Post on 04-Jun-2018
Prof. Kraisid Tontisirin Senior Advisor, Institute of Nutrition, Mahidol University, Thailand & Former Director, Nutrition and Consumer Protection, FAO, Rome, Italy
Presentation at the FAO-KKU-JIRCAS-NRCT: Regional Symposium on promotion of underutilized indigenous food resources for food and nutrition security 31 May-2 June, 2012 Khon Kaen, Thailand
Indigenous food of Asia
Asian Diversity
Asia hosts the largest global population that is rich in tradition, culture and local knowledge but marked diversity in food, socio-economic across cultures and countries.
Kraisid Tontisirin, Mahidol University
Population in 2011 3.8 Billion !!!
Diversity In Asia
Food
Tradition/Culture
Religious/ Beliefs
Economics Languages
Race/Ethnic
Kraisid Tontisirin, Mahidol University
Source : Http://asiarecipe.com
Food diversity in some Asian countries
fried mackerel with shrimp paste sauce
Fried Noodle with Shrimps Kimchi Sushi
Sticky rice with beef vegetable soup
Trey Kho Manor Caramelized Fish With Pineapple
Rajasthani thali Hu tieu kho Nasi Lemak Lahpet
Kraisid Tontisirin, Mahidol University
The 20 countries with the highest burden of undernutrition
Countries with stunting prevalence ≥20% in children under the age of 5 years together account for >80% of the world’s undernoourished children WHO: 35th SCN Session, 2008
Food and nutrition challenges
Continuing and persistent undernutrition Undernourished (protein and energy deficiency)
in children and adults: food insecurity
Micronutrient deficiencies: of iron, iodine, vit. A
and others
Overnutrition and diet related diseases Overweight & obesity
Diabetes mellitus, high blood lipids,
high blood pressure, cardio-vascular diseases
Cancers
Food safety and quality
Kraisid Tontisirin, Mahidol University
Vitamin and minerals deficiencies
• Iron, iodine and vit. A def. remain the main VN def. globally with severe consequences
• zinc and folate also become a major concern
• Multiple VM def. have been recently addressed rather than a single def.
• Main causes of VM def. are poor diets and frequent infections often lead to multiple micronutrient def. in the same population
Kraisid Tontisirin, Mahidol University
• Ensuring food security
(physical, social and economic access to food)
• Ensuring a safe and nutritious food supply
for consumer and trade
• Consumer education and communication
in food, diet and nutrition
• Specific : Food supplementation
Feeding programmes
Food fortification Kraisid Tontisirin, Mahidol University
Food based strategies and actions for food and nutrition security
• Promotion • Protection • Treatment
Kraisid Tontisirin, Mahidol University
Food Nutrition Health • Agriculture/ • Food supply/ • Service
Nutrition is a link between food and health, regarding the fulfillment of nutrient and non-nutrient
requirements from food in human life cycle.
Nutrition Security and Well-Being for All
Ultimate Goals:
What is indigenous food?
Indigenous food: food naturally existing or originating in a place or country rather than arriving from another place. The terms “local”
or “traditional” food have also be used as synonyms (From Cambridge Advanced Dictionary)
Market food: food for buying and selling which include indigenous food and food produced for business or trade
Recent publication: 12 international case studies by FAO and the Center for Indigenous Peoples’ Nutrition and Environment in Rome 2009
Documenting Traditional Food Systems of Indigenous Peoples : International Case Studies
• Understanding food and dietary patterns of indigenous peoples as sound context for improving micronutrient status
• Demonstrate nutrient contents & contributions of uncultivated foods/ wild foods can prove valuable to food and nutrition/micronutrient security
• Building links between food procurement, preparation and the diversity of foods used by households to address problems of micronutrient malnutrition.
• Long term goal: to improve nutrition and health status of Indigenous peoples’ using local traditional food sources
Indigenous Asian diets
• Most distinguishing characteristics : abundance of rice, legumes, fish, seafood, fruits, vegetables, and liberal use of herbs and spices.
• Fish widely used: healthiest source of protein, contains ω-3 and ω-6 fatty acids.
• Fruits and vegetables : excellent sources of vitamins, minerals, dietary fiber, phytochemicals.
• Spices :enhance flavor and taste, add nutritional and medicinal value to the dishes because of their biologically active phytochemicals.
Kraisid Tontisirin, Mahidol University
: an indigenous food • Soy has been an important part of traditional
foods in Asia: green soybeans, soybean sprout, soybean curd (tofu), Tempe, soy milk, miso, natto, soy sauce, soy bean paste etc.
• Soy is a good source of protein, high quality oil, micronutrients, fiber and bioactive compounds (isoflavones)
Kraisid Tontisirin, Mahidol University
Traditional food from Soy
Yuba
Kraisid Tontisirin, Mahidol University
palm sugar lime fish sauce
roasted peanut
fermented crab fermented fish garlic
dried shirmp
shredded raw papaya yard long
bean tomato chilli
Som Tum’s Ingredients
Kraisid Tontisirin, Mahidol University
• Nutrition: high fiber, some protein, low energy, good source of carotenoids, flavonoids and poly-phenols, and low in energy content
• Health: from anti thrombosis and antioxidant properties and induction of detoxifying enzyme in cells studied
*From Somsri Charoenkiatkul, INMU Kraisid Tontisirin, Mahidol University
Potential benefit of Som Tum* (an indigenous food from the Esan, Thailand)
mushroom
shallot
pumpkin
banana blossom luffa
Ivy gourd
baby corn
young water melon
Kaeng Liang’s Ingredients
lemon basil sweet corn
kernel
Fingerroot
Kraisid Tontisirin, Mahidol University
Potential benefit of Kaeng Liang* (an indigenous food from the Central Thailand)
• Nutrition: good source of protein, high fiber, high in carotenoids, flavonoids and poly-phenols,
• Health: from anti thrombosis and antioxidant properties and induction of detoxifying enzyme in cells studied, and anti cancer in rats
*From Somsri Charoenkiatkul, INMU
Side Dish Vegetable
violet eggplant cabbage
bamboo shoot ginger
sesbania flower
banana blossom baby corn cucumber Ivy gourd
stink bean
white eggplant
yard long bean
okra
bitter cucumber
white turmeric
hog plum leaf
acacia pennata
katuri flower
morning glory
Kraisid Tontisirin, Mahidol University
prawn
Tom Yum Kung’s Ingredients
bergamot leaf lemon grass galanga
shallot chilli
lime
chinese parsley
fish sauce
mushroom
• Indigenous or native food provide a great variety of food items particularly cereals, legumes, vegetables and fruits which will provide nutrition and health benefit if consumptions are adequate
• Scientific evidences have shown the relationship between bioactive components in indigenous food and potential health benefit in term of risk reduction of certain illness. Further research are still needed
Kraisid Tontisirin, Mahidol University
Conclusion 1
• There is a need to conserve and promote indigenous or native food not only for nutrition and health benefit but also for incomes, tourism and food culture.
• Indigenous particularly animal food with history of safe use, research for ensuring safety and nutrition is essential prior to conservation and promotion.
Kraisid Tontisirin, Mahidol University
Conclusion 2
Acknowledgements and Thanks
• Dr. Lalita Bhattacharjee FAO, Bangladesh • Dr. Somsri Charoenkiatkul Institute of Nutrition, Mahidol University • Ms. Waliga Snongkhun Thai FDA
Kraisid Tontisirin, Mahidol University
For assistance in preparation of this presentation