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26 Dec 2023
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4 min read
Benefits for human health Echoes from FENS 2023 Expert interviews

Protein transition by Frans Kok

FENS2023 kok protein sustainable diet
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The 14th European Nutrition Conference (FENS) took place in November in Belgrade, and we were there to cover and share with you some insightful topics

In the session “Plant-based diets: transition to a healthy plate and planet”, Pr. Frans Kok talked more specifically about: “Protein Transition: Shift to Optimal Diets within Planetary Boundaries”.

“Protein transition”, briefly

The choice of food groups has a significant impact on both our health and the environment. The concept of “sustainable healthy diets,” as outlined by the World Health Organization (WHO) or exemplified by the planetary health plate (EAT-Lancet reference diet), involves considering four key dimensions: health/nutrition, economic factors, environmental sustainability, and socio-cultural aspects.

When focusing on the health and nutrition dimension, modeling studies highlight some alerts on nutritional adequacy for specific diet models:

  • Vegetarian diets should pay attention to protein quality, omega-3 fatty acids, vitamins B12 and D, as well as calcium, iron, and zinc.
  • Vegan diets are associated with lower protein intake/quality, lower omega-3 fatty acids, and deficiencies in vitamins B2, B3, B12, and D, as well as iodine, zinc, calcium, potassium, and selenium.

Regarding the nutritional adequacy of plant protein alternatives, key considerations include:

  • The composition of essential amino acids.
  • The digestibility of indispensable amino acids (DIAAS).
  • The bioavailability and effects of anti-nutritional factors.
  • The impact of processing, especially in the context of ultra-processed foods and their effects on health.

Key Messages :

  • Flexitarian and territorial diets, which involve a reduction in animal products, may offer an optimal balance between human and planetary health.
  • While vegetarian and vegan diets are highly effective for sustainability and health, careful planning is necessary, especially for children, pregnant/lactating women, and the elderly.
  • The evaluation of the nutritional quality of plant-based protein alternatives should consider not only the product level but also the meal level.
  • The ongoing debate on ultra-processed foods (UPFs) is counterproductive to the urgent need for a transition in the food system.

Learn more with Frans Kok

Hello, can you introduce yourself?

Frans Kok: My name is Frans Kok, and I am an emeritus professor in Nutrition & Health at Wageningen University. I am currently retired. I serve on the YINI scientific committee, where I’ve had the pleasure of engaging in enriching discussions and presentations.

If we want to shift to a more plant-based diet, how can we maintain optimal protein intake while taking into account sustainability?

Frans Kok: In Western societies, protein intake is generally sufficient for most people, so shifting towards a more plant-based diet is feasible without compromising on protein needs. When incorporating plant-based protein alternatives, it becomes crucial to consider essential amino acids. Fortunately, achieving a well-balanced amino acid profile is entirely achievable. Additionally, when developing alternative products, attention must be given to the micronutrient content, aligning with specific nutritional goals.

The key is to ensure an adequate supply of essential amino acids and micronutrients.

What would make an ideal plant-based protein?

Frans Kok: Crafting an ideal plant-based protein involves creating blends or mixtures from various plant protein sources. Evaluating the digestibility and the contribution of amino acids is a critical step in this process. There’s a wealth of choices when it comes to plant-based sources, allowing for versatility and adaptability.

It’s essential to conduct thorough testing, not only for digestibility but also for bioavailability. This involves understanding how the product interacts when consumed with a meal—ensuring it still facilitates the absorption of micronutrients and amino acids.

To find out more:

Frans Kok is emeritus professor in Nutrition & Health and former head of the Division of Human Nutrition at Wageningen University, The Netherlands. He was trained in human nutrition in Wageningen and epidemiology at Harvard University, Boston USA.
Kok’s scientific research covers topics such as diet in disease prevention, dietary behaviour, and overweight. In emerging economies in Asia and Africa attention is on diet and deficiency disorders.

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18 Dec 2023
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7 min read
Benefits for planet health Q&A

Top 3 of the best diets for the environment

flexitarian flexitarism Mediterranean Diet sustainable diet territorial diet vegetarian
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The adoption of healthy, sustainable diets can help reduce the risk of diseases related to malnutrition, while protecting the health of the planet. Four pillars are defining the healthy and sustainable diets: health and nutrition, affordability, cultural acceptability (ethical and religious) and environment (Sustainable healthy diets guiding principles, FAO/WHO). Taking those pilars in account,  which diets can we adopt and what benefits do they provide?

Go for a more plant-based diet

With the increase of the global world population, meat-protein consumption is expected to increase by 14% by 2030. As for global meat production, it is expected to increase by nearly 44 million tons in 2030, reaching 373 million tons (1). One way to promote more sustainable agriculture and food systems is to reduce meat consumption, especially red and processed meat. In addition to reduce the carbon footprint associated with beef production, there are health benefits associated with shifting the balance between animal and plant products. In this dynamic, more fruits, vegetables, legumes and nuts are recommended (2) and several sustainable diets can be considered.

Flexitarian diet or flexitarism

Flexitarianism is a combination of “flexible” and “vegetarianism”. This diet is primarily plant-based and includes the consumption of small amounts of animal-based products (4).

It is defined by:

  • High amount of plant-based foods (fruits, vegetables, unrefined grains, legumes, nuts and seeds),
  • Moderate amounts of poultry, dairy and fish
  • Low amount (1 serving/week) of red meat, highly processed foods and added sugars.

 This diet is ideal to change progressively from a Western-style diet to a more sustainable healthy diet. It is easy to follow for populations without religious, cultural or ethical constraints and who want to follow a healthy, sustainable diet with a moderate amount of animal-based food products in order to meet the recommended nutritional intake.

What is the flexitarian diet? - YINI

The flexitarian diet favors diversity rather than restriction, and is part of a sustainable dynamic.

From a nutritional standpoint, the richness of plant-based foods, combined with the consumption of dairy products and a reduced amount of meat, provides a healthy and complete blend of high-quality proteins, fiber, vitamins, minerals and fatty acids (5).

Planeterranean diet or Territorial diets

Some local or territorial diets (Territorial Diversified Diets – TDDs), such as the Mediterranean diet or the New Nordic diet, have been shown to contribute positively to human and environmental health. These are flexitarian diets that include a high consumption of locally produced seasonal foods, moderate amounts of animal protein, with fish and dairy products and limited processed foods (4).

