The research was led by Victor Fulgoni III and was presented in San Diego in late April at Experimental Biology, a conference where scientists and researchers in anatomy, physiology, biochemistry, pathology, nutrition, and pharmacology meet to discuss scientific contributions.
Risk of obesity, dietary quality, and nutrition intake related to fresh pear consumption were examined in participants of the National Health and Nutrition Examination Surveys from 2001-2010. Energy and nutrient intakes were calculated using the USDA’s Food and Nutrient Database for Dietary Studies.
Consumption of fresh pears lead to a better nutrition profile and an overall better quality of diet with more dietary fiber, vitamin C, copper, magnesium, and potassium, according to the release. Fresh pear consumers had lower added sugar intake and lower intake of total fat, monounsaturated fat, and saturated fat. Also, the risk of becoming obese was 35% lower than non-consumers of pears.