Dear Nutrition Professional,

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1 Dear Nutrition Professional, This is our fourth mailing to you, and the final one for 28. We hope you have enjoyed the PepsiCo Canada mailings as a valuable source of nutrition information. Please add these final inserts to the binder that was sent to you with our first mailing. of 28. You will find enclosed, information on the current and proposed status of Canadian regulation regarding fortified foods, beverages, and natural health products (NHPs). We at PepsiCo often receive questions about why certain vitamins and minerals have been added to our products or about how we determine what goes on a nutrition facts panel. In order to answer some of the questions that your clients might have, we have presented the information in a way that clearly summarizes the various product categories and the fortification regulations within each one. You will also find in this package, two documents on the benefits of drinking tea. One of these documents is intended for health professionals and presents scientific information on antioxidants and other beneficial compounds, naturally occurring in tea. The other document presents the science in more accessible language and is included as a learning tool for your clients. As we plan for 29 mailings, we will be incorporating your recommendations on content and format. To help us ensure that we are meeting your needs, we hope that you will take the time to fill in the enclosed postage-paid survey or the online version available at Survey respondents will be submitted in a draw for the chance to win a $1 gift card for participating CARA restaurants. In order to qualify, completed surveys must be received by December 31, 28. We welcome your comments and questions; please direct all feedback and inquiries to pepsicocanada.healthandwellness@fleishman.ca. For further information on PepsiCo Canada s health and wellness initiatives, please visit the PepsiCo Canada website at Sincerely, Lori Kelly RD PepsiCo Canada, Health and Wellness Marketing Leader

Natural Health Products Examples: Products in beverage-format that are classified as Natural Health Products (NHPs) include energy drinks and vitamin/mineral enhanced waters (e.g., Aquafina Plus+ Vitamin Enhanced Water), iced teas and sports drinks.

Definition: NHPs are regulated as drugs as part of Canada s Food and Drug Act. They must be represented for therapeutic use (e.g. to diagnose, treat, or prevent disease; or to maintain or promote health) and are meant for over-the-counter use without a prescription.

amino acids and essential fatty acids. Vitamin and Mineral Content: Products that contain vitamins or minerals and are sold for therapeutic use are classified as NHPs.

Labelling: Health Canada evaluates submissions by manufacturers for safety and efficacy of each individual product, and issues product licenses allowing products to be sold and represented within the

The label of an NHP must include the following information: recommended purpose, recommended dose, intended age group, recommended duration of use, if any; and risk information, including cautions,

Amounts of medicinal (or active) ingredients, which includes vitamins and minerals, must be listed on the label, in addition to a list of non-medicinal ingredients, which may include ingredients such

However, since these products are primarily intended to provide medicinal ingredients for a specific therapeutic purpose, the amounts of nutrients in these products is not required to be labelled.

In Canada, food and beverage type products are classified into many different categories according to Canada s Food and Drug Regulations.

