Dried fruit and public health – what does the evidence tell us?

Abstract

A scientific workshop held in the UK explored the potential contribution of traditional dried fruits to public health, identified gaps in the evidence and addressed priorities for research. Presentations considered the categorisation and composition of dried fruits; dried fruit and gastrointestinal health; the polyphenol content of dried fruits and their potential contribution to health; dried fruit and appetite in relation to the psychology of snacking and obesity; dried fruit and dental health including its role as a snack; and conflicts in public health advice for dried fruits. A round table discussion explored the contribution of dried fruit to "five a day" fruit and vegetable intake and fibre intake, whether dried fruits have equivalence with fresh in terms of dietary advice, advice on snacking in relation to dental health and appetite control, informing the public about different types of dried fruits and avoiding consumer confusion, and future research requirements.

Nutrient, fibre, sorbitol and chlorogenic acid content of prunes (Prunus domestica): an updated analysis and comparison of different countries of origin and database values

“…degree of polymerisation, molecular weight and linkages) that alter its solubility, viscosity and fermentability. Given that dried fruits are nutritionally comparable to whole fresh fruits, only provided in a smaller and more concentrated form, they may be a convenient and versatile option for increasing fruit consumption across population groups (Sadler et al 2019).…”

Dried fruit consumption and cardiometabolic health: a randomised crossover trial

“…Dried fruits are shelf-stable forms of fruit that are widely available and can be eaten without preparation as a snack or included in a meal, thereby overcoming some common barriers to adequate fruit intake (12,13) . Traditional dried fruits are dried by sun or thermal processing, without addition of sugar or juice (14) , and largely retain the nutrients and bioactives in their fresh counterparts, excluding heat-and light-sensitive vitamin C (15) . Most dried fruits are good sources of dietary fibre and K (16) , which have been associated with lipid-lowering and vascular benefits, respectively (17,18) .…”

“…Authoritative dietary guidelines recognise dried fruits as acceptable alternatives to fresh fruits (9)(10)(11) . Though dried fruit consumption is low in Western countries (14,(20)(21)(22) , encouraging consumption could be a strategy to improve fruit intake and, thereby, benefit cardiometabolic health.…”

Consumer and technological insights for improving the quality of osmo-dehydrated mango

“…This increasing global demand was also applied to dried fruit, which can be seen from the increasing availability of dried fruit and its products in the international market (INC, 2018;CBI, 2019a). The dried fruit containing products include among others, baked goods, breakfast cereals, snack mixes (Sadler et al, 2019). Owing to the high versatility, consumer demand on dried fruit rises with the increasing consumer demand for healthy, convenient, natural, minimally processed, and functional food products (Nielsen, 2017;Sloan, 2018;Wyatt, 2018).…”

“…cranberries and blueberries without added sugar. Adapted from Ratti (2001), Yan et al (2008), Cortellino et al (2011), Sadler et al (2019), and USDA (2020). Table 1.1 Several types of dried fruits and their intrinsic characteristics…”