Journal articles on the topic 'Diet beverages'
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Kim, Hyeyoung, and Lisa A. House. "Linking Consumer Health Perceptions to Consumption of Nonalcoholic Beverages." Agricultural and Resource Economics Review 43, no. 1 (April 2014): 1–16. http://dx.doi.org/10.1017/s1068280500006870.
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This study explored factors influencing consumers' beverage consumption. Consumers drank greater shares of beverages perceived as healthy and, in most cases, drank smaller shares of a beverage when they perceived alternative beverages as more healthy. One exception was carbonated sugar-sweetened beverages; the share of their consumption increased as health perceptions of 100 percent juice increased and vice versa. Another important determinant of beverage consumption share was objective and subjective health knowledge. Beverage drinking habit, which was measured by whether a beverage was consumed daily or weekly, was the most significant factor in explaining a beverage's diet share.
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Odegaard, Andrew, David Jacobs, Lyn Steffen, Casey Rebholz, Katherine Tucker, Kenneth Mukamal, and Mark Pereira. "Diet Beverage Intake and Risk of Chronic Kidney Disease in People with Type 2 Diabetes: An Individual Level Meta-Analysis." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1467. http://dx.doi.org/10.1093/cdn/nzaa061_095.
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Abstract Objectives Diet beverages are calorie free beverages sweetened with non-nutritive sweeteners. People with diabetes are the highest per-capita consumers of diet beverages, tending to consume them as a replacement for sugar sweetened beverages. This behavior is endorsed by dietetic and scientific organizations and diet beverages are marketed synonymously with better health. The underlying concern is the lack of data to support or refute this concept. To begin addressing this gap we examined the association between diet beverage intake and incident chronic kidney disease (CKD) in a population at high risk for CKD. Methods We pooled data from the Atherosclerosis Risk in Communities study (years 1987–2014), Cardiovascular Health Study (1989–2014), Jackson Heart Study (2000–2012), and Multi-Ethnic Study of Atherosclerosis (2000–2013) to conduct a prospective study of the association of diet beverage intake with the incidence of CKD among participants with clinically ascertained type 2 diabetes (T2D) without prevalent CKD and with valid dietary data (n = 3250). CKD was defined using serum creatinine to define estimated glomerular filtration (eGFR) via the CKD-EPI creatinine equation. Incident CKD was defined as (eGFR <60 ml/min/1.73 m2). We carried out a 2-step meta-analysis using individual level, cohort-specific regression analyses with identical adjustment for demographic, lifestyle, overall diet quality (Alternative Healthy Eating Index), energy intake, and clinical risk factors (baseline eGFR, total cholesterol, blood pressure, fasting glucose) to generate effect estimates that were pooled together using fixed and random effects meta-analysis. Results 1018 participants developed CKD during follow-up. There was a positive association between diet beverage intake and risk of CKD. Compared to individuals reporting no intake of diet beverages, those consuming >0 and <1 diet beverage per day had a pooled relative risk and 95% confidence interval (RR, 95% CI) of 1.03 (0.87–1.22) and those consuming ≥1 beverage per day had a pooled RR (95% CI) of 1.20 (1.02–1.41). Conclusions Diet beverage intake was associated with an increased risk of CKD in a diverse population with T2D. These results suggest the need to further examine the role of diet beverages in this high risk population. Funding Sources AHA.
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Bazhenova, Irina, Elena Chernova, Tatiana Bazhenova, and Valeria Bychenkova. "National beverages in a healthy diet system." E3S Web of Conferences 296 (2021): 07004. http://dx.doi.org/10.1051/e3sconf/202129607004.
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Migration of people with different ethnic and cultural origins observed during past decade worldwide resulted in the introduction of national beverages into food markets. In this study, we have investigated and critically appraised properties and marketing potential of the Kyrgyz-Kazakh beverage Maksim. This national non-alcoholic beverage is produced by mixed fermentation of milk in the presence of fried cereal such as barley, proso millet, oats, and corn. Pure cultures of lactic acid bacteria are used as a leaven for fermentation. Maksim is used as a thirst-quenching and tonic beverage. It could be also considered as functional food. While being dense, it serves as an excellent source of nutrients, fiber, vitamins, microelements, and other biologically active ingredients that offer health benefits that extend beyond basic nutrition. However, this beverage is not recommended for those affected by gluten sensitivity disorders. Here, we reviewed a number of different national beverages, assess physico-chemical properties of Maksym, and evaluate marketing strategies for the introduction of this beverage to Russian food markets. Although being unfamiliar to most of Russian consumers, this beverage is of interest due to its nutritional and thirst-quenching properties, and that a better advertisement strategies are needed to advance this healthy drink to food market. These strategies could include tasting, explanation of production process, historical and cultural origins of this beverage to general public.
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Datta, Biplab K., and Muhammad Jami Husain. "Carbonating the household diet: a Pakistani tale." Public Health Nutrition 23, no. 9 (March 20, 2020): 1629–37. http://dx.doi.org/10.1017/s1368980019004348.
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AbstractObjective:Carbonated beverage consumption is associated with various adverse health conditions such as obesity, type 2 diabetes and CVD. Pakistan has a high burden of these health conditions. At the same time, the carbonated beverage industry is rapidly growing in Pakistan. In this context, we analyse the trends and socioeconomic factors associated with carbonated beverage consumption in Pakistan.Design:We use six waves of the cross-sectional household surveys from 2005–2006 to 2015–2016 to analyse carbonated beverage consumption. We examine the trends in carbonated beverage consumption-prevalence for different economic groups categorised by per capita household consumption quintiles. We estimate the expenditure elasticity of carbonated beverages for these groups using a two-stage budgeting system framework. We also construct concentration curves of carbonated beverage expenditure share to analyse the burden of expenditure across households of different economic status.Setting:Pakistan.Participants:Nationally representative sample of households in respective survey waves.Results:We find that the wealthier the household, the higher is the prevalence of carbonated beverage consumption, and the prevalence has increased for all household groups over time. From the expenditure elasticity analysis, we observe that carbonated beverages are becoming an essential part of food consumption particularly for wealthier households. And, lastly, poorer households are bearing a larger share of carbonated beverage expenditure in 2014–2016 than that in 2006–2008.Conclusion:Carbonated beverages are becoming an increasingly essential part of household food consumption in Pakistan. Concerns about added sugar intake can prompt consideration of public health approaches to reduce dietary causes of the disease burden in Pakistan.
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Veitch, Jenny, Amika Singh, Maartje M. van Stralen, Willem van Mechelen, Johannes Brug, and Mai JM ChinAPaw. "Reduction in sugar-sweetened beverages is not associated with more water or diet drinks." Public Health Nutrition 14, no. 8 (October 29, 2010): 1388–93. http://dx.doi.org/10.1017/s1368980010002727.
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AbstractObjectiveThe Dutch Obesity Intervention in Teenagers (DOiT) is a school-based randomised controlled trial that was effective in decreasing the consumption of sugar-sweetened beverages among adolescents. The present study examined, using mediation analysis, whether this decrease in consumption of sugar-sweetened beverages could be explained by an increase in the consumption of water or diet drinks.DesignParticipants completed a questionnaire about their beverage consumption at baseline and at 8 months (immediately post-intervention), 12- and 20-month follow-ups. A series of multi-level linear regression analyses were performed to examine water and diet drink consumption as potential mediators of the intervention effect on the consumption of sugar-sweetened beverages.SettingEighteen Dutch secondary schools.SubjectsA total of 747 adolescents (mean age: 12·7 years).ResultsIn addition to the DoiT intervention effect of a reduction in the consumption of sugar-sweetened beverages at 8 months (−284 ml/d; 95 % CI −420, −148) and 12 months (−260 ml/d; 95 % CI −360, −160), there was also a significant reduction in diet drinks at 8 months (−52 ml/d; 95 % CI −89, −16). There was no significant difference in water consumption at any follow-up. The decrease in sugar-sweetened beverage consumption could not be explained by an increase in water or diet drink consumption at any time point.ConclusionsInterventions aimed at reducing sugar-sweetened beverage consumption may be effective without changing consumption of other beverages. Reducing sugar-sweetened beverages was, however, a main message of the DOiT intervention. It is possible that a concomitant promotion of water may have resulted in a greater increase in water intake and replacement of sugar-sweetened beverages with water.
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Özen, Asli, Maria Bibiloni, Cristina Bouzas, Antoni Pons, and Josep Tur. "Beverage Consumption among Adults in the Balearic Islands: Association with Total Water and Energy Intake." Nutrients 10, no. 9 (August 23, 2018): 1149. http://dx.doi.org/10.3390/nu10091149.
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The paper seeks to describe beverage consumption and examine the association between beverage consumption and total water intake and total energy intake of the adult population in the Balearic Islands. Beverage consumption, total water intake, and total energy intake were obtained by using two 24-h diet recalls from a cross-sectional nutritional survey carried out in the Balearic Islands (n = 1386). The contribution of beverages to total water intake and total energy intake were also assessed. Beverages accounted for 65–71% of total water intake and 29–35% of it provided by drinking water. Food moisture contributed 31–37% of total water intake. The mean daily total water intake from all sources was around 2.2 L for men and 1.9 L for women and slightly lower than the proposed adequate intake (AI) recommendations of the European Food Safety Authority (EFSA). The mean total energy intake was 2222 kcal/day and beverages contributed 10.3% of total energy intake for men and 9.5% for women. Energy intake from beverages varied with age. In both sexes, milk was the main beverage contributed to total energy intake. The energy contribution of caloric soft drinks was 1.8% for men and 1.2% for women and energy intake from these beverages was significantly higher among younger adults. Water was the main beverage in the diet, followed by milk and hot beverages. Beverages were mainly consumed in the main meal times (breakfast, lunch, and dinner) in both sexes. The main findings of this study indicate that consumption of sugar-sweetened beverages (caloric soft drinks and commercial fruit juice) is higher among young adults, consumption of alcoholic beverages is higher among males aged 26 and older, and TWI (total water intake) is lower than the EFSA recommendations. These findings may be used to develop effective, healthy eating and drinking policies and campaigns.
