Medical Forum / General / Cardiology / May 2007
functional foods
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MarilynMann - 19 May 2007 15:00 GMT Most of you are aware of certain "functional foods" that are marketed as "heart healthy" and the like because they contain plant sterols or stanols. These foods include certain margarines, juices, chocolate bars, etc. Plant sterols and stanols have GRAS status in the U.S. and certain marketing claims are permitted with respect to foods fortified with these substances. Like the case of Zetia (ezetimibe), however, this is a case where the marketing is based on lowering a risk factor (LDL) rather than on any proof that plant sterols and stanols have the desired effect on heart disease.
I promised recently that I would post some information on this topic. This is my first post, with possibly more to come. BMJ has just published an article discussing the need for closer evaluation of functional foods. Here is some of the article.
BMJ 2007;334:1037-1039 (19 May), doi:10.1136/bmj.39196.666377.BE
Analysis Functional foods: the case for closer evaluation
Nynke de Jong, project director functional foods, postlaunch monitoring, risk-benefit analyses1, Olaf H Klungel, associate professor2, Hans Verhagen, head of centre for nutrition and health1, Marion C J Wolfs, scientific coworker1, Marga C Ocké, project director, food consumption surveys1, Hubert G M Leufkens, professor of pharmacoepidemiology2
1 National Institute for Public Health and the Environment (RIVM), PO Box 1, 3720 BA, Bilthoven, Netherlands, 2 Utrecht University, Department of Pharmacoepidemiology and Pharmacotherapy, Utrecht Institute for Pharmaceutical Sciences, Utrecht, Netherlands
Correspondence to: N de Jong Nynke.de.Jong@rivm.nl
Current regulations focus on the mandatory safety evaluation of functional foods before they come to market, but Nynke de Jong and colleagues argue that the effects of such foods should also be evaluated after they have been launched
Functional foods are modified foods that claim to improve health, quality of life, or wellbeing. These foods are intended for use in the context of a healthy lifestyle or as a means to compensate for an unhealthy one. From society's point of view, there are several potential problems-the medicalisation of our daily food intake, the long term safety and effectiveness of these foods, and the aggressive marketing and advertising of these highly profitable products.1 However, functional foods need to be fully evaluated to make sure they meet current scientific and regulatory standards.
* * * Market positioning of functional foods versus drugs
Similar to so called lifestyle drugs-drugs at the boundary between lifestyle wishes and health needs, such as erectile stimulants, appetite suppressants, and drugs to help people stop smoking5- functional foods are designed to meet consumers' needs and lifestyle wishes.6 7 Data on sales and market dynamics of functional foods are limited. An analysis of functional foods launched between January and April 2005 identified more than 200 new products.
Many functional foods are aimed at trying to improve gut health and heart health and are intended for people who have mild health problems or slight discomfort. The market for health drinks in the United Kingdom is fast growing, with a turnover of £316m (464; $632) in 2005.8 Although some functional foods (table) might have beneficial effects on risk factors for various chronic and life threatening conditions, there is no proof that attacking these risk factors is good for general health in the free living population. Their main appeal may be particularly to worried consumers.
Possible food and drug interactions
Functional foods may influence the effectiveness of drugs and patients' compliance. This can be illustrated by the example of phytosterol and stanol enriched products, which are intended for people with mildly raised cholesterol who do not take cholesterol lowering drugs.9 10 11 12 People in this group are often unaware of their cholesterol value. The enriched products may, therefore, be eaten only by those with substantially raised, and thus known, cholesterol values and associated higher cardiovascular morbidity, which inherently increases the potential for interactions with cardiovascular medication.
