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PubMed1995

Stability of ondansetron hydrochloride injection in various beverages.

The stability of ondansetron hydrochloride injection in beverages likely to be acceptable to patients was studied. Ondansetron hydrochloride injection (containing ondansetron 2 mg/mL) was added to apple juice, fruit punch, cherry-flavored drink, carbonated soft drinks, and hot tea to provide a nominal ondansetron concentration of 32.8, 64.5, or 95.2 micrograms/mL. Samples were stored at -3 to 28 degrees C (noncarbonated-beverage mixtures except tea), 2 to 28 degrees C (carbonated-beverage mixtures), and 25 degrees C (tea) and assayed for ondansetron concentration by high-performance liquid chromatography at 6, 24, 48, and 72 hours (noncarbonated-beverage mixtures except tea); 6, 24, and 48 hours (carbonated-beverage mixtures); and 1 hour (tea). More than 95% of the initial ondansetron concentration was retained in apple juice, fruit punch, cherry-flavored drink, Sprite, and Diet Coke throughout the periods studied. A precipitate formed immediately after ondansetron was added to hot tea, but the drug was chemically stable for at least one hour in this preparation. Ondansetron hydrochloride injection 32.7, 64.5, and 95.2 micrograms/mL (expressed as free base) was stable in various beverages when stored at -3 to 28 degrees C for up to 72 hours. Ondansetron at these same concentrations precipitated in hot tea preparations but was chemically stable for at least one hour.

Anti-Anxiety Agents↗
PubMed1992

Fluoride intake from beverage consumption in a sample of North Carolina children.

Since the 1940's, the prevalence of dental fluorosis has increased in the US, concomitant with a reduction in dental decay. These changes have been attributed in part to the widespread use of systemic and topical fluorides. Various sources of increased systemic fluoride exposure have been investigated. However, little is known regarding fluoride intake from beverages in a sample of children of ages susceptible to dental fluorosis. The purpose of this study was to estimate the amount of fluoride ingested from beverages by a sample of North Carolina (NC) children of ages 2-10 years. Data on beverage consumption were collected by means of a diary format. A questionnaire was included so that demographic information and self-assessment on the accuracy of the diaries could be obtained. Beverages reported in the diaries were purchased, and their fluoride content was assayed. Daily total fluid intake ranged from 970 to 1240 mL, and daily beverage consumption ranged from 585 to 756 mL. The estimated mean daily fluoride intakes from beverages for children 2-3, 4-6, and 7-10 years of age were 0.36, 0.54, and 0.60 mg, respectively.

Age Factors↗
PubMed1997

The role of dairy products and non alcoholic beverages in bone fractures among schoolage children.

In order to assess consumption of the calcium rich dairy products, intake of non alcoholic beverages and physical activity as risk factors for bone fractures among schoolage children, a case control study was undertaken in Athens, Greece. During 1995 one hundred children 7 to 14 years old (74 boys and 26 girls) with single uncomplicated fractures of the upper and lower extremities and no evidence of coexisting metabolic condition affecting bone fragility were compared with 100 age- and gender-matched controls. The analysis was undertaken by modeling the data through conditional logistic regression. Several indicators point to an increased risk of fractures among physically active children, although none of the individual variables was statistically significant. Somatometric factors were not related to fractures, although children with more advanced stage of development at Tanner's scale were apparently at increased risk. Intake of dairy products and of carbonated non cola beverages was not related to the occurrence of fractures. By contrast, intake of non carbonated beverages, mainly fruit juices, and of cola beverages were significantly associated with elevated risks of fractures [for an increase of one-half can per day, the odds ratios and associated 95% confidence intervals were 1.6 (1.2 to 2.3) and 1.7 (1.2 to 2.6) respectively]. In the absence of other common elements between cola and non carbonated beverages the positive associations of these beverages, with bone fractures probably reflect the increased rehydration needs of active children who are also at high risk for injuries.

Adolescent↗
PubMed2000

Teenaged girls, carbonated beverage consumption, and bone fractures.

