New research indicates that the nutrient value of fruits and vegetables in the United States and Great Britain has declined markedly over the last 50 years.
A report published in the February, 2009 Journal of HortScience looked at historical food composition data. Noting that accurate comparisons are difficult because assay methods have varied through the years, researcher Donald R. Davis of the Biochemical Institute of the University of Texas nonetheless found "apparent median declines of 5 % to 40% or more of some minerals in groups of vegetables and perhaps fruit; one study also evaluated vitamins and protein with similar results."
The chief culprit, according to the study, may be high-yielding cultivars. It appears that larger, more productive versions of plants may exert a "genetic dilution effect" on nutrient concentrations.
This is not surprising to anyone who has had the misfortune to eat modern, oversized supermarket produce: it is often tasteless and watery, and clearly bred for size rather than quality.
My recommendation: seek out, or grow, heirloom varieties of organic produce whenever you can. But if you can't get them, don't give up on commercial vegetables and fruits, they are still much healthier choices than processed snack and junk foods.
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