Phytosterols and stanols interact with statins to have an additive effect on reducing low density lipoprotein cholesterol values.10 13 The possible downside to this interaction is that serum phytosterol concentrations increase during long term statin treatment,11 and concern has been raised about the possible atherogenic effects of phytosterols.14 This is why Health Canada, the federal department responsible for helping Canadians maintain and improve their health, has not allowed these foods to be sold in Canada.15 16
* * * Limited postlaunch scientific data
Once functional foods come to market, limited data are available about their impact on the community. We have little understanding of the circumstances under which these foods are eaten, whether target groups are reached, and if targeted education programmes or health policies should be recommended. Very little is also known about exposure, long term or otherwise, and safety under free conditions of use,19 and whether and how functional foods interfere with drugs designed for the same target.20 21 These problems have not been addressed even in the best studied of these foods-phytosterol and stanol enriched foods. There is no evidence that functional foods cause harm, but the data are limited to five to six years of use and a restricted number of users.
* * * The article goes on to discuss the need for postlaunch monitoring of the health effects of these foods. One of the reasons for concern is that there is a genetic disease called sitosterolemia that results in early CVD, similar to familial hypercholesterolemia, except with high plasma plant sterol levels instead of high LDL.
More later.
Marilyn
wlkt - 19 May 2007 15:35 GMT i hava nothing to say but i don't know what to say sorry
William Wagner - 19 May 2007 16:29 GMT In article <87abw0khjt.fsf@wlktdeworld.i-did-not-set--mail-host-address--so-tickle- me>, wlkt <wlkt@wlktdeworld.i-did-not-set--mail-host-address--so-tickle-me> wrote:
> i hava nothing to say but i don't know what to say sorry I personally prefer dysfunctional food. Foods that have a connection to the place I live. "The book Omnivores Dilemma" addresses these issues eloquently .
The idea of functional smacks of marketing technique subject to change way too often for me. Keeping dinner etc. social is of more import.
Anyway found below at
http://ideas.repec.org/p/hhb/aarmap/0062.html
Bill
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Danish consumers' attitudes towards functional foods
Author Info Poulsen, Jacob (The MAPP Centre, Aarhus School of Business) Abstract
1. "Functional foods" is a relatively new term used to describe food products which have been enriched with natural substances/components with a specific physiological preventive and/or health-promoting effect. As yet, there are few actual functional foods in the Danish market, but in Japan and the USA, where these products are relatively common, sales are enjoying growth rates far above those for conventional products. 2. The aim of this study is to examine Danish consumers' attitudes to functional foods, including: whether enrichment with health-promoting substances results in a higher value perception among consumers; the relative importance consumers attach to enrichment compared with other product attributes; which beliefs consumers associate with enrichment; and, which beliefs influence and determine consumers' purchasing intentions and the relative importance of these beliefs. 3. The study consists of three analyses: focus-group interviews, the aim of which is to get an overview of the issue and generate input for the quantitative analyses. The quantitative analyses consist of a conjoint analysis and a survey based on the Theory of Reasoned Action. These analyses are based on concrete, non-existent examples of functional foods, a dairy product and a bread product, each of which has been enriched with three different substances: a) soluble food fibre, b) omega-3, and c) calcium and vitamin D. 4. The focus-group interviews show that the main beliefs which consumers associate with functional foods are the convenience of enrichment through daily diet, (un)naturalness, apprehension about changes in taste, higher price, uncertainty about belief in the effect of enrichment, dosage (when is there enough/ too much of the enrichment substance), own ignorance and uncertainty about manufacturers' knowledge of the health effects of eating enriched products. The respondents have very little knowledge of functional foods and were fairly sceptical. However, attitudes to concrete examples of functional foods were much more positive than attitudes to the concept of functional foods. 5. The conjoint analyses show that, in general, consumers preferred the non-enriched variety, though with the exception of bread enriched with fibre, since the benefit of this is greater than for the conventional product. About 75% of consumers attach relatively more importance to enrichment than the other product attributes. For about 30% of consumers in the case of the dairy product and 50% in the case of the bread product, enrichment in one of the three forms resulted in a higher value perception, while about 25% and 40% respectively attached a lot of importance to the products not being enriched. 