Health Effects of Food Can’t be Judged by Single Nutrients, Research Shows
23 May 2017 --- New research has found that food is not just the sum of its nutrients and that it must be evaluated as a whole, alongside other foods eaten at the same time. The latest findings come from a panel of researchers, including experts in epidemiology, food, nutrition and medical science, who examined why it’s important not to focus on a certain nutrient without looking at how it is consumed and what else is being eaten.
Historically, research into foodstuff’s implications for health have focused on individual nutrients such as proteins, fats and carbohydrates, but the latest research shows that the health effects of a food product cannot be determined on the basis on the individual nutrients it contains.
Postdoc Tanja Kongerslev Thorning, Ph.D., from the Department of Nutrition, Exercise and Sports at the University of Copenhagen, is the first author of the report and the findings of the expert panel have been published in the American Journal of Clinical Nutrition.
She explains that scientists have long wondered why the actual effects of food are at variance with the effects expected on the basis of its nutrition content. They have therefore started to look at things in a wider context:
"Researchers have become more skillful over the years, and we have acquired more methods for exploring what specific nutrients mean for digestion and health," she says.
"But when we eat, we do not consume individual nutrients. We eat the whole food. Either alone or together with other foods in a meal. It therefore seems obvious that we should assess food products in context."
Ultimately this means that the composition of food can alter the properties of the nutrients contained within it, in ways that cannot be predicted by an analysis of the individual nutrients.
For instance, dairy products such as cheese have a lesser effect on blood cholesterol than would be predicted on the basis of their content of saturated fat. There are interactions between the nutrients in a food product that are significant for its overall effect on health.
"Another example is almonds, which contain a lot of fat, but which release less fat than expected during digestion. Even when chewed really well. The effects of a food item on health are probably a combination of the relationship between its nutrients, and also of the methods used in its preparation or production. This means that some foods may be better for us, or less healthy, than is currently believed,” Thorning adds.
The expert panel behind these conclusions was brought together for a workshop organized by the University of Copenhagen in collaboration with the University of Reading last September.
Discussions focused on dairy products, and on how the complex mixture of nutrients and bioactive substances, such as minerals and vitamins, can affect digestion and ultimately change the overall nutritional and health properties of a particular food.
The panel concluded, among other things, that yogurt and cheese have a different and more beneficial effect on bone health, body weight, the risk of developing cardiovascular diseases than would be expected on the basis of their saturated fat and calcium content.
Head of Department of Nutrition, Exercise and Sports at the University of Copenhagen, Professor Arne Astrup, who chaired the workshop, explains that the example of cheese is good to illustrate that a food's health effects cannot be judged by single nutrients e.g. sodium and saturated fat.
"In contrast to current recommendations that essentially ban full-fat cheese, current research clearly demonstrate important health benefits of cheese for prevention of type 2 diabetes, cardiovascular disease and cancers. All the positive effects are due to a complex interaction between beneficial bacteria, minerals and bio-active cheese ingredients."
Professor of Food Chain Nutrition Ian Givens at the University of Reading, the co-chair of the meeting, adds that more studies are needed.
"Ultimately it seems that some areas of nutrition science need to be rethought. We cannot focus on a nutrient without looking at how it is consumed and what else is eaten at the same time."
The findings were published in the article "Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps" in the American Journal of Clinical Nutrition.
