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PubMedDate not supplied

Influence of different beverages on the microhardness and surface roughness of resin composites.

This study assessed the influence of different beverages on the microhardness and surface roughness of microfilled (A110, 3M/ESPE), hybrid (Z250 3M/ESPE) and flowable (Flow, 3M/ESPE) resin composites, over time. Twenty-four disc-shaped specimens (10 mm; 2-mm thick) of each resin composite were fabricated, thereby forming three groups (n=24). Knoop microhardness and surface roughness (Ra) were analyzed at predetermined evaluation periods: 24 hours, and 7, 30 and 60 days after specimens fabrication. The 24-hour measurements were recorded after storage in artificial saliva. Next, each group (n=24) was divided into four subgroups (n=6) according to the test beverages: Coca-Cola, sugar cane spirit, coffee and artificial saliva (control). Control specimens were kept in saliva throughout the experiment (60 days). For experimental specimens, a 60-day testing cycle was carried out: specimens were initially stored in saliva for four hours, then submitted to a five-minute immersion in the beverages (Coca-Cola, sugar cane spirit, coffee) intercalated by immersions in saliva three times daily. Microhardness/roughness measurements were done at 7-, 30- and 60-day intervals. Data were submitted to three-way ANOVA and Scheffée test (p<0.05). It was observed that the tested beverages somewhat altered (p<0.05) the composites' microhardness and/or surface roughness. Knoop microhardness-for all resin composites, microhardness remained stable up to the 30-day record, decreasing significantly at the 60-day evaluation. During the interaction beverage X evaluation period, it was observed that the microhardness of materials immersed in coffee and Coca-Cola remained stable up to the seven-day measurement, showing a decrease at the 30-day record and a more accentuated drop at the 60-day evaluation (p<0.05). Specimens immersed in sugar cane spirit exhibited no significant change in microhardness up to the seven-day measurement, increasing significantly at the 30-day record and later decreasing at the 60-day evaluation. Surface Roughness--For all resin composites, surface roughness increased at the seven-day measurement, while decreasing at the 30-day record and even more at the 60-day record. In the interaction beverage X evaluation period, the surface roughness of specimens immersed in test beverages increased at the seven-day measurement, showing a gradual decrease at the following records (30- and 60-day evaluations). The findings of the reported research disclosed that all beverages altered, to some degree, the microhardness and/or surface roughness of the tested resin composites. The alterations' effects ranged from slightly adverse to a markedly negative impact on the composites' microhardness and surface roughness, depending on the characteristics of the materials, type of beverage and the evaluated period. Generally, the greater number of immersions in beverages resulted in a more accentuated impact on the resins' properties.

Alcoholic Beverages↗
PubMed1993

Ethanol as an energy source in humans: comparison with dextrose-containing beverages.

Six subjects participated in a residential study assessing the effects of consuming beverages containing energy derived from ethanol or dextrose on total energy and macronutrient intake. On certain days, subjects had to consume four beverages containing a total of approximately 2400 or 4600 kJ, equivalent to 22% and 42% of energy intake under conditions in which no-beverages were required. Each of four conditions (2400 kJ ethanol, dextrose; 4600 kJ ethanol, dextrose), and a no-beverage control condition was examined for 2 days. Subjects compensated for approximately 37% of the energy contained in the beverages such that total intake increased by 13% under the 2400 kJ conditions and 27% under the 4600 kJ conditions. There was no differential effect of ethanol content on energy intake. Cumulative intake curves indicated that caloric compensation was minimal following the consumption of beverages in the evening. While all of the beverage conditions significantly decreased energy intake derived from carbohydrate, the proportion of energy derived from fat, carbohydrate, and protein without the energy content of the beverages was essentially unaffected by dextrose- or ethanol-containing beverages. These results suggest that the effects of ethanol on intake of other foods can be accounted for by the energy content of ethanol as a beverage and by ethanol consumption in the evening when there is little time for daily caloric compensation, rather than by the pharmacological effects of ethanol.

Adult↗
PubMed2006

Sensory characteristics of beverages prepared with commercial thickeners used for dysphagia diets.

