Molecules in processed foods could unlock key to healthier diets
Our favourite foods could be made healthier thanks to a new technique developed by researchers from the Department of Cardiovascular Sciences which has identified harmful bacterial molecules in certain processed foods such as burgers and ready meals.
The study identifies a particular kind of contaminating molecule known as ‘pathogen-associated molecular patterns’ (PAMPs), which are released by certain types of bacteria as they grow during some food processing and refrigeration processes, and may increase our risk of developing conditions such as coronary artery disease and Type 2 diabetes.
PAMPs are undetectable in non-processed and fresh foods, suggesting that they develop during the manufacturing process. Foods found to frequently contain high levels of PAMPs include foods containing minced meat (including sausages and burgers), ready meals (especially lasagne, bolognese), some cheeses, chocolate and some types of ready-chopped vegetables, such as onions.Â
The researchers believe that their new method of detecting PAMPs could be used by food manufacturers to help identify where in their production process the PAMP molecules are arising in foodstuffs, such as which parts of machinery or which raw materials introduce contamination to their products.
Dr Clett Erridge, who led the study, said: “The present work suggests that removing these molecules from common foods could provide a health benefit to consumers and suggest a potential means of making some of our favourite foods healthier without any appreciable change to taste, texture, cost or ingredients."
 An interview with Dr Clett Erridge about the research is available here: