Topic: Future challenges for sustainable protein supply and …€¦ · 80% of antibiotics go to livestock; 20% to human health care 2010-30 global use will increase 67% (100% in

Presentations

Day 3

DAY 3 Session 7

Session 7 Topic: Future challenges for sustainable protein supply and consumption

Harry Aiking Sustainability and Protein Provision: Drawing on a Dozen Different Disciplines

Corné van Dooren Exploring dietary guidelines reflecting both climate impact and nutritional values

Lonneke Janssen Duijghuijsen The effect of exercise on intestinal permeability towards small molecules and protein

DAY 3, SESSION 7 Session 7 Topic: Future challenges for sustainable protein supply and consumption Presentations available: • Harry Aiking • Corné van Dooren • Lonneke Janssen Duijghuijsen

3

Harry Aiking • Sustainability and Protein Provision: Drawing on a Dozen Different

Disciplines

vrije Universiteit amsterdam

Sustainability and Protein Provision: Drawing on a Dozen Different Disciplines

Institute for Environmental Studies VU University (IVM-VU) De Boelelaan 1087 1081 HV Amsterdam The Netherlands

Protein for Life Conference - 26 October 2016

Harry Aiking


The big picture

Food sustainability and food security Prioritizing environmental impacts impacts Why nitrogen and protein are pivotal Strategies to reduce impacts options Citizens, consumers, cultural aspects European diets and policy aspects approach Health and nutrition

Institute for Environmental Studies (IVM) 6


Food sustainability

Sustainability: huge range of definitions! Ecology, Economy, Society (People Planet Profit) Sustainable food production (and consumption?) Human health, equity, animal welfare included? Context and time dependent

Sustainability is a moving target! And the rate of change is staggering ...



Food demand is increasing ...

0

1

2

3

4

5

6

7

8

0 500 1000 1500 2000

year

wor

ld p

opul

atio

n (b

illio

n)

in parallel with world population ... ... and affluence, in China and India, primarily



The real challenge ...

By 2050 – 34 years! – we will need ~100% more crops

to satisfy 2 billion more people and more affluence

for food security we need to double yield / ha

for sustainability we need to quarter impacts / ton


vrije Universiteit amsterdam Institute for Environmental Studies (IVM) 10

Yield increases are slowing down 1.6% per year

1.0%

0.9%

1.3%

(2.4% needed)

Source:

Ray et al. (2013)

PLOSone e66428


Global outlook

“Global food prices are predicted to rise by 70-90% by 2030.” (KPMG, 2012) “This year the middle classes in the Asia-Pacific region will

outnumber those in the US and Europe combined.” (PwC, 2015)

In addition, there will be impacts from: “peak oil” and “peak phosphate”, projected by 2030 climate change, which will take its toll from 2050


Food prices

Source: IPCC (30 March 2014) AR5 Chapter 7: Food security


A safe operating space for humanity

Source: Rockström et al. (2009) Nature 461, 472-475



Prioritizing impacts (boundary = 1)

1. Biodiversity loss >10 2. Nitrogen cycle 3.45 3. Climate change 1.1-1.5 4. Phosphate cycle 0.77-0.86 5. Ocean acidification 0.81 6. Land-use change 0.78 7. Freshwater use 0.65 8. Ozone depletion 0.50



Natural carbon cycle 0.04% atmospheric carbon dioxide

plant human

animal



Current carbon cycle 0.04% atmospheric carbon dioxide

plant human

combustion of coal and oil

animal

+ 1-2%



Natural nitrogen cycle

bacterial degradation

78% atmospheric nitrogen (N2)

protein synthesis by plants human

ammonia synthesis (NH3) by

lightning and bacteria

animal

ammonia emissions



Current nitrogen cycle

bacterial degradation

+ 100-200%

78% atmospheric nitrogen (N2)

protein synthesis by plants human


lightning and bacteria


Haber-Bosch process

animal

ammonia emissions



Algal bloom in the Gulf of Mexico



Dead zone in the Gulf of Mexico



Dead zone in the BaItic Sea

Source: Carstensen et al. (2014) PNAS 111, 5628-5633

Average annual oxygen levels (red <2 mg/L; black 0 mg/L)


