Functional Dairy Foods for Metabolic Disorders

Kaushik KhamruiSenior Scientist

Dairy Technology DivisionNational Dairy Research Institute

Karnal, Haryana

What is Metabolic Disorder?Metabolism: chemical processes & inter-conversions that

take place in the body for converting food into energyIncludes:

Transportation and absorption of nutrients and minerals Breakdown and buildup of large molecules Inter-conversion of small molecules Ultimate production of energy from these chemical

reactions Every chemical step of metabolism: catalyzed by an

enzymeMajor part of a healthy metabolism is the generation of

enzymesGenetic abnormality affects the function of an

enzyme/causes it to be deficient/missing altogether – leads to various disorders - metabolic disorders

Disorders result from Inability to break down some substance that should

be broken down Inability to produce some essential substance Host organism may fail to get proper nutrition,

even if it is eating a healthy, balanced diet. Metabolic disorder symptoms:

Muscle weakness Neurological problems Intestinal irregularities Cardiovascular problems, among many others

Metabolic disorder: Inherited Exposure to toxins, diet, and drug use may cause

metabolic disorders.

What is Metabolic Disorder?

Metabolic Syndrome ‘Syndrome’: a combination or group of different

symptoms that characterize a specific disease or illness

WHO criteria of metabolic syndrome are: 1. Fasting plasma glucose: ≥ 100 mg/dl2. Impaired plasma glucose tolerance: ≥ 140 mg/dl, two

hours after 75g glucose challenge. Plus, any two of the following

3. Dyslipidaemia: Plasma triglycerides ≥150 mg/dL 4. Dyslipidaemia: High density lipoprotein (HDL)

cholesterol <35 mg/dL (men) or <39 mg/dL (women)5. Hypertension: (≥140 mm Hg systolic or ≥ 90 mm Hg

diastolic) or taking blood pressure medication 6. Adiposity: Body Mass Index (BMI) greater than 30

and/or waist:hip ratio >0.9 in men, >0.85 in women 7. Microalbuminuria: Urinary albumin excretion rate ≥20

µg/min or albumin:creatinine ratio≥30 mg/g

Dairy Foods for Managementof Metabolic Disorder

1. Dairy Foods for Lowering Blood Glucose Level

2. Dairy Foods for Lowering Dyslipidemia3. Dairy Foods for Lowering Hypertension 4. Dairy Foods for Lowering

Microalbuminuria5. Dairy Foods for the Lactose Intolerant6. Dairy Foods for the obese

Dairy Foods for Lowering Blood Glucose LevelEffect of foods on blood sugar: Glycemic Index (GI)Lower GI suggests slower rates of digestion &

absorption of the food carbohydrates and indicates greater extraction of the products of carbohydrate digestion from the liver.

A lower GI relates to a lower insulin demand and helps long-term control of blood glucose as well as blood lipids.

GI of foods the type of starch (amylose versus amylopectin) physical entrapment of the starch molecules within the

food fat and protein content of the food organic acids or their salts in the food.

Dairy Foods for Lowering Blood Glucose LevelHigh GI: > 70Medium GI: 56-69Low GI: < 55Most of the dairy products are naturally low in

GI (Table 1)Fortifying with soluble fibers e.g., psyllium,

pectin, guar gum, fructo-oligosaccharides etc. lower GI by speeding up the gastric emptying rate.

GI of Common FoodsDairy ProductsMilk (whole) 22Milk (skimmed) 32Milk (chocolate flavored) 34Ice Cream (full-fat) 61Yogurt (low-fat) 33Cheese 0Paneer 0

GrainsBasmati Rice 58Brown Rice 55

FruitsApple 38Banana 55Grapes 46Mango 55

Orange 44Papaya 58Pear 38Pineapple 66Watermelon 103

BreadsWhite Bread 70Whole Wheat Bread 69

SnacksCashews 22Peanuts 14Popcorn 55Potato Chips 55Noodles (instant) 46Walnuts 15

SugarsFructose 23Glucose 100Honey 58Lactose 46Maltose 105Sucrose 65

VegetablesBeets 69Cabbage 10Carrots 49Corn 55Green Peas 48Mushrooms 10Potato (baked) 93Sweet Potato 54Pumpkin 75Onion 10

