Backed by research that demonstrates significant health benefits as well as unparalleled taste that meets consumer needs, food ingredients are taking center stage as thousands of experts from around the world converge to discuss the state of global health and nutrition at the leading international nutrition conference taking place this week in Spain.
At a time when global dietary guidance recommendations call for people to increase intake of dietary fibre while decreasing consumption of sodium, there is a heightened need for great-tasting, realistic solutions to help meet global public health goals. Important research that adds to the body of science on the health benefits of dietary fibres, as well as an award-winning sodium reduction technology from Tate & Lyle - a global provider of ingredients and solutions to the food, beverage and other industries - is being featured at the at the 20th International Congress of Nutrition.
Sodium Reduction Technology: Powerful Potential to Reduce Hypertension and Drive Cost Savings
While authorities are calling for people to lower their intake of sodium, much progress is yet to be made and multiple solutions are needed to meet recommendations of 2300 mg/d for the general population and 1500 mg/d for at-risk groups based on US Dietary Guidelines1. Using US National Health and Nutrition Examination Survey (NHANES) 2007-2010 data, a recent study modeled the potential impact of Tate & Lyle's new sodium reduction technology, SODA-LO- Salt Microspheres, on sodium intake2.
Based upon potential usage of SODA-LO- Salt Microspheres in 953 foods with sodium reductions in these foods ranging from 20-30%, usual intakes were modeled demonstrating a potential 9% reduction in dietary sodium intake equivalent to a 274 and 244 mg/d reduction for those 2+ and 51+ years old, respectively. Specifically, for African Americans, sodium reduction was estimated at 282 and 229 mg/d in those 2+ and 51+ years old, respectively. Based on a sodium reduction of 282 mg/d, the researchers estimate a potential reduction of 975,000 cases of uncontrolled hypertension and potential US health care cost savings of $1.5 billion dollars.
"The use of innovative technologies like SODA-LO- Salt Microspheres that can lower the sodium content of foods while meeting consumer taste preferences is one potential strategy for reducing sodium intake in the global food supply," said Michael Harrison, PhD, Senior Vice President of New Product Development at Tate & Lyle.
Added Fibre: Improved Bowel Health, Maintained Satiety and Increased Calcium Absorption
Three studies contribute to the growing body of evidence for the health benefits of dietary fibres added to the diet. These types of fibre can be used in a wide range of foods and contribute similar health benefits as "intact" fibres, providing a viable option to help people increase their fibre intake to achieve daily recommendations3.
Support of Digestive Health
A recent study published in the Journal of Nutrition, by Timm et al., reported that 36 healthy adults consuming 20 grams of either STA-LITE- Polydextrose or PROMITOR- Soluble Corn Fibre* per day, in addition to their habitual low fibre diet of 13-14 g/day, experienced improved laxation with minimal gastrointestinal issues4.
Joanne Slavin, PhD, RD of the University of Minnesota, an eminent expert in fibre research and lead investigator of this study noted that, "these results demonstrate that both types of fibre provide health benefits, are well tolerated and can be successfully added to the diet to help meet dietary recommendations."
Maintained Satiety after a Meal