6. The cluster analysis identified several segments with a preference for the various enriched products. Two relatively large segments (25% and 20% of respondents respectively) had a higher value perception for the enriched than for the conventional product, especially as regards the calcium and vitamin D-enriched dairy product and the fibre-enriched bread product, and these segments also attach relatively more importance to enrichment than the other product attributes. The analysis also identified a large segment with a preference for the calcium and vitamin D-enriched bread product, about 30% of respondents saying they preferred this product variety and 35% saying they attached relatively great importance to enrichment. Only very few respondents preferred enrichment with omega-3, which was also the case for enrichment with fibre in the dairy product. 7. In general, attitudes to enrichment are more positive as regards the bread product and product varieties enriched with substances already present in the conventional product. However, attitudes are generally more negative as regards enrichment with omega-3 than with the two other substances. On the whole, consumers' attitudes to functional foods depend on both the type of product enriched, the enrichment substance and the combination of these. 8. The questionnaire survey shows that consumers' purchasing intentions as regards the various enriched products are almost solely explained by their attitudes to purchasing the respective product varieties (attitude to behaviour, AB), and only to a very small extent by the subjective norm (SN). The beliefs which explain AB, and thus also purchasing intentions, are: perceived convenience of getting the enrichment substance through the daily diet (explains on average 42% of the explained variation in AB for the various product varieties), price (21%) perceived naturalness of the enriched products (18%), and the perceived positive health effect of eating the enriched rather than the conventional product (14%). 9. There are no systematic differences or similarities in the relative importance of the individual beliefs for AB as regards product, enrichment substance or the combination of these. There are, on the other hand, systematic absolute differences between the mean values for the product varieties. The means are thus generally higher (more positive attitude and higher purchasing intentions) for enriched varieties of the bread product and in those cases where products have been enriched with a substance that already occurs naturally in the conventional product. An analysis of variance shows that the perceived naturalness of the enriched product is the most explanatory belief for how positive respondents' initial attitudes are to the concrete product varieties. 10. As regards demographic differences, the study shows that the elderly and women are more positive about functional foods than the other respondents. No differences were found with regard to income or educational level. 11. The most important implications of the study are that the development of functional foods should take a starting point in concepts which consumers regard as relatively natural. In this connection, both the conventional product itself, the enrichment substance and the combination of these have a certain importance. Thus, consumers are most positive about functional foods which have been enriched with a substance already present in the conventional product. With regard to price, the analyses show that some segments are willing to pay more for functional foods if they think there is a health effect. The marketing of functional foods should emphasise the convenience of getting enrichment substances through the daily diet and naturalness, since these factors are the most important in determining consumers' intention to buy functional foods Download Info To download: If you experience problems downloading a file, check if you have the proper application to view it first. Information about this may be contained in the File-Format links below. In case of further problems read the IDEAS help file. Note that these files are not on the IDEAS site. Please be patient as the files may be large.
File URL: http://www.mapp.asb.dk/WPpdf/wp62.pdf File Format: application/pdf File Function: Download Restriction: no Publisher Info Paper provided by Aarhus School of Business, The MAPP Centre in its series MAPP Working Papers with number 62. Download reference. The following formats are available: HTML, plain text, BibTeX, RIS, ReDIF Length: 49 pages Date of creation: 01 Jan 1999 Date of revision: Handle: RePEc:hhb:aarmap:0062 Keywords: Consumer behaviour; Food; Funcional food; Denmark Contact details of provider: Postal: The Aarhus School of Business, The MAPP Centre, Fuglesangs Alle 4, DK-8210 Aarhus V, Denmark Phone: +45 89 48 66 88 Fax: + 45 86 15 01 88 Web page: http://www.asb.dk/centres/mapp.aspx More information through EDIRC
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MarilynMann - 27 May 2007 21:40 GMT J Am Coll Cardiol, 2005; 45:1794-1801, doi:10.1016/j.jacc.2005.02.063
Miettinen et al., Plant Sterols in Serum and in Atherosclerotic Plaques of Patients Undergoing Carotid Endarterectomy
OBJECTIVES: The purpose of this research was to determine whether serum plant sterol levels are associated with those in atheromatous plaque.
