Food Policy Makers Asked to Consider Dried Fruits Equivalent to Fresh Fruits

hirteen internationally recognized Summary Statement Tresearchers from the United States, Traditional dried fruits should be Greece, Turkey, Japan, and the United included with fresh fruits in dietary Kingdom have collaborated on a recommendations for fruit and combined work which recognizes that vegetable intake around the world. traditional dried fruits such as apricots, Contributors apples, dates, figs, raisins and sultanas, and prunes should be included side by Uygun Aksoy — Department of side with fresh fruit recommendations by Horticulture, Ege University, Izmir, Turkey policy makers around the world. Arianna Carughi — Sun-Maid Growers of California & California Dried Fruit Coalition, Sacramento, California The paper, entitled Traditional Dried Dietary advice concerning the health Fruits: Valuable Tools to Meet Dietary benefits of fruits and vegetables has James Anderson — Medicine & Clinical Nutrition, University of Kentucky, Recommendations for Fruit Intake often overlooked the nutritional value of Lexington, Kentucky presented as part of the XXX World Nut dried fruits, even though traditional dried and Dried Fruit Congress in Budapest, fruits provide essential nutrients, such Mary Jo Feeney — California Dried Plum Board, Los Altos, California Hungary on 21 May 2011. Accessible at as fiber and potassium, and an array of http://www.nutfruit.org/inc-projects/ health protective bioactive compounds. Dan Gallaher — Department of Food Science & Nutrition, College of Food, driedfruits, the paper was coordinated Because they are naturally resistant to Agricultural & Natural Resource Sciences, by Dr. Arianna Carughi and outlines the spoilage, available year round, easy to University of Minnesota, St. Paul, scientific support for considering dried store and transport, readily incorporated Minnesota fruits alongside their fresh counterparts. into other foods, and relatively low in Andriana Kaliora — Department of cost, traditional dried fruits serve as a Science & Dietetics–Nutrition, Dried fruits originate from only a convenient and cost-effective way to Harokopio University, Athens, Greece few select areas in the world and increase fruit consumption. Vaios Karathanos — Department of are therefore often overlooked by Science & Dietetics–Nutrition, health professionals. However, it is Traditional Dried Fruits: Harokopio University, Athens, Greece the responsibility of the Dried Fruit A Definition Shin-ichi Kayano — Department of Health Industry, concentrated in these select Traditional dried fruits are fruits which & Nutrition, Faculty of Health Science, areas, to build upon the assertions of have had a large portion of their Kio University, Nara, Japan the researchers, and communicate the original water content removed. No Jim Painter — School of Family & nutritional benefits of dried fruits to the sugar or fruit juice concentrates are Consumer Sciences, Eastern Illinois rest of the world. added, and therefore, they retain most University, Charleston, Illinois of the nutritional value of their fresh Ron Prior — Department of Food Increasing consumption of dried fruits counterparts. These dried fruits are very Science, University of Arkansas, is an effective way to increase overall low in sodium and do not contain fats, Fayetteville, Arkansas consumption of fruits and vegetables. cholesterol, or added sugars. Praveen Vayallil — Department of Epidemiological evidence links increased Pathology, University of Alabama at intake of fruits and vegetables with As a group, traditional dried fruits Birmingham, Birmingham, Alabama lower rates of obesity and chronic are good sources of several essential Gary Williamson — Department Food diseases. However, despite campaigns nutrients, especially potassium and Science & Nutrition, University of Leeds, and educational efforts, a significant gap dietary fiber. Potassium intake levels are Leeds, United Kingdom still remains between the recommended low among most children and adults, Ted Wilson — Department of Biology, amount of fruits and vegetables and becoming a substantial health concern Winona State University, Winona, the quantities actually consumed by since increasing dietary potassium can Minnesota populations around the world. lower blood pressure. Additionally,

4 1 comparison: DAILY Recommended vs. actual intakeS and vegetable recommendations and the quantities populations actually consume. For example, a World Health Survey 600g showed that 78 percent of respondents ate less than the minimum recommended 400g five daily servings of fruits and vegetables, 363g 350g while 75 percent of adult men and women in the United States failed to meet the minimum recommended level 154g of fruit intake per day. Though low fruit 99g 3g 2.4g and vegetable intake is only one of the Optimum Minimum US UK US UK US UK many risk factors for cardiovascular recommended TOTAL fruits and TOTAL DRIED intake of fruits and vegetables intake fruit intake FRUIT intake disease and cancer, its impact is vegetables significant. The World Health Organization The World Health Organization recommends that individuals consume at least estimates that globally, roughly 5 percent 400 grams total of fruits and vegetables per day, and optimally, 600 grams. Data of deaths are attributable to low fruit and from the United States and United Kingdom illustrates the shortfall between health targets and total intakes of fruits and vegetables. vegetable intake.