OBJECTIVE: To describe and compare sensory characteristics of six beverages prepared with four commercial thickeners used in dysphagia diets. DESIGN: The study used a completely randomized design within a test of each beverage. SUBJECTS/SETTING: Five highly trained descriptive sensory analysis panelists conducted the testing in a laboratory environment. INTERVENTION: Coffee, milk, apple juice, orange juice, Ensure (Abbott Laboratories, Abbott Park, IL), and water were thickened using two starch-based and two gum-based commercial thickeners according to manufacturers' instructions to achieve nectar-like and honey-like consistencies. MAIN OUTCOME MEASURES: Sensory attributes of the original beverages and the thickened samples were defined and scored. STATISTICAL ANALYSES PERFORMED: Sensory scores were analyzed by analysis of variance using general linear models and Fisher's least significant difference test to determine specific differences. RESULTS: All thickeners suppressed the main flavors of the base beverages and imparted slight off-flavors (bitter, sour, metallic, or astringent) in some beverages. Starch-based thickeners imparted a starchy flavor and grainy texture, whereas gum-based thickeners gave added slickness to the beverages. Although thickeners mixed well with some beverages, they were difficult to disperse in others, making some thickened beverages lumpy. CONCLUSIONS: All thickeners added either a starchy, grainy, or slick flavor or texture and tended to suppress the base flavor of beverages, especially at honey-like consistencies. Thus, individual decisions about which characteristics are more negative (eg, slick vs grainy texture) for specific patients must be made. Additional development of thickening agents seems necessary for improved sensory properties. Information from this article should help professionals and their patients with dysphagia better understand the sensory issues associated with the use of commercial thickening agents in various beverages.

Analysis of Variance↗
PubMed2006

Correlates of beverage intake in adolescent girls: the National Heart, Lung, and Blood Institute Growth and Health Study.

OBJECTIVES: To examine longitudinal changes in consumption of 6 types of beverages (milk, diet and regular soda, fruit juice, fruit-flavored drinks, and coffee/tea) in girls and determine the relationship between beverage intake, body mass index (BMI), and nutrient intake. STUDY DESIGN: Three-day food diaries were included from black (1210) and white (1161) girls who participated in the National Heart, Lung, and Blood Institute Growth and Health Study. Diaries were recorded during annual visits beginning at ages 9 or 10 years until age 19 years. Mixed models estimated the association of (1) visit and race with average daily consumption of beverages and (2) beverage intake with BMI and average daily intake of total calories, sucrose, fructose, total sugars, and calcium. RESULTS: For girls of both races, milk consumption decreased and soda consumption increased with time. Changes in beverage intake with time varied by race for all beverages except fruit juice. For all beverage categories, consumption was associated with caloric intake. Of all beverages, increasing soda consumption predicted the greatest increase of BMI and the lowest increase in calcium intake. CONCLUSIONS: Public health efforts are needed to help adolescents gain access to and choose healthful beverages and decrease intake of beverages of minimal nutritional value.

Adolescent↗
PubMed2004

Sugar-added beverages and adolescent weight change.

OBJECTIVE: The increase in consumption of sugar-added beverages over recent decades may be partly responsible for the obesity epidemic among U.S. adolescents. Our aim was to evaluate the relationship between BMI changes and intakes of sugar-added beverages, milk, fruit juices, and diet soda. RESEARCH METHODS AND PROCEDURES: Our prospective cohort study included >10,000 boys and girls participating in the U.S. Growing Up Today Study. The participants were 9 to 14 years old in 1996 and completed questionnaires in 1996, 1997, and 1998. We analyzed change in BMI (kilograms per meter squared) over two 1-year periods among children who completed annual food frequency questionnaires assessing typical past year intakes. We studied beverage intakes during the year corresponding to each BMI change, and in separate models, we studied 1-year changes in beverage intakes, adjusting for prior year intakes. Models included all beverages simultaneously; further models adjusted for total energy intake. RESULTS: Consumption of sugar-added beverages was associated with small BMI gains during the corresponding year (boys: +0.03 kg/m2 per daily serving, p = 0.04; girls: +0.02 kg/m2, p = 0.096). In models not assuming a linear dose-response trend, girls who drank 1 serving/d of sugar-added beverages gained more weight (+0.068, p = 0.02) than girls drinking none, as did girls drinking 2 servings/d (+0.09, p = 0.06) or 3+ servings/d (+0.08, p = 0.06). Analyses of year-to-year change in beverage intakes provided generally similar findings; boys who increased consumption of sugar-added beverages from the prior year experienced weight gain (+0.04 kg/m2 per additional daily serving, p = 0.01). Children who increased intakes by 2 or more servings/d from the prior year gained weight (boys: +0.14, p = 0.01; girls +0.10, p = 0.046). Further adjusting our models for total energy intake substantially reduced the estimated effects, which were no longer significant. DISCUSSION: Consumption of sugar-added beverages may contribute to weight gain among adolescents, probably due to their contribution to total energy intake, because adjustment for calories greatly attenuated the estimated associations.

