Coffee may be many people’s beverage of choice, but its healthy properties are unclear, as over the years it has been linked to a variety of health effects, both good and bad. But now, scientists in Madrid, Spain and Boston, US have found that people who drink up to six cups of coffee a day are no more likely to die earlier – and, as an added bonus, are less likely to die from heart disease.
Of more than 80,000 women who were studied from 1980 to 2004, those who drank two or three cups of caffeinated coffee every day were 25% less likely to die from heart disease than those who didn’t drink coffee. The study, published in the journal Annals of Internal Medicine, found that they were also 18% likely to die from any cause other than heart disease or cancer. The benefits were not so clear in the 40,000 men studied – the death rate was neither significantly higher nor significantly lower in the coffee drinkers.
Participants in the studies, funded by the US National Institutes of Health, filled in questionnaires every two to four years, in which they were asked about their coffee consumption and other dietary habits, whether or not they smoked, and whether they had any health problems. The scientists compared the frequency of death from any cause, death from heart disease and death from cancer among the groups of people with different coffee drinking profiles. All those questioned were free of cancer and heart disease at the start of the studies.
Even after other risk factors such as body size, diet, smoking and disease were taken into account, the coffee drinkers were less likely to die, and much of this was attributed to the lower risk of death from heart disease. Importantly, they also found that there was no link between death from cancer and coffee consumption. None of the findings appeared to be linked to caffeine, as decaff drinkers also had lower death rates than coffee avoiders.
Although the study must be treated with caution – not least because the quantities of coffee consumed were estimated by the study participants themselves, and there might be some other trait peculiar to the coffee drinking group other than the coffee itself that is having the effect – it does certainly appear that coffee may well have a positive effect on the cardiovascular system, and this is unrelated to its caffeine content. It is the caffeine that has previously been linked to most of the health benefits coffee is believed to have – for example, a reduction in Alzheimer’s and Parkinson’s diseases, diabetes and gout. But it is also linked to its alleged negative effects, too, including coronary heart disease. This study appears to refute that.
Esther Lopez Garcia, who led the study, claims that while coffee consumption has previously been linked to various beneficial and detrimental health effects, data on its relationship with death were lacking. ‘The possibility of a modest benefit of coffee consumption on heart disease, cancer and other causes of death needs to be further investigated,’ she says.
26 June 2008, International Food Ingredients
Saturday, September 20, 2008
Is Spain the new Japan of functional foods?
One quarter of Spain’s foods are functional, making it one of Europe’s most dynamic and successful market, according to a report presented recently to the EU-funded European Functional Foods Net.
Marisa Vidal-Guevara, a research scientist at the Spanish arm of Swiss food group, Hero, wrote that the Spanish functional foods market was worth €3.5bn in 2006 and growing at about per cent annually. In her paper, ‘Functional Foods in Spain: an industry Perspective’, she said functional foods accounted for 26 per cent share of the Spanish food market in 2007.
Although definitions vary as to what is a functional food (depending on the overall health profile of the food and the manner in which it may or may not have been fortified), this figure is very high and may make Spain the highest uptakers of functional foods in Europe, possibly the world.
Vanguard
“Experts agree these foods are not a fashion and they have arrived to stay in the market place for the long term,” Vidal-Guevara wrote. “Spain is in the vanguard of the functional foods industry and, therefore, can be used as a reference point for developments in functional foods.”
Japan has long been held in such regard, as many functional food innovations have sprung from there and it is widely regarded as the birthplace of the functional foods movement, as the probiotic one-shot drink, Yakult, was launched there in the 1950s.
Spain’s functional food market, like those in many other countries, began to boom in the 1990s. Vidal-Guevara located several reasons for this:
1) Greater public concern about health
2) Favorable regulation changes
3) Government initiatives
4) Technological advances
5) Scientific backing
The Spanish paradox
In a complex development, she said the embrace of western lifestyles that had seen home-cooking decline and fast food consumption increase, had driven an interest in functional foods as consumers sought to counter unhealthy dietary habits.
