PATRONAGE

HIGH QUALITY FRUIT AND VEGETABLE PRODUCTS

DIFFERENT STAGES OF LIFE – SIMILAR NEEDS

JUICES AND SMOOTHIES3 IN THE DIET OF CHILDREN AND TEENAGERS

The World Health Organisation (WHO) mentioned low consumption of vegetables and fruit as one of ten most important health risk factors1 and it recommends that at least 400 g of those products should be included in a daily diet.

The Food and Nutrition Institute has developed 3 Pyramids of Healthy Nutrition and Physical Activity for particular age groups. In each of them, vegetables and fruit constitute an important element of a healthy diet. An average Pole eats only around 280 g of fruit and vegetables a day2. High quality fruit and vegetable products are one of the ways to increase consumption of fruit and vegetables in a diet.

According to nutrition experts at the National Food and Nutrition Institute (Poland), children at the age from 4 to 6 can be given up to 170 ml of juice daily, whereas children from the age of 7 and teenagers can drink a glass (up to 230 ml) of juice daily4. The American Academy of Pediatrics has similar recommendations, according to which, each of those age groups can drink respectively 120-180 ml and 200-230 ml of juice daily.

1 World Health Organization (WHO), 2013, Global Action plan for the prevention and control of non-communicable disease 2013-2020. Geneva, Switzerland: WHO.2 Data of the Institute of Agricultural and Food Economics (IERiGŻ) and Statistics Poland (GUS) for 2017 together with selected products without juices based on

household survey data.3 It concerns smoothies from the juice category (pursuant to Directive 2012/12/EC of the European Parliament and of the Council of 19th April 2012 relating to fruit

juices and the Regulation of the Minister of Agriculture and Rural Development of 8th February 2013 - Journal of Laws (Dz. U.) of 2013, item 327).4 https://ncez.pl/abc-zywienia-/zasady-zdrowego-zywienia/piramida-zdrowego-zywienia-i-stylu-zycia-dzieci-i-mlodziezy

“Juices or smoothies are an example of nutritious fruit and vegetable products, a glass of which may count as one of five portions of fruit and vegetables recommended for everyday consumption. Studies confirm that drinking juices and smoothies is an important element of healthy nutritional habits and thus, can also bring real health benefits”, comments prof. Krystyna Gutkowska, Dean of the Faculty of Human Nutrition and Consumer Sciences of the Warsaw University of Life Sciences – SGGW.

EDUCATIONAL FOLDER PREPARED AS PART OF THE “Promotion of Certification of Innovative Fruit and Vegetable Products” PROGRAMME

The Programme financed from the resources of the Fruit and Vegetables Promotion Fund.

Substantive patronage over the publication: Faculty of Human Nutrition and Consumer Sciences of the Warsaw University of Life Sciences – SGGW

OrganiserPolish Association of Juice Producers (KUPS)

VALUABLE NUTRIENTS

FOR HEALTHY HEART

JUICE DOES NOT INCERASE DIABETES RISK

JUICES AND SMOOTHIES3 DO NOT CAUSE OBESITY.

A study conducted among American teenagers revealed that a diet of people who regularly drink 100% fruit juices was richer in i.a. fibre, vitamin C and B6, folic acid and minerals such as potassium, copper or iron. At the same time, it contained less fat, saturated fatty acids as well as products with added sugar.5 Another study indicated that consumption of apples, also in the form of 100% juice, by children resulted in the fact that their diet contained more valuable minerals such as potassium or magnesium and their consumption of fat in total, saturated fatty acids, monounsaturated fatty acids and sodium was lower than in the case of children who did not consume such products.6 Also consumption of smoothies has a positive impact on eating patterns. One of studies tested the influence of serving fruit smoothies during breakfast at school on consumption of fruit among pupils of middle and high schools. As a result, it was reported that the percentage of pupils eating the full portion of fruit increased from 4.3% to 45.1%.7

We can read in one of study reviews that fruit and vegetable juices have an influence on cardiovascular risk factors: decreasing blood pressure and improving blood lipid profile. Main mechanisms of their effects are for example the following: anti-oxidant properties, inhibition of platelet aggregation, anti-inflammatory properties or preventing hyperhomocysteinemia. The study review also revealed that some juices, e.g. pomegranate juice, cherry juice or beetroot juice can improve both systolic and diastolic blood pressure. Whereas e.g. apple juice or tomato juice can improve a lipid profile: decrease LDL-C in serum and total cholesterol as well as increase adipotenctin and triglycerides. Therefore, drinking juices can be a potential way to improve the functioning of the cardiovascular system. This concerns mostly juices with diversified composition because they contain polyphenols, vitamins and minerals coming from different fruit and vegetables.12

