What happens to your body if you eat canned pineapple, according to science

The World Health Organization recommends eating fruits and vegetables throughout the day as the foundation of a balanced, varied, and healthy diet. In Spain, pineapple is one of the most consumed tropical fruits, providing countless benefits for the body.

However, today's lifestyle, with little time to prepare, preserve, or cook food, leads a large portion of the population to eat pre-cooked, ultra-processed, and, in the case of fruit, canned foods in water and sugar solutions . Indeed, the "syrup" version keeps pineapple fresh for much longer without spoiling, although its nutritional profile changes... and not for the better. Something similar happens with pineapple "in its own juice."

Preserves in syrup, longer lasting but less healthy

Preserves in general, and syrups in particular, are tools that many people use because they are convenient and because they don't require special storage and don't spoil as easily when the weather gets hot. As a remedy, they can be a good solution, but science warns that they should never become a dietary habit .

Peaches and pineapple in syrup are two very useful desserts, and one of the most effective ways to preserve fruit. The syrup is made with water and sugar, and just by opening the can, you'll have this dessert to top off any quick preparation. Even so, while preserved, it will retain minerals like potassium, the pineapple will lose vitamin C and almost all of its bromelain , a heat-sensitive enzyme.

However, although its composition as a fruit makes pineapple highly recommended for the diet, scientists specify that it should be presented fresh, and never canned, "since this variation will radically transform its nutritional profile, increasing its caloric intake and making it no longer comparable to fruit as a beneficial food." Furthermore, canned pineapple does not usually contain the core, where the most fiber and bromelain are concentrated.

Properties of fresh pineapple

So, pineapple, as a tropical fruit, and as long as we're talking about eating it fresh and natural, is rich in vitamin C, bromelain, and potassium. Low in fat and with extraordinary antioxidant power , thanks to its citric and malic acids, pineapple also has scientifically recognized digestive and anti-inflammatory effects.

The bromelain we mentioned earlier, one of its most notable components, helps soften proteins and aids their digestion in the gastrointestinal tract. According to several studies, this enzyme also acts as an immunomodulator and potentially inhibits the formation of nitrosamines, compounds associated with stomach cancer.

Regular consumption of fresh pineapple is especially recommended for people with slow digestion, a heavy stomach, or hypochlorhydria, and is recommended for almost all ages . Only its acidic nuances might bother people with reflux.

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