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Pokharel, Krishna Prasad. "Demand Analysis for Non-Alcoholic Beverages Consumptin in the United States." International Journal of Social Sciences and Management 3, no. 1 (January 21, 2016): 38–46. http://dx.doi.org/10.3126/ijssm.v3i1.13813.
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This research analyzes the demand for non-alcoholic beverages (non-diet carbonated beverages, diet carbonated beverages, non-carbonated caloric beverages, water, and unsweetened coffee and tea) in the United States using the first difference version of the Almost Ideal Demand System model. Five expenditure shares and prices demand equations for the non-alcoholic beverages are estimated using the Iterated Seemingly Unrelated Regression (ITSUR) and Full Information Maximum Likelihood (FIML) techniques. These two estimation techniques give similar results. Most of the products exhibit the consistent sign for the own and cross price elasticities as predicted by economic theory. Based on the expenditure elasticity, non-diet beverage is a luxury good (1.632) and the remaining goods have expenditure elasticity less than, which indicates that these products are necessities. These products are not weakly separable based on the regular and adjusted Wald tests. Moreover, seasonality has a positive impact on caloric beverages and water and a negative impact on the remaining productsInt. J. Soc. Sci. Manage. Vol-3, issue-1: 38-46
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Ferruzzi, Mario G., Jirayu Tanprasertsuk, Penny Kris-Etherton, Connie M. Weaver, and Elizabeth J. Johnson. "Perspective: The Role of Beverages as a Source of Nutrients and Phytonutrients." Advances in Nutrition 11, no. 3 (November 22, 2019): 507–23. http://dx.doi.org/10.1093/advances/nmz115.
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ABSTRACT The Dietary Guidelines for Americans (DGA) provide nutrition advice for Americans >2 y of age. The 2020–2025 DGA proposes a life stage approach, focusing on birth through older adulthood. Limited recommendations for beverages exist except for milk, 100% fruit juice, and alcohol. The goal of this article is to provide a better understanding of the role of beverages in the diet using current scientific evidence. A Medline search of observational studies, randomized controlled trials, and meta-analyses was undertaken using key beverage words. We highlight the role beverages can play as a part of the DGA and considered beverages not traditionally included, such as those that are phytonutrient dense. Our primary consideration for beverage consumption targeted healthy Americans aged ≥2 y. However, with the proposed expansion to the life span for the 2020–2025 DGA, we also reviewed evidence for infants and toddlers from birth to 24 mo. Examples are provided on how minor changes in beverage choices aid in meeting recommended intakes of certain nutrients. Guidance on beverage consumption may aid in development of better consumer products to meet broader dietary advice. For example, beverage products that are nutrient/phytonutrient dense and lower in sugar could be developed as alternatives to 100% juice to help meet the fruit and vegetable guidelines. Although beverages are not meant to replace foods, e.g., it is difficult to meet the requirements for vitamin E, dietary fiber, or essential fatty acids through beverages alone, beverages are important sources of nutrients and phytonutrients, phenolic acids and flavonoids in particular. When considering the micronutrients from diet alone, mean intakes of calcium (in women), potassium, and vitamins A, C, and D are below recommendations and sodium intakes are well above. Careful beverage choices could close these gaps and be considered a part of a healthy dietary pattern.
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Barraj, Leila M., Xiaoyu Bi, Mary M. Murphy, Carolyn G. Scrafford, and Nga L. Tran. "Comparisons of Nutrient Intakes and Diet Quality among Water-Based Beverage Consumers." Nutrients 11, no. 2 (February 1, 2019): 314. http://dx.doi.org/10.3390/nu11020314.
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Americans are encouraged to reduce intake of sugar-sweetened beverages (SSB). Zero and low-calorie water-based beverages can provide alternative options to SSB, though limited data are available to understand measures of diet quality across different beverage consumer groups. The purpose of this cross-sectional study was to quantify intake of added sugars, total sugars, carbohydrates, and diet quality among consumers of zero-calorie unsweetened beverages (ZCUB) compared to SSB; and, separately, among consumers of low- and no-calorie sweetened beverages (LNCSB) when compared to SSB. Dietary data from the 2009–2016 National Health and Nutrition Examination Survey (NHANES) were analyzed among three life stages by SSB, ZCUB, and LNCSB consumer groups and adjusted for participant characteristics and energy intake. Across all life stages, ZCUB and LNCSB consumers had lower mean intakes of total sugars, added sugars, and carbohydrates when compared to SSB consumers. Diet quality as measured by the Healthy Eating Index 2015 (HEI-2015) was also higher among ZCUB and LNCSB consumers compared to SSB consumers in analyses adjusted for participant characteristics. These results indicate that reduction of SSB from dietary patterns and replacement with ZCUB or LNCSB could help Americans improve overall diet quality.
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Setiono, Felicia J., Navika Gangrade, and Tashara M. Leak. "U.S. Adolescents’ Diet Consumption Patterns Differ between Grocery and Convenience Stores: National Health and Nutrition Examination Survey 2011–2018." International Journal of Environmental Research and Public Health 18, no. 16 (August 11, 2021): 8474. http://dx.doi.org/10.3390/ijerph18168474.
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Among U.S. adolescents, foods/beverages that are store-bought (i.e., from grocery and convenience stores) are significant contributors of energy intake. However, it remains unclear (1) what foods/beverages are consumed by U.S. adolescents from grocery and convenience stores and (2) if there are differences in foods/beverages consumed by store type. Therefore, we analyzed 29,216 eating occasions from adolescents (12–19 years; n = 4065) in the National Health and Nutrition Examination Survey 2011–2018 to report food/beverage groups and nutrients consumed from grocery and convenience stores. Differences in food/beverage groups and nutrient densities by store type were calculated using multiple logistic and linear regressions. Adolescents were more likely to consume “Beverages” and “Snacks and Sweets” and less likely to consume “Grains”, “Protein”, “Milk and Dairy”, “Condiments and Sauces”, and “Fruits” from convenience compared to grocery stores (all p < 0.0025). Foods/beverages from convenience stores were higher in carbohydrates, total sugar, and added sugar and lower in protein, fat, saturated fat, sodium, and fiber than those from grocery stores (all p < 0.0025). In conclusion, while foods/beverages from convenience stores are more energy-dense and nutrient-poor, there is a critical need to increase the availability, accessibility, and affordability of healthier foods/beverages in both store types to encourage healthier dietary behaviors among U.S. adolescents.
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Molet-Rodríguez, Anna, Laura Salvia-Trujillo, and Olga Martín-Belloso. "Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability." Beverages 4, no. 3 (September 6, 2018): 70. http://dx.doi.org/10.3390/beverages4030070.
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In the last few decades, lifestyle changes and the awareness of the importance of a balanced diet have led the population to increase the consumption of beverages based on fruit juices and/or vegetables. Fruit and vegetables contain health-related compounds that can impact on physiological processes, thus reducing the risk of certain diseases and improving the overall health status. Consumer demand for more appealing and tasting beverages has also increased. In this sense, fortification of beverages with health-related ingredients and/or flavors arises as a potential strategy for the development of new beverage-based products. Nevertheless, most of those compounds are not soluble in water, thus their incorporation in aqueous food systems, such as beverages, requires an emulsification step. Beverage emulsions are concentrated emulsified systems designed to be further diluted and/or incorporated in beverages and drinks as carriers of water insoluble ingredients. This review article aims at discussing the main key aspects of beverage emulsion formulation and their colloidal stability after being added to complex food systems.
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Dominguez, Ligia J., Carolina Donat-Vargas, José R. Banegas, Mario Barbagallo, Fernando Rodríguez-Artalejo, and Pilar Guallar-Castillón. "Adherence to a Healthy Beverage Score Is Associated with Lower Frailty Risk in Older Adults." Nutrients 14, no. 18 (September 18, 2022): 3861. http://dx.doi.org/10.3390/nu14183861.
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Many beverages include bioactive components and energy but are frequently not considered in diet quality estimations. We examined the association of a healthy beverage score (HBS) with incident frailty in older adults from the Seniors-ENRICA-1 cohort. We used data from 1900 participants (mean ± SD age 68.7 ± 6.4 years, 51.7% women), recruited in 2008–2010 and followed-up until 2012 assessing food consumption at baseline with a validated diet history. The HBS was higher for increasing consumption of low fat milk, tea/coffee, lower consumption of whole milk, fruit juice, artificially sweetened beverages, sugar-sweetened beverages, and moderate intake of alcohol. Frailty was considered as having ≥3 criteria: exhaustion, low-physical activity, slow gait speed, weakness, and weight loss. We performed logistic regression analyses adjusted for potential confounders. During a 3.5 y mean follow-up, 136 new cases of frailty occurred. Compared to the lowest sex-specific HBS tertile, the fully adjusted odds ratio (95% confidence interval) of frailty was 0.59 (0.38, 0.92) in the intermediate tertile, and 0.52 (0.31, 0.88) in the highest tertile, p trend = 0.007. Results for slow gait speed were 0.79 (0.58, 1.07) and 0.71 (0.51–0.99), p trend = 0.033. Therefore, adherence to HBS was inversely associated with incident frailty and slow gait speed. HBS can help on the beverage quality evaluation, highlighting beverage importance as contributors to diet and to health.