The aim of one of observational studies carried out in the USA was to determine whether consumption of 100% fruit juice compared to whole fruit can entail an increased risk of hypertension or type 2 diabetes. More than one million of American women who completed the basic consumption frequency questionnaire had been observed for around 8 years. It was stated that consumption of moderate amounts of 100% fruit juice or whole fruit was not significantly connected with the risk of any of those diseases.13 The influence of 100% fruit juice on glucose and insulin homoeostasis was tested also in a recent review and a meta-analysis of 18 randomised controlled trials. The meta-analysis carried out by the authors indicated that consumption of fruit juice does not entail an increased risk of diabetes.14

In the commentary to the Pyramid of Healthy Nutrition and Physical Activity9, nutrition experts at the National Food and Nutrition Institute (Poland) state that one glass of fruit or vegetable juice or smoothie can count as one of five recommended portions of fruit and vegetables daily.3

In the commentary to the Pyramid of Healthy Nutrition and Physical Activity9, nutrition experts at the National Food and Nutrition Institute (Poland) state that one glass of fruit or vegetable juice or smoothie can count as one of five recommended portions of fruit and vegetables daily.3

A study conducted based on the data of the National Health and Nutrition Examination Survey (NHANES), in which 3618 children at the age from 2 to 11 took part, did not reveal any connection between consumption of the recommended amounts of 100% fruit juice and obesity.8 However, we should remember that we talk about drinking juice as part of the recommended portion of fruit and vegetables daily and not e.g. as a way of quenching thirst. Overweight and obesity are a consequence of incorrect energy balance and they are not caused by specific foodstuffs as such but their excessive consumption, regardless of their type.

5 PORTIONS OF HEALTH FOR ADULTS5 PORTIONS OF HEALTH FOR ADULTS

5 O’Neil C.E., Nicklas T.A., Kleinman R. (2010) Relationship Between 100% Juice Consumption and Nutrient Intake and Weight of Adolescents. Health Promotion, 2010, 24(4), 231-237,

6 O’Neil C.E., Nicklas T.A., Fulgoni V.L. (2015) Consumption of various forms of apples is associated with better nutrient intake and improved nutrient adequancy in diets of children: National and Nutrition Examination Survey 2003-2010 Food Nutr Res., 5;59:25948

7 Bates D., Price J. (2015) Impact od Fruit Smooothies on Adolescent Fruit Consumption at School, Health Edu Behav. 42(4):487-928 Nicklas TA, O’Neil CE, Kleinman R. (2008) Association Between 100% Juices Consumption and Nutrient Intake and Weight of Children aged 2 to 11 Years. Arch

Pediatr Adolesc Med., 162(6):557-65.9 https://ncez.pl/upload/piramida-dla-doroslych-opis866.pdf

10 CREDOC. Comportements et consommation alimentaire en France 2010. Enquête CCAF 201011 Stull A.J., Cash K. C., Johnson W. D., Champagne C. M., Cefalu W. T., (2010) Bioactives in Blueberries Improve Insulin Sensitivity in Obese, Insulin-Resistant Men and

Women, J Nutr., 140(10):1764-812 Zheng J., Zhou Y., Li S., Zhang P., Zhou T., Xu DP., and Li HB., (2017) Effects and Mechanisms of Fruit and Vegetable Juices on Cardiovascular Diseases, Int J Mol Sci.,

4;18(3)13 Auerbach B.J. et al. (2017) Associations of 100% fruit juice versus whole fruit with hypertension and diabetes risk in postmenopausal women: Results from the

Women’s Health Initiative. Prev Med. 105: 212-21814 Murphy M.M. et al. (2017) 100% Fruit juice and measures of glucose control and insulin sensitivity: a systematic review and meta-analysis of randomized controlled

trials. J Nutr Sci 6: e59

“Studies revealed that people who drink juices consume more vegetables and fruit than those who do not do so.10 And according to another study, consumption of smoothies can be an attractive and convenient alternative for adults who do not eat recommended daily amounts of fruit and vegetables”11, comments dr Dariusz Włodarek, doctor, dietician and nutritionist, Chair of the Department of Dietetics of the Faculty of Human Nutrition and Consumer Sciences of the Warsaw University of Life Sciences – SGGW.

The Pyramid of Healthy Nutrition and Physical Activity for elderly people15 indicates vegetables and fruit as the basic group of foodstuffs – right after water. It includes also juice which can be consumed by elderly people in the amount between 200 ml and 400 ml, namely 1-2 glasses, daily.