Impacts in the Baltic Sea



Source: Rockström et al. (2015) Science 347, 6223

Nitrogen emissions



Nitrogen and protein are pivotal

Human contribution to C cycle 1-2%; N 100-200%

C-cycle << N-cycle >> biodiversity

Energy content of nitrogen fertilizer = 37% of all energy input in US agriculture

Crops take up 50% of fertilizer → impacts on: – terrestrial ecosystems (via ammonia emissions) – aquatic ecosystems (via eutrophication)



FAO projections (2009)

year population meat dairy (billion) (billion kg) (billion kg) 1950 2.7 45 270 2000 6.0 233 580 2050 9.1 465 1043


Protein inefficiency of factory farming

40% of global grain harvest and 70% of soy to livestock

food and feed crops are competing for land + water

alternative: direct human plant protein consumption


1 kg animal protein requires 6 kg plant protein (resources)

moreover, biodiversity loss via ammonia emissions (pollution)


Meat + dairy analogues

Protein-rich feed crops such as soy and peas can be used for direct – not indirect – human consumption, but better “meat replacers” are required (Novel Protein Foods); why?

Old ones (e.g. tofu, tempeh) are very energy-intensive Second generation contains up to 30% egg white Plant proteins are reserve storage for seeds: globular Meat proteins are contracting muscle: fibrous These properties influence taste, mouthfeel, preparation Lots of work to be done yet!



Strategies to reduce impacts

Resource efficiency is crucial - in the whole chain: A Biorefinery “cascade” required:

food→feed→fibre→feedstock→fuel A Rethink irrigation & cropping systems (e.g. algae) I Novel Protein Foods (energy↓, water↓, egg white↓) I Upgrade rest streams (pigs, insects, fish) C War on food waste C Diet change



Everybody is involved

All stakeholders should take their responsibilities: government, industry, as well as consumers

The UN and national governments should take the lead

Industry should innovate and comply

Consumers should be prodded to: – reduce their protein intake by 30% – replace 30% of the animal protein in their diets by plant protein – replace 30% of the animal protein in their diets by free range products



Cultural aspects: hunter-gatherers


Protein source (g/day) low country high country Beef & veal 4,6 DE 10,4 IT Mutton & goat 0,1 FI 5,4 EL Pork 6,7 UK 22,7 AT Poultry 4,6 SE 11,7 IE Offal 0,5 DK 9,6 IE Fish & shellfish 2,9 AT 15,7 PT Dairy (including cheese) 13,9 ES 28,2 NL Eggs 2,1 IE 5,0 FR Cereals 17,6 NL 35,5 IT Potatoes 1,6 IT 5,5 PT Pulses <0,1 4 3,7 ES Vegetables 2,1 FI 7,7 EL Stimulants (coffee) <0,1 EL 2,6 DK Plant protein 32,6 NL 53,3 EL Animal protein 55,3 UK 76,2 FR Total protein 95,8 DE 118,9 PT

Globalisation? (DRI = 50 to 60 g/day)



Integrated consumer policy

For consumers food security (South) and food safety (North) are stronger stimuli than sustainability, but national governments are developing food strategies (SE, UK, FI, NL) addressing all three plus obesity (health)

However: “There are over 4 million people in the UK currently living in food poverty” (Food Ethics Council, 2013)



If Michelangelo were to live today …


Animal consumption & human health

Animal products are rather energy-dense and have been implied in obesity and related diseases such as diabetes

Also, the consumption of animal products such as meat is associated with certain cancers and circulatory diseases

The current overconsumption of protein, in itself, does not seem to bring about health problems



Animal production & human health

a. Antibiotics resistant bacteria (MRSA, ESBL, KPC) originate in intensive livestock farming and aquaculture, primarily

80% of antibiotics go to livestock; 20% to human health care 2010-30 global use will increase 67% (100% in China & India)

b. Zoonoses and emerging diseases (influenza, Q fever, BSE, vCJD, SARS, EHEC increase by sheer livestock numbers

Epidemics frequency increases by proximity of poultry, pigs and humans in South East Asia, in particular

Amplification by climate change



Nutrition and environment in parallel?



