Research projects and activities on biodiversity, food composition and sustainable diets in

ASEANFOODS

Prapasri Puwastien, Ph.D. Coordinator of ASEANFOODS

Institute of Nutrition, Mahidol University, Putthamonthon 4, Salaya, Nakhon Pathom 73170, THAILAND

International Scientific Symposium “Biodiversity and Sustainable Diets”,3-5 November 2010, FAO, Rome, Italy

Outline of presentation

• ASEANFOODS

• Collection of information from ASEANFOODS members

• Report from Indonesia

• Report from Malaysia

• Report from the Philippines

• Report from Singapore

• Report from Thailand

• Conclusion and comment

ASEANFOODS: established in 1986

Member countries: Indonesia, Malaysia, Philippines, SingaporeThailand, Vietnam,Brunei Darussalam,Cambodia, Laos, and Myanmar

Regional Centre and INFOODS database Centre:Institute of Nutrition, Mahidol University, Thailand

2008: FAO survey on foods for biodiversity among ASEAN region

• 4 sources of data

- ASEAN FCTs- National FCTs- Publications: local journals, reports- Unpublished data, e.g., Thesis

• about 120 food items were reported to FAO

Research projects and activities on biodiversity, food composition and Sustainable diets in ASEANFOODS

Objective

To compile research & activities concerning with food biodiversity, food composition and sustainable diets in ASEAN region

Methodology

• Questionnaire survey and verbal communication (Thailand)• Content: project title, objectives, duration, activities and outcome

• Title of project, objective, duration and outcome

• Activities involved:- Survey of food biodiversity

- Food composition analysis• Food groups• Number of food items in each food group • Nutrients and/or bioactive compounds included in the FCD • Sources of data – analysed or compiled or borrowed • Output on FCD (e.g., scientific paper, report, book, food

composition database, website) - Intervention programme

• The use of FCD

Content in the questionnaire

Indonesia: by Dr. KomariNutrition and Food Research and Development Centre, University of Djuanda, Bogor, Indonesia

• Research and development to establish a food compositiontable of indigenous foods and traditional products began after 2001

• It includes main nutrients, vitamins and minerals, fatty acids, and bioactive compounds

• The FCTs of the indigenous foods will be published in 2011.

• The food composition data will be used for- food consumption surveys- formulation of diets for specific risk communities - dissemination for potential use in regional programme

Malaysia: by Dr. Amin Ismail, Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences , Universiti Putra Malaysia, Malaysia.

2009: Antioxidant capacity and total phenolic content in Malaysian under-utilised fruits

• 58 under-utilised fruits (21 genera, 32 different species,) were analysedfor antioxidant activities and total phenolic contents

• Journal of Food Composition and Analysis (2009) 22:388–393.

2010: A review on under-utilised tropical fruits in Malaysia• Reviewing under-utilised tropical fruits: found about 100 varieties

1) species with potential for commercial development (41 varieties)2) species with potential for home-grown uses (37 varieties) 3) species which seasonal availability and commonly grown wildly,

potential for economic uses (13 varieties)

• Guangxi Agricultural Sciences (2010) 41:698-702.

2010-2011: Carotenoids and antioxidant capacities of local fruits – ‘bambangan’ (Mangifera pajang) and ‘dabai’ (Canariumodontophyllum Miq. ) - were studied.

• Molecules 15 (2010), 6699-6712 (Bambangan) • Food Chemistry 124 (2011), 1549–1555 (Dabai)

Malaysia (continued)

Philippines: by Ms Ennata M. AvenaDepartment of Science and Technology, Food and Nutrition Research Institute. the Philippines

Objectives: to generate food composition data of well described Philippine vegetables especially the indigenous varieties

- 12 indigenous vegetables were analysed for 18 nutrients, in duplicate.• Main nutrients (including total dietary fiber), reducing sugar, minerals

(calcium, iron, sodium, potassium, zinc, iodine) and vitamins (beta-carotene, vit. C)

- borrowed data may be included, which may include other water soluble vitamins (folate, niacin, thiamin and riboflavin)

Outcome: 1. Handbook on the nutritive values of vegetables: designed for users like teachers,

mothers and health and nutrition extension workers at the grass root level. The handbook will be available in the 2nd quarter of 2011

2. Scientific Paper – probably in the 3rd quarter of 2011

May 2010 – June 2011Title: Nutritive Values of Selected Philippine Vegetables

1. Create an awareness of the food values of vegetables, especially of the locally available indigenous varieties.

2. Promote and increase production of indigenous vegetables, especially in the rural level.

3. Encourage the development of local food products/ recipes for the development of sustainable diets utilising indigenous vegetables;

4. Promote consumption of indigenous vegetables as cheap and sustainable sources of nutrients for well-being.

Uses of the handbook of nutritive values of vegetables:

Philippines: by Ms. Ennata M. Avena (continued)

Singapore: Meng Thiam LimHealth Promotion Broad, Singapore

• National FCD is available: analysed, borrowedand calculated data

• No specific activities related to food biodiversity and sustainable diets

Thailand: 2 institutes

1. Research Institute for Health Sciences, Chiang Mai University, by Dr. Sakda Pruenglampoo

2. Institute of Nutrition, Mahidol University(INMU): two interdisciplinary projects

2.1 Ms. Sinee Chotiboriboon2.2 Dr. Kunchit Judprasong

Kanchanaburiprovince

Thailand: 1. Two projects in the North of Thailandreported by Dr. Sakda Pruenglampoo

2007-2008: Nutritive values of fermented soybeans inthe North of Thailand

Objective: to investigate the nutritive values of raw and fermented soybean collected from 8 provinces in upper northern of Thailand.

