TECHNICAL FIELD

The present invention concerns a food composition product that creates the conditions necessary for improving and facilitating nutrient uptake, particularly for people who for various reasons have difficulty in actively ensuring the body a daily and sufficiently effective intake of essential nutrients. TECHNICAL BACKGROUND

An effective intake of necessary nutrients is fundamental to providing the body with the building blocks needed to maintain effective cell protection. Every day, the body needs to produce several billion building blocks to recreate and renew the cell structures. This is the foundation for maintaining the body in an anabolic (building) metabolic phase, which in turn is the foundation for both well-being and health.

Again, in turn, effective cell production is necessary in order for the body to be able to maintain effective immunities and to develop a good state of health over time. By means of a varied and well-balanced diet based on fundamental knowledge within nutrition, healthy people can provide their bodies with at least the majority of the essential nutrients they need.

Due to illness, old age or other physical or mental reasons, people have difficulty in actively supplying their bodies with a daily and sufficiently effective intake of vital "essential" nutrients. Such can be due to a loss of appetite, problems chewing, heavy medication or social problems, or there may be other reasons that complicate the provision of the body with the essential nutrition needed to start or maintain anabolic metabolism and thereby strengthen or maintain muscle mass. International research shows this very condition to be an extremely crucial function to maintaining a strong immunity and thus improve or maintain health.

Ensuring an effective intake of essential nutrients for people suffering such difficulties is a problem and thus improvement within this field is needed.

A product which can help in maintaining the aforementioned functions simply and with energy-dense, small or moderate mealtime doses may constitute a crucial part of people's quality of life and health, which in turn in a concrete way can help reduce the community's health-care costs.

DISCLOSURE OF INVENTION

The object of the present invention is to create the conditions necessary for improving and facilitating nutrient uptake, particularly for people who for various reasons have difficulty in actively ensuring the body a daily and sufficiently effective intake of essential nutrients. This object is achieved using a food composition product according to claim 1. The object is also achieved using a food product comprising such food composition production, a use of such a food composition product and a mealtime dose according to that which is indicated in the enclosed patent claim. The invention pertains to a food composition product comprising all essential amino acids, Omega 3 fatty acids and probiotic bacteria, wherein the food composition product allows for a preparation of a mealtime dose comprising at least 15% of what according to the WHO is the recommended daily intake of the aforementioned essential amino acids and Omega 3 fatty acids.

Preferably, the food composition product allows for a mealtime dose comprising at least 15% of what according to the WHO is the recommended daily intake of the aforementioned probiotic bacteria. The recommended daily intake of probiotic bacteria can also be based, e.g., on recommendations from EFSA, experience or on the manufacturer's information for the bacteria in question. The mealtime dose preferably contains at least 0.15 grams of Omega-3 fatty acids, based on WHO guidelines for daily intake of proteins and fatty acids. Based on a fundamental intake of nutrients, the body can transform certain nutrients into proteins (amino acids). However, the essential amino acids phenylalanine, isoleucine, leucine, lysine, methionine, threonine, tryptophan and valine can only be supplied to the body externaly via the diet, as well as the polyunsaturated Omega-3 fatty acids. It is therefore important for those with difficulty in getting sufficient nutrition to eat a varied diet in sufficient quantities, or those who regularly eat a non- optimally balanced diet to have access to a simple and concentrated, as well as easily dispensed dietary supplement with essential basic nutrition which with a minimal volume provides a maximum uptake in the body.

The addition of probiotic bacteria reinforces the uptake of the essential nutrients in the food composition product. This strengthens the effect of putting the body in an anabolic phase and building the necessary muscle mass and a strong immunity. The addition of probiotic bacteria provides an effective and safe way of achieving an optimal nutritional uptake of the essential nutrients in the food composition product.

The nutritional uptake of the food composition product is optimal since probiotic bacteria reinforce the intestinal function for the uptake of nutrition. This means that a comparably lower dose of food composition product can be ingested in order to reach the recommended daily dose of essential nutrients, which is beneficial, for example, for people with reduced appetite, problems chewing or those under heavy medication. These problems are particularly common among older people and those in poor health. Within these groups, international research shows an alarmingly high proportion of people who suffer from or risk ending up with catabolic (breakdown) metabolism resulting in malnutrition. Specifically, this pertains to protein malnutrition.

