Other food components in nutrition

It is estimated that a mixed diet may contain between 60,000 and 100,000 different components, which, although they do not have the status of nutrients, provide physiologically active substances capable of protecting the organism from oxidative stress and carcinogenic proliferation.

Bioactive substances: These are food components that influence cellular activity and physiological mechanisms that provide health benefits. These substances can be of animal and plant origin.

Bioactive substances of animal origin: among the bioactive substances of animal origin we find:

• Omega-3 fatty acids, present in the tissues of certain fish and shellfish.

• Peptides contained in dairy products.

• Lutein contained in egg yolk.

Bioactive substances of plant origin: the vast majority of the bioactive substances identified are of plant origin. Plants synthesize countless phytochemical substances, identified as bioactive. These components 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.

Benefits of bioactive substances to the organism:

• They perform an important antioxidant action.

They contribute to the prevention of numerous diseases, among these are:

• Coronary heart disease.

• Cerebral infarction.

• Arterial hypertension.

• Neurodegenerative diseases.

• Obesity, diabetes and osteoporosis.

Non-natural components: They can be classified in two groups:

• Food additives.

• Food contaminants.

Food additives: these are substances that are added to food with the purpose of modifying the taste, texture, smell, or color, to make them more attractive to our tastes and in other cases to facilitate the elaboration 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).

In addition, the directive clarifies that only substances included in the established lists are to be used as food additives and only under the conditions of use indicated therein. For example: preservatives, emulsifiers, sweeteners and yeasts.

Labeling of foods containing additives: All additives present in foods must be described in the ingredients section of the packaging. Additives are named using a code that always begins with the letter e and is followed by three or four more digits that allow the additive to be identified. For example:

• From e-100 to e-199, in this range are the coloring additivesand within that category, the numbers between e-100 and e-109, are the yellow colorants, between e-110 and e-119 the orange colorants and so on until reaching e-200 which belongs to another category of additives.

• From e-200 to e299, in this range are the preservative additives and within this category, each type is named in the same way as it was done in the category of colorants.

• They continue to be listed in a similar way until all the categories are covered.

Contaminants: contaminants are those substances that were not intentionally added to the food and are present in the food as a result of production, processing, preparation, treatment, packaging, transport or storage.

Some sources of contamination:

• Biological contamination: occurs by contact of food with pathogenic elements. Example: salmonella contamination.

• Pesticides and other agrochemicals: elements that farmers apply to crops in order to reduce crop losses and increase yields.

• Residues of veterinary drugs: used to combat diseases in animals.

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

• 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.

Measures to reduce the risks of consuming food containing toxic substances: Consume food of organic origin, elaborated under norms and rules that reduce to the maximum, the possible content of toxic substances. Wash fruits and vegetables thoroughly, which can eliminate a considerable part of contaminants. Peel fruits.