Prof. Kraisid Tontisirin Senior Advisor, Institute of Nutrition, Mahidol University, Thailand & Former Director, Nutrition and Consumer Protection, FAO, Rome, Italy

Presentation at the FAO-KKU-JIRCAS-NRCT: Regional Symposium on promotion of underutilized indigenous food resources for food and nutrition security 31 May-2 June, 2012 Khon Kaen, Thailand

Indigenous food of Asia

Asian Diversity

Asia hosts the largest global population that is rich in tradition, culture and local knowledge but marked diversity in food, socio-economic across cultures and countries.

Kraisid Tontisirin, Mahidol University

Population in 2011 3.8 Billion !!!

Diversity In Asia

Food

Tradition/Culture

Religious/ Beliefs

Economics Languages

Race/Ethnic

Kraisid Tontisirin, Mahidol University

Source : Http://asiarecipe.com

Food diversity in some Asian countries

fried mackerel with shrimp paste sauce

Fried Noodle with Shrimps Kimchi Sushi

Sticky rice with beef vegetable soup

Trey Kho Manor Caramelized Fish With Pineapple

Rajasthani thali Hu tieu kho Nasi Lemak Lahpet

Kraisid Tontisirin, Mahidol University

Undernourishment in 2010, by region (millions)

178 Million children under 5 suffer from stunting

WHO: 35th SCN Session, 2008

The 20 countries with the highest burden of undernutrition

Countries with stunting prevalence ≥20% in children under the age of 5 years together account for >80% of the world’s undernoourished children WHO: 35th SCN Session, 2008

Food and nutrition challenges

Continuing and persistent undernutrition Undernourished (protein and energy deficiency)

in children and adults: food insecurity

Micronutrient deficiencies: of iron, iodine, vit. A

and others

Overnutrition and diet related diseases Overweight & obesity

Diabetes mellitus, high blood lipids,

high blood pressure, cardio-vascular diseases

Cancers

Food safety and quality

Kraisid Tontisirin, Mahidol University

Vitamin and minerals deficiencies

• Iron, iodine and vit. A def. remain the main VN def. globally with severe consequences

• zinc and folate also become a major concern

• Multiple VM def. have been recently addressed rather than a single def.

• Main causes of VM def. are poor diets and frequent infections often lead to multiple micronutrient def. in the same population

Kraisid Tontisirin, Mahidol University

• Ensuring food security

(physical, social and economic access to food)

• Ensuring a safe and nutritious food supply

for consumer and trade

• Consumer education and communication

in food, diet and nutrition

• Specific : Food supplementation

Feeding programmes

Food fortification Kraisid Tontisirin, Mahidol University

Food based strategies and actions for food and nutrition security

• Promotion • Protection • Treatment

Kraisid Tontisirin, Mahidol University

Food Nutrition Health • Agriculture/ • Food supply/ • Service

Nutrition is a link between food and health, regarding the fulfillment of nutrient and non-nutrient

requirements from food in human life cycle.

Nutrition Security and Well-Being for All

Ultimate Goals:

What is indigenous food?

Indigenous food: food naturally existing or originating in a place or country rather than arriving from another place. The terms “local”

or “traditional” food have also be used as synonyms (From Cambridge Advanced Dictionary)

Market food: food for buying and selling which include indigenous food and food produced for business or trade

Recent publication: 12 international case studies by FAO and the Center for Indigenous Peoples’ Nutrition and Environment in Rome 2009

Documenting Traditional Food Systems of Indigenous Peoples : International Case Studies

• Understanding food and dietary patterns of indigenous peoples as sound context for improving micronutrient status

• Demonstrate nutrient contents & contributions of uncultivated foods/ wild foods can prove valuable to food and nutrition/micronutrient security

• Building links between food procurement, preparation and the diversity of foods used by households to address problems of micronutrient malnutrition.

• Long term goal: to improve nutrition and health status of Indigenous peoples’ using local traditional food sources

Indigenous Asian diets

• Most distinguishing characteristics : abundance of rice, legumes, fish, seafood, fruits, vegetables, and liberal use of herbs and spices.

• Fish widely used: healthiest source of protein, contains ω-3 and ω-6 fatty acids.

