Antioxidant Content in Foods: The Impact of Processing
Author Information
Author(s): Basile Anthony J., Ruiz-Tejada Anaissa, Mohr Alex E., Stanley Steven, Hjelm Ellinor, Sweazea Karen L.
Primary Institution: Arizona State University
Hypothesis
Total antioxidant content would be highest in minimally processed food, lower in processed food, and lowest in ultra-processed food.
Conclusion
Minimally processed foods have significantly higher total antioxidant content compared to processed and ultra-processed foods.
Supporting Evidence
- Minimally processed foods had the highest mean total antioxidant content.
- Plant-based foods had a higher mean total antioxidant content compared to animal-based foods.
- Food processing significantly decreased total antioxidant content across all food items.
Takeaway
Eating less processed food is better for your health because it has more good stuff that helps your body fight sickness.
Methodology
The study analyzed total antioxidant content of 1946 food items using two hierarchical linear models.
Potential Biases
Potential bias in food classification due to reliance on ingredient information and coding agreement.
Limitations
Some food categories had small sample sizes, and the analysis included mixed food items which limited the ability to determine the effect of processing.
Statistical Information
P-Value
P = 0.023; P < 0.001
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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