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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 Institute
Approved 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
Nutri-Bitessm Summary
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.
Tomato Nutrient Profile
• Vitamins
– Vitamin C
– Vitamin E
• Minerals
– Potassium
• Fiber
• Carotenoids
–
–
–
–
Lycopene
b-carotene (vitamin A)
Lutein & zeaxanthin
Phytoene, phytofluene
• Flavonoids
– Quercetin (rutin)
– Naringenin
– Kaempferol
• Phenolic Acids
– Chlorogenic acid
• Glycoalkaloids
– a-tomatine
– dehydrotomatine
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 foods
Food
Serving
Lycopene (micrograms)
Tomato Paste, canned
1c
75,362
Tomato puree, canned
1c
54,385
Marinara sauce
1c
39,975
Tomato soup, canned
1c
25,615
Vegetable juice cocktail,
canned
1c
23,337
Tomato juice, canned
1c
21,960
Watermelon, raw
1 wedge
12,962
Tomatoes, raw
1c
4,631
Ketchup
1 tablespoon
2,551
Pink grapefruit, raw
½ grapefruit
1,745
Baked beans, canned
1c
1,298
Sweet red peppers, raw
1c
459
Average 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
Emerging areas for Tomato as a
health promoting food
•
•
•
•
Skin health
Bone health
Brain health
Body weight control
Reviewed in Am J Lifestyle Med, Burton-Freeman & Reimers, 2011
http://www.tomatowellness.com/report/ Author: Burton-Freeman
Tomato intake
Relationship between tomato products
intake and serum lycopene
Concentration lycopene in blood
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 Matter
Carriers of under consumed nutrients
Potassium; Fiber; Vitamin A (carotenoids); Vitamin C
Magnesium; Folate; Vitamin K
Low energy dense, high nutrient dense
Satiety
Replace 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 Disease
Authoritative 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
DGAC Vegetable Research Question
What 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?
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%
Changes 2005 to 2010 Dietary Guidelines
2000 kcal diet pattern, weekly subgroup intake recommendations
Dark Green Dry Beans &
Peas
Starchy
Orange
Other
Red Orange
2005
3 c/wk
3 c/wk
3 c/wk
2 c/wk
6.5 c/wk
2010
1 ½ c/wk
1 ½ c/wk
5 c/wk
5 ½ c/wk
4 c/wk
One Half Cup Tomatoes per Day Closes Gap
Adults’ Median Vegetable Intake Adjusted to 2000 calorie pattern
Cups
Helping Clients Eat More Vegetables
Leverage the fundamental drivers of food consumption
Taste
Serve favorites more often
In addition to less familiar vegetables
In a variety of forms
Fundamental drivers of food consumption
Availability/Convenience
Encourage all types – raw, frozen, canned
Cost
Low cost recipes with vegetable as key ingredient make it
difficult to omit the vegetable
Final Comments
 Tomatoes deliver on multiple consumer demands
 Taste, Convenience, Calories, Cost, Health
 Nutritional profile of tomatoes = Nutrient-dense
 Package of micro- and phyto-/ bioactive nutrients associated with health
 Processing improves bioavailability of key bioactive nutrients
 Tomatoes 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
Tomato Science Resource
http://www.tomatowellness.com/report/
Research Tab - -> Research Summary - ->
Summary of Research - Tomatoes / Lycopene and Disease Risk – 2009 UPDATE
Website Site Map
• Cancer Summary
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Main Findings - Dietary Lycopene
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Main Findings - Plasma/Serum Lycopene
•
–
Referenced research: abstract and results
Main Findings -Tomato & Tomato-based Foods
•
•
Referenced research: abstract and results
Main Findings - Lycopene Supplementaion
•
–
Referenced research: abstract and results
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
CANCER
CVD
SKIN
BONE
BRAIN
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