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

Food Science and Human Wellness 2024年第5期13卷 2456-2479页

作者： 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 ProcessingKey Laboratory of Food Non-Thermal ProcessingMinistry of Agricultural and Rural AffairsCollege of Food Science&Nutritional EngineeringChina Agricultural UniversityBeijing 100083China

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.

关键词： fruit juices and beverages Dietary guidelines Degree of processing Health effects Mechanism

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