Summary
This paper analyses successive editions of McCance and Widdowson's 'The Composition of Foods' to examine whether the mineral content of fruits and vegetables changed between the mid-twentieth century and the 1990s. The author finds apparent reductions in several minerals across many crops, suggesting a possible deterioration in the nutritional quality of produce over the period. The study is frequently cited in debates about soil depletion and nutrient density, though the author acknowledges methodological limitations in comparing data across different analytical eras.
UK applicability
The study is directly grounded in UK food composition data and is highly relevant to UK nutrition policy, soil health debates, and discussions around the nutritional quality of domestically produced horticultural crops. It provides a frequently referenced baseline for UK-specific concerns about declining mineral density in the food supply.
Key measures
Mineral concentrations (mg per 100g fresh weight) including calcium, magnesium, iron, copper, sodium, and potassium in fruits and vegetables, compared across historical editions of UK food composition tables
Outcomes reported
The study compared historical UK food composition data across decades to assess whether the mineral content of fruits and vegetables had changed over time. It reported apparent declines in key minerals such as calcium, magnesium, iron, copper, and sodium across a range of commonly consumed produce.
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