“Decrease in cholesterol, weight loss and improved gastrointestinal health are three of the major benefits offered by functional foods to the Spanish consumer,” she said.
The Spanish Ministry of Agriculture, Fish and Food noted in 2001 that there had been a decrease in consumption of complex carbohydrates, vegetables, fruits, red wine and sugar, and an increase in fish, dairy products and meat consumption. As a result obesity and overweight rates have risen significantly along with associated diseases such as diabetes which had spurred growth in specialty foods. In addition, the public was coming to accept the health benefits of functional foods, especially those backed by clinical data.
“The Spanish food industry is making a greater use, day by day, of academic resources to evaluate and validate the beneficial effects of their products, looking for efficient biomarkers which demonstrate the effect on organic functions, including their role in health keeping and disease prevention, and also cause-and-effect relationship studies to evaluate safety and dose level. The second effort is clear and transparent communication to consumers,” she wrote.
The big five Mintel stats show Spain had the fifth most functional food launches (94) in Europe in 2007. France had the most with 154, followed by the UK (153), Germany (142) and Italy (118). Between the years of 2000 and 2004 Spain had the most functional foods launches in the EU but has subsequently been pegged back other members of ‘the big five’.
This year (until July), Spain saw 41 products debuted on its market compared to 111 in the UK, 100 in Germany, 67 in Italy and 59 in France. The Functional Foods Net brought together about 180 companies to discuss industry matters, build relationships and develop new products.
by Shane Starling, 19 Sept 2008, foodnavigator-usa.com
Marisa Vidal-Guevara, a research scientist at the Spanish arm of Swiss food group, Hero, wrote that the Spanish functional foods market was worth €3.5bn in 2006 and growing at about per cent annually. In her paper, ‘Functional Foods in Spain: an industry Perspective’, she said functional foods accounted for 26 per cent share of the Spanish food market in 2007.
Although definitions vary as to what is a functional food (depending on the overall health profile of the food and the manner in which it may or may not have been fortified), this figure is very high and may make Spain the highest uptakers of functional foods in Europe, possibly the world.
Vanguard
“Experts agree these foods are not a fashion and they have arrived to stay in the market place for the long term,” Vidal-Guevara wrote. “Spain is in the vanguard of the functional foods industry and, therefore, can be used as a reference point for developments in functional foods.”
Japan has long been held in such regard, as many functional food innovations have sprung from there and it is widely regarded as the birthplace of the functional foods movement, as the probiotic one-shot drink, Yakult, was launched there in the 1950s.
Spain’s functional food market, like those in many other countries, began to boom in the 1990s. Vidal-Guevara located several reasons for this:
1) Greater public concern about health
2) Favorable regulation changes
3) Government initiatives
4) Technological advances
5) Scientific backing
The Spanish paradox
In a complex development, she said the embrace of western lifestyles that had seen home-cooking decline and fast food consumption increase, had driven an interest in functional foods as consumers sought to counter unhealthy dietary habits.
“Decrease in cholesterol, weight loss and improved gastrointestinal health are three of the major benefits offered by functional foods to the Spanish consumer,” she said.
The Spanish Ministry of Agriculture, Fish and Food noted in 2001 that there had been a decrease in consumption of complex carbohydrates, vegetables, fruits, red wine and sugar, and an increase in fish, dairy products and meat consumption. As a result obesity and overweight rates have risen significantly along with associated diseases such as diabetes which had spurred growth in specialty foods. In addition, the public was coming to accept the health benefits of functional foods, especially those backed by clinical data.
“The Spanish food industry is making a greater use, day by day, of academic resources to evaluate and validate the beneficial effects of their products, looking for efficient biomarkers which demonstrate the effect on organic functions, including their role in health keeping and disease prevention, and also cause-and-effect relationship studies to evaluate safety and dose level. The second effort is clear and transparent communication to consumers,” she wrote.
The big five Mintel stats show Spain had the fifth most functional food launches (94) in Europe in 2007. France had the most with 154, followed by the UK (153), Germany (142) and Italy (118). Between the years of 2000 and 2004 Spain had the most functional foods launches in the EU but has subsequently been pegged back other members of ‘the big five’.