2 Natural Health Products Examples: Products in beverage-format that are classified as Natural Health Products (NHPs) include energy drinks and vitamin/mineral enhanced waters (e.g., Aquafina Plus+ Vitamin Enhanced Water), iced teas and sports drinks. NHPs in tablet form include vitamin and mineral supplements and a wide range of other substances intended for therapeutic use such as Echinacea, garlic, and ginkgo biloba. Definition: NHPs are regulated as drugs as part of Canada s Food and Drug Act. They must be represented for therapeutic use (e.g. to diagnose, treat, or prevent disease; or to maintain or promote health) and are meant for over-the-counter use without a prescription. They may be in any dosage form (e.g., tablet, lozenge, liquid) and include products containing vitamins and minerals, herbal remedies, homeopathic medicines, traditional medicines such as traditional Chinese medicines, probiotics, amino acids and essential fatty acids. Vitamin and Mineral Content: Products that contain vitamins or minerals and are sold for therapeutic use are classified as NHPs. Amounts of vitamins and minerals in these products may be similar to amounts in traditional foods or beverages or they may be much higher. Labelling: Health Canada evaluates submissions by manufacturers for safety and efficacy of each individual product, and issues product licenses allowing products to be sold and represented within the approved conditions of the license. The licence includes approval of the label. The label of an NHP must include the following information: recommended purpose, recommended dose, intended age group, recommended duration of use, if any; and risk information, including cautions, warnings, contra-indications or known adverse reactions associated with its use. Amounts of medicinal (or active) ingredients, which includes vitamins and minerals, must be listed on the label, in addition to a list of non-medicinal ingredients, which may include ingredients such as flavours, colours, sugar, etc. Some NHPs may provide energy or other nutrients. However, since these products are primarily intended to provide medicinal ingredients for a specific therapeutic purpose, the amounts of nutrients in these products is not required to be labelled. However, this information (eg, calories, sugars) may be provided on the label voluntarily. Demystifying Canada s Complex Regulations for Vitamin and Mineral Fortification. In Canada, food and beverage type products are classified into many different categories according to Canada s Food and Drug Regulations. These categories include traditional foods and beverages, foods for special dietary use (e.g. meal replacements and nutritional supplements), and natural health products (e.g. vitamin supplements, vitamin enhanced water, energy drinks). Within each category, the regulations require, permit, or prohibit the addition of vitamins and minerals in specified amounts. Products in each of these categories are sold and designed for specific purposes and uses, and are all regulated differently in terms of how they are sold, advertised, and labelled. This fact sheet summarizes the various product categories and explains how the addition of vitamins and minerals is regulated within each category. Traditional Foods and Beverages Definition: Food includes any article manufactured, sold or represented for use as food or drink for human beings, chewing gum, and any ingredient that may be mixed with food for any purpose.1 Mandatory and Voluntary Fortification: Current regulations: A number of foods and beverages must be fortified with specific vitamins and minerals at specific levels. For example, skim milk must contain both vitamins A and D and within a specified range (12-25 International Units vitamin A and 3-4 IU vitamin D per 3 fl oz/ 852 ml). For other foods, fortification is optional such as the addition of B vitamins, magnesium, iron and zinc to breakfast cereals. Again, the permitted amounts to be added must be within a specified minimum and maximum range. Additional examples are shown in Table Health Canada. Food and Drug Regulations, Canadian Food Inspection Agency. 23 Guide to Food Labelling and Advertising. 3. Health Canada. Addition of Vitamins and Minerals to Foods, 25: Health Canada s Proposed Policy and Implementation Plans. Prepared by Randall Kaplan, PhD, Director, Scientific and Regulatory Affairs, PepsiCo Canada From PepsiCo Canada, committed to building a healthier future.

Traditional Foods and Beverages cont d Table 1. Examples of mandatory and voluntary fortification of foods and beverages.

acid, thiamine, iron, potassium Example: Dole Cocktails Labelling: Almost all prepackaged foods and beverages are required to show a Nutrition Facts Table on the label showing calories plus 13 core

If additional vitamins or minerals are added, the amounts must be shown in the Nutrition Facts Table.

requirements on the types and amounts that can be added.3 These regulations are expected to come into force by approximately 21.

pyridoxine, d-pantothenic acid, folic acid, vitamin B12, iron, magnesium, potassium, zinc, copper; Amino Acids: Histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine,

Proposed discretionary fortification: levels to which vitamins and minerals may be added per reference amount.