Healthy nutrition & sustainability ...

In the new 2016 nutrition guidelines these have been fully integrated in the NL and the UK, and partly in the USA

Combining low price, low climate impact and high nutritional value in one shopping basket is feasible ... through linear programming (Van Dooren et al., 2015) – A healthy menu (63 common products) can feed 2 people for € 37

per week, with just half the climate impact of the current Dutch diet The food system is responsible for ~25% of GHG and many

other impacts (Tara Garnett, Science, 16 September 2016), “requiring deeper collaborations across disciplines and beyond academic boundaries”



Malnutrition – similar causes

Long-term drivers of the nutrition crisis include: Changes in the size and age distribution of populations Climate change Rapid urbanization Income growth Globalization of diets Competition for natural resources

(“Food systems and diets: Facing the challenges of the 21st century”, Foresight Report, September 2016)



Conclusions

Sustainable protein supply is crucial to food security, human health and the planet’s carrying capacity.

Double food production & quarter impacts by 2050? The urgency is severely underestimated!

Diet change is crucial, but “nudging” is insufficient, so government and industry should also take responsibility.

Transdisciplinary collaboration is a prerequisite. The main good news is that more sustainable diets and

healthier diets generally go hand in hand!



www.profetas.nl

Thank you for your attention!

Presentation source: Aiking (2014) American Journal of

Clinical Nutrition 100, 483S-489S


Corné van Dooren • Exploring dietary guidelines reflecting both climate impact and

nutritional values

Exploring dietary guidelines reflecting both climate impact

and nutritional values.

Corné van Dooren, MSc

Expert on Sustainable Nutrition

The Netherlands Nutrition Centre

IPOP meeting, Ede, 26 October 2016

From simplicity on the Dutch table… The Milk Maid, Johannes Vermeer (1658)

---through hunger--- (1944)

…towards abundance! (2015) © Peter Menzel www.menzelphoto.com

http://www.menzelphoto.com/

Our position Independent foundation

Funded by the government

75 years of nutrition education

26 million visits/year on website

Scientific Board on Governmental

Policy (WRR)

Government of the

Netherlands

Ministry of Health (VWS)

Health Council

Nutrition Centre (50/50)

Ministry of Agriculture

(EZ)

Ministry of Environment

(I&M)

Our mission

The Netherlands Nutrition Centre Foundation

provides information on, and encourages consumers to make,

healthier and

more sustainable food choices.

Growth in consumption of animal products (1960-2010)

Dairy

Pork

Poultry

Beef/ calf

Eggs

Fish

Intake of saturated fats (2011)

…and protein: 1.7 x recommandation

What’s the problem?

We exceed the safe operating space of the earth:

(Rockström et al. 2009)

Climate change

Nitrogen cycle

Biodiversity loss

..and diet is a major part of it!

20 to 35% of the emission of greenhouse gases (GHGE) is related to the production of food (Dutilh C. & Kramer K.J., 2000; Tukker A. et al., 2006; Garnett T., 2011).

Half of this: meat & dairy!

http://api.ning.com/files/gikBPgJguSVh7CYF3ahLehzoLAW5l*D3nGitgA6EGuk_/hanzelijn066.jpg

54

What is a sustainable diet?

Brundtland (1987): "Sustainable development is development

that meets the needs of the present without compromising the ability of future generations to meet their own needs".

FAO (2010):

“Sustainable Diets are those diets with low

environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations….”

55

Sustainable food patterns: Environmental impact of healthy patterns (1)

Greenhouse gasses (kg CO2 eq/dag) (Blonk, Marinussen, Van Dooren,2010)

56

Sustainable food patterns: Environmental impact of healthy patterns (2)

Land use (m2 *year/day) (Marinussen, Blonk, Van Dooren,2010)

Health focus versus animal protein reduction

(Van Dooren et al., 2014)

National advices on sustainable diets

2009

2010 2011

2012

United Kingdom started in 2009.

