EP1633207A1 - Aliments dietetiques pour une alimentation visant a controler voire reduire le poids - Google Patents

Aliments dietetiques pour une alimentation visant a controler voire reduire le poids

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Publication number
EP1633207A1
EP1633207A1 EP04739369A EP04739369A EP1633207A1 EP 1633207 A1 EP1633207 A1 EP 1633207A1 EP 04739369 A EP04739369 A EP 04739369A EP 04739369 A EP04739369 A EP 04739369A EP 1633207 A1 EP1633207 A1 EP 1633207A1
Authority
EP
European Patent Office
Prior art keywords
acid
weight
oil
fatty acids
dietary
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP04739369A
Other languages
German (de)
English (en)
Inventor
Matthias RÜSING
Stephan Hausmanns
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Celanese Sales Germany GmbH
Original Assignee
Nutrinova Nutrition Specialties and Food Ingredients GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nutrinova Nutrition Specialties and Food Ingredients GmbH filed Critical Nutrinova Nutrition Specialties and Food Ingredients GmbH
Publication of EP1633207A1 publication Critical patent/EP1633207A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/04—Anorexiants; Antiobesity agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the reduced-calorie mixed food should cause an energy deficit of at least 500 kcal / day. 50-55% of the energy from carbohydrates, 30% from fat and 15-20% from protein (at least 50 g of biologically high-quality protein) should be available (German Society for Nutrition (DGE) 1991, recommendations for the supply of nutrients. 5. Revision: Umschau-Verlag, Frankfurt, 1991).
  • Reduction diets with an energy content of 700-1,000 kcal / day must contain 50 g protein, 90 g complex carbohydrates and 7 g linoleic acid according to ⁇ 14a of the diet regulation (Diet regulation 1988).
  • the daily ration must be at least 800 kcal. At least 25%, but at most 50% of the calorific value may be accounted for by proteins.
  • the calorific value of the fats must not exceed 30% of the total calorific value. It must contain at least 4.5 g linoleic acid.
  • the daily ration must contain a minimum of 10 g and a maximum of 30 g of fiber per daily ration.
  • the amount of carbohydrates is a supplement to the fats and proteins in the permitted energy range.
  • Extremely hypocaloric diets (very low calory diet [VLCD]) with an energy content of 450-700 kcal / day must contain at least 50 g protein, 45 g carbohydrates and 7 g fat with simultaneous substitution of minerals, vitamins and trace elements for isocaloric needs. They may only be prescribed by a doctor and should not be used for longer than four to six weeks and should be reserved for high-risk patients who need rapid weight loss for urgent medical reasons (Anderson et ai, 1992, Benefits and risks of an intensive very-low-calorie diet program for severe obesity., Am. J. Gastroenterol. 87, 6-15). In particular, if overweight is already manifest, weight reduction is achieved through a reduction in daily fat intake, which can give rise to a number of serious problems.
  • VLCD very low calory diet
  • compositions of nutritional components for weight loss and / or cardiovascular health (Gohlke, Z Kardiol 2002; 91 Suppl 2: 12-24; Platt, Current concepts in optimum nutrition for cardiovascular disease, Am J Cardiol 2002 Jan 15; 89 (2): 229-31).
  • US Pat. No. 4,526,902 describes a preparation containing n3 fatty acids for the treatment and prophylaxis of thrombo-embolic conditions.
  • European patent EP 0 275 643 B1 relates to a composition containing linoleic acid and the like. a. to improve memory.
  • EP 0 756 827 A2 fatty acid mixtures in combination with other nutritional components for the nutrition of e.g. B. patients with weakened immune function or tumor patients described.
  • omega-3 fatty acids For example, within the group of omega-3 fatty acids a clear distinction must be made between ALA, EPA and DHA in their physiological significance. The same applies to the various constituents from the large group of dietary fibers, which can vary widely in their physiological meaning (soluble, insoluble, prebiotic dietary fibers, etc.). For example, certain dietary fibers can cause the fatty acids that are added to be physiologically unavailable. This Connections can consequently lead to the fact that diets are stopped, or that after completion or during the diet there is a lack of essential components that can possibly lead to an increased feeling of hunger or corresponding deficiency symptoms. Furthermore, there may be an increased health risk due to a lack of essential components, for example in the area of cardiovascular diseases.