3 Traditional Foods and Beverages cont d Table 1. Examples of mandatory and voluntary fortification of foods and beverages. Breakfast cereals Voluntary: Thiamine, niacin, vitamin B6, folic acid, pantothenic acid, magnesium, iron, zinc Example: Quaker Life cereal Fruit-flavoured drinks Mandatory: Vitamin C Voluntary: Folic acid, thiamine, iron, potassium Example: Dole Cocktails Labelling: Almost all prepackaged foods and beverages are required to show a Nutrition Facts Table on the label showing calories plus 13 core nutrients per serving size in a standard format. Mandatory vitamins and minerals include vitamin A, vitamin C, calcium and iron shown as % of Daily Value. If additional vitamins or minerals are added, the amounts must be shown in the Nutrition Facts Table. Government Proposed Regulatory Changes In 25, Health Canada released a report of its intentions to broaden the range of foods that can be fortified with vitamins and minerals, also updating requirements on the types and amounts that can be added.3 These regulations are expected to come into force by approximately 21. Margarine and other substitutes for butter Mandatory: Vitamin A, vitamin D Voluntary: Alpha-tocopherol Simulated meat products Mandatory: Vitamins and Minerals: Thiamine, riboflavin, niacin, pyridoxine, d-pantothenic acid, folic acid, vitamin B12, iron, magnesium, potassium, zinc, copper; Amino Acids: Histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine Skim milk, partly skimmed milk, skim milk powder Mandatory: Vitamin A, vitamin D Table 2. Proposed discretionary fortification: levels to which vitamins and minerals may be added per reference amount. Apple juice, grape juice, pineapple juice Voluntary: Vitamin C Example: Dole Apple Juice from Concentrate Flour, white flour Mandatory: Thiamine, riboflavin, niacin, folic acid, iron Voluntary: Vitamin B6, d-pantothenic acid, calcium, magnesium Risk A nutrients Thiamine, riboflavin, niacin, vitamin B6, vitamin B12, pantothenate, biotin, vitamin E, vitamin C, beta-carotene Permitted to be added up to 2% of the Daily Value; products can make excellent source claim Not associated with adverse effects, have a wide margin of safe intakes, or have no serious adverse effects Table salt, table salt substitutes Mandatory: Iodine Mineral water, spring water, water in sealed containers Voluntary: Fluorine Meal replacements and nutritional supplements Mandatory: Vitamins alpha-tocopherol, biotin, d-pantothenic acid, folic acid, niacin, riboflavin, thiamine, vitamin A, vitamin B6, vitamin B12, vitamin C, vitamin D; Minerals calcium, chloride, chromium, copper, iodine, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, sodium, zinc Source: Adapted from 23 Guide to Food Labelling and Advertising.2 This new policy would continue to permit the addition of vitamins and minerals for the purposes of nutrient. restoration, nutritional equivalence of substitute foods, and addressing or preventing nutritional problems of public health significance. Some of these regulations would be revised, such as those for breakfast cereals, permitting the addition of more vitamins and minerals and at higher levels than currently permitted. In addition, it would permit a new category called discretionary fortification, which would allow the addition of specific vitamins and minerals on a voluntary basis at specific levels in many foods. Table 2 categorizes nutrients by the levels that would be permitted. Because they are pervasive in the food supply, flour, bread, pasta, milk and other similar staple foods will not be eligible for discretionary fortification. Risk B nutrients Vitamin D, folate, potassium, calcium, magnesium Permitted to be added up to 1% of the Daily Value; products can make good source claim Have serious adverse effects at excessive levels, but the risk of excessive intakes at the proposed level is low Risk C nutrients Not permitted for discretionary fortification Vitamin A, zinc, iron, copper, selenium, manganese, iodine, fluoride, choline, chromium, molybdenum, phosphorus, Vitamin K Have limited safety data or a narrow margin of safety and serious side effects at excessive intake levels and/or current intake levels in vulnerable subgroups exceed the upper level of safety Source: Adapted from Addition of Vitamins and Minerals to Foods, 25: Health Canada s Proposed Policy and Implementation Plans.3

The natural goodness and health benefits of tea This fact sheet was specifically prepared for health care professionals After water, tea is the most widely consumed beverage in the world and for good

A large body of clinical evidence supports the health benefits of tea, whether hot or cold.