BACKGROUND: Cholesterol of low-density lipoprotein (LDL) particles contributes to atheromatous plaque formation; LDL also contains most serum non-cholesterol sterols, including plant sterols. The role of plant sterols in atheromatous plaque formation is open.
METHODS: Free, ester, and total cholesterol and the respective non- cholesterol sterols were measured by gas-liquid chromatography in serum and arterial tissue of 25 consecutive patients undergoing carotid endarterectomy. The population was ranked to triads according to tissue cholesterol concentration.
RESULTS: Cholesterol concentration increased markedly in tissues but not in serum with triads. The ester percentage was lower in the third than in the first triad (47% vs. 56%; p < 0.01) and lower than in serum triads (70%; p < 0.001). Ratios to cholesterol of non- cholesterol sterols decreased in increasing tissue triads, but were unchanged in serum. A major new observation was that the higher the ratio to cholesterol of the surrogate absorption sterols (cholestanol, campesterol, sitosterol, and avenasterol) in serum, the higher was their ratio also in the carotid artery wall (e.g., r = 0.683 for campesterol). Despite undetectable differences in serum and tissue cholesterol concentrations off and on statins, an additional important novel finding was that statin treatment was associated with increased ratios of the absorption sterols in serum and also in the arterial plaque.
CONCLUSIONS: The higher the absorption of cholesterol, the higher are the plant sterol contents in serum resulting also in their higher contents in atherosclerotic plaque. However, the role of dietary plant sterols in the development of atherosclerotic plaque is not known.
* * * I don't think this study proves anything but it seems somewhat concerning. * * * J Am Coll Cardiol, 2006; 47:1496-1497, doi:10.1016/j.jacc.2006.01.031 (Published online 14 March 2006).
CORRESPONDENCE: LETTER TO THE EDITOR
Serum Plant Sterols and Atherosclerosis: Is There a Place for Statin- Ezetimibe Combination? Régis P. Radermecker, MD* and André J. Scheen, MD, PhD
We read with interest the paper by Miettinen et al. (1) demonstrating that the higher the absorption of cholesterol, the higher the plant sterol contents are in serum resulting in their higher contents in atherosclerotic plaque. The prospective Cardiovascular Münster (PROCAM) study found that people in the upper quartile of sitosterol levels had a 1.8-fold increased risk of major coronary events compared with those in the lower three quartiles (2). Statin treatment decreases cholesterol synthesis but increases absorption of plant sterols (3). In the Scandinavian Simvastatin Survival Study (4S), no reduction was observed in recurrence of coronary heart disease with the use of simvastatin in patients with high baseline plant sterol contents and with marked increase of serum plant sterols during the five-year treatment period (4). Additional treatment with inhibition of sterol absorption (e.g., with plant stanol esters) was suggested for this particular group of patients (3,4). To this respect, we were surprised that Miettinen et al. (1) did not consider the potential of combining ezetimibe with statin. Indeed, in addition to inhibiting intestinal cholesterol absorption, a well-known effect, ezetimibe also reduces plasma concentrations of the non-cholesterol sterols sitosterol and campesterol, suggesting an effect on the absorption of these compounds as well (5). It has been demonstrated recently that the Niemann-Pick C1-like 1 (NPC1L1) transporter is most likely responsible for the transport of cholesterol and plant sterols from the brush border membrane into the intestinal mucosa (6). The intestinal absorption of plant sterols differs markedly from that of cholesterol and their biliary excretion as well. The presence of two specific ABCG5/ABCG8 transporters in the intestinal wall is responsible for rapid resecretion of plant sterols into the intestine lumen and thus rather low intestinal absorption of campesterol and sitosterol, and their presence in the liver explains why plant sterols are excreted much faster in the bile than cholesterol (7,8). Ezetimibe interferes with NPC1L1, reducing the intestinal uptake of cholesterol and plant sterols (6-8). Interestingly, the reduction of plant sterol serum levels with ezetimibe was significantly more pronounced than the reduction of serum cholesterol (7,8). Clinical data on ezetimibe could demonstrate that the concept of inhibiting intestinal absorption of neutral sterols is beneficial in both patients with hypercholesterolemia as well in patients with hypersitosterolemia, an inherited disease with identified mutations in ABCG5/ABCG8 transporters that leads to a high prevalence of cardiovascular disease (9). Recent observations, such as those by Miettinen et al. (1), that elevated serum plant sterols pose an increased cardiovascular risk suggest that increases of serum plant sterol levels should be avoided, especially in atherosclerosis-prone individuals (1). Therefore, subjects with high cholesterol absorption and low synthesis may need a therapy combining statin and ezetimibe to lower more effectively their serum cholesterol levels and prevent an increase in the levels of plant sterols (3). The question remains, however, as to whether lowering serum levels of plant sterols (especially in high-absorber patients on statin therapy) with a drug such as ezetimibe will decrease the incidence of coronary artery disease.
