Accounts for up to 26 % of children’s vitamin C intake, and up to 19 % in adults
Contributes up to 4 % of daily potassium, which supports normal blood pressure
Provides up to 7 % of daily intake of folate which supports a healthy pregnancy
Only contributes up to 14 % of free sugar in people’s daily diets, compared with up to 92% from products containing added sugar such as soft drinks, biscuits, sweets, chocolate and cakes
(Photo: Fruit Juice Science Centre)
Drinking 100 % fruit juice has a negligible impact on daily calories but accounts for up to a quarter of children’s vitamin C intake and is an important source of other vital nutrients, according to a new study1 which highlights the importance of juice in a healthy diet.
Because fruit juice contains natural sugar, some policy makers and researchers have expressed concern that it could lead to weight gain, if consumed regularly. But a new analysis of national dietary surveys across 14 European countries for which data were available, found that people who drink fruit juice consume on average just 137 g per day, lower than the recommended serving size of 150 – 200 ml2 that exists in some countries.
This equated to just 20 – 40kcal per day, or 1 – 2 % of a child’s or adult’s average daily energy intake, which would not be expected to have an impact on body weight.
In contrast, the average daily serving of 100 % fruit juice across each age group across Europe was enough to make a significant contribution to daily intakes of vitamin C, which is vital for immune function and boosts iron absorption.
The study, published in the journal, Nutrition Research Reviews, found that fruit juice was responsible for 4 – 20 % of daily vitamin C intake in infants, 6 – 26 % in children, 8 – 20 % in teenagers, 8 – 19 % in adults and 6 – 19 % in older adults.
The study’s lead author, Dr Janette Walton from Munster Technological University in Cork, said: “Fruit juice is a major contributor to vitamin C intakes in children and adults. Given that too few people eat the recommended 5-a-day of fruit and vegetables, fruit juice is a convenient and nutritious food in the diet”.
The researchers also found that fruit juice accounted for 2 – 4 % of daily potassium, which supports normal blood pressure and has been found to be lacking in people’s diets according to the European Food Safety Authority (EFSA), and 1 – 7 % of daily intake of folate which supports a healthy pregnancy and is commonly too low in the diets of most women of childbearing age.
Meanwhile, the natural sugar in 100 % fruit juice, which comes entirely from the fruit, contributed to just 2 – 14 % of free sugar in people’s daily diets, compared with 48 – 92 % which is estimated to come from “optional” products containing added sugar such as soft drinks, biscuits, sweets, chocolate and cakes.
(Photo: Fruit Juice Science Centre)
Unlike sodas, nectars or other drinks, 100 % fruit juice never contains added sugars and cannot be diluted with water under European law.
Dr Walton continued: “Our findings showed only a modest contribution of fruit juice to free sugars. In contrast, a recent review found that sweet foods and drinks with added sugars are the major sources of added sugars across Europe, contributing half to more than 90 % of intakes).
“This highlights the importance of targeting sugar reduction strategies for discretionary/’top-shelf’ foods which are not recommended in food-based dietary guidelines. Unlike fruit juice whose composition is controlled by law, these types of products can be legally reformulated to reduce their sugar content”.
More broadly, the authors of the study highlighted the lack of data on 100% fruit juice consumption in many countries in Europe, such as Germany, which they said makes it difficult to set Europe-wide policies without an accurate view of normal consumption levels.
1Walton J & Kehoe L (2024) Current perspectives and challenges in the estimation of fruit juice consumption across the lifecycle in Europe – PubMed (nih.gov) 2Equivalent to 150 – 200 g since 1 gram = 1 ml.
Contrary to concerns – oft repeated on social media – that the manufacturing process destroys the nutritional value of shop bought 100 % orange juice, researchers from leading universities in Spain and Italy have found levels of polyphenols – valuable bioactive compounds linked to health – are similar in home-squeezed and shop-bought juice.
The study, published in the International Journal of Food Sciences and Nutrition*, compared the most popular shop bought orange juices in the UK, Germany, France and Spain against freshly squeezed ‘Navelina’ oranges. It found that while home squeezed juice contains more vitamin C than shop-bought equivalents, this degrades significantly over time and is expected to reach shop bought juice levels after a week.