This diet would contribute to fight against long-term diseases such as type 2 diabetes, certain cancers and cardiovascular diseases, which are responsible for more than 70% of deaths in the world.

What are territorial diversified diets? - YINI

The traditional Mediterranean diet includes a wide range of minimally processed plant foods that are rich in fiber and full of vitamins, minerals and phytochemicals. The low intake of fish, meat, eggs and cheese provides other essential nutrients, such as vitamin B12, that are lacking in an exclusively plant-based diet. Studies suggest that it is associated with a reduced risk of developing multiple chronic diseases and increased life expectancy. The beneficial effects are associated with the prevention of cardiovascular disease, type 2 diabetes, atrial fibrillation and breast cancer(6).

However, the Mediterranean diet is mostly suitable for the inhabitants of the Mediterranean basin, the same cannot be said for the inhabitants of other regions, especially because of the difference in lifestyle, traditions and food products availability. It is therefore preferable for each region to adopt healthier diets and foods that correspond to locally available products.

It is the approach of territorial or planeterranean diet.

Vegetarian diet or vegetarism

Vegetarism is a diet that is increasingly talked about. Different types exist depending on the inclusion/exclusion of certain food categories. It is generally based on an exclusion of meat, fish/shellfish, insects and gelatin. It includes all plant-based food and most of the time dairy products and eggs (4):

  • Lacto-Ovo-Vegetarian diet includes dairy and eggs.
  • Lacto-vegetarian diets include dairy products, but not eggs
  • Ovo-vegetarian diets include eggs, but not dairy.

This diet can be adopted by individuals who wish to move from a Western diet to a healthy, sustainable diet, who may have difficulty maintaining a vegan diet, or who have religious, cultural, or ethical beliefs that exclude flexitarian diets. Nutritional counseling is encouraged to ensure compliance with recommended nutrient intakes.

What is a vegetarian diet? - YINI

Studies focused on the impact of the vegetarian diet in adult (with various methods and criteria) indicate that conventional healthy vegetarian diets allow adequate nutrient (especially protein) intake and beneficial impact on a lower prevalence of cardiovascular diseases (CVD). However, more studies are needed because of inconsistencies in definitions of vegetarianism (8-9).

Environmental impacts of the diet: the challenges of tomorrow

The benefits of the shift towards more plant-based diet like flexitarian, vegetarian or planneterranean diets extend to the environment. A global change in eating habits could be one of the most effective and quickest measures to reduce the anthropogenic pressure on the planet, especially with regard to climate change.

According to the Food and Agriculture Organization (FAO) sustainable diets are defined as “diets with low environmental impact that contribute to food and nutritional security and a healthy life for present and future generations”(10). Plant-based foods (e.g., fruits, vegetables, and legumes) have less impact on GHG emissions and adopting diets that reduce meat consumption and favor vegetables and other plant sources are a good alternative to face environmental challenges. It is the case of the vegetarian or flexitarian diets. Some diets, such as the territorial diversified diet like the local territorial diet, can reduce the freshwater footprint in some countries, as well as energy consumption and land use (11). The impact of these diets is twofold; they allow for a move toward sustainability and improved health.

For more information:

Sources

(1) OECD-FAO Agricultural Outlook 2021-2030, Meat chapter, OECD-FAO, 2021.
(2) Blanco-Murcia, L.; Ramos-Mejía, M. Sustainable Diets and Meat Consumption Reduction in Emerging Economies: Evidence from Colombia. Sustainability 2019, 11, 6595.
(3) Devine, A.; Lawlis, T. Nutrition and Vulnerable Groups. Nutrients 2019, 11, 1066.    
(4) Moreno L, Meyer R, Donovan SM, Goulet O, Haines J, Kok FJ, van’t Veer P, Perspective: Striking a Balance between Planetary and Human Health—Is There a Path Forward?, Advances in Nutrition, 2022, 13 (2): 355-375
(5) Derbyshire, E. (2017). Flexitarian Diets and Health: A Review of the Evidence-Based Literature. Frontiers in Nutrition, 3.
(6) Tosti V, Bertozzi B, Fontana L. Health Benefits of the Mediterranean Diet: Metabolic and Molecular Mechanisms. J Gerontol A Biol Sci Med Sci. 2018 Mar 2;73(3):318-326.
(7) Hassapidou, M. et al. (2022). European Association for the Study of Obesity Position Statement on Medical Nutrition Therapy for the Management of Overweight and Obesity in Adults Developed in Collaboration with the European Federation of the Associations of Dietitians. Obesity Facts, 16(1), 11‑28.
(8) Mariotti, F. ,Gardner, C. D. (2019). Dietary Protein and Amino Acids in Vegetarian Diets – A Review. Nutrients, 11(11), 2661. 
(9) Pieczyńska, K., & Rzymski, P. (2022). Health Benefits of Vegetarian and Mediterranean Diets: Narrative Review. Polish Journal of Food and Nutrition Sciences, 327‑346.
(10) FAO. WHO. Sustainable Healthy Diets—Guiding Principles. FAO; Rome, Italy: WHO; Geneva, Switzerland: 2019.
(11) Kowalsky, T.O.; Morilla Romero de la Osa, R.; Cerrillo, I. Sustainable Diets as Tools to Harmonize the Health of Individuals, Communities and the Planet: A Systematic Review. Nutrients 2022, 14, 928.
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11 Dec 2023
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6 min read
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by YINI Editorial team
Children Weight management

Skipping breakfast and kids’ weight gain: the impact of exercise

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
breakfast children obesity physical activities teenagers
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In the mad dash to get off to school on time, it can be easy for the kids to miss out on breakfast. But if they’re prone to skipping breakfast, they’re at risk of becoming overweight. The good news is that they can stave off the excess weight by taking plenty of exercise, research suggests (1).

Breakfast kick-starts the day and reduces obesity risk

Considered by some experts to be the most important meal of the day, breakfast fuels young people with the energy and nutrients they need for the day ahead. Making breakfast part of your family’s everyday morning routine, combined with an active lifestyle, is a great recipe for getting children and teenagers into healthy habits.

But this can be easier said than done, and growing numbers of young people, especially girls, are going without breakfast.

These children and adolescents who don’t eat breakfast may not be able to make up for the nutrients they’ve missed with the rest of the day’s meals (2). What’s more, they’re more likely to pile on the pounds if they regularly skip breakfast (3). Research has suggested that eating breakfast every day can cut the risk of childhood obesity by a third (4).

