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Title: FOOD CHOICES AND NUTRIENT DENSITIES: WHAT ARE THE REALITIES OF FOOD TYPES?

Author
item McCabe Sellers, Beverly
item CHAMPAGNE, C - DELTA NIRI
item Staggs, Cathleen
item ALLEN, R - DELTA NIRI
item Bogle, Margaret

Submitted to: Journal of Federation of American Societies for Experimental Biology
Publication Type: Abstract Only
Publication Acceptance Date: 11/3/2004
Publication Date: 4/2/2005
Citation: McCabe Sellers, B.J., Champagne, C.M., Staggs, C.G., Allen, R., Bogle, M.L. 2005. Food choices and nutrient densities: What are the realities of food types [abstract]? Journal of Federation of American Societies for Experimental Biology. 19(4):A88.

Interpretive Summary:

Technical Abstract: Promotion of fruit and vegetable consumption to the public usually focus on fresh produce and lay articles often promote 'organic' or 'raw' fruits and vegetables as the healthy choices. Underlying assumptions are that fresh and organic types provide more nutrients than frozen or canned forms. Little data support these claims but consumers may opt not to use other forms. This study examined current national nutrient databases to determine the amount and percent change in nutrient content from raw to frozen state, from fresh cooked, frozen cooked, and canned forms of 25 selected fruits and vegetables in 100 gram portions. Both gains and losses occur in individual nutrients in comparing one food form to another. More gains (20 nutrients) than losses (8 nutrients) occur with 100 g. of canned tomatoes compared to fresh cooked tomatoes. Gains include 200% in calcium and 104% in iron over fresh cooked form compared to losses for folate (41%), Vitamin A (84%), B12 (47%). These findings suggest that it is important to value all forms of fruits and vegetables for their nutrient contributions. Food availability, food accessibility, and food costs may limit individual ability to purchase certain types of foods. Health promotion campaigns need to incorporate all forms of fruits and vegetables in order to increase overall consumption of fruits and vegetables. Supported by USDA, ARS Project #6251-53000-004-00D.