Titled ‘Dried Fruit and Public Health: What does the evidence tell us?’ the workshop reviewed and challenged the existing research evidence regarding dried fruit and helped to inform attendees further of the nutritional and health claims associated with the consumption of dried fruits. Delegates who included independent dietitians and nutritionists and those working for leading brands in the food industry sector, listened to presentations from seven eminent guest speakers who each presented their respective area of research:
- Sigrid Gibson, MA, MSc, RNutr, Director of Sig-Nurture: Composition and classification of dried fruit and contribution to intakes of fibres and sugars.
- Professor Kevin Whelan, Professor of Dietetics and Head of Department of Nutritional Sciences, King’s College, London: Dried fruit and digestive health.
- Professor Graham Finlayson, Chair in Psychobiology, School of Psychology, University of Leeds: Dried fruit and appetite -the psychology of snacking in relation to obesity.
- Professor Gary Williamson, Professor and Chair at the School of Food Science and Nutrition, University of Leeds: Antioxidants and phytonutrients in dried fruit and their potential to contribute to public health.
- Dr Michele Sadler, Director, Rank Nutrition: Dried fruit and dental health -what is the evidence?
- Dr Nigel Carter OBE, BDS, LDS (RCS), CEO Oral Health Foundation and Chair of the Platform for Better Oral Health in Europe: What should dental health advice be for snacking?
- Dr Marie Ann Ha, Senior lecturer, Faculty of Medical Science, Anglia Ruskin University and Director of East Anglia Food Link: Consistency of public health advice for fruit and dried fruit.
A round table discussion followed the presentations, chaired by Professor Julie Lovegrove, Director of the Hugh Sinclair Unit of Human Nutrition, Deputy Director of the Institute for Cardiovascular and Metabolic Research, University of Reading and this elicited a number of challenging questions for current public health advice. The workshop identified clear consumer and health care professional confusion regarding the types of dried fruit and the need to differentiate between them, representing a critical issue to address as part of the drive to reduce sugar intakes. Traditional dried fruits, by definition have no free or added sugars. They are typically dried and sold with little or no processing, whereas processed fruit snacks generally have added sugars. The workshop made a clear distinction between the two and addressed the key differences.
The workshop also acknowledged the valuable role that traditional dried fruit can play as an additional contribution towards the advocated 5-a-day recommendations, offering a convenient form of fruit that is high in fibre and nutrient-dense. Processed dried fruit snacks, with added sugars were concluded to be better considered as an alternative to confectionery. Another takeaway from the workshop was the surprising lack of high quality research evidence to support the negative perception of dried fruits in relation to dental health and that the undue emphasis placed on public health messaging in this area needs urgent attention.
Summing up the initiative, Simon Melik, Chairman of the NDFTA, who also spoke at the workshop, said, “We are delighted with the enthusiastic response from delegates who attended the workshop and the positive feedback that we have received regarding the event’s ability to provide a plethora of unbiased and highly credible information. We will also be working to identify important research requirements that will improve our understanding of how traditional dried fruits can make a positive contribution to public health.”
Note to editors:
Traditional dried fruits include raisins, prunes, apricots, dates, figs, currants, sultanas, apples, pears and peaches.
FOR MORE INFORMATION CONTACT:
Lisa Allen/Carla Wessel
Blueberry Communications
Tel 01227 700 175 / M 07970252566
E lisa.allen@blueberrycommunications.co.uk
E carlaw@blueberrycommunications.co.uk
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