[Carbonated beverages-harmful or useful? Increasing consumption of beverages containing carbonic acid].
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Animals↗
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Production, consumption and recent changes of consumption of alcoholic beverages. Part I. The production and consumption of alcoholic beverages.
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Alcohol Drinking↗
Production, consumption and recent changes of consumption of alcoholic beverages. Part II. Changes in the consumption of alcoholic beverages in the 1960s.
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Alcohol Drinking↗
Some effects of sugar-flavored acid beverages on the biochemistry of human whole saliva and dental plaque.
An investigation was made of the effects on some biochemical characteristics of human whole saliva and dental plaque resulting from the daily consumption of three commercial, acid-containing beverages. The beverages tested were a cola beverage ("Coca-Cola"), a carbonated orange drink ("Jaffa") and single strength orange juice. Each of the three test beverages as well as non-fluoridated tap water as a control, were consumed during four two-week periods. The test group consisted of 39 dental students. The mean consumption frequency lay in the range from 5.3 to 5.7 times per day. Orange juice was found to stimulate the salivary secretion rate most. All test drinks decreased the salivary pH immediately after consumption, but the pH did not generally drotase-like activity in oral fluid. Changes were observed in calcium, phosphate and fluoride concentrations in oral fluid samples, but these were due to variations in salivary secretion rate. A significant decrease in redox potentials of whole saliva was, however, observed after consumption of the drinks. The present results indicate that in healthy persons with normal saliva flow rate and buffer capacity the moderate consumption of acidic beverages failed to induce any remarkable caries-promoting changes in oral cavity. However, in persons with low salivary flow rate erosion may be a consequence of regular consumption.
Adolescent↗
Oesophageal cancer and alcohol consumption; importance of type of beverage.
The role of alcohol consumption in oesophageal cancer in Normandy has been studied by a retrospective study of 312 male cases and 869 controls. The linear relationship between the logarithm of risk and overall daily alcohol consumption was confirmed after adjustment for tobacco. The role of each specific alcoholic beverage was further investigated by computing relative risks for individuals consuming a given beverage and for those drinking other beverages only, within each overall alcohol consumption category. It is concluded: (1) that there is a linear relationship between the logarithm of risk of oesophageal cancer and overall daily ethanol consumption, whatever the beverage; (2) that the effect is more marked for strong beverages; (3) that there is an additional risk related to apple brandy and cider.
Adult↗
Sensorimotor and physiological effects of various alcoholic beverages.
Effects of a standard dose of alcohol (1.3 g/kg) in the form of Canadian rye whisky, Canadian beer and a sparkling table wine were compared with those of a nonalcoholic carbonated control beverage. Sixteen young male and eight female subjects, all moderate drinkers, were tested in a Latin square design. Measurements were made on the pursuit rotor and quantitative Romberg tests, and of skin temperature, heart rate, malar flush and blood alcohol concentration during the prealcohol baseline period and at regular intervals over the 4-hour drinking period. The three alcoholic beverages produced blood alcohol curves that did not differ significantly. All three alcoholic beverages produced increasing sensorimotor impairment over time, which corresponded in degree to the increasing blood alcohol concentration. There were no significant differences between the three beverages on either the sensorimotor or physiological measures at any blood alcohol value. The results of this study indicate that the degree of impairment after alcohol ingestion in a socially relevant manner is not dependent on the type of beverage consumed, but only on the resulting blood alcohol concentration.
Adult↗
Ocular injuries from exploding beverage bottles.
Exploding glass bottles filled with carbonated beverages cause serious ocular injuries that have not received adequate attention in ophthalmic publications. All three patients described in this article had corneal lacerations and traumatic cataracts developed. One patient was left with an inoperable retinal detachment. Beverage bottles may explode with normal handling and without provocation. Manufacturing standards have just taken effect that may help to eliminate defective bottles. The addition of plastic sleeves to beverage bottles and the use of plastic shatterproof bottles also reduce the hazard of explosions and high velocity fragments. It is advisable to avoid subjecting beverage bottles to undue heat and agitation and to direct the cap away from the face when opening the bottle.
Adult↗
Effects of phosphates in acid-containing beverages on tooth erosion.
Rat studies demonstrated that low-pH powdered beverage mixes containing monocalcium phosphate caused less molar erosion than reconstituted frozen orange juice and grape juice when these beverages were consumed at excessive levels. A number of sodium phosphate supplements in low-pH beverages were not as effective as monocalcium phosphate in preventing molar erosion. Total acidity or pH values of the beverages could not be used with reliability to predict their potential to cause molar erosion.
Acids↗
Caffeine content of common beverages.
