Juice

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A glass of orange juice Orange juice 1.jpg
A glass of orange juice
Pomegranate juice Pomegranate Juice (2019).jpg
Pomegranate juice
A hand press juicer machine Hand Press Juicer.jpg
A hand press juicer machine

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production). [1] The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increases with a country's income level. [2]

Contents

Etymology

Fruit juice being used in the preparation of a smoothie Nectar smoothie before.jpg
Fruit juice being used in the preparation of a smoothie

The word "juice" comes from Old French in about 1300; it developed from the Old French words "jus, juis, jouis", which mean "liquid obtained by boiling herbs". [3] The Old French jus "juice, sap, liquid" (13c.)...[came] from Latin ius [which means] "broth, sauce, juice, soup," from PIE root *yeue- "to blend, mix food" (cognates: Sanskrit yus- "broth," Greek zyme "a leaven", Old Church Slavonic jucha "broth, soup," Russian : уха " ukha ", Lithuanian : juse "fish soup"). [3] The use of the word "juice" to mean "the watery part of fruits or vegetables" was first recorded in the early 14th century. [3] Since the 19th century, the term "juice" has also been used in a figurative sense (e.g., to mean alcohol or electricity). Today, " au jus " refers to meat served along with its own juice, commonly as a gravy.

History

Groups of grape pits dated to 8000 BCE show early evidence of juice production, although it is thought that the grapes may have been alternatively used to produce wine. [4] One of the first regularly produced juices was lemonade, which appeared in 16th-century Italy as an import after its conception in the Middle East. Orange juice originated in the 17th century. In the 18th century, James Lind linked citrus fruits to the prevention of scurvy, which, a century later, led to the implementation of the Merchant Shipping Act of 1867, requiring all ocean-bound British ships to carry citrus-based juice on board. [5]

In 1869, a dentist by the name of Thomas B. Welch developed a pasteurization method that allowed for the storage of juice without the juice fermenting into alcohol. His method involved filtering squeezed grape juice into bottles, sealing them with cork and wax, and then placing them in boiling water. This method kills the yeast responsible for fermentation. He then sold his new product as "Dr. Welch's Unfermented Wine". [6] In the late 18th-century United States, the circulation of foreign fruit juices was heavily regulated by tariffs. The McKinley Tariff Act of 1890 increased import taxes from 38 to 49.5 percent and set taxes on fruit juices based on the alcohol content of the drink. Juices with 18% or less alcohol were taxed at 60 cents per gallon, while anything above 18% was taxed at US$2.50 per proof gallon. [1]

Terminology

In the United Kingdom, the name or names of the fruit followed by juice can only legally be used to describe a product that is 100% fruit juice, as required by the Fruit Juices and Fruit Nectars (England) Regulations [7] and the Fruit Juices and Fruit Nectars (Scotland) Regulations 2003. [8] However, a juice made by reconstituting concentrate can be called juice. A product described as fruit "nectar" must contain at least 25% to 50% juice, depending on the fruit. A juice or nectar including concentrate must state that it does. The term "juice drink" is not defined in the Regulations and can be used to describe any drink that includes juice, whatever the amount. [9] Comparable rules apply in all EU member states in their respective languages.

In the US, fruit juice can only legally be used to describe a product that is 100% fruit juice. A blend of fruit juice(s) with other ingredients, such as high-fructose corn syrup, is called a juice cocktail or juice drink. [10] According to the Food and Drug Administration (FDA), the term "nectar" is generally accepted in the US and in international trade for a diluted juice to denote a beverage that contains fruit juice or puree, water, and artificial sweeteners. [11] "No added sugar" is commonly printed on the labels of juice containers, but the products may contain large amounts of naturally occurring sugars; [12] [13] however, sugar content is listed with other carbohydrates on labels in many countries.

Depending on trends and regulations, beverages listed as 100% juice may actually contain unlisted additives. For example, most orange juice contains added ethyl butyrate (to enhance flavor), vitamin C (as ascorbic acid), and water (if from concentrate). When fruit juice is too sour, acidic, or rich to consume, it may be diluted with water and sugar to create an -ade (such as lemonade, limeade, cherryade, and orangeade). The 'ade' suffix may also refer to any sweetened, fruit-flavored drink, whether or not it actually contains any juice.