4 The natural goodness and health benefits of tea This fact sheet was specifically prepared for health care professionals After water, tea is the most widely consumed beverage in the world and for good reasons.tea at once stimulates and relaxes, hydrates and nourishes. While the blending of tea is an ancient art, scientists recognize tea for properties that benefit health and wellness. A large body of clinical evidence supports the health benefits of tea, whether hot or cold. This fact sheet aims to answer some of the most-asked questions your patients may have about tea and health, so that you can provide them with practical guidance. Different teas, only one plant All tea, whether green, black, oolong or white, is made from the leaves of the Camellia sinensis plant. The type of tea that is produced depends on the amount of time the tea leaves are oxidized. For example, green tea is made by steaming the leaves as soon as they are picked in order to stop the oxidation process, whereas black tea is oxidized for longer to produce a darker tea. Natural flavonoid ANTIOXIDANTS All varieties of tea from the Camellia sinensis plant are naturally rich in flavonoid antioxidants, including catechins and theaflavins, with about 14-3 mg of flavonoids per 235 ml. 1 The total flavonoid content of green and black tea is similar, but the type of flavonoid depends on how the leaves are processed: Green tea, which is minimally oxidized, is rich in catechin flavonoids Black tea is more oxidized; enzymatic reactions change catechins into the theaflavin and thearubigin flavonoids Oolong tea is partially oxidized and contains both catechins and theaflavins Catechins (7%) GREEN TEA Flavonols (1%) Polymeric flavonoids (2%) BLACK TEA Catechins (8%) Flavonols (1%) Thearubigins (7%) Theaflavins (12%) The flavonoids, theaflavins and thearubigins found in both black and green teas are antioxidants. 2,3 Scientists have long been studying the benefits of tea, and new and emerging research is adding to the scientific knowledge in the following areas: Heart health. Epidemiological studies suggest regular green or black tea consumption as part of a healthy lifestyle helps maintain heart health. 4 In a few studies, tea flavonoids have been shown to decrease total and LDL cholesterol 5 and improve endothelial function. 6 Dental health. Tea is high in tooth-protective fluoride. Some studies have shown tea flavonoids to inhibit salivary amylase, resulting in a reduction of the cariogenic potential of starchy foods. 7,8 Immunity. Tea may have antimicrobial and anti-inflammatory effects. 9 The amount of total flavonoids in tea depends on many factors, including: Type of tea used; i.e., loose tea, standard tea bag Amount of tea present in the tea bag Size of the tea leaves Length of time the tea is left to infuse in the water Whether tea is stirred and how many times and if tea bag is squeezed Leaf variety To achieve the maximal flavonoid content when brewing hot tea, advise your patients to brew for two minutes, stir at least three times and then squeeze the tea bag. Other types of tea, such as cold ready-to-drink iced tea and powdered tea preparations made with real tea extracts, provide a consistent amount of flavonoid antioxidants per serving due to the standardized methods of preparation.

Dispelling the myths about tea It is a commonly held myth that tea acts as a diuretic because of its caffeine content, but studies show 9 and independent scientists agree 1 that tea is an excellent

9 Studies show that the ingestion of very large doses of caffeine at one sitting (above 3 mg or 5-8 cups of tea) may result in short-term stimulation of urine output.

