Transcript File - Elena SHackelford

Fructans & their Correlation
to Life-Long Health
Elena Shackelford
Introduction
Fructans are a class of carbohydrates with polymers of
fructose molecules. Fructans with a short chain length are
known as fructooligosaccharides, whereas longer chain
fructans are termed inulins.
Together they are the most recognized prebiotic qualities.
A functional food is a product that has an additional
purpose besides nutritional value, often used for health
promotion. These foods can be processed or fortified with
health additives.
Introduction
Fructans are found in many plants sources
Vegetables: onions, garlic, broccoli, peas
Fruits: pears, apples, peaches
Snack food
Observations in Baking
Wheat also contains fructan
What are the long-term health benefits
of consuming functional foods
enriched with fructan?
Research Question
Study #1
The effect of inulin and fructo-oligosaccharide
supplementation on the textural, rheological and
sensory properties of bread and their role in weight
management
Review published in 2012 by Sheffield Hallam
University
Morris C, Morris G. The effect of inulin and fructo-oligosaccharide supplementation on the textural,
rheological and sensory properties of bread and their role in weight management. Sheffield Hallam
University. 2012. Available at:http://shura.shu.ac.uk/5208/1/Bread_and_inulin-FOS_final.pdf
Accessed March 1, 2014.
Study #1
This study explains that the inulin type was important when
it came to the crumb hardness of the bread; long chain inulin
was harder than that of short chain inulin in bread.
When inulin was added as a powder, versus a gel, it resulted
in harder crumb. The crumb hardness was directly related to
the amount of prebiotics, as shown in gluten free bread.
Morris C, Morris G. The effect of inulin and fructo-oligosaccharide supplementation on
the textural, rheological and sensory properties of bread and their role in weight
management. Sheffield Hallam University. 2012. Available at:
http://shura.shu.ac.uk/5208/1/Bread_and_inulin-FOS_final.pdf. Accessed March 1,
2014.
Study #1
Results
The volume of the bread loaf has a noticeably different
outcome when using a powder form versus a gel form of
inulin. When inulin was added in a gel form, there was not
difference in loaf volume when compared to the control,
however, when added as a powder form, the loaf volume
decreased.
Morris C, Morris G. The effect of inulin and fructo-oligosaccharide supplementation on
the textural, rheological and sensory properties of bread and their role in weight
management. Sheffield Hallam University. 2012. Available at:
http://shura.shu.ac.uk/5208/1/Bread_and_inulin-FOS_final.pdf. Accessed March 1,
2014.
Study #2
Effects of inulin-type fructans on appetite, energy
intake, and body weight in children and adults:
systematic review of randomized controlled trials
Published in July 2013 in the Karger Journal of
Nutrition and Metabolism
Research methods included randomized controlled trials
(RCTs) that compared the effects of supplementation
with well defined ITF with placebo.
Liber A, Szajewska H. Effects of Inulin-Type Fructans on Appetite, Energy Intake, and Body
Weight in Children and Adults: Systematic Review of Randomized Controlled Trials. Annals Of
Nutrition & Metabolism [serial online]. October 2013;63(1/2):42-54. Available from: Academic
Search Complete, Ipswich, MA. Accessed March 13, 2014.
Study #2
Inulin type fructans (ITFs) are nondigestible, fully soluble
and fermentable food ingredients.
This study focused on the appetite, energy intake and body
weight in children and adults. Results for children varied
significantly and the results for adults are as follows.
Appetite: no effect on supplementation with ITF on satiety or
fullness
Energy Intake: there was no significant difference in energy
intake from any of the three RCTs between the experimental
group and the control
Body weight: No significant difference in body weight.
Liber A, Szajewska H. Effects of Inulin-Type Fructans on Appetite, Energy Intake, and Body
Weight in Children and Adults: Systematic Review of Randomized Controlled Trials. Annals Of
Nutrition & Metabolism [serial online]. October 2013;63(1/2):42-54. Available from: Academic
Search Complete, Ipswich, MA. Accessed March 13, 2014.
Study #2
Results
ITF is helpful with weight loss by reducing the amount of
cholesterol and hindering the absorption of fat within the
intestines. The long-term administration of ITF may
contribute to weight reduction in adolescents.
However, long term administration in adults contributes to
overweight and obesity in adults.
Liber A, Szajewska H. Effects of Inulin-Type Fructans on Appetite, Energy Intake, and Body
Weight in Children and Adults: Systematic Review of Randomized Controlled Trials. Annals Of
Nutrition & Metabolism [serial online]. October 2013;63(1/2):42-54. Available from: Academic
Search Complete, Ipswich, MA. Accessed March 13, 2014.
Application to Dietetic Practice
Dietitians need to focus on the health benefits and how to
incorporate these prebiotics in the diet.
As future dieticians, we need to encourage our clients to
read labels carefully to see if the FDA approves of the
health claim.
Processed foods and fructans
ITFs are helpful with weight loss but only when it comes to
adolescents so when it comes to adults, long term
administration of supplements is not recommended.
Faria J, Cruz A, Shah N. Probiotic And Prebiotic Foods : Technology, Stability And Benefits To
Human Health [e-book]. Hauppauge, N.Y.: Nova Science Publishers; 2011. Available from:
eBook Collection (EBSCOhost), Ipswich, MA. Accessed February 1, 2014.
References
Morris C, Morris G. The effect of inulin and fructooligosaccharide supplementation on the textural, rheological
and sensory properties of bread and their role in weight
management. Sheffield Hallam University. 2012. Available
at: http://shura.shu.ac.uk/5208/1/Bread_and_inulinFOS_final.pdf. Accessed March 1, 2014.
Liber A, Szajewska H. Effects of Inulin-Type Fructans on
Appetite, Energy Intake, and Body Weight in Children and
Adults: Systematic Review of Randomized Controlled Trials.
Annals Of Nutrition & Metabolism [serial online]. October
2013. Available from: Academic Search Complete, Ipswich,
MA. Accessed March 13, 2014.