Dr. Jim Painter University of Texas –Houston, School of Public Health

Board Member/Advisory Panel/Consultant Present

University of Texas, Chic-fil-A, Sun-Maid Raisins, National Dairy Council, Tree Top Apples, Bush’s Beans, United Sorghum Checkoff Board, Sugarwise.

Past Eastern Illinois University, University of Illinois –Champaign, American Heart

Association Eat Well Task Force, California Raisin Marketing Board, Wonderful Pistachios, White Wave Foods, Davidson’s Safest Choice Eggs

Honoraria Honorarium underwritten by United Sorghum Checkoff Program Dietitians of Canada, Exxon Mobil, Frito Lay, Midwest Dairy Council, Pennsylvania

Nutrition Network, California Raisin Marketing Board, Alaska Tanker Company, Dairy Max, Texas AND, California AND, Florida AND, MINK, NY AND, South Carolina AND, Iowa AND, Nebraska AND, Manitoba Dairy Farmers, Dairy Farmers of Canada, Davidsons Safest Choice Eggs, National Dairy Council, New Products Conference, the Flavor Experience, BNP Media, and Cooper Vision.

Speaker Disclosure

Speaker Credentials

Outline

1. Portfolio of Foods: 1. Nuts/Almonds 2. Plant sterols 3. Soy protein 4. Viscous Fibers (e.g. Oats)

1. Sorghum

LDL Cholesterol lowering effects of a dietary portfolio of foods Plant sterols (1.0 g/1000 kcal) Soy protein foods including soy milks and soy

burgers, (21.4 g/1000 kcal) Almonds (14 g/1000 kcal) Viscous fibers from sorghum, oats, barley,

psyllium, okra and eggplant (10 g/1000 kcal)

Jenkins, et al. Direct comparison of a dietary portfolio of cholesterol-lowering foods with a statin in hypercholesterolemic participants, Am J Clin Nutr 2005;81:380 –7.

2003

Percent change from baseline in the ratio of LDL:HDL on the combination diet (n = 13).

Percent change from baseline in LDL-C and the ratio of LDL:HDL-C on the portfolio and control diets.

2005

I. Stanol/Sterol Esters (Sterols) (Stanols) Stanol/Sterol esters work by increasing cholesterol output

into the bile and by transferring cholesterol back into the intestinal track.

Effects: Stanol Esters and Cholesterol-Lowering Foods with plant stanol esters lower serum LDL levels by

about 14%

Source: Mensink & Plat.,1998, Postgrad Med., 27-31

Mechanism: Sterol/Stanol Esters ABCA1 & ABCG5/G8 transporters expressed in liver

and intestine Stimulate sterol efflux and biliary sterol absorption “Competitively inhibit absorption of dietary and

biliary cholesterol by competing for space in micelles”

Nies et al., 2006, Ann Pharmacother 40:1984-1992

Plat & Mensink, 2002; FASEB J 16:1248-1253

Stanol/Sterol Health Claim September, 2000: FDA authorized use of health

claims for the association between plant sterol/stanol esters and reduced risk of CHD

Products: cholesterol lowering margarine

STEROLS: Promise Activ® (Lipton) STANOLS: Benecol® (McNeil)

Foods bearing claim must contain at least 0.65 g of plant sterols per serving 1.7 g of stanol esters per serving

Products

http://1.

• Usual dose is 800 mg – 6.0 grams/d • Divided equally and given before meals • Doses above 2.0 g/day do not appear to add additional benefits.

Nies, 2006. Complimentary and Alternative Therapies for the Management of Dyslipidemias

II. Soy/ legumes Low in saturated fat Contains protein and other compounds that help

lower blood cholesterol

Effect = reduced risk of heart disease

Reduction of Total Cholesterol by Soy

0 20 40 60

127-198

201-255

259-332

>335

Initi

al C

hole

ster

ol

(mg/

dl)

Average Total Cholesterol Reduction (mg/dl)

0 5

10 15 20 25 30

Red

uctio

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Blo

od

Cho

lest

erol

mg.

