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Aggregate Nutrient Density Index (ANDI)

By Jake Biggs, Nutrition Longevity


What is the Aggregate Nutrient Density Index (ANDI)?

The ANDI was devised by Dr Joel Fuhrmann who is an internationally renowned American medical physician specialising in preventing and reversing disease through nutritional methods. Dr Fuhrmann uses the term ‘Nutritarian’ to define a dietary style which provides a large number of micronutrients per calorie and a high level of micronutrient variety. The ANDI simply rates the nutrient density of foods.


Dr Joel Fuhrmann’s Health formula + Explanation

Health = Nutrients/Calories

The equation defines how one’s health is directly related to the nutrient density of one’s diet. Dr Fuhrmann believes that adequate consumption of micronutrients (vitamins & minerals) WITHOUT excessive caloric intake, is the key to achieving optimal health.


How was the ANDI scoring formulated?

An equal calorie serving of each food was formulated. Nutrients evaluated included dietary fibre, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium, vitamin A, beta carotene, alpha carotene, lycopene, lutein and zeaxanthin, vitamin E, vitamin C, Thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, folate, vitamin B12, choline, vitamin K, phytosterols, glucosinolates, angiogenesis inhibitors, organosulfides, aromatase inhibitors, resistant starch and resveratrol.



Summary

The ANDI is a fantastic resource for myself as a nutritional medicine practitioner to use with my clients and to show them as a patient handout. The resource highlights the importance of micronutrients for long term health and vitality, opposed to isolated caloric intake. As the picture shows, green leafy vegetables are the most nutrient dense foods on the planet!


References

Fuhrman, J. (2017). ANDI Food Scores: Rating the Nutrient Density of Foods. Retrieved from: https://www.drfuhrman.com/blog/128/andi-food-scores-rating-the-nutrient-density-of-foods