Adolescent↗
PubMed2006

Self-reported sugar-sweetened beverage intake among college students.

OBJECTIVE: To characterize sugar-sweetened beverage intake of college students. RESEARCH METHODS AND PROCEDURES: Undergraduates in an urban southern community campus were surveyed anonymously about sugared beverage consumption (soda, fruit drinks, energy drinks, sports drinks, sweet ice tea) in the past month. RESULTS: Two hundred sixty-five undergraduates responded (66% women, 46% minority, 100% of volunteers solicited). Most students (95%) reported sugared beverage intake in the past month, and 65% reported daily intake. Men were more likely than women to report daily intake (74% vs. 61%, p = 0.035). Soda was the most common sugar-sweetened beverage. Black undergraduates reported higher sugared beverage intake than whites (p = 0.02), with 91% of blacks reporting sugar-sweetened fruit drink intake in the past month and 50% reporting daily consumption. Mean estimated caloric intake from combined types of sugar-sweetened beverages was significantly higher among black students than whites, 796 +/- 941 vs. 397 +/- 396 kcal/d (p = 0.0003); the primary source of sugar-sweetened beverage calories among blacks was sugared fruit drinks (556 +/- 918 kcal/d). Younger undergraduates reported significantly higher intake than older students (p = 0.025). DISCUSSION: Self-reported sugar-sweetened beverage consumption among undergraduates is substantial and likely contributes considerable non-nutritive calories, which may contribute to weight gain. Black undergraduates may be particularly vulnerable due to higher sugared beverage intake. Obesity prevention interventions targeting reductions in sugar-sweetened beverages in this population merit consideration.

Adult↗
PubMed2004

Influence of repeated consumption of beverages containing sucrose or intense sweeteners on food intake.

OBJECTIVE: To investigate the influence of ingestion of beverages with sucrose or with intense sweeteners on food intake (FI) and on hunger ratings in before and after a month of daily consumption of beverages. DESIGN: Experimental study. SETTING: Department of Physiology, University Hospital, Dijon, France. SUBJECTS: In all, 12 men and 12 women, aged 20-25 y. INTERVENTION: Four beverages contained either sucrose (E+:100 g/l, 1672 kJ) or intense sweeteners (E-: null energy content) and were flavoured with either orange (O) or raspberry (R). FI was measured in the lab during two 2-consecutive-day periods, carried out on 2 successive weeks (session 1). The subjects drank 2 l of either E+ or E- beverages on the first day of both weekly periods, according to a balanced randomised design. E+ was paired with O for 50% of subjects and with R for the other 50%. Subjects were then habituated over a 4-week period to both beverages, consuming 1 l of E+ beverage on odd days and 1 l of E- drink on even days. After this period, the measurements of session 1 were repeated (session 2, weeks 7-8). Finally, FI was measured for two more 2-day periods (weeks 9-10) after the association between flavour and energy content was reversed (session 3). RESULTS: The E- drinks were less palatable than the E+ drinks. Besides, we observed that FI was not reduced in response to a liquid extra caloric load and there was no change in hunger ratings after the beverages in any of the sessions. CONCLUSION: Ingestion of caloric beverages induced a positive energy balance and the continuous exposure phase to these beverages over 1 month did not improve FI adaptation in response to the extra energy provided by the beverages.

Adult↗
PubMed2006

Alcohol prices, beverage quality, and the demand for alcohol: quality substitutions and price elasticities.