Consumption

The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption, on average, increased with country income level. [2]

In 2007, a report stated that fruit juice consumption overall in Europe, Australia, New Zealand, and the US had increased in recent years. [14]

In 2015, people in the United States consumed approximately 6.6 US gallons of juice per capita, with more than half of preschool-age children being regular drinkers. [15]

Production

Preparation

Pomegranates getting washed prior to processing in an Afghanistan fruit concentrate factory. Afghan pomegranates getting washed.jpg
Pomegranates getting washed prior to processing in an Afghanistan fruit concentrate factory.

Juice is prepared by mechanically squeezing or macerating (sometimes referred to as cold pressing [16] ) fruit or vegetable flesh without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree, and tomato juice is the liquid that results from pressing the fruit of the tomato plant. Juice may be prepared at home from fresh fruit and vegetables using a variety of hand or electric juicers. Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage. Additives are put in some juices, such as sugar and artificial flavours (in some fruit juice-based beverages) or savoury seasonings (e.g., in Clamato or Caesar tomato juice drinks). Common methods for the preservation and processing of fruit juices include canning, pasteurization, concentrating, [17] freezing, evaporation, and spray drying.

Although processing methods vary between juices, the general processing method of juices includes: [18]

After the fruits are picked and washed, the juice is extracted by one of two automated methods. In the first method, two metal cups with sharp metal tubes on the bottom cup come together, removing the peel and forcing the flesh of the fruit through the metal tube. The juice of the fruit then escapes through small holes in the tube. The peels can then be used further, and are washed to remove oils, which are reclaimed later for usage. The second method requires the fruits to be cut in half before being subjected to reamers, which extract the juice.

After the juice is filtered, it may be concentrated in evaporators, which reduce the size of the juice by a factor of 5, making it easier to transport and increasing its expiration date. Juices are concentrated by heating under a vacuum to remove water, and then cooling to around 13 degrees Celsius. About two-thirds of the water in a juice is removed. [18] The juice is later reconstituted, a process in which the concentrate is mixed with water and other factors to restore any lost flavor from the concentrating process. Juices can also be sold in a concentrated state, in which the consumer adds water to the concentrated juice as preparation.

Juices are then pasteurized and filled into containers, often while still hot. If the juice is poured into a container while hot, it is cooled as quickly as possible. Packages that cannot stand heat require sterile conditions for filling. Chemicals such as hydrogen peroxide can be used to sterilize containers. Plants can make anywhere from 1 to 20 tonnes a day. [18]

Pulsed electric fields processing

A variety of packaged juices in a supermarket 53f9da56f0a5c-458x456.png
A variety of packaged juices in a supermarket

High-intensity pulsed electric fields are being used as an alternative to heat pasteurization in fruit juices. Heat treatments sometimes fail to make a quality, microbiologically stable product. [19] However, it was found that processing with high-intensity pulsed electric fields (PEF) can be applied to fruit juices to provide a shelf-stable and safe product. [19] In addition, it was found that pulsed electric fields provide a fresh-like product with high nutritional value. [19] Pulsed electric field processing is a type of nonthermal method for food preservation. [20]

Pulsed electric fields use short pulses of electricity to inactivate microbes. In addition, the use of PEF results in minimal detrimental effects on the quality of the food. PEFs kill microorganisms and provide better maintenance of the original colour, flavour, and nutritional value of the food as compared to heat treatments. This method of preservation works by placing two electrodes between liquid juices, then applying high-voltage pulses for microseconds to milliseconds. The high-voltage pulses have an intensity in the range of 10 to 80 kV/cm.

The processing time of the juice is calculated by multiplying the number of pulses by the effective pulse duration. The high voltage of the pulses produces an electric field that results in the inactivation of microbes that may be present in the juice. The PEF temperatures are below the temperatures used in thermal processing. After the high-voltage treatment, the juice is aseptically packaged and refrigerated. Juice is also able to transfer electricity due to the presence of several ions from the processing. When the electric field is applied to the juice, electric currents are then able to flow into the liquid juice and be transferred around due to the charged molecules in the juice. Therefore, pulsed electric fields are able to inactivate microorganisms, extend shelf life, and reduce the enzymatic activity of the juice while maintaining similar quality as the original, fresh-pressed juice.