  • the preparation should make it possible to enable a longer-term change in diet and lead to an increase in well-being without having the disadvantages mentioned for the fat or calorie-reduced dietary compositions for weight loss known in the prior art.
  • the dietary preparation should advantageously help in preventing the yo-yo effect and counteract an undersupply of essential fatty acids.
  • the dietary preparation according to the invention comprises at least one n3 fatty acid and optionally at least one fiber.
  • the dietary preparation according to the invention particularly preferably further comprises carbohydrates, proteins and / or fats.
  • the dietary preparation according to the invention comprises a) at least one n3 fatty acid and optionally at least one n6 fatty acid, the ratio of n3 fatty acids to n6 fatty acids ranging from 1: 1 to 1:10, and the at least an n6 fatty acid is preferably selected from the group consisting of linoleic acid, ⁇ -linolenic acid and / or arachidonic acid, and the at least one n3 fatty acid is selected from the group consisting of docosahexaenoic acid, eicosapentaenoic acid and or ⁇ -linolenic acid, b) optionally carbohydrates, c) optionally protein, d) optionally fat, e) at least one active ingredient which reduces the absorption of fat in the intestine, the total energy content of the composition being optionally 40-75%, preferably 55
  • Component d) is covered, and f) optionally at least one fiber.
  • the dietary preparation according to the invention is particularly suitable for use in the context of a health-promoting weight reduction in the case of overweight or obesity, that is to say as a component of reduced-calorie mixed food, in a reduction diet for low-calorie diets for weight reduction or also in an extremely hypocaloric diet (VLCD).
  • VLCD extremely hypocaloric diet
  • the preparation according to the invention is particularly suitable as a component or supplement in a weight-controlling diet which maintains or promotes health.
  • the preparation according to the invention helps with a longer-term change in diet.
  • the preparation according to the invention leads to an increase in well-being in the long term and helps to no longer leave the path of weight control once it has started, which makes the so-called yo-yo effect less likely to occur.
  • the dietary preparation according to the invention helps to compensate for a depletion of essential fatty acids in the body and leads to an extremely positive influence on the main health risk factors caused by being overweight.
  • the at least one n3 fatty acid significantly reduces the cardiovascular risk, as well as atheriosclerosis, high blood pressure, plasma triglyceride levels, heart rate variability, etc., while the at least one fiber has an additional positive effect on the triglyceride and especially the cholesterol values.
  • fiber acts like a sponge. Cholesterol and triglycerides are bound, which prevents the body from using them and excretes them through the intestine. It is precisely this effect of the fiber that means that the corresponding fatty acids have not been traditionally combined with fiber.
  • the combination according to the invention makes it possible to have a positive impact on all the main risk factors of being overweight at once and to achieve significant health advantages for people interested in weight control or weight reduction.
  • an additional positive health effect is achieved by the dietary preparations according to the invention or products made from them by the increased supply of n3 fatty acids.
  • the DHA which is one of the main components of the human brain and the retina of the eye, plays a special role (Horrocks, L.A. et al, 1999, Health benefits of docosahexaenoic acid., Pharmacol. Res. 40, 211-225).
  • the use of the dietetic foods according to the invention thus has a beneficial effect on health beyond the actual nutrition in the context of a diet plan.
  • a dietary preparation is understood to mean a preparation which corresponds to the teaching of dietetics.
  • such a preparation only comprises components that are permitted for use as food or in pharmaceutical compositions.
  • such a preparation in particular does not include any impurities that are detrimental to human health.
  • the term “dietary preparation” is understood as a synonym for “food, food product, preparation for parenteral nutrition”.
