The
nutritional lipids arena continues to be dominated by the omegas. Within the
family, product developers are looking at the benefits provided by
docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) from marine sources
and those of alpha-linolenic acid (ALA) from plant sources. While
cost often governs why a specific ingredient is chosen for certain
applications, nutritional attributes also play a role. The following summarizes
recent related published research in scientific literature that supports
benefits provided by each category of omega-3s, followed by new product
activity and trends in the marketplace.
Plant sterols are fat-like substances that occur naturally in many
vegetables and fruits. They have been found to have the ability to
lower LDL, or “bad” cholesterol, while not affecting the levels of the
HDL or “good” cholesterol in the body.
Women have many health issues they wish to address, such as heart health, hormone replacement therapy, increasing fiber consumption and bone loss. Food ingredients such as soy, isoflavones, calcium and vitamins help fit the bill.
The diet du jour has changed often as of late, but science has shed light on the Portfolio Eating Plan, which challenges current thoughts on nutritive and supplemental dietary ingredients and recommends antioxidants, omega-3s, soluble fiber, almonds and other ingredients.
According to the USDA’s 2005 dietary guidelines, changes in recommendations for sodium intake were established as a means of reducing the risks of hypertension and coronary heart disease for Americans.
Nutraceutical companies respond to CVD with products that control cholesterol levels, increase fiber intake and contain omega-3s, phytosterols, garlic and other beneficial ingredients.