NEW YORK — A new study published in the British Medical Journal has found that fruit juice can be both healthier and more environmentally friendly than regular fruit juice.
Researchers at Imperial College London and the University of Rochester found that canned fruit juices were not only more environmentally-friendly than fresh fruit juice but also contained fewer harmful toxins and carcinogens than fresh fruits.
The findings could lead to better packaging of fruit juices, particularly for convenience food outlets.
A large portion of the American population consumes a lot of fruit juice — more than 40% of Americans consume about 10 servings daily, according to the Environmental Working Group.
And the amount of fruit-based beverages sold each day in the United States is estimated at more than 200 billion gallons.
A growing trend in fruit juice is replacing regular juice with juices made from a variety of fruits and vegetables.
This trend, dubbed “fruit juice replacing juice,” has been growing since the late 1990s and has seen a number of companies start to release flavored juice alternatives.
A new research team at Imperial and Rochester Universities found that the same amount of toxin-producing chemicals were found in fruit-juice compared to plain fruit juices.
The researchers also found that flavoring was less harmful than regular juice.
The results of the study, published in BMC Public Health, suggest that a variety can have a different impact on a population than the one that it is used to.
The study found that fresh fruit juices contain more toxic compounds than canned fruit.
The toxins included polycyclic aromatic hydrocarbons (PAHs), which are known to damage cells and cause inflammation.
The authors said that while PAHs are not the only potential health hazard of fruit consumption, they can be a serious problem for individuals who eat fruits and veggies regularly.
“Although the health risks of PAH use are less than those of non-fruit products, the health effects of fruit use may be greater than those caused by PAH,” they wrote.
“A number of studies have shown that PAH consumption can increase the risk of developing cancer, and a large proportion of fruits are used for flavoring in foods and beverages.”
The researchers also noted that the level of toxins in fruit juices varied from one brand to the next.
For example, a study from the University at Buffalo found that a typical serving of a typical orange juice contained about 300 grams of toxic chemicals.
However, the researchers said that the amount in the average fruit juice varies based on the brand.
In addition, flavoring has a range of effects on the body.
The chemical in fruit flavorings, known as pectin, may also be toxic.
A study published by the American Journal of Clinical Nutrition found that high doses of pectins can increase blood pressure, reduce blood sugar and raise LDL cholesterol.