  • n3 fatty acids in the sense of the invention are understood to be polyunsaturated long-chain fatty acids (PUFAs) with a chain length> 12 carbon atoms with at least two or more double bonds, the first of the at least two or more double bonds between the carbon atoms C3 and C4 is constituted from the alkyl end.
  • the n3 fatty acids can be present both as free fatty acids, esters, triglycerides, phospholipids or as other derivatives or by chemical or biocatalytic transesterification, for. B. implemented and enriched with the help of suitable enzymes (lipases). All these substances are summarized below under the terms n3 fatty acid or n3 active ingredients, the terms are used synonymously.
  • Docosahexaenoic acid, eicosapentaenoic acid or ⁇ -linolenic acid are particularly preferred, DHA being very particularly preferred.
  • the term “dietary fiber” denotes food components that cannot be broken down by the human digestive system.
  • the fiber and the n3 fatty acids are preferably contained in a suitable combination, which do not reduce the physiological availability of the n3 fatty acids due to the sponge effect of the fiber or this effect is compensated for by a particularly high concentration of n3 fatty acids.
  • Fiber preferred according to the invention is therefore indigestible carbohydrates or their derivatives which do not lead to a reduction in the physiological availability of the essential fatty acids.
  • resistant starch fructooligosaccharides, oligofructoses and inulin or a mixture thereof.
  • a mixture of resistant starch and inulin in a ratio of 1:10 to 10: 1 is preferred.
  • Resistant type 3 starch is particularly preferred here.
  • Type 3 resistant starch is understood to mean an indigestible retrograded or crystalline starch (see e.g. Cummings et al .; British Journal of Nutrition, 75 (1996), pages 733 ff).
  • the preferred concentration of dietary fiber according to the invention varies in a range of 1-15 g per day, in particular 2-10 g per day in a healthy adult due to the physiological effect of the preferred components.
  • Another embodiment of the present invention relates to a dietary preparation that comprises more than one n3 fatty acid and / or more than one fiber.
  • the dietary preparation preferably comprises carbohydrates, proteins and fat in an optimized combination.
  • the combination particularly preferably corresponds to the recommendation of the German Society for Nutrition, i. H. the proportion of energy should consist of 40-75%, preferably 55-60% of carbohydrates, 5-35%, preferably 10-15% of protein and a maximum of 15-35%, preferably 25-30% of fat. ,
  • the dietary preparation additionally comprises vitamins, minerals, trace elements, further essential fatty acids and / or secondary plant substances, preferably in accordance with EC Directive 89/398 on foods for a low-calorie diet to reduce weight.
  • Another embodiment of the present invention relates to a dietary preparation which additionally comprises one or more n6 fatty acids.
  • n6 fatty acids in the sense of the invention are understood to be polyunsaturated long chain fatty acids with a chain length> C12 with at least two or more double bonds, the first of the at least two or more double bonds between the carbon atoms C6 and C7 being constituted starting from the alkyl end.
  • the n6 fatty acids can be present both as free fatty acids, esters, triglycerides, phospholipids or as other derivatives, or by chemical or biocatalytic transesterification, for example.
  • n6 fatty acids according to the invention are linoleic acid, ⁇ -linolenic acid, arachidonic acid and / or n6-DPA, with linoleic acid being particularly preferred.
  • the ratio of n3 to n6 fatty acids in the preparation or in the end product produced therefrom is particularly preferably between 1: 1 and 1:15, preferably between 1: 1 and 1:10 and very particularly preferably between 1: 1 and 1: 5th
  • Another embodiment of the present invention relates to a dietary preparation which additionally comprises one or more monounsaturated fatty acids.
  • a monounsaturated fatty acid preferred according to the invention is oleic acid.
  • the total fat content of the dietary preparation or of the end product produced therefrom contributes at most 35%, preferably at most 30%, to the energy which this preparation or the product makes available to an organism.
  • the content of saturated fatty acids in the dietary preparation or in the end product made from it preferably contributes at most 10%, preferably not more than 8% of the energy that this preparation or the product makes available to an organism.
