According to nutritional experts at the University of Aberdeen, adding beetroot – which contains antioxidants – to burgers prevents the body from absorbing the ‘bad’ fat. In order to test their findings, the team has created their own turkey and beetroot burger and are currently looking for healthy males to participate in their trial.
Study leader, Professor Garry Duthie from the University’s Rowett Research Institute of Nutrition an Health, explained:
“Processed food forms a major and increasing part of our diet. Consumption of high fat convenience foods in Scotland increases year by year.
We are looking to identify if adding a vegetable extract to processed food can actually protect the body from absorbing the ‘bad’ fats which exist in these types of products.
When we eat a fatty food, a process called oxidation occurs in our stomachs, where the fats are transformed into potentially toxic compounds and absorbed into the body.
These compounds are linked to cancer and heart disease. We believe that adding a vegetable extract such as beetroot, which contains antioxidant compounds, will stop this oxidation of fat in the gut, and prohibit the body from absorbing the bad fat.”
The researchers are seeking males aged between 21 and 60 years to participate in the study, and it will be conducted over 4 separate days at the Rowett Institute in Bucksburn, Aberdeenshire.
Professor Duthie said:
“We trialled a number of different vegetable extracts and found that the combination of turkey and beetroot in the burger tastes good and has the advantage of looking the same as a normal burger. Beetroot may also have the added health benefit of lowering blood pressure.
Volunteers will be asked to eat both turkey burgers with and without beetroot, and we will monitor to see which compounds their body absorbs when they eat the different burgers.
If we can identify that using a vegetable extract such as beetroot in processed food stops bad fat from being ingested, this could not only have significant health benefits for the public but also benefits for the processed food industry.
When fats oxidize in the stomach and become toxic they essentially go rancid. It is the same process which causes foods to go off in a shop or supermarket over time. So introducing an antioxidant such as beetroot would slow down this oxidation process, and have the added benefit for the food industry of lengthening the shelf life of products.”
The study is part of a wider Scottish Government funded project being conducted at the Rowett Institute researching the potential health benefits of Scottish produce.
Volunteers interested in participating in the study should contact Bill Buchan by email at B.Buchan@abdn.ac.uk
Written By Grace Rattue