Lupin+ Formula Brochure

Lupin+ Formula Nicholas Arthur Director – Nutrition Bachelor of Arts Graduate Diploma of Human Nutrition Master of Human Nutrition Registered Nutritionist, Nutrition Society of Australia

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Lupin Formula is a new 100% natural appetite control product developed by a Registered Nutritionist with a superior nutritional + composition to that of other Lupin based satiety products. Lupin Formula is made from only premium ingredients including Lupin Kernel ® Flour (LKF), Hi-Maize Resistant Starch, and Soy Protein Isolate. +

Lupin Formula has a very fine texture and dissolves into many foods and beverages with little or no change to flavours or consistency. Adding it to your favourite meals and beverages is an easy way to help beat snack cravings and lose weight. +

Lupin Formula offers significant improvements over other Lupin based satiety products: Genuinely Gluten Free High in soy isoflavones Considerably higher in quality protein Complete amino acid spectrum due to inclusion of Soy Protein Isolate ® Considerably lower glycaemic index due to inclusion of Hi-Maize Resistant Starch ® Increased fat oxidation (burning) due to inclusion of Hi-Maize Resistant Starch ® Considerably finer texture with an improved fibre composition due to the use of Hi-Maize (which includes the unique benefits of Resistant Starch). Nutritional qualities All natural Ingredients Gluten Free High in Protein Major natural source of Arginine High in Dietary Fibre

Low G.I. High in natural Lethicin Rich in antioxidant Carotenoids Rich in antioxidant Tocopherols Low Fat

Health implications This superior nutritional blend of active ingredients provides benefits such as: Appetite Control Fat Oxidisation (Burning) Blood Sugar Control (Low G.I.) Lower Cholesterol Digestive & Bowel Health Promote Lean Muscle Building Blood Vessel Performance Healthy Weight Loss +

By using Appetite Right Lupin Formula there is no need for dieting or changing your favourite meals. Lupin Formula is all natural and contains no gluten, no animal products, no wheat, no preservatives, no artificial flavours, no colours, no added sugar, and no added salt.

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Appetite Right Lupin Formula can be easily added to a wide range of foods like homemade breads, biscuits, cakes, pancakes, soups, pasta sauces, quiches, casseroles, curries, patties, homemade hamburgers, yoghurt, + omelettes, scrambled eggs, breakfast cereals, drinks, milk shakes, fruit smoothies etc. Adding our Lupin Formula to everyday family meals is an effortless way to help control appetite and lose weight without dieting.

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The 3 vital ingredients in Appetite Right Lupin+ Formula 1. Lupin Kernel Flour

Lupin+ Formula 3. Hi-Maize Resistant Starch

2. Soy Protein Isolate

1. LKF (Lupin Kernel Flour) LKF is an Australian grown nutritionally balanced natural ingredient which is high in protein, high in dietary fibre (including soluble fibre), high in antioxidants, high in minerals, low in fat, and has a very low glycemic index. Recent evidence indicates LKF can play an important role in many aspects of health. It is great for diabetics, and has also been shown to assist in the management and reduction of cholesterol, hypertension, and improvement of bowel health. It can also assist the body’s natural capability to turn off hunger cravings by metabolising food slowly in the stomach.

LKF research Australian researchers now recognise LKF as being extremely beneficial for health because the ingredient leads to appetite suppression and reduced energy intake. Research conducted at major Australian universities has found that food products made of LKF are likely to be intensively beneficial in body weight management because LKF makes you feel full almost instantly. LKF has been scientifically attributed to improvements in many other health conditions such as diabetes, cardiovascular disease, hypertension (blood pressure), and improved bowel health. Beneficially promote satiety (appetite suppression) and energy balance Australian researchers from the University of Western Australia and Deakin University writing in the American Journal of Clinical Nutrition (2006) pointed out, "Results suggest that protein and fibre enrichment of bread with LKF has the potential to beneficially influence appetite and reduce energy intake." Their study was conducted on 16 subjects with an average age of 58 years and an average body mass index of 31. The two goals of the research were: to investigate how bread enriched with LKF works on satiety and energy intake as compared to standard white/wheat bread, and to study how LKF bread and white bread affect the level of the appetite hormone ghrelin in the blood stream. Ghrelin is known as the hunger hormone and is primarily found in the cells of the stomach epithelial tissue, but also in various areas of the brain and hypothalamus. Before we eat, the levels of ghrelin in our bodies are very high and stimulate brain cells that "let us know" that

