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Pizza perfect! A nutritional overhaul of 'junk food' and ready-meals is possible
Date:10/31/2013

mall amount of Scottish seaweed to provide flavour, vitamin B12 and fibre, iron, vitamin A, vitamin B12 and iodine, adding red peppers provided extra vitamin C.

The proportions of bread base to Mozzarella cheese was adjusted to correct the carbohydrate/fat/protein ratios and minimize saturated fat content. After cooking, it was finally analysed in the laboratory.

The team put the end result to a taste test with members of the public and both children and adults gave it the thumbs-up for taste and attractiveness.

The world's first nutritionally-balanced pizzas were subsequently marketed by food company Eat Balanced.com, and three flavours are available from various UK supermarkets.

Prof Lean said: "There really is no reason why pizzas and other ready meals should not be nutritionally-balanced. We have shown it can be done with no detriment for taste.

"Promoting 'healthy eating' and nutritional education have had little impact on eating habits or health so far, and taking so-called 'nutritional supplements' makes things worse.

"We can't all make entirely home-made meals, so it's about time that manufacturers took steps to make their products better suited to human biology, and we have shown then how to do it. Rather than sneaking in additives like salt, they could be boasting about healthier ingredients that will benefit consumers."

The study 'Development of a nutritionally-balanced pizza, as a functional meal designed to meet published dietary guidelines', is published in the journal Public Health Nutrition.


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Contact: Stuart Forsyth
stuart.forsyth@glasgow.ac.uk
44-141-330-4831
University of Glasgow
Source:Eurekalert

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