5 Dispelling the myths about tea It is a commonly held myth that tea acts as a diuretic because of its caffeine content, but studies show 9 and independent scientists agree 1 that tea is an excellent hydration fluid it s hydrating, not dehydrating. 9 Studies show that the ingestion of very large doses of caffeine at one sitting (above 3 mg or 5-8 cups of tea) may result in short-term stimulation of urine output. 11 However, caffeine levels found in the amount of tea commonly consumed at one sitting (1-3 cups or 12 mg of caffeine) have little or no diuretic action. 11 Also, regular tea drinkers become habituated to the effects of caffeine, and its action becomes diminished over time. 11 mg caffeine per serving serving size 12 mg Iced Tea 5 mg 25 ml 25 ml 56 g 25 ml Tea Source: Tea Association of Canada 37 mg Dark Chocolate Bar 145 mg Coffee Emerging science on tea compounds Researchers are continually investigating the health benefits of various tea compounds, such as catechins and L-theanine. Here are some highlights from the research. Catechins Catechins are a group of flavonoid antioxidants that are found in high quantities in green and oolong tea. Of the five types of catechins found in tea, Epigallocatechin Gallate (EGCG) is the most abundant and has been linked to weight management and body composition. 12 Emerging research from Asian studies suggests that increased amounts of catechins may have a role in helping control waist circumference and visceral fat. 13 It is not clear whether this effect is due to caffeine, catechins or a combination of the two. Research in this area is ongoing. L-theanine While tea has less than half the amount of caffeine than coffee, regular tea drinking helps maintain a feeling of alertness throughout the day. 14,15 Scientists have linked this phenomenon to the combination of caffeine with L-theanine, an amino acid found almost exclusively in tea. 16 The combination of L-theanine and caffeine may also help individuals to focus attention more effectively and help people concentrate on tasks. 16,17 Both green and black teas have similar amounts of L-theanine, and brewed teas typically have 1-2 mg per 25 ml. 18 Attached is a consumer fact sheet for your patients to help inform them about tea and its health benefits; also available online at healthprofessional. /TM Trademark owned or used under license by Unilever Canada, Toronto, Ontario M4W 3R2. Lipton is a Unilever Brand. The Lipton Institute of Tea s mission is to increase the understanding of tea, from field to cup. Our research focuses on how tea is made, its properties and its health benefits. For more information, and to view our publications, please visit: 1 Lakenbrink C et al. J Agric Food Chem 2;48(7): Higdon JV, Frei B. Crit Rev Food Sci Nutr 23;43(1): Rietveld A, Wiseman S. J Nutr 23;133(1);3285S-3292S 4 Peters U et al. Am J Epidemiol 21;154(6): Davies M et al. J Nutr 23;133(1):3298S-332S 6 Duffy S et al. Circulation 21;14(2): Zhang J, Kashket S. Caries Res 1998;32(3): Gardner E. Eur J Clin Nutr. 27;61(1): Middleton E. Adv Exp Med Biol 1998;439: Popkin B et al. Am J Clin Nutr 26;83(3): Maughan R et al. J Hum Nutr Diet 23;16: Tsuchida T et al. Prog Med 22;22(2): Chandre P, Lairon D. Phytomed 22;9: Hindmarch I et al. Psychopharmacology 2;149(3): Parnell H et al. Appetite 26;47(2): Nobre A et al. Asia Pac J Clin Nutr 28;17: Haskell C et al. Behav Pharmacol 27;A9:26 18 Finger A. et al J Chromatogr 1994;624(1-2):

THE NATURAL GOODNESS OF TEA Whether you enjoy it in the afternoon to invigorate you, or in the evening to relax you, tea is always a refreshing choice.

6 THE NATURAL GOODNESS OF TEA Whether you enjoy it in the afternoon to invigorate you, or in the evening to relax you, tea is always a refreshing choice. In fact, tea is the second most commonly consumed beverage in the world, after water, and Canadians drink about seven billion cups of tea each year. Hot or cold, tea pairs well with any meal or snack. It has also been studied scientifically for its role as part of a healthy diet. This fact sheet aims to provide you with information about why tea is more than just a tasty beverage! mg per serving LIPTON GREEN TEA 15 LIPTON BLACK TEA Flavonoid Antioxidant Content of selected beverages & foods 36 ORANGE JUICE 1 BROCCOLI 4 CRANBERRY JUICE COFFEE Different teas, all from one plant All teas, whether green, black, oolong or white, are made from the leaves of the Camellia sinensis plant. After the fresh tea leaves are harvested, the length of time they are exposed to air determines the distinctive taste and colour of the resulting tea. Herbal teas are actually not true teas since they do not come from the Camellia sinensis plant, but are infusions of the leaves, roots or flowers from other plants. The goodness of antioxidants All teas made from Camellia sinensis leaves contain natural flavonoid antioxidants, and regular consumption of tea helps with the maintenance of good health. Flavonoid antioxidants are found in many fruits and vegetables, but are particularly high in tea. Both hot tea and iced tea made with real tea extracts contain flavonoid antioxidants. Source: USDA Database for the Flavonoid Content of Selected Foods, 23 The flavonoid antioxidant content of each cup of tea depends on many factors, including: The type and amount of tea used The length of time the tea is steeped How much the tea is stirred If you want to brew hot tea with the highest possible flavonoid content, follow these simple steps: 1. Boil water. Pour the boiling water onto the tea bag in cup and brew for two minutes. 2. Stir the tea bag around the cup at least three times. 3. Using a spoon, squeeze the tea bag while it is still immersed in the cup. 4. Remove the tea bag. Did you know? Many cold ready-to-drink iced teas, as well as powdered teas made with real tea extracts, provide a consistent amount of flavonoid antioxidants per serving. Look for the AOX symbol on your favourite tea beverage.?