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Jensen, Chad D., Amy F. Sato, C. Meghan McMurtry, Chantelle N. Hart, and Elissa Jelalian. "School Nutrition Policy." ICAN: Infant, Child, & Adolescent Nutrition 4, no. 5 (August 24, 2012): 276–82. http://dx.doi.org/10.1177/1941406412458314.
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Background. School policies limiting the availability of sweetened beverages are often considered to be effective interventions for improving children’s diet and weight-related health. This study was designed to examine the effectiveness of the Rhode Island Healthier Beverage Policy in reducing consumption of unhealthy beverages and in producing changes in children’s weight status. Method. Students in 2 public middle schools in Rhode Island completed self-reported measures of dietary intake and were measured for height and weight prior to and 1 year following the implementation of a state-mandated healthier beverage policy. An inventory of beverages available in vending machines after the beverage policy was implemented provided a measure of adherence with the statewide policy. Results. Both surveyed schools demonstrated compliance with the beverage policy (ie, greater than 70% of available beverages complied). Self-reported consumption of sweetened beverages did not change significantly following policy implementation. Neither average BMI percentile for age and gender nor frequency of children in each weight category changed significantly 1 year after the policy was implemented. Conclusions. Although the healthier beverage policy was effectively implemented, it did not result in changes in self-reported sweetened beverage consumption or weight status 1 year later. Additional school policy and individual-level changes appear to be necessary to effect change in weight and dietary outcomes for children.
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Chriqui, Jamie F., Julien Leider, Juliana F. W. Cohen, Marlene Schwartz, and Lindsey Turner. "Are Nutrition Standards for Beverages in Schools Associated with Healthier Beverage Intakes among Adolescents in the US?" Nutrients 13, no. 1 (December 29, 2020): 75. http://dx.doi.org/10.3390/nu13010075.
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Under the U.S. Department of Agriculture’s Smart Snacks in School standards, beverages sold in schools are restricted to water, flavored or unflavored non-fat milk or unflavored low-fat milk (and milk alternatives), and 100% fruit and vegetable juices; and, at the high school level, diet (≤10 kcal), low-calorie (≤60 kcal), and caffeinated beverages may also be sold. Using data from the School Nutrition and Meal Cost Study, this study examined whether secondary school student beverage consumption was associated with school-level à la carte and vending machine beverage availability, controlling for district, school, and student characteristics. On average, most beverages sold in middle schools (84.54%) and high schools (74.11%) were Smart Snacks compliant; while 24.06 percent of middle school students and 14.64 percent of high school students reported consuming non-compliant beverages, including non-compliant milk, fruit drinks, and sports or energy drinks. School beverage availability was not related to consumption among middle school students; however, high school students were less likely to consume non-compliant beverages when enrolled in schools that sold a higher proportion of compliant beverages (Range: OR = 0.97–0.98, 95% CI = 0.95, 1.00). Findings from this study build upon prior research illustrating the role that schools can play in influencing student dietary intake.
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Zhong, Yichen, Amy H. Auchincloss, Brian K. Lee, Ryan M. McKenna, and Brent A. Langellier. "Sugar-Sweetened and Diet Beverage Consumption in Philadelphia One Year after the Beverage Tax." International Journal of Environmental Research and Public Health 17, no. 4 (February 19, 2020): 1336. http://dx.doi.org/10.3390/ijerph17041336.
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In January 2017, Philadelphia (Pennsylvania) implemented an excise tax ($ 0.015/ounce) on sugar-sweetened and diet beverages. This study is a general population-based study to report on the longer-term impacts of the tax on within-person changes in consumption 12 months after implementation. A quasi-experimental difference-in-difference design was used to contrast Philadelphia vs. nearby comparison cities (Trenton, New Jersey; Camden, New Jersey; and Wilmington, Delaware) at baseline (December 2016–January 2017) vs. 12-month follow-up (December 2017–February 2018). A random-digit-dialing phone survey was administered to a population-based cohort. Analyses assessed changes in 30-day consumption frequency and ounces of sugar-sweetened and diet beverages (and a substitution beverage, bottled water) in the analytic sample (N = 515). After 12 months, relative to the comparison group, Philadelphians were slightly more likely to decrease their frequency of sugar-sweetened beverage consumption (39.2% vs. 33.5%), and slightly less likely to increase their frequency of sugar-sweetened beverage consumption (38.9% vs. 43.0%). The effects of the tax estimated in the adjusted difference-in-difference analysis were very small (for example, changes in monthly sugar-sweetened beverage consumption in Philadelphia relative to comparison cities was −3.03 times or −51.65 ounces) and confidence intervals were very wide. Results suggested that, one year after implementation, there was no major overall impact of the tax on general population-level consumption of sugar-sweetened or diet beverages, or bottled water. Future studies should test whether the tax’s effect differs in vulnerable sub-populations.
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Kaur, Intelli, and Beenu Tanwar. "Quinoa Beverages: Formulation, Processing and Potential Health Benefits." Romanian Journal of Diabetes Nutrition and Metabolic Diseases 23, no. 2 (June 1, 2016): 215–25. http://dx.doi.org/10.1515/rjdnmd-2016-0026.
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AbstractBackground and Aims: Research on innovative foods and beverages that serve well to the nutritional needs of individuals suffering from metabolic disorders like obesity, hypertension, diabetes, dyslipidemia is an urgent need for today. This study aims to describe a method for preparing gluten free quinoa beverages and to investigate their effects on human health.Material and methods: Quinoa beverages were prepared from raw, soaked, germinated and malted quinoa seeds. We investigated their antioxidant activity, antidiabetic and antihypertensive potential using in vitro models.Results: Among all beverages, malted quinoa beverage (MQB) showed higher protein content (2.9 g/100ml), total phenolic content (2.9 mg Gallic Acid Equivalents (GAE)/g), antioxidant activity (92%) which was well correlated with higher antidiabetic potential (40% at 150μL) by α-glucosidase inhibition. Very low α-amylase inhibition was exhibited by all the beverages (0.4-1.5 %). ACE inhibitory activity was almost negligible for raw quinoa beverage (RQB), soaked quinoa beverage (SQB), minor for germinated quinoa beverage (GQB) (0.2% at 300μL) and higher for MQB (0.9% at 300μL). Total phenolic content was found to be well correlated with DPPH (1,1-Diphenyl-2-picryl-hydrazyl), α-glucosidase and α-amylase inhibition activity in all beverages but poor correlation was found in case of ACE inhibition activity. Among all, GQB was highly acceptable with acceptability magnitude at par with commonly available commercial soya milk.Conclusion: We conclude that quinoa beverages, especially MQB, have antidiabetic and antihypertensive potential, and hence, can be effectively included among diet choices for the management of diabetes and hypertension. In the future, further studies are required in order to characterize phenolic constituents in quinoa beverages responsible for the antidiabetic and antihypertensive potential.
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Rehman, Atta Ur, Ihsan Mahbood Qazi, Arsalan Khan, Falak Naz Shah, Abid Shah Shinwari, Qamar Zeb, and Muhammad Kaleem. "Development and Quality Evaluation of Ready to Serve Olive and Mandarin Blended Diet Drink." Biological Sciences - PJSIR 63, no. 1 (March 18, 2020): 37–47. http://dx.doi.org/10.52763/pjsir.biol.sci.63.1.2020.37.47.
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Olive (Olea europaea L.) and mandarin (Citrus reticulatae) have been used therapeutically for their nutraceutical and medicinal value. Olive juice contains high vitamin E and phenolic compounds. Similarly, mandarin is a rich source of vitamin C. Hence olive juice was blended with mandarin fruit juice for increasing the therapeutic, nutritional and functional value of Ready-to-Serve (RTS) beverages. Preliminary study revealed that Ready-to-Serve (RTS) product of olive mandarin (60:40) was highly acceptable on sensory basis by the panel of judges. Olive juice and mandarin juice were utilized at various combinations with sugar and artificial sweeteners (aspartame, sucralose and cyclamate) for preparation of therapeutic RTS beverages and evaluated for physico-chemical and sensory attributes during storage. The study revealed that the therapeutic RTS beverages prepared by blending of olive and mandarin juices with cyclamate has scored maximum for almost all sensorial quality attributes such as appearance, colour, flavour, taste and overall acceptability and also contained phenolic compounds, flavonoids and ascorbic acid in large quantity. A reducing trend was observed in ascorbic acid and increasing trend was observed in acidity content during the storage of beverage at room temperature over a period of 90 days. The beverage changed significantly with respect to TSS content along the storage period.
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Popkin, Barry M. "Contemporary nutritional transition: determinants of diet and its impact on body composition." Proceedings of the Nutrition Society 70, no. 1 (November 22, 2010): 82–91. http://dx.doi.org/10.1017/s0029665110003903.