OBJECTIVE: To determine the possible association between carbonated beverage consumption and bone fractures among teenaged girls given the awareness of the concern about the impact of carbonated beverage consumption on children's health. SETTING: An urban high school. METHODS: A cross-sectional (retrospective) study. Four hundred sixty 9th- and 10th-grade girls attending the high school participated in this study by completing a self-administered questionnaire relating to their physical activities and personal and behavioral practices. The school system and the Harvard School of Public Health Institutional Review Boards approved the study. The girls' self-reports on physical activity, carbonated beverage consumption, and bone fractures are analyzed. RESULTS: In the total sample, carbonated beverage consumption and bone fractures are associated: odds ratio = 3.14 (95% confidence limit, 1.45, 6.78), P = .004. Among physically active girls, the cola beverages, in particular, are highly associated with bone fractures: odds ratio = 4.94 (95% confidence limit, 1.79, 13.62), P = .002. CONCLUSIONS: The results reported confirm previous findings, but the mechanism by which cola drinks are associated with bone fractures in physically active girls has neither been fully explored nor determined. Nevertheless, national concern and alarm about the health impact of carbonated beverage consumption on teenaged girls is supported by the findings of this study. The results have policy implications for improving the dietary practices and health of children.

Adolescent↗
PubMedDate not supplied

Ingredients and contaminants of traditional alcoholic beverages in Tanzania.

Home-made but commercially available alcoholic beverages were collected in Dar es Salaam, Tanzania and analysed for their congener alcohol, additive, aflatoxin and heavy metal contents. Ethanol concentrations of the 15 brewed samples ranged from 2.2 to 8.5% w/v whilst the 2 distilled samples contained ethanol 24.2 and 29.3% w/v. Aflatoxin B1 was found in 9 brewed beverages, suggesting the use of contaminated grain or fruit for their production. The amount of zinc in 4 samples was double the World Health Organization recommended maximum for drinking water (5 mg/litre). One brewed beverage contained toxic amount of manganese (12.8 mg/litre). Both distilled spirits were rich in fusel alcohols and one was fortified by caffeine. The results suggested that impurities and contaminants possibly associated with severe health risks, including carcinogens, are often found in traditional alcoholic beverages. Continuous daily drinking of these beverages is certain to increase health risks. Contaminated grain or fruit rejected from foodstuff production should not be used for the production of alcoholic beverages.

Aflatoxins↗
PubMed1992

Reactivity to alcohol-relevant beverage and imaginal cues in alcoholics.

This study was designed to explore three primary facets of reactivity to alcohol-relevant stimuli among alcoholics: (a) comparison of exposure to an alcohol-containing beverage vs. an appropriate, standardized control beverage; (b) efficacy of imaginally presented cues to elicit reactivity, alone and in combination with beverage cues; and (c) examination of the recovery process. Forty-eight male veterans attending an inpatient alcohol treatment program served as participants and were randomly assigned to one of four groups in a 2 (Alcohol vs. Lemonade Beverage) X 2 (High-Risk vs. Low-Risk Imagery) design. Heart rate reactivity to Beverage cues was consistent with previous research. An interaction of Beverage and Imagery manipulations during recovery revealed both experimental manipulations influenced heart rate, although the Alcohol/High-Risk Imagery exposure group did not demonstrate enhanced effects. Both manipulations also had an impact on ratings of desire to consume alcohol. These findings provide further support for the reliability of cue reactivity effects, and suggest the utility of imaginal exposure procedures as a component of a comprehensive cue reactivity assessment.

Adult↗
PubMed2005

The presence of gamma-hydroxybutyric acid (GHB) and gamma-butyrolactone (GBL) in alcoholic and non-alcoholic beverages.

Gamma-hydroxybutyric acid (GHB) and its precursor gamma-butyrolactone (GBL) are regularly implicated in instances of surreptitious drug administration, particularly in beverages (so-called "spiked drinks"). In order to assist in the interpretation of cases where analysis of the actual beverage is required, over 50 beverages purchased in the UK were analysed for the presence of GHB and GBL. It was found that naturally occurring GHB and GBL were detected in those beverages involving the fermentation of white and particularly red grapes. No GHB or GBL was detected in other drinks such as beer, juice, spirits or liqueurs. GHB/GBL was detected in red wine vermouth (8.2 mg/L), sherry (9.7 mg/L), port (GBL), red wine (4.1-21.4 mg/L) and white wine (<3-9.6 mg/L). The presence of GHB/GBL did not appear to be influenced by the alcohol content or the pH of the beverage. In addition, the concentration in wines did not appear to be related to the geographical origin of the grape type. This is believed to be the first published data concerning the endogenous presence of GHB and GBL in the beverages described.