* * * I think that last sentence is key.
* * * J Am Coll Cardiol, 2006; 47:1497-1498, doi:10.1016/j.jacc.2006.01.030 (Published online 14 March 2006).
Reply Tatu A. Miettinen, MD, PhD*, Mikael Railo, MD, PhD, Mauri Lepäntalo, MD, PhD and Helena Gylling, MD, PhD
In the letter by Drs. Radermecker and Scheen, it was noted that we have not commented the potential of combining ezetimibe to statins (1). The additional low-density lipoprotein (LDL) lowering of combining cholesterol absorption inhibitors to statins is relatively small, usually approximately 15%, for instance, for ezetimibe or plant stanols. No clinical studies have been published defining their additional reduction of coronary events during these treatments, which seems to be true also for their monotherapy, even though they are suitable for treatment of modestly increased LDL cholesterol, and stanol ester management also provides the heart-healthy fatty acids. Relatively low LDL cholesterol lowering either in mono- or in combination with statin treatment certainly requires randomized large- enough study populations treated for relatively long periods of time to record changes in heart events. In addition to LDL cholesterol lowering, cholesterol absorption inhibitors lower also plant sterol levels off or on statin treatment. Thus, they also normalize statin- induced increase of plant sterols. The endarterectomized patients treated with statin in our study had increased serum plant sterol ratios to cholesterol, which appeared also to be reflected in atheromatous plaques of carotid arteries (1). This finding certainly rises a question as to whether the lowering of serum plant sterols with cholesterol absorption inhibitors, e.g., ezetimibe or plant stanols, also could reduce plant sterol contents in the plaques. However, it also raises the question of whether an increase of serum plant sterols, e.g., during the consumption of plant sterol-enriched functional foods, also could enhance their concentrations in atheromatous plaques. Several studies have shown that increased serum plant sterols, even their ratios to cholesterol, are associated with enhanced coronary artery disease in crossover or follow-up investigations (2). However, in the Scandinavian Simvastatin Survival Study, no association was found in the control group between the five- year coronary events and baseline plant sterol concentrations or ratios to cholesterol (2). In the respective simvastatin treatment group, coronary events were reduced significantly in the low absorber but unchanged in the high absorbers, suggesting that additional lowering of LDL cholesterol is needed in the latter type of patients, e.g., by combination with cholesterol malabsorption. Statin treatment seems to improve endothelial function of carotid arteries despite increasing serum plant sterols (3); however, vascular function was unaffected with phytosterol-enriched food when LDL cholesterol was lowered and serum plant sterols were increased (4,5). Drs. Radermecker and Scheen concluded that "elevated serum plant sterols pose an increased cardiovascular risk," but clinical heart event reduction with their pharmacological lowering is still open.
* * * There are obviously some unanswered questions here. I, for one, am not clear on why food manufacturers are allowed to promote plant sterols as "heart healthy" when that really is unclear. It is quite possible that the opposite is true.
Marilyn
Andrew B. Chung, MD/PhD - 28 May 2007 00:01 GMT It remains wiser to eat less down to the right amount rather than change ones diet in pursuit of "functional foods:"
http://HeartMDPhD.com/HolySpirit/overweight.asp
May GOD bless you in HIS mighty way making you hungrier than ever.
