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Open Access

Health effects of fruit juices and beverages with varying degrees of processing

Xinyue Zhang, Xiaojun Liao, Yongtao Wang, Lei Rao, Liang Zhao( )
National 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, China

Peer review under responsibility of Tsinghua University Press.

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Abstract

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.

Keywords

Fruit juices and beveragesDietary guidelinesDegree of processingHealth effectsMechanism

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Food Science and Human Wellness
Volume 13 Issue 5,
September 2024
Pages 2456-2479
DOI: 10.26599/FSHW.2022.9250202
Cite this article:
Zhang X, Liao X, Wang Y, et al. Health effects of fruit juices and beverages with varying degrees of processing. Food Science and Human Wellness, 2024, 13(5): 2456-2479. https://doi.org/10.26599/FSHW.2022.9250202

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Received: 01 December 2022
Revised: 05 January 2023
Accepted: 20 February 2023
Published: 10 October 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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