A low-calorie beverage supplemented with low-viscosity pectin reduces energy intake at a subsequent meal

The addition of fiber to foods and beverages has been linked with greater satiety and reduced energy intakes at the next meal. However, measures of satiety can be influenced by the time interval between beverage consumption and the next meal. The objective of this study was to determine how the time interval between consumption and a subsequent test meal impacts the satiating power of a low-calorie beverage supplemented with low-viscosity pectin fiber. Forty-two participants (20 men, 22 women) each participated in 4 study sessions. Study preloads were 2 low-calorie beverages (355 mL, 8 kcal) containing either 0 g fiber (no fiber) or 8 g low-viscosity fiber (added fiber). These preloads were consumed either 90 min before lunch or 15 min before lunch. Every 15 min, participants rated hunger, desire to eat, fullness, and thirst using 100-mm visual analogue scales. A test lunch was served and plate waste was measured. Beverages with added fiber reduced energy intakes at lunch relative to those without fiber. A short delay (15 min) between beverage consumption and a subsequent meal was associated with higher satiety ratings and reduced energy intakes, regardless of fiber content. The addition of low-viscosity pectin to low-calorie beverages reduced energy intakes at the next meal, presenting a possible tool for intake regulation. A short time interval between consumption of a low-calorie beverage and a meal also increased satiety and decreased food intake, reflecting the short-lived effect of volume.     

Exposure assessment of caffeine in children’s snacks in Korea

This study was conducted to develop an appropriate management strategy for the safe consumption of children’s snacks. In this study, a caffeine content analysis was performed on children’s snacks which were distributed at stores located near to schools. A total of 213 samples (63 chocolates, 40 ice cakes, 19 canned instant coffees, and 91 beverages) were analyzed for caffeine content. The caffeine content of chocolates, ice cakes, canned instant coffees, and beverages was 94.30, 35.03, 391.78, and 68.32 mg/kg, respectively. The results of the exposure assessment for caffeine were expressed as estimated daily intake (EDI) compared to the acceptable daily intake (ADI). The EDI/ADI ratio of the high risk group (95^th percentile) for caffeine intake was 7.63–27.13 %. The results of this study indicate that the EDI of caffeine from snacks sold at stores located near to schools is much lower than the ADI in general. Consequently, children’s snacks are thought to be safe for consumption.     

Survey of caffeine levels in retail beverages in Portugal.

The caffeine content of 85 retail beverage samples purchased from local supermarkets between 1995 and 2004 was determined. The potential intake of caffeine through the consumption of these beverages (but excluding coffee) was estimated for students of the University of Coimbra, Portugal. The caffeine content of the beverages ranged from 47.5 to 282.5 mg l(-1) for teas, from 20.1 to 47.2 mg l(-1) for tea extracts samples, and from 80.7 to 168.7 mg l(-1) for cola soft drinks. Caffeine was not completely absent from caffeine-free colas, and energy drinks had a far greater caffeine content than regular drinks, ranging from 21 to 2175 mg l(-1). Soft drinks were consumed by 72% of the individuals, although 14% of the survey participants did not drink any of the different types of the beverages studied. Contrary to expectations for this age group, no consumptions of energy drinks was reported. Daily caffeine intake was estimated to range from 4.7 to 200 mg day(-1), but with only 5% reporting a daily intake around 200 mg caffeine. Cola-type beverages were an important dietary source of caffeine for the population studied. Statistical differences in the caffeine intake between the male and female populations were found, with p = 0.014, being higher for the male population. Of the beverages studied, cola-type drinks showed statistical differences for the male population, p = 0.03, and tea showed statistical differences for female population p = 0.013, respectively.     