Setting the table:

Advice to Government on priority elements of sustainable diets, VK

(Tim Lang et al., 2009)

Review 44 scientific publications.

60

Double Pyramid (Italy, 2010): The lower the footprint, The more ‘by Preference’

Barilla Center for Food & Nutrition

(Buchner B. et al., 2010)

NL followed in 2011: Guidelines for a healthy diet, the ecological perspective

“In general terms, a shift from the usual diet towards that described in the Guidelines for a healthy diet is good not only for health, but would also seem to be beneficial in terms of land use and greenhouse gas emissions.”

1. Eat a less animal-based and more plant-based diet: Containing fewer

meat and dairy products and more whole grain products, legumes, vegetables, fruit, and plant-derived meat substitutes.

2. The reduction of energy intake for those with an excessive body weight, in particular by eating fewer non-basic foods, such as sugary drinks, sweets, cakes and snacks.

62

(Macdiarmid J. et al., 2011) WWF/ Rowett Institute

Livewell plate UK (WWF, 2011):

Goal: 25% reduction GHGE

“Future work needed to integrate wider issues of sustainability into the modelling process and to develop broader dietary advice.”

The Golden Rule (Brasilia – DF, 2014)

“Always prefer natural and minimal processed foods

and freshly made dishes and meals”

Synergy?!

“Existing official dietary guidelines almost all coincide with the dietary changes necessary to achieve an environmentally sustainable diet.” (Norden, 2015)

Nordic countries: 5 recommendations (2012)

To reach a more sustainable diet requires more plantbased foods and less animal-based food.

1. choosing primarily meat and fish with low environmental impact;

2. eating more dried beans, peas, lentils, and cereals;

3. choosing mainly field vegetables, root vegetables, potatoes, fruits, and berries that store well;

4. choosing perishable products when they are in season;

5. and minimizing waste.

USDA, 2015: several solutions.

More plant-based, less calories, less animal products

“No single food group should be excluded”

This can be reached by several dietary patterns:

Healthy U.S.-style

Healthy Mediterranean-style

Healthy Vegetarian

(USDA, 2015)

USA skipped ‘sustainability’ from their guidelines!

Sweden, 2015: “Find your way to eat greener, not too much and be active.”

UK, 2016: Eatwell Guide Use the Eatwell Guide to help you get a balance of healthier and more sustainable food.

Eat more beans and pulses.

2 portions of sustainably resourced fish a week.

Less red and processed meat.

(reduced milk advice)

Eatwell: 32% lower environmental footprint (Carbon Trust, 2016)

Dutch Dietary Guidelines 2015

“Following a number of the recommendations would lead to dietary patterns with ecological benefits.”

(Dutch Health Council, 2015)

Appendix Health Council 2015: ‘recommended dietary patterns’

Various dietary patterns focus on health benefits. Examples:

the traditional Mediterranean dietary pattern,

the New Nordic Diet,

the American Dietary Approaches to Stop Hypertension (DASH diet),

Vegetarian dietary patterns.

“convincingly demonstrated that the recommended dietary patterns reduce the risks of coronary heart disease and stroke”

more plant-based and less animal-based

All of the patterns include a lot of vegetables, fruit, wholegrain products, nuts, legumes, oils rich in cis-unsaturated fatty acids, reduced-fat and low-fat dairy products, poultry and fish;

none include much red or processed meat, full-fat dairy products, hard fats, salt or drinks (or other products) with added sugar; all involve alcohol moderation.

Conclusion: Follow a dietary pattern that involves eating more plant-based and less animal-based food, as recommended in the guidelines.

Implementation in the new 2016 ‘Wheel of Five’-model

Messages:

A lot of vegetables and fruits.

Focus on whole grains: bread, pasta, couscous, rice.

