SO A SMO HEA OR N

from more than 800 adults who took part in the official National Diet and Nutrition Survey, she identified a number of nutritional shortfalls. “When intakes were compared with recommendations, up to 40 per cent of people were failing to consume the bare minimum for several nutrients,” she warns. The worst shortfalls were vitamin A, which is important for immunity and vision; folate, which is needed to form healthy red blood cells; selenium, which helps protect cells against damage and supports immune function; potassium, which regulates blood pressure and supports cardiac function; iron which is needed for memory and cognition; and magnesium and calcium, which are vital for healthy bones. Dr Derbyshire says: “Smoothies that are made from real fruit, with no added extras or nasties, have a valuable role to play. Having a smoothie once a day could help to plug nutrient and fibre gaps that most of us have.” University of Leeds researchers tested a commercial smoothie, and found that cell wall structures in the fruit, which are the most fibrous parts, remained intact even when the smoothie was subjected to simulated digestion. When they compared it to samples of orange and apple juice and crushed or pureed banana, apple, mango and orange, the scientists found the structure of the smoothie was much closer to the crushed fruit than the juices. Their study concluded: “This indicates that smoothie processing would offer similar benefits to whole fruit.” The quality and quantity of fruit used in smoothies will vary, but Dr Derbyshire says: “While this study only looked at one commercial smoothie, it is safe to assume that the others