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we should eat. After we eat, the levels of the hunger hormone decrease considerably. Therefore, high levels of ghrelin in one's body make people hungrier, while lower levels of the hormone do not trigger hunger sensation. In this study depending on the group they had been assigned to, volunteers had to eat LKF enriched bread, or white/wheat bread, for breakfast and in a sandwich for lunch every day for a month. Overall results of the study showed that subjects who consumed LFK enriched bread reported feeling full considerably more quickly than their peers in the white/wheat bread group. Also, LKF enriched bread accounted for a 20% lower energy intake, and lower levels of the appetite hormone ghrelin than white bread. Researchers concluded: "Consistent with the findings for self-reported satiety (appetite suppression), the LKF enriched bread breakfast resulted in up to 20 percent lower energy intake at lunch than did the white/wheat bread breakfast. These results are supported by previous studies that showed high-protein diets reduce energy intake at subsequent meals. Another study published in the British Journal of Nutrition (2004) achieved a 37 per cent reduction in the fat content of sausage patties by replacing meat fat with LKF. The subjects ate fewer kilojoules at the test breakfast and maintained a lowered kilojoule intake for the remainder of the day. Diabetes/low glycaemic impact Lupin has the lowest GIycemic Index of any commonly consumed grain. The Lupin is high in protein (30-40%) and is significantly high in dietary fibre (30%). It has low oil (6%) and contains minimal starch. It therefore has a very low Glycemic Index (GI), which has significant implications by beneficially influencing glycemic control for diabetics. LKF inclusion into white bread significantly reduced the blood glucose (sugar) response and the insulin response of 11 men. Reduce the risk of cardiovascular disease/improve blood lipids Lupin fibre acts as a soluble fibre and drops the total cholesterol without affecting the HDL cholesterol. 38 men ate a control diet and a diet of food products enriched with Australian sweet lupin fibre for a month each. The study found that the lupinenriched diet lowered total blood cholesterol by 4.5 per cent and the nasty LDL cholesterol by 5.4 per cent. LKF is also high in phytosterois which assists in reducing cholesterol. Reduce the risk of hypertension/improve blood pressure Lupins are the largest natural source of the amino acid arginine which has been implicated in having beneficial effects on endothelial function (improved blood vessel performance). Promote digestive and bowel health/anti-cancer Lupin foods reduce transit time, lower the colon pH (anti cancer) and act as a 'pre-biotic'.

2. Hi-Maize® resistant starch Hi-Maize is an Australian natural ingredient derived from high amylose maize (corn) that delivers genuine health benefits and can be added to everyday favourite foods without changing taste, texture or appearance. Rich in a form of dietary fibre known as resistant starch (starch which resists digestion in the small intestine), it enhances the nutritional content of food and enables people to improve their vitality, digestive well-being and energy balance. Evidence from research studies indicates that resistant starch plays an important role in maintaining healthy bowel function, suppressing appetite, reduce blood glucose response, and increasing metabolism (burning) of fat.

