Endocrinologist and nutritionist Anton Polyakov has warned consumers about potential health risks associated with consuming frozen fruits and vegetables if proper storage temperatures are violated. In a commentary provided to the Russian news publication Argumenty i Fakty, Polyakov clarified that frozen produce itself carries no inherent harm under normal storage conditions.
The physician explained that health hazards emerge primarily when there is a breakdown in storage protocols or an issue with cooling equipment. If refrigeration devices fail to maintain continuous low temperatures, the safety and quality of stored food can be compromised. Polyakov urged consumers to remain highly attentive to these cooling conditions when purchasing and storing frozen goods.
Polyakov further emphasized that produce that has been defrosted must never be placed back into a freezer for repeated freezing. He noted that such refreezing actions lead to the complete loss of all useful nutritional properties and health benefits that fruits and vegetables naturally contain.
Nutritional Value and Dietary Guidance
Endocrinologists and dietitians specialize in understanding how dietary choices and metabolic processes affect long-term human health. While commercial freezing preserves fresh produce by locking in nutrients immediately after harvest, temperature fluctuations during transport or storage can cause ice crystals to expand. This process damages delicate cell structures and accelerates the breakdown of essential water-soluble nutrients.
The observations from Polyakov build on previous dietary recommendations issued by physician Alexander Umnov, who outlined specific foods that can contribute to extending human lifespan. Umnov advised incorporating a generous variety of vegetables, fresh fruits, and leafy greens into daily meal plans as a foundational strategy for longevity.
According to Umnov, these specific plant foods are valuable because they contain age-slowing vitamins C, A, and B, alongside essential minerals and antioxidants. In nutritional science, antioxidants neutralize free radicals to protect body tissues from oxidative damage, while key vitamins help bolster immune system resistance, support cellular metabolism, and promote tissue repair.
