Stability of Nutritional Compounds (Stability-Nutrition)
Research Area: Integrated Physiology and Nutrition
Expeditions: 13- 18
Principal Investigator(s): ● Scott A. Smith, PhD, Johnson Space Center, Houston, Texas
RESEARCH OBJECTIVES
Stability of Nutritional Compounds (Stability-Nutrition) studies the effects of the spaceflight
environment, including radiation, on complex organic molecules such as vitamins and other
compounds in food. This helps researchers develop more stable and reliable foods, packaging
materials, and nutritional countermeasures suitable for future long-duration missions beyond
low-Earth orbit.
EARTH BENEFITS
The results of this investigation help in understanding the effects of adverse environments on
food, this information assists Earth-based explorers in making healthy choices for long-term
exploration of remote and harsh places like the Antarctic.
SPACE BENEFITS
Results of this investigation provide important information on the susceptibility of select foods
and vitamins to adverse environmental factors encountered during space missions.
RESULTS
The Stability investigation studied the effects of radiation in space on complex organic
molecules such as vitamins and other compounds in food at varying time intervals. Nutritional
items examined were tortillas, salmon, almonds, broccoli au gratin, dried apricots, a
multivitamin, and vitamin D supplements. In general, the study found that, while there were
differences between the vitamin concentrations of food flight samples and ground samples, the
degradation rates of nutrients were comparable in both sets. These results made it clear that
long duration storage had a considerably larger impact on nutrient stability than flight in space.
Prominent changes as a result of storage included the approximate 50% decrease of both folic
acid and thiamin in tortillas, 15% to 20% decrease of folic acid and vitamins K and C in broccoli
au gratin, 10% to 35% decrease of riboflavin and vitamins A and C in the multivitamin, and
200% increase of hexanal, which indicates that an increase in lipid peroxidation (and flavor)
occurred in almonds. Exposure to low-Earth orbit radiation had no effect on nutrient quantities.
The results from this study will aid in the design of future food packaging and preservation
systems for both ISS and long-term space exploration missions (Zwart 2009).
PUBLICATION(S)
Zwart SR, Morgan JL, Smith SM. Iron status and its relations with oxidative damage and bone
loss during long-duration spaceflight on the International Space Station. American Journal of
Clinical Nutrition. July 2013;98(1):217-223. doi: 10.3945/ajcn.112.056465.