• Fruits and vegetables : excellent sources of vitamins, minerals, dietary fiber, phytochemicals.

• Spices :enhance flavor and taste, add nutritional and medicinal value to the dishes because of their biologically active phytochemicals.

Kraisid Tontisirin, Mahidol University

http://www.bloggang.com/data/plaiplang/picture/1195886911.jpg

Rice Varieties in India (Source: MSSRF)

: an indigenous food • Soy has been an important part of traditional

foods in Asia: green soybeans, soybean sprout, soybean curd (tofu), Tempe, soy milk, miso, natto, soy sauce, soy bean paste etc.

• Soy is a good source of protein, high quality oil, micronutrients, fiber and bioactive compounds (isoflavones)

Kraisid Tontisirin, Mahidol University

What’s in a soybean?

Kraisid Tontisirin, Mahidol University

Traditional food from Soy

Yuba

Kraisid Tontisirin, Mahidol University

“Som Tum” (Spicy Papaya Salad)

Kraisid Tontisirin, Mahidol University

palm sugar lime fish sauce

roasted peanut

fermented crab fermented fish garlic

dried shirmp

shredded raw papaya yard long

bean tomato chilli

Som Tum’s Ingredients

Kraisid Tontisirin, Mahidol University

• Nutrition: high fiber, some protein, low energy, good source of carotenoids, flavonoids and poly-phenols, and low in energy content

• Health: from anti thrombosis and antioxidant properties and induction of detoxifying enzyme in cells studied

*From Somsri Charoenkiatkul, INMU Kraisid Tontisirin, Mahidol University

Potential benefit of Som Tum* (an indigenous food from the Esan, Thailand)

“Kaeng Liang” (prawn soup with lemon basil)

Kraisid Tontisirin, Mahidol University

mushroom

shallot

pumpkin

banana blossom luffa

Ivy gourd

baby corn

young water melon

Kaeng Liang’s Ingredients

lemon basil sweet corn

kernel

Fingerroot

Kraisid Tontisirin, Mahidol University

Potential benefit of Kaeng Liang* (an indigenous food from the Central Thailand)

• Nutrition: good source of protein, high fiber, high in carotenoids, flavonoids and poly-phenols,

• Health: from anti thrombosis and antioxidant properties and induction of detoxifying enzyme in cells studied, and anti cancer in rats

*From Somsri Charoenkiatkul, INMU

Chilli Paste With Fried Mackerel Fish

Kraisid Tontisirin, Mahidol University

Side Dish Vegetable

violet eggplant cabbage

bamboo shoot ginger

sesbania flower

banana blossom baby corn cucumber Ivy gourd

stink bean

white eggplant

yard long bean

okra

bitter cucumber

white turmeric

hog plum leaf

acacia pennata

katuri flower

morning glory

Kraisid Tontisirin, Mahidol University

“Tom Yum Kung” (Spicy Prawn Soup)

Kraisid Tontisirin, Mahidol University

prawn

Tom Yum Kung’s Ingredients

bergamot leaf lemon grass galanga

shallot chilli

lime

chinese parsley

fish sauce

mushroom

• Indigenous or native food provide a great variety of food items particularly cereals, legumes, vegetables and fruits which will provide nutrition and health benefit if consumptions are adequate

• Scientific evidences have shown the relationship between bioactive components in indigenous food and potential health benefit in term of risk reduction of certain illness. Further research are still needed

Kraisid Tontisirin, Mahidol University

Conclusion 1

• There is a need to conserve and promote indigenous or native food not only for nutrition and health benefit but also for incomes, tourism and food culture.

• Indigenous particularly animal food with history of safe use, research for ensuring safety and nutrition is essential prior to conservation and promotion.

Kraisid Tontisirin, Mahidol University

Conclusion 2

Acknowledgements and Thanks

• Dr. Lalita Bhattacharjee FAO, Bangladesh • Dr. Somsri Charoenkiatkul Institute of Nutrition, Mahidol University • Ms. Waliga Snongkhun Thai FDA

Kraisid Tontisirin, Mahidol University

For assistance in preparation of this presentation

Great Diversity/ Challenge & Great indigenous food