Caffeine daily intake from dietary sources in Brazil

A survey on the potential intake of caffeine was carried out in Campinas, SP, Brazil, in the summer of 1993. The survey was based on a representative sample of 600 individuals, 9-80 years old, who were asked about their habitual usage of coffee, tea, chocolate products and carbonated beverages. Caffeine levels in the products were determined by high performance liquid chromatography with a UV-visible detector at 254 nm. Individual daily intakes (mg/kg b.w.) of caffeine were calculated from the consumption data generated by the survey and the caffeine content of the analysed products. Of all those interviewed, 81% consumed soft drinks regularly, 75% coffee, 65% chocolate products and 37% tea. Of the analysed products, coffee showed the highest amount of caffeine. The average and median potential daily intake of caffeine by the studied population were, respectively, 2.74 and 1.85mg/kg b.w. Coffee, tea, chocolate products and carbonated beverages accounted for median individual daily intakes of 1.90, 0.32, 0.19, and 0.19mg/kg b.w., respectively. These data show that coffee is the most important vehicle for caffeine intake within the studied population.     

Assessing caffeine intake in the United Kingdom diet

Caffeine occurs naturally in the leaves and seeds of many plants and is artificially added to some beverages. Consumption of caffeine has been linked to both positive and adverse health outcomes. We incorporated estimates of caffeine content (mg/100 g or ml) of foods and drinks, taken from the published literature, to provide a preliminary estimate of caffeine intake for the UK population, based on data collected in the National Diet and Nutrition Survey 2008–10. Among consumers mean total caffeine intakes of adult men 19+ y were significantly greater than intakes by boys 4–10 y and 11–18 y (p < 0.05), with the same age-related differences seen for females. 4.1% of men 19+ y and 3.8% of women 19+ y had caffeine intakes in excess of 300 mg/d. The addition of caffeine to UK food composition databases will allow more detailed study of the health effects of caffeine consumption.     

Assessment of caffeine intake in the Korean population

An improved method for the analysis of caffeine in foods by HPLC was validated by measuring several analytical parameters. The caffeine contents of 1202 products available from Korean markets were analysed. A consumption study was conducted by using data from the Korea National Health and Nutrition Examination Survey (KNHANES), 2010–12, to estimate the caffeine intakes of the Korean population. The mean intakes of caffeine from all sources in the general population and consumers were 67.8 and 102.6 mg day^?1 for all age groups, respectively. The 95th percentile intakes of the general population and consumers were 250.7 and 313.7 mg day^?1, respectively. In those aged 30–49 years, the caffeine intakes of the general population and consumers were highest at 25.5% (101.8 mg kg^?1 day^?1) and 36.6% (0.9 mg kg^?1 day^?1), respectively, compared with the maximum recommended daily intake (400 mg day^?1) for adults. In the general population, the main contributors to the total caffeine intake were carbonated beverage for the younger age groups and coffee for the adults. These data provide a current perspective on caffeine intake in the Korean population.     

Satisfying America's Fruit Gap: Summary of an Expert Roundtable on the Role of 100% Fruit Juice

The 2015 to 2020 Dietary Guidelines for Americans (DGAs) recognize the role of 100% fruit juice in health and in helping people meet daily fruit recommendations and state that 100% fruit juice is a nutrient‐dense beverage that should be a primary choice, along with water and low‐fat/fat‐free milk. The DGAs note that children are consuming 100% fruit juice within recommendations (that is, 120 to 180 mL/d for children aged 1 to 6 y and 236 to 355 mL/d for children aged 7 to 18 y). Evidence shows that compared to nonconsumers, those who consume 100% fruit juice come closer to meeting daily fruit needs and have better diet quality. In children, 100% fruit juice is associated with increased intakes of nutrients such as vitamin C, folate, and potassium. When consumed within the DGA recommendations, 100% fruit juice is not associated with overweight/obesity or childhood dental caries and does not compromise fiber intake. Preliminary data suggest that polyphenols in some 100% fruit juices may inhibit absorption of naturally occurring sugars. Given its role in promoting health and in helping people meet fruit needs, experts participating in a roundtable discussion agreed that there is no science‐based reason to restrict access to 100% fruit juice in public health nutrition policy and programs such as the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). Reducing or eliminating 100% fruit juice could lead to unintended consequences such as reduced daily fruit intake and increased consumption of less nutritious beverages (for example, sugar‐sweetened beverages).     

