Other food components in child nutrition - nutrition children

Foods, in addition to containing proteins, fats, carbohydrates, vitamins and minerals, include thousands of natural compounds that, although not essential for life, interact with other elements of the diet and generate health benefits.

On the other hand, foods may also contain intentionally added substances and other elements that are accidentally incorporated during production, storage or transport.

Bioactive components in food

It is estimated that a balanced diet contains between 60,000 and 100,000 different bioactive components with the potential to improve health, reducing the effects of aging and preventing chronic diseases.

A bioactive component is one that influences cellular activity and physiological processes, providing benefits beyond basic nutrition. Most of these substances are of plant origin.

Some bioactive components of animal origin

Omega-3 fatty acids: Found in fish such as salmon and sardines, as well as shellfish. It is also present in plant foods such as chia oil. It is added to functional foods such as milk and soy milk.

Attributed benefits:

• Reduced risk of heart disease and atherosclerosis.

• Improved brain function, decreasing the risks of depression and cognitive problems.

Conjugated linoleic acid [CLA]: Present in dairy products and ruminant meats.

Attributed benefits:

• Contributes to the reduction of body fat.

• Stimulates antibody production.

Lutein: Found in egg yolk and vegetables such as red peppers, spinach and kiwi.

Attributed benefits:

• Reduces the risk of age-related eye diseases such as cataracts and macular degeneration.

Plant-derived bioactive compounds

Plant foods contain most of the identified bioactive compounds. These phytochemicals have specific functions in plants and are responsible for their colors, odors, flavors and textures.

Carotenoids: these are organic pigments present in plants and algae, with colors ranging from yellow to dark red.

They include substances such as:

• Carotenes, lycopene and lutein, found in pigmented fruits and vegetables such as carrots, tomatoes, spinach and mangoes.

Attributed benefits:

• Antioxidants that strengthen the immune system.

• They reduce the risk of cataracts and some types of cancer.

Phytosterols: Found in vegetable oils, cereals, legumes and fortified foods.

Attributed benefits:

• They lower LDL cholesterol and reduce the risk of atherosclerosis.

Polyphenols: Present in citrus fruits, nuts, wine and virgin olive oil.

Attributed benefits:

• Antioxidants that reduce the risk of age-related diseases.

• They prevent some types of cancer and have cardioprotective effects.

Sulfur compounds: found in foods such as cauliflower, broccoli, garlic and onions.

Attributed benefits:

• They demonstrate chemopreventive effects and reduce the risk of cancer.

Food additives

Additives are substances added to foods to modify their taste, texture, color or odor, or to facilitate their processing or preservation.

Since 1990, the European Union has been regulating the use of additives to protect consumer health and ensure the free movement of food.

Contaminants

Contaminants are substances not intentionally added, but which get into food during production, processing or transport.

Sources of contamination

• Biological contamination: Occurs through contact with pathogens, such as Salmonella.

• Pesticides: Chemicals applied to crops to prevent losses.

• Veterinary drug residues: Used to combat animal diseases.

• Mycotoxins: Toxins produced by fungi that can remain in food even after cooking or freezing.

• Exposure to nuclear energy: Can cause food contamination and affect health.

• Environmental toxins: Substances such as heavy metals that contaminate the environment and affect food.

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