High GI: > 70 Medium GI: 56-69Low GI: < 55

Dairy Foods for Lowering DyslipidemiaSaturated fat dairy foods: contribute to

dyslipidemiaOne percent increase in energy as SFAs:

elevate blood cholesterol by 2 mg/dl. Recent findings: dietary patterns with high

dairy product intake are associated with reduced risk

Some studies demonstrated: direct -ve association of dairy food consumption and components of metabolic syndrome, e.g., high blood pressure and adiposity

Two Approaches to Develop Dairy products to Fight Dyslipidemia

1. Developing Low-fat Dairy Products: A DASH (Dietary Approaches to Stop Hypertension) study

conducted in USA “DASH” diet: Fruits, vegetables & Low-fat dairy products (milk, cheese or

yoghurt) DASH diet increased HDL, lower triglycerides, lower blood pressure,

weight loss, and reduced fasting blood glucose

2. Fortification with specified nutraceuticals: Dietary fibers : soluble or insoluble in water Soluble dietary fibers have been associated with reducing the blood

cholesterol levels. Consumption of water-soluble fiber binds to bile acids, which result in an

increased excretion of cholesterol. Pectin, β-glucans, polydextrose, hydrolyzed guar gum etc. could be used in

dairy-based beverages Plant sterol & stanol esters : FDA approved ingredient for reducing blood

cholesterol

Dairy Foods for Lowering Hypertension Bioactive ingredients from fractionation of

milk protein reduce hypertensionHydrolysates: caseins and whey proteins

are good source of casokinin and lactokininCasokinin and lactokinin are Angiotensin-I

Converting Enzyme Inhibitory Peptides (ACE-IP)

Fermented dairy products/cheese: will help to control blood pressure

Dairy Foods for Lowering Microalbuminuria Microalbuminuria (MA) is defined as a persistent elevation of albumin

content in the urine of ≥20 µg/min (≥30 mg/d) Established risk marker for the presence of cardiovascular disease and

predicts progression of nephropathy (kidney disorder) Presence of MA is the kidney's warning to an increased cardiovascular

risk Positive correlation between the protein content in the diet and MA A 0.1 g/kg body weight/day reduction in intake of animal protein: 11.1%

improvement in MA 0.8 g/kg body wt per day may improve MA, this must be done in the

context of overall adequate energy and nutrient intake

Ways to decrease protein content in milk products:1. Increasing the moisture content

2. Ultra and micro-filtration for selective removal of casein as well as whey proteins

Lactose IntoleranceInability to metabolize lactose Lactose: and galactose joined together in ,

1-4 linkageLactose as such is rarely absorbed by

humans Intestinal -galactosidase inefficiency, some

individuals & even the whole population show lactose intolerance

East and South India as 60-100% of among the inhabitants are lactose-malabsorbers.

Dairy Foods for the Lactose Intolerant Lactose free or low lactose (~30% of normal) dairy

products: by partial or complete hydrolysis of the lactose The two methods of lactose hydrolysis are: acid hydrolysis

and enzymatic hydrolysis Enzymatic hydrolysis: using -galactosidase an attractive

method. -galactosidase is widely distributed in nature, e.g., in

plants, animal organs, bacteria, yeast and fungi etc. Immobilized enzyme:

Reuses the enzyme - lowered enzyme cost Makes the process continuous

Immobilization methods1. Adsorption2. Gel entrapment3. Covalent bonding

A range of reduced lactose and lactose free milks are available in American and European Market.

US market are Lactacid, Dairy Esse and Mootopia Lactose free brands available in Europe include Hyla,

Emmi, Lacto free, etc. Reduced lactose/lactose free milk :

lower freezing point sweeter than normal milk more susceptible to Maillard browning increases the cryoscopic value from 0.054 to 0.650 increases the cost of fluid milk by ~ $0.06-0.08/L.

Valio, Finland patented chromatographic separation method to remove lactose from milk

Dairy Foods for the Lactose Intolerant

ConclusionMetabolic Disorders: threatening to appear

an epidemic in this centuryMay ways to cure it through dairy foods:

Fortifying foods with particular neutraceutical(s) Manipulating composition: e.g., adjusting fat or protein

content Producing low lactose or lactose-hydrolyzed milk

Thank You