Changes in the pleasantness of caffeine-associated flavours consumed at home

Previous laboratory studies have reported that moderate caffeine consumers develop a liking for the flavour of a novel caffeinated drink. The present study tested whether results from laboratory studies are applicable to real-life situations. Forty moderate caffeine consumers were randomly allocated to four conditions (n = 10). Three of these conditions involved consumption of two novel flavoured fruit drinks, one caffeinated (100 mg) and one without caffeine, at different times of the participants’ daily routine (breakfast, anytime, night). Participants in the final (control) condition evaluated the drinks on the three test days only. Those participants who received the drinks at breakfast showed a significant increase in liking for the flavour of the caffeinated drink, whereas those who consumed the drinks at night showed a significant decrease in liking for the same flavour. Results imply that the post-ingestive effect of caffeine may depend on the time and condition during which the caffeinated flavour is consumed.     

Modulation of perceived taste by olfaction in familiar and unfamiliar beverages

The integration of olfactory and taste perception and the role of congruency and familiarity on perception have already been demonstrated in model solutions. The aim of the present study was to investigate the role of these factors in real food products. Therefore, we have investigated the impact of olfactory perception on perceived bitterness in a familiar (bitter cocoa beverage) and an unfamiliar (bitter milk) beverage. Sensory profilings with and without noseclip were conducted according to simultaneous product presentation. In a first experiment, an instant cocoa powder mixed with water was used to prepare a common base. Two types of flavourings were added: cocoa and vanilla, at three different levels (none, medium and high). Samples were compared within a flavouring type. In a second experiment a vanilla flavour was added at three levels to a milk base containing caffeine. The panellists scored bitterness, sourness, sweetness and body with noseclip. Without noseclip, overall aroma above the cup and in mouth were assessed in addition to the previous set of attributes. With noseclip, results showed that neither the cocoa nor the vanilla flavourings provided any additional taste to the beverages. Without noseclip, olfactory/taste interaction in the cocoa beverage led to an enhancement of bitterness induced by the cocoa flavouring and an increase in sweetness from the vanilla flavouring. On the contrary, in the caffeinated milk, the addition of vanilla flavouring did not significantly increase sweetness, but unexpectedly enhanced bitterness. This study is further evidence of the influence of olfaction on taste perception in complex matrices. In addition, our results suggest that taste–olfaction integration is product dependent and related to food experience, even when working with trained subjects. Furthermore, the unpleasantness due to the neophobia related to the consumption of a new product and to bitterness may enhance bitterness when the unfamiliarity of the product is increased by addition of vanilla flavouring to a bitter milk beverage.     

A dark brown roast coffee blend is less effective at stimulating gastric acid secretion in healthy volunteers compared to a medium roast market blend

Coffee consumption sometimes is associated with symptoms of stomach discomfort. This work aimed to elucidate whether two coffee beverages, containing similar amounts of caffeine, but differing in their concentrations of ^βN‐alkanoyl‐5‐hydroxytryptamides (C5HTs), chlorogenic acids (CGAs), trigonelline, and N‐methylpyridinium (N‐MP) have different effects on gastric acid secretion in healthy volunteers. The intragastric pH after administration of bicarbonate with/without 200 mL of a coffee beverage prepared from a market blend or dark roast blend was analyzed in nine healthy volunteers. Coffee beverages were analyzed for their contents of C5HT, N‐MP, trigonelline, CGAs, and caffeine using HPLC‐DAD and HPLC‐MS/MS. Chemical analysis revealed higher concentrations of N‐MP for the dark brown blend (87 mg/L) compared to the market blend coffee (29 mg/L), whereas concentrations of C5HT (0.012 versus 0.343 mg/L), CGAs (323 versus 1126 mg/L), and trigonelline (119 versus 343 mg/L) were lower, and caffeine concentrations were similar (607 versus 674 mg/mL). Gastric acid secretion was less effectively stimulated after administration of the dark roast blend coffee compared to the market blend. Future studies are warranted to verify whether a high ratio of N‐MP to C5HT and CGAs is beneficial for reducing coffee‐associated gastric acid secretion.     