With age, the need for energy and thus for the amount of consumed food decreases. Therefore, it is particularly important to ensure high nutrient density of food consumed by elderly people in order to provide appropriate supply of micronutrients in a diet. As part of one of observational studies16 conducted among 2118 women at the age from 35 to 74 from 6 European countries, the level of carotenoids and tocopherol, namely one of the forms of vitamin E in the blood, was analysed. It turned out that in the case of elderly women the level of carotenoids was lower and the level of tocopherol higher.

Due to the fact that elderly women consumed more fruit and fruit juice (which are the source of carotenoids), the age-related differences were probably caused by lower bioavailability of those elements or different schemes of storing those substances in the body. This would mean that increased consumption of fruit and fruit juice can help avoiding significant deficiency of vitamins and minerals in elderly people.

Keeping mental performance is as important for elderly people as physical health. A statistically important connection between the amount of consumed fruit and vegetables in total and results of tests evaluating linguistic functions and structural abilities was observed in a pilot study. The study revealed that people who consumed vegetables and fruit in amounts above 400 g daily had significantly better results in the test evaluating memory, which suggests the connection between the consumption of those product groups and results of cognitive tests.17 One study indicated that adding fruit juice rich in flavonoids, including anthocyanins, to a diet of elderly people suffering from mild or moderate dementia can improve their memory and cognitive processes.18

BASIS FOR ELDERLY PEOPLE

15 https://ncez.pl/upload/piramida-dla-osob-w-wieku-starszym-opis.pdf16 Stuetz W et al. (2016) Plasma Carotenoids, Tocopherols, and Retinol in the Age-Stratified (35-74 Years) General Population: A Cross-Sectional Study in Six European

Countries. Nutrients 8: E614

17 Białecka-Dębek A., Pietruszka B., Minta D., (2017) Spożycie warzyw i owoców a funkcje poznawcze wybranej grupy osób starszych – badanie pilotażowe, Geriatria, 11: 265-271

18 Kent K., Charlton K., Roodenrys S., Batterham M., Potter J., Traynor V., Gilbert H., Morgan O., Richards R., (2017) Consumption of anthocyanin-rich cherry juice for 12 weeks improves memory and cognition in older adults with mild-to-moderate dementia, Eur J Nutr. 56(1):333-341

INCREASED NEED FOR NUTRIENTS

GOOD MIND

Valuable fruit and vegetable products, such as juices or smoothies, constitute a valuable source of vitamins and other nutrients – just like fruit and vegetables from which they are made. Their production process is safe and subject to strict legal norms.

FRUIT / VEGETABLES

PUREED JUICE

SMOOTHIE

JUICE NOT FROM CONCENTRATE

JUICE FROM CONCENTRATE

RAW JUICE

RAW PUREED JUICE

CONCENTRATED JUICE

cleaning, sorting

crushing

pressing, pureeing

concentration

pasteurisation

pasteurisationpasteurisation

mixing*

flavouring

* optional

clarification* centrifugationfiltration*

WATER + FLAVOURING*

pasteurisation*

PRODUCTION PROCESS OF VALUABLE FRUIT AND VEGETABLE PRODUCTS

All juices are natural products which are made from eatable parts of healthy, ripe, fresh and chilled or frozen fruit and vegetables. In terms of the type of semi-product, we can distinguish juices made not from concentrate, pasteurised or non-pasteurised, which are made by squeezing, pressing or centrifuging fruit or vegetables as well as juices made from concentrate, produced from concentrated juice or purée by adding maximum the same amount of water which has been removed before and eventually adding a flavouring from the same type of fruit or vegetables. Thanks to concentration, the juice volume is decreased which, in turn, makes such juice easier to store and transport. This process is also important because fruit and vegetables are collected in the high season and juices made from them sometimes have to be transported for many kilometres and they cannot lose their valuable properties during that time.

Smoothie is a drink with smooth, thick and semi-liquid consistence, produced from puréed fruit or vegetables with added juice in order to obtain proper consistency and possibly other elements. If smoothies comply with the requirements of Directive 2012/12/EU of the European Parliament and of the Council19, they belong to the juice category. Also, other valuable ingredients can be added to smoothies (e.g. flax seeds chia seeds, vegetable protein, aloe as well as milk or yoghurt), however in such a case, smoothies belong to the drink category. Smoothies, as products with the high content of fruit and vegetable purees, are characterised by significant content of fibre and many other valuable nutrients.