4-Butyrolactone↗
PubMed1997

Munkoyo beverage, a traditional Zambian fermented maize gruel using Rhynchosia root as amylase source.

A typical munkoyo beverage was made by fermenting Rhynchosia heterophylla root extract-cooked maize meal mixture with Lactobacillus confusus LZI and Saccharomyces cerevisiae YZ20. The fermented munkoyo beverage had a pH of 3.3, lactic acid content of 60 mmol/l, ethanol 320-410 mmol/l and a characteristic 'munkoyo' aroma. L. confusus, used alone, produced a beverage with a faint munkoyo flavour note whilst beverage produced with S. cerevisiae alone seemed not to have a typical munkoyo note. R. heterophylla root extract converted 75% of the starch in sterile cooked maize meat to maltose (80% of total sugars), maltotriose (17%) and glucose (3%) in I h at 45 degrees C. During fermentation by the mixed culture or the yeast alone most of the maltose was utilised but little or none of the maltotriose. The ratio of yeast to lactic acid bacteria in the starter culture affected the rate of production of ethanol but had no effect on the growth or acid production by the bacterium. To obtain a munkoyo beverage with the desired low alcohol concentration (< 100 mmol/l), the ratio of yeast concentration (cfu/ml) to Lactobacillus concentration in the starter culture should be 1:1000 or less and the beverage should be fermented for 24 h only.

Amylases↗
PubMed2001

Significance of fortified beverages in the long-term diet of German children and adolescents: 15-year results of the DONALD Study.

Fortified beverages and instant drinks are the most frequently consumed fortified products in children and adolescents in Germany. However, little is known about the contribution of these products to micronutrient intake. Between 1986 and 2000, consumption of fortified food (total and the subgroup of fortified beverages) and time trends in energy and micronutrient intake were assessed on the basis of 3 day-weighed dietary records (n = 4358) of males and females between the ages of 2 and 14 years (n = 398/408) enrolled in the DONALD Study (Dortmund Nutritional and Anthropometric Longitudinally Designed Study). As percentage of recent references for micronutrient intake, a significant increase in intake from fortified beverages was observed for calcium (from 1 to 3%), iron (3 to 4%), vitamin A (5 to 15%), and vitamin C (5 to 60%). Significant increases in intakes were only observed from 1995-1997 for vitamin E, folate, and niacin (all 5 to 15-25%), vitamin B1 and B2 (both 10-15 to 25-30%) and vitamin B6 (20 to 55%). Thereafter significant decreases were found. Among the fortified beverages, juice was the most important for micronutrient intake, followed by soft drinks (calcium, vitamin A, E, C, folate, niacin) or by instant beverages (energy, iron, vitamin B1, B2, B6). Significant linear and nonlinear time trends in micronutrient intakes from fortified food and fortified beverages were observed in German children and adolescents.

Adolescent↗
PubMed2003

Fluoride intake in children living in a high-fluoride area in Ethiopia - intake through beverages.

