STORM
VEGE PRICES BRAIN AFFECTS
8 MAY 2018
RAW BETTER FOR THE
Raw fruit and vegetables may be better for
your mental health than cooked, canned
and processed fruit and vegetables.
University of Otago researchers
have discovered raw
fruit and vegetables provide
better mental health
outcomes, but the trick is in the way
they are prepared and consumed.
Psychology senior lecturer and lead
author Dr Tamlin Conner says public
health campaigns usually focus on aspects
of quantity for the consumption
of fruit and vegetables – such as the
5+ a day campaigns – but for mental
health, raw is best. “Our research has
highlighted that the consumption of
fruit and vegetables in their ‘unmodified’
state is more strongly associated
with better mental health compared
to cooked/canned/processed fruit
and vegetables,” Conner says. “This
could be because the cooking and
processing of fruit and vegetables
has the potential to diminish nutrient
levels. This likely limits the delivery of
nutrients that are essential for optimal
emotional functioning.” For the study,
more than 400 young adults from
New Zealand and the United States
aged 18 to 25 were surveyed. This
age group was chosen as young
adults typically have the lowest fruit
and vegetable consumption of all age
groups and are at high risk for mental
health disorders. The group’s typical
consumption of raw versus cooked
and processed fruits and vegetables
was assessed, alongside their negative
and positive mental health, and
lifestyle and demographic variables
that could affect the association
between fruit and vegetable intake
and mental health (such as exercise,
sleep, unhealthy diet, chronic health
conditions, socioeconomic status,
ethnicity and gender). “Controlling for
the covariates, raw fruit and vegetable
consumption predicted lower levels
of mental illness symptomology, such
as depression, and improved levels
of psychological wellbeing including
positive mood, life satisfaction and
flourishing,” she says. “These mental
health benefits were significantly
reduced for cooked, canned and
processed fruits and vegetables.
This research is increasingly vital as
lifestyle approaches such as dietary
change may provide an accessible,
safe and adjuvant approach to
improving mental health.” The top
10 raw foods related to better mental
health were carrots, bananas, apples,
dark leafy greens such as spinach,
grapefruit, lettuce, citrus fruits, fresh
berries, cucumber and kiwifruit.
New Zealand food prices rose
1% in March from February
as wet weather pushed up
vegetable prices by 11%. Statistics
NZ says vegetable crops
have been affected by a run of
storms in recent weeks, with
lower supply from bad weather
generally meaning higher prices.
After adjusting for typical
seasonal changes, vegetable
prices increased 9.5% in the
month due to sharp rises in
tomato, lettuce, cauliflower,
cabbage and broccoli prices.
“In February, we saw rising
prices for lettuce, broccoli and
cauliflower, due to a combination
of humid weather and
Cyclone Gita,” SNZ consumer
prices manager Matthew Haigh
says. “As expected, that wet
weather has affected vegetable
prices in March too.”
Cabbage prices rose by more
than $1 a kilo, with tomatoes
up 60% in March to $4.65 a
kilo – this time last year, they
were 83 cents per kilo cheaper.
Lettuce prices were up 20% in
March to $2.94 per 500g head,
while cauliflower rose 85% to
$8.35 a kilo. Apple prices fell
16%, as usual for the time of
year, although fruit prices in
general rose 0.2%. Overall,
food prices were 1.4% higher
in March this year than March
last year. Vegetable prices were
up 8.8% over the year, while
mutton, lamb and hogget
prices jumped 14.1%. Prices
for fish and other seafood were
up 6.7%, while oils and fats
increased 12.2%. Pork prices
dropped 7.7%, cakes and biscuits
fell 4.5% and breakfast
cereal prices slid 3.4%.