Fruits and vegetables sold in Canadian supermarkets today contain far fewer nutrients than they did 50 years ago, according to an analysis conducted by The Globe and Mail and CTV News.
Vital vitamins and minerals have dramatically declined in some of our most popular foods, including potatoes, tomatoes, bananas and apples, the analysis reveals.
Take the potato, by far the most consumed food in Canada. The average spud has lost 100 per cent of its vitamin A, which is important for good eyesight; 57 per cent of its vitamin C and iron, a key component of healthy blood; and 28 per cent of its calcium, essential for building healthy bones and teeth.
It also lost 50 per cent of its riboflavin and 18 per cent of its thiamine. Of the seven key nutrients measured, only niacin levels have increased.
The story is similar for 25 fruits and vegetables that were analyzed. But Health Canada refused to comment on the findings, saying the debate was an academic one.
The academics, for their part, are intrigued, but not alarmed.
Modern farming methods, long-haul transportation and crop-breeding practices are all believed to be contributing to the drop in vitamins and minerals.
Phil Warman, an agronomist and professor of agricultural sciences at Nova Scotia Agricultural College, said there is no doubt the nutritional content of food is different today, due to the emphasis on producing cheap food.
"The emphasis is on appearance, storability and transportability, and there has been much less emphasis on the nutritional value of fruits and vegetables," he said.
In fact, you would have to eat eight oranges today to get the same amount of vitamin A your grandparents got from a single orange. And you would need to eat five to get the same level of iron. However, the amount of vitamin C has increased slightly.
According to the Canadian data, almost 80 per cent of foods tested showed drops in calcium and iron; three-quarters saw drops in vitamin A, and half lost vitamin C and riboflavin; one-third lost thiamine and 12 per cent lost niacin.
In the analysis, the biggest loser was broccoli, a food that epitomizes the dictates of healthy eating. All seven of its measurable nutrients declined, notably calcium, which fell 63 per cent, and iron, which dropped 34 per cent. Broccoli is often cited as an excellent source of calcium and iron.
Percentage change in the nutrient content of fruits and vegetables in Canada between 1951 and 1999. Food...... Calcium... Iron... Vitamin A.. Vitamin C.. Thiamine.. Riboflavin.. Niacin
Apple 20.0 -55.3 -41.1 16.0 -75.0 -66.7 -30.0 Banana -23.8 -41.7 -81.2 -13.0 0 -100.0 -1.4 Broccoli -62.8 -33.9 -55.9 -10.1 -40.0 -42.9 -2.7 Onion -37.5 -52.9 -100.0 -54.8 56.9 -41.2 135.3 Potato -27.5 -58.6 -100.0 -57.4 -14.6 -50.0 44.9 Tomato -55.7 -18.8 -43.4 -1.6 0 21.8 46.3
Today's fruits, vegetables lack yesterday's nutrition - The Globe and Mail
Vital vitamins and minerals have dramatically declined in some of our most popular foods, including potatoes, tomatoes, bananas and apples, the analysis reveals.
Take the potato, by far the most consumed food in Canada. The average spud has lost 100 per cent of its vitamin A, which is important for good eyesight; 57 per cent of its vitamin C and iron, a key component of healthy blood; and 28 per cent of its calcium, essential for building healthy bones and teeth.
It also lost 50 per cent of its riboflavin and 18 per cent of its thiamine. Of the seven key nutrients measured, only niacin levels have increased.
The story is similar for 25 fruits and vegetables that were analyzed. But Health Canada refused to comment on the findings, saying the debate was an academic one.
The academics, for their part, are intrigued, but not alarmed.
Modern farming methods, long-haul transportation and crop-breeding practices are all believed to be contributing to the drop in vitamins and minerals.
Phil Warman, an agronomist and professor of agricultural sciences at Nova Scotia Agricultural College, said there is no doubt the nutritional content of food is different today, due to the emphasis on producing cheap food.
"The emphasis is on appearance, storability and transportability, and there has been much less emphasis on the nutritional value of fruits and vegetables," he said.
In fact, you would have to eat eight oranges today to get the same amount of vitamin A your grandparents got from a single orange. And you would need to eat five to get the same level of iron. However, the amount of vitamin C has increased slightly.
According to the Canadian data, almost 80 per cent of foods tested showed drops in calcium and iron; three-quarters saw drops in vitamin A, and half lost vitamin C and riboflavin; one-third lost thiamine and 12 per cent lost niacin.
In the analysis, the biggest loser was broccoli, a food that epitomizes the dictates of healthy eating. All seven of its measurable nutrients declined, notably calcium, which fell 63 per cent, and iron, which dropped 34 per cent. Broccoli is often cited as an excellent source of calcium and iron.
Percentage change in the nutrient content of fruits and vegetables in Canada between 1951 and 1999. Food...... Calcium... Iron... Vitamin A.. Vitamin C.. Thiamine.. Riboflavin.. Niacin
Apple 20.0 -55.3 -41.1 16.0 -75.0 -66.7 -30.0 Banana -23.8 -41.7 -81.2 -13.0 0 -100.0 -1.4 Broccoli -62.8 -33.9 -55.9 -10.1 -40.0 -42.9 -2.7 Onion -37.5 -52.9 -100.0 -54.8 56.9 -41.2 135.3 Potato -27.5 -58.6 -100.0 -57.4 -14.6 -50.0 44.9 Tomato -55.7 -18.8 -43.4 -1.6 0 21.8 46.3
Today's fruits, vegetables lack yesterday's nutrition - The Globe and Mail