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The world has experienced a marked shift in the global BMI distribution towards reduced undernutrition and increased obesity. The collision between human biology, shaped over the millennia and modern technology, globalization, government policies and food industry practices have worked to create far-reaching energy imbalance across the globe. A prime example is the clash between our drinking habits and our biology. The shift from water and breast milk as the only beverages available, to a vast array of caloric beverages was very rapid, shaped both by our tastes and aggressive marketing of the beverage industry. Our biology, shaped over millennia by daily consumption of water and seasonal availability of food, was not ready to compensate for the liquid energies. Other dietary changes were similarly significant, particularly the shift towards increased frequency of eating and larger portions. The roles of the food and beverage production, distribution and marketing sectors in not only shaping our diet but also accelerating these changes must be understood. Apart from the role of beverages, there is much less consensus about the role of various components of our diet in energy imbalance. Understanding the determinants of change in the key components of our diet through an array of research provides insights into some of the options we face in attempting to attain a great balance between energy intake and expenditures while creating an overall healthier dietary pattern. A few countries are systematically addressing the causes of poor dietary and physical activity patterns and high energy imbalance.
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Chang, Hsiao-Ping, Chun-Chieh Ma, and Han-Shen Chen. "The Impacts of Young Consumers’ Health Values on Functional Beverages Purchase Intentions." International Journal of Environmental Research and Public Health 17, no. 10 (May 16, 2020): 3479. http://dx.doi.org/10.3390/ijerph17103479.
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Internationally, there is increasing recognition of the importance of proper diet values and habits, a balanced intake of healthy food products, and rates of obesity control encompassing information on fat content and calories. In this context, some beverage manufacturers have shifted to marketing their products as having fewer calories and more functional benefits. This study aims to develop an extended value–attitude–behavior (VAB) research model that includes three constructs, namely, cue to action, self-efficacy, and health orientation, to explore the impacts of university students’ health values on their purchase intentions concerning functional beverages. The results indicated that university students’ interest in functional beverages was significantly affected by their health values. Besides, both interests in functional beverages and health orientation were significant predictors of purchase intention, while cue to action and self-efficacy were not. Based on these results, enhancing consumers’ education about food security is suggested. Furthermore, the findings provide crucial insights for marketing channels, suggesting the beverage industry can target consumers’ health values concerning health beverages as the key to purchase intention and attract business by developing practical marketing strategies.
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Bulman, Amanda, Nathan M. D’Cunha, Wolfgang Marx, Andrew J. McKune, Rati Jani, and Nenad Naumovski. "Nutraceuticals as Potential Targets for the Development of a Functional Beverage for Improving Sleep Quality." Beverages 7, no. 2 (June 3, 2021): 33. http://dx.doi.org/10.3390/beverages7020033.
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Functional beverages can be a valuable component of the human diet with the ability to not only provide essential hydration but to deliver important bioactive compounds that can contribute to chronic disease treatment and prevention. One area of the functional beverage market that has seen an increase in demand in recent years are beverages that promote relaxation and sleep. Sleep is an essential biological process, with optimal sleep being defined as one of adequate duration, quality and timing. It is regulated by a number of neurotransmitters which are, in turn, regulated by dietary intake of essential bioactive compounds. This narrative review aimed to evaluate the latest evidence of the sleep promoting properties of a selection of bioactive compounds (such as L-theanine and L-tryptophan) for the development of a functional beverage to improve sleep quality; and the effectiveness of traditional sleep promoting beverages (such as milk and chamomile). Overall, the bioactive compounds identified in this review, play essential roles in the synthesis and regulation of important neurotransmitters involved in the sleep-wake cycle. There is also significant potential for their inclusion in a number of functional beverages as the main ingredient on their own or in combination. Future studies should consider dosage; interactions with the beverage matrix, medications and other nutraceuticals; bioavailability during storage and following ingestion; as well as the sensory profile of the developed beverages, among others, when determining their effectiveness in a functional beverage to improve sleep quality.
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Marriott, Bernadette P., Kelly J. Hunt, Angela M. Malek, and Jill C. Newman. "Trends in Intake of Energy and Total Sugar from Sugar-Sweetened Beverages in the United States among Children and Adults, NHANES 2003–2016." Nutrients 11, no. 9 (August 25, 2019): 2004. http://dx.doi.org/10.3390/nu11092004.
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Consumption of sugar-sweetened beverages (SSBs) increases total caloric intake, is linked to cardiometabolic outcomes as well as dental caries, and sugar in SSBs is associated with mortality and frailty among adults. We describe energy and total sugar intake trends among the United States (US) population from SSBs, soft drinks, other beverage groups, and the total diet based on the first 24-h recall data from the National Health and Nutrition Examination Survey (NHANES) cycles (2003–2004 through 2015–2016). SSBs included soft drinks, sports drinks, energy drinks, and fruit drinks, but excluded sports beverages with protein and sweetened teas/coffees. Among the total population (age ≥2 years: 57,026), energy intake from SSBs declined significantly from 183.9 ± 6.9 mean kcal/d (±SE) in 2003–2004 to 95.0 ± 3.5 in 2015–2016, while total sugar intake declined from 43.6 ± 1.7 mean g/d to 22.3 ± 0.8 (p-trend < 0.0001). Decreases were found for energy and total sugar intake, as well as percentage of energy and total sugar intake from SSBs, soft drinks, and all beverages for all age groups examined (≥2, 2–19, ≥20 years) (p-trend < 0.0001). From 2003 to 2016, energy and sugar intake from all beverages, SSBs, soft drinks, and the total diet decreased among the total population, children, and adults.
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Matumoto-Pintro, Paula T., Hélène V. Petit, Hélène J. Giroux, Cristiano Côrtes, Nathalie Gagnon, and Michel Britten. "Effect of flaxseed lignans added to milk or fed to cows on oxidative degradation of dairy beverages enriched with polyunsaturated fatty acids." Journal of Dairy Research 78, no. 1 (January 10, 2011): 111–17. http://dx.doi.org/10.1017/s0022029910000853.
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Nutritional value is a priority in new product development. Using vegetable or marine oils, rich in polyunsaturated fatty acids, in dairy beverage formulations is an option to provide the consumers with healthier products. However, these formulations are prone to oxidation, which is responsible for rapid flavour degradation and the development of potentially toxic reaction products during storage. Flaxseed lignans, secoisolariciresinol diglucoside (SDG), and its mammalian metabolites have antioxidant activity and could be used in beverage formulations to prevent oxidation. Commercially available SDG extract was added to the formulation of dairy beverages enriched with flaxseed oil. As an alternative approach, dairy beverages were produced from milk naturally rich in SDG metabolites obtained through the alteration of cow diet. Resistance to oxidation was determined from the kinetics of hexanal and propanal production during heat and light exposure treatments. Increasing SDG concentration in dairy beverage slightly reduced redox potential but had no effect on oxygen consumption during oxidation treatments. The presence of SDG in dairy beverage significantly improved resistance to heat- and light-induced oxidation. However, purified enterolactone, a mammalian metabolite from SDG, prevented oxidation at much lower concentrations. The use of milk from dairy cow fed flaxseed meal did not improve resistance to oxidation in dairy beverage. Enterolactone concentration in milk was increased by the experimental diet but it remained too low to observe any significant effect on dairy beverage oxidation.
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Vinci, Giuliana, and Lucia Maddaloni. "Biogenic Amines in Alcohol-Free Beverages." Beverages 6, no. 1 (March 9, 2020): 17. http://dx.doi.org/10.3390/beverages6010017.
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Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.
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Çelebi, Begüm, Ipek Cicekli, Duygu Sağlam, and Gözde Arıtıcı Çolak. "The association between daily beverage consumption and risk of chronic disease among adult women in Turkey." World Nutrition 13, no. 3 (September 30, 2022): 19–30. http://dx.doi.org/10.26596/wn.202213319-30.
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Introduction: It has been shown that the contribution of beverage energy to total energy intake may increase the risk of diseases in various countries. The aim of this study is to evaluate the relationship between the consumption of added sugar from beverages and nutritional status, anthropometric measurements and biochemical blood parameters in adults.
Materials and Methods: This study was designed as an analytical and cross-sectional study and conducted on 100 adult females aged 18-65 who applied to the private diet outpatient clinic in Istanbul/Turkey between November 2020 and April 2021. The demographic characteristics of the individuals were applied to the participants using the food frequency questionnaire, eating habits, physical activity habits and beverage consumption frequency questionnaires.
Results: The mean age of the women in the study was 31.8 years . Total energy intake from beverages in women over 25 years old was found to be 145.3 kcal and significantly lower. All women in the study consumed tea and coffee. The consumption rate of all beverages except energy drinks was found to be higher in the younger adults. A positive correlation was found between the results of an insulin resistance test and the total amount of added sugar from the beverages consumed (r=0.297 p=0.043).
Conclusions: Lower levels of consumption of sugar-sweetened beverages may result in a lower burden of chronic diseases. Future studies should explore consumption patterns of added sugar beverages and individual-level associations with such consumption.
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Kanuric, Katarina, Dajana Hrnjez, Marjan Ranogajec, Spasenija Milanovic, Mirela Ilicic, Vladimir Vukic, and Maja Milanovic. "The effect of fermentation temperature on the functional dairy product quality." Acta Periodica Technologica, no. 42 (2011): 63–70. http://dx.doi.org/10.2298/apt1142063k.
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The aim of this study was to examine the possibility of fermented dairy beverage production by the application of kombucha cultivated on thyme tea in combination with a probiotic starter and to evaluate the quality of the new functional product. Fermented dairy beverages are produced from milk with 1.6% milk fat at three fermentation temperatures: 37?C, 40?C and 43?C.Chemical quality, rheological properties and products of added starter cultures metabolism were determined in the fermented dairy beverages after production and after10 days of storage. Produced fermented dairy beverages have reduced milk fat content and good textural characteristics. Besides the highly valuable milk components, they contain numerous compounds which have pronounced therapeutic properties. These products could be used as functional food in the diet of different populations for health improvement.