BACKGROUND: Although the published literature on alcohol beverage taxes, prices, sales, and related problems treats alcoholic beverages as a simple good, alcohol is a complex good composed of different beverage types (i.e., beer, wine, and spirits) and quality brands (e.g., high-, medium-, and low-quality beers). As a complex good, consumers may make substitutions between purchases of different beverage types and brands in response to price increases. For this reason, the availability of a broad range of beverage prices provides opportunities for consumers to mitigate the effects of average price increases through quality substitutions; a change in beverage choice in response to price increases to maintain consumption. METHODS: Using Swedish price and sales data provided by Systembolaget for the years 1984 through 1994, this study assessed the relationships between alcohol beverage prices, beverage quality, and alcohol sales. The study examined price effects on alcohol consumption using seemingly unrelated regression equations to model the impacts of price increases within 9 empirically defined quality classes across beverage types. The models enabled statistical assessments of both own-price and cross-price effects between types and classes. RESULTS: The results of these analyses showed that consumers respond to price increases by altering their total consumption and by varying their brand choices. Significant reductions in sales were observed in response to price increases, but these effects were mitigated by significant substitutions between quality classes. CONCLUSIONS: The findings suggest that the net impacts of purposeful price policy to reduce consumption will depend on how such policies affect the range of prices across beverage brands.

Alcohol Drinking↗
PubMed1997

Effects of hot tea, coffee and water ingestion on physiological responses and mood: the role of caffeine, water and beverage type.

Psychopharmacological studies using caffeinated beverages or caffeine have rarely considered temporal effects on psychological and physiological function or the specific contribution of caffeine, hot water, or beverage type to the observed effects. The effect of 400 ml hot tea, coffee, and water consumption on systolic and diastolic blood pressure (SBP and DBP), heart rate, skin conductance (a measure of sympathetic nervous system activation), skin temperature, salivary cortisol, and mood were monitored in 16 healthy caffeine-withdrawn (14 h) subjects in a complete crossover design. Beverages were ingested with/without 100 mg caffeine and milk (tea/coffee only). Hot beverage ingestion rapidly increased skin conductance and temperature (+1.7 degrees C) with peak effects observed only 10-30 min post-consumption. Caffeine in the beverage rapidly augmented skin conductance responses but, in contrast to the effect of hot water, reduced the skin temperature response and increased SBP (+2.8 mmHg) and DBP (+2.1 mmHg) 30-60 min post-consumption. Both caffeine and milk addition to beverages independently improved mood and reduced anxiety 30 and 60 min post-consumption. Milk addition had no other effects apart from attenuating the transient increase in physiological responses associated with the drinking phase. There were no effects of beverage consumption on salivary cortisol or of beverage vehicle on salivary caffeine levels, the latter indicating that caffeine pharmacokinetics was similar in both tea and coffee, and not different from caffeinated water. In keeping with this, the responses to tea and coffee ingestion were similar and largely accounted for by the effects of hot water and caffeine. However, tea potentiated the increase in skin temperature compared to coffee and water indicative of a greater vasodilatory response plausibly related to the presence of flavonoids in tea. We conclude that ingestion of hot caffeinated beverages stimulates physiological processes faster than hitherto described, primarily via the effects of hot water and caffeine, but with beverage type and milk playing important modulatory roles.

Adult↗
PubMed1990

Repeated ingestion of aspartame-sweetened beverages: further observations in individuals heterozygous for phenylketonuria.

Six adults heterozygous for phenylketonuria (PKU) ingested eight successive servings of unsweetened and aspartame (APM)-sweetened beverage at 1-hour intervals in a randomized, balanced, crossover design. In one part, the eight beverage servings were not sweetened. In the other, each of the eight beverage servings provided 600 mg of APM, a dose equivalent to the amount provided by 36 oz of an APM-sweetened diet beverage. Plasma aspartate concentration was not significantly increased after ingestion of unsweetened or APM-sweetened beverage. Similarly, ingestion of the unsweetened beverage had no significant effect on plasma phenylalanine concentration. However, ingestion of APM-sweetened beverage significantly increased plasma phenylalanine concentrations 2.35 to 4.03 mumol/dL above baseline 30 minutes after ingestion. Plasma phenylalanine values reached a steady-state after administration of five servings of APM-sweetened beverage and were slightly, but significantly higher than usual postprandial values for adults heterozygous for PKU. Similarly, the ratio of the plasma phenylalanine concentration to the sum of the concentration of the large neutral amino acids was significantly higher than usual postprandial values. Blood methanol and formate concentrations remained within normal limits. These data indicate that a fasting adult heterozygous for PKU could consume the equivalent of 24 12-oz servings of APM-sweetened beverage over an 8-hour period and only increase plasma phenylalanine concentration to a modest degree.