Law of the EU19 and Polish law20 forbid adding preservatives, artificial colourings or flavourings to all types of juices and nectars – regardless of their type and packaging. Therefore, the colour and taste of juice or nectar always come from those fruit and vegetables from which juice or nectar was produced. In addition, it is forbidden by law to add any sugars (e.g. glucose, fructose, glucose-fructose syrup) and sweeteners to fruit juices, tomato juices and 100% vegetable juices. This means that those juices contain only sugar which can be found in the raw materials from which juices were produced. Small amounts of sugar as well as various natural spices can be added only to vegetable juices and mixed fruit and vegetable juices.

Pasteurisation consists in heating juice in a short time and then cooling it quickly. A proper combination of time and temperature is selected individually depending on the type of fruit and vegetables from which juice is produced. Usually, the shorter the time of pasteurisation, the higher the temperature and the other way round. The aim of pasteurisation is to destroy micro-organisms and enzymes which – if left in juice – would lead to the natural spoilage process. Thanks to pasteurisation juices have a longer shelf life and, at the same time, a modern technology used by producers renders it possible to maintain their nutritional values.

19 Directive 2012/12/EC of the European Parliament and of the Council of 19 April 2012 relating to fruit juices20 Regulation of the Minister of Agriculture and Rural Development of 8th February 2013 amending the Regulation on detailed requirements regarding commercial

quality of fruit juices and nectars

JUICES NOT FROM CONCENTRATE (NFC) AND FROM CONCENTRATE (FC)

SMOOTHIES

STRICT LEGAL REQUIREMENTS

PASTEURISATION

Nutrition experts underline that “when selecting nutritious food, we should read labels (descriptions on packages) and choose products rich in vitamins and minerals”. As many as 85% of female respondents apply this rule, searching for information on labels about the influence of a given foodstuff on health. However, it is not always easy to find such infor-mation and it also tends to be provided in a way which is not always clear or organised.

With a view to render it easier for consumers to make reasonable and informed food choices, the Polish Association of Juice Producers (KUPS) has implemented the Certified Product (CP) Quality System.

Source of vitamin C

Vitamin A contributes to the maintenance of normal skinNo added sugar. Contains naturally occurring sugars

Vitamin A contributes to the maintenance of normal vision

Vitamin C contributes to the protection of cells from oxidative stress

Vitamin C contributes to the normal function of the immune system

CERTIFIED PRODUCT (CP) QUALITY SYSTEM

“Low-processed fruit and vegetable products, just like vegetables and fruit from which they were produced, contain a wide array of vitamins and minerals. Therefore, they can be labelled with nutrition and health claims on the package. Thanks to the Certified Product (CP) Quality System, that information will be highlighted on the package in a simple and clear graphic form and the consumer will be sure that such information is in line with legal requirements. This way, the consumer will have reliable information about nutritional substances contained in a given product and their influence on the human body. At the same time, by building awareness about the content of vitamins and nutrients in various vegetables and fruit and their products, the Certified Product (CP) Quality System can contribute to increasing the consumption of those products”, comments Barbara Groele, Secretary General of the Polish Association of Juice Producers (KUPS).

23 Regulation (EC) No. 1924/2006 of the European Parliament and of the Council of 20th December 2006 on nutrition and health claims made on foods21 Jarosz M. (ed.) 2008 Zasady prawidłowego żywienia dzieci i młodzieży oraz wskazówki dotyczące zdrowego stylu życia, Warsaw: Food and Nutrition Institute22 Certified Product System, Quantity Study report IQS Sp. z o.o., December 2018, CAWI study, nation-wide, mothers of children aged 3-18, N=248

The Certified Product (CP) Quality System means certainty that a given product:

is characterised by high nutritional density which means that it is rich in vitamins and nutrients contained in fruit and vegetables from which it was made,

can be labelled with nutrition and health claims on the package, namely information about valuable nutrients contained in a given product and their influence on our body, confirmed by studies and consistent with the provisions applicable in the European Union,

does not contain added sugars or sweeteners and the desired sweetness and taste are obtained thanks to the composition of the product based on natural raw materials, i.e. fruit and vegetables,

does not contain any added preservatives, colourings or flavourings other than natural,

is safe and of high quality.

Fruit and vegetable products such as: juices, nectars, smoothies, mousses and other 100% products which meet strictly specified requirements and which are subjected to a control procedure conducted by independent research institutes can be included in the Certified Product (CP) Quality System.

Thanks to such high requirements, the consumer can be sure that consumption of products marked with the CP logo is in line with recommendations of institutions specialising in health and healthy diet.

100% OF CERTAINTY

The CP System has been developed and is administered by the Polish Association of Juice Producers (KUPS) – a non-profit organisation which has been supporting Poles in making correct food choices for many years. Also, representatives of renowned and independent research institutions have been involved in the development of the System and the certification process itself.

The Programme financed from the resources of the Fruit and Vegetables Promotion Fund.