This year (until July), Spain saw 41 products debuted on its market compared to 111 in the UK, 100 in Germany, 67 in Italy and 59 in France. The Functional Foods Net brought together about 180 companies to discuss industry matters, build relationships and develop new products.
by Shane Starling, 19 Sept 2008, foodnavigator-usa.com
Monday, September 15, 2008
Consumers see the benefit of fiber and whole grains
More consumers in the US are becoming aware of fiber and are trying to increase their consumption of whole grains as part of a healthy diet, according to a new survey.
Foods and beverages with added health and wellness benefits continue to influence purchase decisions, according to The 2008 Food & Health Survey: Consumer Attitudes toward Food, Nutrition & Health, which was commissioned by the International Food Information Council Foundation.
Yet while awareness of various carbohydrates remained stable over the last couple of years, awareness of fiber and whole grains were an exception as they increased “significantly”, the survey found. Similarly when Americans were asked which specific elements they refer to on the nutrition facts panel of a label, 52 percent said fiber, compared to 42 percent in 2006. And 78 percent of those who were aware of whole grains said they were trying to increase their consumption.
Food and drink manufacturers are seeking new sources of dietary fiber and new ways to incorporate these into products as consumer awareness increases. Soluble fiber in particular has been researched for its benefits to digestive health, as well as weight management since it can boost satiety, reducing the tendency to snack. Market research firm Frost and Sullivan predicts that by 2011 the fiber market will have more than double in the US to $470m.
Meanwhile there is growing evidence which suggests that whole grains provide vitamins, minerals and high levels of antioxidants. They have also been shown to help reduce the risk factors for a number of diseases, including heart disease, cancer and diabetes. The US government advised in its 2005 Dietary Guidelines that Americans should consume upwards of three ounce-equivalents of whole grain products per day and as a result, there has been an increase in products making whole grain claims.
Survey results
The Food & Health Survey is the third annual national study which shows how consumers view their own diets, their efforts to improve them, and their understanding of the food components in their diets. It pointed out that taste and price continued to have the greatest impact on Americans’ decisions to buy foods and beverages, but added: “Consumer attitudes remain highly positive in 2008 with regard to foods and beverages with added health and wellness benefits.
“When asked whether they agree or disagree that foods and beverages can provide a wide array of specific health benefits (for example, heart health), 60 percent or more of Americans either somewhat or strongly believed in the stated benefit.”
A recent report by the US Department of Agriculture (USDA) found that dietary fiber information is the only labeling component to have seen an increase in use by US consumers, suggesting growing interest in the ingredient’s health benefits. Between 1995-96 and 2005-06, consumer use of nutrition labels when making food purchases declined but the use of information about fiber saw an increase of two percent.
The report was prepared to help the US government understand the trend in use of various nutrition labels as the Food and Drug Administration is currently considering modifications to the format and content of food nutrition labels.
By Sarah Hills, 15 Sept 2008, foodnavigator-usa.com
Foods and beverages with added health and wellness benefits continue to influence purchase decisions, according to The 2008 Food & Health Survey: Consumer Attitudes toward Food, Nutrition & Health, which was commissioned by the International Food Information Council Foundation.
Yet while awareness of various carbohydrates remained stable over the last couple of years, awareness of fiber and whole grains were an exception as they increased “significantly”, the survey found. Similarly when Americans were asked which specific elements they refer to on the nutrition facts panel of a label, 52 percent said fiber, compared to 42 percent in 2006. And 78 percent of those who were aware of whole grains said they were trying to increase their consumption.
Food and drink manufacturers are seeking new sources of dietary fiber and new ways to incorporate these into products as consumer awareness increases. Soluble fiber in particular has been researched for its benefits to digestive health, as well as weight management since it can boost satiety, reducing the tendency to snack. Market research firm Frost and Sullivan predicts that by 2011 the fiber market will have more than double in the US to $470m.
