Remember when scientists first discovered “antioxidants” back in the 1990s? These molecules began to be touted as miracle-workers, and food and drink purveyors took off in hot pursuit of profits. But since then, further sober consideration has heated up the debate as to how beneficial they are. Read this from Harvard Health about the true value of antioxidants for good health.
Meanwhile, researchers at Lund University in Sweden, the Swedish University of Agricultural Sciences (SLU) and four other European research institutions have launched a joint project to create a way to produce sausages and smoked meats made with antioxidants extracted from berries. The ultimate aim is to reduce the risk of colon cancer, one of the most common cancers in Sweden.
World Health Organisation (WHO) recently classified smoked and processed meat products as Group 1 carcinogens, the same group that includes tobacco products and alcohol. Hmmm. So, are all those Italian eating the Mediterranean diet—which includes generous portions of sausages and smoked “salumi“—quaking in their boots? Unlikely, since their way or eating has long been considered the gold standard of diets for long life.
Simply explained, the project involves extracting antioxidants from plants and berries, and then prepare [sic] meat products with these antioxidants. Animal testing will afterwards show whether this reduces the occurrence of cancer or not.
The question is, can extracted isolated antioxidants have the same effects as the complete “package of antioxidants, minerals, fiber, and other substances found naturally in fruits, vegetables, and whole grains” that are known to help prevent a variety of chronic diseases? Research in this area has generally come up empty. It’ll be interesting to see where this one goes.