Dietary development

Technological, environmental and dietary developments do have a profound impact on per capita consumption in many countries. An increased diversion of oils and fats for oleochemicals and feed and the tendency of nutritionists to urge people to consume less fat will of course have a negative influence on per capita consumption globally. Even though there has been some influence on per capita consumption for food in developed countries, where it is already too high, this has been balanced by a sharp increase in per capita consumption for non-food uses. Thus per capita consumption will continue to rise for 10-15 years, although probably at a lower rate than in the past 15 years. 

Most bulk food ingredients, eg, flour, fats and oils, and nutritive sweeteners (qv) such as sugar (qv), are excluded from the food additive category. In a few cases, substances that are used in relatively large quantities, eg, dietary fiber (qv) and bulking agents, are included herein because these have been the focus of market and technology developments. 

Fat Replacers. Eat has a ubiquitous presence in food and provides unique flavor, mouthfeel, and functional effects. At 9 kcal/g (38 kj/g), fat can be a principal source of dietary calories, and excessive consumption has been correlated with the incidence of chronic disease and morbidity. Health officials have strongly urged consumers to reduce fat intake to no more than 30% of daily calories. Therefore, a demand for low fat versions of high fat foods has developed. Eat replacers (qv) are the ingredients that make these foods possible. 

Salt Substitutes. As a result of concern about the relationship between dietary sodium and hypertension, some salt producers and food companies have developed salt substitutes or low sodium products. Mixtures of sodium chloride and potassium chloride, herbs and spices, as well as modified salt crystals of lower density are marketed in response to a limited consumer demand for reduced-sodium products. This amounts to about 2% of user salt purchases. 

The Sugars Task Force s Select Committee on Nutrition and Human Needs recommended a daily consumption of sugars at 10% of total calories, which approximates current (11%) daily intake levels in the United States. At this level, sucrose does contribute to the development of dental caries however, no firm evidence exists that it causes dietary imbalances or deficiencies of vitamins (qv), minerals, or trace nutrients (62). 

Clinical manifestation of vitamin B 2 deficiency is usually a result of absence of the gastric absorptive (intrinsic) factor. Dietary deficiency of vitamin B 2 is uncommon and may take 20 to 30 years to develop, even in healthy adults who foUow a strict vegetarian regimen. An effective enterohepatic recycling of the vitamin plus small amounts from bacterial sources and other contaminants greatly minimizes the risk of a complete dietary deficiency. Individuals who have a defect in vitamin B 2 absorption, however, may develop a deficiency within three to seven years. 

Smaller pool sizes with normal semm B 2 levels may be maintained with dietary intakes below 1 pg. However, more substantial pool sizes are considered advantageous as protection against the development of pernicious anemia, which may occur in advanced age achlorhydria becomes more common after age 60, resulting in compromised absorption of vitamin 2-... 

Dairy products (see Milk and milkproducts) have been staple items of the diet for many centuries, and have long been the target for imitation. The development of nutritional guidelines emphasizing the need to reduce total dietary fat, dietary cholesterol [57-88-5] C2yH4 0, and saturated fatty acids (see Fats and fatty oils Fat substitutes), has increased the interest in imitation dairy foods. However, with the exception of butter and cream the market penetration of dairy substitutes has been limited. 

I. Eurda and C. J. Brine, eds., Neiv Developments in Dietary Fiber, Plenum Press, New York, 1990. 

Breast Cancer. Many studies have observed low incidences of hormone-dependent cancers, particularly breast cancer, in Asian countries compared with Western countries and it is becoming increasingly accepted that dietary factors play an important role. Although breast cancer can occur in either males or females, only about 1 % of all cases occur in men, and male breast cancer is a rare disease in all parts of the world." Although there appear to be some similar risk factors for breast cancer in males and females, there is no indication in the literature that diet is either a risk or a protective factor for male breast cancer. The development of breast cancer is known to be highly dependent on the hormones associated with female reproductive functions, while established genetic factors have been... 

When the Myco-protein project was planned in the 1960s it was assumed the product would form a valuable protein source, needed to meet expected protein shortages. By the early 1980s, when the project had reached production, the protein shortage had not developed (at least in Europe). However, dietary habits had changed, and there was a move away from meat consumption to other healthier foods. There was also a move towards convenience foods such as deep-frozen prepared meals. It was to these markets that Myco-protein was directed. 

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