Meanwhile there is growing evidence which suggests that whole grains provide vitamins, minerals and high levels of antioxidants. They have also been shown to help reduce the risk factors for a number of diseases, including heart disease, cancer and diabetes. The US government advised in its 2005 Dietary Guidelines that Americans should consume upwards of three ounce-equivalents of whole grain products per day and as a result, there has been an increase in products making whole grain claims.
Survey results
The Food & Health Survey is the third annual national study which shows how consumers view their own diets, their efforts to improve them, and their understanding of the food components in their diets. It pointed out that taste and price continued to have the greatest impact on Americans’ decisions to buy foods and beverages, but added: “Consumer attitudes remain highly positive in 2008 with regard to foods and beverages with added health and wellness benefits.
“When asked whether they agree or disagree that foods and beverages can provide a wide array of specific health benefits (for example, heart health), 60 percent or more of Americans either somewhat or strongly believed in the stated benefit.”
A recent report by the US Department of Agriculture (USDA) found that dietary fiber information is the only labeling component to have seen an increase in use by US consumers, suggesting growing interest in the ingredient’s health benefits. Between 1995-96 and 2005-06, consumer use of nutrition labels when making food purchases declined but the use of information about fiber saw an increase of two percent.
The report was prepared to help the US government understand the trend in use of various nutrition labels as the Food and Drug Administration is currently considering modifications to the format and content of food nutrition labels.
By Sarah Hills, 15 Sept 2008, foodnavigator-usa.com
Thursday, September 11, 2008
Low calcium levels linked to being overweight
Low dietary intakes of calcium may increase the prevalence of overweight or obesity by 24 per cent, suggests a new study from Brazil.
The epidemiological study by researchers from the University of Sao Paulo adds to the on-going debate of the role of calcium, mainly from dairy products, in weight loss. The topic is a source of controversy with both camps able to quote research that supports their side and undermines the other.
Over 300m adults are obese worldwide, according to latest statistics from the WHO and the International Obesity Task Force. About one-quarter of the US adult population is said to be obese, with rates in Western Europe on the rise, although not yet at similar levels. However, the researchers, led by Milena Baptista Bueno, concede that their study does not prove causality that calcium intakes are responsible for weight loss, but that higher calcium intake may be purely indicative of a healthy lifestyle.
“In the present study, higher mean calcium intakes were also observed among women with normal weight who were non-smokers, practiced physical activity, and had higher educational levels,” wrote Baptista Bueno.
“Together, these facts could indicate a better lifestyle and socioeconomic level and, hence, better access to health care, which in part would account for the weight loss.”
Study details
The researchers recruited 1,459 adults aged between 20 and 59 to take part in the study. Almost 30 per cent of the participants were overweight, while 13 per cent were obese. Questionnaires were used to assess physical activity levels and lifestyle factors, while food consumption was assessed using 24-hour dietary recalls.
Baptista Bueno and co-workers report that the average calcium intake for the whole population was 448.6 mg per day. They calculated that people with the lowest average intakes (less than 264.9 mg per day) were 24 per cent more likely to be overweight, compared to people who consumed at least 593.7 mg per day.
Mechanism
The researchers suggested that two mechanisms may be behind the effects of calcium on body weight. The first was an effect on certain hormones that play a role in fat build-up, while “the second proposed mechanism is that increased dietary calcium seems to bind more fatty acids in the intestines, thereby inhibiting fat absorption,” they stated.
“Our data support that further clinical research on the effects of calcium on fat metabolism must be pursued with prospective randomized clinical trials,” concluded Baptista Bueno and co-workers.
Dairy calcium is not the whole picture
This would agree with statements by Dr. Michael Zemel from the University of Tennessee. At the Paris Anti-Obesity Therapies 2006 conference he said that dairy can help reduce body fat and that calcium only accounts for about 40 per cent of the effect.
But Dr Zemel told attendees at the Paris Anti-Obesity Therapies congress in 2006, that dairy can help reduce body fat and that calcium only accounts for about 40 per cent of the effect.