The food composition product according to the invention preferably contains a nutritional dose of at least 10 grams, consisting of at least 7 grams of protein, at least 0.15 grams of Omega-3 fatty acids and probiotic bacteria, and preferably a dose of carbohydrates and at least 3% dietary fibre.

The food composition product shall thus be combined so that it contains at least 15% of the WHO recommended daily dose of essential amino acids and Omega-3 fatty acids and 15% of a daily dose of the probiotic bacteria which could be established through experience, or is indicated by the manufacturer or by the WHO or EFSA as the recommended values (see below). The object of this is to ensure the defined needs of essential nutrition in order in turn to maintain effective cell reproduction.

The food composition product preferably comprises a combination of at least three sources of protein from both plant and animal sources. The food composition product thus preferably contains some derivatives of whole eggs, i.e., derivatives of whole eggs with egg white and egg yokes, where the proportion between Omega-3 and Omega-6 is 1 :0.7-1.5. The optimal fatty acid balance of Omega-3 and Omega-6 can be obtained from hens fed with special vegetable feed, which itself is previously known. The addition of egg in the food composition product ensures the presence of oxidation-safe Omega-3 fatty acids in the food composition product, which in itself is a dry substance. The current balance between Omega-3 and Omega-6 fatty acids is optimised to maintain normal cellular functions. The relation between Omega-3 and Omega-6 also provides an excellent balance between saturated, monounsaturated and polyunsaturated fatty acids. Whole eggs also contain a beneficial balance of amino acids, which together with the other constituent protein sources provide a unique amino acid profile, as well as important fat-soluble vitamins.

The food composition product according to the invention furthermore also preferably contains a whey derivative as well as a derivative of legumes, e.g., yellow peas. Whey has a high biological value as a protein source, where legumes, specifically yellow peas, are an excellent source of the amino acid arginine, which is vital to immune response. By combining protein from whole eggs, whey and legumes, e.g., yellow peas, a unique diversification of amino acids is obtained, which also contains a complete addition of all essential amino acids in a carefully determined balance.

The probiotic bacteria can be a mix from several groups, the food composition product preferably contains such from the group of milk acid bacteria, and preferably from the Lactobacillus and Bifidobacterium strains (see the table below in which the preferred bacteria strains have been listed). Lactobacillus transforms lactose and other sugars into lactic acid. These bacteria thrive in an acidic environment, for example, in the stomach, as they are tolerant to low pH values. Research shows that many of these bacteria strains contribute considerably to improved nutrient uptake, which is beneficial to ensuring the uptake of essential nutrients with minimum nutritional doses.

The term "derivative of pertains to the product obtained after pre-processing of the raw ingredient, which for the food composition product typically entails a mechanical process, such as, for example, extraction, drying and grinding. Derivatives from various raw ingredients can be mixed to form a food composition product in dry- powder form / dry-substance form.

According to one embodiment of the invention, the food composition product contains derivatives of rosaceae and preferably from apple and rosehip. Rosaceae are a source of carbohydrates, which together with legumes, such as yellow peas, help to give the food composition product an beneficially low GL value ("Glycemic Load"). GL-value is a summary value for glycemic index (Gl) and dietary carbohydrate content. Gl is a measure of the degree to which the concentration of glucose in the blood rises after consuming of certain foodstuffs. A low Gl here pertains to foods with a Gl value between 0-55.

In a further variation of the invention, the food composition product contains at least 3 grams of dietary fibre. A high proportion of fibre helps lower the glycemic index and improves intestinal motility and intestinal peristalsis, so that the food composition product can be processed more effectively. Furthermore, the fibre helps eliminate toxins in the cells and is furthermore known to reduce the level of cholesterol in the blood stream.

One food composition product according to the invention can be a dry mixture in powder form that can be mixed in water or in a food in solid form.

In one embodiment, a foodstuff can entail a food composition product, where the foodstuff is liquid or in solid form. This makes the food composition product easy to administer and to dose from a nutritional perspective.

The invention also concerns to a foodstuff comprising a food composition product according to the above, where the foodstuff is in liquid or solid form, and to a use of a food composition product according to the above for the preparation of a mealtime dose. The invention also concerns such a dose.

