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Tuesday, 27 September 2005 09:17 | BNN: British Nursing News Online · www.bnn-online.co.uk
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Scientists at Newcastle University claim that by adding a seaweed extract to junk food could make it healthier without changing the taste.
The seaweed extract, called alginate, could be used to increase the fibre content of pies, burgers, cakes and other high fat foods.
The scientists said this was an important breakthrough because it would allow people to continue eating junk food but enjoy the benefits of the traditionally more healthy alternatives.
The team believe the seaweed will be a valuable weapon in the battle against obesity, diabetes, heart problems and diseases such as bowel cancer.
Professor Jeff Pearson, a member of the research team, said: "We're just not eating enough fibre, yet we need this to keep us healthy.
"The problem is that a lot of people don't enjoy many of the foods that are high in fibre, like fruit and vegetables, yet to consume the recommended daily amount of fibre they would have to eat a lot of these types of foods.
"We believe it's hard to change people's habits and that the most practical solution is to improve the food they do eat.
"With a burger, for example, you would simply remove some of the fat and replace it with the seaweed extract, which is an entirely natural product from a sustainable resource.
"You'd have a healthier burger and it's unlikely to taste any different”.
He added: "This compound can also be added to any number of foods, such as synthetic creams and yoghurts.
"With pork pies, one of my favourite foods, it could replace the gelatine which usually covers the meat, as the seaweed extract has gelling properties too”.
Professor Pearson, who has already made loaves of bread containing the seaweed extract, which passed the 'taste test' with colleagues, added: "Bread is probably the best vehicle to reach the general population because most people eat it.
"Adding the seaweed extract could quadruple the amount of fibre in white bread”.
Nigel Denby, of the British Dietetic Association said: "Replacing one ingredient for another in order to make a food healthier can be a useful way of improving the food's overall nutritional profile.
"Often, the problem with this approach is that the food loses some of its taste qualities which make it a popular choice in the first place - healthier food is only healthy if people actually eat it!
"This work looks promising and it will be interesting to see how the team move forward and develop the use of alginates outside of the laboratory”.
Dr Denby added: "As technology brings us findings such as these, it would be a tragedy if we simply gave up trying to help people make healthy diet and lifestyle choices.
"While this process can be slow, it is ultimately the most powerful way to improve the diets of population groups and as with any dietary dilemma, there is never just one quick fix”.
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