  • a preferred dietary preparation according to the invention comprises linoleic acid, ⁇ -linolenic acid, docosahexaenoic acid and / or eicosapentaenoic acid, where linoleic acid contributes 1 to 10%, preferably 2 to 3%, of the energy that this preparation or the product produced from it provides to the organism , ⁇ -linolenic acid to c0.2-2%, preferably approx. 1%, docosahexaenoic acid and eicosapentaenoic acid together to 0.1-1%, preferably approx. 0.3%, DHA making up at least 0.1%.
  • the dietary product contains the monounsaturated oleic acid in an amount that provides 1-10% of the total energy.
  • the product in addition to linoleic acid, also contains about 0.1% GLA as a further n6 source.
  • the dietary preparations according to the invention preferably comprise one or more natural oils selected from the list: algae oil, borage oil, safflower oil, fish oil, hemp oil, linseed oil, corn oil, evening primrose oil, olive oil, rapeseed oil, soybean oil, nut oils and / or sunflower oil.
  • the oils can be used in native or processed form or can only serve as a source for individual fatty acids in forms known to the person skilled in the art.
  • flaxseed or linseed oil, hemp oil, rapeseed oil, nut oils and soybean oil serve as preferred sources for ⁇ -linolenic acid, algae, algae products (for example oils) or products or oils from other marine microorganisms, and fish oil as preferred sources for DHA and EPA.
  • Safflower, sunflower, soybean and corn oil are preferred sources of linoleic acid
  • evening primrose oil and borage oil are preferred sources of ⁇ -linolenic acid (gamma-linolenic acid) and olive oil and rapeseed oil for oleic acid.
  • Oil from microorganisms, in particular from the group of Thraustochytriales and Dinophyta, is particularly preferred as sources of DHA.
  • a further embodiment of the present invention relates to the production of the dietary preparation according to the invention by mixing desired amounts of dietary fiber and n3 fatty acids and optionally further constituents. This mixture can then be spray dried, freed from the solvent, agglomerated and / or instantized. Furthermore, all common food technology as well as Gallic manufacturing processes such as pressing, kneading or coating can be used.
  • the n3 fatty acids can be added to the mixture in pure form or encapsulated or microencapsulated, it being possible to use all methods known to the person skilled in the art such as coacervation, spray drying or fluidized bed drying for the encapsulation or microencapsulation. Inclusion in liposomes or micelles is also possible.
  • n3 fatty acids can be added to the mixture in a form which allows a continuous (retarding) release of the fatty acids in the body.
  • Suitable processes for producing these slow release formulations are, for example, coating processes or the use of suitable capsule matrices in the (micro) encapsulation.
  • the fiber according to the invention or the other constituents (such as carbohydrates, protein, fat) can themselves be used as a carrier or matrix for the n3 fatty acids.
  • the combinations according to the invention can also be administered in the form of two or more different dosage forms.
  • Another preferred embodiment of the present invention relates to the use of a dietary preparation as described above for the production of a medical nutritional composition for weight control or weight loss.
  • a dietary preparation as described above for the production of a medical nutritional composition for weight control or weight loss.
  • Another very preferred embodiment of the present invention relates to the use of a dietary preparation as described above for the production of a food for weight-control or weight-reducing nutrition.
  • baked goods such as Bread, rolls, cereals, snack or fruit bars or powdered beverages.
  • dietary preparation according to the invention directly to foods produced in-house (for example in the form of (possibly soluble) tablets, dragées, hard or soft capsules or sachets, granules, powders).
  • Another very preferred embodiment of the present invention relates to the use of a dietary preparation as described above for the production of a dietary supplement in the case of a weight-controlling or weight-reducing diet or for nutritional support in the case of diets.
  • snack or fruit bars beverages or powdered drinks, powder or tablet-like preparations for dissolution, but also tablets (e.g. chewable tablets), dragées, hard or soft capsules, sachets or granules are suitable.