Prayerfully in Jesus' awesome love,
Andrew <>< -- Andrew B. Chung, MD/PhD http://EmoryCardiology.com
"Unlike the 2PD-OMER Approach, weight loss diets can't be combined with well-balanced diets." http://HeartMDPhD.com/Love/TheTruth
> Most of you are aware of certain "functional foods" that are marketed > as "heart healthy" and the like because they contain plant sterols or [quoted text clipped - 114 lines] > > Marilyn MarilynMann - 28 May 2007 21:31 GMT Journal of Lipid Research, Vol. 48, 139-144, January 2007
Pinedo et al., Plasma levels of plant sterols and the risk of coronary artery disease: the prospective EPIC-Norfolk Population Study
Some studies have suggested that a modest increase of plant sterol levels is a risk factor for coronary artery disease (CAD). We studied the relationship between plant sterol levels and CAD risk in a prospective nested case-control study consisting of 373 cases and 758 controls. Sitosterol and campesterol concentrations did not differ between cases and controls [sitosterol, 0.21 vs. 0.21 mg/dl (P = 0.1); campesterol, 0.31 vs. 0.32 mg/dl (P = 0.5)]. The sitosterol-to- cholesterol ratio was significantly lower in cases than in controls (1.19 vs. 1.29 µg/mg; P = 0.008), whereas the campesterol-to- cholesterol ratio did not differ significantly (1.78 vs. 1.88 µg/mg; P = 0.1). Plant sterol concentrations correlated positively with cholesterol levels and inversely with body mass index and triglyceride and lathosterol concentrations. Among individuals in the highest tertile of the sitosterol concentration, the unadjusted odds ratio (OR) for future CAD was 0.75 [95% confidence interval (CI) = 0.56- 1.01]. After adjustment for traditional risk factors, the OR was 0.79 (95% CI = 0.56-1.13). For the campesterol concentration, the unadjusted OR was 0.95 (95% CI = 0.71-1.29) and the adjusted OR was 0.97 (95% CI = 0.68-1.39). In this large prospective study, higher levels of plant sterols, at least in the physiological range, do not appear to be adversely related to CAD in apparently healthy individuals.
* * * Journal of Lipid Research, Vol. 47, 2762-2771, December 2006
Plant sterol or stanol esters retard lesion formation in LDL receptor- deficient mice independent of changes in serum plant sterols
Statins do not always decrease coronary heart disease mortality, which was speculated based on increased serum plant sterols observed during statin treatment. To evaluate plant sterol atherogenicity, we fed low density lipoprotein-receptor deficient (LDLr+/-) mice for 35 weeks with Western diets (control) alone or enriched with atorvastatin or atorvastatin plus plant sterols or stanols. Atorvastatin decreased serum cholesterol by 22% and lesion area by 57%. Adding plant sterols or stanols to atorvastatin decreased serum cholesterol by 39% and 41%. Cholesterol-standardized serum plant sterol concentrations increased by 4- to 11-fold during sterol plus atorvastatin treatment versus stanol plus atorvastatin treatment. However, lesion size decreased similarly in the sterol plus atorvastatin (-99% vs. control) and the stanol plus atorvastatin (-98%) groups, with comparable serum cholesterol levels, suggesting that increased plant sterol concentrations are not atherogenic. Our second study confirms this conclusion. Compared with lesions after a 33 week atherogenic period, lesion size further increased in controls (+97%) during 12 more weeks on the diet, whereas 12 weeks with the addition of plant sterols or stanols decreased lesion size (66% and 64%). These findings indicate that in LDLr+/- mice 1) increased cholesterol-standardized serum plant sterol concentrations are not atherogenic, 2) adding plant sterols/ stanols to atorvastatin further inhibits lesion formation, and 3) plant sterols/stanols inhibit the progression or even induce the regression of existing lesions.
* * * Marilyn
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