The study also established that shop bought orange juice contains 94 % of European recommendations for daily vitamin C intakes – set at 90 mg for men and 80 mg for women – meaning only a minor impact on consumers from a nutritional standpoint.
Vitamin C, found in fruits and vegetables, is essential for human health since it can’t be synthesised by the body and is involved in many biochemical functions including immunity, neutralising free radicals, iron absorption, bone formation and synthesis of collagen. Low intakes can be noticed as poor wound healing and gum inflammation.
Lead scientist in the study, Dr Cristina Viguera from the Department of Food Science and Technology at CEBAS-CSIC, said: “Our research indicates that there’s limited nutritional advantage to spending time home squeezing oranges when you can obtain similar levels of polyphenols and most of the vitamin C you need from a good quality shop bought version.
“We also found that shop bought orange juices preserve their bioactive compounds during storage and the brand, country or manufacturing process made little difference to the polyphenols or vitamin C. Overall, orange juice is still a rich source of vitamin C whether it’s freshly squeezed or purchased”.
*Salar et al. (2024) Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100 % orange juices from four European countries. https://pubmed.ncbi.nlm.nih.gov/38230429/.
Natalie’s Orchid Island Juice Company showcased two new additions to its unrivaled, clean-label, lemonade line at the Natural Products Expo West in the US. The two new lemonades – Mango Lemonade and Guava Lemonade – feature minimal ingredients that are handcrafted in small batches to retain award-winning quality and nutrition.
Each of these summer lemonades are made from wholesome ingredients that provide an unparalleled tasting experience for the beverage connoisseur. They join the company’s family of refreshing lemonades, including Natural Lemonade and Strawberry Lemonade.
Mango Lemonade is made from water, lemon juice, Florida pure cane sugar and mango puree. Mangoes are rich in fiber and protective antioxidants to help fight chronic and inflammatory diseases while supporting eye and skin health.
Guava Lemonade contains nearly 70 mg of Vitamin C, 131 mg of Potassium and made from only water, lemon juice, Florida pure cane sugar and guava puree. A powerhouse of nutrients, Guavas are packed with Vitamin C to help maintain immunity and boost heart health.
Available in 16 oz and 64 oz sizes, Natalie’s lemonade line is handcrafted from the highest quality ingredients available. As with all of Natalie’s juices, the focus continues to be on using the fewest and freshest, plant-based ingredients and minimal processing so that customers are assured of enjoying a clean and nutritious juice.
These new lemonades hit the shelves at select grocers in the US since March 17th and are also available for direct-to-customer home delivery through Natalie’s ecommerce site (www.OIJC.com).
New study finds that vitamins and bioactives in 100 % orange juice help shore up natural immunity and fight immune-sapping inflammation in the body
A new research review, published in Frontiers in Immunology1, has found that a simple glass of citrus juice – for example orange or grapefruit – contains key nutrients and bioactive substances that help our immune system to work efficiently.
Scientists examined evidence from nearly 200 different studies and reports, and concluded that vitamin C, folate and polyphenol compounds in citrus juices have the capacity to impact on immune health, fight inflammation and improve our defence against bacteria and viruses.
Co-author, Philip Calder, Professor of Nutritional Immunology at Southampton University, said: “A weak immune system increases susceptibility to infections and allows these to become more severe. One component of the immune response is inflammation. Where inflammation is excessive or uncontrolled it can damage body tissues, sometimes irreparably, and affect our ability to fight infections. Having a diet rich in antioxidant foods and drinks is one way to control inflammation and ensure the body can mount an effective immune response. Trials in humans confirm that orange juice consumption reduces inflammation.
“Citrus fruit juices are particularly good sources of vitamin C and folate, which have roles in strengthening the gut and skin barriers which are our first line of defence against viruses and bacteria. In addition, these nutrients – which are absorbed well from fruit juices –support the function of many types of immune cells including phagocytes, natural killer cells, T-cells and B-cells.