Caffeine levels in beverages from Argentina's market: application to caffeine dietary intake assessment

The caffeine content of different beverages from Argentina's market was measured. Several brands of coffees, teas, mates, chocolate milks, soft and energy drinks were analysed by high-performance liquid chromatography (HPLC) with ultraviolet detection. The highest concentration level was found in short coffee (1.38 mg ml^?1) and the highest amount per serving was found in instant coffee (95 mg per serving). A consumption study was also carried out among 471 people from 2 to 93 years of age to evaluate caffeine total dietary intake by age and to identify the sources of caffeine intake. The mean caffeine intake among adults was 288 mg day^?1 and mate was the main contributor to that intake. The mean caffeine intake among children of 10 years of age and under was 35 mg day^?1 and soft drinks were the major contributors to that intake. Children between 11 and 15 years old and teenagers (between 16 and 20 years) had caffeine mean intakes of 120 and 240 mg day^?1, respectively, and mate was the major contributor to those intakes. Drinking mate is a deep-rooted habit among Argentine people and it might be the reason for their elevated caffeine mean daily intake.     

Absorption of folic acid and ascorbic acid from nutrient comparable beverages

One hundred percent fruit juices can help consumers increase the nutrient content of the diet since these beverages can be naturally rich in micronutrients. Micronutrient-fortified low-calorie beverages are an important alternative to those wishing to minimize their calorie intakes. However, little is known about the bioavailability of nutrients from fortified beverages relative to 100% fruit juices. The present study examined the bioavailability of ascorbic acid (AA) and folic acid (FA) in 100% orange juice (OJ) and a low-calorie beverage fortified with these nutrients. In a within-subjects, cross-over design, 12 adult men consumed a 591 mL serving of OJ, a low-calorie beverage fortified with AA and FA, and 1% low fat milk. Participants were aged 20 to 35 y, with body mass indexes between 20 and 30 kg/m(2). Blood plasma concentrations of AA and serum concentrations of FA were assayed by serial blood draws, made at 30 min intervals for 4.5 h. Blood plasma concentration of AA was significantly greater after ingestion of the fortified beverage compared to after OJ ingestion. However, the bioavailability of AA did not significantly differ from that of OJ. Analyses of FA indicated no significant difference between fortified beverage and OJ. Consumption of both vitamin containing beverages led to higher concentrations of AA and FA than the milk control. This study showed that similar levels of AA and FA bioavailability can be attained through ingestion of 100% OJ and a fortified beverage.     

The effects of foods, beverages, and other factors on cigarette palatability.

While smokers commonly report that various foods and beverages worsen or enhance the taste of cigarettes, the prevalence and diversity of these phenomena have not been studied. We administered an open-ended questionnaire to 209 smokers asking for reports of foods or beverages that worsen or enhance the taste of cigarettes. Commonly reported categories that worsen the taste of cigarettes were fruits/vegetables, noncaffeinated beverages, and dairy products. Commonly reported categories that enhance the taste of cigarettes were caffeinated and alcoholic beverages, and meat products. Regression analyses indicated that increased sensitivity to both taste worsening and enhancing were associated with smoking nonmenthol cigarettes. These findings suggest smoking menthol cigarettes reduces both negative and positive effects of food and beverage consumption on smoking satisfaction - thus "evening out" the smoking experience. Clinical implications and directions for future research are discussed.     

Exposure assessment of food preservatives (sulphites, benzoic and sorbic acid) in Austria

An exposure assessment was performed to estimate the potential intake of preservatives in the Austrian population. Food consumption data of different population groups, such as preschool children aged 3-6 years, female and male adults aged 19-65 years were used for calculation. Levels of the preservatives in food were derived from analyses conducted from January 2007 to August 2010. Dietary intakes of the preservatives were estimated and compared to the respective acceptable daily intakes (ADIs). In the average-intake scenario, assuming that consumers randomly consume food products that do or do not contain food additives, estimated dietary intakes of all studied preservatives are well below the ADI for all population groups. Sulphite exposure accounted for 34%, 84% and 89% of the ADI in preschool children, females and males, respectively. The mean estimated daily intake of benzoic acid was 32% (preschool children), 31% (males) and 36% (females) of the ADI. Sorbic acid intakes correspond to 7% of the ADI in preschool children and 6% of the ADI in adults. In the high-intake scenario assuming that consumers always consume food products that contain additives and considering a kind of brand loyalty of consumers, the ADI is exceeded for sulphites among adults (119 and 124%, respectively). Major contributors to the total intake of sulphites were wine and dried fruits for adults. Mean estimated dietary intakes of benzoic acid exceeded the ADI in all population groups, 135% in preschool children, 124% in females and 118% of the ADI in males, respectively. Dietary intakes of sorbic acid are well below the ADI, accounting for a maximum of 30% of the ADI in preschool children. The highest contributors to benzoic and sorbic acid exposure were fish and fish products mainly caused by high consumption data of this large food group, including also mayonnaise-containing fish salads. Other important sources of sorbic acid were bread, buns and toast bread and fruit and vegetable juices.     