Emerging or aspirational technologies

Fruit juices contain compounds that can be undesirable to consumers. Apple juices can be cloudy, and grapefruit juices can be bitter. Enzymatic technologies, involving respectively pectinases and naringinase, address these problems. [21]

Health effects

Advertisers often urge parents to buy juice for their children. The Ladies' home journal (1948) (14743477936).jpg
Advertisers often urge parents to buy juice for their children.

Juices are often consumed for their perceived health benefits. For example, orange juice with natural or added vitamin C, folic acid, and potassium. [22] Juice provides nutrients such as carotenoids, polyphenols, and vitamin C that offer health benefits. [23]

High consumption of fruit juice with added sugar may be linked to weight gain, [24] [25] but not all studies have shown this effect. [26] If 100% from fruit, juice can help meet daily intake recommendations for some nutrients. [27]

100% fruit juice

Research suggests that 100% fruit juice is not associated with an increased risk of diabetes. [28] [29] [30] A 2018 review concluded that 100% fruit juice increases the risk of tooth decay in children, but there is "no conclusive evidence that consumption of 100% fruit juice has adverse health effects." [31]

Cranberry juice

Preliminary research indicates that cranberry juice or capsules may decrease the number of urinary tract infections in women with frequent infections, [32] and a more substantial Cochrane review concludes that there is some evidence that cranberry products reduce the risk of symptomatic urinary tract infections for women, children, and people following intervention, but not for the elderly, people with bladder emptying problems, or pregnant women. [33] Long-term tolerance is also an issue, with gastrointestinal upset occurring in more than 30% of people. [34]

Negative effects

As of 2017, the American Academy of Pediatrics says that fruit juice should not be given to children under the age of one due to its lack of nutritional benefit. [35] For children ages one to six, intake of fruit juice should be limited to less than 4–6 oz (110–170 g) per day (about a half to three-quarters of a cup) [35] due to its high sugar and low fiber content compared to fruit. Overconsumption of fruit juices may reduce nutrient intake compared to eating whole fruits and may produce diarrhea, gas, abdominal pain, bloating, or tooth decay. [36] [37]

Overconsumption of fruits and fruit juice may contribute to dental decay and cavities via the effect of fruit acids on tooth enamel. [38] Longitudinal prospective cohort studies showed a significantly increased risk of type 2 diabetes when juices with added sugars were consumed compared to eating whole fruits. [39] A 2014 review found that a higher intake of sugar-sweetened fruit juice was significantly associated with a higher risk of type 2 diabetes. [28]

Overconsumption of fruit juice with added sugars has also been linked to childhood obesity. The American Journal of Public Health proposed that the Healthy Hunger-Free Kids Act of 2010 in the United States eliminate 100% fruit juices and substitute them instead with whole fruits. [40]

Juice bars

Juice bar selling fresh oranges, red apples and other fruits behind a display case, in Singapore Juice bar selling oranges, red apples and other fruits, Clarke Quay MRT station, Singapore.jpg
Juice bar selling fresh oranges, red apples and other fruits behind a display case, in Singapore
A juice drinks serving Jungle Juice Bar at the Galleria Esplanad shopping mall in Helsinki, Finland JJB Galleria Esplanad Helsinki.jpg
A juice drinks serving Jungle Juice Bar at the Galleria Esplanad shopping mall in Helsinki, Finland

A juice bar is an establishment that primarily serves prepared juice beverages such as freshly squeezed or extracted fruit juices, juice blends, fruit smoothies (a thick fruit drink, often iced), or other juices such as fresh wheatgrass juice. Sometimes other solid ingredients or nutritional supplements may be added as boosters, such as fresh bananas, nuts or nut butter, bodybuilding supplements, soy protein powder, or others such as whey or hemp protein powders, wheat germ, spirulina, or chlorella. Also, if less juice is used with these same ingredients, drinks called health shakes may be produced.

