Pear Bureau Northwest, the nonprofit marketing association that promotes fresh pears grown in Oregon and Washington, recently commissioned nutrition research examining fresh pear consumption and the associated nutrition and health benefits.
The research, which was led by Victor Fulgoni III, Ph.D, was presented at Experimental Biology in San Diego and revealed that when compared with non-consumers, fresh pear consumers had a better nutrition profile and overall better quality of diet (for example, more dietary fibre, vitamin C, copper, magnesium and potassium). Fresh pear consumers also had lower added sugar intake, as well as lower intake of total fat, mono-unsaturated fat and saturated fat. Furthermore, the likelihood of being obese was 35 percent lower among fresh pear consumers than among their non-consumer counterparts.
The association between fresh pear consumption with nutrient intake, dietary quality and risk of obesity was examined in adults 19 years old and older participating in the 2001-10 National Health & Nutrition Examination Survey. Energy and nutrient intakes were calculated using the USDA’s Food & Nutrient Database for Dietary Studies.
“We are pleased to see healthy pears as part of the greater scientific conversation and look forward to growing our nutrition research and communications program,” Kevin Moffitt, president and chief executive officer of Pear Bureau Northwest, said in a press release.