Other food components of children's nutrition

In addition to proteins, fats, carbohydrates, vitamins and minerals, foods contain thousands of natural components that, although not considered essential for life, in their interrelation with the other components of the diet, have beneficial effects on health.

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

Bioactive components of food

It is estimated that a varied diet may contain between 60,000 and 100,000 different bioactive components, potentially capable of promoting beneficial health effects such as the reduction of the negative consequences of aging and the prevention of chronic diseases.

A bioactive component of a food is considered to be those elements that influence cellular activity and physiological mechanisms and provide a health benefit beyond those considered as basic nutrition. Most of the bioactive substances identified are of plant origin.

Some bioactive components of animal origin

Omega-3 fatty acids: It is present in certain fish -salmon, sardines- and shellfish. We can obtain it in foods of vegetable origin through chia oil or salvia hispanica. Omega-3 is added as a functional food to milk, soy milk, etcetera.

Some beneficial effects attributed to it:

• Reduces the risks of suffering from arteriosclerosis and coronary heart disease.

• They promote better brain function: They reduce the risks of suffering from depression, poor memory, low IQ, dyslexia, and so on.

Conjugated linoleic acid (CLA): It is present in dairy and meat products from ruminant animals.

Some beneficial effects attributed to it:

• Combat obesity by reducing body fat levels.

• They contribute to the increase in the formation of antibodies.

Lutein: It is present in egg yolk and plant foods such as red peppers, cabbage, lettuce, spinach and kiwi.

Some beneficial effects attributed to it:

• They reduce the risk of ophthalmological diseases associated with aging, such as cataracts and macular degeneration.

Some bioactive components of vegetable origin

As already mentioned, it is foods of plant origin that contain most of the bioactive substances identified. These phytochemical substances play specific roles in the growth and survival of plants and also provide them with their sensory characteristics such as color, odor, texture, flavor and aroma, among others.

Carotenoids: These are organic pigments found in their natural form in plants, algae and some kinds of fungi. Their color varies from pale yellow, through orange, to dark red. Within this group, the following substances stand out:

• Carotenes ( ?-carotene and ? carotene).

• ?-cryptoxanthin

• Lycopene and lutein, among others.

They are found in fruits, vegetables and highly pigmented vegetables:

• Orange

• Mango

• Peach

• Avocado

• Spinach

• Lettuce

• Chard

• Tomato

• Red bell pepper

Some beneficial effects attributed to it:

• Antioxidant effects.

• They favor the immune function.

• Reduced risk of diseases such as cataracts, macular degeneration and some types of cancer, such as prostate cancer.

Plant sterols (phytosterols): They are found in vegetable oils -corn, soybean, sunflower and olive-; in cereals, legumes, vegetables and fortified foods.

Some beneficial effects attributed to them:

• They are able to reduce the levels of bad cholesterol (LDL) and total cholesterol in blood, thus reducing the risks of developing arteriosclerosis.

Phenolic compounds and polyphenols: More than 10 groups of phenolic compounds are described, however most of the polyphenols in plant foods are simple phenols and flavonoids. They are found in citrus and other fruits, nuts, olives, wine, virgin olive oil, beer, tea, etcetera.

Some beneficial effects attributed to them:

• They are antioxidants, so they reduce the risk of suffering from diseases associated with aging.

• They reduce the risk of some types of cancer -breast cancer, prostate, colon and others.

• They have cardioprotective effects.

Sulfur compounds glucosinolates: They are found in cauliflower, Brussels sprouts, broccoli, mustard, turnip greens, garlic and onions.

Some beneficial effects attributed to them:

• These compounds have shown a marked chemopreventive capacity in human cell cultures.

• They reduce the risk of cancer.

Food additives

Additives are substances that are added to food with the purpose of modifying the taste, texture, odor, or color, to make them more attractive to our tastes and in some cases to facilitate processing or preservation processes.

Since 1990, through Directive 89/0107/EEC, all authorized food additives and their conditions of use have been harmonized at European level, in order to protect consumer health and ensure the free movement of food products in the European Union (EU).

Contaminants

Contaminants are substances that have not been intentionally added to food, but are present in food due to processes such as production, processing, preparation, treatment, packaging, transport or storage.

Sources of contamination

• Biological contamination: It is produced by food contact with pathogenic elements. Example: Salmonella contamination.

• Pesticides and other agrochemicals: These are used by farmers on crops to minimize losses and maximize yields.

• Residues of veterinary drugs: They are used to treat animal diseases.

• Mycotoxins: These are toxic substances produced by fungi that affect animals. Due to their resistance to decomposition, they remain in the food chain even after freezing and cooking.

• Excessive presence of nuclear energy: Unplanned exposure of food may occur, causing health disorders in consumers.

• Environmental toxics: These are substances that are released into the environment by human action, such as heavy metals like mercury or cadmium. For example: When batteries are thrown into the environment.