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Hi-Maize® research How much resistant starch do we need? The Commonwealth Scientific and Industrial Research Organisation (CSIRO), has recommended that intakes of resistant starch should be around 20g a day, which is almost four times greater than a typical western diet currently provides. Promoting digestive and bowel health/anti-cancer Maintaining good digestive health is essential to physical well-being. Consumption of products containing Himaize resistant starch positively affects digestive health by: • Selectively increasing beneficial bacteria, while suppressing pathogenic bacteria – a ‘prebiotic’ fibre • Helping to maintain healthy colon cells by increasing short-chain fatty acid production (particularly butyrate, which is essential for colon health) • Reducing intestinal pH and the production of potentially harmful ammonia and phenols • Promoting regularity with a mild laxative effect. There is growing recognition of the important connection between diet and bacterial metabolism in the colon and specifically how the interaction can impact diseases like colon cancer. Research with dietary components, like resistant starch, supports a direct link between diet, colonic bacteria and colon cancer, with recent animal studies indicating high resistant starch diets may prevent colon carcinogenesis. Beneficially promote satiety (appetite suppression) and energy balance Recent breakthrough research has linked the fermentation of resistant starch with increased levels of gut hormones (PYY and GLP-1) that play a role in satiety (fullness) and potentially, long-term energy balance. While the research is still in its early stages, the link between the products of resistant starch fermentation and gene expression for hormones shown to reduce energy intake is very exciting. Indeed, with his most recent findings, the principal investigator, Dr. Michael Keenan suggested, “We believe the fermentation of resistant starch may be an effective, natural approach to the treatment of obesity.” Optimum energy balance/glycemic impact Hi-maize resistant starch can lower glycemic impact of foods when, for example, it is used to substitute refined wheat flour. As a slowly digested and slowly fermented carbohydrate, Hi-maize decreases the amount and moderates the rate at which glucose (a sugar) is released into the bloodstream. Hi-maize: • Helps to balance your energy following a meal • Reduces the caloric (energy) content of foods when substituted for wheat flour • Helps to maintain healthy blood sugar levels, by increasing insulin sensitivity in healthy people. A number of human studies have demonstrated the capacity for Hi-maize resistant starch to elicit a positive impact on both postprandial glucose (blood sugar) and insulin response. And recently, a human trial with Himaize based resistant starch incorporated into test beverages showed effective reductions in the relative glycemic (blood sugar) response without any change in palatability (taste). Increase fat oxidation/burning Recent research has shown resistant starch has the capacity to increase fat oxidation (fat burning). Trials conducted in the United States have shown that the consumption of a meal containing 5 percent resistant starch led to an increase in fat oxidation (burning) of 23 percent, and this increase is sustained throughout the day, even if only one meal contained resistant starch. Although further research is required to support these findings and to elucidate possible mechanisms, it appears that the inclusion of resistant starch changed the order in which the body oxidized (burned) the available macronutrients, preferentially oxidizing (burning) fat.

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Taken in combination with recent animal research linking resistant starch fermentation with increased levels of satiety hormones and the World Health Organisation research supporting the ability of dietary fibre to protect against weight gain, the potential for high fibre eating patterns (including resistant starches) to address the growing issue of obesity is very real.

3. Soy Protein Isolate Soy Protein Isolate is a premium all natural ingredient. Soy Protein Isolate provides essential protein for the growth and repair of cells and muscles, and contains all of the essential amino acids in a balanced profile. Soy Protein Isolate is easily digested and absorbed. It is low in fat, contains no animal products and is free from artificial additives. It is suitable for vegetarians, vegans, those with milk or egg allergies, people trying to lose weight, and those trying to build lean muscle mass. It has no discernable taste and enhances the nutritional quality of foods without effecting texture.

