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Published on: June 10, 2022
The Food Standards Agency's antioxidants in food programme--a summary
B McKevith1, C Kelly, S Stanner
1British Nutrition Foundation, London, UK. b.mckevith@nutrition.org.uk
Summary
The British Nutrition Foundation evaluated the Antioxidants in Food research programme. Current evidence links plant-rich diets to health, but specific nutrient contributions are unproven, so increasing fruit and vegetable intake is advised.
Area of Science:
- Nutrition Science
- Dietary Research
- Public Health
Background:
- Evaluation of the "antioxidant hypothesis" research programme funded by the Food Standards Agency.
- Commissioned by the Food Standards Agency, the British Nutrition Foundation (BNF) assessed the Antioxidants in Food research programme.
- The programme aimed to test the "antioxidant hypothesis" concerning diet and health.
Purpose of the Study:
- To evaluate the "Antioxidants in Food" research programme.
- To provide recommendations for the future direction of research in this area.
- To assess the progress and impact of the "antioxidant hypothesis" research.
Main Methods:
- Evaluation conducted by the British Nutrition Foundation (BNF) with expert Steering Group guidance.
- Analysis of research projects focused on antioxidants in food.
- Review of findings related to the "antioxidant hypothesis".
Main Results:
- Recommendations for future research include a broader scope of mechanisms, enhanced focus on bioavailability of plant-derived substances, and investigation into the impact of host factors (genotype, age, disease).
- The programme successfully shifted focus towards disease prevention and aided in biomarker identification.
- Observational and intervention studies show a correlation between diets high in plant foods (fruits, vegetables) and improved health outcomes.
Conclusions:
- While a diet rich in plant foods is associated with health benefits, no single nutrient or bioactive substance has demonstrated a unique contribution.
- The most prudent public health recommendation remains to increase consumption of fruits and vegetables.
- Further research should explore diverse mechanisms, bioavailability, and individual variability in response to dietary components.
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