Caffeine in moderation As the chart below shows, regular tea contains significantly less caffeine than coffee (5 mg vs 145 mg per 25 ml/1 cup), and iced tea contains even less, with just 12 mg of

1 Since each cup of tea provides about 5 mg of caffeine, most adults can enjoy up to eight cups of tea a day and still stay within the recommended caffeine limits.

7 Caffeine in moderation As the chart below shows, regular tea contains significantly less caffeine than coffee (5 mg vs 145 mg per 25 ml/1 cup), and iced tea contains even less, with just 12 mg of caffeine per 25 ml. According to Health Canada, daily caffeine intake should not be more than 3 mg per day for women of childbearing age or 4 mg per day for other adults. 1 Since each cup of tea provides about 5 mg of caffeine, most adults can enjoy up to eight cups of tea a day and still stay within the recommended caffeine limits. If you prefer something caffeine-free, a wide range of decaffeinated teas and caffeine-free herbal teas are available. mg caffeine per serving serving size 12 mg Iced Tea 5 mg 25 ml 25 ml 56 g 25 ml Tea Source: Tea Association of Canada 37 mg Dark Chocolate Bar 145 mg Coffee Healthy Hydration Some people believe that since tea contains caffeine, it will cause dehydration and act as a diuretic (meaning that it increases urine output). However, tea is actually hydrating. Independent scientists suggest that tea is a good choice for hydration. 2,3 Canada s Food Guide recommends that you drink water regularly to help quench your thirst and stay hydrated, especially in hot weather and when you re very active. Since tea is 99.5 per cent water, it can count towards your fluid intake for the day plus it tastes great! A lift for mind and body You already know that feeling: how tea hot or iced can refresh you and provide a break that helps you feel relaxed, focused and alert. Scientists are now looking closely at theanine, a unique amino acid found almost exclusively in tea, and its contribution to mood and mental performance. Theanine may help you focus your attention more effectively and concentrate better on tasks. 4,5 All that, plus Brewed tea is a natural beverage with no additives or colours. It also has no calories when enjoyed without milk, sugar or honey. Plus, there are so many ways to enjoy it iced, hot, regular, decaffeinated, ready-to-drink, naturally fruit flavoured or herbal. 1 Health Canada ( 2 Gardner E. Eur J Clin Nutr. 27;61(1): Popkin B et al. Am J Clin Nutr 26;83(3): Nobre A et al. Asia Pac J Clin Nutr 28;17: Haskell C et al. Behav Pharmacol 27;A9:26 OVER 1 YEARS OF EXPERIENCE We hope this fact sheet provides you with a better understanding about the health benefits of tea, and helps clarify the facts about its natural properties like antioxidants and caffeine. With over 1 years of experience, Lipton is committed to producing the finest tea. We grow our own tea plants through Sustainable Agriculture practices, so we can hand-select and blend the freshest and highest nutritional quality tea leaves. From there, we create many robust varieties of iced teas such as Green Tea with Citrus, Iced Tea with Lemon and White Tea with Raspberry, as well as hot teas such as White Tea with Blueberry & Pomegranate, Green Tea to Go with Mandarin & Mango and Spiced Chai. To find out more about the natural goodness of tea, visit us at

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