INTRODUCTION: The present study was conducted in Wonji Shoa, a sugar estate in the Ethiopian Rift Valley. Drinking water in the area is provided either by the Awash River or by high-fluoride ground water wells. Defluoridation plants have been installed, but are not in regular use, and fluorosis, dental as well as skeletal, is endemic. The aim of this study was to assess daily fluoride intake from drinking water and beverages in children from neighbouring villages with varying fluoride concentration in the drinking water. SUBJECTS AND METHODS: Thirty families were selected from two of the plantation villages (A and K). The criterion for being included in the project was the presence in the household of at least one child, fully weaned and below the age of 5 years. For sampling of beverages, the duplicate portion technique was used. The fluoride concentration in the beverage samples was determined using standard methods, using a fluoride ion-selective electrode. RESULTS: Ten of the selected households in Village A fetched water from the Awash River (1.8 mg F-/L) while five relied upon water from a local well (2.1 mg F-/L). All 15 households in Village K used water from a local well with fluoride concentration of 14.4 mg/L. The mean daily fluoride intake from drinking water and beverages during the four days, varied from 1.2 to 1.5 mg and 5.9 to 8.8 mg in Village A and K, respectively. Low variety in types of beverages consumed was reported both during the study period and through the questionnaire. Only local water was used for beverage preparation. Children who consumed milk had a reduced fluoride intake. Tea, which was part of the children's diet, was not found to be a main source of fluoride. CONCLUSION: A2n effective defluoridation of the drinking water or a change of water source would seem to be the only options for avoidance of dental and possibly skeletal fluorosis.

Beverages↗
PubMed2006

'I drink spirits to get drunk and block out my problems...' beverage preference, drinking motives and alcohol use in adolescence.

AIMS: To investigate among adolescents whether (i) drinking motives are related to beverage preference; (ii) beverage preference is related to alcohol use (drinking levels and risky drinking occasions); (iii) the association between beverage preference and alcohol use is moderated or mediated by drinking motives. METHOD: Data from a national representative sample of 5379 8th-10th graders in Switzerland (mean age 15.1, SD = 0.95) were analysed using multiple regression analyses. Beverage preference was based on the proportion of a specific beverage in the total amount of drinks consumed at the last drinking occasion. Drinking motives were assessed by the drinking motive questionnaire revised (DMQ-R). RESULTS: A significant positive association was found between enhancement motives and a preference for beer and spirits; the association was negative with regard to a preference for wine and alcopops. Conformity motives were positively related to a wine preference but negatively to a beer preference. Only a preference for beer and spirits was significantly associated with alcohol use in models that exclude motives. However, the association between beer preference and adolescent alcohol use was mediated by drinking motives. A preference for alcopops and spirits was moderated by motives: social drinkers who preferred alcopops drank less than those who did not prefer alcopops. Coping drinkers who preferred spirits drank more than those who preferred other alcoholic drinks. CONCLUSIONS: Drinking motives are potential explanatory factors for the association between beverage preference and alcohol use. Prevention approaches should target coping motives, particularly for adolescents who show a preference for spirits.

Adolescent↗
PubMed1996

Prospective study of beverage use and the risk of kidney stones.

Patients with kidney stones are routinely advised to increase their fluid intake to decrease the risk of stone recurrence. However, there has been no detailed examination to determine whether the effect on recurrence varies by the type of beverage consumed. The authors conducted a prospective study of the relation between the intake of 21 different beverages and the risk of symptomatic kidney stones in a cohort of 45,289 men, 40-75 years of age, who had no history of kidney stones. Beverage use and other dietary information was measured by means of a semiquantitative food frequency questionnaire in 1986. During 6 years of follow-up (242,100 person-years), 753 incident cases of kidney stones were documented. After adjusting simultaneously for age, dietary intake of calcium, animal protein and potassium, thiazide use, geographic region, profession, and total fluid intake, consumption of specific beverages significantly added to the prediction of kidney stone risk (p < 0.001). After mutually adjusting for the intake of other beverages, the risk of stone formation decreased by the following amount for each 240-ml (8-oz) serving consumed daily: caffeinated coffee, 10% (95% confidence interval 4-15%); decaffeinated coffee, 10% (3-16%); tea, 14% (5-22%); beer, 21% (12-30%); and wine, 39% (10-58%). For each 240-ml serving consumed daily, the risk of stone formation increased by 35% (4-75%) for apple juice and 37% (1-85%) for grapefruit juice. The authors conclude that beverage type may have an effect on stone formation that involves more than additional fluid intake alone.

Adult↗
PubMedDate not supplied

Action of ethanol and some alcoholic beverages on gastric acid secretion in anaesthetized rats.