Soy Protein Isolate research Evidence suggests Soy plays an important role in many aspects of health such as; reduced risk of certain cancers, improving women’s health, and reducing LDL cholesterol. Increasingly we are becoming aware of the potential role of soy protein in: • Weight management (satisfying hunger) • Menopausal symptom relief (reduced hot flashes) • Heart health (cholesterol reduction) • Bone health (increased bone density) • Performance nutrition (lean muscle building/recovery) Soy Protein Isolate is a complete high quality protein supplement, and is rich in Soy isoflavones. Soy isoflavones have many astounding health benefits. Improve women’s health Problems associated with menopause, including osteoporosis, also appear to be favourably affected by higher intakes of soy products and by soy isoflavones specifically. The "hot flashes" that some menopausal women experience are significantly reduced in some who consume soy products and/or soy isoflavones. These benefits have been demonstrated in randomized, double blind studies. Reduce the risk of cardiovascular disease/improve blood lipids Animal in vitro, and human studies, have provided further support for the epidemiological studies. Soy proteins were shown to lower blood plasma levels of cholesterol in animal models of hypercholesterolemia, and subsequently, a meta analysis of human studies has more recently established that soy (isoflavones) consumption is significantly associated with reduction in plasma cholesterol levels in humans, as well. These effects are largely attributed to the isoflavone components of soy. Reduce the risk of certain cancers Epidemiological data indicate that consumption of soy (isoflavones) is particularly associated with reduced risk of breast, lung and prostate cancers, as well as leukaemia. Beneficially promote satiety (appetite suppression) and energy balance Evidence suggests diets that are relatively high in protein can be successful for weight management. When soy protein isolate, as an ingredient in Appetite Right Lupin Formula, is added to foods it will help you feel fuller for longer (appetite suppression), which ultimately helps adherence to a reduced-calorie (energy) eating plan. Importantly, excess protein does not turn to fat. This makes it easier to control your appetite and lose weight. Soy Protein Isolate is a long lasting sustained energy source, giving your cells proper nutrition you need to stay active all day long.

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Nutrition Information Panel

Appetite Right Lupin+ Formula NUTRITION INFORMATION Net weight: 400g Servings per package: 40 Serving size: 10g Average Quantity per Serving

Average Quantity per 100g

Energy

135kJ (32Cal)

Protein

4.1g

1350kJ (323Cal) 40.6g

Fat, Total - Saturated - Trans - Polyunsaturated - Monounsaturated

0.5g 0.1g Less than 0.1g 0.2g 0.1g

5.1g 0.9g less than 0.1g 2.2g 1.5g

Carbohydrate - Sugars

1.3g 0.2g

12.8g 2.3g

Dietary Fibre

3.1g

30.8g

Sodium

12.5mg

125mg

Potassium

66.8mg

668mg

Ingredients: Lupin Kernel Flour (80%), Soy Protein Isolate, High Amylose Maize Starch (Hi-Maize®/Corn) Contains Soy, Soy Products, and Lupin. Note: a small proportion of the population is allergic to lupin protein. People with peanut allergies may have similar reactions to Lupin Flour.

Directions for use +

Lupin Formula dissolves into many foods with little or no change to their flavours or consistency. You can easily add it to homemade breads, biscuits, cakes, pancakes, soups, pasta sauces, quiches, casseroles, curries, patties, homemade hamburgers, yoghurt, omelettes, scrambled eggs, breakfast cereals, drinks, milk shakes, fruit smoothies etc. Adding it to everyday family meals is an effortless way to beat cravings and lose weight without dieting. Suggested daily serving size: 3 serves (30 grams). Guide for how many dessert spoons to add per meal: 1 Breakfast cereal 1 Fruit smoothies 1 Omelettes/scrambled egg 1 Yoghourt 2 Mashed potatoes 2 Curries/stir fries 2 Soups 2 Quiches 3+ Home made biscuits/breads 3+ Pasta Sauces 3+ Casseroles/stews 3+ Salmon Patties

