Study: Canned pineapples help avoid viral, bacterial infections

canned pineapples
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A study published by the Journal of Nutrition and Metabolism revealed that people who regularly consume canned pineapples are less likely to get infected by viruses and bacteria.

According to the research conducted by Dr. Leonora Panlasigui of the Philippine Women’s University (PWU), an increased count of granulocyte cells in the bodies of school-aged children has been observed after they underwent a nine-week program wherein they regularly consumed canned pineapple products.

Results indicate that every 1 mg increase in vitamin C intake will result in an increase of 86.75 cells/mL in granulocyte count and an increase of 103.45 cells/mL in white blood cells,” the findings indicated.

Granulocytes are rich in protein, and people who have lower counts of it are more likely to develop infections; the US National Library of Medicine stated on its website.

During the study, 98 normal and underweight students aged 6 to 12 years old from Fernando Ma. Guerrero Elementary School in Paco, Manila were enlisted in a feeding program that aimed to address the school’s problem in terms of the nutritional status of its students. According to data from the Department of Education, the school posts the highest number of underweight students in the City of Manila.

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The respondents consumed products provided by Del Monte Philippines, Inc., but in order to avoid any conflict of interests, Panlasigui has assured that the company did not have any role in the design, execution and interpretation of the study.

In 2008, the Food and Nutrition Research Institute (FNRI) conducted the 7th National Nutrition Survey, wherein it has been noted that five out of the 10 leading causes of children’s deaths in the country are due to viral and bacterial infections. For nutritionists, this could be due to the decreasing fruit consumption of young people nowadays.

That’s probably because we don’t consider fruits as ulam (viand). When we think of food we think of fish, meat and poultry,” said Panlasigui, who is also the dean of the PWU’s School of Nutrition.