Tea, coffee, carbonated and chocolate beverages were analyzed for caffeine, and results compared in terms of usual serving sizes. Significant differences in caffeine levels were found to result from the preparation method of coffee or brewing time of tea. It is possible for a cup of tea, instant coffee, or can of cola beverage to have similar caffeine content (55 to 65 mg.); however, the mean values per cup of black tea (28 to 46 mg.) are considerably lower than for brewed coffee (107 to 151 mg.). Caffeine is readily absorbed and can have pharmacologic effects on adults or on children who consume quantities of cola beverages or chocolate. Both preparation method and quantity of beverage consumed should be considered in taking dietary histories or estimating caffeine intake.
Beverages↗
Beverage consumption patterns in New York State.
Beverage consumption rates for consumers between twelve and sixty-five years of age in three New York cities were estimated, using a 24 hr. recall procedure with each of the 8,492 respondents. Individual consumers were interviewed to collect detailed data on the type and quantity of beverage, time of day, and place of consumption (home or away from home). Data on mean per capital consumption and market penetration were computed for seven beverage categories and are summarized according to age, sex, race, and market classifications. Data are also presented concerning consumption at home and away from home, during both meal and non-meal periods. Differences appeared in comparisons of adults vs. teenagers, males vs. females, and Upstate vs. New York City respondent.
Adolescent↗
Effect of carbonated beverages and of an antiemetic containing carbohydrate and phosphoric acid on riboflavin bioavailability and salicylamide biotransformation in humans.
Two carbohydrate-phosphoric acid solutions, one a widely used beverage (Solution C) and the other a pharmaceutical product used as an antiemetic (Solution E), administered together with riboflavin-5'-phosphate or salicylamide to healthy human adults, significantly increased the bioavailability of riboflavin and appreciably altered the metabolic fate of salicylamide (increased conversion to the sulfate and decreased formation of the glucuronide). A beverage containing phosphoric acid but no carbohydrates (Solution T) also increased the bioavailability of riboflavin but not as much as Solution C. These effects are attributed to a decrease of the gastric emptying rate caused by carbohydrates and phosphoric acid, consistent with the empirical use of Solution C syrup and Solution E as antinauseants and antiemetics. The results demonstrate also that the choice of beverage to be taken with medication can affect the bioavailability and/or metabolic fate of medicinals with saturable absorption and/or biotransformation characteristics.
Adult↗
Solventless determination of caffeine in beverages using solid-phase microextraction with fused-silica fibers.
Caffeine concentrations in beverages were determined using a simple and rapid method based on microextraction of caffeine onto the surface of a fused-silica fiber. The uncoated fiber was dipped into the beverage sample for 5 min after the addition of isotopically labeled (trimethyl 13C)caffeine. The adsorbed caffeine was then thermally desorbed in a conventional split/splitless injection port, and the concentration of caffeine was determined using gas chromatography with mass spectrometric detection. Quantitative reproducibilities were ca. 5% (relative standard deviation) and the entire scheme including sample preparation and gas chromatographic analysis was completed in ca. 15 min per sample. The potential of the microextraction technique for the analysis of flavor and fragrance compounds in non-caffeinated beverages is also demonstrated. Since no solvents or class-fractionation steps are required, the method has good potential for automation.
Beverages↗
Correlation between cancer mortality and alcoholic beverage in Japan.
Geographical correlations between standardized, mortality ratios (SMRs) of cancers and consumption of different types of alcoholic beverages (saké synthetic saké, shochu, beer, wine, and whisky), of cigarettes, and urbanization were examined for all 46 prefectures in Japan. Suggestive correlations were observed between cancer of the oesophagus in males and both shochu and whisky (r = 0.27 and 0.22 respectively), between cancer of the rectum in males and wine (r = 0.45), and between cancer of the prostate and shochu (r = 0.50). These correlations were also confirmed in the partial correlations between SMRs of cancers and consumption of alcoholic beverages, controlling for the two variables urbanization and consumption of cigarettes. Alhtough cancers of other sites were also correlated with certain types of alcoholic beverages, their associations seemed to be secondary to other factors. The validity of higher-order partial correlations and the problems of correlation study are also referred to.
Alcohol Drinking↗
Selected beverage consumption patterns among Mormon and non-Mormon populations from the same geographic location.
This study presents data from a mail questionnaire survey designed to determine the daily beverage consumption patterns of Mormon and non-Mormon households in Utah and southern Idaho. Mormons differed significantly from their non-Mormon counterparts in both their low intake of coffee, tea, and beer, and increased daily consumption of milk and water. A high percentage of Mormons adhere to Church doctrin in their beverage intake habits and the results would appear to substantiate previous preliminary studies of the dietary habits in this religious group.
Adult↗
Breeding of yeast strains with intracellular amino acid accumulation for value-added alcoholic beverages.