  • a preferred embodiment of the present invention therefore relates to dietary foods or food additives for weight control or weight reduction, comprising at least one n3 fatty acid and at least one fiber, and a ratio of carbohydrates, protein and fat as already described above.
  • the food according to the invention is suitable in the context of a diet plan for weight loss or weight control to compensate for a nutritional deficiency in n3 fatty acids, and to make a positive contribution to the normalization of the triglyceride and cholesterol values and thus to exert a decidedly positive effect on cardiovascular health.
  • the active ingredient combination according to the invention can in particular compensate for a depletion of essential n3 fatty acids in the body, which experience has shown that after the administration of fiber and in particular as an undesirable side reaction in the case of medicinal treatment of high cholesterol levels with statins.
  • Treatment with statins is indicated for overweight or obese patients as well as for diabetics and cardiac patients.
  • Depletion of essential n3 fatty acids can also occur as a result of a targeted weight reduction that is often recommended for these patients, in particular by reducing the fat content in the diet.
  • the combination of active substances according to the invention can be medicaments or dietary agents for reducing fat absorption in the intestine, such as, for. B. contain the active ingredient Orlistat (Xenical, Röche) or chitosan products.
  • Orlistat Xenical, Röche
  • the preferred daily dose of total omega-3 fatty acids comprises about 70 mg - 3 g.
  • Particularly preferred in this case is a concentration of DHA of 100 mg - 2 g, particularly preferred of 120 mg - 800 mg.
  • the dietary foods according to the invention contain the n3-fatty acids and dietary fiber in amounts which are suitable for one or more daily intakes to achieve the desired daily dose or a reduced physiological usability of fatty acids e.g. B. with a simultaneous increase in fiber.
  • the dosage of the individual components can also be individually adjusted to the respective patients and their nutritional or medical needs, or meet the typical needs in one or more simple mixtures. Depending on the desired result, different mixtures of the components can be used.
  • n3 fatty acids are also present in the dietetic foods according to the invention in concentrations which have a positive effect on health (or which correspond to the recommendations).
  • the daily dose of n3 fatty acids can be in the range from 50 mg to 10 g, usually from 100 mg to 7 g and preferably from 200 mg to 5 g.
  • the dietetic foods according to the invention particularly preferably comprise the fatty acids in a concentration such that the following daily doses result: n3 fatty acids: 0.5-5 g of ⁇ -linolenic acid; in a special embodiment additionally 50 mg - 2 g long-chain n3 fatty acids (DHA and / or EPA) n6 fatty acids: 2-10 g linoleic acid, in a special embodiment additionally 100-500 mg ⁇ -linolenic acid, the ratio of n3- to n6 fatty acids is preferably between 1: 1 and 1:10, particularly preferably between 1: 1 and 1: 5.
  • the dietetic food according to the invention also contains at least 2 g of monounsaturated oleic acid.
  • a particularly preferred example of a dietetic food according to the invention administers approximately 1500-2000 kcal daily, the following composition being selected for the fatty acids: n3 fatty acids: ALA, DHA, EPA: a total of 1-10 g, preferably 3-8 g, where ALA makes up 2-6 g thereof and DHA 100-300 mg, preferably about 200 mg; n6 fatty acids: LA 4-20 g, preferably not more than 10 g.
  • the ratio of LA to ALA / DHA / EPA should preferably be between 1: 1 - 10: 1.
  • the dietary foods according to the invention can be taken up at a specific time of day or distributed over the day, the quantitative ratios of Dietary fiber and n3 fatty acids correspond to the above-mentioned ratios when taking smaller doses.
  • the agents according to the invention can also be administered separately in the form of a dietary food or dietary supplement containing the dietary fiber and the n3 fatty acids.
  • compositions according to the invention can of course comprise all further additives which appear to be useful to the person skilled in the art.
  • ingredients additives to improve the resolution
  • examples include ingredients (additives) to improve the resolution
  • ingredients include ingredients (additives) to improve the resolution
  • soluble carriers or tablet disintegrants such as soluble carriers or tablet disintegrants such.
