A new study published in the American Journal of Lifestyle Medicine addresses the common call to action from public health experts to improve access to and consumption of fruits and vegetables. Findings from the Michigan State University (MSU) study show that canned foods deliver on nutrition, affordability and safety helping people increase their fruit and vegetable intake, regardless of geography or income level.
The study, "Nutrition and Cost Comparisons of Select Canned, Frozen and Fresh Fruits and Vegetables" analysed more than 40 scientific journal studies and nutrition data, comparing canned fruits and vegetables to fresh and frozen based on nutrition and cost. The researchers found that canned fruits and vegetables are on par nutritionally with fresh and frozen, and in some cases even better. In fact, canned tomatoes have more lycopene, which is associated with reducing cancer risk, and more B vitamins than fresh tomatoes. Canning also helps make fibre in certain vegetables, like beans, more soluble, and therefore more useful to the human body.
Families can stretch their grocery budgets by choosing canned produce, the researchers said. Canned vegetables are often more affordable than fresh and frozen varieties, saving up to half the cost of frozen and 20 percent of the cost of fresh, with virtually no sacrifices in nutritional quality.
The high-heat canning process is said to be one of the safest processes for preserving food because it prevents the growth of microorganisms that cause foodborne illnesses.
"Canned fruits and vegetables provide high quality nutrition to Americans regardless of income level and geography," said Steven Miller, PhD, lead researcher and assistant professor at MSU's Center for Economic Analysis. "By increasing accessibility to key nutrients many Americans need, canned foods are a year-round solution to help families prepare healthier, balanced meals."
