New foods: are there added benefits?

We are now in an age of new foods - products with added nutrients for an extra health benefit. The major food manufacturers have realized that there are big bucks to be made by taking nutrients that provide health benefits and adding them to other foods.

However, most research on this topic shows that the health benefit of the nutrient is lost once it is taken from its natural state and transferred to other foods.

A great example of this is a nutrient beta-glucan found in whole oats.

Whole oats are a source of carbohydrates, fiber and a host of important trace elements. Oats are shown to be so effective at reducing the risk of cardiovascular disease by lowering bad (LDL) cholesterol, they have been granted a US government-approved health claim. The active compound thought to provide this health benefit is the natural oat fiber, beta-glucan.

However, studies have shown that adding oat beta-glucan to breads and biscuits had no effect on lowering LDL cholesterols.

Other studies have showed that the health-promoting effects of many compounds such as omega-3 and are lost when they are taken out of their natural state.

Food manufacturers are increasingly under pressure to improve the nutritional value of their foods by adding nutritious compounds from other foods. However, in many cases the intended carry-over health benefit just doesn’t seem to be there.

Often these common foods with added nutrients carry a high price tag. Its not uncommon to pay over 5 dollars just for a tub of margarine or a loaf of bread with added omega-3.

The bottom line is, include as many whole foods as possible into your diet, they contain the active compounds in their natural state shown to boost health and performance.

Source: American Journal of Clinical Nutrition.

Dr Paul Cribb is the creator of mp-body.com – the first ever science-based, research-proven, nationally accredited body transformation program. View more here.