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Kitchens, Michael, and Barry Owens. "Effect of Carbonated Beverages, Coffee, Sports and High Energy Drinks, and Bottled Water on the in vitro Erosion Characteristics of Dental Enamel." Journal of Clinical Pediatric Dentistry 31, no. 3 (April 1, 2007): 153–59. http://dx.doi.org/10.17796/jcpd.31.3.1157l653t8206100.
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Purpose: This study evaluated the effect of carbonated and non-carbonated beverages, bottled and tap water, on the erosive potential of dental enamel with and without fluoride varnish protection. Materials and Methods: Beverages used in this study included: Coca Cola Classic, Diet Coke, Gatorade sports drink, Red Bull high-energy drink, Starbucks Frappuccino coffee drink, Dasani water (bottled), and tap water (control). Enamel surfaces were coated with Cavity Shield 5% sodium fluoride treatment varnish. Twenty-eight previously extracted human posterior teeth free of hypocalcification and caries were used in this study. The coronal portion of each tooth was removed and then sectioned transverse from the buccal to lingual surface using a diamond coated saw blade. The crown sections were embedded in acrylic resin blocks leaving the enamel surfaces exposed. The enamel surfaces were polished using 600 to 2000 grit abrasive paper and diamond paste. Test specimens were randomly distributed to seven beverage groups and comprised 4 specimens per group. Two specimens per beverage group were treated with a fluoride varnish while 2 specimens did not receive fluoride coating. Surface roughness (profilometer) readings were performed at baseline (prior to fluoride treatment and immersion in the beverage) and again, following immersion for 14 days (24 hours/day). The test beverages were changed daily and the enamel specimens were immersed at 37° C. Surface roughness data was evaluated using multiple factor ANOVA at a significance level of p<0.05. Results: Results showed that Coca-Cola Classic, Gatorade and Red Bull with/without fluoride revealed the highest post-treatment surface roughness measurements. Coca-Cola Classic, Diet Coke, Gatorade, and Red Bull all showed significantly higher post treatment readings than StarBucks coffee, Dasani water, and tap water. Fluoride varnish was not a significant impact factor; however, beverage (type) and exposure time were significant impact variables. Conclusion: Both carbonated and non-carbonated beverages displayed a significant erosive effect on dental enamel; however, fluoride varnish treatments did not demonstrate a significant protective influence on enamel surfaces.
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Leksrisompong, P. P., K. Lopetcharat, B. Guthrie, and M. A. Drake. "Preference Mapping of Lemon Lime Carbonated Beverages with Regular and Diet Beverage Consumers." Journal of Food Science 78, no. 2 (January 16, 2013): S320—S328. http://dx.doi.org/10.1111/1750-3841.12028.
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Goldfarb, David S., and Fredric L. Coe. "Beverages, diet, and prevention of kidney stones." American Journal of Kidney Diseases 33, no. 2 (February 1999): 398–400. http://dx.doi.org/10.1016/s0272-6386(99)70319-7.
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Weaver, Connie M. "Role of dairy beverages in the diet." Physiology & Behavior 100, no. 1 (April 2010): 63–66. http://dx.doi.org/10.1016/j.physbeh.2010.01.020.
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Ortuño-Soriano, Ismael, Ignacio Zaragoza-García, Ricardo Becerro-de-Bengoa-Vallejo, Marta Elena Losa-Iglesias, Marta López-Herranz, and Paloma Posada-Moreno. "Non-alcoholic beverage and fast-food consumption, among first- and fourth-year nursing students in Madrid." Archivos Latinoamericanos de Nutrición 72, no. 1 (April 30, 2022): 1–10. http://dx.doi.org/10.37527/2022.72.1.001.
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Sugar-sweetened beverages and fast-food consumption have been associated with non-communicable diseases. Objective. Was to analyze consumption of non-alcoholic beverage and fast-food consumption among first- and fourth-year nursing students. Materials and methods. A questionnaire-based survey was conducted among first-and fourth-year nursing students in Madrid, Spain. Anthropometric data (weight and height) and demographic data were collected, as were data on consumption of specific foods and beverages. Results. The survey was completed by 436 students. Mean (SD) age was 22.0 (6.8) years, 84.1 % of were women.26.2 % of the students were underweight; 6.3 % were overweight. Consumption of sugar-sweetened beverages and diet drinks was moderate. Slightly more than three-quarters of the students (75.5 %) purchased fast food in the previous month. Burger bars were the most frequently visited fast-food outlet (77.2 %). A direct relationship was observed between BMI and fast-food consumption (rho = 0.099; p = 0.042) and between BMI and consumption of diet cola or carbonated drinks (rho = 0.120; p = 0.013). Conclusion. We provide new epidemiological data from a specific university population that could be useful to promote more studies that help design appropriate strategies to increase a healthy lifestyle.
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Moradi-Lakeh, Maziar, Charbel El Bcheraoui, Ashkan Afshin, Farah Daoud, Mohammad A. AlMazroa, Mohammad Al Saeedi, Mohammed Basulaiman, Ziad A. Memish, Abdullah A. Al Rabeeah, and Ali H. Mokdad. "Diet in Saudi Arabia: findings from a nationally representative survey." Public Health Nutrition 20, no. 6 (December 15, 2016): 1075–81. http://dx.doi.org/10.1017/s1368980016003141.
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AbstractObjectiveNo recent original studies on the pattern of diet are available for Saudi Arabia at the national level. The present study was performed to describe the consumption of foods and beverages by Saudi adults.DesignThe Saudi Health Interview Survey (SHIS) was conducted in 2013. Data were collected through interviews and anthropometric measurements were done. A diet history questionnaire was used to determine the amount of consumption for eighteen food or beverage items in a typical week.SettingThe study was a household survey in all thirteen administrative regions of Saudi Arabia.SubjectsParticipants were 10 735 individuals aged 15 years or older.ResultsMean daily consumption was 70·9 (se 1·3) g for fruits, 111·1 (se 2·0) g for vegetables, 11·6 (se 0·3) g for dark fish, 13·8 (se 0·3) g for other fish, 44·2 (se 0·7) g for red meat, 4·8 (se 0·2) g for processed meat, 10·9 (se 0·3) g for nuts, 219·4 (se 5·1) ml for milk and 115·5 (se 2·6) ml for sugar-sweetened beverages. Dietary guideline recommendations were met by only 5·2 % of individuals for fruits, 7·5 % for vegetables, 31·4 % for nuts and 44·7 % for fish. The consumption of processed foods and sugar-sweetened beverages was high in young adults.ConclusionsOnly a small percentage of the Saudi population met the dietary recommendations. Programmes to improve dietary behaviours are urgently needed to reduce the current and future burden of disease. The promotion of healthy diets should target both the general population and specific high-risk groups. Regular assessments of dietary status are needed to monitor trends and inform interventions.
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Rejman, Krystyna, Hanna Górska-Warsewicz, Maksymilian Czeczotko, and Wacław Laskowski. "Nonalcoholic Beverages as Sources of Nutrients in the Average Polish Diet." Nutrients 12, no. 5 (April 29, 2020): 1262. http://dx.doi.org/10.3390/nu12051262.
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The aim of the study was to analyze the sources of energy, carbohydrates, 10 minerals, and 9 vitamins from nonalcoholic beverages in the average Polish diet. For the analysis, we used data from the 2016 Household Budget Survey conducted on the representative sample of the Polish population (36,886 households, n = 99,230). According to the source of data, we included four subgroups in analyzed food category: fruit juices, vegetable juices and mixed, mineral and spring waters, and other nonalcoholic beverages. We used the cluster analysis to assess the impact of sociodemographic and economic characteristics of the households on the structure of supplying energy and nutrients from each subgroup of the nonalcoholic beverages. Our analyses have shown that nonalcoholic beverages are primarily important in providing several nutrients: vitamin C (15.9% of the total vitamin C supply), vitamin B6 (8.9% of vitamin B supply), folates (8.5% of folate supply), carbohydrates (6.8% of carbohydrate supply), calcium (5.9% of calcium supply), and magnesium (5.5% of magnesium supply). The analysis of the consumption structure of this category of food showed that the subgroup of other nonalcoholic beverages brings more than three-fourth of carbohydrates (77%), vitamin B6 and folates (76% each), and 43% of vitamin C supplied by nonalcoholic beverages. More than half (51%) of vitamin C provided by nonalcoholic beverages comes from fruit juices and the remaining 6% comes from other juices (vegetable and mixed). In the case of minerals, mineral and spring waters consumption is important as it accounts for 65% of the calcium supply and 55% of the magnesium in nonalcoholic beverages category. The share of individual subgroups of beverages in the supply of ingredients in the diet is significantly differentiated by four socioeconomic characteristics of households: family life phase, age, socioeconomic type of household, and number of people in the household. This is particularly evident in the case of other nonalcoholic beverages, that the share of this subgroup in the energy and carbohydrates supply in the households of young people, employees (both blue-collar and white-collar workers), and families with children increases to 10%. Our results show that in order to reduce the intake of free sugars and increase the intake of deficient minerals, which is crucial in preventing noncommunicable diseases (NCDs), it is necessary to encourage consumers to replace sugar-sweetened beverages (SSBs) with water and eat fruits instead of drinking juice.