Exposure assessment of food preservatives (sulphites,benzoic and sorbic acid) in Austria

An exposure assessment was performed to estimate the potential intake of preservatives in the Austrian population. Food consumption data of different population groups, such as preschool children aged 3–6 years, female and male adults aged 19–65 years were used for calculation. Levels of the preservatives in food were derived from analyses conducted from January 2007 to August 2010. Dietary intakes of the preservatives were estimated and compared to the respective acceptable daily intakes (ADIs). In the average-intake scenario, assuming that consumers randomly consume food products that do or do not contain food additives, estimated dietary intakes of all studied preservatives are well below the ADI for all population groups. Sulphite exposure accounted for 34%, 84% and 89% of the ADI in preschool children, females and males, respectively. The mean estimated daily intake of benzoic acid was 32% (preschool children), 31% (males) and 36% (females) of the ADI. Sorbic acid intakes correspond to 7% of the ADI in preschool children and 6% of the ADI in adults. In the high-intake scenario assuming that consumers always consume food products that contain additives and considering a kind of brand loyalty of consumers, the ADI is exceeded for sulphites among adults (119 and 124%, respectively). Major contributors to the total intake of sulphites were wine and dried fruits for adults. Mean estimated dietary intakes of benzoic acid exceeded the ADI in all population groups, 135% in preschool children, 124% in females and 118% of the ADI in males, respectively. Dietary intakes of sorbic acid are well below the ADI, accounting for a maximum of 30% of the ADI in preschool children. The highest contributors to benzoic and sorbic acid exposure were fish and fish products mainly caused by high consumption data of this large food group, including also mayonnaise-containing fish salads. Other important sources of sorbic acid were bread, buns and toast bread and fruit and vegetable juices.     

Caffeine Content of Retail Market Coffee in Portugal

How much caffeine does one ingest when drinking a simple cup of coffee in Portugal? The study presented herein tried to answer this question through the assessment of caffeine content of commercially available espresso coffee samples, both caffeinated and decaffeinated, using a high-performance liquid chromatography assay. Caffeine was rapidly separated from the sample matrix using a RP-18 column (250?×?4 mm i.d., 5 μm). The flow rate was 1.0 mL/min and the mobile phase consisted of water acidified with 5% of orthophosphoric acid/methanol (35:65, v/v). Caffeine was detected directly at 273 nm. The assay was validated for linearity, lower limit of quantification and limit of detection, precision, accuracy, and stability. Seventeen different brands of caffeinated coffee and six of decaffeinated coffee were analyzed. As for capsule coffee, eight caffeinated and two decaffeinated blends were analyzed. The caffeine content of caffeinated coffee varied from 53.8?±?5.9 to 141.3?±?5.3 mg/cup, whereas for caffeinated capsule coffee caffeine concentrations ranged from 45.0?±?5.3 to 60.8?±?6.2 mg/cup. As for decaffeinated coffee, caffeine concentrations ranged from 0.96?±?0.04 to 3.9?±?0.1 mg/cup and for decaffeinated capsule coffee from 0.93?±?0.04 to 1.2?±?0.1 mg/cup.     

