Tomatoes: The Best Liked but Least Recognized Super Food

March 15, 2011

Presenter:Britt Burton-Freeman, PhD, MS – Director of Nutrition, Center for Nutrition

Research, Institute for Food Safety and Health, Illinois Institute of Technology

Kristin Reimers, PhD, RD – Manager, Nutrition, ConAgra Foods

Moderator: James M. Rippe, MD – Leading cardiologist, Founder and Director,

Rippe Lifestyle InstituteApproved for 1 CPE (Level 2) by the American Dietetic Association Commission on Dietetic Registration

• Recording of the March 15, 2011 webinar and PDF download of complete PowerPoint available at: www.ConAgraFoodsScienceInstitute.com

Tomatoes: The Best Liked but Least Recognized Super Food

This webinar covered: Increased consumption of fruits and vegetable is associated with

improved intake of shortfall nutrients (potassium, vitamins A ,C and K, and fiber); reduced risk of chronic diseases; and lower calorie intake.

Tomato’s popularity (most consumed non-starchy vegetable) and nutritional value resulted in the addition of a red/orange vegetable subgroup in the 2010 Dietary Guidelines.

Tomatoes have a unique nutritional and phytochemical profile that includes vitamin A (as beta carotene), vitamin C, fiber, potassium and the antioxidant lycopene.

Emerging research between tomato and tomato product consumption with reduced risk of heart disease, certain cancers, other chronic conditions.

Increasing overall vegetable intake may include such strategies as: serve highly preferred vegetables more often, try favorite vegetables in a new form, increase availability by using all types—raw, frozen, canned.

Nutri-Bitessm Summary

• Vitamins– Vitamin C– Vitamin E

• Minerals– Potassium

• Fiber• Carotenoids

– Lycopene– -carotene (vitamin A)– Lutein & zeaxanthin– Phytoene, phytofluene

• Flavonoids– Quercetin (rutin)– Naringenin – Kaempferol

• Phenolic Acids– Chlorogenic acid

• Glycoalkaloids– -tomatine– dehydrotomatine

Tomato Nutrient Profile

Lycopene

• Carotenoid providing red pigment synthesized by plants – In plants, function to absorb light in photosynthesis, protecting

plants against photosensitization and reactive oxygen

• Plant pigments also benefit humans when consumed– Lycopene is well known for potency as anti-oxidant

• Tomatoes/Tomato products are the #1 source of dietary lycopene– Estimated that tomato and tomato products contribute ~85% of

the lycopene in the North American diet

• Bioavailability increased with processing and small amount of fat– Processing enhances transition from trans to cis form– Processing increases accessibility of lycopene and other nutrients– Lycopene is fat soluble and is absorbed via same mechanism

as/with fat

Lycopene in common foodsFood Serving Lycopene (micrograms)

Tomato Paste, canned 1 c 75,362

Tomato puree, canned 1 c 54,385

Marinara sauce 1 c 39,975

Tomato soup, canned 1 c 25,615

Vegetable juice cocktail, canned

1 c 23,337

Tomato juice, canned 1 c 21,960

Watermelon, raw 1 wedge 12,962

Tomatoes, raw 1 c 4,631

Ketchup 1 tablespoon 2,551

Pink grapefruit, raw ½ grapefruit 1,745

Baked beans, canned 1 c 1,298

Sweet red peppers, raw 1 c 459Average intake ~ 5.3 mg/d

Tomatoes and their Case for Health

Improvements in traditional and emerging risk factors of

Cardiovascular Disease

• Oxidative stress • Inflammation• Platelet function• Endothelial

Function• Blood pressure

• Skin health• Bone health• Brain health• Body weight control

Reviewed in Am J Lifestyle Med, Burton-Freeman & Reimers, 2011http://www.tomatowellness.com/report/ Author: Burton-Freeman

Emerging areas for Tomato as a health promoting food

Relationship between tomato products intake and serum lycopene

Concentration lycopene in blood

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26 out of 28 studies reviewed show a positive relationship between tomato intake and lycopene concentrations. http://www.tomatowellness.com/report/ Author: Burton-Freeman