Adult↗
PubMed1999

Type of alcoholic beverage and risk of myocardial infarction.

We examined the relation of alcoholic beverage type and risk of myocardial infarction (MI) in a case-control study among 340 cases of MI and an equal number of age-, sex-, and community-matched controls. Alcohol consumption was estimated using a food frequency questionnaire, with alcohol drinkers defined as those consuming > or = 1/2 drink/day on average of any alcoholic beverage. Beer, wine, and liquor drinkers had at least half of their consumption from 1 beverage type. Fasting venous blood samples were obtained and analyzed for lipid profiles. Compared with nondrinkers, after adjustment for age and sex, reductions in risk of MI were similar for regular drinkers of any type of alcoholic beverage (relative risk [RR] 0.54; 95% confidence interval [CI] 0.37 to 0.79; p = 0.001), beer (RR 0.55; 95% CI 0.31 to 0.97; p <0.05), wine (RR 0.48; 95% CI 0.27 to 0.87; p <0.05), and liquor (RR 0.59; 95% CI 0.38 to 0.91; p <0.05) drinkers. Comparable benefits remained apparent even after multivariate adjustment for a wide range of nonlipid coronary risk factors. High-density lipoprotein (HDL) levels were significantly higher in all 4 beverage categories when compared with levels in nondrinkers, and as expected, adjustment for total HDL, a major direct effect of alcohol, substantially attenuated the protective effect in all 4 beverage categories. Relative risks were 0.94 for any beverage, 1.09 for beer, 0.97 for wine, and 0.83 for liquor after further adjustment. This strongly suggests that the protective effect of each beverage type is, in large part, mediated by increased HDL. These data indicate that regular consumption of small to moderate amounts of alcoholic beverages, regardless of the type, reduces the risk of MI, and further suggest that there is benefit, in large part, from increases in HDL levels.

Aged↗
PubMed2005

Contribution of 'noncore' foods and beverages to the energy intake and weight status of Australian children.

OBJECTIVES: The Australian Guide to Healthy Eating is based on five core food groups and water. Foods or beverages that do not fit into these groups are considered extra or 'noncore'. We tested the hypotheses that noncore foods and beverages make a greater proportional contribution to mean daily energy intakes of: (1) children, compared with other age groups; and (2) overweight and obese children, compared with healthy weight children. DESIGN, SETTING AND SUBJECTS: We used data from 13 858 participants aged 2 to 80+ y who had 24-h dietary recall data collected in the 1995 cross-sectional Australian National Nutrition Survey. ANOVA was used to compare the percentage of energy provided by noncore foods and beverages by age and weight status. RESULTS: Children (5 to 12 y) and adolescents (13 to 18 y) obtained significantly more (P < 0.001) of their daily food energy from noncore foods (41.5 and 43.4%, respectively) than all other age groups. These age groups also obtained significantly more (P < 0.001) of their daily beverage energy from noncore beverages (30.7 and 36.9%, respectively). Results were not consistent with weight status, although very young (2-4 y) obese children obtained significantly more energy (P < 0.05) from noncore beverages than children in a healthy weight range. Younger children may also have consumed a greater quantity of foods and beverages. Under-reporting may have obscured similar results for older children. CONCLUSIONS: By definition, noncore foods and beverages are surplus to the requirements of a healthy diet. We found that Australian children consume these foods and beverages in excess.

Adolescent↗
PubMed2006

Blood pressure response to 1-month, electrolyte-carbohydrate beverage consumption.