The yeast Saccharomyces cerevisiae converts amino acids into volatile compounds with fruity and floral aromas during fermentation. These amino acid-derived aroma compounds play a critical role in defining the taste and flavor of alcoholic beverages such as sake, beer, and wine. The productivity of amino acid-derived aroma compounds depends on the intracellular availability of their precursor amino acids. Therefore, breeding yeast strains that accumulate amino acids provides a practical approach to developing alcoholic beverages with more unique and attractive sensory characteristics. In this minireview, we describe the isolation of yeast strains that overproduce branched-chain amino acids and phenylalanine, obtained through conventional mutagenesis of industrial brewing yeasts. We also discuss the mechanisms responsible for the increased production of these amino acids in the mutant strains, including altered feedback regulation and transcriptional control of key enzymes involved in their biosynthesis. In addition, we briefly introduce a plasmid-free genome editing system that enables precise modification of metabolic pathways without the integration of foreign DNA, allowing the construction of strains that are not classified as genetically modified organisms. This method represents a promising tool that allows flexible and fine-tuned engineering of yeast metabolic pathways, including the development of strains with tailored aroma profiles.
Saccharomyces cerevisiae↗
Caffeine content of beverages as consumed.
Quantitative analysis of beverages prepared at home by staff of the Addiction Research Foundation revealed a lower and much more variable caffeine content of both tea and coffee than had been reported in earlier studies, most of which were based on analysis of laboratory-prepared beverages. Median caffeine concentration of 37 home-prepared samples of tea was 27 mg per cup (range, 8 to 91 mg); for 46 coffee samples the median concentration was 74 mg per cup (range, 29 to 176 mg). If tea and coffee as drunk contain less caffeine than generally supposed, the potency of caffeine may be greater than commonly realized, as may the relative caffeine content of certain commercial preparations, including chocolate and colas. The substantial variation in caffeine content emphasizes the need to establish actual caffeine intake in clinical, epidemiologic and experimental investigations of caffeine effects.
Beverages↗
Manipulations of the renin-angiotensin system and intake of a sweetened alcoholic beverage among rats.
Standard laboratory rats were maintained on a daily regimen involving deprivation of fluids for 22 h followed by a 2-h opportunity to drink water and a sweetened alcoholic beverage. Angiotensin II, in doses ranging from 0.1 to 1.25 mg/kg, dose relatedly decreased rats' mean intake of ethanol. All doses increased rats' mean intake of water. Angiotensin II, 0.25 mg/kg, reliably reduced intake of ethanol when it was presented alone during the 1st h of the daily 2-h drinking session, and reliably increased intake of water when it was subsequently presented alone during the 2nd h. Thus the reduction in intake of ethanol seen when the alcoholic beverage is presented concurrently with water is probably not merely due to the increase in intake of water. Lisinopril, an angiotensin converting enzyme inhibitor, in doses of 0.3, 1.0, and 3.0 mg/kg, dose relatedly decreased intake of ethanol, but only after several days of injections. Concurrent intake of water was increased dose relatedly. When injections of lisinopril ceased, intakes of both ethanol and water took several days to return to control levels. Pretreatment with lisinopril, 3.0 mg/kg, for 8 days, had no effect on subsequent intakes of either water or ethanol. Lisinopril, 3.0 mg/kg, had no effect on rats' intake of a sweet solution without ethanol. These results confirm previous work and extend the data base supporting the idea that the renin-angiotensin system plays a role in modulating intake of ethanol.
Alcohol Drinking↗
Association of alcohol and different types of alcoholic beverages on the risk of buccal mucosa cancer in Indian men: a multicentre case-control study.
INTRODUCTION: While a large proportion of buccal mucosa cancer (BMC) is attributed to tobacco use, the contribution of alcohol is little-known. In India, alcohols include internationally-recognised (IRL) and locally-brewed liquor (LBL) types, which might contribute differently to the risk of BMC. We conducted an observational study to evaluate the association of local and foreign alcoholic beverage use on the risk of developing BMC. METHODS: Data from 1803 BMC cases and 1903 visitor controls from a multicentric case-control study was analysed for 11 IRLs and 30 LBLs. Healthy visitor controls were randomly sampled from the source population of the study centres which enrolled the cases. Quantitative data on the amount, the number of times consumed per day or week, and the lifetime duration of consumption for each of the alcoholic beverages were collected using an interviewer administered standardised questionnaire, which was then used to estimate the grams per day consumption of alcohol. Odds ratios (OR) and 95% CI were estimated after adjustment for potential confounders, including tobacco use. The joint effect of tobacco and alcohol on BMC risk, the attributable fraction (AF) of cases and state-wise population attributable fraction (PAF) were estimated. RESULTS: An increased risk of 1.68 (95% CI=1.44-1.97), 1.72 (95% CI=1.46-2.04), and 1.87 (95% CI=1.46-2.39) was observed for ever-users of any alcohol, IRLs and LBLs, respectively for BMC. The findings show 9 grams/day of alcohol increased the risk of BMC by approximately 50%, and 62% of cases could be attributed to alcohol drinking and chewing tobacco, with an overall PAF of 11.3% for India. CONCLUSION: This study shows that alcohol, even in low quantities, increases the risk for BMC. Prevention of consumption of tobacco and alcohol together could substantially reduce the incidence of BMC.
Humans↗