Day 2 :
Marianne O’Shea is the Vice President of Global Nutrition Sciences for PepsiCo, leading a dynamic nutrition team to develop and drive a nutrition strategy that fuels PepsiCo’s innovation and portfolio transformation through nutrition science. She and her team collaborate with internal Research & Development cross functional teams and business units worldwide to implement nutrition and health science programs that capitalize on our strengths and address gaps in PepsiCo’s diverse product portfolio of foods and beverages. She joined PepsiCo in 2010, prior to that she held various R&D roles within several sectors of the industry including nutritional ingredient suppliers to both food and supplement industry and originally started her career in CPG with Unilever in the Netherlands. She holds a degree in Biochemistry and a PhD in Biochemistry and Nutrition from University College Dublin and Dublin City University, respectfully.
Statement of the Problem: Consumers are looking for products with healthier nutrition profiles. To meet this need PepsiCo has developed internal nutrition profiling schemes to meet dietary intake guidelines aiming to reduce added sugars, saturated fats, and sodium in the diet and offer more positive nutrition.
Methodology & Theoretical Orientation: PepsiCo Nutrition Criteria (PNC) is PepsiCo’s nutrition profiling system used to guide new product development and reformulation of existing products. While the criteria are used internally, they are based on food and nutrient recommendations from the leading external global nutrition and public health authorities including World Health Organization (WHO), Food & Agricultural Organization (FAO), US National Academy of Sciences (NAS), European Food Safety Authority (EFSA), USDA Evidence Analysis Library (EAL), and Euro diet; along with certain country-specific dietary guidelines. Based on published external recommendations, global consumption patterns, the role of given products within the diet, and the specific cohort a product is intended for, rigorous criteria were developed for product categories representing PepsiCo’s entire portfolio.
Findings: The PNC define maximum thresholds for nutrients to limit (sodium, saturated fat, trans fats, and added sugars); minimum levels for nutrients to encourage, nutrients that are defined as being at risk of suboptimal intake with regional population groups; and minimum levels for food groups to encourage (fruits, vegetables, whole grains, low-fat dairy, nuts, seeds, legumes and pulses). Several steps were identified to ensure a stealth approach to product reformulation. Case studies regarding product development and consumer acceptance challenges will be presented.
Conclusions & Significance: PepsiCo’s Performance with Purpose agenda commits us to developing a healthier portfolio through both reformulation and new product innovation. At PepsiCo these goals are guided by the robust PepsiCo Nutrition Criteria. The PNC are permitting implementation of our commitment to overall development of healthier products.
Kerry Group, Ireland
Time : 10:15-11:00
Aisling Aherne graduated with both a BSc in Nutrition and PhD in Nutritional Biochemistry from University College Cork (UCC). Her career has involved working in nutrition research, science communication, and clinical nutrition support. In April 2016, Aisling joined Kerry Group as Nutrition Science Manager for Europe & Russia. Her role involves working collaboratively with Kerry RD&A, Marketing, Regulatory, and Commercial teams on projects and opportunities. Aisling is also involved in nutrition research projects internally and also externally with various third level research institutes. In February 2018, Aisling presented on a Kerry Health and Nutrition Institute webinar entitled ”Sugar Reduction: formulating for Success
Several studies have associated excessive sugar consumption with weight gain and obesity. Across Europe, daily consumption of total sugars ranges between 15% and 21% of total energy intake among adults, and from 16% to 26% in children. Added sugar intakes range from 7% to 11% in adults and 11% to 17% among children. The major dietary sources of these added sugars are sugar-sweetened beverages (SSBs) and sweet products. Hence, many countries and/or states implemented or are in the process of introducing taxes on SSBs. The logic of a sugar tax is that product prices would increase which, in turn, would deter purchases and hence lower consumption. This reduced intake of calories is believed to positively impact on the incidence of obesity. However, assessing the impact of food taxes on public health is very complex. The economic rationale of sugar taxes is that illnesses associated with obesity add unnecessary costs to a government’s budget for national health systems. But, do the sugar taxes work? Sugar taxes have altered patterns in both the food industry as well as consumer behaviours – not always in a positive direction. Consumers have resisted price increases, crossed borders for purchases, and/or consumed non-taxed high sugar-containing products. On the other hand, there are a limited number of papers documenting decreased purchases of SSBs after a tax was imposed. However, this reduction in sales is not being reflected in the rising obesity epidemic. There is very little evidence, if any, that SSB taxes have a positive impact on weight management in overweight and obese individuals. Public health policies, consumer education, reformulation and portion size adjustments are all key actions to promote healthier eating patterns.
