Discover the latest news in nutrition and dietetics on the real effect of nutrients in the daily diet in the body.
Nutrition and Dietetics are synonymous with health and nutrition, whose basic premises question science with a new theory about the true role and importance of nutrients in a balanced diet.
Researchers have brought a new focus on what you need to know about food to take care of health. The study, conducted by the Department of Nutrition, Exercise, and Sports of the University of Copenhagen published by the American Journal of Clinical Nutrition, concludes that the effects of nutrients from food in the body should not be assessed individually, but as part of the diet set.
Why is it important to know about nutrition and diet?
Nutrition is one of the fundamental pillars of health and, as part of a healthy lifestyle, the best prevention of diseases such as obesity, diabetes, high cholesterol … From food, we obtain the energy and the necessary compounds so that the organism develops its vital functions.
What is the role of nutrients?
The nutrients are not taken individually, but the foods are combined, so according to the theory put forward by the scientists, we must jointly evaluate the foods that are taken at the same time. Taking into account only the nutrients that a certain food contains, the analysis is incomplete.
The nutritional composition (vitamins, minerals, carbohydrates, fats, proteins …) is one of the factors of the equation to know the real effect of food in the body and that, in addition, would explain why it is sometimes different expected.
The interaction between micronutrients, beneficial bacteria for health and other compounds can modify the nutritional properties of a food. In the same way, the scientists point out that the methods of food preparation must be taken into account.
Among the examples put by the scientists themselves include almonds that, during the process of digestion, release less fat than it actually contains.
Something similar happens with dairy products such as cheese, for example, whose effect on cholesterol is lower than it might suggest its content in saturated fat.