"The anti-obesity effect of dietary calcium is supported by cellular mechanistic studies, animal studies, human epidemiological studies and clinical trials," said Zemel.
"This works for milk, yoghurt and cheese," said Zemel, but also pointed out that cheese, having a significantly higher fat content, was an interesting issue.
Source: Nutrition
Published online ahead of print 21 July 2008, doi:10.1016/j.nut.2008.05.020
“Dietary calcium intake and overweight: An epidemiologic view”
Authors: M. Baptista Bueno, C.L. Galvao, L.A. Martini, R.M. Fisberg
The epidemiological study by researchers from the University of Sao Paulo adds to the on-going debate of the role of calcium, mainly from dairy products, in weight loss. The topic is a source of controversy with both camps able to quote research that supports their side and undermines the other.
Over 300m adults are obese worldwide, according to latest statistics from the WHO and the International Obesity Task Force. About one-quarter of the US adult population is said to be obese, with rates in Western Europe on the rise, although not yet at similar levels. However, the researchers, led by Milena Baptista Bueno, concede that their study does not prove causality that calcium intakes are responsible for weight loss, but that higher calcium intake may be purely indicative of a healthy lifestyle.
“In the present study, higher mean calcium intakes were also observed among women with normal weight who were non-smokers, practiced physical activity, and had higher educational levels,” wrote Baptista Bueno.
“Together, these facts could indicate a better lifestyle and socioeconomic level and, hence, better access to health care, which in part would account for the weight loss.”
Study details
The researchers recruited 1,459 adults aged between 20 and 59 to take part in the study. Almost 30 per cent of the participants were overweight, while 13 per cent were obese. Questionnaires were used to assess physical activity levels and lifestyle factors, while food consumption was assessed using 24-hour dietary recalls.
Baptista Bueno and co-workers report that the average calcium intake for the whole population was 448.6 mg per day. They calculated that people with the lowest average intakes (less than 264.9 mg per day) were 24 per cent more likely to be overweight, compared to people who consumed at least 593.7 mg per day.
Mechanism
The researchers suggested that two mechanisms may be behind the effects of calcium on body weight. The first was an effect on certain hormones that play a role in fat build-up, while “the second proposed mechanism is that increased dietary calcium seems to bind more fatty acids in the intestines, thereby inhibiting fat absorption,” they stated.
“Our data support that further clinical research on the effects of calcium on fat metabolism must be pursued with prospective randomized clinical trials,” concluded Baptista Bueno and co-workers.
Dairy calcium is not the whole picture
This would agree with statements by Dr. Michael Zemel from the University of Tennessee. At the Paris Anti-Obesity Therapies 2006 conference he said that dairy can help reduce body fat and that calcium only accounts for about 40 per cent of the effect.
But Dr Zemel told attendees at the Paris Anti-Obesity Therapies congress in 2006, that dairy can help reduce body fat and that calcium only accounts for about 40 per cent of the effect.
"The anti-obesity effect of dietary calcium is supported by cellular mechanistic studies, animal studies, human epidemiological studies and clinical trials," said Zemel.
"This works for milk, yoghurt and cheese," said Zemel, but also pointed out that cheese, having a significantly higher fat content, was an interesting issue.
Source: Nutrition
Published online ahead of print 21 July 2008, doi:10.1016/j.nut.2008.05.020
“Dietary calcium intake and overweight: An epidemiologic view”
Authors: M. Baptista Bueno, C.L. Galvao, L.A. Martini, R.M. Fisberg
Tuesday, September 2, 2008
Global study spies functional soft drink shift
The global market for non-alcoholic beverages will remain dominated by more perceivably healthy soft drink options, amidst a growing population concerned with well being in what they drink, according to a new report.
In the non-alcoholic beverage segment, research group Global Industry Analysts said it expects soft drink innovation to target a growing consumer base keen for a functional kick. Global growth within the beverage segment is therefore attributed to a shift away from carbonated beverages to products like juices, sports and energy drinks, particularly in young people, the report says. It is this market where the analyst says demand is brewing for niche segments like ready-to-drink tea and coffee-based beverages, on the back of increasing global availability.