There are many occupations where workers undergo daily exposure to rigorous environments, often with only limited access to fluids. Such conditions warrant the use of an electrolyte rehydration beverage; however, the long-term use of such beverages may pose potential health risks due to the increase in dietary sodium intake. This study proposed to determine blood pressure response to daily electrolyte-beverage consumption during strenuous work in a group of young normotensive workers. Three groups of tree planters (mean age = 23 +/- 3 years, n = 51) were provided with electrolyte-beverage (3 mmol/L potassium, 18 mmol/L sodium), electrolyte-carbohydrate-beverage (addition of 333 mmol/L carbohydrate to electrolyte-beverage), or water at a rate of 500 mL/hour during the working day. Systolic and diastolic blood pressures were measured each week over the course of 23 working days (30 days total elapsed time). Planters spent 8.4 +/- 1.0 hours/day at heart rates of 124 +/- 10 b/min. There were no differences between the groups for volume of fluid consumed; however, the electrolyte beverages appeared to be more effective than water at maintaining hydration during planting. Daily sodium intake approximated estimated losses in all groups, with total intake lowest in the water group. Resting plasma volume expanded by approximately 4% in all groups, from the first to the 30th day. No changes were observed over time for systolic or diastolic blood pressure. One month of daily consumption of approximately 4.5 L of electrolyte-beverage or electrolyte-carbohydrate-beverage did not appear to affect resting blood pressure in young normotensive workers engaged in heavy physical work.

Adult↗
PubMed2007

Ambient-temperature beverages are consumed at a rate similar to chilled water in heat-exposed workers.

Palatability of beverages has been shown to influence drinking patterns and hydration. Cool beverages are known to enhance palatability; however, situations exist in which cooling is not possible. The purpose of this study was to determine the palatability of a variety of flavors of ambient temperature beverages. Ten healthy males performed two work trials in a temperature-controlled environment (WBGT = 30 degrees C; wet = 25 degrees C, dry = 40 degrees C, globe = 41 degrees C). In one trial, the subjects had only chilled water to drink. In the second trial the subjects drank their choice (any or all) of five ambient temperature beverages (water, fruit punch, lemon-lime, orange, and cola). Repeated measures ANOVA showed no difference in absolute or relative fluid consumption between the two trials (chilled = 1730 +/- 316 mL and 21 +/- 5 mL/kg; ambient [all five beverages combined] = 1510 +/- 219 mL and 19 +/- 4 mL/kg). There was no difference in the rate of fluid consumption between the two trials (608 +/- 88 mL/30 min and 674 +/- 82 mL/30 min, p > 0.05). Additionally, when combining all ambient-temperature, flavored beverages, consumption was significantly greater than that of ambient temperature water (1245 +/- 206 vs. 255 +/- 86 mL, p < 0.05). These findings demonstrate that providing ambient temperature beverages in a hot condition results in fluid consumption values similar to chilled water. These findings are relevant to industry in that there may be times when workers are at risk for heat-related illness due to dehydration and chilled beverages are not available. By providing flavored beverages, fluid consumption may be maintained and degree of heat-illness may be lessened.

Adult↗
PubMed2006

Effects of energy-content labels and motivational posters on sales of sugar-sweetened beverages: stimulating sales of diet drinks among adults study.

This study examined the effects of an environmental intervention promoting more non-energy-containing beverage consumption compared to sugar-sweetened soft drink consumption through vending machines in an urban college setting. Eight soft drink vending machines were randomly selected and assigned to one of three conditions over a 9-week period: energy-content labels on non-energy-containing beverage selection panels (intervention I), labels plus motivational posters (intervention II), or control. The totals of all beverages sold and machine revenue were recorded at baseline (2 weeks), intervention (5 weeks), and postintervention (2 weeks) periods. Use of energy-content labels and motivational posters, compared with control group, resulted in a significantly lower growth rate of sugar-sweetened beverage sales (P<0.05). Total revenue for all beverages increased during the intervention period. It is estimated that the non-energy-containing beverages combined accounted for 70.52% of the increased revenue. Results of this study suggest that energy-content labels and motivational posters on beverage vending machines may be an effective way to influence beverage sales.

Beverages↗
PubMed2003

Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet.