The action of intragastric ethanol in various concentrations equivalent to those found in alcoholic beverages (1.5-40 v/v), ethanol 96% (v/v) and of some commonly ingested alcoholic beverages produced by alcoholic fermentation (beer, wine, champagne, martini and sherry) or by fermentation plus distillation (e.g. whisky, cognac, calvados, armagnac and rum) on gastric acid output (GAO) was studied in anaesthetized Wistar rats. Ethanol concentrations of 1.5%, 4% and 10% v/v did not significantly alter basal GAO, whereas all higher concentrations of ethanol (20%, 40% and 96% v/v) significantly (P < 0.05) and dose-dependently decreased the GAO. All alcoholic beverages produced by fermentation significantly increased GAO by 30-35% of maximal acid output (MAO; 48 micrograms/kg pentagastrin intramuscularly), whereas alcoholic beverages produced by fermentation plus distillation significantly decreased GAO as compared to control (isotonic glucose and distilled water). Glucose solutions to which yeast was added, resulting in fermentation, were as potent stimuli of GAO as beer. Lyophilized fermented glucose at different concentrations (dilution of 1:20 to 1:1) dose-dependently stimulated GAO: the highest dilution (1:20) had no effect, the 1:5 dilution significantly increased gastric acid secretion similarly to that of beer and fermented glucose. The highest concentration of lyophilized fermented glucose (1:1) was as potent as the MAO after pentagastrin (90% of MAO). In conclusion, the present investigation shows for the first time that, in rats: (1) ethanol in a concentration > 10% v/v inhibits GAO; (2) lower ethanol concentrations (< 10% v/v) do not alter GAO; (3) alcoholic beverages produced by fermentation but not those produced by alcoholic fermentation plus distillation are powerful stimulants of GAO; (4) the stimulatory non-alcoholic ingredients of these alcoholic beverages are most likely produced during the process of fermentation of carbohydrates and removed during the following process of distillation.

Alcoholic Beverages↗
PubMed1991

Quantity-frequency measures of alcohol consumption: beverage-specific vs global questions.

Estimates of alcohol consumption (ounces of absolute alcohol per day, AA) based on beverage-specific and global quantity-frequency (QF) questions were compared in a survey representative of the adult drinking population in New York State. Beverage-specific AA estimates were higher than global (0.72, 95% confidence intervals = 0.68, 0.76) compared to 0.49 (95% confidence intervals = 0.47, 0.51), although estimates were highly correlated (r = 0.75). Discrepancies between beverage specific and global AA estimates increased as the number of beverages and the amount drunk increased. Sociodemographic characteristics were not significantly related to differences between beverage-specific and global AA estimates after adjusting for the amount drunk; however, drinking patterns did influence the differences. It was concluded that beverage-specific QF questions are probably more valid measures of alcohol consumption than global QF questions, but that the global questions provide useful information. Parallel analyses of variant global QF questions employed in the first US Health and Nutrition Examination Survey obtained similar results.

Alcohol Drinking↗
PubMed1998

The effect of a carbonated beverage on the wear of human enamel and dental ceramics.

PURPOSE: This study was performed to investigate the effect of a carbonated beverage on the wear of human enamel and three dental ceramics: a conventional porcelain (Vitadur Alpha), a hydrothermal low-fusing ceramic (Duceram-LFC), and a machinable ceramic (Vita Mark II). MATERIALS AND METHODS: Tooth-against-ceramic specimens (10 per group) were tested in a wear machine under a load of 40 N, at a rate of 80 cycles per minute, and for a total of 25,000 cycles. The test was performed in distilled water or with intermittent exposure to a carbonated beverage (Coca-Cola). Wear was determined by measuring the height reduction of the tooth specimens and the depth of wear track in the ceramic specimens. RESULTS: ANOVA revealed a significant difference among the groups for both enamel and ceramic wear (p < .001). When tested in water, Alpha porcelain caused significantly more enamel wear and also exhibited greater wear than Duceram-LFC and Vita Mark II. However, with exposure to the carbonated beverage, the enamel wear produced by Duceram-LFC did not differ significantly from that produced by Alpha porcelain, and Vita Mark II produced the least amount of enamel wear. Overall, exposure to the carbonated beverage significantly increased the enamel wear. The wear of Duceram-LFC and Vita Mark II increased with exposure to the carbonated beverage. CONCLUSIONS: It was concluded that exposure to the carbonated beverage accelerated the enamel wear and decreased the wear resistance of Duceram-LFC and Vita Mark II ceramics. Overall, Vita Mark II was shown to be the most resistant to wear and also significantly less abrasive than conventional Alpha porcelain.

