GELATO FREE-FOR-ALL OR DIETARY RESTRAINT? Would following a Mediterranean Diet influence consumers’ food choices differently than following Canada’s Food Guide?
PRESENTER • Cynthia Strawson-Fawcett, MSc Candidate, Strategic Communications Manager – U of A Health Sciences Council
Department of Agricultural, Food and Nutritional Science – University of Alberta
OVERVIEW • Dietary recommendations of Canada’s Food Guide and the Mediterranean Diet Food Pyramid. • Implications of each food guide for consumer food choices. • Discussion of Canadian alternatives to Mediterranean foods. • Summary of current University of Alberta research. Department of Agricultural, Food and Nutritional Science – University of Alberta
CANADA’S FOOD GUIDE •Amount and type of food •Recommendations for oils and fats •Recommendations for four food groups: •vegetables and fruit •grain products •milk and alternatives •meat and alternatives •Limit foods high in sugar, fat, and salt
Department of Agricultural, Food and Nutritional Science – University of Alberta
WHAT TYPE OF FOOD SHOULD PEOPLE CHOOSE? • Eat at least 1 dark green and 1 orange vegetable each day – Eg: broccoli, romaine lettuce, spinach – Eg: carrots, sweet potatoes, orange peppers
Department of Agricultural, Food and Nutritional Science – University of Alberta
WHAT TYPE OF FOOD SHOULD PEOPLE CHOOSE? • Make at least half of your grain products whole grain each day – Barley, brown rice, oats, quinoa, wild rice – Whole grain breads, oatmeal, whole wheat pasta
Department of Agricultural, Food and Nutritional Science – University of Alberta
WHAT TYPE OF FOOD SHOULD PEOPLE CHOOSE?
• Drink 2 cups (500 mL) skim, 1% or 2% milk each day – Drink fortified soy beverages if you do not drink milk
Department of Agricultural, Food and Nutritional Science – University of Alberta
WHAT TYPE OF FOOD SHOULD PEOPLE CHOOSE? • Have meat alternatives such as beans, lentils and tofu often • Eat at least 2 servings of fish each week – Choose fish such as char, herring, mackerel, salmon, sardines and trout.
Department of Agricultural, Food and Nutritional Science – University of Alberta
WHAT TYPE OF FOOD SHOULD PEOPLE CHOOSE? • Include a small amount (30 - 45mL) of unsaturated fat each day – Canola, soybean and olive oil
Department of Agricultural, Food and Nutritional Science – University of Alberta
MEDITERRANEAN DIET FOOD PYRAMID
Wine with meals
Department of Agricultural, Food and Nutritional Science – University of Alberta
WHY CONCERN OURSELVES WITH THE MDP? • The Mediterranean Diet has been promoted for its palatability and its health benefits. • Recent dietary shifts and demand for higher quality items favor the Mediterranean Diet. • Higher incomes, education and the ageing population have shifted dietary patterns to include more fruits, vegetables and fish. • Major increase in Canadian imports of Fruits & Vegetables (17%) and Nuts (85%) between `95 and ’99 Source: Regmi et al, 2004. Globalisation and income growth promote the Mediterranean Diet. Public Health Nutrition; 7(7), 977-983 Department of Agricultural, Food and Nutritional Science – University of Alberta
THE MEDITERRANEAN DIET IS HOT! • Science: “A Mediterranean diet could prevent heart disease.” • Workshops: “Eating Mediterranean in New England” In this workshop, Bill Bradley, Registered Dietitian, will discuss how to eat the "healthiest diet in the world" utilizing local New England resources. • Marketing:
Department of Agricultural, Food and Nutritional Science – University of Alberta
HOW DO THE TWO FOOD GUIDES COMPARE?
