Unlocking the Cardiovascular Benefits of Tea
Date: Wednesday, December 4, 2019
Time: 12:00 - 13:00 ET
Speakers: Joy Dubost PhD RD, Unilever; Taylor C. Wallace PhD, CFS, FACN, Think Healthy Group, Inc., George Mason University
To register, CLICK HERE
Beverages are important for a number of reasons, including hydration, providing essential nutrients and bioactives, and meeting food group intake. It is time to move beyond the simple message of avoiding sugar sweetened beverages and provide guidance that focuses on obtaining as much of the daily fluid needs as possible from beverages, which contain a lower amount of calories and an improved nutrient profile. Based on scientific evidence, we will propose a guidance system on beverage consumption. In addition, this webinar will also provide an evidence-based review of both population based and randomized control trials demonstrating the benefits of consuming bioactives, including flavonoids from tea and impact on heart health, stroke, vascular function and blood pressure.
At the end of this webinar, attendees will be able to:
Describe the current research on flavonoid consumption from tea on heart health, stroke, vascular function and blood pressure
Discuss with clients and consumers the dose of tea needed to exert cardioprotective effects.
Propose a beverage guidance system that provides recommendations on the relative health and nutritional benefits and risks of various beverage categories
In this webinar, Dr. Dubost will first provide an overview of the contribution of various beverages to both positive food groups and nutrients to encourage, as well as to nutrients to limit (saturated fat, sugars and sodium). She will outline the principles and a model framework for beverage guidance, which can be a tool to help consumers understand how the right balance of beverages can help maintain hydration, potentially meet nutrient needs, and obtain functional bioactives. The framework will also address how beverage choice can be used to control intake of nutrients to limit such as sugars, saturated fat and sodium.
Dr. Wallace will then discuss how unsweetened tea can be considered a healthful beverage option. Tea leaves contain high amounts of polyphenols (about 30% by dry weight), mainly in the flavonoid family. The major class of flavonoids in tea are flavan-3-ols, such as catechin, epicatechin, epigallocatechin (EGC), epicatechin gallate (ECG), and epigallocatechin gallate (EGCG). These flavan-3-ols have been consistently shown to elicit cardioprotective effects in clinical, observational and mechanistic studies. There is increasing evidence that illustrate a protective effect of tea consumption against cardiovascular diseases, due to its high concentrations of certain flavan-3-ols and other polyphenols. Results from two recent systematic reviews of randomized controlled trials and prospective cohort studies support the robustness of these associations. This webinar will review the most current evidence on tea consumption and why it should be recommended as a healthful beverage of choice.
This webinar is sponsored by Unilever.
About the Speakers:
Joy Dubost, Ph.D. RD, LD
Head of Nutrition & Health, External Engagement, North America
Joy Dubost, Ph.D. RD, LD is the head of Nutrition and Health, External Engagement, North America at Unilever. She is responsible for leveraging public and private sector partners, engaging with key Federal agencies, and leading outreach to key opinion formers to ultimately improve nutrition and public health in North America. In addition, Dr. Dubost is engaged with setting the short and long-term nutrition strategic direction for all Foods and Refreshment categories in North America, ensuring alignment with the global nutrition agenda. Prior to joining Unilever, she served as the Senior Director of Science and External Affairs at the Beer Institute where she was the primary scienstist providing expertise on scientific evidence and communications as it relates to moderate alcohol consumption. Prior to this role, she served as the Senior Director of Nutrition at the National Restaurant Association where she provided leadership and expertise on a wide spectrum of food science and nutrition issues related to the restaurant and foodservice industry. In this role, she led the development and implementation of the award winning, nationally recognized children’s dining program called Kids LiveWell. Dr. Dubost was also previously employed as a Principle Scientist at PepsiCo Incorporated, where her focus was in product development and nutrition communications. She received a Ph.D. in food science from the Pennsylvania State University, a M.S. degree in food science at University of Georgia, and a B.S. in Nutrition and Chemistry at Hood College. Dr. Dubost is a Registered Dietitian and completed her dietetic internship at the University of Michigan Hospitals.
Taylor C. Wallace PhD, CFS, FACN
Think Healthy Group, Inc.
George Mason University
Taylor C. Wallace, PhD, CFS, FACN, is Principal and CEO at the Think Healthy Group and an Adjunct Professor in the Department of Nutrition and Food Studies at George Mason University. Prior to founding the Think Healthy Group, Dr. Wallace served as the Senior Director of Science Policy and Government Relations at the National Osteoporosis Foundation (NOF) and the Senior Director of Scientific Programs at the National Bone Health Alliance (NBHA), a public-private partnership, managed and operated by the NOF. He has extensive experience in developing and implementing comprehensive and evidence-based legislative, policy, and regulatory programs in the fields of nutrition and food science. His academic research interests are in the area of nutritional interventions to promote health and prevent the onset of chronic disease. Dr. Wallace’s background includes a PhD and an MS in Food Science and Nutrition from The Ohio State University and a BS in Food Science and Technology from the University of Kentucky. In his free time, Dr. Wallace manages and operates a large food and nutrition blog, www.DrTaylorWallace.com, where he provides science-based nutrition, food safety, and food technology information to the general public and consumer media. Dr. Wallace has served on the Boards of Directors for the Institute of Food Technologists, Alliance for Food and Health, Feeding Tomorrow, and Phi Tau Sigma. He is a fellow of the American College of Nutrition and is the 2015 recipient of the Charles A. Regus Award, given by the American College of Nutrition for original research and innovation in the field of nutrition. Dr. Wallace is a Senior Fellow of the Center for Magnesium Education & Research, the Deputy Editor in Chief of the Journal of the American College of Nutrition, Editor in Chief of the Journal of Dietary Supplements, the editor of six academic textbooks, and an author of over 40 peer-reviewed manuscripts and book chapters. See why The Huffington Post called Dr. Taylor Wallace “the nation’s premier food and nutrition guru” (click here).
To register, CLICK HERE