Food Supplies Nutrients Lost

The variety and types of food commodities in the U.S. food supply and the nutrients they provide have undergone significant changes since 1909. In the 1930's, advancements in food-processing technologies introduced into the marketplace canned, frozen, and packaged food items, such as canned soups and vegetables, frozen vegetables and fruits, and packaged cereals. Nationally, the result led to an increase in the availability and shelf life of these foods. Also, in the 1930's margarine was fortified with vitamin A and its precursor beta-carotene (for color).

Consuming a balanced diet that meets the recommended servings of fruits, vegetables, whole grains, essential fatty acids and lean sources of protein still may not ensure ample nutrient intake due to changes in our food supply.

Changes in the average nutrient content of 43 fruits and vegetables between 1950 and 1999 resulted in the following:

• 6% decrease in protein

• 16% decrease in calcium

• 9% decrease in phosphorus

• 15% decrease in iron

• 38% decrease in riboflavin

• 20% decrease in ascorbic acid

Food quality changes like these are the result of multiple factors:

Storage time and maturity at harvest

Nutrients can be harmed during storage or transportation. Storing tomatoes for 5 days decrease ascorbic acid by almost 13%. Harvesting plants prior to proper maturity diminishes nutrient content potential, particularly for fiber, vitamin A, vitamin C and polyphenols.

Cindy Conradt

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