SIMILARITIES BETWEEN CFG AND MDP • They both promote a diet rich in grains, fruits and vegetables. • Both promote beans, lentils and tofu • The guides are similar if Canadians were to choose vegetarian options from the meat and alternatives category of CFG
Department of Agricultural, Food and Nutritional Science – University of Alberta
DIFFERENCES BETWEEN THE MDP & CFG FAT MDP •Use olive oil daily and as the principle fat
CFG •30 to 45 mL (2 to 3 Tbsp) of unsaturated fat each day. •Use vegetable oils such as canola, olive and soybean •Choose soft margarines that are low in saturated and trans fats
DIFFERENCES BETWEEN THE MDP & CFG DAIRY MDP •Low to moderate amounts of cheese and yogurt daily •Low-fat and non-fat versions may be preferable
CFG •2-3 servings daily of milk and alternatives •Drink 500 mL milk (skim, 1% or 2%) or fortified soy beverages every day
Water buffalo mozzarella Department of Agricultural, Food and Nutritional Science – University of Alberta
DIFFERENCES BETWEEN THE MDP & CFG MEAT AND ALTERNATIVES MDP
CFG
•Limit red meat (maximum 340 to 450 grams/month) •Fish and poultry consumed a few times a week (fish favoured over poultry) •Emphasizes beans, legumes and nuts for daily consumption
•2 (women) or 3 (men) servings of meat and alternatives daily (up to 4 kg of red meat per month) •Eat at least 2 servings of fish each week
Department of Agricultural, Food and Nutritional Science – University of Alberta
DIFFERENCES BETWEEN THE MDP & CFG ALCOHOL MDP •Daily consumption of wine in moderation with meals •1 glass per day for women, 1-2 glasses per day for men •Wine should be considered optional
CFG •Limit – high in calories
Department of Agricultural, Food and Nutritional Science – University of Alberta
CFG VS MDP • The potentially different choices that consumers could make if they were to follow one guide over the other, might significantly influence demand for and consumption of local Canadian agricultural products.
Department of Agricultural, Food and Nutritional Science – University of Alberta
POTENTIAL CHANGES IN FOOD CHOICES • • • • • • •
Increased fish and poultry consumption Increased consumption of legumes, seeds and nuts Increased cheese and yogurt consumption Increased wine consumption Increased use of olive oil Decreased red meat consumption Decreased milk consumption
Department of Agricultural, Food and Nutritional Science – University of Alberta
CANADIAN ALTERNATIVES TO MEDITERRANEAN FOODS
CANADIAN SUBSTITUTES FOR OLIVE OIL • Canola oil vs. O.O. • Rich source of MUFA (61% vs. 75%) • Low in saturated fat (7% vs. 15% ) • Rich in n-3 (11% vs. 1%)
• Soybean oil vs. O.O. • Rich in n-3 (8% vs. 1%) • Source of phytosterols which may lower LDL cholesterol.
Department of Agricultural, Food and Nutritional Science – University of Alberta
CANADIAN SUBSTITUTES FOR FISH • Canadian foods could be recommended to provide the same heart protective and anti-inflammatory properties as the omega-3 fatty acids found in fish: – canola or soybean oil – ground flaxseed products – omega-3 enriched eggs
Canadian Designer Eggs Dr. Jeong Sim Department of Agricultural, Food and Nutritional Science – University of Alberta
CANADIAN SEED AND NUT SOURCES • Sunflower is the only oilseed native to the northern Great Plains • Hazelnut and walnut production in BC • Pecan, hazelnut, chestnut, almond and walnut production in Ontario
Source: Agriculture and Agri-Food Canada http://www4.agr.gc.ca/ Statistics Canada http://www.statcan.ca/english/freepub/95-629-XIE/1/1.1.htm#35 Department of Agricultural, Food and Nutritional Science – University of Alberta
CANADIAN LEGUME SOURCES • Canada produces – – – –
Lentils Chickpeas Peas White and coloured beans
http://www.pulsecanada.com/statistics
CANADIAN WINE & ALTERNATIVES •
•
Berries – Saskatoon Berries – Blueberries – Raspberries – Cranberries – Chokecherries – Strawberries Grapes and wines
ALCOHOL & ALTERNATIVES • One of the health promoting components of wine is its antioxidants. • Non-alcoholic Canadian antioxidant alternatives: saskatoons, cranberries, blueberries, raspberries, strawberries and many other types of locally grown fruits and vegetables
LOCALLY GROWN & SEASONALLY AVAILABLE • Seasonal fruit and vegetable is limited in many parts of Canada • The consumption of locally grown products could be emphasized
Department of Agricultural, Food and Nutritional Science – University of Alberta
UNIVERSITY OF ALBERTA RESEARCH • Department of Agricultural, Food and Nutritional Science – If and how consumers modify their food choices when educated about each food guide. – Are there differences in the choices that are made? – What foods are selected?