“Coffee is expected to enjoy steady growth as high-quality specialty espresso-based drinks are exceptionally popular with young adults,” stated the analyst. “The popularity of tea would be on account of greater awareness of its health benefits, mainly among the baby boomer population.”
Even traditional established soft drink product lines such as juice and soda brand products stand to benefit from the innovation drive towards more functional product varieties, according to the report.
“Growth in the non-alcoholic beverages market comprising of carbonated and non-carbonated drinks, is stimulated by unique product concepts, new brands, flavours and brand extensions of several popular products,” stated the analyst.
Already popular functional additions such as vitamins and minerals will be increasingly joined by herbs, nutrients and other emerging compounds in an increasingly global market, the report stated.
Innovation focus
An increasing focus amongst consumers for healthier products will also ensure growth within the bottled water market, particularly in terms of innovation in packaging convenience and flavours. Similarly, the mature European and North American sports drinks market is also expected to post sales gains for lower sugar, sodium and carbohydrate variations amidst this health drive, according to the report.
Soft drinks grow up
The report adds that another seismic shift expected in the industry will be the focus away from the once core-consumer group of under 14 year olds as an overall ageing population seeks new forms of refreshment. Carbonated beverages in particular are expected to bare the brunt of these changes due in part to consumer concerns over obesity and well being, Global Industry Analysts said. Conversely, the report expects fruit juice products to reap the benefits from declines in alcohol consumption on the back of demands for healthier drinks.
“Fruit juices with nutritional orientation and caffeine-free and sugar-free products are continuously being rolled out in the market to attract consumers,” the analyst stated.
The analyst conceded that weather conditions have an important role to play on these developments.
By Neil Merrett, 2 Sept 2008, foodanddrinkeurope.com
In the non-alcoholic beverage segment, research group Global Industry Analysts said it expects soft drink innovation to target a growing consumer base keen for a functional kick. Global growth within the beverage segment is therefore attributed to a shift away from carbonated beverages to products like juices, sports and energy drinks, particularly in young people, the report says. It is this market where the analyst says demand is brewing for niche segments like ready-to-drink tea and coffee-based beverages, on the back of increasing global availability.
“Coffee is expected to enjoy steady growth as high-quality specialty espresso-based drinks are exceptionally popular with young adults,” stated the analyst. “The popularity of tea would be on account of greater awareness of its health benefits, mainly among the baby boomer population.”
Even traditional established soft drink product lines such as juice and soda brand products stand to benefit from the innovation drive towards more functional product varieties, according to the report.
“Growth in the non-alcoholic beverages market comprising of carbonated and non-carbonated drinks, is stimulated by unique product concepts, new brands, flavours and brand extensions of several popular products,” stated the analyst.
Already popular functional additions such as vitamins and minerals will be increasingly joined by herbs, nutrients and other emerging compounds in an increasingly global market, the report stated.
Innovation focus
An increasing focus amongst consumers for healthier products will also ensure growth within the bottled water market, particularly in terms of innovation in packaging convenience and flavours. Similarly, the mature European and North American sports drinks market is also expected to post sales gains for lower sugar, sodium and carbohydrate variations amidst this health drive, according to the report.
Soft drinks grow up
The report adds that another seismic shift expected in the industry will be the focus away from the once core-consumer group of under 14 year olds as an overall ageing population seeks new forms of refreshment. Carbonated beverages in particular are expected to bare the brunt of these changes due in part to consumer concerns over obesity and well being, Global Industry Analysts said. Conversely, the report expects fruit juice products to reap the benefits from declines in alcohol consumption on the back of demands for healthier drinks.
“Fruit juices with nutritional orientation and caffeine-free and sugar-free products are continuously being rolled out in the market to attract consumers,” the analyst stated.
The analyst conceded that weather conditions have an important role to play on these developments.
By Neil Merrett, 2 Sept 2008, foodanddrinkeurope.com
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