For the breakfast-skippers it’s all the more important to avoid a “couch potato lifestyle”. This has been supported by the latest research suggesting that, by stepping up their physical activity, these youngsters can boost their energy balance and help keep their weight in check.

Studying the link between breakfast, diet, exercise and weight

The researchers set out to confirm whether daily exercise can counter-balance the link between skipping breakfast and excess weight among young people (1).

They gathered data from 2 890 Spanish children aged 6-17 years using questionnaires asking about the youngsters’ breakfast habits and how much physical activity they took. Through body mass index (BMI) scores, the researchers assessed whether the children were overweight according to WHO criteria.

Results revealed that 43% of the boys and 35% of the girls were overweight. Girls had a greater tendency to skip breakfast (13%) than boys (9.2%).

Skipping breakfast was associated with higher odds of having excess weight in both boys and girls.

But daily moderate to vigorous physical activity moderated this association between skipping breakfast and excess weight, both in girls and in boys. The more minutes of exercise they did daily, the lower their risk of excess weight.

How might exercise protect against excess weight in breakfast-skippers?

The reasons for the study’s findings are likely to lie in the body’s way of controlling appetite and the feeling of being full.

In the hours after exercising, people don’t tend to eat more to compensate for the calories they’ve burned up during the activity (5). It could be that acute exercise makes us feel less hungry by suppressing levels of a hunger-promoting hormone, ghrelin, previous research has suggested.

Other research has found reduced insulin resistance when aerobic exercise is used to treat obesity in young people, so they’re better at processing blood sugar (6).

Whatever the mechanism, the researchers say their findings help underpin public health efforts to encourage children and teenagers to be physically active, as it’s crucial for maintaining a healthy weight especially among those in the habit of skipping breakfast.

‘… our results indicate that promotion of a healthy eating habit such as having breakfast should be accompanied by increases in daily MVPA [moderate-to-vigorous physical activity], as young participants who have breakfast and with higher daily MVPA seem to be more likely to have no excess weight’ – López-Gil JF, et al. 2022.

Why is skipping breakfast linked to excess weight?

It may be to fall into the trap of thinking you’d lose weight if you go without breakfast. But the chances are you’d be wrong and indeed you could actually gain weight. Scientists don’t yet fully understand why this is, but they suspect several possibilities:

  • Breakfast skipping is linked to an increased appetite, which may lead to over-eating (3)
  • As well as helping to control appetite, having breakfast may improve your insulin sensitivity, steadying blood glucose levels, when it comes to meals later in the day (3)
  • Missing breakfast may lead to increased levels of a hunger-promoting hormone in the body (7)
  • Research in children has suggested that skipping breakfast may be associated with a poor diet overall (2), which could lead to excess weight.

How much exercise is enough?

The World Health Organization recommends that children and adolescents have a daily average of 60 min of moderate-to-vigorous intensity aerobic physical activity in each week (8).

For adults, the WHO advises 150-300 minutes of moderate-intensity, or 75-150 minutes of vigorous-intensity physical activity, or equivalent combination, per week. While some physical activity is better than none, more is better for health.

The guidelines, updated in 2020, recommend regular muscle strengthening activities as well as aerobic exercise for all age groups.

Find out more – read the original article.
Source:
(1) López-Gil JF, Sánchez-Miguel PA, Tapia-Serrano MÁ, García-Hermoso A. Skipping breakfast and excess weight among young people: the moderator role of moderate-to-vigorous physical activity. Eur J Pediatr. 2022 Aug;181(8):3195-3204. Erratum in: Eur J Pediatr. 2022 Jul 11
Additional references:
(2) Ramsay SA, Bloch TD, Marriage B, Shriver LH, Spees CK, Taylor CA. Skipping breakfast is associated with lower diet quality in young US children. Eur J Clin Nutr. 2018;72(4):548–556.
(3) Ma X, Chen Q, Pu Y, et al. Skipping breakfast is associated with overweight and obesity: a systematic review and meta-analysis. Obes Res Clin Pract. 2020;14(1):1–8.
(4) Poorolajal J, Sahraei F, Mohamdadi Y, Doosti-Irani A, Moradi L. Behavioral factors influencing childhood obesity: a systematic review and meta-analysis. Obes Res Clin Pract. 2020;14(2):109–118.
(5) Schubert MM, Desbrow B, Sabapathy S, Leveritt M. Acute exercise and subsequent energy intake. A meta-analysis Appetite. 2013; 63:92–104.
(6) García-Hermoso A, Saavedra JM, Escalante Y, Sánchez-López M, Martínez-Vizcaíno V. Endocrinology and adolescence: aerobic exercise reduces insulin resistance markers in obese youth: a meta-analysis of randomized controlled trials. Eur J Endocrinol. 2014;171(4):R163–R171.
(7) Goldstone AP, Prechtl CG, Scholtz S, et al. Ghrelin mimics fasting to enhance human hedonic, orbitofrontal cortex, and hippocampal responses to food. Am J Clin Nutr. 2014;99(6):1319–1330.
(8) Bull FC, Al-Ansari SS, Biddle S, et al. World Health Organization 2020 guidelines on physical activity and sedentary behaviour. Br J Sports Med. 2020;54(24):1451–1462.
YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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04 Dec 2023
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4 min read
Echoes from EFAD 2023 Expert interviews Healthy Diets & Lifestyle

Study on label literacy in Hungary by Emese Antal

EFAD Emese Antal labelling nutriscore
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In October 2023, the 14th EFAD (European Federation of Association of Dieteticians) Congress was the occasion of exchange and networking around nutrition. We were there to share with you some topics.

Study on label literacy in Hungary

Consumers are paying more and more attention to choose foods they think are healthy. Most of the help they need is on the product packaging. A previous research has shown that although consumers may pay attention, they often do not fully understand the information on foods, making it difficult for them to make a truly informed choice when shopping.

We conducted a survey in Summer 2022 to gain a deeper understanding on how nutrition labels are used and what consumers know. The survey was based on a representative sample of 3 288 people by household size, size of municipality, region and gender, age and education of the head of household.

57% read the food label, mainly when buying a product for the first time or when the packaging changes. When asked about their satisfaction with the information on the labels, 44% said they were satisfied. On average, shoppers look at 9 items on a product. 51% do not know what ingredients are in the product. 40% of the shoppers want more information and would find it useful to have a QR code to get more information.

The ideal label is simple, easy to read according to 88% and easy to understand due to its large font size (71%). However, the majority of households are not in favor of oversimplification: more than six-tenths of the households are expecting full, accurate and detailed information, and not only the data to be provided, but also to be interpreted and comparable (63%).

