About other components - nutrition

In addition to proteins, fats, carbohydrates, vitamins and minerals, foods are composed of thousands of natural components that, although they do not perform vital functions by themselves, when viewed in relation to the basic components, produce various positive effects on the organism.

On the other hand, the food we consume can carry an intentional acquisition of substances [for specific purposes], and, also, incorporated substances or elements that are accidentally incorporated during industrial processing, whether production, storage or transport.

All non-vital components fall into the following classification:

• Natural components.

• Unnatural components.

Natural: It is known that a mixed diet potentially contains between 60,000 and 100,000 different components. These components, although they do not solve what nutrients do, contribute as physiologically active substances capable of creating a barrier against oxidative stress and the propagation of carcinogens.

Biologically active substances: Food components that influence cellular activity and physiological mechanisms that confer health benefits. They can be found in foods of both animal and plant origin.

Biologically active substances of animal origin: Biologically active substances of animal origin include:

• Omega-3 fatty acids located in the tissues of some fish and shellfish.

• Peptides located in dairy products.

• Lutein content of egg yolk.

Bioactive substances of plant origin: the vast majority of known bioactive substances are of plant origin. Plants synthesize a wide range of phytochemicals, which have been classified as biologically active. These components fulfill specific functions in the structuring, development and survival of the plant, and in turn give it various properties such as color, aroma, texture, flavor and aroma, among others.

The benefits that biologically active substances provide to the organism:

• They have important antioxidant effects.

• They help prevent many ailments, including coronary heart disease, stroke. Hypertension. Neurological diseases. Obesity, diabetes and osteoporosis.

Unnatural components

Two major groups are identified:

• Food additives.

• Food contaminants

Food additives: these are substances added to food with the purpose of transforming its taste, texture, odor or color, so that it is commercially more attractive. In other cases, they are substances acquired to optimize production or storage.

In force since 1990, Directive 89/0107/EEC regulated at European level all permitted food additives and their respective conditions of use. The aim was and still is to protect consumers and ensure the circulation of food products in Europe. Union [European Union]. The directive also stipulates that only substances included in the specified list may be used as food additives, and if they are used, the conditions of use indicated must be fully respected. Examples: preservatives, emulsifiers, sweeteners, yeast.

Labeling of foods with additives: Additives must be described in the ingredients section of the package. The mention of additives has a specific structure, always starting with the letter "e" followed by three or four additional numbers. It is an identifying code.

Examples:

• From e-100 to e-199, in this range are colorants and in this category numbers from e-100 to e-109, which are a yellow pigment, between e-110 and e-119 are oranges, etc.

• From e-200 to e299, in this range are the preservative additives.

• It continues to be listed under the same formula until all categories are covered.

Contaminants: Substances that are not intentionally added to food, therefore they are accidental additives. They are found in food as a result of production, processing, preparation, handling, packaging, transportation or storage.

Possible sources of contamination:

• Biological contamination: occurs through food contact with certain pathogens. Example: salmonella infection.

• Pesticides and other agricultural chemicals: commodities that farmers use on crops to reduce crop losses and increase yields.

• Veterinary drug residues: substances regularly used to deal with animal ailments.

• Mycotoxins: toxins produced by fungi that infect animals. Due to their strong and resistant nature, they persist in the food chain, regardless of freezing and cooking.

• Environmental toxins: Substances that enter the environment unnaturally by human hands, and can be heavy metals such as mercury or cadmium.

Measures to reduce the risks associated with the consumption of food containing hazardous substances:

• Consume foods of certified organic origin. These are foods that are processed under close scrutiny and comply with standards and rules to reduce the content of potentially harmful substances.

• Rinse fruits and vegetables to remove most of the contaminants.

• Do not consume the peel.