Unexplored Opportunities of Utilizing Food Waste in Food Product Development for Cardiovascular Health.

IF 4.6 3区 医学 Q1 NUTRITION & DIETETICS Current Nutrition Reports Pub Date : 2024-12-01 Epub Date: 2024-09-14 DOI:10.1007/s13668-024-00571-7
Siraphat Taesuwan, Wachira Jirarattanarangsri, Sutee Wangtueai, Malik A Hussain, Senaka Ranadheera, Said Ajlouni, Idris Kaida Zubairu, Nenad Naumovski, Yuthana Phimolsiripol
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Abstract

Purpose of review: Global food production leads to substantial amounts of agricultural and food waste that contribute to climate change and hinder international efforts to end food insecurity and poverty. Food waste is a rich source of vitamins, minerals, fibers, phenolic compounds, lipids, and bioactive peptides. These compounds can be used to create food products that help reduce heart disease risk and promote sustainability. This review examines the potential cardiovascular benefits of nutrients found in different food waste categories (such as fruits and vegetables, cereal, dairy, meat and poultry, and seafood), focusing on animal and clinical evidence, and giving examples of functional food products in each category.

Recent findings: Current evidence suggests that consuming fruit and vegetable pomace, cereal bran, and whey protein may lower the risk of cardiovascular disease, particularly in individuals who are at risk. This is due to improved lipid profile, reduced blood pressure and increased flow-mediated dilation, enhanced glucose and insulin regulation, decreased inflammation, as well as reduced platelet aggregation and improved endothelial function. However, the intervention studies are limited, including a low number of participants and of short duration. Food waste has great potential to be utilized as cardioprotective products. Longer-term intervention studies are necessary to substantiate the health claims of food by-products. Technological advances are needed to improve the stability and bioavailability of bioactive compounds. Implementing safety assessments and regulatory frameworks for functional food derived from food waste is crucial. This is essential for maximizing the potential of food waste, reducing carbon footprint, and improving human health.

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利用食物垃圾开发心血管健康食品的新机遇。
审查目的:全球粮食生产导致了大量的农业和食物浪费,加剧了气候变化,阻碍了国际社会消除粮食不安全和贫困的努力。食物垃圾是维生素、矿物质、纤维、酚类化合物、脂类和生物活性肽的丰富来源。这些化合物可用于制造有助于降低心脏病风险和促进可持续发展的食品。本综述研究了不同食物垃圾类别(如水果和蔬菜、谷物、乳制品、肉类和家禽以及海鲜)中的营养素对心血管的潜在益处,重点关注动物和临床证据,并列举了每个类别中功能食品的实例:目前的证据表明,食用果蔬渣、谷物麸皮和乳清蛋白可降低心血管疾病的风险,尤其是对高危人群而言。这是由于血脂状况得到改善,血压降低,血流介导的扩张增加,葡萄糖和胰岛素调节增强,炎症减少,以及血小板聚集减少和内皮功能改善。然而,这些干预研究都很有限,包括参与人数少和持续时间短。食物垃圾具有作为心脏保护产品的巨大潜力。有必要进行更长期的干预研究,以证实食品副产品的健康声明。需要技术进步来提高生物活性化合物的稳定性和生物利用率。对从食物垃圾中提取的功能性食品实施安全评估和监管框架至关重要。这对于最大限度地发挥食物垃圾的潜力、减少碳足迹和改善人类健康至关重要。
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来源期刊
Current Nutrition Reports
Current Nutrition Reports Agricultural and Biological Sciences-Food Science
CiteScore
7.70
自引率
2.00%
发文量
59
期刊介绍: This journal aims to provide comprehensive review articles that emphasize significant developments in nutrition research emerging in recent publications. By presenting clear, insightful, balanced contributions by international experts, the journal intends to discuss the influence of nutrition on major health conditions such as diabetes, cardiovascular disease, cancer, and obesity, as well as the impact of nutrition on genetics, metabolic function, and public health. We accomplish this aim by appointing international authorities to serve as Section Editors in key subject areas across the field. Section Editors select topics for which leading experts contribute comprehensive review articles that emphasize new developments and recently published papers of major importance, highlighted by annotated reference lists. We also provide commentaries from well-known figures in the field, and an Editorial Board of more than 25 internationally diverse members reviews the annual table of contents, suggests topics of special importance to their country/region, and ensures that topics and current and include emerging research.
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