Food Composition for Binding Acetaldehyde in the Mouth and in Digestive Track and Method for Preparation of the Composition

Abstract

The object of the invention comprises food compositions, to which one or more acetaldehyde-binding compounds are added. The purpose of the compositions is to reduce the amount of detrimental acetaldehyde in the area of the mouth, the pharynx, the oesophagus, the stomach, and the small and large intestines, and through this, to reduce the risk of developing cancers in these areas.

1 . A food composition, characterized in that at least one acetaldehyde-binding compound has been added thereto. 
     
     
         2 . The food composition according to  claim 1 , characterized in that the acetaldehyde-binding compound contains one or more free sulphhydryl and amino groups. 
     
     
         3 . The food composition according to  claim 1 , characterized in that the acetaldehyde-binding compound contains one or more compounds according to the formula (I) 
       
         
           
           
               
               
           
         
         wherein 
         R 1  is hydrogen or an acyl group with 1-4 carbon atoms; 
         R 2  is a sulphhydryl or sulphone group; 
         n is 1 or 2, or salts of these compounds. 
       
     
     
         4 . The food composition according to  claim 1 , characterized in that the acetaldehyde-binding compound is selected from a group: L-cysteine, D-cysteine, cysteic acid, cysteine glycine, threo- or erythro-β-phenyl-DL-cysteine, β-tetramethylene-DL-cysteine, methionine, L-ascorbic acid, D-penicillamine and its dipeptides with N-terminals, semicarbazide, reduced glutathione, β-mercaptoethylamine, D,L-homocysteine, N-acetylcysteine, L-cysteinyl-L-valine, β-β-tetramethylene-DL-cysteine, cysteinyl-glycine, mercaptoethylglycine, tre-(5)-β-phenyl-DL-cysteine, erythro-p-phenyl-DL-cysteine, cysteine hydrochloride, thiamine hydrochloride, or a salt of any of these compounds. 
     
     
         5 . The food composition according to  claim 1 , characterized in that the composition comprises an acetaldehyde-binding compound, to which the acetaldehyde binds itself both through a sulphhydryl and an amino group. 
     
     
         6 . The food composition according to  claim 1 , characterized in that the composition comprises L-cysteine, D-cysteine, N-acetylcysteine, or a derivative or salt of cysteine. 
     
     
         7 . The food composition according to  claim 1 , characterized in that the composition is selected from the group comprising cereal and baking products, milk, milk products and milk dishes, meat, meat dishes, fish, fish dishes, fat, oil, fat or oil products, eggs, potatoes, confectionery, fruit and berry dishes, vegetables, vegetable dishes, salads, drinks, alcoholic drinks, salt, sugar, sweets, spices, relishes, preserved foods, dietary supplements, and snacks. 
     
     
         8 . The food composition according to  claim 1 , characterized in that the composition is selected from the group comprising nuts, raisins, almonds, popcorn, potato chips, corn chips, cheese snacks, crackers, and dried fruits. 
     
     
         9 . The food composition according to  claim 1 , characterized in that the composition is selected from the group comprising breakfast cereal products, buns to serve with coffee, biscuits, crackers, bread, sugary pastries, salty pastries, pizza, flour, pasta, porridge, rice and rice products, corn and corn products. 
     
     
         10 . The food composition according to  claim 1 , characterized in that the composition is selected from the group comprising milk, milk desserts, milk sauces, sour milk, soured whole milk, cheese, ice-cream and yoghurt. 
     
     
         11 . The food composition according to  claim 1 , characterized in that the composition is selected from the group comprising juices, sports drinks, soft drinks, waters, ice cubes, coffee and tea. 
     
     
         12 . The food composition according to  claim 1 , characterized in that the composition has been selected from the group comprising alcoholic drinks, beer, wine and strong spirits. 
     
     
         13 . The food composition according to  claim 1 , characterized in that the composition comprises 1 to 5000 mg, preferably 4 to 4000 mg, more preferably 5 to 3000 mg, even more preferably 5 to 2000 mg, still more preferably 5 to 1000 mg, even more preferably 5 to 500 mg, even more preferably 5 to 300 mg, most preferably 5 to 100 mg of the acetaldehyde-binding compound per kilo or litre of food composition. 
     
     
         14 . The food composition according to  claim 1 , characterized in that the acetaldehyde-binding compound partly or fully binds the acetaldehyde in the food composition before the food composition is consumed. 
     
     
         15 . The food composition according to  claim 1 , characterized in that the composition is a packed or bottled foodstuff aimed at consumers. 
     
     
         16 . The composition according to  claim 1 , characterized in that the drink composition is domestic water. 
     