Juice bars share some of the characteristics of a coffeehouse, a soda fountain, a café, and a snack bar, such as providing blended drinks and food, such as sandwiches. Juice bars may be standalone businesses in cities or located at gyms, along commuter areas, near lunchtime areas, at beaches, or at tourist attractions. In Mexico, juice bars have become more popular in the 2000s. Mexican juice bars often also sell healthy beverages and snacks.[ citation needed ]

Figurative uses

The use of the word "juice" to mean "liquor" (alcohol) dates from 1828. [3] The use of the term "juice" to mean "electricity" dates from 1896. [3] As a verb, the word "juice" was first recorded as meaning "to enliven" in 1964. [3] The adjective "juiced" is recorded as meaning "drunk" in 1946 and "enhanced or as if enhanced by steroids" in 2003. [3] The adjective "juicy" has meant "succulent" since the 15th century (e.g., a juicy roast beef). [3] The figurative meaning "wealthy, full of some desired quality" dates from the 1620s [3] (e.g., a pirate calling a heavily laden ship he aims to plunder a "juicy catch"). The meaning "lively, suggestive, racy, sensational" (e.g., a juicy scandal) is from 1883. [3] Canadian streamer xQc frequently uses the phrases “juice,” “juiced up,” and “juicer” to have differing contextual meanings. [41]

In religion

The Catholic Church allows the use of unfermented grape juice in communion in the form of Must for cases where people are unable to drink alcohol. [42]

See also

Related Research Articles

<span class="mw-page-title-main">Drink</span> Liquid intended for human consumption

A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies and soft drinks. Traditionally warm beverages include coffee, tea, and hot chocolate. Caffeinated drinks that contain the stimulant caffeine have a long history.

<span class="mw-page-title-main">Food preservation</span> Inhibition of microbial growth in food

Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the environmental impact of food production.

<span class="mw-page-title-main">Pasteurization</span> Process of preserving foods with heat

In food processing, pasteurization is a process of food preservation in which packaged foods are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most bacterial spores survive the process.

<span class="mw-page-title-main">Sugar</span> Sweet-tasting, water-soluble carbohydrates

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose, lactose, and maltose. White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars.

<span class="mw-page-title-main">Fructose</span> Simple ketonic monosaccharide found in many plants

Fructose, or fruit sugar, is a ketonic simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed by the gut directly into the blood of the portal vein during digestion. The liver then converts most fructose and galactose into glucose for distribution in the bloodstream or deposition into glycogen.

<span class="mw-page-title-main">Orange juice</span> Juice made from oranges

Orange juice is a liquid extract of the orange tree fruit, produced by squeezing or reaming oranges. It comes in several different varieties, including blood orange, navel oranges, valencia orange, clementine, and tangerine. As well as variations in oranges used, some varieties include differing amounts of juice vesicles, known as "pulp" in American English, and "(juicy) bits" in British English. These vesicles contain the juice of the orange and can be left in or removed during the manufacturing process. How juicy these vesicles are depend upon many factors, such as species, variety, and season. In American English, the beverage name is often abbreviated as "OJ".

<span class="mw-page-title-main">Vegetable juice</span>

Vegetable juice is a juice drink made primarily of blended vegetables and also available in the form of powders. Vegetable juice is often mixed with fruits such as apples or grapes to improve flavor. It is often touted as a low-sugar alternative to fruit juice, although some commercial brands of vegetable juices use fruit juices as sweeteners, and may contain large amounts of sodium.

<i>Byrsonima crassifolia</i> Species of fruit and plant

Byrsonima crassifolia is a species of flowering plant in the family Malpighiaceae, native to tropical America. Common names used in English include nance, maricao cimun, craboo, and golden spoon. In Jamaica it is called hogberry.

<span class="mw-page-title-main">Cranberry juice</span> Liquid juice of the cranberry

Cranberry juice is the liquid juice of the cranberry – a fruit recognized for its bright red color, tart taste, and versatility for product manufacturing. Major cranberry products include cranberry juice, dried cranberry, cranberry sauce, frozen cranberry, cranberry powder, and dietary supplements containing cranberry extracts.