Tabell 1 - WHO technical report 935;

Table 23

Summary of the adult indispensible amino acid requirements

Amino acid protein (b) Present estimates 1985 FAO/WHO/UNU(a) mg/kg mg/g mg/kg mg/g per day protein (b) per day protein (b)

Histidine 10 15 8-20 15

Isoleucine 20 30 10 15

Leucine 39 59 14 21

Lysine 30 45 12 18

Methionine + cysteine 15 22 13 20

Methionine 10 16

Cysteine 4 6

Phenylalanine + tyrosine 25 38 14 21

Threonine 15 23 7 11

Tryptophan 4 6 3.5 5

Valine 26 39 10 15

Total indispensable amino acids 184 277 93,5 141

(a) From reference 1.

(b) Mean nitrogen requirement of 105 mg nitrogen/kg per day (0.66 g protein/kg per day).

Tabell 2 - WHO technical report 916

Table-1: Ranges of Population Dietary Intake Goals

SUBSTITUTE SHEET (Rule 26) Table 3 - Preferred Probiotic Bacteria Strains for the Food Composition Product

Primarily one or more of the following strains:

Bacillus coagulans GBI-30, 6086

Bifidobacterium animalis subsp. lactis BB-12

Bifidobacterium longum subsp. infantis 35624

Lactobacillus acidophilus NCFM

Lactobacillus paracasei St11 (or NCC2461)

Lactobacillus johnsonii La1 (= Lactobacillus LC1 , Lactobacillus johnsonii NCC533)

Lactobacillus plantarum 299v

Lactobacillus reuteri ATCC 55730 (Lactobacillus reuteriSD2112)

17938, daughter strain of ATCC 55730)

Saccharomyces boulardii

Lactobacillus rhamnosus GR-1

Lactobacillus reuteri RC-14

Bifidobacterium bifidumBB-12

Lactobacillus acidophilus CL1285

Lactobacillus casei

LBC80R Lactobacillus

Lactobacillus plantarum HEAL 9

Lactobacillus paracasei8700:2 but possibly also one or more of the following strains (which can be combined with one or more of the strains above)

Lactobacillus paracasei LMG P 22043

Lactobacillus johnsonii BFE 6128

Lactobacillus fermentum ME-3

Lactobacillus plantarum BFE 1685

Bifidobacterium longum BB536

Bifidobacterium animalis ssp. lactis Bb-12

Lactobacillus plantarum 299v

Lactobacillus rhamnosus LB21 NCIMB 40564

Lactobacillus Paracasei Lpc-37

Bifidobacterium lactis Bi-07

Bifidobacterium lactis Bi-04

Bifidobacterium bifidum Bb-02 DESRIPTION OF EMBODIMENTS

In a preferred embodiment, the food composition product is used in the preparation of a mealtime dose. This is done through drying and grinding the selected raw ingredients and mixing these into a dry mix. This dry mix is then prepared as a mealtime dose in solid or liquid form by mixing the dry mixture in a determined quantity of liquid or in a solid, such as, for example, in the form of a nutritional bar. A mealtime dose is customised in terms of nutrition to replace a complete meal or snack, or serve as a supplement to one or more meals. One mealtime dose of the food component product contains ingredients which correspond to at least 15% of the recommended daily intake of essential amino acids and 0.15 grams of Omega-3 fatty acids based on current WHO recommendations for daily intake, and furthermore one or more of the defined probiotic bacteria in a dose that contains at least 15% of what experience, or the manufacturer, or the WHO or EFSA can state as a guideline as to what constitutes a suitable daily dosage at the given time.

Carbohydrates, proteins and fats in the mealtime dose are combined in such a way that the food composition product's glycemic index is lower than 55. A low Gl value in a mealtime dose results in a low glucose level in the blood following intake, which counteracts insulin peaks. Thus, this counteracts the rapid storage of sugar and fats in the cells. An even insulin level is also important in counteracting insulin resistance and associated illnesses.

A mealtime dose offers essential nutrients in an excellent balance and thus serves as an excellent supplement to other food. The nutritional uptake is optimal since probiotic bacteria simultaneously reinforce the intestinal function for the uptake of nutrition. This means that a lower dose of food composition product or foodstuff can be ingested in order to reach the recommended daily dose of essential nutrients, which is beneficial, for example, for people with reduced appetite, problems chewing or those under heavy medication. The mealtime dosage can thus be reduced, relative to one not comprising the food composition product, since the nutritional uptake is optimised and less nutrition is waste upon intake.