     
         17 . The composition according to  claim 1 , characterized in that the drink composition is packed or bottled water. 
     
     
         18 . The composition according to  claim 1 , characterized in that the composition contains a substance that decomposes poorly in the digestive tract and is suitable to be added to foodstuffs, the substance traveling all the way to the large intestine. 
     
     
         19 . The composition according to  claim 1 , characterized in that the composition comprises an acetaldehyde-binding compound in a protected form so that the compound is not released until in the small intestine or the large intestine. 
     
     
         20 . The composition according to  claim 19 , characterized in that the acetaldehyde- binding compounds are protected inside a structure comprising a polymer film that dissolves in an environment with a pH of 6.5 or higher. 
     
     
         21 . The composition according to  claim 1 , characterized in that the composition comprises the acetaldehyde-binding compound in a form that allows the compound to be released in the stomach in a prolonged way. 
     
     
         22 . The composition according to  claim 1 , characterized in that the foodstuff is a sour foodstuff, such as a sour milk product. 
     
     
         23 . A method for preparing a food composition, characterized in that the acetaldehyde-binding compound is added to a selected foodstuff and the composition is packed or bottled or prepared in some other way to be delivered to the consumers. 
     
     
         24 . The method according to  claim 23 , characterized in that the food composition is domestic water and that the acetaldehyde-binding compound is added to the drinking water in a suitable process stage at the water utility. 
     
     
         25 . The method according to  claim 23 , characterized in that the food composition is domestic water and that the acetaldehyde-binding compound is added to the drinking water by means of a dispenser attached to a tap. 
     
     
         26 . The method according to  claim 23 , characterized in that the food composition is a drinkable liquid, such as beer, soft drink or mineral water, and that the acetaldehyde-binding compound is added to the liquid by means of a distributing device, such as a dispenser attached to the tap, or in an automatic drink dispenser. 
     
     
         27 . The method according to  claim 23 , characterized in that the food composition is a packed or bottled drinkable liquid, such as a soft drink, mineral water or spring water, and that the acetaldehyde-binding compound is added in connection with bottling or packing. 
     
     
         28 . The method according to  claim 1 , characterized in that the amount of acetaldehyde-binding compound added is 1 to 5000 mg, preferably 5 to 4000 mg, more preferably 5 to 3000 mg, even more preferably 5 to 2000 mg, still more preferably 5 to 1000 mg, even more preferably 5 to 500 mg, more preferably 5 to 300 mg, most preferably 5 to 100 mg of acetaldehyde-binding compound per litre of drink composition. 
     
     
         29 . The method according to  claim 1 , characterized in that the acetaldehyde-binding compound is added to the foodstuff along with a substance, which is suitable to be added to a foodstuff and which does not decompose or decomposes poorly in the digestive tract. 
     
     
         30 . The method according to  claim 1 , characterized in that the acetaldehyde-binding compound is added to the foodstuff in a protected form so that the compounds are not released until in the small intestine or the large intestine. 
     
     
         31 . The method according to  claim 1 , characterized in that the acetaldehyde-binding compound is added to the foodstuff in such a form that the compounds are released in the stomach in a prolonged way. 
     
     
         32 . A method for reducing or removing the acetaldehyde contained in a foodstuff or from the foodstuff, characterized in that the method comprises the steps of
 measuring the acetaldehyde contained in the foodstuff;   adding to the foodstuff at least such an amount of acetaldehyde-binding compound that it is capable of binding the acetaldehyde in the foodstuff;   allowing the acetaldehyde-binding compound to react with the acetaldehyde in the foodstuff in suitable conditions for long enough, so that from the bound acetaldehyde is formed compounds harmless in the organism.   
     
     
         33 . A solid or liquid composition that is aimed for adding to a foodstuff, characterized in that the composition comprises at least one acetaldehyde-binding compound and, optionally, carriers and/or additives suitable for food. 
     
     
         34 . The composition according to  claim 33 , characterized in that the composition is a packed or bottled product aimed at consumers. 
     
     
         35 . The use of acetaldehyde-binding compounds for preparing a food composition, characterized in that the acetaldehyde-binding compound is added to the foodstuff in an amount that binds the acetaldehyde, which is naturally formed or which goes to the mouth, the pharynx, or the digestive tract in connection with consuming alcohol and/or smoking, or which forms therein. 
     
     
         36 . A method for reducing the risk of a cancer of the mouth, the pharynx, the oesophagus, the stomach, the small intestine and the large intestine, characterized in that food compositions are given to humans or for animal feeding, acetaldehyde-binding compound(s) having been added to the food compositions. 
     
     
         37 . The method according to  claim 36 , characterized in that humans take the compositions in connection with consuming alcohol and/or smoking.