Higher nutrient bioavailability with full fat salad dressings

This post includes a summary of a study published in the American Journal of Clinical Nutrition Vol. 80, No. 2, 396-403, August 2004 and a recipe for shrimp stuffed avocados.

Study title and authors:
Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection1,2,3

Books:

Melody J Brown, Mario G Ferruzzi, Minhthy L Nguyen, Dale A Cooper, Alison L Eldridge, Steven J Schwartz and Wendy S White

1 From the Department of Food Science and Human Nutrition and the Center for Designing Foods to Improve Nutrition, Iowa State University, Ames (MJB and WSW); the Department of Food Science and Technology, The Ohio State University, Columbus (MGF, MLN, and SJS); and The Procter & Gamble Nutrition Science Institute, Cincinnati (DAC and ALE)

This study can be accessed at: http://www.ajcn.org/content/80/2/396.abstract
 
The study revealed that no absorption of carotenoids was observed when salads with fat-free salad dressing were consumed. A substantially greater absorption of carotenoids was observed when salads were consumed with full fat than with reduced-fat salad dressing.
 
More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall 

Recipe of the day

Shrimp Stuffed Avocados

Food Mall: Deveined Shrimp

Ingredients:

• 3 medium size avocados

• 2 T lemon juice
• 1 1/2 lb small or medium sized shrimp, cooked, shelled, deveined and chilled

Instructions:
Cut avocados in half; remove seed and skin. Stuff with shrimp. Add lemon juice.

Shrimp Stuffed Avocados