Less meat and more plants. Vary with fish, pulses, nuts, eggs and vegetarian

substitutes.

Enough dairy, for instance milk, yoghurt and cheese.

A handful of unsalted nuts.

Soft and liquid cooking fats, oils and bread spreads.

Enough fluid from tap water, tea or coffee.

Less meat and more plants

Maximum of 500 grams of meat/week.

Maximum of 300 grams of red meat/week.

Fish: 1x/ week (was 2x/ week).

Milk: somewhat lower recommendation (almost equal to the actual consumption).

More plant-based: protein sources

New: eat weekly a portion of pulses (135g).

New: eat daily a handful of nuts (25 g).

Good vegetarian meat alternatives as option.

Basic products: 85 energy%

Little space for energy dense, processed products (15 en%)

= High impact products (alcohol, snacks, pizza, processed meat, icecream, cakes, chocolate).

New tool: Your portions in 10 menus

Traditional Mediterranian

New Nordic diet (Bere & Brug, 2009)

Historical Low Lands Diet (1900-1940)

Optimized Low Lands diet (2014)

(Van Dooren & Aiking, 2014)

More sustainable than and equal healthy as the Mediterranean and Nordic diets.

present Dutch

Dietary Guidelines

New Nordic

traditional Low Lands

optimized Low Lands Mediterranean

60

70

80

90

100

110

120

130

140

150

80 90 100 110 120

Health Score

Sustainability Score

I. II.

Common ground: Nutrient density versus energy.

From a health perspective WHO (2003) advise consuming nutrient dense foods within a total diet with low (metabolic) energy density.

Nutrient density indexes summarize and aggregate densities of individual macro- and micronutrients.

Common structure of nutrient density models. (Drewnowski, 2009)

Macronutrients to encourage Macronutrients to limit protein dietary fibre (essential fatty acids)

saturated fat (added) sugar sodium

Micronutrients to encourage vitamin C, iron, calcium (and other vitamins and minerals)

Energy dense = higher GHGE

Nutrient dense = lower GHGE

We developed a NRF index named Sustainable Nutrient Rich Foods (SNRF index)

𝑬𝑬𝑬𝑬.𝟏𝟏: 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 𝑁𝑁𝑆𝑆𝑆𝑆𝑁𝑁𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 𝑅𝑅𝑆𝑆𝑅𝑅ℎ 𝐹𝐹𝐹𝐹𝐹𝐹𝐹𝐹𝑆𝑆 𝑆𝑆𝑆𝑆𝐹𝐹𝑆𝑆𝑖𝑖 (𝑆𝑆𝑁𝑁𝑅𝑅𝐹𝐹)

=�𝑔𝑔 𝐸𝐸𝐹𝐹𝐸𝐸

12.4 𝑔𝑔 − 𝑔𝑔 𝑆𝑆𝐹𝐹𝐸𝐸20 𝑔𝑔 � + �𝑔𝑔 𝑝𝑝𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 𝑝𝑝𝑁𝑁𝐹𝐹𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆

50 𝑔𝑔 − 𝑔𝑔 𝑆𝑆𝐹𝐹𝐹𝐹𝑆𝑆𝑆𝑆𝑠𝑠2.4 𝑔𝑔 � + �𝑔𝑔 𝑓𝑓𝑆𝑆𝑆𝑆𝑁𝑁𝑆𝑆

25 𝑔𝑔 − 𝑔𝑔 𝑆𝑆𝐹𝐹𝐹𝐹𝑆𝑆𝐹𝐹 𝑆𝑆𝑆𝑆𝑔𝑔𝑆𝑆𝑁𝑁𝑆𝑆50 𝑔𝑔 �

3 × �𝑘𝑘𝑅𝑅𝑆𝑆𝑆𝑆 𝑆𝑆𝑆𝑆𝑆𝑆𝑁𝑁𝑔𝑔𝑒𝑒2000 𝑘𝑘𝑅𝑅𝑆𝑆𝑆𝑆 �

SNRF index reflects GHGEs (van Dooren et al. 2017; Ecological Economics)

New protein sources in the diet?