“Another area of research is the bioactive polyphenols found in citrus fruit juices which include hesperidin, narirutin and naringin. These not only have anti-inflammatory effects but could also have direct anti-viral effects according to emerging data from modelling studies”.
Dr Carrie Ruxton, from the Fruit Juice Science Centre, comments: “The evidence about the positive role that fruit juices play in the diet continues to build. We know from several large studies that a daily glass of pure fruit juice provides vitamin C, folate and potassium, can help to lower blood pressure, and reduces the risk of stroke. Now it’s clear that citrus juices can also contribute to immune health which is crucial as we all get back to our normal lives”.
As the nation struggles through the dark January days, with vitamin D in short supply, latest research from Mintel reveals some good news for the “sunshine drug”, as it is crowned Britain’s favourite single vitamin supplement.
According to Mintel, usage of Vitamin D has risen a glowing 7 percentage points in the last year and today it is used by 33 % of Vitamins, Minerals and Supplements (VMS) users, up from 26 % in 2017. The rise in Vitamin D usage saw it overtake Vitamin C in 2018, to become Britain’s most popular single vitamin supplement. While usage has ticked upwards for all age groups, it is 35 – 54-year-olds who are the main drivers, with usage rising from 22 % in 2017 to 35 % in 2018 among this group.
Britain’s top five single vitamin supplements are Vitamin D (33 %), Vitamin C (27 %), Vitamin B complex (15 %), Vitamin A (12 %) and Vitamin E (10 %). Meanwhile, well over half (56 %) of VMS users take multivitamins.
Over the past year, six in ten (59 %) Brits have taken VMS. Around one in three (34 %) take VMS daily, with women (38 %) considerably more likely than men (29 %) to do so. Only a quarter (26 %) of all Brits have never taken VMS.
Sales of vitamins and supplements are estimated to reach £442 million in 2018, a rise of 6 % from £417 million in 2013. The sector is predicted to see a steady rise in value sales over the next five years, with the market forecast to grow a healthy 8 % to reach £477 million in 2023.
Anita Winther, Research Analyst at Mintel, said: “The ongoing focus on health, both among consumers and in the public debate, is seeing people take a more proactive approach towards their wellbeing. The interest in health is expected to be a major driver for vitamin, minerals and supplements sales, while the ageing population should continue to drive growth in the over-50s segment. Vitamin D has proved to be a star performer in the sector, with its health benefits during the winter months continuing to be a popular topic. This will have undoubtedly helped boost usage, raising its profile among Brits.”
Rise in veganism offers opportunity for sales of calcium and iron supplements
Not to be outshone, calcium and iron usage among VMS users has shown an impressive rise in the last year; calcium usage increasing 9 percentage points (up from 20 % in 2017 to 29 % in 2018) and iron up 6 percentage points (up from 22 % to 28 %). The biggest increase for calcium was seen among 25-34-year-olds (up from 25 % to 39 %), while for iron, it is 35 – 44 year olds who have upped their intake the most (up from 22 % to 36 %).
Although vegetarianism remains relatively small, Mintel reveals that a flexitarian lifestyle is likely to be affecting what people look for in their vitamins and supplements. Indeed, more than one in ten (11 %) people who use and buy VMS see a vegetarian/vegan claim as an important factor when choosing one vitamin/supplement over another.
A long-term favourite with Brits, cod liver oil/fish oil remains the nation’s number one supplement, taken by 37 % of VMS users in the last year. Britain’s remaining top five supplements include calcium (29 %), iron (28 %), magnesium (16 %) and zinc (16 %).
“The trend towards meat reduction diets – including both strict vegan diets and the more lenient flexitarian approach – is likely boosting usage of iron. With as many as half of meat eaters believing their red meat intake should be limited, it is likely that people are looking to supplements to fill the iron gap left if they are reducing the amount of red meat they eat. The rise in usage of calcium could also be linked to the growing focus on plant-based foods, both in terms of vegan diets and dairy avoidance. With just three in ten adults in agreement that fortified foods and drinks are a better source of vitamins and minerals than taking supplements, consumers may well be feeling the need to complement these foods with a supplement.” concludes Anita.