By promoting increased intake of dried high fiber diets are recommended to Healthy Dietary Patterns fruits as part of the big push to increase reduce the risk of cardiovascular disease, Dried fruits are already consumption of fruits and vegetables, obesity, type 2 diabetes and several types included alongside fresh dried fruits have the potential to of cancer. A 40g serving of dried fruit fruits in formal dietary bridge the gap between actual and delivers approximately 10 percent of the recommendations for recommended intakes of fruits and recommended daily requirement for Argentina, Australia, vegetables. Given the importance now fiber, depending on the fruit, and dried Canada, France, Germany, placed on dietary intervention to improve fruit ranks among the top potassium Italy, Sweden, the United the global health burden, this represents sources in diets around the world. Kingdom, and the United a significant opportunity for the Dried States. Policy makers in Fruit Industry. Dried fruits contain a range of other countries should increasingly important bioactive follow the lead of these what this means for the phenolic compounds as well as specific countries to include dried fruit industry vitamins and minerals, unique to each dried fruits with their An opportunity for the Dried Fruit fruit. Oxygen Radical Absorbance recommended guidelines Industry lies in the fact that globally, Capacity, or ORAC values for antioxidant for fruit and vegetable average consumers fail to achieve capacity are higher for dried fruits than intake. the minimum recommended intakes the corresponding values for fresh for fruits and vegetables. Using the because antioxidants are concentrated Dried fruits are common evidence outlined by the paper, the during the dehydration process. components in several Dried Fruit Industry can: dietary patterns associated 1. Demonstrate that dried fruits are Epidemiological evidence consistently with a lower risk of major as good as fresh fruits in terms links high intakes of fruits and vegetables chronic diseases, including of both health benefits and with reduced risk for chronic diseases. Dietary Approaches to Stop convenience; and secondly This, together with their nutritional Hypertension or DASH, Mediterranean 2. Promote increased consumption credentials, points to a strong case for style dietary patterns, and vegetarian of dried fruits. Where fresh fruit promoting increased intakes of traditional diets. A common feature of these diets has thus far failed to change habits for a majority of the population, dried fruits as a means to achieving World is an emphasis on fruits, vegetables, and dried fruits may be an alternative Health Organization recommendations other plant foods, including dried fruits. to confectionary/cakes/biscuits, for total fruit and vegetable consumption, used as school/sports snacks, or which is a minimum intake of 400g per Despite dietary recommendations, as a low cost option. day or optimally, 600g per day. statistics show a disparity between fruit

2 Changing Perceptions of TYPICAL SERVING SIZES — FRESH AND DRIED FRUITS Dried Fruits Several misconceptions have perpetuated the idea that dried fruits may be less healthy than their fresh APPLE = 200g DRIED APPLE = 40g (approximately (approximately counterparts. New research clarifies past 1 large apple) 12 slices) concerns regarding sugar concentration, oral health and vitamin C in order to return dried fruits to the positive perception they deserve. GRAPES = 170g RAISINS = 40g (handful of grapes) Sugar Concentration: In terms of sugar concentration, when compared weight for weight, dried fruits appear to have higher sugar concentrations than PEACH = 150g DRIED fresh fruits. This has been a negative (approximately PEACHES = 40g issue for dried fruits ever since health 1 medium peach) (approximately concerns around sugar started to 2 dried peach halves) influence public health policy and consequent dietary advice. PLUMS = 190g PRUNES = 40g (approximately (approximately One of the common problems 3 small plums) 3 prunes) encountered with comparing dried foods on nutritional grounds is the common practice of equating on a weight for weight basis, for example, per 100g. Not APRICOTS = 180g DRIED (approximately APRICOTS = 40g surprisingly, the sugar content of dried 3 small apricots) (approximately versus fresh fruits on this basis appears 3 dried apricots) disproportionately high, contributing to the mixed messages about the sugar When comparing fresh fruits with their dried counterparts, the definition of concentration of dried fruits. traditional dried fruits must be considered. Traditional dried fruits are fruits which have had a majority of their water content removed. Therefore, instead of When portion size and water content comparing equal weights of fresh and dried fruits, equal serving sizes translate to roughly the same nutritional value in terms of calories, sugar content, and fiber. are taken into account, then natural fruit sugars and calories become equal for fresh and dried fruits. fruits are the equivalent of their fresh weight in fresh fruit, with exact weights The latest nutritional research compares counterparts with the water removed. varying with fruit and drying method. fresh and dried fruits based on This means 100 grapes should equate to typical serving sizes, not equal weight 100 raisins, instead of comparing 100g Additionally, recent studies show that measurements of fresh fruits compared of grapes with 100g of raisins. Therefore, traditional dried fruits have a low to to dried fruits. Using the definition for a 40g serving of traditional dried fruit moderate glycemic and insulin index traditional dried fruits, traditional dried equals approximately four times the and a glycemic and insulin response comparable to fresh fruits, possibly approximate industry dry-down ratios due to the presence of polyphenols, phenols, and tannins. When using Fresh Dried industry dry-down ratios for fruit, just Mediterranean Apricots 2.5-3.5 kg = 1 kg Dried Mediterranean Apricots one 40g serving of dried fruit would California Plums 3 kg = 1 kg California Prunes make a significant contribution towards Calimyrna Figs 3.3 kg = 1 kg Dried Calimyrna Figs Grapes 4-4.25 kg = 1 kg Raisins meeting the recommendations for fruit and vegetable intake.