<span class="mw-page-title-main">Prune juice</span> Juice produced from prunes

Prune juice is a fruit juice derived from prunes that have been rehydrated. It is a mass-produced product that is often produced using a hot extraction method, and juice concentrate is typically produced using a low-temperature extraction method. It may be used as a dietary supplement to act as a laxative. It is also sometimes used as a flavor enhancer in tobacco products. It is an ingredient in many cocktails, such as the Purple Dragon, or Constipolitan.

<span class="mw-page-title-main">Agave syrup</span> Sweetener

Agave syrup, also known as maguey syrup or agave nectar, is a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana. Blue-agave syrup contains 56% fructose as a sugar providing sweetening properties.

<span class="mw-page-title-main">Smoothie</span> Drink made from fruit or vegetables

A smoothie is a beverage made by puréeing ingredients in a blender. A smoothie commonly has a liquid base, such as fruit juice or milk, yogurt or ice cream. Other ingredients may be added, including fruits, vegetables, non-dairy milk, crushed ice, whey powder or nutritional supplements.

<span class="mw-page-title-main">Preserved lemon</span> Type of pickle

Preserved lemon or lemon pickle is a condiment that is common in the cuisines of Indian subcontinent and Morocco. It was also found in 18th-century English cuisine.

<span class="mw-page-title-main">Pineapple juice</span> Juice from the pineapple fruit

Pineapple juice is a juice made from pressing the natural liquid out from the pulp of the pineapple. Numerous pineapple varieties may be used to manufacture commercial pineapple juice, the most common of which are Smooth Cayenne, Red Spanish, Queen, and Abacaxi. In manufacturing, pineapple juice is typically canned.

<span class="mw-page-title-main">Cherry juice</span> Fruit juice (beverage)

Cherry juice is a fruit juice consisting of the juice of cherries. It is consumed as a beverage and used as an ingredient in various foods, processed foods and beverages. It is also marketed as a health supplement. It is produced by hot- or cold-pressing cherries, collecting the juice, and then filtering and pasteurizing it.

<span class="mw-page-title-main">Robert Lustig</span> Endocrinologist, professor

Robert H. Lustig is an American pediatric endocrinologist. He is professor emeritus of pediatrics in the division of endocrinology at the University of California, San Francisco (UCSF), where he specialized in neuroendocrinology and childhood obesity. He is also director of UCSF's WATCH program, and president and co-founder of the non-profit Institute for Responsible Nutrition.

<span class="mw-page-title-main">Added sugar</span> Caloric sweeteners added to food and beverages

Added sugars or free sugars are sugar carbohydrates added to food and beverages at some point before their consumption. These include added carbohydrates, and more broadly, sugars naturally present in honey, syrup, fruit juices and fruit juice concentrates. They can take multiple chemical forms, including sucrose, glucose (dextrose), and fructose.

<span class="mw-page-title-main">Sweetened beverage</span> Type of beverage

Sugar-sweetened beverages (SSB) are beverages with added sugar. They have been described as "liquid candy". Added sugars include brown sugar, corn sweetener, corn syrup, dextrose, fructose, high fructose corn syrup, honey, invert sugar, lactose, malt syrup, maltose, molasses, raw sugar, sucrose, trehalose, and turbinado sugar. Naturally occurring sugars, such as those in fruit or milk, are not considered to be added sugars. Free sugars include monosaccharides and disaccharides added to foods and beverages by the manufacturer, cook or consumer, and sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates.

<span class="mw-page-title-main">Cold-pressed juice</span> Juice extracted by hydraulic press

Cold-pressed juice is juice that uses a hydraulic press to extract juice from fruit and vegetables, as opposed to other methods such as centrifugal or single auger.