Dietitians have a key role to play in education, including teaching people how to interpret food labels.

Key messages:

  • Consumers’ knowledge of health and interpretation of food labels is poor and below the required level.
  • Consumers can be educated, welcome useful, credible health information and incorporate it into their daily lives.
  • Health awareness is on the rise, which is also reflected in food choices. At the same time, however, there is also a significant spread of misconceptions

Learn more with Emese Antal

Can you start by introducing yourself?

I am Emese Antal and I am a dietician and sociologist. I am working as a scientific director of a Hungarian Platform Diet, Health and Physical Activity.

During your talk, you present a study. Can you tell us more about it ?

We carried out representative study on the nutrition labelling and not only on the front-of-pack nutrition labelling, but the general nutrition labelling, because we wanted to evaluate the knowledge and attitudes of the population in Hungary.

Our aim was that to obtain basic data to help us to building communication and educational strategy, in order to teach the population about healthy nutrition and how to read the labels.

The consumers are price sensitive, looking for fresh and tasty food, concerned about quality and nutritional characteristics. It’s very important to provide as much information on food as possible and to be transparent. A further challenge for public authorities and professionals as dietitians is to provide as much help as possible, to help understanding the information on packaging.

One of the major concerns is about carbohydrate and sugar content of foods. And it’s important from a public health perspective, as overweight and obesity are a major concern. There is a need for accurate information on the nutritional content of foods and for responsible behavior by our manufacturers. And our conclusion is that food innovations can help to promote healthier behavior. But of course, education is always needed.

Do you know tools or ways to educate the consumer?

We compared three front-of-pack labels and it came out that “Nutriscore” primarily appears to its supporters. It is easy to understand and attention grabbing. We check the GDA as well. It is perceived as detailed, accurate, complete, and encourages people to seek further information.

And what would be the ideal front-of-pack label if it exists ?

The nutrition labelling cannot be effective if there is no possibility of comparison. For now, there is a trend toward a simplification and the application of only one label in all Europe (at least). This is good that it is widely used, both on products and in food chains and catering. However, it should be accompanied by an appropriate consumer education.

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30 Nov 2023
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5 min read
Echoes from EFAD 2023 Expert interviews Healthy Diets & Lifestyle

Ultraprocessed foods by Antonis Vlassopoulos

Antonis Vlassopoulos dieteticians EFAD Ultraprocessed food UPF
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In October 2023, the 14th EFAD (European Federation of Association of Dieteticians) Congress was the occasion of exchange and networking around nutrition. We were there to share with you some topics.

Ultraprocessed foods

Ultraprocessed foods (UPF) as defined by the NOVA system are in the center of public health policy discussion, as a measure to reduce availability of unhealthy foods.

This analysis aimed to map UPF availability in the modern supermarket and the link to nutritional composition.

All foods available in the Hellenic Food Thesaurus (n=4423) were categorized from minimally processed (NOVA1) to ultra-processed (NOVA4) in two ways, firstly based on their product name and description and secondly based on the manufacturer type and detailed ingredient list. The Nutri-Score algorithm was used to assess nutritional quality of foods in a 5-tier scale from A to E. Statistical analysis was carried out to detect differences in the Nutri-Score distribution among the NOVA categories based on the mode of food classification.

Based on the product name, 48.5% of yogurts were classified as NOVA1 and 48.5% as NOVA4. Regarding Nutri-Score, 49.4% of yogurts was graded as A, 38.4% as B, 12.2% as C, while no yogurt was graded as D or E. In vegetables, 37.5% were classified as NOVA1 and 16.5% as NOVA4, based on the products name. In contrast, based on the ingredients list, 71.5% of vegetable products were classified as NOVA4. 93.1% of the vegetable products were graded as A or B by the Nutri-Score algorithm. 100% of sausages and meat dishes are classified as NOVA4, while the distribution of Nutri-Score ranges from A-E for sausages and from A-D for meat dishes.

Key messages:

  • UPFs as defined by NOVA are abundant and dominate the modern supermarket
  • UPFs can be found in every food group and are not exclusively linked with poor nutritional composition
  • The study of UPFs, their dietary contribution and health effects, requires modern food composition databases linked to epidemiological surveys

Learn more with Antonis Vlassopoulos

Can you introduce yourself?

I am Antonis Vlassopoulos. I am a dietitian by training, and I’ve done my Ph.D. on obesity, nutritional biochemistry. I have worked for the National Research Center on Food Policy. And from there, I moved back to academia. I’m based in Greece, and I work in the Agricultural University of Athens on food policy and food composition databases.

You talked about this study during your presentation today. If you had to formulate one key challenge that it raised, what would it be?

I think the main thing that my study shows is that although we are given a definition of ultra processed foods and we have good data. It’s very difficult to act on the definition because it’s too technical to apply. And when you apply correctly, it covers 70% of the food you will find in the supermarket.

Do you think the problem is with the definition of UPFs?

I think that the definition could be improved in the sense that it covers a lot of things, all in one. And also, in Europe we have already gone through a nutritional  transition. The food scale is very different to other countries.

Are there resources for dietitians to help them better advice their patients when it comes to UPFs?

Dietitians can talk about the formulation, about additives and whether you can include the products in the diet or not. I think we need to strengthen that. Unprocessed foods should be the primary choice, but we also need to tell the consumers that, within all ultra processed foods, they can find interesting products and they can check other aspects, in particular the nutritional composition.

One of the topics that we share with YINI is the opportunity of reformulation in the perspective to have a more sustainable healthy diet accessible to everyone. So how do you view reformulation?

The issue of the formulation is a difficult one. The best way to go about this, is to think about the recipe with adding fresh or whole ingredients, for example. We can reformulate existing products. Having worked in the food industry, the easiest way to achieve a better product is by adding new ingredients. For example, you can have a reformulation, without supplementing with fibers, but by adding oats or whole oats, for example. In that way, you can improve the product without changing the nutrient composition.

How are processed foods classified?

Several classification systems for processed foods have been developed to shape nutrition policy and food-based dietary guidelines. The NOVA classification system is most commonly used. It assigns foods to four groups based on how much processing they have gone through:

  1. Unprocessed or minimally processed – e.g., fresh, dry or frozen fruits or vegetables, grains, flours and pasta
  2. Processed culinary ingredients – e.g., table sugar, oils, salt
  3. Processed foods – e.g., cheese, simple breads, fruits in syrup, canned fish
  4. Ultra-processed foods – e.g., soft drinks, sweet or savoury packaged snacks, processed meat, and pre-prepared frozen or shelf-stable dishes

Find out more about NOVA and how certain foods such as yogurt can be good for you despite being classified as ultra-processed (8): see Food processing explained.