• Results will inform about Albertans’ food choices and may show areas of market opportunity
Department of Agricultural, Food and Nutritional Science – University of Alberta
2007 U OF A MEDITERRANEAN DIET STUDENTS
Ravello, Italy June 2007 Department of Agricultural, Food and Nutritional Science – University of Alberta
PRELIMINARY RESULTS – MAY/JUNE ‘07 • Canadian diets in the Mediterranean – Calories increased ~12% – Increased calories from fat – 132% more MUFA • Olive oil
– 66.6% more calcium • Mineralized water • Dairy products – Gelato – cheese
– 425% more alcohol Department of Agricultural, Food and Nutritional Science – University of Alberta
MEAN INTAKE OF ENERGY, ALCOHOL AND SELECTED NUTRIENTS AT WEEKS 0 AND 6 n=17 West. Canada Week 0 2088 (632)
Southern Italy Week 6 2331 (906)
Average change +243 (497)
Percentage change +11.6%
Paired t-test 0.418
77.4 (25.4)
87.3 (32.2)
+10 (19)
+12.7%
0.361
318.1 (108.5)
297.9 (102.3)
-20.2 (72.5)
-6.3%
0.596
Fiber (g)
22.2 (8.9)
23.3 (12.3)
+1.1 (8.4)
+4.8%
0.744
Sugar (g)
109.32 (55.1)
85.80 (44.7)
-23.53 (34.6)
-21.5%
0.199
Total Fat (g)
59.22 (27.2)
81.29 (42.2)
+22.06 (23.2)
+37.2%
0.109
Sat Fats
19.74 (12.1)
26.73 (14.0)
+6.99 (8.9)
+35.4%
0.153
MUFA**
12.60 (9.8)
29.16 (21.0)
+16.56 (11.8)
+131.4%
0.008
PUFA
7.78 (7.1)
12.64 (10.4)
+4.87 (7.2)
+62.6%
0.071
Vitamin A (RAE)
196 (279)
279 (227)
+84 (195)
-42.8%
0.307
Vitamin C (mg)
139.5 (79.9)
172.0 (83.0)
+32.5 (66.4)
+23.3%
0.175
Calcium (mg)**
984.8 (491.9)
1641 (642.9)
+656.3 (406.5)
+66.6%
0.004
Iron (mg)
18.2 (10.6)
15.4 (8.0)
-2.8 (7.4)
-15.4%
0.33
Zinc (mg)
9.4 (5.3)
8.0 (4.2)
-1.4 (3.6)
-15.1%
0.37
Kcals Protein (g) Carbohydrates (g)
Alcohol (g)*
4 (10) (26) +13 (17) 0.02 Department of Agricultural, Food17and Nutritional Science – +425% University of Alberta Values are means (standard deviation), n=17. Asterisks (*) indicate significant difference from week 0: * P<0.05, **P<0.01.
INTERESTING AND SIGNIFICANT CHANGES
Department of Agricultural, Food and Nutritional Science – University of Alberta
ACKNOWLEDGEMENTS • • • • •
Dr. Noreen Willows, PhD – graduate supervisor Dr. Rhonda Bell, PhD Dr. Anna Farmer, R.D., PhD Shauna Downs, MSc Dana Wilkinson, R.D., MSc
Department of Agricultural, Food and Nutritional Science – University of Alberta
QUESTIONS?