Yesterday, the American Chemical Society (ACS) issued a press release about a new study claiming some apple varieties have a higher level of antioxidants and are therefore healthier than other varieties.  Since this study is beginning to attract some media coverage, we wanted to bring it to your attention.  The study, conducted by Canadian researcher Rong Tsao, Ph.D. of Agriculture and Agri-Food Canada in Guelph, Ontario, will be published in the ACS scientific publication, the Journal of Agricultural and Food Chemistry.



The study and the ACS release are a positive for apples overall, although certain varieties are singled out as having higher antioxidant levels than others.  Several other research studies, most recently one by the U.S. Department of Agriculture, have reached similar conclusions.



A copy of the ACS release is attached to this email, and it can be found online at --http://acswebapplications.acs.org/applications/ccs/application/index.cfm?PressReleaseID=2486&categoryid=1.



Virtually all news reports about the study mention the apple health benefits found in recent research studies.  Studies included in the ACS release were:


    •     Alzheimer’s disease. In rats, quercetin –– another potent antioxidant abundant in apples –– appears to protect brain cells against oxidative stress, a tissue–damaging process associated with Alzheimer’s and other neurodegenerative disorders.


    •     Heart disease. Antioxidants found in apple extracts could potentially lower "bad" cholesterol (low density lipoprotein, or LDL) by stimulating the production of LDL receptors in the liver, which help remove cholesterol from the blood. This mechanism is similar to that of statin drugs, researchers say.


    •     Breast cancer. Rats exposed to a known carcinogen and then fed the human equivalent of one, three or six apples a day respectively over 24 weeks were up to 44 percent less likely to develop breast tumors.


 



In addition, almost every news organization picked up this quote from Dr. Tsao: “When taste and texture do not matter, choosing an apple with a high proportion of polyphenols in the flesh and skin can potentially produce more health benefits,” Tsao said. “But eating any apple is better than eating no apple at all.”



The Toronto Globe and Mail newspaper presented another strong statement for apples: “Apples. . . are not as rich in antioxidants as blueberries or blackberries. They are, however, more affordable, more widely available and more robust when it comes to storage, which means that an apple a day may be the most effective means of ensuring a healthy dose of antioxidants.”



Because local media organizations may try to get a local or state angle on this story, USApple wanted to provide some “talking points” on the overall health benefits of apples, which may be helpful if you are contacted by media representatives on this issue.



We will continue to monitor this situation.  If you have any questions, please feel free to contact Wendy Davis (wdavis@usapple.org), Nancy Foster (nfoster@usapple.org) or me (sschaffer@usapple.org) via email or by calling (800) 781-4443.


-----------------------------


 


Talking points in response to June 2005 Journal of Agriculture and Food Chemistry, “Certain Apples Carry a Better Health Punch than Others.”
 


    ◦     This study underscores the fact that apples have important disease-fighting antioxidants which can provide benefits for many diseases from Alzheimer’s disease to breast cancer.


    ◦     Consumers can look to this new research as another compelling reason to enjoy even more apples!


    ◦     The lead researcher highlights the fact that ALL apples are healthy for consumers, “Eating any apple is better than eating no apple at all,” said Dr. Rong Tsao.


    ◦     Along with their high antioxidant content, apples are widely available, easy to store and represent a great value for consumers.  These attributes make apples an outstanding option for consumers looking for a healthy dose of antioxidants.


    ◦     Different apple varieties offer consumers a choice in taste and texture in apples.  They also allow for great flexibility in the use of apples in many products.


    ◦     All apples and apple products provide antioxidant quality for the prevention of chronic diseases.


    ◦     One apple provides the same amount of antioxidant activity as 1,500 mg of vitamin C.  This proves that eating apples will provide more antioxidant qualities than taking dietary supplements.


    ◦     Along with Alzheimer’s disease, breast cancer and heart disease, which were all mentioned specifically in Dr. Tsao’s study, apples may also aid in the prevention or treatment of other illnesses, including prostrate cancer, Type II diabetes, and asthma.


    ◦     There are many variables besides variety, including maturity and ripening, that could cause differences in antioxidant levels in apples.


    ◦     In addition to high levels of antioxidants, apples are also an excellent source of fiber, which has been found to be a health benefit for many reasons, including the aiding in proper digestion.  The latest nutrition guidelines by the U.S. Department of Agriculture call for increased fiber consumption.