Analysis: proximate composition (total protein, total fat, carbohydrate, energy, moisture, ash), some minerals (sodium, potassium, calcium, magnesium, copper, zinc and iron) and isoflavones(genistein and daizein)

Outcome: - Report- Food composition database

Report (continued): Sakda Pruenglampoo,---------------------------------------------------------------------------------

2008-2009: Nutritive values of traditional foods from northernThailand

Objectives: to analyse nutritive values of 10 dishes of popular northern traditional Thai foods (indicator of sustainable diets?)

Nutrients included: main nutrients (moisture, total protein, total fat, carbohydrate, ash, including sugars), sodium, calcium and iron

Outcome:

• Report• Food composition database

Commercialised traditional foods from northern Thailand

Sustainable diets?

2. Two interdisciplinary projects: Institute of Nutrition, Mahidol U.

Kanchanaburi

province

1) A culture-based Intervention programmefor promoting biodiversity and sustainable dietin a Karen community: Sinee Chotiboriboon

2) Conservation and utilisation of indigenous foods: Kunchit Judprasong

Project: Plant Genetic Conservation, initiated by Her Royal Highness Princess Maha Chakri Sirindhorn.

Diagramme of intervention activities in Karen community

Poster presentation

2004-2009 Interdisciplinary project using culture based approach

1) A culture-based Intervention programme for promoting biodiversity and sustainable diet in a Karen community,reported by Sinee Chotiboriboon

Objectives:• to increase availability of local nutritious foods • to promote healthy cooking practices • to conduct nutrition education to promote consumption of Karen

nutritious foods

Activities related to food composition • Knowing Karen foods and their values

- Survey of food diversity in Karen community - Analysis of selective food items which are expected to be potential

sources of nutrients- Generation of Karen food database

Outcome:

1. A list of 387 foods available in the Karen community - cereals, roots, tubers, nuts: 52 items- vegetables; 206 items- fruits: 63 items- animals: 66 items

2. Food composition database:

- 26 food items and 9 selected main dishes were analysed for - Macro nutrients , including dietary fibre- Micronutrients (iron, calcium, β-carotene, vit. B1, C, phytate, tannin)

The database includes 204 compiled or borrowed data

-

Sinee Chotiboriboon (continued)

1) Food composition database presented in Website of Centre for Indigenous Peoples’ Nutritionand Environment (CINE) http://www.mcgill.ca/cine/resources/data/karen/

2) Sinee Chotiboriboon, et. al. (2009). “Thailand: food system and nutritional status of indigenous children in a Karen community”,

FAO Publication: Kuhnlein H.V., Erasmus, B., Spigelski, D. 2009. Indigenous Peoples’ food systems, FAO and Centre forIndigenous Peoples’ Nutrition and Environment

Outcome (continued)

Use of FCD:

For nutrition education purposes in order to improve recognition of the values of indigenous foods in Karen community and to promote their consumption among children and women

2) Conservation and utilisation of indigenous foods (2008 onwards)Reported by: Dr. Kunchit Judprasong

Research team and local scholars from the community

Analyses of nutrients and bioactive

compounds

Increase food availability, accessibility & utilization

Genetic conservation to sustain potential food

biodiversity

Nutrition well-being

Survey and collect samples of fish and plants

• FCD• Environments•Others

Database

Objective: - To survey food biodiversity in a community at Srinakarindr Dam area- To determine nutrients, phytochemicals and antioxidant activities

and identify food sources of nutrients - To develop food composition database of the indigenous foods

Outcome:

Food composition database:- Fish: main nutrients, minerals, cholesterol, fatty acids- Vegetables: bioactive compounds and antioxidant activity

3. Dr. Kunchit Judprasong (continued)

Used of FCD:

- Identify nutritious foods to be promoted for consumption in the community

- Baseline information for future research in food speciesconservation to increase availability and sustainability of diets

Research projects and activities on biodiversity, food composition and sustainable diets in ASEANFOODS

Conclusion• Research and programme on food composition in relation to food biodiversity and sustainable diets in ASEAN have just started less than 10 years ago.

• There are activities going on in certain countries with a few reports• The basic research contributes information on nutritive values

of foods for general purposes whereas the interdisciplinary research develops food composition data for specific purposes (promoting availability, accessibility and consumption of diverse varieties of nutritious foods)

• What should be done in the future? - Collaboration among ASEAN researchers: update the status, shareexperience and information, strengthening resources and activities

- Organising ASEANFOODS workshop: address on suitable approach andmethodology for conducting a research on biodiversity for sustainable diets

- Developing/sharing/harmonising a guideline or manual to direct effective research and activity

Acknowledgements• FAO and the collaborators of this symposium

• ASEANFOODS members- Dr. Komari from Nutrition and Food Research and Development Centre, and

University of Djuanda, Bogor, Indonesia.

- Dr. Amin Ismail from Department of Nutrition and Dietetics, Faculty of Medicineand Health Sciences, and Laboratory of Analysis and Authentication, HalalProducts Research Institute, Universiti Putra Malaysia, Malaysia.

- Ms Ennatam Avena and Ms Teresita Portugal from Department of Science and Technology, Food and Nutrition Research Institute. the Philippines

- Mr. Meng Thiam Lim from Health Promotion Broad, Singapore.

- Dr. Sakda Pruenglampoo from Research Institute for Health Sciences, Chiang Mai University, Thailand.

- Ms Sinee Chotiboriboon from Institute of Nutrition, Mahidol University, Thailand. .

- Dr. Kunchit Judprasong from Institute of Nutrition, Mahidol University, Thailand.