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Our Food, Our Diet, Our Health: Where do we go from here?
A presentation at the Agricultural Biotechnologies in sustainable food systems and nutrition
February 17, 2016 (FAO, Rome, Italy)
Anna Lartey, PhD
Director of Nutrition,
FAO, Rome
Presentation outline
Our foods Our Diet Our Health What can Biotechnology offer? Conclusions
FOOD PRODUCTION NEEDS (2050)
Towards 20503
+60%Globally
+100%in developing Countries
FOOD DEMAND
And agriculture faces growing challenges Demographics :
Climate change: Depending on extent of temperature rise, Africa risks being able to produce only 13% of its food needs by 2050
Our foods: Food Production
2008 2009 2010 2011 2012 2013 20140
500000000
1000000000
1500000000
2000000000
2500000000
3000000000
Cereals FruitsPulsesRoots&TubersVegetables
Year
Prod
uctio
n
Source: FAOSTAT
Indices of Inflation-adjusted Prices for Bangladesh 1973-75 = 100
0
25
50
75
100
125
150
175
200
1973-75 1979-81 1988-90 1994-96
Staple
Non-StaplePlants
Fish &Animal
(Source: H Bouis)
70-
73
73-
76
76-
79
79-
82
82-
85
85-
88
88-
91
91-
94
94-
97
97-
00
00-
03
03-
06
06-
09
09-
10
90
110
130
150
170
190
Eggs, Meat & FishPulsesVegetablesFruits
Non-Staple Food Prices in India Have Risen by 50% Over 30 Years
(Source: H Bouis)
After
50% Increase in All Food Prices
Animal Staples
Non-Food
Staples
Non-Food
Before Share of Total Expenditures
(Source: H Bouis)
Our Diet:
1969-1971 1989-1991 2009-2011World
0
200
400
600
800
1000
1200
1400
37%42% 41%
8%
9% 11%
40%
41% 42%
14%
8% 6%
Wheat and products Maize and productsRice (Milled Equivalent) Other cereals
kcal
/cap
ita/d
ay
Global calorie consumption from cereals 1969-2011
1969-1971 1989-1991 2009-2011World
0
500
1000
1500
2000
2500
3000
Other
Animal fats
Meat
Fruits - Excluding Wine
Vegetable Oils
Pulses
Sugar & Sweeteners
Starchy Roots
Other cereals
Rice (Milled Equivalent)
Maize and products
Wheat and products
kcal
/cap
ita/d
ay
Global average dietary composition 1969-2011
Source: FAOSTAT
Very little diversity in the way we eat now:
Dietary diversity and nutrient density(Working Group on IYC Feeding Indicators 2006)Breastfed infants 6-8 mo, MMDA by # food groups yesterday
MM
DA
“MMDA” is a measure of the adequacy of nutrient density, relative to needs, and averaged across 9 “problem nutrients” (M. Arimond)
Dietary diversity & micronutrient adequacy(Arimond et al., Women’s Dietary Diversity Project, J Nutr. 2010)
“MPA” is probability of adequacy averages across 11 micronutrients
More diverse diets are more likely to meet micronutrient needs
The Food Environment is changingAround the World
WHAT ARE “FOOD ENVIRONMENTS”?
The foods that are available in the spaces around people as they move through their daily lives, & how affordable, convenient & desirable they are
“Our diet is killing us”
By Peter Whoriskey February 2015
America, please eat more fruits and vegetables
Washington Post By Peter Whoriskey February 2015
FEB. 23, 2015
HealthFood Habits Getting Worse Around the World
Extent of Food Losses and Waste
About 1/3rd of edible parts of food produced for human consumption, gets lost or wasted globally (about 1,3 billion ton per year)
Per capita food losses and waste (kg/year)
Per capita food losses and waste, at consumption, pre-consumption stages, in different regions
Source: FAO. 2011. Global food losses and food waste – Extent, causes and prevention. Rome
PER CAPITA
Consequences of the changing Food Environment?
Our Health:
• 63 countries have reached the hunger target of MDG-1.
• 25 countries have achieved the more stringent WFS target.
(FAO,WFP,IFAD-SOFI 2015)
The progress continues but there is still much to be done
Source: Adapted from SOFI, 2014
• 795 million people are undernourished globally, down 167 million over the last decade, and 216 million less than in 1990–92. (FAO,WFP,IFAD-SOFI 2015)
• The vast majority 780 million, live in developing countries.
