Florida Peaches Pack a Punch as a Succulent Snack

Newswise, March 20, 2017 --- Florida peaches make for a succulent snack, say consumers surveyed by a University of Florida Institute of Food and Agricultural Sciences researcher.

That’s encouraging news for Florida producers trying to expand their reach, not only in the Sunshine State but nationally, said Joy Rumble, a UF/IFAS assistant professor of agricultural education and communication.

“I was surprised to see that one of the most common ways people reported eating peaches was as a snack,” Rumble said. “I thought that people would be consuming them as part of a meal such as lunch or in a dish such as cobbler or as a topping, like on yogurt. This finding is encouraging for the Florida peach industry because the Florida peach tends to be smaller than those produced elsewhere. There is an opportunity to position and market the Florida peach as the perfect snack.”

Rumble conducted a national survey of consumers to see if they’re buying peaches and if so, who’s buying them. Her survey results come as Tori Bradley, a graduate student in the UF/IFAS food and resource economics department and Sonia Tighe, director of membership for the Florida Fruit and Vegetable Association, will give a webinar on marketing Florida peaches at 10:30 a.m. March 23. Register here for the webinar.

Rumble’s survey reveals that most consumers nationwide don’t know the dates of Florida’s peach season, which runs from March through May. The survey also showed that consumers really value a peach with the label “Grown in the USA” on it.

As the first domestically available peach of the year, the Florida peach has an opportunity to market and promote the “Grown in the USA” label as well as the “Fresh from Florida” label, Rumble said.

The survey is part of a specialty crop block grant focused on increasing the awareness and marketability of Florida peaches. This grant included a consumer survey and producer/marketer interviews done to inform a marketing plan to increase awareness and preference for Florida peaches.

For several decades, farmers have experimented with growing peaches in Florida, but it was not until recently that varieties of peaches suitable for Florida’s climate have been developed. In 2006, producers estimated that there were only 60 acres of peaches growing in the state. By 2012, the Census of Agriculture recorded 185 Florida agricultural operations growing 776 harvestable acres of peaches and today, growers estimate that the total acres of peaches in Florida has grown to approximately 1,400 acre

.

Despite increased acreage, Florida peaches have yet to gain significant popularity among Florida consumers, Rumble said.

Successful expansion of the Florida peach industry requires increased consumer and retailer awareness of the industry as well as an understanding of these audiences’ preferences for, and barriers to, buying Florida peaches, Rumble said.

The peach varieties growing in Florida tend to be smaller, which has led to a lack of acceptance among consumers and retailers. However, the Florida peach is tree-ripened and is “ready to eat” for the consumer and has higher sweetness than other peaches.

“The popularity of peaches from Georgia and California has overshadowed the entrance of the Florida peach into the marketplace,” she said. “For the Florida peach industry to remain viable and growing, it is essential that the product is effectively marketed, and promoted and that consumer and retailer awareness of the product increases.”

The mission of the University of Florida Institute of Food and Agricultural Sciences is to develop knowledge relevant to agricultural, human and natural resources and to make that knowledge available to sustain and enhance the quality of human life. With more than a dozen research facilities, 67 county Extension offices, and award-winning students and faculty in the UF College of Agricultural and Life Sciences, UF/IFAS works to bring science-based solutions to the state’s agricultural and natural resources industries, and all Florida residents. Visit the UF/IFAS web site at ifas.ufl.edu and follow us on social media at @UF_IFAS.

The Type, Not Just the Amount, of Sugar Consumption Matters in Risk of Health Problems

 Long-term fructose consumption impairs vascular and liver function in rats

Newswise, February 15, 2017 —The type of sugar you eat—and not just calorie count—may determine your risk for chronic disease. A new study is the first of its kind to compare the effects of two types of sugar on metabolic and vascular function. 

The paper is published ahead of print in the American Journal of Physiology—Heart and Circulatory Physiology.

Female rats were given a liquid solution of either glucose (a form of sugar found naturally in the body after carbohydrates are broken down) or fructose (sugar found in fruit and fruit juices) in addition to their normal diet of solid food.

