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Tomatoes: The Best Liked but Least Recognized Super Food March 15, 2011 Presenter: Britt Burton-Freeman, PhD, MS – Director of Nutrition, Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology Kristin Reimers, PhD, RD – Manager, Nutrition, ConAgra Foods Moderator: James M. Rippe, MD – Leading cardiologist, Founder and Director, Rippe Lifestyle Institute Approved for 1 CPE (Level 2) by the American Dietetic Association Commission on Dietetic Registration • Recording of the March 15, 2011 webinar and PDF download of complete PowerPoint available at: www.ConAgraFoodsScienceInstitute.com Nutri-Bitessm Summary Tomatoes:The Best Liked but Least Recognized Super Food This webinar covered: Increased consumption of fruits and vegetable is associated with improved intake of shortfall nutrients (potassium, vitamins A ,C and K, and fiber); reduced risk of chronic diseases; and lower calorie intake. Tomato’s popularity (most consumed non-starchy vegetable) and nutritional value resulted in the addition of a red/orange vegetable subgroup in the 2010 Dietary Guidelines. Tomatoes have a unique nutritional and phytochemical profile that includes vitamin A (as beta carotene), vitamin C, fiber, potassium and the antioxidant lycopene. Emerging research between tomato and tomato product consumption with reduced risk of heart disease, certain cancers, other chronic conditions. Increasing overall vegetable intake may include such strategies as: serve highly preferred vegetables more often, try favorite vegetables in a new form, increase availability by using all types—raw, frozen, canned. Tomato Nutrient Profile • Vitamins – Vitamin C – Vitamin E • Minerals – Potassium • Fiber • Carotenoids – – – – Lycopene b-carotene (vitamin A) Lutein & zeaxanthin Phytoene, phytofluene • Flavonoids – Quercetin (rutin) – Naringenin – Kaempferol • Phenolic Acids – Chlorogenic acid • Glycoalkaloids – a-tomatine – dehydrotomatine Lycopene • Carotenoid providing red pigment synthesized by plants – In plants, function to absorb light in photosynthesis, protecting plants against photosensitization and reactive oxygen • Plant pigments also benefit humans when consumed – Lycopene is well known for potency as anti-oxidant • Tomatoes/Tomato products are the #1 source of dietary lycopene – Estimated that tomato and tomato products contribute ~85% of the lycopene in the North American diet • Bioavailability increased with processing and small amount of fat – Processing enhances transition from trans to cis form – Processing increases accessibility of lycopene and other nutrients – Lycopene is fat soluble and is absorbed via same mechanism as/with fat Lycopene in common foods Food Serving Lycopene (micrograms) Tomato Paste, canned 1c 75,362 Tomato puree, canned 1c 54,385 Marinara sauce 1c 39,975 Tomato soup, canned 1c 25,615 Vegetable juice cocktail, canned 1c 23,337 Tomato juice, canned 1c 21,960 Watermelon, raw 1 wedge 12,962 Tomatoes, raw 1c 4,631 Ketchup 1 tablespoon 2,551 Pink grapefruit, raw ½ grapefruit 1,745 Baked beans, canned 1c 1,298 Sweet red peppers, raw 1c 459 Average intake ~ 5.3 mg/d Tomatoes and their Case for Health Improvements in traditional and emerging risk factors of Cardiovascular Disease • • • • • Oxidative stress Inflammation Platelet function Endothelial Function Blood pressure Emerging areas for Tomato as a health promoting food • • • • Skin health Bone health Brain health Body weight control Reviewed in Am J Lifestyle Med, Burton-Freeman & Reimers, 2011 http://www.tomatowellness.com/report/ Author: Burton-Freeman Tomato intake Relationship between tomato products intake and serum lycopene Concentration lycopene in blood 26 out of 28 studies reviewed show a positive relationship between tomato intake and lycopene concentrations. http://www.tomatowellness.com/report/ Author: Burton-Freeman Why Vegetables Matter Carriers of under consumed nutrients Potassium; Fiber; Vitamin A (carotenoids); Vitamin C Magnesium; Folate; Vitamin K Low energy dense, high nutrient dense Satiety Replace foods and nutrients to limit Vegetable purees incorporated into mixed dishes reduced energy density and overall calorie intake (Blatt et al. Am J Clin Nutr 2011) Reduced Risk of Chronic Disease Authoritative science supports association between diets with more fruits and vegetables and reduced risk of cancer and heart disease. Fights CA and CVD via specific routes DGAC Vegetable Research Question What revisions to the vegetable subgroups (such as including tomatoes with orange vegetables…) may help to highlight vegetables of importance and allow recommendations for intake levels that are achievable, while maintaining nutrient adequacy of the pattern? The Challenge Develop patterns that meet nutrition recommendations that are more realistic Encourage increased vegetable consumption by providing guidance that is more achievable Decrease the wide discrepancy between the largest subgroup (Other) and the smallest (Orange) Provide more focus on tomatoes The Solution Moving Tomatoes from Other Group to Red/Orange Dry Beans & Peas Dark Green Starchy Orange (Red Orange) Other 2005 6% 6% 29% 4% 55% 2010 6% 6% 29% 26% 33% Changes 2005 to 2010 Dietary Guidelines 2000 kcal diet pattern, weekly subgroup intake recommendations Dark Green Dry Beans & Peas Starchy Orange Other Red Orange 2005 3 c/wk 3 c/wk 3 c/wk 2 c/wk 6.5 c/wk 2010 1 ½ c/wk 1 ½ c/wk 5 c/wk 5 ½ c/wk 4 c/wk One Half Cup Tomatoes per Day Closes Gap Adults’ Median Vegetable Intake Adjusted to 2000 calorie pattern Cups Helping Clients Eat More Vegetables Leverage the fundamental drivers of food consumption Taste Serve favorites more often In addition to less familiar vegetables In a variety of forms Fundamental drivers of food consumption Availability/Convenience Encourage all types – raw, frozen, canned Cost Low cost recipes with vegetable as key ingredient make it difficult to omit the vegetable Final Comments Tomatoes deliver on multiple consumer demands Taste, Convenience, Calories, Cost, Health Nutritional profile of tomatoes = Nutrient-dense Package of micro- and phyto-/ bioactive nutrients associated with health Processing improves bioavailability of key bioactive nutrients Tomatoes are a health promoting food Antioxidant properties lend tomatoes to lowering risk individual risk for a number of chronic diseases and improving health status overall Tomato Science Resource http://www.tomatowellness.com/report/ Research Tab - -> Research Summary - -> Summary of Research - Tomatoes / Lycopene and Disease Risk – 2009 UPDATE Website Site Map • Cancer Summary – Main Findings - Dietary Lycopene • – Main Findings - Plasma/Serum Lycopene • – Referenced research: abstract and results Main Findings -Tomato & Tomato-based Foods • • Referenced research: abstract and results Main Findings - Lycopene Supplementaion • – Referenced research: abstract and results Referenced research: abstract and results Cardiovascular Disease Summary – Main Findings - Dietary Lycopene • – Referenced research: abstract and results Main Findings - Plasma/Serum Lycopene Disease/Health Risk Topics CANCER CVD SKIN BONE BRAIN BODY WEIGHT References and Resources Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2005 and 2010 2005 Guidelines: www.health.gov/dietaryguidelines/dga2005/ 2010 Guidelines: www.cnpp.usda.gov/DGAs2010-DGACReport.htm Dietary Guidelines for Americans document www.health.gov/dietaryguidelines National Cancer Institute http://riskfactor.cancer.gov/diet/usualintakes/pop Economic Research Service Food Availability Data www.ers.usda.gov/data/foodconsumption “Encouraging Vegetable Consumption - An Overview of Strategies and Interventions to Help Clients Increase Vegetable Intake” www.ConAgraFoodsScienceInstitute.com “Veggies Everyday are Okay” – client handout pdf www.ConAgraFoodsScienceInstitue.com Fruits and Veggies More Matters http://www.fruitsandveggiesmorematters.org