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Owens, Barry M., and Michael Kitchens. "The Erosive Potential of Soft Drinks on Enamel Surface Substrate: An In Vitro Scanning Electron Microscopy Investigation." Journal of Contemporary Dental Practice 8, no. 7 (2007): 11–20. http://dx.doi.org/10.5005/jcdp-8-7-11.
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Abstract Aim Using scanning electron and light microscopy, this study qualitatively evaluated the erosive potential of carbonated cola beverages as well as sports and high-energy drinks on enamel surface substrate. Methods and Materials Beverages used in this study included: Coca Cola Classic®, Diet Coke®, Gatorade® sports drink, Red Bull® high-energy drink, and tap water (control). Extracted human permanent molars free of hypocalcification and/or caries were used in this study. The coronal portion of each tooth was removed and sectioned longitudinally from the buccal to the lingual surface. The crown sections were embedded in acrylic resin, leaving the enamel surfaces exposed. Following finishing and polishing of all surfaces, one side was covered with red nail varnish while the remaining side was exposed to individual beverage immersion for 14 days, 24 hours per day, at 37°C. The specimens were evaluated for enamel surface changes using scanning electron and light microscopy. Results Enamel specimens exhibited visual surface changes following immersion in the test beverages with Red Bull® and Gatorade® revealing the most striking surface morphological changes. Specimens subjected to Coca Cola Classic® and Diet Coke® immersion also displayed irregular post-treatment surface morphology. Conclusions As verified by microscopic evaluation, all test beverages displayed enamel dissolution in the following order: Red Bull®>Gatorade®>Coca-Cola Classic®>Diet Coke®. Citation Owens BM, Kitchens M. The Erosive Potential of Soft Drinks on Enamel Surface Substrate: An In Vitro Scanning Electron Microscopy Investigation. J Contemp Dent Pract 2007 November; (8)7:011-020.
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Ibraheem, Maymona A., and Mohammed Nahidh. "Diet and orthodontics- A review." Journal of Baghdad College of Dentistry 33, no. 3 (September 15, 2021): 30–38. http://dx.doi.org/10.26477/jbcd.v33i3.2951.
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During the course of fixed orthodontic therapy, patients should be instructed to eat specific food stuffs and beverages in order to maintain good health for the dentition and supporting structures and prevent frequent attachment debonding that prolong the treatment duration. After searching and collecting articles from 1930 till July 2021, the current review was prepared to emphasize various types of foods that should be taken during the course of fixed orthodontic therapy and to explain the effect of various food stuffs and beverages on the growth and development of craniofacial structures, tooth surfaces, root resorption, tooth movement, retention and stability after orthodontic treatment and the effect on the components of fixed orthodontic appliance.
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Kalam, Faiza, Cynthia M. Kroeger, John F. Trepanowski, Kelsey Gabel, Jee Hee Song, Sofia Cienfuegos, and Krista A. Varady. "Beverage intake during alternate-day fasting: Relationship to energy intake and body weight." Nutrition and Health 25, no. 3 (April 14, 2019): 167–71. http://dx.doi.org/10.1177/0260106019841452.
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Background: Alternate-day fasting (ADF) involves a ‘famine day’ (25% energy intake) and a ‘feast day’ (ad libitum intake). This secondary analysis examined changes in beverage intake in relation to energy intake and body weight during 12 months of ADF versus daily calorie restriction (CR). Methods: Obese subjects ( n = 100 enrolled, n = 69 completers) were randomized to one of three groups for 12 months: (a) ADF; (b) CR; or (c) control. Results: At baseline, intakes of diet soda, caffeinated beverages, sugar-sweetened soda, alcohol, juice, and milk were similar between groups. There were no statistically significant changes in the intake of these beverages by month 6 or 12 between ADF (feast or famine day), CR, or control groups. Beverage intake was not related to energy intake or body weight at month 6 or 12 in any group. Conclusion: These pilot findings suggest that intermittent fasting does not impact beverage intake in a way that affects energy intake or body weight.
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Kuntzleman, Thomas S., and Jacob T. Kuntzleman. "Ethanol as a Probe for the Mechanism of Bubble Nucleation in the Diet Coke and Mentos Experiment." Molecules 26, no. 6 (March 17, 2021): 1691. http://dx.doi.org/10.3390/molecules26061691.
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The Diet Coke and Mentos experiment involves dropping Mentos candies into carbonated beverages to produce a fountain. This simple experiment has enjoyed popularity with science teachers and the general public. Studies of the physicochemical processes involved in the generation of the fountain have been largely informed by the physics of bubble nucleation. Herein, we probe the effect of ethanol addition on the Diet Coke and Mentos experiment to explore the impact that beverage surface tension and viscosity have on the heights of fountains achieved. Our results indicate that current descriptions of the effects of surface tension and viscosity are not completely understood. We also extend and apply a previously reported, simplified version of Brunauer–Emmett–Teller theory to investigate kinetic and mechanistic aspects of bubble nucleation on the surface of Mentos candies in carbonated beverages. A combination of this new theory and experiment allows for the estimation that the nucleation sites on the Mentos candy that catalyze degassing are 1–3 μm in size, and that between 50,000 and 300,000 of these sites actively nucleate bubbles on a single Mentos candy. While the methods employed are not highly sophisticated, they have potential to stimulate fresh investigations and insights into bubble nucleation in carbonated beverages.
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Vanderlee, Lana, Christine M. White, Sharon I. Kirkpatrick, Vicki L. Rynard, Alejandra Jáuregui, Jean Adams, Gary Sacks, and David Hammond. "Nonalcoholic and Alcoholic Beverage Intakes by Adults across 5 Upper-Middle- and High-Income Countries." Journal of Nutrition 151, no. 1 (November 26, 2020): 140–51. http://dx.doi.org/10.1093/jn/nxaa324.
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ABSTRACT Background Despite considerable public health interest in sugary drink consumption, there has been little comparison of intake across countries. Objectives This study aimed to compare the consumption frequency and amounts of commonly consumed beverages among adults in 5 upper-middle- and high-income countries, and examine differences in consumption between population subgroups. Methods Adults aged 18–65 y completed online surveys in December 2017 in Australia (n = 3264), Canada (n = 2745), Mexico (n = 3152), the United Kingdom (n = 3221), and the USA (n = 4015) as part of the International Food Policy Study. The frequency of consuming beverages from 22 categories in the past 7 d was estimated using the Beverage Frequency Questionnaire. Regression models were used to examine differences in the likelihood of any consumption and in the amounts consumed of sugar-sweetened beverages (SSBs), sugary drinks (SSBs and 100% juice), diet, and alcoholic beverages between countries and across sociodemographic subgroups. Results The prevalence of reported SSB consumption in the past 7 d ranged from 47% (United Kingdom) to 81% (Mexico), and that of sugary drinks ranged from 62% (United Kingdom) to 87% (Mexico). Rates of consumption of diet drinks ranged from 26% (Mexico) to 37% (United Kingdom), whereas alcoholic drink consumption rates ranged from 45% (USA) to 52% (Canada). Respondents in Mexico were more likely to consume SSBs and sugary drinks, and in greater amounts, than those in other countries. Respondents in the United Kingdom were more likely to consume diet drinks than those in Australia, Canada, and Mexico, and greater amounts of diet drinks were consumed in the United Kingdom and the USA. Across countries, younger respondents and males were more likely to consume greater amounts of SSBs and sugary drinks. Conclusions Most adult respondents across all countries consumed SSBs and sugary drinks, with greater consumption in Mexico and the USA. Consumption varied greatly across countries, but patterns of association among subpopulations were relatively similar.
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DeChristopher, Luanne Robalo, Jaime Uribarri, and Katherine L. Tucker. "Intakes of apple juice, fruit drinks and soda are associated with prevalent asthma in US children aged 2–9 years." Public Health Nutrition 19, no. 1 (April 10, 2015): 123–30. http://dx.doi.org/10.1017/s1368980015000865.
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AbstractObjectiveHigh soft drink consumption has been linked with asthma. Anecdotal evidence links high-fructose corn syrup with asthma. The receptor of advanced glycation end products (RAGE) has emerged as a mediator of asthma. The objectives of the present study were to: (i) assess the correlation between intake of beverages containing excess free fructose (EFF beverages) and asthma in children; and (ii) epidemiologically test the mechanistic hypothesis that intake of high EFF beverages, such as apple juice or beverages sweetened with high-fructose corn syrup, is associated with increased risk of asthma. This hypothesis is based on the possible effect of increases in the in situ intestinal formation of advanced glycation end products (enFruAGE) with EFF, which may be absorbed and play a role in RAGE-mediated asthma.DesignWe examined cross-sectional associations between beverage intake and self-reported current or history of asthma. Exposure variables were EFF beverages, including apple juice (AJ), non-diet soft drinks (ndSD) and fruit drinks (FD). Orange juice (OJ), not an EFF beverage, was included as a comparison. Rao–Scott χ2 analysis was used for prevalence differences and logistic regression for associations, adjusted for age, sex, race/ethnicity, BMI and total energy intake.SettingData are from the National Health and Nutrition Examination Survey 2003–2006, a nationally representative survey.SubjectsUS children (n 1961) aged 2–9 years with complete responses on the dietary frequency questionnaire.ResultsIntakes of EFF beverages were significantly associated with asthma in 2–9-year-olds. Adjusted odds of asthma in children consuming EFF beverages ≥5 times/week was more than five times that in children consuming these beverages ≤1 time/month (OR=5·29, P=0·012). Children consuming AJ ≥5 times/week v. ≤1 time/month, adjusted for the other beverages, were more than twice as likely to have asthma (OR=2·43, P=0·035). In contrast, there was a tendency for OJ to be protective.ConclusionsThese results support the hypothesis that intake of high EFF beverages, including AJ and beverages sweetened with high-fructose corn syrup, is associated with asthma in children aged 2–9 years. Results support the mechanistic hypothesis that enFruAGE may be an overlooked contributor to asthma in children. Longitudinal studies are needed to provide evidence of causal association.
