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Orange Juice

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Two glasses of Florida OJ with a carafe

Orange Juice Nutrition Facts

Florida Orange Juice’s combination of nutrients supports overall health and can help adults and children meet intake recommendations for total fruit and certain key nutrients.

SEE THE NUTRITION FACTS

Orange Juice Health Benefits

Florida Orange Juice’s combination of nutrients supports overall health and can help adults and children meet intake recommendations for total fruit and certain key nutrients.

SEE THE HEALTH BENEFITS
Mom and daughter drinking OJ

Recent Orange Juice Research

A new study published by Nutrients reports that consuming 100% orange juice prior to a meal, when compared to sugar-sweetened, orange-flavored drinks, suppresses food intake at the next meal and results in lower daily blood glucose concentrations in healthy, normal-weight adults. Substituting 100% orange juice for a sugar-sweetened beverage may decrease total caloric intake throughout the day and help mediate blood glucose levels. 100% orange juice includes flavonoids like hesperidin which may impact sugar absorption by delaying glucose transport resulting in a delayed glycemic response.1

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A study published by The American Journal of Clinical Nutrition finds that moderate consumption of up to one cup per day of natural juices, such as 100% Orange Juice, lowers the risk of dementia compared to those who do not consume 100% juices. Inversely, consuming up to two cups per day of artificially sweetened beverages, and more than two cups per day of sugar-sweetened beverages, increases the risk of dementia.3

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This randomized crossover trial examined whether the fruit matrix in 100% orange juice affects postprandial glycemic response in 25 healthy young men. Participants consumed 300 mL of 100% orange juice, a 50% fruit-matrix juice, a sugar-matched drink with no fruit matrix (0% OJ), and a glucose control across separate sessions, with blood glucose and insulin measured over two hours. While overall glucose exposure (iAUC) did not differ significantly among the juice beverages, 100% orange juice significantly lowered peak glucose levels (Cmax) and reduced the early 15-minute glucose rise compared with the no-matrix drink, whereas the glucose control produced the highest responses. The study also found greater differences between 100% OJ and 0% OJ, analysis showed that the natural fruit matrix of 100% orange juice is not metabolically equivalent to sugar with its nutrients and plant compounds that help reduce glucose spikes and slows absorption.5

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This prospective cohort study included 210,339 participants from the UK Biobank, and 183,439 participants were included after further excluding individuals with either COPD or asthma at baseline. After a median of 11.6 years, 3,491 participants developed COPD, 4,645 with asthma, and 523 with ACOS. One cup of ASB a day was associated with a greater risk of ACOS and a higher intake of SSB was associated with both COPD and asthma while moderate intake of 100% juice was inversely associated with COPD. The study was not able to categorize all juices but did highlight and conclude that moderate intake of both 100% orange and grapefruit juice might reduce COPD incidence.7 

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A cohort study with 41,317 women from the Nurses Health Study who completed a food frequency questionnaire regarding their diet in high school found that higher intake of coffee and 100% orange juice in adolescence was associated with a lower risk of Type 2 Diabetes (T2DM). However, higher intake of regular soda and iced tea was associated with a higher risk of T2DM. The data was used to examine adolescent beverage consumption and the risk of Type 2 Diabetes in adulthood.

The questionnaire examined beverage intake of coffee, tea, regular or diet soda, fruit juice, and milk. Beverage intake during adolescence was correlated to adulthood. Both 100% orange juice and caffeinated coffee in adolescence was significantly associated with a 17% and 14%, respectively, lower T2DM risk in adulthood among women who consumed >1 serving/day compared with individuals who did not drink coffee or orange juice. Higher intake of 100% orange resulted in lower risk for T2DM. Beverages such as apple and other 100% juices, diet soda, and milk did not have an association with T2DM risk later in adulthood. In contrast, regular soda and iced tea were associated with a higher risk for T2DM.9