OBJECTIVE: To investigate the contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet. DESIGN: This includes the following (i) estimation of the daily intakes of beverages in Spain, from national food consumption data obtained from annual surveys of 5400 households, 700 hotels and restaurants and 200 institutions; (ii) determination of total antioxidant capacity in the selected beverages using two complementary procedures: ferric reducing ability of plasma (FRAP), which measures the ferric reduction capacity, and ABTS, which measures the radical scavenging capacity; (iii) determination of the antioxidant capacity in both lipophilic and hydrophilic extracts of the beverages; (iv) determination of the antioxidant efficiency of the lipophilic and hydrophilic phase of the beverages; and (v) estimation of the intake of dietary antioxidants from beverages in comparison with the daily requirements of antioxidant vitamins C and E. RESULTS: The contribution of beverages to the antioxidant intake in the Spanish diet is estimated at 1623 mg of vitamin E and 598 mg of vitamin C by FRAP, and 1521 mg of vitamin E and 556 mg of vitamin C by ABTS. Coffee is the main contributor (66 and 61% by FRAP and ABTS, respectively), followed by red wine (16 and 22%), fruit juices (6 and 5%), beer (4 and 5%), tea (3 and 5%) and milk (4 and 1%). CONCLUSIONS: Beverages account for a very high proportion of dietary antioxidant intake as compared to intake of antioxidant vitamins C and E. Although their metabolic effect must be affected by the bioavailability of the antioxidants, the significance of this intake for antioxidant status and health should be considered.

Alcoholic Beverages↗
PubMed2005

Diet quality in young children is influenced by beverage consumption.

BACKGROUND: Replacement of milk with sugar-containing beverages could affect calcium intake and overall diet quality. OBJECTIVE: To describe dairy food, 100% juice and added sugar beverage intakes, contributions of dairy foods to diet quality, and effects of beverages on diet quality in young children. METHODS: We surveyed participants in the Iowa Fluoride Study (n = 645) at ages 1, 2, 3, 4 and 5 years and calculated intakes for 1-5 years (i.e. weighted averages). Nutrient, dairy food and beverage intakes were obtained from 3-day diaries; nutrient adequacy ratios were calculated as the nutrient intake to Recommended Dietary Allowance/Adequate Intake ratio; and dairy-dependent percentages were calculated as fractions of total diet nutrient adequacy ratios (truncated at 1) not met by non-dairy foods. RESULTS: Milk intakes were inversely associated with intakes of juice drinks (2, 4, 5 and 1-5 years), soda pop (2, 3, 4, 5 and 1-5 years) and added sugar beverages (2, 3, 4, 5 and 1-5 years). Dairy dependent fractions of 1-5 year nutrient adequacy ratios were 68% for calcium and 61% for vitamin D. Higher 1-5 year calcium adequacy was predicted by higher energy, higher other dairy and lower added sugar beverage intakes while higher vitamin D adequacy was predicted by higher energy and higher other dairy intakes. Overall diet quality was predicted by higher energy, higher other dairy, lower 100% juice and lower added sugar beverage intakes. CONCLUSIONS: Dairy foods remain an important source of calcium and vitamin D, while added sugar beverages and, to a lesser extent, 100% juice decrease diet quality of young children.

Animals↗
PubMed1988

Fluoride intake from beverage consumption.

Previous studies have shown that fluoride is present in beverages prepared with fluoridated water. The purpose of this study was to determine the availability of fluoride from beverages consumed in adjacent fluoridated and non-fluoridated communities taking into account fluoride supplementation regimens. Children in grade six were invited to participate in recording of beverage intake in two cities in Alberta, Canada: Wetaskiwin, with water supplies fluoridated at 1.08 ppm F, and Camrose, non-fluoridated with water supplies at 0.23 ppm F. Three-day beverage intake records--"Drink Diaries"--were collected from 179 children in Wetaskiwin and 230 children in Camrose. Fluoride values, based on the analyses of Hargreaves, were assigned to the reported consumption of the children with the three highest and three lowest total beverage intakes in each community. A wide range of available fluoride was found. A substantial source of fluoride was shown to be available in the non-fluoridated community from beverages other than water, primarily from carbonated beverages commercially prepared with fluoridated water. Available beverages and actual consumption should be considered in the prescription of fluoride supplementation for children with minimal fluoride in their drinking water.

Alberta↗