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References LKF references Archer, BJ et al. (2004). Effect of fat replacement by inulin or lupin-kernel fibre on sausage patty acceptability, post-meal perceptions of satiety and food intake in men. British Journal Nutrition 91: 591-599. Hall, R. S., Johnson, S. K., Baxter, A. L. and Ball, M. J. (2005) Lupin kernel fibre-enriched foods beneficially modify serum lipids in men. European Journal of Clinical Nutrition 59: 325-33. Hall, R. S., et al. (2005) Australian sweet lupin flour addition reduced the glycemic index of a white bread breakfast without affecting palatability in healthy human volunteers. Asia Pacific J. Clinical Nutrition 14: 91-97. Johnson SK, Chua V, Hall RS, Baxter AL. (2006) Lupin kernel fibre foods improve bowel function and beneficially modify some putative faecal risk factors for colon cancer in men. British Journal of Nutrition 95(2): 372-8. Lee, YP et al. (2006). Lupin-enriched bread increases satiety and reduces energy intake acutely. American Journal of Clinical Nutrition, Vol.84, No.5, 975-980. Pilvi, T.K., et al. (2006). Lupin protein attenuates the development of hypertension and normalizes the vascular function of NaCl-loaded gotokakizaki rats. Journal of physiology and pharmacology, 57, 2, 167-176. Sirtori, C.R. et al. (2004) Proteins of white lupin seed, a naturally isoflavone-poor legume, reduce cholesterolemia in rats and increase LDL receptor activity in HepG2 cells. Journal American Society of Nutritional Sciences 134: 18-23. Uauy, R., Gattas, V & Yanez, E. (1995) “Sweet lupins in human nutrition” In: World Review of Nutrition and Dietetics 77: 75-88 Ed. A.M. Simopoulos. Yanez, E. (1996). Sweet lupin as a source of macro and micro nutrients in human diets. Proc. 8th Int. Lupin Conf., Pacific Grove, California. 11–16 May, 1996. Univ. California, Davis. Hi-Maize references Baghurst PA, Baghurst KI, Record SJ. (1996). Dietary fibre, non-starch polysaccharides and resistant starch – a review. Food Aust; 48 (Suppl):S3–S35. Behall, K.M.; Hallfrisch, J. (2002). Plasma glucose and insulin reduction after consumption of breads varying in amylose content. Eur J Clin Nutr 56(9):913 920. Cassidy A. Bingham SA Cummings JH (1994) Starch intake and colorectal cancer risk - an international comparison, British Journal of Cancer 69:119 -125. Champ MJ (2004) Adapted from “Physiological effects of resistant starch and in vivo measurements”, Journal of the Association of Official Analytical Chemists International 87(3):749-55. Ferguson LR et al (2000). Comparative effects of three resistant starch preparations on transit time and short-chain fatty acid production in rats. Nutrition and Cancer 36 (2):230-7. Gibson GR & Roberfroid MB, (1995). Dietary modulation of the human microbiota: introducing the subject of prebiotics, Journal of Nutrition 125:1401-12. Glycaemic Index Testing, Inc. (2004) [Confidential]. Effects of Two Types of Resistant Starch on Plasma Glucose and Insulin Responses in Normal Subjects. Protocol: GIT-0314 (Final Report). Prepared by Glycaemic Index Testing, Inc.; Toronto for National Starch and Chemical Company,.July 27, 2004. Granfeldt, Y.; Drews, A.; Björck, I. (1995). Arepas made from high amylose corn flour produce favorably low glucose and insulin responses in healthy humans. J Nutr 125(3):459-465. Higgins J (2004). Resistant starch consumption promotes lipid oxidation, Journal of Nutrition & Metabolism, 1:8. Hoebler, C.; Karinthi, A.; Chiron, H.; Champ, M.; Barry, J.L. (1999). Bioavailability of starch in bread rich in amylose: Metabolic responses in healthy subjects and starch structure. Eur J Clin Nutr 53(5):360-366. Keenan MJ, et al (2006) Effects of resistant starch, a non-digestible fermentable fiber, on reducing body fat. Obesity Vol. 14 No 9 1523-34. Kendall, CWC et al (2007) “Effect of novel maize-based dietary fibers on postprandial glycemia”. The FASEB Journal 21:368.3. Le Leu RK et al, (2005). A Synbiotic Combination of Resistant Starch and Bifidobacterium lactis Facilitates Apoptotic Deletion of CarcinogenDamaged Cells in Rat Colon, J. Nutr. 135:996-1001. Mentschel J & Claus R (2003). Increased butyrate formation in the piog colon by feeding raw potato starch leads to a reduction of colonocyte apoptosis and a shift to stem cell compartment. Metabolism 52(11):1400-5.