Soon available in English

GHG emissions of protein sources (CO2-eq/kg)

Replacing meat is not just replacing protein!

1. More sustainable than meat.

2. Nutrients comparable with meat: 1. - protein (12 en%):

2. - iron (>0,8 mg/100g):

3. - vitamine B1 (>0,06 mg/100g) and/or B12 - (>0,24 μg/100g).

3. Not too much salt… (Na < 450 mg/100g).

4. Safe to eat!

Examples: nutritional values.

We embrace the UN Year of Pulses 2016 as member of the Dutch committee

Knowledge partner in Green Protein Alliance. Goal 2030: 50/50 plant-based vs. animal based

Recommanded contributions of protein (in Wheel of Five, NL)

National Policy: Encourage to eat more sustainable!

“Most important challenge … bring more focus in the policy along the lines of public health, environmental sustainability and robustness.”

“In addition, consumers should be encouraged to eat healthier and more sustainable.”

(Governmental Food agenda on safe, healthy and sustainable food, October 2015)

Questions? [email protected]

@DuurzaamEten

mailto:[email protected]

Lonneke Janssen Duijghuijsen • The effect of exercise on intestinal permeability towards small

molecules and protein

Novel proteins, exercise and intestinal permeability

Protein for Life Conference

26th October 2016, Ede

Lonneke JanssenDuijghuijsen

IPOP Customized Nutrition

Background

102

Food supply

Demand for protein

Alternative protein sources

Health effects

Digestion and

absorption

Global demand for animal-derived protein is expected to double by 2050 (FAO)

FAO of the United Nations, ESA Working paper No. 12-03, p. 131

Background

103

Food supply

Demand for protein


Health effects

Digestion and

absorption

Background

104

Food supply

Demand for protein


Health effects

Digestion and

absorption

• Insects • Plant protein • Waste streams • Fungal/microbial protein • Synthetic in vitro meat

Photo credits: Pool New/Reuters, 2013

Photo credits: Thinkstock

Presenter

Presentation Notes

Alternative protein sources Nutritional value Climate impact Health effects

Background

105

Food supply

Demand for protein


Health effects

Digestion and

absorption

Background

106

Food supply

Demand for protein


Health effects

Digestion and

absorption

Intestinal permeability

Pathophysiological situations ● Auto-immune diseases

● Food allergies

● Gut-related diseases (Celiac Disease, Crohn’s Disease)

● Chronic inflammatory diseases (IBD, chronic fatigue syndrome)

107


Pathophysiological situations ● Auto-immune diseases

● Food allergies

● Gut-related diseases (Celiac Disease, Crohn’s Disease)

● Chronic inflammatory diseases (IBD, chronic fatigue syndrome)

Physiological situations ● Psychological stress

● Nutrition/ medication (alcohol/NSAIDs)

● Heavy physical exercise

108


How to measure intestinal permeability in humans ● Markers for paracellular permeability

109



110



111

Lactulose



112

L-Rhamnose Lactulose



113 What about dietary proteins?

114

JanssenDuijghuijsen et al., 2016. Physiological Reports. 4 (18)

40gr casein protein

Lactulose/rhamnose solution

Rest

40gr casein protein

Lactulose/rhamnose solution

Exercise protocol (Cycling)

Rest condition Exercise condition

L/R ratio in 1h plasma

115

R e s t E x e r c is e0 .0 0

0 .0 5

0 .1 0

0 .1 5

0 .2 0P

las

ma

L/R

ra

tio

*


L/R ratio in 1h plasma Betacasomorphin-7 (BCM7) accumulation in 5h urine

116

R e s t E x e r c is e0 .0 0

0 .0 5

0 .1 0

0 .1 5

0 .2 0P

las

ma

L/R

ra

tio

*

R e s t Ex e r c is e0

2 0

4 0

6 0

8 0

Uri

na

ry B

CM

7 (µ

g)