Effects of caffeine on human health

Caffeine is probably the most frequently ingested pharmacologically active substance in the world. It is found in common beverages (coffee, tea, soft drinks), in products containing cocoa or chocolate, and in medications. Because of its wide consumption at different levels by most segments of the population, the public and the scientific community have expressed interest in the potential for caffeine to produce adverse effects on human health. The possibility that caffeine ingestion adversely affects human health was investigated based on reviews of (primarily) published human studies obtained through a comprehensive literature search. Based on the data reviewed, it is concluded that for the healthy adult population, moderate daily caffeine intake at a dose level up to 400 mg day^-1 (equivalent to 6 mg kg^-1 body weight day^-1 in a 65-kg person) is not associated with adverse effects such as general toxicity, cardiovascular effects, effects on bone status and calcium balance (with consumption of adequate calcium), changes in adult behaviour, increased incidence of cancer and effects on male fertility. The data also show that reproductive-aged women and children are 'at risk' subgroups who may require specific advice on moderating their caffeine intake. Based on available evidence, it is suggested that reproductive-aged women should consume ≤ 300 mg caffeine per day (equivalent to 4.6 mg kg^-1 bw day^-1 for a 65-kg person) while children should consume ≤ 2.5 mg kg^-1 bw day^-1.     

Sugar and dietary fibre composition influence, by different hormonal response, the satiating capacity of a fruit-based and a β-glucan-enriched beverage

In this study the satiating capacity of three beverages containing 3 g barley β-glucan, or 2.5 g dietary fibre (DF) from fruit, or without DF (control) was evaluated. Fourteen healthy volunteers were randomized to have isocaloric breakfasts including one of the beverages in different occasions. Appetite ratings over 3 h post-breakfast and energy intakes at ad libitum lunch, blood glucose, insulin, ghrelin, PYY, GLP-1, GIP, and PP concentrations, and 24 h food intake, were assessed. The bevaerages containing DF increased fullness and satiety over 3 h post-breakfast, but only the β-glucan-enriched vs. the control significantly reduced energy intakes by 18% at lunch and 40% over the rest of the day. Blood ghrelin and PP responses were differently modulated by beverages. The fruit-based and the β-glucan-enriched beverage suppressed by 8.9% and 8.1% ghrelin response over the 3 h and the first hour post-breakfast, respectively, while only the latter increased PP response by 34.6%, compared to the control. A sucrose-sweetened beverage providing 3 g barley β-glucans can control food intake by modulating PP response and it can even reduce 24 h energy intake. Ghrelin suppression by fruit dietary fibre and mixed sugars was not sufficient to significantly reduce food intake compared to the control.     

Exposure assessment of synthetic colours approved in Korea

The dietary intakes of nine synthetic food colours – amaranth, erythrosine, Allura Red, Ponceau 4R, tartrazine, Sunset Yellow FCF, Fast Green FCF, Brilliant Blue FCF and indigo carmine – permitted in Korea were estimated based on food consumption data for consumers and their concentrations in processed foods. The estimated daily intakes (EDIs) by Korean consumers were compared with the acceptable daily intakes (ADIs) of the colours. Among 704 foods sampled, 471 contained synthetic colours. The most highly consumed synthetic colours were Allura Red and tartrazine; the highest EDI/ADI ratios were found for amaranth, erythrosine and Allura Red. The EDIs of infants and children were higher than those of adults. The main food categories containing colours were beverages and liquor for adults, and beverages, chocolate and ice cream for infants and children. For average Korean consumers, the EDIs were not greater than 2.5% of their corresponding ADIs, although the EDI of a conservative consumer in the upper 95th percentile reached 37% of the ADI.     

Addition of milk or caseinophosphopeptides to fruit beverages to improve iron bioavailability?

A study has been made of the influence of caseinophosphopeptides (CPPs) added to a fruit beverage versus milk based fruit beverages upon iron retention, transport and uptake, using a combined simulated gastrointestinal digestion/Caco-2 cell system. Grape concentrate, orange concentrate, and apricot puree were used for sample formulation. Eight samples were assayed with/without added Fe sulphate (3 mg/100 ml fruit beverage) and/or added Zn sulphate (1.6 mg/100 ml fruit beverage), with/without skimmed milk (11% v/v). The addition of milk to fruit beverages exerted a positive effect on iron retention, transport and uptake versus fruit beverages, and this effect was greater than that of CPPs added to soluble fractions of fruit beverages. The addition of CPPs to soluble fractions of fruit beverages improved iron transport. Iron supplementation increased Fe retention, transport and uptake – the effect being more notable in samples with milk. Zinc supplementation did not affect Fe retention, transport or uptake.