The rats received the sweetened solutions for eight weeks, roughly equivalent to a person eating large amounts of sugar for six years. The sugar-fed rats were compared with a control group that received plain drinking water in addition to their food supply.

Researchers found that although both sugar-fed groups consumed more calories than the control group, the total calorie intake of the glucose-fed rats was higher than the rats that were given fructose.

Another surprising observation was that “despite this difference, only the fructose group exhibited a significant increase in final body weight,” wrote the research team.

In addition to higher weight gain, the fructose group showed more markers of vascular disease and liver damage than the glucose group.

These included high triglycerides, increased liver weight, decreased fat burning in the liver (a factor that can contribute to fatty liver) and impaired relaxation of the aorta, which can affect blood pressure.

These findings suggest that an increase in the amount of calories consumed due to sweeteners is not the only factor involved in long-term health risks.

The type of sugar may also play a role in increasing risk factors for heart disease, diabetes and other chronic diseases.

Read the full article, “Type of Supplemented Simple Sugar, Not Merely Calorie Intake, Determines Adverse Effects on Metabolism and Aortic Function in Female Rats,” published ahead of print in the American Journal of Physiology—Heart and Circulatory Physiology.

Trans Fats, but Not Saturated Fats, Linked to Greater Risk of Death and Heart Disease

Newswise, August 16, 2015 — Hamilton, ON (August 11, 2015) – A study led by researchers at McMaster University has found that that trans fats are associated with greater risk of death and coronary heart disease, but saturated fats are not associated with an increased risk of death, heart disease, stroke, or Type 2 diabetes.

The findings were published today by the British Medical Journal (BMJ). The lead author is Russell de Souza, an assistant professor in the Department of Clinical Epidemiology and Biostatistics with the Michael G. DeGroote School of Medicine.

“For years everyone has been advised to cut out fats. Trans fats have no health benefits and pose a significant risk for heart disease, but the case for saturated fat is less clear,” said de Souza.

“That said, we aren’t advocating an increase of the allowance for saturated fats in dietary guidelines, as we don’t see evidence that higher limits would be specifically beneficial to health.”

Guidelines currently recommend that saturated fats are limited to less than 10 per cent, and trans fats to less than one per cent of energy, to reduce risk of heart disease and stroke.

Saturated fats come mainly from animal products, such as butter, cows’ milk, meat, salmon and egg yolks, and some plant products such as chocolate and palm oils. Trans unsaturated fats (trans fats) are mainly produced industrially from plant oils (a process known as hydrogenation) for use in margarine, snack foods and packaged baked goods.

Contrary to prevailing dietary advice, a recent evidence review found no excess cardiovascular risk associated with intake of saturated fat. In contrast, research suggests that industrial trans fats may increase the risk of coronary heart disease.

To help clarify these controversies, de Souza and colleagues analysed the results of 50 observational studies assessing the association between saturated and/or trans fats and health outcomes in adults.

Study design and quality were taken into account to minimise bias, and the certainty of associations were assessed using a recognized scoring method developed at McMaster.

The team found no clear association between higher intake of saturated fats and death for any reason, coronary heart disease (CHD), cardiovascular disease (CVD), ischemic stroke or type 2 diabetes.

However, consumption of industrial trans fats was associated with a 34 per cent increase in death for any reason, a 28 per cent increased risk of CHD mortality, and a 21 per cent increase in the risk of CHD.

Inconsistencies in the studies analysed meant that the researchers could not confirm an association between trans fats and type 2 diabetes. And, they found no clear association between trans fats and ischemic stroke.

The researchers stress that their results are based on observational studies, so no definitive conclusions can be drawn about cause and effect. However, the authors write that their analysis “confirms the findings of five previous systematic reviews of saturated and trans fats and CHD.”

De Souza, a registered dietitian, added that dietary guidelines for saturated and trans fatty acids “must carefully consider the effect of replacement foods.

“If we tell people to eat less saturated or trans fats, we need to offer a better choice. Unfortunately, in our review we were not able to find as much evidence as we would have liked for a best replacement choice, but ours and other studies suggest replacing foods high in these fats, such as high-fat or processed meats and donuts, with vegetable oils, nuts, and whole grains.”