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Elke Anklam: What is nanofood? It's food which contains maybe some tiny elements – nanomaterials – in the food, in order to make it more tasty or to bring more nutrients to the body, or it is produced by using nanotechnology.

You are listening to Elke Anklam of the European Commission's Joint Research Center. [---1---] She described some of the benefits of foods created with nanomaterials.

Elke Anklam: [---2---] They are dissolved much better, and also there are advantages for taste, flavor, and texture.

For example, a nano-mayonnaise replaces regular mayo's fatty oils with nano-sized water droplets thinly coated with oil.

Elke Anklam: [---3---]

[---4---] [---5---]

Elke Anklam: So we don't know where these materials end up — we have still to study a lot.

I'm Lindsay Patterson. EarthSky is a clear voice for science. We're at

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She told us that nanofoods are already on some supermarket shelves. We have availability of nutrients which go much faster to the body. It is like a real nice fat mayonnaise to eat it, but it has the benefit of less calories. But, Anklam said there may be a health risk with certain nanomaterials which aren't completely digested in the body. Because they are so small, nanoparticles could penetrate cells and organs through the bloodstream, with unknown effects.