25 50 75 Soy Intake (grams)

Reduction of Blood Cholesterol with Soy Consumption

Sources: Soy Protein Soy Food Amount Soy Protein Soy milk, plain 1 cup 8 g Tofu ½ cup 10 g Soy flour, defatted ¼ cup 8 g Soybeans, cooked ½ cup 13 g Roasted soynuts ¼ cup 12 g Tempeh ½ cup 16 g

Source: United Soybean Board

III. Nuts Effects: Lower the risk of coronary heart disease Lower TC and LDL when consumed in moderation

as part of a low fat diet Fiber Phytosterols MUFA/PUFA Antioxidants Amino Acids

Research Studies: Nuts Study Sample

description Amount of nuts Effects

Adventist Health Studies (3 studies total), 1976

35,000 California Seventh-Day Adventists for up to 12 years

Consume nuts 5 or more times per week

Reduced risk of heart attack Lower lifetime risk of CHD

Nurse’s Health Study, 1984

86,000 women for 14 years

5 or more ounces per week

35% reduced risk for CHD Reduced risk of heart attack

Iowa Women’s Health Study, 1986

35,000 postmenopausal women without CHD for 7 years

Consume nuts and seeds more than 4 times a month

40% reduced risk of CHD

Physician’s Health Study, 2002

21,454 males without CHD for 12 months

Consumed nuts 2 or more times/wk

Reduced CHD risk by ~30%

Individual Research Studies: Nuts Study Sample

description Amount of nuts Effects

Rajaram et al., 2009

25 normal-hyperlipidemic adults (23-65 years)

42.5g walnuts twice/wk for 4 weeks

Reduced CHD risk ~18.6%

Sheridan et al., 2007

15 adults (36-75 years) with moderate hypercholesterolemia

2-3 oz pistachio nuts/day for 4 weeks

Reduced LDL-C/HDL-C ~14% Reduced LDL-C ~9%

Griel et al., 2007 25 healthy adults (25-65 years)

~1.5 oz macadamia nuts/day

Reduced TC and LDL-C concentration Reduced MI risk ~17%

Jalali-Khanabadi et al., 2010

30 males with mild hyperlipidemia (38-52 years)

60g almonds for 4 weeks

Reduced LDL by ~14%

Diet & Lifestyle Study

Harvard University Lifestyle and Long-term Weight Gain Study

20 year study Relationships between

changes in food and beverage consumption and weight

IV. Soluble (Viscous) Fiber Effects: Reduces total and LDL cholesterol Reduces CHD risk

Wei et al., 2009, Euro J Clin Nutr, 63: 821-827.

LIVER

Duodenum Ileum

Hepatic Portal Vein

Bile Duct

Bile Salt

Psyllium

Mechanism: Soluble Fiber

Anderson, et al., Am. J. Clin. Nutr. 71:472, 2000

LDL Receptor

Sources: Fiber oatmeal, cooked peas kidney beans potato, baked with skin Sorghum bran flake cereal

spinach certain fruits

apples bananas oranges pears

psyllium (grain found in some cereal products)

▪ India: Milo or Jowar - used for leavened and unleavened flat breads called Jowar Roti

▪ Africa: Corn porridge eaten for breakfast or couscous served at dinner.

▪ South Africa: Kafir corn ▪ East Africa: Mtama ▪ West Africa: Guinea corn ▪ Sudan: Dura ▪ China: Kaoliang wine, Gaoliang wine or

sorghum wine is a strong distilled liquor of Chinese origin made from fermented sorghum.

▪ Pacific Islands: Used to thicken stews

SOGHUM NAMES & DISHES FROM AROUND THE

GLOBE

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Types of Sorghum

How to Cook Whole Grain Sorghum Sorghum can be prepared and used just like rice quinoa or other whole grains, using the stove top method, slow cooker, oven, or steamer. ▪ Stove Top Method: One cup sorghum to three

cups salted water or stock. Bring to boil, cover, reduce to simmer and let cook covered for 50-60 minutes.

▪ Cook Like Pasta: In a large pot of boiling water, simmer until tender 50-60 minutes, drain.

▪ Commercial Steamer: 1 cup sorghum to 3 cups salted water. Steam 50-60 minutes, drain.

Sorghum can also be soaked overnight, similar to dried beans. Always rinse and drain sorghum!

FREEZING AND REHEATING SORGHUM Sorghum can be cooked, cooled, frozen and

reheated without losing its great taste and texture. You can make in advance, with flavor profile of

choice, and then refreeze for future use.

WHOLE GRAIN SORGHUM

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GRAIN BARS

GRAINS Barley • Red Quinoa • Sorghum

Farro

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SORGHUM FLOUR

● Use in place of white flour ○ cakes ○ cookies ○ breads ○ muffins

● fine texture and a mild taste ● Can also be used to ○ create a roux ○ to thicken soups and gravies.

STORAGE Jar with tight fitting lid in cool dark place for up to

3 months or can be stored in freezer for up to 1 year.