Universidad Autónoma de Madrid, Spain
Keynote: Structured Lipids vs. natural TAG enriched in omega-3. Outcome of lipids with different PUFA: ALA, Stearidonic, EPA and DHA
Time : 11:20-12:05
Dr. Francisco Javier SEÑORANS has developed his research and teaching career in Food Science and Nutrition in different Spanish and international Institutions during the last 25 years at Madrid University (CSIC and UAM) and at Uppsala University (Sweden) as Researcher and Lecturer for two years. He is Chemical Sciences PhD and since 2002, he is Profesor Titular (Associate Professor) at Universidad. Autonoma de Madrid (Spain), where he has been responsible of numerous research projects and contracts with industry. Prof. Señorans was in charge of the management as a Co-director and creation of the Joint Institute in Food Science Research (CIAL). He is co-author of more than 110 publications of international impact (SCI) with h index of 33 (Web of Science) and of several international patents transferred to industry. In 2001 he received the Prize "Archer Daniels" granted by the AOCS. At present he directs a research team with a sound record of research contract with food and pharma industry, in projects related with healthy lipids, including omega-3 fractionation and enrichment of fish and marine oils, microalgae components extraction with compressed fluids and supercritical technology, and enzymatic technologies for structured lipids, hipocaloric oils, and polar lipids.
Omega-3 fatty acids have different nutritional effects and health benefits depending on their length, being very different for α-linolenic acid (ALA) and stearidonic acid (18:4) than for EPA and DHA, but at the same time, present different properties if the fatty acid is in form of natural triacylglycerol or in form of ethyl ester or structured lipid.
Polyunsaturated fatty acids (PUFA) Omega-3 are well known for reducing the risk of cardiovascular diseases and prevention of nervous system and inflammatory diseases. Health authorities along the world have promoted the intake of foods that contain higher amounts of omega-3 fatty long chain acids. For instance, ALA has been recognized by European authorities (EFSA) to reduce blood cholesterol concentration, while EPA and DHA play a vital role in health and correct nutrition, especially during fetal and infant growth. Subsequently, in recent years, there has been a growing interest in alternative sources of omega-3 oils rich in ALA, like new oilseeds (chia (Salvia hispanica L.), camelina (Camelina sativa L.), etc.) and also in microalgae lipids with EPA and DHA, like Nannochloropsis, Isochrysis and others. Modern extraction and fractionation techniques such as pressurized liquids extraction (PLE) with green solvents were used to produce healthy lipids concentrated in omega-3 in natural triglyceride form and characterized.
Furthermore, natural lipids were enzymatically modified to fatty acid ethyl esters (FAEE) and to structured triacylglycerols (sTAG) combining EPA and ALA, with improved content of omega-3 to compare their health and nutritional properties and comprise desired lipid characteristics to improve the nutritional profile of final food products.
Mukogawa Women’s University, Japan
Teruyoshi Amagai is an MD, PhD from the Medical School, University of Tsukuba, Japan, in 1982 and has trained and worked at the Department of Paediatric Surgery in Japan and Birmingham Children’s Hospital, Birmingham, UK. Thereafter, he moved from being a Clinical Practitioner to Educator and then to a Dietitian; now he is a Professor at the Department of Clinical Nutrition of the Mukogawa Women’s University in Japan.
Aim: To examine the hypothesis that a novel linguistics for clinical nutrition could be feasible and applicable to clinical practice.
Methods: It would be examined whether nutrition care process (NCP) as a novel linguistics (language 1), developed by the association of dietetics and nutrition in 2003, US, is able to be applied in clinical practice in nutrition compared with non-NCP language (language 2) broadly available in clinical nutrition settings or not. Method 1: compare language 1 and 2 in their structures to be available to clinical settings, including hospitals and nursing homes. Method 2: compare outcomes in clinical cases, including human, time and financial resources using two languages, respectively.
Prospective Results: Result 1: compared to language 2, language 1 (NCP) might be well acceptable and feasible in clinical settings. Result 2: we compared two languages in clinical cases, although language 1 might be time-consuming before stake holders become used to, it might save human and financial resources.
Future Works: NCP might be spread to extended areas in clinical nutrition using participatory education styles, evidenced its effectiveness by National Training Laboratories
- Animal and Dairy Nutrition | Malnutrition or Nutrition Deficiency | Nutraceuticals and Medicinal Food | Vitaminology and Lipidology | Nutrition related Chronic Diseases | Nutrition and Psychology
Mukogawa Women's University
Mari Hasegawa has completed her Graduation from Mukogawa Women's University and now working in the same university.
