Ace the Certified Dietary Manager (CDM) Exam 2025 – Fuel Your Future with Confidence!

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What is the primary benefit of antioxidants in food?

They improve the taste of food

They provide essential nutrients

They help delay the onset of age-related diseases

The primary benefit of antioxidants in food is that they help delay the onset of age-related diseases. Antioxidants are substances that combat oxidative stress in the body by neutralizing free radicals—unstable molecules that can cause cellular damage. This oxidative damage is linked to various age-related diseases, including cardiovascular conditions, certain cancers, and neurodegenerative disorders such as Alzheimer's disease. By reducing oxidative stress and protecting cells from harm, antioxidants contribute to overall health and longevity, making their role in disease prevention particularly significant.

While antioxidants may also play a role in flavor enhancement, nutrient provision, and do not increase calorie content, these aspects are secondary to their health-promoting functions. Their main contribution lies in supporting the body’s defense mechanisms against the detrimental effects of aging and chronic disease.

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They increase calorie content

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