For years, nutrition science has focused on individual nutrients—such as proteins, fats, and carbohydrates—when assessing the health effects of different foods rather than whole foods. However, a new study suggests that evaluating a food item based solely on its nutrient content may be misleading.
Instead, researchers argue that the overall composition of the food—and the way it interacts with other foods consumed simultaneously—plays a crucial role in determining its health impact. The findings, published in the American Journal of Clinical Nutrition, challenge conventional dietary recommendations and call for a broader approach to nutrition science.
Why Whole Foods Matter More Than Nutrients Alone
Lead author Dr. Tanja Kongerslev Thorning from the University of Copenhagen explains that researchers have long been puzzled by the differences between the expected health effects of certain foods and their actual impact on the body. This has led scientists to take a more holistic approach to food evaluation.
“When we eat, we do not consume individual nutrients—we eat whole foods, often in combination with others,” Thorning said. “It therefore seems obvious that we should assess food products in context rather than looking at nutrients in isolation.”
For example, dairy products like cheese contain high levels of saturated fat, traditionally linked to increased cholesterol. However, studies have shown that cheese has less effect on cholesterol levels than expected based on its saturated fat content alone. Similarly, almonds, which are high in fat, release less fat during digestion than previously thought. These findings suggest that the interactions between nutrients within a food can significantly alter its overall health effects.
Dairy Products Show Unexpected Health Benefits
The study, conducted by a panel of 18 experts in epidemiology, nutrition, and medical science, focused on dairy products and their complex mixture of nutrients and bioactive compounds. Their findings challenge traditional dietary guidelines that warn against full-fat dairy.
The researchers concluded that yogurt and cheese offer more health benefits than previously believed, positively impacting bone health, body weight, and cardiovascular disease risk. Professor Arne Astrup, who chaired the study’s workshop, highlighted the significance of these findings.
“In contrast to current recommendations that discourage full-fat cheese, research now demonstrates important health benefits of cheese in preventing type 2 diabetes, cardiovascular disease, and even some cancers,” Astrup stated. “These benefits come from a complex interaction between beneficial bacteria, minerals, and bioactive ingredients within the cheese itself.”
Rethinking Nutrition Science
The research suggests that some areas of nutrition science need to be re-evaluated. Instead of focusing solely on individual nutrients, scientists and policymakers should consider the broader context in which foods are consumed.
“More studies are needed, but ultimately, we cannot judge a nutrient without looking at how it is consumed and what else is eaten simultaneously,” said Professor Ian Givens of the University of Reading, who co-chaired the meeting.
These findings pave the way for a new perspective on nutrition that considers not just what we eat but how different foods interact to influence overall health. As dietary recommendations evolve, researchers hope that future guidelines reflect this more comprehensive understanding of food and nutrition.
Reference: Tanja Kongerslev Thorning, Hanne Christine Bertram, Jean-Philippe Bonjour, Lisette de Groot, Didier Dupont, Emma Feeney, Richard Ipsen, Jean Michel Lecerf, Alan Mackie, Michelle C McKinley, Marie-Caroline Michalski, Didier Rémond, Ulf Risérus, Sabita S Soedamah-Muthu, Tine Tholstrup, Connie Weaver, Arne Astrup, Ian Givens. Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps. The American Journal of Clinical Nutrition, 2017