Background: It was suggested that the average fluid balance during the 7 days after oesophageal cancer surgery may be a predictor of outcomes. Although we did not mention the relevance of nutritional intake and outcome after surgery, many reports state that perioperative nutrition influence outcomes. It has been known that oesophageal cancer resection is a highly invasive surgical procedure and causes prognostic malnutrition. However, the specific nutrition management method, after surgery, is not indicated in the guidelines.
Aim: In this study, we hope to clarify the relationship between nutritional intake and clinical outcome of cases entering ICU post oesophageal cancer resection operation.
Methodology: We conducted a quantitative retrospective chart review and analysis of patients hospitalized for the purpose of therapy oesophageal cancer in a single facility between 1st January and 31st December 2014. The patients who had day spent less than 2 days in the ICU, did not radical surgery and missing data were excluded. We calculated the daily average energy, protein, lipid, intake and Carbohydrate/Protein ratios during their stay in the ICU. We divided the subjects into two groups: high intake and low intake. We used a median score as the cutoff point. We conducted four investigations for each nutritional element:
(1) daily average energy intake >= vs. < 14.30 kcal/kg/day,
(2) daily average protein intake >= vs. < 0.48 g/kg/day,
(3) daily average lipid intake >= vs. < 0.07 g/kg/day,
(4) Carbohydrate/Protein ratios >= vs. < 6.01.
(1), (3) There was no significant difference in the length of stay in the ICU (days).
(2) The group with a daily average of protein intake of < 0.48 g/kg/day showed significantly shorter length of stay in the ICU (days) than that in another group (4 (3, 5) vs. 5 (4, 6), p=0.009).
(4) The group with Carbohydrate/Protein ratios of >= 6.01 showed significantly shorter length of stay in the ICU (days) than that in another group (4 (3, 5) vs. 5 (4, 6), p=0.037).
Conclusion: The daily average energy and lipid intake may not be suitable variables as predictors of outcome for post oesophageal cancer resection. It can be suggested that lower protein intake and higher Carbohydrate/Protein ratio seem to be associated with better prognosis in post-operative patients with oesophageal cancer.
Gulcan Arusoglu is completed her graduation from top University in Turkey and she is working now at Kirklareli University, Turkey.
Background/Aims: The prevalence of polycystic ovary syndrome (PCOS) is increasing markedly. Inspite that, combined data on dietary intake, satiety, active energy expenditure and body composition are seen limited in PCOS. The aim of this study is to evaluate the relationship between satiety, food intake, active energy expenditure, segmental body composition and weight status in new diagnosed young women with PCOS.
Subjects and Methods: Thirty three (n=33) new diagnosed consecutive women with PCOS, hirsutism and hyperandrogenism, and 31 age and BMI-matched healthy control women were recruited for the study. PCOS is defined according to Rotterdam criteria. Physical activity is assesed by metabolik holter equipment for consecutive three days and anthropometric measurements were taken. Subjective satiety is assessed by satiety index scale (SI). Food intake is recorded with 24-h food record for 3 consecutive days by using a photographic atlas of food portion sizes. Total daily energy, macro and micro nutrient intakes were calculated by food composition database (BEBIS). Assessment of human body composition is used for determining the nutritional status of the population. Body composition analysis of quantity and distribution of body fat and fat free mass parametres were assessed by bioelectrical impedance analyses (BIA). Results were compared with recommended daily allowances (RDAs) according to age and gender.
Results: Mean BMI was 22.63 ± 3.64, 21.54 ± 2.77 kg/m2 in PCOS and control groups respectively. Mean age was 22.03 ± 4.21/21.71 ± 2.67 year respectively. Nutritional habits were similar in both groups. No significant differences were found in total energy intake, percentage of carbohydrates, fats and other micronutrients (p > 0.05). Energy percentage of proteins (% 14.38 ± 2.69, p= 0.008) were statistically different in control subjects than in the PCOS group. The measurements of physical activity duration (1.39 ± .86/2.17 ± .98 hours, p = 0.002), active energy expenditure (372.35 ± 198.32/494.10 ± 186.50 kcal, p = 0.018), steps counting (9370 ± 3587/11730 ± 3564 kcal, p= 0.013), right leg fat mass (p= 0.035), right arm fat mass (p= 0.040) and right arm fat free mass (p= 0.035) were statistically different between PCOS and control groups respectively.