(FAO,WFP,IFAD-SOFI 2015)
Undernutrition declining, but not fast enough
Source: UNICEF, WHO, World Bank. Joint Child Malnutrition Estimates. 2012
Hidden hunger at global level (2 Billion affected)
Muthayya S et al, 2013
Over 500 million women of reproductive age affected by anemia
468 M non pregnant + 56 M pregnant
-28-
Overweight, obesity rising rapidly
Source: FAO, SOFA, 2013
The nutrition transition: the pattern of malnutrition changes with diets and lifestyles (FAO SOFA 2013)
The Food System Is Broken: We Need to Involve All Stakeholder Groups in Finding SolutionsPosted: 05/05/2014 1:43 pm EDT Updated: 05/05/2014 1:59 pm EDT
OPed in the Huffington Post by the Executive Director of the Global Alliance for Improved Nutrition (GAIN).
Consequences of malnutrition
Economic costs of malnutrition unacceptably high @ 5% of GDP• Under-nutrition, micronutrient deficiencies cost
2-3% of global GDP• Total output loss, healthcare costs due to NCDs,
for which obesity is key risk factor, aboutUS$47 trillion over next 2 decades • Total costs of malnutrition may be as high as 5%
of global GDP, equivalent to US$3.5trn or US$500/person/year
• Poorer countries -> higher malnutrition costs
Economic costs of obesity by McKinsey Global Institute (2014)
About 1.9~2.1 bn people overweight or obese),
i.e. 30% of global population
Comparative economic burden armed conflicts ($2.1 trillion) smoking ($2.1 trillion)obesity ($2.0 trillion)
Why the first 1,000 days is critical Age of greatest vulnerability to malnutrition and
infection, leading to poor pregnancy outcome, stunted growth and development.
Long-term physical and mental damage
36
Fetal under-nutrition
Brain sparing
Impaired development:Blood vessels, liver, kidney and pancreas
Down regulation of growth
Reduced insulin secretion and sensitivity
Altered Body composition
Reduced Muscle
HyperlipidemiaHypertension
Central Obesity Insulin Resistance
Type 2 Diabetes and CHD in Adult life
Metabolic Programming
Source: C. Fall 2009
37
Nutritional Programming: Fetal Origins of Adult Disease:
Maternal under nutrition is a primary factor that triggers metabolic programming
Prevalence of SGA Births
32.4 million babies were born SGA in 2011; 27% of all births in LMICs
38
Source: Lancet 2013
120 cms
4 yrs old
7 yrs old
7 yrs old
100 cms
Stunting
Poor linear growthMost common form of undernutrition (PE/micronutrients)
Affects infants before and early after birth
Linked to maternal size, nutrition during pregnancy & fetal growth
Length that is lost early on is rarely recovered
Stunted have less lean body mass (lower RMR per kg bw)
105 cms
Sl 11
WomanMalnourished
AdolescentStunted
PregnancyLow Weight Gain
ElderlyMalnourished
ChildStunted
BabyLow Birth
Weight
Higher maternal mortality
Inadequate food, health &
care
Inadequate food, health &
care
Inadequate food,
health & care
Reduced mental
capacity
Reduced mental
capacity
Reduced capacity to care for baby
Inadequate foetal nutrition
Higher mortality rate
Impaired mental
development Increased risk of adult
chronic disease
Untimely / inadequate weaning
Frequent infections
Inadequate food, health &
care
Inadequate catch up growth
Intergenerational Effects of Undernutrition
What has biotechnology got to offer to enhance human nutrition?:
Biotechnology can enhance human nutrition:
1. Increase food production; pest resistant crops, etc
2. Enhance the nutritional content of foods to make more nutrient dense
ICN2Second International Conference on Nutrition better nutrition better lives19-21 November 2014
ICN2 SecretariatICN2 Website: www.fao.org/ICN2
A charge for the global community to keepICN2 Rome Declaration on Nutrition: “Eradicate hunger prevent all forms of malnutrition, particularly stunting, wasting, underweight, and overweight in children;… anemia in women and children among other micronutrient deficiencies;
Agenda 2030
SDG Goal2: Commitment to end all forms of malnutrition (target 2.2) and provide safe, nutritious and sufficient food all year round;
We have the knowledge, technology, and know- how needed to address malnutritionBiotechnology is a unique tool we should seriously consider in to meet our global targets.
Conclusion
• Communication around biotechnology must be well managed in presenting the facts, especially around safety, in easy to understand manner for the consumer.
• Biotechnology is a unique tool, among others that we can fall on to addressing the current nutritional challenges;
• Biotechnology is a rallying point for agronomists, biotechnologist, nutritionists, anthropologists, sociologists, and allied professionals to work together to deliver nutritious foods to the world.
Thank you