Analysis of Variance↗
PubMed2005

Erosive effects of common beverages on extracted premolar teeth.

BACKGROUND: Dental erosion is highly prevalent today, and acidic drinks are thought to be an important cause. The aim of the present investigation was to determine the erosive potential of a range of common beverages on extracted human teeth. METHODS: The beverages were tested for their individual pHs using a pH meter. The clinical effects of the most erosive beverages were determined by the degree of etching and Vickers microhardness of enamel. RESULTS: The results showed that many common beverages have pHs sufficiently low to cause enamel erosion. Lime juice concentrate (pH 2.1) had the lowest pH, followed by Coca-cola and Pepsi (both with pH 2.3) and Lucozade (pH 2.5). The erosive potential of these beverages was demonstrated by the deep etching of the enamel after five minutes. The Vickers Hardness of enamel was reduced by about 50 per cent in the case of lime juice (p < 0.001) and 24 per cent in the case of Coca-cola (p < 0.004). Addition of saliva to 50 per cent (v/v) of Coca-cola completely reversed the erosive effects on the enamel. CONCLUSIONS: Although only a few of the beverages with the lowest pHs were tested, the present study showed that the most acidic drinks had the greatest erosive effects on enamel. While saliva was protective against erosion, relatively large volumes were required to neutralize the acidity.

Acids↗
PubMed2004

Palatability and voluntary intake of sports beverages, diluted orange juice, and water during exercise.

Palatability and voluntary intake of 4 beverages commonly available to athletes were compared in a laboratory exercise protocol designed to mimic aerobic training or competitive conditions in which limited time is available for drinking. Diluted orange juice (DOJ), homemade 6% carbohydrate-electrolyte sports beverage (HCE), commercially available 6% carbohydrate-electrolyte sports beverage (CCE), and water (W) were tested. Fifty adult triathletes and runners (34 males, 16 females) exercised for 75 min at 80-85% of age-predicted heart rate, during which time they were given brief access (60 s) to one of the beverages after 30 min and 60 min of exercise. Results indicated that for overall palatability, CCE > W, HCE, DOJ; W > DOJ, and for amount of beverage consumed, CCE > W, HCE, DOJ; HCE > W, DOJ. The palatability of these beverages varied substantially, as did their voluntary intakes during exercise.

Adult↗
PubMed1997

Alcoholic beverages produced by alcoholic fermentation but not by distillation are powerful stimulants of gastric acid secretion in humans.

BACKGROUND: The effect of commonly ingested alcoholic beverages on gastric acid output and release of gastrin in humans is unknown. AIM AND METHODS: In 16 healthy humans the effect of some commonly ingested alcoholic beverages produced by fermentation plus distillation (for example, whisky, cognac, calvados, armagnac, and rum) or by alcoholic fermentation (beer, wine, champagne, martini, and sherry) on gastric acid output and release of gastrin was studied. Gastric acid output was determined by the method of intragastric titration. Plasma gastrin was measured using a specific radioimmunoassay. RESULTS: None of the alcoholic beverages produced by fermentation plus distillation had any significant effect on gastric acid output and release of gastrin compared with control (isotonic glucose and distilled water). Alcoholic beverages produced only by fermentation significantly (p < 0.05) increased the gastric acid output by 57% to 95% of maximal acid output (MAO) and release of gastrin up to 5.1-fold compared with control. If beer, wine, and sherry were distilled, only their remaining parts increased gastric acid output by 53% to 76% of MAO and increased release of gastrin up to 4.3-fold compared with control. CONCLUSIONS: (1) Alcoholic beverages produced by fermentation but not by distillation are powerful stimulants of gastric acid output and release of gastrin; (2) the alcoholic beverage constituents that stimulate gastric acid output and release of gastrin are most probably produced during the process of fermentation and removed during the following process of distillation.

Adult↗