2 3 Dried Fruits and Oral Health: Dental it lacks much of the fiber of whole fruit. through the centuries, from as early as health advice was once based on the Including dried fruits alongside fresh 1700BC in Mesopotamian cuneiform perception that sweet and sticky foods fruits in dietary recommendations recipes and extremely popular with the caused tooth decay, making dried expands the range of nutrients available Romans, dried fruits were staple foods fruits a target. However, new evidence to the population, particularly fiber and for civilizations across the Middle East, demonstrates the contrary position. Dried potassium, which would be especially the Mediterranean and Asia. As such it fruits may in fact promote oral health. beneficial to a majority of people. is no surprise that dried fruits occupy a place in religious and other holiday Sucrose is by far the most cariogenic Highlighting the Appealing menus across the world. of sugars and most dried fruits contain Characteristics of Dried Fruits minimal amounts of sucrose, being high Aside from sound scientific benefits of Education on the nutritional and health in the less cariogenic sugars fructose dried fruits for health protection, there attributes of dried fruits is needed and glucose. Raisins have been shown are significant other attributes that will to overcome the perceived disparity to block the adherence of bacteria to help to ensure that dried fruits can appeal between dried and fresh fruits, and to experimental surfaces, and dried fruits to consumers: increase consumption of dried fruits are less retentive than other commercially • Convenience: Enviable shelf life; easy on health grounds. Communicating the available snack foods. Research on storage; portability; no special need for increased fruit and vegetable raisins and prunes confirms that they packaging; minimal seasonality issues; consumption can simultaneously increase contain certain bioactive compounds naturally resistant to spoilage; relatively awareness of the many benefits of eating with antimicrobial properties, capable low cost. dried fruits. of inhibiting the growth of bacteria that • Transportability: With the majority cause cavities and gum disease. of water removed, dried fruits have the In Conclusion advantage of being considerably lighter, Despite campaigns and educational Vitamin C: At one time, the fact that less perishable and hence easier and efforts, a significant gap still remains dried fruits do not provide vitamin C was cheaper to transport than fresh fruits. between the recommended amount of seen as a negative. However, intakes • Taste and Versatility: Naturally sweet fruits and vegetables and the quantities of vitamin C in the United States and snack foods can be eaten directly or actually consumed by populations industrialized countries already meet used in cooking without loss of texture/ around the world. Because they are or exceed requirements. The Dietary form; a healthy alternative energy naturally resistant to spoilage, easy to Guidelines for Americans conclude that it snack. store and transport, available year round, is unlikely that vitamin C is of major public • Lower Cost Fruit Solution: Dried fruits readily incorporated into other foods, health significance for the vast majority of are ideal in developing countries and and relatively low in cost, dried fruits healthy individuals in the US. This is most those in poverty where fresh fruits represent an important means to increase likely because children and adolescents in remain price-prohibitive or not readily overall consumption of fruit, to bridge the US and other industrialized countries accessible. the gap between recommended intake consume more than half their fruit intake • A Place in History: Historically, dried of fruits and the amount populations as fruit juice. Unfortunately, while fruit fruits were prized foods recognized for actually consume. juice provides potassium and vitamin C, their stability and energy. Documented

A complete text of Traditional Dried Fruits: Valuable Tools to Meet Dietary Recommendations for Fruit Intake is available online at http://www.nutfruit.org/inc-projects/driedfruits with biographical summaries of the contributors, along with supporting charts, statistics, and references.

contact Jennette Higgs — BSc (Hons) Nutrition Arianna Carughi — PhD, CNS Health & RD RPHNutr, Registered Public Health Nutrition Research Coordinator, Nutritionist & Dietitian, www.foodtofit.com, Sun-Maid Growers of California & Member of the INC Scientific & California Dried Fruit Coalition Government Affairs Committee [email protected] [email protected] +1 650 799-4420 +44(0) 1327 354632

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