*

R e s t Ex e r c is e0

2 0

4 0

6 0

8 0

1 0 0

Se

rum

DP

P4

ac

tiv

ity

(U

L-1

)


117

JanssenDuijghuijsen et al., Manuscript under review

Rest

100gr peanuts Lactulose/rhamnose solution

Exercise protocol (Cycling)

100gr peanuts Lactulose/rhamnose solution

Intestinal permeability Lactulose/rhamnose test

118

R e s t E x e rc is e0 .0 0

0 .0 5

0 .1 0

0 .1 5

0 .2 0

0 .2 5

Pla

sm

a L

/R r

ati

o

*

R e s t E x e rc is e0

2

4

6

8

1 0

Pla

sm

a l

ac

tulo

se

(µ

M) ***

Exercise-induced increase in intestinal permeability

Intestinal permeability Peanuts Ara h 6

119

Exercise-induced increase in intestinal permeability towards large dietary protein

0 6 0 1 2 0 1 8 0 2 4 00

1

2

3

4

5

6

7

R e s t in g c o n d it io n

T im e (m in )

Ara

h6

(n

g/m

L)

ID 0 2

ID 0 3

ID 0 4

ID 0 5

ID 0 6

ID 0 1

ID 0 7

ID 0 8

ID 0 9

ID 1 0

0 6 0 1 2 0 1 8 0 2 4 00

1

2

3

4

5

6

7

E x e r c is e c o n d it io n

T im e (m in )

Ara

h6

(n

g/m

L)

Intestinal permeability towards small inert sugar versus large dietary protein

120

Significant correlations between levels of Ara h 6, lactulose, and lactulose/rhamnose ratio

-1 .0 -0 .5 0 .5 1 .0 1 .5

-1 .5

-1 .0

-0 .5

0 .5

1 .0

L O G la c tu lo s e (µ M )

LO

G A

ra h

6 p

ea

k (

ng

/mL

)

r = 0 .7 7P = 0 .0 0 0 1

-1 .5 -1 .0 -0 .5

-1 .5

-1 .0

-0 .5

0 .0

0 .5

1 .0

L O G L /R ra t io

LO

G A

ra h

6 p

ea

k (

ng

/mL

)

r = 0 .6 6P = 0 .0 0 0 7

Conclusions

Exercise results in an increase in intestinal permeability

Not only towards small inert sugars, but also towards small peptides (Casein-derived

betacasomorphin-7) as well as large protein (Peanut allergen Ara h 6)

Intestinal permeability following exercise towards food-derived protein and peptides

may occur via the paracellular pathway

121

Protein for Life

● Necessary to test novel protein sources

● Effect on intestinal integrity

● Effect on health

● Exercise-induced intestinal permeability provides a screening model

● Caco-2 cells dependent on oxidative metabolism may be developed into an in vitro alternative

122

Food supply

Demand for protein


Health effects

Digestion and

absorption

Novel proteins, exercise and intestinal permeability

Wageningen UR Harry Wichers Jaap Keijer Klaske van Norren Renger Witkamp Marco Mensink Sander Grefte Jurriaan Mes Dorien van Dartel Henriëtte Fick Jantien Takens Anita Bruggink Diana Emmen Anne Geijsen Astrid van der Harst All study volunteers

123

University of Maastricht Kaatje Lenaerts

Netherlands eScience Center Lars Ridder University of Warmia and Mazury Ewa Fiedorowicz University of Applied Sciences Utrecht Shirley Kartaram Raymond Pieters Laura M’Rabet University of Nebraska- Lincoln Stef Koppelman Joseph Baumert University of Applied Sciences Breda Martie Verschuren

Protein for Life Conference Ede, 26th October 2016 Lonneke JanssenDuijghuijsen ([email protected])

Nutricia Research Yvette Luiking Leon Knippels TNO Richard Bas Govardus de Jong

IPOP Customized Nutrition

Documents

Topic: Future challenges for sustainable protein supply and …€¦ · 80% of antibiotics go to livestock; 20% to human health care 2010-30 global use will increase 67% (100% in