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.

Keywords:

• Dried fruit
• composition
• dental health
• gastrointestinal health
• satiety
• polyphenols

Acknowledgments

Presentations and speakers:

Professor Julie Lovegrove (Chair) – Introduction to the workshop

Mrs Sigrid Gibson – Composition and classification of dried fruit, and contribution to intakes of fibre and sugars

Professor Kevin Whelan – Dried fruit and digestive health

Dr Michele Sadler – Dried fruit and dental health – what is the evidence

Dr Marie-Ann Ha – Consistency of public health advice for fruit and dried fruit

The authors wish to thank additional speakers at the workshop for their contributions:

Professor Graham Finlayson, School of Psychology, University of Leeds – Dried fruit and appetite – the psychology of snacking in relation to obesity, and Professor Gary Williamson, School of Food Science and Nutrition, University of Leeds – Antioxidants and phytonutrients in dried fruit and their potential to contribute to public health.

Disclosure statement

The workshop was funded by the National Dried Fruit Trade Association, the California Prune Board, the Raisin Administrative Committee, Whitworths and Sunmaid Raisins.

The funders had no involvement in the drafting or content of the manuscript. MS works as a consultant nutritionist and receives consulting fees from a wide range of industry clients and trade associations, and has previously received funding from the Californian Prune Board for various projects including submission of the EU authorised health claim for prunes. SG works as a consultant nutritionist and has received consulting fees from industry clients. KW has received research grants from the California Dried Plum Board and the International Nut and Dried Fruit Council. MAH has no interests to declare. JL sits on the UK Government’s Scientific Advisory Committee for Nutrition (SACN). JH provides nutritional consultancy services to the dried fruit industry.