For more information, discover our publication Food processing explained, relaying the publication ” Salomé M, Arrazat L, Wang J et al. Contrary to ultra-processed foods, the consumption of unprocessed or minimally processed foods is associated with favorable patterns of protein intake, diet quality and lower cardiometabolic risk in French adults (INCA3). Eur J Nutr. 2021 May 8″.

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27 Nov 2023
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4 min read
Benefits for planet health Echoes from EFAD 2023 Expert interviews

The Foodture by Koen Vanherle & Gwendell Foendoe Aubèl

dieteticians EFAD Gwendell Foendoe Aubèl Koen Vanherle students sustainable diet training
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In October 2023, the 14th EFAD (European Federation of Association of Dieteticians) Congress was the occasion of exchange and networking around nutrition. We were there to share with you some topics.

The Foodture – A collaborative international learning experience about sustainable nutrition and entrepreneurship

The Foodture is an international learning initiative about “sustainable food and nutrition” for students and lecturers from nutrition-related programs all over Europe. It started in 2017 as a co-creation week and has evolved into an Erasmus+ Blended Intensive Program (BIP), with participants of various backgrounds and cultures.

This mixed background contributes to the key objective of developping professional skills for international collaboration on sustainability. This requires crossing borders and entrepreneurial thinking through innovation and creativity.

Since 2021 the Foodture concept has been extended. It now consists of a series of online sessions (Foodture Academy), and a physical exchange week (Foodture Meets). Participants can benefit from Erasmus+ short mobility funding:

Learn more with Koen Vanherle and Gwendell Foendoe Aubèl

Can you introduce yourself?

My name is Koen Vanherle. I’m from Antwerp University of Applied Sciences and Arts and from Belgium. I’m a teacher. I’m also the international coordinator. I work for EFAD in several work packages. And this year we presented the Foodture and the collaboration.

My name is Gwendell Foendoe Aubèl and I am a senior lecturer at The Hague, the University of Applied Sciences, and I’m also the international program coordinator for the internationalization of our department. We organize this nice event, “the Foodture”, where we collaborate with each others and with our partners.

What is “Foodture”? What does it consist of?

Koen Vanherle (KV): The “Foodture” is actually a learning initiative. It started six or seven years ago, towards the two universities of The Hague and Antwerp as an international week. We wanted students to go abroad, learn from each other in an interesting and fun way and on the current topics about sustainability. We moved on and decided to choose a name for it. The “Foodture” speaks for itself… to prepare students for the future about sustainability. And in this whole path towards where we are now, we did some changes, we improved it, we expanded it to an online part. We want to give students a learning opportunity about sustainable nutrition.

Why is it important to have international exchanges on sustainability?

Gwendell Foendoe Aubèl (GFA): Well, sustainability is international, so you can find it everywhere. It deals about our future, with how we are with food, how we see each other, how we promote each other to have a better sustainability when thinking about food.

And our students are part of the future. If we don’t teach them what they’re going to encounter in the future during their curriculum, we’re not preparing them to be the global citizens we want them to be.

Actually students are very happy and glad to meet other cultures, other beliefs about food, about sustainability. Some students are vegan, some are vegetarian and some people are starting to get the sense of why we should eat less meat. Our program is getting them in contact with other things or topics as the sustainability of the seas for example.

KV : Actually, sustainability is a global issue. The challenges that come with it can only be tackled by international collaborations. It also makes humans aware that you cannot solve such a big issue without working together.

Can you share some specific examples with us?

KV: We have ethical lectures to give the students some basis to think about. We do that mainly online so they can be prepared. We ask the students who participate in the in-person week to follow also this online part. If you lack the basic knowledge on what is sustainable, how can you apply it into the challenge that we work on during this week?

During the week, we have a few more lectures, but the ones that are the most appreciated are those who are inspiring. For instance, we invite alumni to share their experiences. And there is not only lectures, it’s also about inspiration, entrepreneurship and fun, of course. If you go abroad for a week, you want to learn but you also want to have a good time, make some friends, learning in a nice way, with social activities and visits.

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23 Nov 2023
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5 min read
Benefits for planet health Echoes from EFAD 2023 Expert interviews

Investigating gaps in the training of European dietitians on food sustainability by Ángela García González

Ángela García González dietaticians EFAD sustainable diet
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In October 2023, the 14th EFAD (European Federation of Association of Dieteticians) Congress was the occasion of exchange and networking around nutrition. We were there to share with you some topics.

Investigating gaps in the training of European dietitians.

There is a need to change people’s eating habits towards a more sustainable diet. Dietitians are the professionals who should lead this habit change, but are they prepared to do so?

In 2022,  two students (CEU-San Pablo University, Madrid) and Artesis Platijni University of Applied Sciences, Antwerp) developed a joint thesis project. The aim was to find out what knowledge dietetics students and practicing dietitians have about food sustainability, with the purpose of highlighting possible gaps in the training of dietitians in Europe related to sustainability.

The study involved 94 students and 228 dietitians from 7 different European countries. The participants showed a significant lack of knowledge and skills in food sustainability:

  • 40% of the respondents said they did not feel able to provide sustainable advice in clinics;
  • 60% did not feel confident in designing sustainable menus for communities and
  • 35% said they were not able to develop educational programs to promote sustainable food.

All agree that they should pay more attention to sustainability aspects of food and nutrition, and that sustainability should be included in dietetic studies in a transversal way or through specific courses in the dietetic curricula.

In addition, there is a need for focused lifelong training addressed to practicing dietitians.

Key messages:

  • The training of dietitians should be improved on food sustainability, either through specific courses or in a transversal way.
  • Research on the training shortcomings of practitioners contributes to the advancement of dietetics, while increasing students’ awareness of lifelong learning.
  • International collaborative studies are a good tool to increase students’ soft skills and the significance of their research.

Learn more with Ángela García González

Can you introduce yourself in a few sentences? 