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Scander, Henrik, Celia Monteagudo, Bente Nilsen, Richard Tellström, and Agneta Yngve. "Beverage consumption patterns and energy contribution from beverages per meal type: results from a national dietary survey in Sweden." Public Health Nutrition 21, no. 18 (October 8, 2018): 3318–27. http://dx.doi.org/10.1017/s1368980018002537.
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AbstractObjectiveMany studies of food intake have been performed and published in Sweden, but to our knowledge no studies have extensively explored the beverage consumption of the Swedish adult population. The present study aimed to describe the beverage consumption and the contribution of beverage energy (including alcohol energy) to total energy intake according to gender, region of living, meal type and day for a Swedish adult population.DesignNational dietary survey Riksmaten (2010–2011), collected by the Swedish National Food Agency.SettingSweden.SubjectsA total of 1682 participants (57 % women) reported dietary intake data during four consecutive days, specified by portion size, meal, time point, day of the week and venue. Meals were categorized as breakfast, lunch, dinner and ‘other’.ResultThe beverage reported to be consumed the most was water (ml/d), followed by coffee. Men had a higher consumption of juice, soft drinks, beer, spirits and low-alcohol beer, while the consumption of tea and water was higher for women. For both genders, milk contributed the most to beverage energy intake. Energy percentage from beverages was higher at lunch and dinner during weekends for both genders. Participants from the biggest cities in Sweden had a higher consumption of wine for both genders and tea for men than participants from other regions.ConclusionsA considerable part of total energy intake was contributed by beverages, especially for men. Beverages can contribute to a more enjoyable diet, but at the same time provide energy, sugar and alcohol in amounts that do not promote optimal health.
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Yi, So-Yun, Lyn M. Steffen, James G. Terry, David R Jacobs, Daniel Duprez, Brian T. Steffen, Xia Zhou, James M. Shikany, Lisa Harnack, and John J Carr. "Added sugar intake is associated with pericardial adipose tissue volume." European Journal of Preventive Cardiology 27, no. 18 (June 28, 2020): 2016–23. http://dx.doi.org/10.1177/2047487320931303.
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Aim The purpose of this study was to determine the relationships of pericardial adipose tissue and visceral adipose tissue volume with added sugar and sugar-sweetened beverage intakes. We hypothesized that both added sugar and sugar-sweetened beverages were positively associated with pericardial adipose tissue and visceral adipose tissue volumes in black and white men and women enrolled in the prospective Coronary Artery Risk Development in Young Adults study. Methods and results Dietary intake was assessed by diet history at baseline, year 7 and year 20 examinations in 3070 participants aged 18-30 and generally healthy at baseline. After 25 years follow-up, participants underwent a computed tomography scan of chest and abdomen; the computed tomography scans were read, and pericardial adipose tissue, visceral adipose tissue, and subcutaneous adipose tissue volumes were calculated. Quintiles were created for the average of baseline, year 7 and year 20 added sugar and for the average of sugar-sweetened beverages. General linear regression analysis evaluated the associations of pericardial adipose tissue and visceral adipose tissue volumes across quintiles of added sugar and across quintiles of sugar-sweetened beverage intakes adjusted for potential confounding factors. In a multivariable model, pericardial adipose tissue volume was higher across increasing quintiles of added sugar and sugar-sweetened beverage intakes ( ptrend = 0.001 and ptrend < 0.001, respectively). A similar relation was observed for visceral adipose tissue ( ptrend < 0.001 for both added sugar and sugar-sweetened beverages). Conclusions Long-term intakes of added sugar and sugar-sweetened beverages were associated with higher pericardial adipose tissue, visceral adipose tissue, and subcutaneous adipose tissue volumes. Because these ectopic fat depots are associated with greater risk of disease incidence, these findings support limiting intakes of added sugar and sugar-sweetened beverages.
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Yong, Heng Yaw, Zalilah Mohd Shariff, Barakatun Nisak Mohd Yusof, Zulida Rejali, Yvonne Yee Siang Tee, Jacques Bindels, and Eline M. van der Beek. "Beverage Intake and the Risk of Gestational Diabetes Mellitus: The SECOST." Nutrients 13, no. 7 (June 27, 2021): 2208. http://dx.doi.org/10.3390/nu13072208.
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The contribution and impact of beverage intake to total nutrient and energy intake may be substantial. Given the link between lifestyle, diet, and the risk of pregnancy complications, this study investigated the association between the quantity and types of beverages with gestational diabetes mellitus (GDM) risk. The study included 452 women from the Seremban Cohort Study (SECOST). The mean energy by beverage intake was 273 ± 23.83 kcal/day (pre-pregnancy), 349 ± 69.46 kcal/day (first trimester) and 361 ± 64.24 kcal/day (second trimester). Women significantly increased intake of maternal milks and malted drinks, but significantly reduced the intake of carbonated drinks and other drinks from before until the second trimester of pregnancy. For chocolate drinks, carbonated drinks, and soy milk, women increased intake from pre-conception to the first trimester, but reduced their intake from the first to the second trimester. While higher intake of cultured-milk drinks was associated with an increased risk of GDM, higher fruit juice intake was associated with a lower risk of GDM. However, these associations were only observed for intake prior to pregnancy and during the first trimester. Further research is needed to corroborate these findings and investigate the contributions of different beverages to overall diet quality as well as adverse health outcomes during pregnancy.
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Heng, Yan, Lisa A. House, and Hyeyoung Kim. "The Competition of Beverage Products in Current Market: A Composite Demand Analysis." Agricultural and Resource Economics Review 47, no. 1 (August 10, 2017): 118–31. http://dx.doi.org/10.1017/age.2017.10.
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The beverage sector plays an important role in consumers' daily diet. Recent declines in fruit beverage and soft drink consumption may be a reflection of changing consumers' lifestyles and perceptions. This study uses recent scanner data to develop a demand analysis to examine the competition of various beverages. To obtain reliable demand and elasticity estimates, we test for valid aggregations using the generalized composite commodity theorem. Results suggest that while consumers substitute refrigerated juice with low calorie drinks, a larger proportion of consumers substitute regular soft drinks with fruit drinks.
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Mei, Jeannie, Aarohee Fulay, and Cindy Leung. "Associations Between College-Student Food Insecurity and Diet at a Large, Public Midwestern University." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 243. http://dx.doi.org/10.1093/cdn/nzaa043_094.
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Abstract Objectives Food insecurity, a state of not being able to consistently access nutritious food, is an issue that 43% of students on college campuses experience. This study examines the associations between food insecurity and dietary intake in a sample of undergraduate students at a large, public Midwestern university. Methods A Qualtrics survey was completed by 1033 students, recruited from three dining halls as part of a different sugar-sweetened beverage intervention study. Baseline data, collected prior to the intervention, were used in the present study. Food security was assessed using the 6-item Short Form Food Security Survey Module and dietary intake was assessed using the National Cancer Institute 26-item Dietary Screener Questionnaire and the Beverage Intake Questionnaire-15. Generalized linear regression models were used to examine differences in dietary intake by student's food security status. Results After adjusting for sociodemographic variables, food-insecure students reported 9% lower intake of fruits, 9% lower intake of vegetables, 10% higher intake of dairy, 6% higher intake of total added sugars, 10% higher intake of added sugars from sugar-sweetened beverages, 4% higher intake of calcium, and 4% lower intake of fiber, compared to food-secure students. With respect to beverage intake, food-insecure students had 55% higher intake of fruit drinks, 148% higher intake of energy drinks, 129% higher intake of sweetened teas, 46% higher intake of flavored milk, 54% higher intake of total sugar-sweetened beverages, and 66% higher intake of diet soda. Conclusions Despite having similar access to university dining halls, there were significant differences in the diets of college students by food security status, providing more reason to increase food insecurity awareness among college students and contribute to initiatives to alleviate food insecurity, such as on-campus food pantry programs. Funding Sources This study was supported by a grant from Poverty Solutions at the University of Michigan.
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Majeti, Chandrakanth, Ravichandra Ravi, Bhargav Kambhampati, Roopesh Borugadda, Srividya Athkuri, and Abhijeet K. Kakani. "Evaluation of the color stability of two different posterior tooth colored restorative materials." F1000Research 9 (October 16, 2020): 1251. http://dx.doi.org/10.12688/f1000research.26277.1.
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Background: The aim of this in vitro study was to evaluate the color stability of esthetic restorative materials (Cention N, Solare Sculpt) after exposure to different staining solutions (coffee, green tea and Diet Coke). Methods: Cylindrical specimens of both materials (n=40/material) were prepared using 4x8 mm metal molds. They were further divided (n=10) based on the beverages in which they are immersed. The color of each sample was recorded immediately after sample preparation and at 60 days after the staining procedure. Color changes were then analyzed statistically. Results: Color differences (ΔE) were statistically significant between Cention N and Solare sculpt in all beverages with Cention N showing highest staining after 60 days. Among all the beverages, coffee showed the highest level of staining. Conclusions: Staining beverages caused significant discolorations for both test materials. Cention N showed greater color variations with all beverages compared to Solare Sculpt. Coffee showed the highest staining with both materials, followed by Diet Coke then green tea.
