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Health implications of ingredients in Asian diets |
C. Y. W. ANG, National Center for Toxicological Research, U.S. Food & Drug Administration, Division of Chemistry, 3900 NCTR Rd., HFT-230, Jefferson, AR 72079 Traditional Asian diets are predominantly based on cereals except in a few pastoral regions. The consumption of animal products is relatively low as compared to Western countries. Recent scientific findings demonstrated that diets high in plant foods are associated with more health benefits, such as decreased risks of cardiovascular diseases, hypertension and obesity, and cancers of several sites. As per capita income increases with industrial development in Asia, there is a tendency to increase the consumption of added sugar, fats, oils and animal products and decreased consumption of cereal products, particularly in higher income regions. Consumers need to be cautioned about the trend in such dietary changes that may lead to adverse health effects. Contemporary dietary recommendations urge the consumption of a variety of cereals or grains, the proper storage of cereals including corns to avoid fungal contamination, and all year-round supply and consumption of vegetables and fruits. Soybeans, lentils, peas and other types of beans are important legumes in Asia; some soyfoods are tofu, soymilk, dahl and tempeh. Regular intake of soyfoods probably reduced the risk of several types of cancers and lowered the blood serum cholesterol, low-density lipoprotein and triglyceride levels. Soy isoflavones may have a function in the prevention of hormone-related cancers. Salty and salted/cured meat, fish, and vegetables are common ingredients in Southeast Asia and they might have contributed to the high stomach cancer rate. Diets high in Cantonese-style salted fish, prepared by softening under partial decomposition, could be associated with increased risk of nasopharyngeal cancer. The use of MSG may cause adverse symptoms to some individuals. Another compound of health concern is the 3-Monochloropropane-1, 2-Diol (3-MCPD), which has been found in some soy sauce products containing acid-hydrolyzed vegetable proteins. Appropriate quality control is needed to ensure the compliance of safe levels of contaminants.
Session 27, Developing technologies on functional ingredients for improving the health benefits of Asian foods
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