Emerging Health Benefits of Traditional Dried Fruit

This webcast reviews the most recent data on the health benefits and bioactive compounds found in traditional dried fruit (TDF) and discuss their nutrient content compared to their fresh counterparts.  Product development utilizing TDF is also discussed.  TDF have been mistakenly considered cariogenic.  Research has shown that they reduce plaque and adherence of biofilm on the surface of teeth.  Consumption of TDF as a snack may provide protective benefits to the teeth.  Foods rich in dietary fiber or specific nutraceuticals have been shown to reduce the risk of Type 2 diabetes.  Recent studies indicate that daily consumption of TDF reduces levels of HgA1C, improving blood and glucose control.  Regular intake of TDF may reduce risk of developing Type 2 diabetes.

TDF are high in fiber and have a moderate glycemic index (GI), which may promote satiety better than other low-fiber, high GI snacks.  TDF produced greater satiety between means compared to other snacks (potato chips, cookies) thus reducing daily calorie consumption.  Consumption of TDF as snacks may support appetite and weight control, reducing the risk for obesity.  TDF contain significant amounts of bioactive phytochemicals, which may provide desirable health benefits beyond basic nutrition.  Evidence suggests that health benefits of traditional dried fruit may be attributed to the synergistic effects of phytochemicals present in whole foods.  This webcast will cover current research on phytochemicals in TDF on the prevention of chronic disease and focus on the molecular targets.

Learning Objectives:

  • Learn the carcinogenicity of traditional dried fruit and obtain the latest data on their role in glucose metabolism and other Type 2 diabetes risk factors
  • Examine the role of traditional dried fruit in satiety and weight management

Intended Audience(s): Product Developers, Company Management, Sales & Marketing Personnel, Plant Production Personnel, Quality Assurance Managers and Supervisors, Food Safety Specialists, Product manufacturers, Research Staff, Regulators, Academics, Students
Learning Level(s): Beginner, Intermediate, Advanced
Non-Member Registration Fee: $119
Member Registration Fee: $79
Student Registration Fee: $45
Presentation Date: 07/18/12 12:00 PM
Duration: 90 Minutes


James Anderson

Univ. of Kentucky

Barkha Patel MSc
PhD Candidate Dept of Nutri Sci
University of Toronto

Dr Rui Hai Liu
Cornell Univ

James Painter
California Raisin Mrktg. Board

Allen Wong DDS EdD
Dir Pacific’s Hospital Dentistry Prog
Univ of the Pacific Arthur A Dugoni School of Dentistry