I am Ángela García González and I am teaching nutrition in San Pablo-CEU University. I’m a PhD, I’m a medical doctor, in fact, but I’ve never ever, ever worked as a doctor. I always say that I’ve got a dietitian cert and that’s it, really, because all my life I’ve been working in the academy and in research and education for dietitians. That’s why I’m here, in fact, and I’ve been part of EFAD since the diets started in 2008. I’ve been part of EFAD for a long time. I teach and do research mainly in public health nutrition aspects. I love sustainability and that’s why I’m more into that.

You have presented a study that was conducted by PhD students. It points out that the sustainability aspect is not taught enough. What would be your recommendation for improving the training of dietitians on food sustainability?

What we have to do is to improve our curricula as teachers. We are building a network between those who are very interested in teaching sustainability. We had a meeting in Dublin, and when we asked the question “What is the best way to learn sustainability and to put this subject in the curriculum?” Most people suggested to put a bit in every courses. And that’s, of course, important. Personnaly, I think that sustainability deserves the importance of having its own topic. It will help the students to have an holistic view of the topic. We can maybe also have other modules that are not in the curricula of dietitians such as environmental science or policy advocacy, which are important for sustainability. It’s difficult because there are already a lot of things in the curriculum, but I think that we’re clever enough to do it. There are a lot of other topics such as genetics or immunology that would not have been in the curriculum 10 years ago, but now they are. Why not sustainability?

This research work was about training, how can we ensure that this research can be translated into practice;  that what they are learning is going to be used?

I think that all the competencies that you need to do research will be important in your practice, even if it’s not research. You learn a lot of new competencies that you can use either for research or not.

One last question, about the opportunities for international collaboration. Are they going to be more widely adapted?

We are open. In fact, the more we are and the more diverse we are, the more interesting the project is. When we started, we had students from Italy, Finland, Netherlands, Belgium, and Spain. It was really interesting. But I don’t know how (maybe it was a time frame problem) but we lost some participants and the work was finally only done by 2 students (in Belgium and Spain). But we would love to have new partners and new cultural points of view.

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by YINI Editorial team
Adult Other studies

Can dairy foods help protect us against lung and oral cancers?

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
cancer cheese dairy fermentation lung cancer oral cancer yogurt
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If you are regularly eating fermented dairy foods such as yogurt, the chances are that you’ll have reduced risk of developing lung or oral cancer, research has suggested.

It’s the latest in a growing body of evidence showing that the foods we eat can have a surprising impact on our risk of certain cancers. While the new findings don’t prove that eating yogurt can protect us against these types of cancer, it does open exciting avenues for scientists to explore.

Dairy foods hold promises in cancer research

Dairy foods have come under the spotlight in cancer research since scientists discovered some of them may help protect against colorectal cancer.

Until now only a few studies have investigated links between dairy consumption and other types of cancer and so far, these studies have reported inconsistent results. Now, two groups of scientists have investigated the links between dairy intake and risk of lung or oral cancer, with intriguing results.

Studying the links between dairy foods and reduced lung cancer risk

Scientists from Oregon State University in the USA set out to understand whether lung cancer risk may be linked to the consumption of different dairy foods. To gather their data, the researchers used a diet history questionnaire to assess participants’ dairy food intake before they were diagnosed with lung cancer. The researchers then tracked these people over time to identify any cases of lung cancer. The study involved 101,709 adults, aged on average 65.5 years, and 1,583 cases of lung cancer were identified during their follow-up (1).

Eating fermented dairy food is associated with a reduced risk of lung cancer

Results revealed no significant association between total dairy intake and lung cancer risk and consuming dairy foods as a whole did not appear to increase or decrease the likelihood of developing lung cancer.

However, the researchers discovered a reduced risk of lung cancer among people who consumed more fermented dairy foods than those who consumed less fermented dairy. Such foods included yogurt, frozen yogurt, sour cream, cream cheese, and several cheeses. People who ate the greatest amount of these foods (at least 22.4 g per 1000 kcal) had a significant 15% reduced risk of developing lung cancer than people who ate the least (1 g or less per 1000 kcal).

This association was most apparent in heavy smokers, but the researchers found no such association when they looked at non-fermented dairy foods.

When it came to individual fermented dairy types, they found that eating more versus less yogurt was associated with a significant 22% reduced risk of developing lung cancer. No such association was seen with eating more versus less cheese. Hence the type of dairy food consumed might play a role in lung cancer risk.

The researchers also found no significant associations between low-fat or full-fat dairy food intakes, or between lactose intake from dairy foods, and the risk of lung cancer, suggesting that the association between lung cancer and type of dairy food is not related to the macronutrient content

‘Our findings lend support for an inverse association between fermented dairy product intake and lung cancer risk, especially among heavy cigarette smokers.’ – Doan LN, et al. 2023

Studying the links between dairy foods and oral cancer risk

A separate group of scientists from the University of Granada in Spain investigated the relationship between eating different dairy foods and the risk of developing oral cancer (2).

They analyzed data from 21 clinical studies, including 8,300 people with oral cancer and 50,971 healthy people. Their aim was to determine whether eating certain dairy foods including milk, cheese, yogurt and butter had any influence on the risk of oral cancer.

Regularly eating dairy foods may reduce the risk of oral cancer

Except for butter, regular consumption of all dairy foods studied was significantly associated with a reduced risk of oral cancer, compared with less regular consumption. In particular, people who regularly drank milk had a 27% reduced likelihood of developing oral cancer. Of the 21 studies that assessed the role of milk consumption on oral cancer risk, 18 agreed that milk was associated with a protective effect.

Similarly, regular yogurt-eaters had a significant 25% reduced risk of oral cancer, while regularly eating cheese was associated with a 21% risk reduction. All the eight studies that assessed yogurt consumption on oral cancer risk found an associated protective effect, while ten of the 14 studies that investigated cheese consumption found an association with a reduced risk of oral cancer.

How might fermented dairy foods help to protect against lung and oral cancers?

Scientists suggest several reasons why dairy foods – in particular, fermented ones – might play a role in preventing these types of cancer:

  • Previous studies suggest that dairy foods have anti-cancer components – such as calcium, vitamin D, phytanic acid and conjugated linoleic acid – which may inhibit tumour growth (3,4)
  • In particular, fermented dairy foods contain bacteria that may exert anti-cancer effects by modifying the mix of microbiota in our gut (5)
  • This effect on the gut’s microbiota is linked to immune responses and may reduce inflammation within the lungs (5)
  • Probiotic dairy products may change the composition of our saliva, inhibiting the growth in the mouth of Candida bacteria, which are associated with oral cancers (6)

Understanding the relationship between our diet and cancer risk is a complex task. While these recent studies provide valuable insights, more research is needed to confirm these associations and to understand better the mechanisms at play.

