Food synergy: the key to a healthy diet
Open accessAbstract
Food synergy is the concept that the non-random mixture of food constituents operates in concert for the life of the organism eaten and presumably for the life of the eater. Isolated nutrients have been extensively studied in well-designed, long-term, large randomised clinical trials, typically with null and sometimes with harmful effects. Therefore, although nutrient deficiency is a known phenomenon, serious for the sufferer, and curable by taking the isolated nutrient, the effect of isolated nutrients or other chemicals derived from food on chronic disease, when that chemical is not deficient, may not have the same beneficial effect. It appears that the focus on nutrients rather than foods is in many ways counterproductive. This observation is the basis for the argument that nutrition research should focus more strongly on foods and on dietary patterns. Unlike many dietary phenomena in nutritional epidemiology, diet pattern appears to be highly correlated over time within person. A consistent and robust conclusion is that certain types of beneficial diet patterns, notably described with words such as ‘Mediterranean’ and ‘prudent’, or adverse patterns, often described by the word ‘Western’, predict chronic disease. Food is much more complex than drugs, but essentially uninvestigated as food or pattern. The concept of food synergy leads to new thinking in nutrition science and can help to forge rational nutrition policy-making and to determine future nutrition research strategies.
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The complex matrix of foods, food processing, and food preparation strongly modifies the final health effects.
“Further, while scientific investigation of macro and micronutrients remains essential to elucidate biologic mechanisms, the complex matrix of foods, food processing, and food preparation strongly modifies the final health effects.8, 9, 17, 18”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [17]
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- Authors
- Jacobs, D. R., & Tapsell, L. C.
- Affiliations
- University of Minnesota (US)
- University of Wollongong (AU)
- Corresponding author
- Jacobs, David R.
- Venue
- Proceedings of the Nutrition Society
- Publisher
- Cambridge University Press (CUP)
- Published
- 2013-01-14
- Volume
- 72
- Issue
- 2
- Pages
- 200-206
- ISSN
- 0029-6651 (ISSN-L)
- 1475-2719
- OpenAlex
- W2159477475
- Cited by
- 214
- References
- 34
- Citations by year
- 2026: 16 · 2025: 20 · 2024: 17 · 2023: 23 · 2022: 18 · 2021: 14 · 2020: 16 · 2019: 14 · 2018: 10 · 2017: 17 · 2016: 20 · 2015: 10 · 2014: 11 · 2013: 7
- FWCI
- 16.32
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Proceedings of The Nutrition Society (publishedVersion)
- PubMed (publishedVersion)
- Research Online (University of Wollongong) (submittedVersion)
- Figshare (submittedVersion, cc-by)
- Funders
- California Walnut Commission
- Illawarra Health and Medical Research Institute
- National Institutes of Health
- Australian Research Council
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Life Sciences › Agricultural and Biological Sciences › Food Science › Nutrition, Health, and Society Studies
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Nutrition, Genetics, and Disease
- Keywords
- dietary habits, Mediterranean diet, prudent diet, Western diet, chronic disease, nutrition policy
- MeSH terms
- Diet, Feeding Behavior, Food, Humans, Nutritive Value
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