Toddler nutrition is the description of the dietary needs of toddlers aged one to two years old. Food provides the energy and nutrients that toddlers need to be healthy. An adequate intake in nutrient rich food is good nutrition. A diet lacking essential calories, minerals, fluid and vitamins could be considered 'bad' nutrition. Nutrition needs are different for toddlers. For a baby, breast milk is "best" and it has all the necessary vitamins and minerals. Toddlers typically have been weaned from breast milk and infant formula. Though infants usually start eating solid foods between 4 and 6 months of age, more and more solid foods are consumed by a growing toddler. If a food introduced one at a time, a potential allergen can be identified. Food provides the energy and nutrients that young children need to be healthy. Toddlers are learning to feed themselves and to eat new foods. They should eat a variety of foods from all the food groups. Each day, toddlers need enough nutrients, including

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  31. ↑ Auerbach, Brandon J; Dibey, Sepideh; Vallila-Buchman, Petra; Kratz, Mario; Krieger, James (2018). "Review of 100% Fruit Juice and Chronic Health Conditions: Implications for Sugar-Sweetened Beverage Policy". Advances in Nutrition . 9 (2): 78–85. doi:10.1093/advances/nmx006. PMC   5916434 . PMID   29659683.
  32. ↑ Wang CH, Fang CC, Chen NC, Liu SS, Yu PH, Wu TY, Chen WT, Lee CC, Chen SC (9 July 2012). "Cranberry-containing products for prevention of urinary tract infections in susceptible populations: a systematic review and meta-analysis of randomized controlled trials". Archives of Internal Medicine. 172 (13): 988–96. doi:10.1001/archinternmed.2012.3004. PMID   22777630.
  33. ↑ Williams, Gabrielle; Stothart, Christopher I.; Hahn, Deirdre; Stephens, Jacqueline H.; Craig, Jonathan C.; Hodson, Elisabeth M. (10 November 2023). "Cranberries for preventing urinary tract infections". The Cochrane Database of Systematic Reviews. 2023 (11): CD001321. doi:10.1002/14651858.CD001321.pub7. ISSN   1469-493X. PMC   10636779 . PMID   37947276.
  34. ↑ Rossi R, Porta S, Canovi B (September 2010). "Overview on cranberry and urinary tract infections in females". Journal of Clinical Gastroenterology. 44 (Suppl 1): S61–2. doi:10.1097/MCG.0b013e3181d2dc8e. PMID   20495471.
  35. 1 2 Heyman, Melvin B.; Abrams, Steven A. (22 May 2017). "Fruit Juice in Infants, Children, and Adolescents: Current Recommendations" (PDF). Pediatrics. 139 (6): e20170967. doi: 10.1542/peds.2017-0967 . PMID   28562300. S2CID   6024335. Archived (PDF) from the original on 14 March 2020. Retrieved 29 August 2019.
  36. ↑ "Feeding Your Baby and Toddler (Birth to Age Two): Your Child: University of Michigan Health System". Med.umich.edu. Archived from the original on 21 September 2014. Retrieved 25 August 2014.
  37. ↑ American Academy of Pediatrics Committee on Nutrition (May 2001). "The use and misuse of fruit juice in pediatrics". Pediatrics. 107 (5): 1210–3. doi: 10.1542/peds.107.5.1210 . PMID   11331711.
  38. ↑ "Delivering better oral health: an evidence-based toolkit for prevention" (PDF). Public Health England. June 2014. Archived from the original (PDF) on 21 January 2017. Retrieved 31 March 2015.{{cite journal}}: Cite journal requires |journal= (help)
  39. ↑ Muraki, Isao; Imamura, Fumiaki; Manson, Joann E.; Hu, Frank B.; Willett, Walter C.; van Dam, Rob M.; Sun, Qi (29 August 2013). "Fruit consumption and risk of type 2 diabetes: results from three prospective longitudinal cohort studies". BMJ. 347 (aug28 1): f5001. doi:10.1136/bmj.f5001. PMC   3978819 . PMID   23990623.
  40. ↑ Wojcicki, Janet M.; Heyman, Melvin B. (September 2012). "Reducing Childhood Obesity by Eliminating 100% Fruit Juice". American Journal of Public Health. 102 (9): 1630–1633. doi:10.2105/AJPH.2012.300719. PMC   3482038 . PMID   22813423.
  41. ↑ "xQc explains what 'the juice' is and we're more confused than ever". Dexerto. 1 February 2019. Retrieved 27 January 2024.
  42. ↑ "Gluten Allergies/Alcohol Intolerance and the Bread and Wine used at Mass", circular letter Prot. 89/78-174 98 of 24 July 2003, Congregation for the Doctrine of the Faith, to Presidents of Episcopal Conferences.
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