Conclusion: New diagnosed women with PCOS at baseline had similar satiety sensations, distribution and quantity of body fat parametres, muscle mass and nutritional status when compared to healthy women. Control subjects were found more active in expending energy. There were no differences in respects to their dietary habits.
2Mukogawa Women’s University, Japan
Akiko Takezawa has expertise in Nutrition. She is doing Nutrition Management and Nutritional Guidance at Rehabilitation Hospital based on Japanese Nutritionist's license. On the other hand, she is conducting research on clinical nutrition in educational institution (graduate school). She is studying the effects of diet and nutrition rehabilitation on the clinical course and outcomes in patients with elderly.
Aim: To examine an association between functional improvement and nutritional factors in patients with cerebral hemorrhage.
Methods: All consecutive patients with cerebral hemorrhage in thalamic and/or putamen admitted to the recovery ward in a single institute between Apr. 2015 and Mar. 2017 were enrolled. The following data were collected in all subjects: [Demographics] sex, age, height, BMI, site of cerebral hemorrhage, hemorrhage volume (ml), Charlson Comorbidity Index (CCI), Grip strength (kg), Functional Independence Measure (FIM), [Nutritional parameters] daily energy/protein intake on the day after admission (day 1) and one day before discharge (day 2) (kcal or gram/kg of actual weight/day, respectively), oral/total energy ratio (%) on day 1, [Functional parameters] FIM, Functional Oral Intake Scale (FIOS) on day 1 and 2, rehabilitation hours (expressed in unit), [Others] serum albumin [Outcome parameter] primary: FIM gain during 30, 60,and 90 days, FIM efficacy (FIM gain/LOS), the length of stay in the institute (days). After all subjects were divided into two groups according to FIM interest (cutoff value set at 23), all data of patents with FIM int≥23 (I group) and <23 (N group) were compared.
Results: Subjects’ number was 41. (1) Data at admission, an oral intake (%) in I group was significantly higher (81 vs. 50%, p<.05), (3) Data at discharge, FIOS in I group was also significantly higher (6±2 vs. 4±3, p<.05), (3) By simple linear regression analysis, FIM gain was associated with age, LOS, FOIS and Alb at discharge (p<.05), (4) By multiple regression analysis, FOIS at discharge were associated with FIM gain (p<.001).
Conclusion: This study showed that functional improvements in patients with cerebral hemorrhage, expressed in FIM score, was strongly associated with swallowing function evaluated by FIOS at discharge.
Kazumi Matsumoto has expertise in Nutrition. She is doing Nutrition Management and Nutritional Guidance at Acute Care Hospital based on Japanese Nutritionist's license. On the other hand, she is conducting research on clinical nutrition in educational institution (graduate school). She is studying the effects of nutrition therapy on the clinical course and outcomes in patients with elderly.
Aim: To examine our hypothesis that energy intake achievements to goal during the first 2, 3 and 7 days after admission to general ward by 20%, 30%, and 66% of the goal set at 25 kcal/ kg of actual body weight, respectively, are associated with good outcome.
Methods: This study was the retrospective chart review and approved by the Ethic Committee of the institute. All consecutive patients admitted to the general medical and surgical words, between Oct. 2016 and Sep. 2017, and fed by enteral nutritional method. Collected data of all subjects were the follows: (1) demographics- sex, age, primary diagnosis, height, weight, body mass index (BMI), Charlson Comorbidity Index (CCI), (2) nutritional parameters- daily energy and protein intake (kcal, grams/kg of actual body weight), achievement of energy and protein intake to goal ratio (%) calculated daily until the first 7 days after admission to the words, here goal of energy /protein were set at 25 kcal / 0.8 gram / kg, (3) laboratory data- hemoglobin (Hb), total lymphocyte count (TLC), serum total bilirubin (Bil), serum creatinine (Cre), C-reactive protein (CRP), all drawn in the study period was collected to analyze, (4)outcome parameters- the length of stay in hospital (LOS) as the primary outcome, rate of weight change between admission(Wt ad) and discharge (Wt dis) (defined as “(Wt dis – Wt ad) / Wt ad”, %), living status, highest CRP.
Strengths of this Study: To our knowledge, this is the first to study an impact of an earlier energy / protein intake after admission to general wards. The results might change a clinical practice to achievement of energy intake to 20%, 30% of goal during the first 2, 3 days after admission to shorten LOS and/or prevent the adverse events, such as nosocomial infection with higher CRP.