Sources:

  1. Đoàn LN, Hu C, Zhang Z, Shannon J, Bobe G, Takata Y. Dairy product consumption and lung cancer risk: A prospective analysis. Clin Nutr ESPEN. 2023;57:423-429. doi: 10.1016/j.clnesp.2023.06.040.
  2. Rodriguez-Archilla A, Gomez-Fernandez M. Influence of dairy products consumption on oral cancer risk: A meta-analysis. J Dent Res Dent Clin Dent Prospects. 2023;17(1):1-7. doi: 10.34172/joddd.2023.36851.

Additional references:

  1. Parodi PW. Cows’ milk fat components as potential anticarcinogenic agents. J Nutr 1997;127(6):1055e60.
  2. Bobe G, Zhang Z, Kopp R, Garzotto M, Shannon J, Takata Y. Phytol and its metabolites phytanic and pristanic acids for risk of cancer: current evidence and future directions. Eur J Cancer Prev 2020;29(2):191e20.
  3. Nigro E, Perrotta F, Scialo F, D’Agnano V, Mallardo M, Bianco A, et al. Food, nutrition, physical activity and microbiota: which impact on lung cancer? Int J Environ Res Publ Health 2021;18(5).
  4. Farias da Cruz M, Baraúna Magno M, Alves Jural L, Pimentel TC, Masterson Tavares Pereira Ferreira D, Almeida Esmerino E, et al. Probiotics and dairy products in dentistry: a bibliometric and critical review of randomized clinical trials. Food Res Int. 2022;157:111228.
YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
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06 Nov 2023
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Fermentation benefits Gut Health

Future foods for the gut microbiota

diet functional foods gut microbiota prebiotics probiotics
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Over the last decades, industrialization has radically changed our way of life and eating habits. The time devoted to food preparation has been significantly reduced, resulting in a greater consumption of processed foods and ready-made meals. This diet may have an impact on the gut microbiota and in this context, specific micronutrients are of great interest. What are their effects on the microbiota and where can we find them?

Omega-3 and polyphenols: allies for the gut microbiota?

Omega-3s are a family of essential fatty acids that play important roles in our body and may provide a number of health benefits. The three most important types are ALA (alpha-linolenic acid), DHA (docosahexaenoic acid), and EPA (eicosapentaenoic acid). They are known specially to have anti-inflammatory properties. This function is not only exercised at the cellular level, but also through direct interaction with the intestinal microbiota. The administration of adequate doses of omega-3 fatty acids seems to provoke an increase of the bacteria’s populations whose metabolism produces short-chain fatty acids (SCFA), with a consequent anti-inflammatory potential for the intestinal mucosa.

Polyphenols are naturally occurring organic molecules, generally classified as flavonoids, tannins, lignin or anthraquinones, found in many foods, such as fruits, vegetables, cocoa, tea, coffee, cereals, or seeds. They are known for their anti-microbial, anti-oxidant and anti-inflammatory properties. Yet their beneficial effects on the body depend on their bioavailability, i.e., how efficiently our body is able to absorb them. Many of these compounds cannot cross the intestinal barrier and are therefore not absorbed. In the colon, however, polyphenols interact bidirectionally with the intestinal microbiota. It allows their biotransformation into active metabolites, able to modulate the microbiota itself, determining structural and functional changes.

Eco-friendly functional food for better health

Omega 3 or polyphenols are just examples of micro-nutrients with potential effects on the microbiota. They illustrate how some molecules can interact with the gut microbiota and the host’s health.  The consumption of some foods, either modified by human intervention to “improve” their functionality, or containing naturally some interesting component, may be a way to bring exert beneficial actions on health. For example:

  • Beta-glucans from oats as part of a meal contributes to the reduction of the blood glucose rise after that meal
  • Walnuts, almonds, cashews and pistachios contain monounsaturated fatty acids, which have been shown to lower/reduce blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease.
  • Phytochemicals naturally present in soybeans, such as isoflavones and genistein, may contribute to the cholesterol homeostasis.

The food of the future is not only functional, but also eco-sustainable, to meet the challenges of the coming years. For example, microalgae are valuable natural sources of bioactive compounds such as vitamins, essential amino acids, polyunsaturated fatty acids, minerals, carotenoids, enzymes and fiber. Their added value lies in the fact that they are highly eco-sustainable. They are therefore very good candidates as functional ingredients to improve the nutritional value of foods.

Microbiota-directed-food for tomorrow’s medicine?

The future goal is the development of microbiota-directed foods (MDFs); specifically designed to improve gut health and selectively promote the growth of beneficial bacteria. Acting on the microbiota through diet and thus promoting its balance could be a possible way to treat chronic inflammatory diseases related to gut dysbiosis.

The nutrition of the future will have to be personalized and adapted on the basis of dynamic changes in the gut microbiota. The future “microbiota-targeted diet” will be part of a much broader vision of individual health management, taking in account the multifactorial etiology of dysbiosis.

Some probiotic bacteria of interest

Some bacteria are known to be beneficial to us, and are used for the fermentation of foods and as probiotics:

  • Streptococcus thermophilus is an old friend of ours. Its physiological, biological and techno­logical characteristics make it particularly suitable for development in milk.
  • Lactobacillus is a genus of bacteria which includes, for example, L. delbrueckii, or L. lactis. These bacteria are called “bacilli” due to their shape which recalls that of a rod. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are the two traditional ferments found in the yogurt. During the fermentation, they will convert the milk sugar (lactose) into lactic acid. This process has been demonstrated to improve lactose digestion (EFSA 2010b).
  • Bifidobacterium is a genus of bacteria of great interest as probiotics; they are normally part of our gut microbiota, where they can reach very high concentrations.

Other micro-organisms of the microbiota are becoming increasingly popular with scientists:

  • Faecalibacterium prausnitzii is one of the most abundant species in our gastrointestinal tract. In addition to being particularly abundant, it is also known for its potential role in promoting intestinal health. F. prausnitzii is also considered one of the major producers of butyrate, a short-chain fatty acid with benefits and effects for our health
  • Akkermansia muciniphila has only recently “gained popularity”. They are able to grow on gastric mucins.
  • Archaea constitute one of living organisms along with eukaryotes (yeast) and bacteria. No probiotics currently belong to the archaea domain. However, there are no known human pathogens among the archaea, many of them live in close contact with humans and some of them are already naturally present in our gastrointestinal tract. These characteristics make some archaea likely to be studied as potential probiotics.