  • agents can contain conventional additives such as solvents, fillers, carriers such as methyl cellulose, among others.
  • Powdered preparation for food supplement for one serving size
  • DHA-rich algae oil (DHA content 43%) 120 mg
  • Drinking powder as a meal replacement enriched with nutrients and vitamins.
  • Serving size 35 g. Stir in 250 ml of water or low-fat milk.
  • sugar thickener: microcrystals, fructooligosaccharides (3 g), vegetable oil (e.g. mixture of olive, linseed, sunflower, safflower, evening primrose, rapeseed, soy palm oil etc.), cocoa powder, inulin , DHA-rich algae oil (43% DHA, 150 mg), milk protein, chocolate powder, vanillin, maltodextrin, skimmed milk powder.
  • vegetable oil e.g. mixture of olive, linseed, sunflower, safflower, evening primrose, rapeseed, soy palm oil etc.
  • cocoa powder e.g. mixture of olive, linseed, sunflower, safflower, evening primrose, rapeseed, soy palm oil etc.
  • cocoa powder e.g. mixture of olive, linseed, sunflower, safflower, evening primrose, rapeseed, soy palm oil etc.
  • cocoa powder e.g. mixture of
  • Minerals and vitamins per serving (35 g): Potassium citrate 210 mg, sodium citrate 110 mg, magnesium oxide 38.5 mg, iron sulfate 13.76 mg, zinc oxide 5.53 mg, copper gluconate 2.50 mg, manganese sulfate 0.82 mg, potassium iodide 0.07 mg, sodium selenite 0.03 mg; Vitamin C 42.51 mg, vitamin E 17.33 mg, niacin 6.38 mg, pantothenate 1.72 mg, vitamin B6 0.86 mg, vitamin A 0.70 mg, vitamin Bl 0.67 mg, vitamin B2 0 , 13 mg, folic acid 0.07 mg, biotin 0.07 mg, vitamin D 0.002 mg.
  • Antioxidants sodium ascorbate, tocopherol.
  • Dye, thickener carboxymethyl cellulose, xanthan
  • Example 3 Ready-made drink, vanilla (portion size 250 ml)
  • Novellose 330 TM National Starch
  • DHA-rich algae oil 43% DHA

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Abstract

L'invention concerne des aliments diététiques destinés au contrôle voire à la réduction du poids, ces aliments comprenant au moins un acide gras n3 (oméga-3) combiné à des fibres. Ces aliments présentent en outre un rapport équilibré d'hydrates de carbone, de protéine et de graisse, et ils présentent de préférence un rapport équilibré d'acides gras, notamment d'acides gras n3 par rapport aux acides gras n6 (environ 1 :1 à 1 :10). Les combinaisons alimentaires selon l'invention visent à fournir un apport suffisant en acides gras essentiels, notamment en acides gras à longue chaîne oméga-3, en particulier en acide docosahexaénoïque (DHA), dans le cadre d'une réduction pondérale ciblée. Les combinaisons alimentaires de l'invention présentent un avantage particulier pour un apport limité de graisse, par ex. dans le cadre d'une alimentation pauvre en matières grasses visant au contrôle ou à la réduction du poids. La présente invention porte également sur un procédé pour produire ces aliments diététiques et sur leur utilisation.
EP04739369A 2003-05-28 2004-05-26 Aliments dietetiques pour une alimentation visant a controler voire reduire le poids Withdrawn EP1633207A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE10324548A DE10324548A1 (de) 2003-05-28 2003-05-28 Diätisches Lebensmittel bei einer gewichtskontrollierenden bzw. gewichtsreduzierenden Ernährung
PCT/EP2004/005666 WO2004105516A1 (fr) 2003-05-28 2004-05-26 Aliments dietetiques pour une alimentation visant a controler voire reduire le poids

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EP1633207A1 true EP1633207A1 (fr) 2006-03-15

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JP (1) JP2007501852A (fr)
DE (1) DE10324548A1 (fr)
WO (1) WO2004105516A1 (fr)

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