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In a case study format 100% orange juice ranked high relative to the rest of the United States food supply with a meta-score in the 93rd percentile and 75th percentile for stability suggesting a healthy product as well as leading to an expected increase of US dietary fruit guideline adherence by around 10%.100% fruit juices scored higher for healthfulness relative to non 100% fruit juice consumers with citrus showing the healthiest and most stable scores compared to the other fruit juice categories.2

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A review showed orange juice had no adverse effect on body weight and other anthropometric markers, supported by recent meta-analyses. Hesperidin, a plant compound in 100% orange juice, could lower systolic blood pressure and improve endothelial function as well as not negatively impacting lipid profiles. Its effect on cognitive function and microbiota modulation shows for interesting prospects for future research.4  

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100% orange juice consumption was associated with higher intakes of energy, vitamin C, folate, calcium, magnesium, potassium, polyphenols, and carotenoids. There is no significant difference in fiber intake between consumers and non-consumers. 100% OJ consumers had a higher percentage of the population meeting the Estimated Average Requirement for vitamin A, vitamin C, vitamin D, folate, calcium, and magnesium.6

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In a longitudinal study data from the Coronary Artery Risk Development in Young Adults was analyzed to assess the consumption of high fructose corn syrup (HFCS) sweetened beverages during young adulthood with the hypothesis that HFCS sweetened beverage intake increases the risk of cardiovascular disease (CVD) more among Black than White adults, and that regular intake of orange juice may be protective against CVD. Data was assessed between the ages of 18-39 years old with the average age of 24.5 years and enrollment began in 1985-86. Over 35 years there were 186 new CVD cases among black participants out of 2186 and 119 new CVD cases among white participants out of 2277. Results of this study were comparable to other research that shows 5 or more times a week of HFCS sweetened beverages are more likely to have coronary heart disease than less frequent users of HFCS and orange juice consumption appeared to have protective factors.8

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This clinical intervention study examined how drinking orange juice every day affects the body at the molecular level and whether these effects differ between people with normal weight and those who are overweight. Twenty healthy adults drank 500 milliliters of orange juice daily for 60 days. Researchers analyzed their blood cells before and after the study to see which genes changed activity. They found that over 1,700 genes were affected, along with several types of non-coding RNAs that help regulate gene expression. Most of the changes were related to blood pressure, inflammation, and lipid metabolism. For example, genes linked to inflammation, such as IL6 and IL1β, were downregulated, suggesting that orange juice may help reduce inflammation. Other genes involved in regulating blood pressure and lipid metabolism were also affected. This study showed that flavonoids in orange juice like hesperidin and naringenin may interact with important cellular pathways that influence heart health and metabolism. In the overweight group genes related to lipid metabolism changed the most, while in normal weight group, genes related to inflammation were more affected showing gene expression effects varied depending on body weight. Overall, the results suggest that regular orange juice consumption may support heart health, improve blood pressure regulation, lipid metabolism and inflammation and benefits can differ from person to person based on body weight.10

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References:

    1. Roboyo et al. Nutrients. 2023, 16(2), 242. doi: 10.3390/nu1602024.
    2. Marino et al. Int J Food Sci Nutr. 2023, 74 (6). doi : 10.1080/09637486.2023.2241672.
    3. Chen H et al. J. Clin. Nutr. 2023, 117(4):672-680. doi: 10.1016/j.ajcnut.2023.01.015.
    4. Rossi et al. Nutr Res Rev. 2023, 1-45. doi : 10.1017/S095442242300015X.
    5. Conesa et al. Food Funct. 2026. doi:1039/d5fo04536c.
    6. Carnauba et al. Jana. 2024, doi: 10.1080/27697061.2024.2318598.
    7. Li et al. J. Clin. Nutr. 2024 doi : 10.1016/j.ajcnut.2024.07.001.
    8. DeChristopher et al. Nutr Journal. 2024; 23:84. doi: 10.1186/s12937-024-00978-6.
    9. Alperet et al. J.Epidemiol. 2024. doi : 10.1007/s10654-024-01165-x.
    10. Fraga et al. Molecular Nutr & Food Res. 2025. doi: 1002/mnfr.70299.

 

Research