This post is written on the basis of the book “Microbiota”.

“Microbiota” is published in english by the Danone Institute Italy and Danone Institute International. It gathers a mix of historical, anthropological and scientific concepts explaining why research on gut bacteria, from ancient texts to the most recent scientific evidence, is a sector of great interest for science. Thanks to a Q&A structure, 7 recognized experts explain several topics considering the different ages and conditions in life. The book is available in pdf and e-book format (on the Danone Institute International website)

Download the complete book in pdf 
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30 Oct 2023
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Fermentation benefits Gut Health

Diet, macronutrients and microbiota

carbs diet fermented foods fibers gut microbiota prebiotics
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The composition of our gut microbiota is affected by different factors: age, genetics, environment and diet. In particular, the relationship between diet and microbiota is a subject of interest for science and the microbiota seems to react easily to dietary changes: switching from animal-based to plant-based diet or from a low-fiber, high-fat diet to the opposite can make a significant difference. It is therefore relevant to question the influence of the different components of a diet on the microbiota, starting with the main macronutrients.

Are carbs good for gut microbiota?

Carbohydrates or sugars include a wide variety of different compounds, ranging from simple molecules (glucose, fructose, for example) to long, complex chains (like starch). The quality and type of carbohydrates we eat may impact the activity and composition of the gut microbiota.

For example, the Western diet is characterized by high amounts of sugar, in particular an excessive consumption of fructose. The latter will be associated with an increased presence of Enterobacteriaceae and Escherichia coli, which are characterized by the presence of lipopolysaccharides on their membrane. This results in an increase in lipopolysaccharide levels, which can induce a mild state of inflammation and promote insulin resistance. As a result, a change in blood sugar levels is observed, leading to overweight and obesity.

And regarding more complex molecules, starch is one of the main components of carbohydrates in our diet. It is found, for example, in pasta, rice or bread.  Some of the starch consumed are resistant to digestion. Called “resistant starch” (RS), it is found, for example, in legumes or whole grains. It has been shown that a diet enriched with RS can be associated with an increase in certain species of bacteria and it seems that the composition of the microbiota itself is linked to the potential fermentation of certain nutrients.

Fiber and complex carbohydrates

The consumption of plant-fibers, made of complex carbohydrates, have also an impact on the gut microbiota. A diet rich in fiber will be associated with a greater diversity of microbiota species. This richness in fibers brings also a better ratio between Bacteroïdes and Firmicutes.

Specific enzymes, that the human body does not possess, are required in order to digest and metabolized fibers. But the gut microbiota is composed of species such as Bacteroïdes thetaiotaomicron and Bacteroïdes ovatus, which possess these enzymes in significant quantities. When non-digestible carbohydrates, mainly in the form of fiber, are ingested, the microbiota ferments them. One of the main fermentation products are short-chain fatty acids (SCFA), such as acetate, propionate or butyrate. Much attention is given to their possible role as “signaling molecules” between the microbiota and the host. Among the processes that may be mediated by SCFA are the regulation of metabolism, appetite, body composition and modulation of the immune system.

What about protein-rich foods?

 Studies showed that an excessive meat consumption is linked to an increased incidence of intestinal cancer. This increased incidence is also linked to the gut microbiota’s activity:

  • The consumption of animal proteins is associated with an increase in the number of Bacteroïdes.
  • Some of the nutrients found in red meat, a low-calcium diet or choline can promote the growth of specific species. And it is precisely the levels of these species in the microbiota that appear to be associated with the incidence of colon cancer.

In addition, the microbiota is able to metabolize L-carnitine, an amino acid found in red meat. The product of this metabolism is trimethylamine (TMA) which, if it reaches the liver, undergoes a chemical transformation and becomes TMA N-oxide. This compound may be associated with the acceleration of atherosclerosis and, therefore, an increased risk of cardiovascular diseases.

Dietary fat and their effects

Diets rich in fat can also modulate the composition of the microbiota. Theories about the mechanisms by which fatty acids may modulate the microbiota involve, for example:

  • to act at the level of the cell membrane
  • to interfere with energy production
  • to inhibit the activity of certain enzymes
  • to inhibit the growth of certain types of bacteria.

If the quantity of fats consumed has an impact, the type of fatty acids also plays a role. A diet high in saturated fats would increase intestinal permeability to molecules such as lipopolysaccharides. Once in the liver, lipopolysaccharides may exert effects associated to the development of liver diseases, such as non-alcoholic fatty liver disease and non-alcoholic steatohepatitis (NAFLD and NASH).

What about prebiotics?

A prebiotic is defined as “a substrate selectively used by host microorganisms, providing a health benefit”. Several molecules are considered as prebiotics. They can be non-digestible carbohydrates, inulin, fatty acids, polyphenols, as well as oligosaccharides such as fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), or oligosaccharides contained in breastmilk (HMO), for example.

The main known prebiotics are oligosaccharides (FOS, GOS) but the microbiota may also selectively use undigested fibers and polysaccharides as prebiotics (inulin for example). They are the main modulators of microbiota composition and functionality. In the case of a low-fiber diet, the microbiota will seek nutrients elsewhere and even uses the glycoproteins of the lining of our intestinal wall. By eroding the gut lining, this inevitably reduces its effectiveness as a barrier. Thus, increasing the amount and carefully choosing the type of fiber to consume are simple strategies that can be easily implemented to improve health in many different situations through the microbiota.

Another source of prebiotic is linoleic acid, an essential fatty acid. Conjugated linoleic acid (CLA) refers to a group of substances that correspond to different forms of linoleic acid. The main source of CLA for humans is milk and dairy products, such as yogurt. The consumption of CLA is associated to a favorable body composition and the prevention of certain cardiovascular risk factors. It is also considered a prebiotic.

Polyphenols are also considered prebiotics. Approximately 90-95% of the polyphenols in food are not absorbed in the small intestine, but reach the colon where they are metabolized by the microbiota.

“Microbiota” is published in english by the Danone Institute Italy and Danone Institute International. It gathers a mix of historical, anthropological and scientific concepts explaining why research on gut bacteria, from ancient texts to the most recent scientific evidence, is a sector of great interest for science. Thanks to a Q&A structure, 7 recognized experts explain several topics considering the different ages and conditions in life. The book is available in pdf and e-book format (on the Danone Institute International website)

Download the complete book in pdf 
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