In the debate of whole fruit versus juice, the consumption of whole fruit is always recommended, as the fiber content is lost during juicing. In addition to fiber, the juicing process might also reduce the nutrient quality. The satiety values of juices are also much lower, leading to an increased intake and thus obesity. As the debate on the consumption of whole fruit versus fruit continues, there is emerging evidence that orange juice can be healthier than the whole fruit.

A study published in the Nutrition Journal 2012, stated that consumption of 100% orange juice is beneficial as it is linked to an increase in the nutrient and diet quality, decreased risk of obesity and is also said to improve the biomarkers of health in adults. The study also suggests that 100% orange juice must be consumed in moderation in order to meet the USDA recommendation of daily fruit intake as a part of a wholesome healthy diet. 

Increased consumption of fruit juice is often associated with an increase in body weight, leading to the risk of obesity. 100% orange juice consumption does not contribute to weight gain. A study published in the journal Public Health Nutrition in 2012 found that the consumption of orange juice is linked to a healthier body composition in adults and is not related to the onset of obesity. There was no relation between orange juice consumption and body composition in children and adolescents. 

Orange juice is also said to have anti-inflammatory properties that are beneficial for reducing swelling or inflammation. A study published in the journal Plant Foods for Human Nutrition in 2013 suggested that orange juice can be included in the diet for the prevention and treatment of chronic diseases due to its anti-inflammatory properties. However, more studies are required to validate this finding. The above finding is supported by a study published in the American Journal of Clinical Nutrition in 2012 which stated that the consumption of red orange juice for seven days was found to improve endothelial function and reduce inflammation in non-diabetic individuals with an increased risk of heart disease.

100% orange juice is similar in nutritive value to the whole fruit. The juicing method influences the nutrient quality. Blending the fruit in a blender or mixer helps to retain some amount of fiber in the pulp. Orange juice increases the bioavailability of the nutrients such as vitamin C and carotenoids. Orange juice is said to have a decreased flavonoid level, but the flavonoids in orange juice are much more bio available than the flavonoids present in orange segments. Jeffery Blumberg, director of the Tufts University Antioxidant Research Laboratory, is quoted as saying “studies have found that nutrients in some fruits and vegetables are more bio available when the produce is chopped, mashed, juiced or prepared with oils." 

Consumption of orange juice can be considered as a healthier option than orange fruit. Both orange and orange juice have health benefits and are similar in nutrients. Orange juice, without added sugar, can be consumed as part of a healthy diet to meet the recommended dietary daily intake of fruits.