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

作     者：Xinyue Zhang Xiaojun Liao Yongtao Wang Lei Rao Liang Zhao Xinyue Zhang;Xiaojun Liao;Yongtao Wang;Lei Rao;Liang Zhao

作者机构：National Engineering Research Center for Fruit and Vegetable ProcessingKey Laboratory of Fruit and Vegetable ProcessingKey Laboratory of Food Non-Thermal ProcessingMinistry of Agricultural and Rural AffairsCollege of Food Science&Nutritional EngineeringChina Agricultural UniversityBeijing 100083China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2024年第13卷第5期

页      面：2456-2479页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学] 083203[工学-农产品加工及贮藏工程] 

基　　金：funded by the National Natural Science Foundation Program of China(31901707) the 2115 Talent Development Program of China Agricultural University 

主　　题：Fruit juices and beverages Dietary guidelines Degree of processing Health effects Mechanism 

摘      要：The degree of processing is rarely considered an independent factor in the health effects of fruit juices and beverages(FJBs)*** fact,the consumption of ultra-processed foods has been shown to pose health *** 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 ***,we compared the differences in attitudes towards FJBs in dietary ***,we integrated the results of existing epidemiological surveys,randomized controlled trials,and animal experiments to explore the health risks associated with consuming *** the processing of FJBs has been found to lead to an increased risk of *** pattern,nutrients,addition agents and consumer preferences may be influential ***,we investigated whether there were any changes in the health benefits of 100%fruit juices produced by different processing *** conclusion,minimally/moderately processed 100%fruit juices provide more health benefits than highly processed fruit *** results support the need to consider the extent of FJBs processing in future studies to adjust official nutritional recommendations for beverage consumption.