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Muir, J.; Lu, Z.; Collier, G.; O’Dea, K. (1994) [Unpublished]. The Acute Effects of High Resistant Starch Bread (Made from Hi-maize – A High Amylose Maize Starch) on Glucose and Insulin Responses in Non-diabetics. Deakin University, Faculty of Health and Behavioural Sciences, Deakin Institute of Human Nutrition; Victoria, Australia. Research Report to Quality Bakers Australia Limited. Noakes, M.; Clifton, P.M.; Nestel, P.J.; Le Leu, R.; McIntosh, G. (1996). Effect of high-amylose starch and oat bran on metabolic variables and bowel function in subjects with hypertriglyceridemia. Am J Clin Nutr 64(6):944-951. Ridlon JM & Hylemon PB (2006) A Potential Role for Resistant Starch Fermentation in Modulating Colonic Bacterial Metabolism and Colon Cancer Risk. Cancer Biology & Therapy vol 5:issue 3, 273-4. Schwiertz A et al (2002). Influence of resistant starch on the SCFA production and cell counts of butyrate-producing Eubacterium spp. in the human intestine. Journal of Applied Microbiology 93 (1):157-62. Slavin, JL (2005). Dietary fiber and body weight. Nutrition (3):411-8. Topping D, et al (2003) Resistant starch as a prebiotic and synbiotic: state of the art. Proceedings of the Nutrition Society 62,171-176. Wang X et al, (1999) In vitro utilization of amylopectin and high-amylose maize (Amylomaize) starch granules by human colonic bacteria, Journal of Applied Microbiology 87:631-9. World Health Organisation, Joint WHO/FAO Expert Consultation (2003). Diet, Nutrition and the Prevention of Chronic Diseases, WHO Technical Report Series 916. Young GP and Le Leu RK (2004) “Resistant starch and colorectal neoplasia” Journal of the Association of Official Analytical Chemists International 87(3):775-86. Soy protein references Anderson JW, Johnstone BM, Cook-Newell ME, Meta-Analysis of the effects of soy protein intake on serum lipids, N Eng J Med 1995;333:276-282 Henley EC, Kuster, JM, Protein quality evaluation by protein digestibility-corrected amino acid scoring, Food Tech 1994; 48: 74-77 Husaini MA, Moeloek D, Utamin SS, et al., Isoflavone-rich soy protein isolate attenuates bone loss in the lumbar spine of perimenopausal women, Am J Clin Nutr 2000;72:844-52 Messina M, S Barnes. The role of soy products in reducing risk of cancer, J Natl Cancer Inst 1991; 83:541-546. NAMS Concensus Opinion, The role of isoflavones in menopausal health: concensus opinion of the North American Menopause Society, Menopause 2000;7:215-229 Potter SM, Baum J, Teng H, et al., Soy protein and isoflavones: their effects on bone lipids and bone density in post menopausal women, AJCN 1998;68(suppl): 1375S-9S Scrimshaw NS, Young VR, Soy protein in adult human nutrition: a review with new data. In: Wilcke HL, Hopkins DT, waggle DH, eds. Soy Protein and Human Nutrition. New York, NY. Academic Press, Inc. 1979:121-148. Setchell KDR and Cassidy A, Dietary isoflavones: Biological effects and relevance to human health, J Nutr 1999; 129:758S-767S Rao AV, Sung MK, Saponins as anticarcinogens, J Nutr 1995;125(3s):717-724 Young VR. Soy protein in relation to human protein and amino acid, J Am Diet Assoc 1991;91(7):828-35. Veldhorst M et al, (2008) Protein-induced satiety: Effects and mechanisms of different proteins. Physiol Behav, Jan 12 [Epub ahead of print].

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