0

50

100

150

200

250

300

Total Polypheols (mg GAE/L)

Control White Sorghum Red Sorghum

Plasma Antioxidant Capacity

Changes in Superoxide Dismutase (SOD) Activity

Fig. 4. (A) SOD activity; mean ± SEM) in healthy subjects (n ¼ 20) after consumption of pasta meals (CP: control pasta; WSP: 30% white sorghum pasta; RSP: 30% red sorghum pasta). Bars with different letters are significantly different. P < 0.05 (one-way repeated ANOVA,

f i dj )

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Participants were asked at 2 and 4 hours after consumption to judge their feeling of hunger (0=full, 1=slightly hungry, 2=hungry, 3=very hungry). VTT=very thick tô, TT=thick tô, MTT=medium thick tô, CRP=control rice porridge. 41

Animals fed a certain % of diet from Lipids from Whole Kernel White and Red Grain Sorghum

Carr, 2005

48

Baking with Sorghum

¼ cup sorghum flour ¼ cup garbanzo bean flour ¼ cup potato starch ½ teaspoon xanthan gum ½ teaspoon baking powder ½ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground all spice 1. Preheat oven to 350 degrees. 2. In a medium bowl, combine flours, potato starch, xanthan gum, baking

powder, cinnamon, ginger, nutmeg, all spice, and salt. 3. Place sugars and butter in large bowl; beat with a mixer at high speed until

blended. Add sorghum syrup, vanilla extract, and egg beating until blended. Add flour mixture, raisins and oats and beat until blended.

4. Drop dough by the tablespoonful’s 2 inches apart onto baking sheets lined with parchment paper. Bake at 350 degrees for 12-14 minutes or until edges are lightly browned. Cool 2 minutes on pans before removing cookies.

Recipe compliments of Chef Robert Landolphi-www.glutenfreechefrob.com

¼ teaspoon salt ½ cup packed brown sugar ½ cup granulated sugar 1/3 cup unsalted butter, softened 1 tablespoons sorghum syrup 1 teaspoon vanilla extract 1 large egg 1 cup quick cooking oats ½ cup raisins

SPROUTED OATMEAL RAISIN COOKIES Makes 3 dozen cookies

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100% SORGHUM

FLOUR

Sorghum Banana Nut Muffins

Ingredients • 1 cup sorghum flour • ¾ teaspoon baking soda • ¼ teaspoon salt • ¾ cup butter or margarine,

melted • 1 cup packed brown sugar • 2 eggs • 1 teaspoon pure vanilla extract • ¼ cup Treetop 38 brix apple

puree • 2 ripe bananas • ¼ cup of walnuts http://www.simplysorghum.com/recipe/view/223/sorghum-banana-nut-muffins

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100% SORGHUM

FLOUR

Sorghum Chocolate Chip Cookies Ingredients ▪ 2 1/8 cup sorghum flour ▪ 1 teaspoon baking soda ▪ ¼ teaspoon salt ▪ 1 ¼ cups butter or

margarine, softened ▪ ½ cup granulated sugar ▪ 1 cup packed brown sugar ▪ 1 whole egg ▪ 1 egg yolk ▪ 1 teaspoons vanilla ▪ 2 cups semisweet chocolate

chips http://www.simplysorghum.com/recipe/view/222/sorghum-chocolate-chip-cookies

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Tollhouse Chocolate Chip Cookies • 2 1/4 cups sorghum flour-purpose flour • 1 teaspoon baking soda • 1 teaspoon salt • 1 cup (2 sticks) butter, softened • 3/4 cup granulated sugar • 3/4 cup packed brown sugar • 1 teaspoon vanilla extract • 2 large eggs • 2 cups (12-oz. pkg.) semi-sweet chocolate chip

morsels • 1 cup chopped nuts • ¼ teaspoon xantham gum • ¼ teaspoon cornstarch

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01234567

No XanthanGum

Xanthan Gum TollhouseRecipe

AppearanceTasteTextureOverall Acceptability

Student (n=14) ratings on a 7-point scale

Testing Cookie Variations

Cereal Fiber Intake and Stroke Risk

1 0.98 0.97

0.93

0.87

0.8

0.85

0.9

0.95

1

1.05

116.4 165.6 205.2 249.9 327.4

Rela

tive

Risk

g/d

Fiber Intake

Summary: How much should I eat? 1. Plant sterols - Cholesterol-lowering margarine: 2-3 Tbsp/day 2. Soy protein: 25 g/day 3. Nuts/Almonds: 2 oz./day 4. Viscous Fiber (sorghum): 10 g total soluble fiber/day

1. Sorghum can be used as flour or whole grain.

Thank You!