Unexplored Opportunities of Utilizing Food Waste in Food Product Development for Cardiovascular Health
- 14-09-2024
- REVIEW
Published in:
- Authors
- Siraphat Taesuwan
- Wachira Jirarattanarangsri
- Sutee Wangtueai
- Malik A. Hussain
- Senaka Ranadheera
- Said Ajlouni
- Idris Kaida Zubairu
- Nenad Naumovski
- Yuthana Phimolsiripol
- Published in
- Current Nutrition Reports | Issue 4/2024
Abstract
Purpose of Review
Global food production leads to substantial amounts of agricultural and food waste that contribute to climate change and hinder international efforts to end food insecurity and poverty. Food waste is a rich source of vitamins, minerals, fibers, phenolic compounds, lipids, and bioactive peptides. These compounds can be used to create food products that help reduce heart disease risk and promote sustainability. This review examines the potential cardiovascular benefits of nutrients found in different food waste categories (such as fruits and vegetables, cereal, dairy, meat and poultry, and seafood), focusing on animal and clinical evidence, and giving examples of functional food products in each category.
Recent Findings
Current evidence suggests that consuming fruit and vegetable pomace, cereal bran, and whey protein may lower the risk of cardiovascular disease, particularly in individuals who are at risk. This is due to improved lipid profile, reduced blood pressure and increased flow-mediated dilation, enhanced glucose and insulin regulation, decreased inflammation, as well as reduced platelet aggregation and improved endothelial function. However, the intervention studies are limited, including a low number of participants and of short duration.
Summary
Food waste has great potential to be utilized as cardioprotective products. Longer-term intervention studies are necessary to substantiate the health claims of food by-products. Technological advances are needed to improve the stability and bioavailability of bioactive compounds. Implementing safety assessments and regulatory frameworks for functional food derived from food waste is crucial. This is essential for maximizing the potential of food waste, reducing carbon footprint, and improving human health.
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- Title
- Unexplored Opportunities of Utilizing Food Waste in Food Product Development for Cardiovascular Health
- Authors
-
Siraphat Taesuwan
Wachira Jirarattanarangsri
Sutee Wangtueai
Malik A. Hussain
Senaka Ranadheera
Said Ajlouni
Idris Kaida Zubairu
Nenad Naumovski
Yuthana Phimolsiripol
- Publication date
- 14-09-2024
- Publisher
- Springer US
- Published in
-
Current Nutrition Reports / Issue 4/2024
Electronic ISSN: 2161-3311 - DOI
- https://doi.org/10.1007/s13668-024-00571-7
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