The study, which was commissioned by the Canned Food Alliance (CFA), considered the total cost of mostly used canned food and compared it to fresh, frozen and dried fruits, vegetables, beans and tuna, and analyzed the cost-per-nutrient of key nutrients such as protein, fiber, vitamin A, vitamin C, potassium and folate. It also considered the value of the time required to prepare the food and the cost of the waste.
CFA advisor and professor of nutrition at Tufts University Cathy Kapica said that the canned foods incorporate the same crucial nutrients as in fresh, frozen and dried variants.
CFA executive director Rich Tavoletti said that the canned foods deliver healthy, balanced diet by offering affordable, nutritious and convenient foods that can be stored until needed.
"This can present a challenge for many people managing their food budgets or who rely on food assistance programs, as well as for those who lack easy access to grocery stores," Tavoletti said.
The study was published in the Journal of Nutrition and Food Sciences.
Canned Food Alliance, a national strategic partner of the US Department of Agriculture's Center for Nutrition Policy and Promotion, is a consortium of steelmakers, select food processors and affiliate members.