Why Vegetables MatterCarriers of under consumed nutrients

Potassium; Fiber; Vitamin A (carotenoids); Vitamin CMagnesium; Folate; Vitamin K

Low energy dense, high nutrient denseSatietyReplace foods and nutrients to limit

Vegetable purees incorporated into mixed dishes reduced energy density and overall calorie intake (Blatt et al. Am J Clin Nutr 2011)

Reduced Risk of Chronic DiseaseAuthoritative science supports association between diets with more fruits and vegetables and reduced risk of cancer and heart disease.Fights CA and CVD via specific routes

The Challenge

Develop patterns that meet nutrition recommendations that are more realistic

Encourage increased vegetable consumption by providing guidance that is more achievable

Decrease the wide discrepancy between the largest subgroup (Other) and the smallest (Orange)

Provide more focus on tomatoes

The Solution Moving Tomatoes from Other Group to

Red/Orange

Dry Beans & Peas

Dark Green

Starchy

Orange(Red Orange)

Other

2005 6% 6% 29% 4% 55%

2010 6% 6% 29% 26% 33%

DGAC Vegetable Research QuestionWhat revisions to the vegetable subgroups (such as including

tomatoes with orange vegetables…) may help to highlight vegetables of importance and allow recommendations for intake levels that are achievable, while maintaining nutrient adequacy of the pattern?

Changes 2005 to 2010 Dietary Guidelines

2000 kcal diet pattern, weekly subgroup intake recommendations

One Half Cup Tomatoes per Day Closes Gap

Cups

Adults’ Median Vegetable Intake Adjusted to 2000 calorie pattern

Helping Clients Eat More Vegetables

Leverage the fundamental drivers of food consumption

TasteServe favorites more often

In addition to less familiar vegetablesIn a variety of forms

Fundamental drivers of food consumptionAvailability/Convenience

Encourage all types – raw, frozen, cannedCost

Low cost recipes with vegetable as key ingredient make it difficult to omit the vegetable

Final CommentsTomatoes deliver on multiple consumer

demands Taste, Convenience, Calories, Cost, Health

Nutritional profile of tomatoes = Nutrient-densePackage of micro- and phyto-/ bioactive nutrients

associated with healthProcessing improves bioavailability of key bioactive

nutrientsTomatoes are a health promoting food

Antioxidant properties lend tomatoes to lowering risk individual risk for a number of chronic diseases and improving health status overall

http://www.tomatowellness.com/report/

Tomato Science Resource

Research Tab - -> Research Summary - ->Summary of Research - Tomatoes / Lycopene and Disease

Risk – 2009 UPDATE

Website Site Map• Cancer Summary

– Main Findings - Dietary Lycopene• Referenced research: abstract and results

– Main Findings - Plasma/Serum Lycopene • Referenced research: abstract and results

– Main Findings - Lycopene Supplementaion • Referenced research: abstract and results

– Main Findings - Tomato & Tomato-based Foods • Referenced research: abstract and results

• Cardiovascular Disease Summary – Main Findings - Dietary Lycopene

• Referenced research: abstract and results

– Main Findings - Plasma/Serum Lycopene

Disease/Health Risk Topics

CANCERCVDSKINBONEBRAIN

BODY WEIGHT

References and Resources Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2005 and 2010

2005 Guidelines: www.health.gov/dietaryguidelines/dga2005/2010 Guidelines: www.cnpp.usda.gov/DGAs2010-DGACReport.htm

Dietary Guidelines for Americans document www.health.gov/dietaryguidelines

National Cancer Institute http://riskfactor.cancer.gov/diet/usualintakes/pop

Economic Research Service Food Availability Data www.ers.usda.gov/data/foodconsumption

“Encouraging Vegetable Consumption - An Overview of Strategies and Interventions to Help Clients Increase Vegetable Intake” www.ConAgraFoodsScienceInstitute.com

“Veggies Everyday are Okay” – client handout pdf www.ConAgraFoodsScienceInstitue.com

Fruits and Veggies More Matters http://www.fruitsandveggiesmorematters.org