A meta-regression analysis (super study) published in Frontiers in Nutrition investigated whether the polyphenols in 100% fruit juices impact the juice’s effect on cardiometabolic health [1]. Anthocyanins, a type of polyphenol, stood out in the results analysed by Micek and colleagues.

The researchers reviewed 39 randomised control trials providing data on the polyphenol content of 100% fruit juices used as interventions to improve measures of cardiometabolic health. These included blood lipids, glucose, and blood pressure.

The researchers noted a significant overall influence of fruit juice on lipid levels regardless of anthocyanin levels. On top of this, they found that, for every 100 mg a day increase in anthocyanins, there was a 1.53 mg/dL reduction in total cholesterol and a 1.94 mg/dL reduction in LDL cholesterol. The researchers noted that the effects appeared stronger in studies involving people at high risk of cardiovascular disease.

Additionally, their results showed a significant 9.55 mg/dL greater reduction in triglycerides from consuming fruit juice than a control drink during follow-up.

Epidemiological studies have suggested that consuming higher amounts of polyphenols, particularly from fruits, could have a beneficial effect on the risk of developing cardiovascular disease or dying early from the condition. There is also evidence that fruit polyphenols are protective against the development of hypertension (raised blood pressure) and type 2 diabetes.

Micek and colleagues also highlighted a previous super study that showed that with each 100g a day increase in fruit intake, there was a 10% reduction in cardiovascular disease risk. Citrus and berries have been shown to have the strongest link with preventing cardiovascular disease. These types of studies have led to calls for polyphenol-rich foods and drinks to be included in dietary recommendations to support heart health.

The researchers concluded, “If these findings are confirmed in future studies, there could be a human health advantage to increasing the (poly)phenol content of 100% fruit juices through the use of specific fruit varieties or targeted plant breeding.”

Reference

1 Micek A et al. (2023). https://pubmed.ncbi.nlm.nih.gov/37396131/