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Stanek, Edward J., Edward J. Calabrese, Ramond M. Barnes, John MC Danku, Ying Zhou, Paul T. Kostecki, and Edward Zillioux. "Bioavailability of arsenic in soil: Pilot study results and design considerations." Human & Experimental Toxicology 29, no. 11 (March 17, 2010): 945–60. http://dx.doi.org/10.1177/0960327110363860.
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Bioavailability of arsenic (As) from ingested soil is estimated in a two-period experimental study involving 11 subjects/period. In the first period, a 7-day mass-balance study measured As in food/beverages, urine, and stool to estimate bioavailability of As in food and beverages. Food/beverage As bioavailability (percentage ingested that is not in stool samples) is estimated as 91.0% with a 95% confidence interval given by (84.1%, 97.9%). In the second 7-day study period, subjects were placed on an As suppression diet. In the evening of day 2, each subject ingested a capsule containing 0.63 g of soil, including approximately 111.7 µg of soil-As. The bioavailability estimate of As from food and beverage ingestion during the first 2 days of the second period was 89.7%. Bioavailability of soil-As was estimated over the 5-day period following capsule ingestion, accounting for estimated bioavailability of food/beverage As. Assuming analytic recovery rates of As from combined soil and food/beverage samples are equal, soil-As bioavailability is estimated as 48.7% (95% CI [36.2%, 61.3%]). Relative to bioavailability of As from food/beverage sources, soil-As is estimated to be 54.3% (95% CI [40.3%, 68.4%]) as bioavailable.
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Cichello, S., D. Begg, and R. Weisinger. "Anxiety Behaviour Displayed in C57BL/6J Mice Consuming Coffee and Cocoa, but not Observed in Mice Consuming Japanese Green Tea in a High Fat Diet Induced Obesity Model." Current Research in Nutrition and Food Science Journal 2, no. 1 (April 28, 2014): 33–39. http://dx.doi.org/10.12944/crnfsj.2.1.05.
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It is now acknowledged that certain foods may affect mood and behavior. Recently, the food industry has seen a rise in foods containing beverages such as green tea cake, ice-cream, coffee biscuits as per the traditional chocolate as a food and cocoa beverage. Green tea has been suggested to exert numerous health properties, including anxiolytic properties (Vignes et. al. 2006), as does cocoa (i.e. migrane) (Savi et. al. 2002). Numerous studies have studied the consumption of these beverages (i.e. cocoa, coffee and green tea) for their anti-oxidant effect but few studies have included them in a feed format. In this study, mice were allotted into a 16 week treatment of a high-fat, high carbohydrate diet of varying treatments including 1) control diet (21% fat, 36.1% sucrose), 2) 2% cocoa (21% fat, 36.1% sucrose), 3) 2% coffee (21% fat, 36.1% sucrose) and 4) 2% green tea (21% fat, 36.1% sucrose). Subjects were offered the diets in a non-beverage feed format and fresh diet was offered daily. At week 16, the cocoa group mice displayed quicker entry time to dark areas, a greater (p<0.05) amount of time spent in the dark box area and higher (p<0.05) number of peeking events when compared with the control group. In addition, the coffee group mice displayed a higher (p<0.05) re-entries from the light to the dark box area (i.e. anxiety like behavior/ agitation), whereas the green tea group did not display the same level of anxiety like behavior seen in the cocoa and coffee groups. This result may suggest an anxiolytic offset effect against caffeine in green tea versus coffee or another phytochemical component or body compositional changes when consuming a high fat, high sucrose diet.
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Vieux, Florent, Matthieu Maillot, Colin D. Rehm, and Adam Drewnowski. "Tea Consumption Patterns in Relation to Diet Quality among Children and Adults in the United States: Analyses of NHANES 2011–2016 Data." Nutrients 11, no. 11 (November 3, 2019): 2635. http://dx.doi.org/10.3390/nu11112635.
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Flavonoid-rich tea offers an alternative to sugar-sweetened beverages. The present analyses, based on 2 24-hour dietary recalls for 17,506 persons aged ≥9 years old in the 2011–2016 National Health and Nutrition Examination Survey database (NHANES 2011–2016), explored tea consumption patterns in relation to demographics, diet quality, cardiovascular disease (CVD) biomarkers (lipids and blood pressure), and body weight. Beverage categories were unsweetened tea, other tea (herbal and presweetened tea), coffee, milk, 100% juice, water and other high-calorie (HC) and low-calorie (LC) beverages. Tea consumption (18.5% of the sample) was highest among older adults (51–70 years old), non-Hispanic Asians and Whites, and those with college education and higher incomes. The effects of age, gender, education, income, and race/ethnicity were all significant (p < 0.001 for all). Adult tea consumers had diets with more protein, fiber, potassium, iron, and magnesium, and less added sugars and alcohol. Their diets contained fewer HC beverages and coffee but had more total and citrus fruit, more total dark green and orange vegetables, and more seafood, eggs, soy and milk. Tea consumers had higher Healthy Eating Index (HEI-2015) and higher Nutrient-Rich Foods (NRF9.3) nutrient density scores. Few children drank tea and no differences in diet quality between consumers and non-consumers were observed. Adult tea consumers had slightly higher high-density lipoprotein (HDL) cholesterol and lower body mass index (BMI) values. Tea consumption was associated with higher socioeconomic status and better diets.
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Pepin, Alexandra, Kimber L. Stanhope, and Pascal Imbeault. "Are Fruit Juices Healthier Than Sugar-Sweetened Beverages? A Review." Nutrients 11, no. 5 (May 2, 2019): 1006. http://dx.doi.org/10.3390/nu11051006.
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Free sugars overconsumption is associated with an increased prevalence of risk factors for metabolic diseases such as the alteration of the blood lipid levels. Natural fruit juices have a free sugar composition quite similar to that of sugar-sweetened beverages. Thus, could fruit juice consumption lead to the same adverse effects on health as sweetened beverages? We attempted to answer this question by reviewing the available evidence on the health effects of both sugar-sweetened beverages and natural fruit juices. We determined that, despite the similarity of fruits juices to sugar-sweetened beverages in terms of free sugars content, it remains unclear whether they lead to the same metabolic consequences if consumed in equal dose. Important discrepancies between studies, such as type of fruit juice, dose, duration, study design, and measured outcomes, make it impossible to provide evidence-based public recommendations as to whether the consumption of fruit juices alters the blood lipid profile. More randomized controlled trials comparing the metabolic effects of fruit juice and sugar-sweetened beverage consumption are needed to shape accurate public health guidelines on the variety and quantity of free sugars in our diet that would help to prevent the development of obesity and related health problems.
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Eicher-Miller, Heather A., Carol J. Boushey, Regan L. Bailey, and Yoon Jung Yang. "Frequently Consumed Foods and Energy Contributions among Food Secure and Insecure U.S. Children and Adolescents." Nutrients 12, no. 2 (January 23, 2020): 304. http://dx.doi.org/10.3390/nu12020304.
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Food insecurity is associated with nutritional risk in children. This study identified and compared the most frequently consumed foods, beverages, and food groups and their contributions to energy intake among U.S. children and adolescents (6–11, 12–17 years) by food security status. Dietary intake from the day-1, 24-h dietary recall, and household child food security status were analyzed in the 2007–2014 National Health and Nutrition Examination Survey (n = 8123). Foods and beverages were classified into food categories, ranked, and compared by weighted proportional frequency and energy contribution for food security groups by age. Significant differences between household child food security groups were determined using the Rao-Scott modified chi-square statistic. The weighted proportional frequency of beverages (including diet, sweetened, juice, coffee, and tea) and their energy was significantly higher among food insecure compared with food secure while the reverse was true for water frequency among 12–17 years. Beverage and mixed dish frequency were higher among food insecure compared with food secure 6–11 years while the reverse was true for frequency and energy from snacks. Frequency-differentiated intake patterns for beverages and snacks by food security across age groups may inform dietary recommendations, population-specific dietary assessment tools, interventions, and policy for food insecure children.
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Dahiya, Divakar, and Poonam Singh Nigam. "Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota." Foods 11, no. 18 (September 8, 2022): 2760. http://dx.doi.org/10.3390/foods11182760.
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Pure viable strains of microorganisms identified and characterised as probiotic cultures are used in the fermentation process to prepare functional beverages. The fermented probiotic products can be consumed as a source of nutrition and also for the maintenance of healthy gut microbiota. The functional beverages contain the substrates used for the preparation of product with a specific culture or a mixture of known strains used to perform the fermentation, hence these drinks can be considered as a healthy formulation of synbiotic products. If a beverage is prepared using agriculturally sourced materials, the fermented substrates with their oligosaccharides and fiber content act as prebiotics. Both the components (probiotic strain/s and prebiotic substrate) exist in a synergistic relationship in the product and contribute to several benefits for nutrition and gut health. The preparation of such probiotic beverages has been studied using non-dairy-based materials, including fruits, vegetables, nuts, grains, and cassava, a staple diet source in many regions. The consumption of beverages prepared with the use of probiotics, which contain active microbial cells and their metabolites, contributes to the functional properties of beverages. In addition, the non-dairy probiotic products can be used by consumers of all groups and food cultures, including vegans and vegetarians, and particularly consumers with allergies to dairy-based products. The aim of this article is to present a review of published research highlighting specific probiotic strains, which have the potential to enhance sustainability of healthy GIT microbiota, used in the fermentation process for the preparation of non-dairy beverages.