Health effects of fruit juices and beverages with varying degrees of processing
The degree of processing is rarely considered an independent factor in the health effects of fruit juices and beverages (FJBs) consumption. In fact, the consumption of ultra-processed foods has been shown to pose health risks. In this study, we first integrated 4 systems used to classify the degree...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-09-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250202 |
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| _version_ | 1841550121341288448 |
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| author | Xinyue Zhang Xiaojun Liao Yongtao Wang Lei Rao Liang Zhao |
| author_facet | Xinyue Zhang Xiaojun Liao Yongtao Wang Lei Rao Liang Zhao |
| author_sort | Xinyue Zhang |
| collection | DOAJ |
| description | The degree of processing is rarely considered an independent factor in the health effects of fruit juices and beverages (FJBs) consumption. In fact, the consumption of ultra-processed foods has been shown to pose health risks. In this study, we first integrated 4 systems used to classify the degree of food processing and then classified FJBs into three major categories, low (minimal), moderate and high. Second, we compared the differences in attitudes towards FJBs in dietary guidelines. Third, we integrated the results of existing epidemiological surveys, randomized controlled trials, and animal experiments to explore the health risks associated with consuming FJBs. Deepening the processing of FJBs has been found to lead to an increased risk of diseases. Dietary pattern, nutrients, addition agents and consumer preferences may be influential factors. Finally, we investigated whether there were any changes in the health benefits of 100% fruit juices produced by different processing methods. In conclusion, minimally/moderately processed 100% fruit juices provide more health benefits than highly processed fruit beverages. The results support the need to consider the extent of FJBs processing in future studies to adjust official nutritional recommendations for beverage consumption. |
| format | Article |
| id | doaj-art-8c7b1ce4819d41c9b6e48f63869247db |
| institution | Kabale University |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-8c7b1ce4819d41c9b6e48f63869247db2025-01-10T06:56:56ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-09-011352456247910.26599/FSHW.2022.9250202Health effects of fruit juices and beverages with varying degrees of processingXinyue Zhang0Xiaojun Liao1Yongtao Wang2Lei Rao3Liang Zhao4National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaThe degree of processing is rarely considered an independent factor in the health effects of fruit juices and beverages (FJBs) consumption. In fact, the consumption of ultra-processed foods has been shown to pose health risks. In this study, we first integrated 4 systems used to classify the degree of food processing and then classified FJBs into three major categories, low (minimal), moderate and high. Second, we compared the differences in attitudes towards FJBs in dietary guidelines. Third, we integrated the results of existing epidemiological surveys, randomized controlled trials, and animal experiments to explore the health risks associated with consuming FJBs. Deepening the processing of FJBs has been found to lead to an increased risk of diseases. Dietary pattern, nutrients, addition agents and consumer preferences may be influential factors. Finally, we investigated whether there were any changes in the health benefits of 100% fruit juices produced by different processing methods. In conclusion, minimally/moderately processed 100% fruit juices provide more health benefits than highly processed fruit beverages. The results support the need to consider the extent of FJBs processing in future studies to adjust official nutritional recommendations for beverage consumption.https://www.sciopen.com/article/10.26599/FSHW.2022.9250202fruit juices and beveragesdietary guidelinesdegree of processinghealth effectsmechanism |
| spellingShingle | Xinyue Zhang Xiaojun Liao Yongtao Wang Lei Rao Liang Zhao Health effects of fruit juices and beverages with varying degrees of processing Food Science and Human Wellness fruit juices and beverages dietary guidelines degree of processing health effects mechanism |
| title | Health effects of fruit juices and beverages with varying degrees of processing |
| title_full | Health effects of fruit juices and beverages with varying degrees of processing |
| title_fullStr | Health effects of fruit juices and beverages with varying degrees of processing |
| title_full_unstemmed | Health effects of fruit juices and beverages with varying degrees of processing |
| title_short | Health effects of fruit juices and beverages with varying degrees of processing |
| title_sort | health effects of fruit juices and beverages with varying degrees of processing |
| topic | fruit juices and beverages dietary guidelines degree of processing health effects mechanism |
| url | https://www.sciopen.com/article/10.26599/FSHW.2022.9250202 |
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