Nonalcoholic Research Articles

Effect of N-acetylcysteine on neural alcohol cue reactivity and craving in adolescents who drink heavily: A preliminary randomized clinical trial.

Alcohol craving is related to problematic alcohol use; therefore, pharmacotherapies that modulate alcohol craving are of interest. N-acetylcysteine, an over-the-counter antioxidant, is a candidate pharmacotherapy for adolescent alcohol use with the potential to impact craving. Cue-reactivity paradigms using functional magnetic resonance imaging (fMRI) can identify neural regions implicated in craving and serve as a screening tool for novel pharmacotherapy options. This preliminary study examined the effect of N-acetylcysteine on neural reactivity to alcohol cues and subjective craving among 31 non-treatment-seeking adolescents (17.6-19.9 years old, 55% female) who use alcohol heavily. In a randomized cross-over design, participants completed three fMRI sessions: baseline and after a 10-day course of N-acetylcysteine (1200 mg twice daily) and matched placebo. The primary outcome was neural response to alcohol versus non-alcohol beverage cues after N-acetylcysteine versus placebo, with a secondary outcome of self-reported subjective craving. In the full sample (n = 31), there was no effect of N-acetylcysteine versus placebo on neural alcohol reactivity (ps ≥ 0.49; s = 0.00-0.07) or self-reported acute alcohol craving (p = 0.18, = 0.06). However, N-acetylcysteine did reduce self-reported generalized alcohol craving (p = 0.03, = 0.15). In a subsample of youth who met criteria for past-year alcohol use disorder (n = 19), results remained unchanged. N-acetylcysteine may not alter neural reactivity to alcohol cues or acute craving; however, it may reduce general subjective alcohol craving among adolescents who consume alcohol heavily.

Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon-plucked fresh tea leaves.

Tea is the second largest nonalcoholic beverage in the world due to its characteristic flavor and well-known functional properties in vitro and in vivo. Global tea production reaches 6.397 million tons in 2022 and continues to rise. Fresh tea leaves are mainly harvested in spring, whereas thousands of tons are discarded in summer and autumn. Herein, pruned tea biomass refers to abandon-plucked leaves being pruned in the non-plucking period, especially in summer and autumn. At present, no relevant concluding remarks have been made on this undervalued biomass. This review summarizes the seasonal differences of intrinsic metabolites and pays special attention to the most critical bioactive and flavor compounds, including polyphenols, theanine, and caffeine. Additionally, meaningful and profound methods to transform abandon-plucked fresh tea leaves into high-value products are reviewed. In summer and autumn, tea plants accumulate much more phenols than in spring, especially epigallocatechin gallate (galloyl catechin), anthocyanins (catechin derivatives), and proanthocyanidins (polymerized catechins). Vigorous carbon metabolism induced by high light intensity and temperature in summer and autumn also accumulates carbohydrates, such as soluble sugars and cellulose. The characteristics of abandon-plucked tea leaves make them not ideal raw materials for tea, but suitable for novel tea products like beverages and food ingredients using traditional or hybrid technologies such as enzymatic transformation, microbial fermentation, formula screening, and extraction, with the abundant polyphenols in summer and autumn tea serving as prominent flavor and bioactive contributors.

Utilization of coffee by-products for the production of alcoholic and non-alcoholic beverages and their physiochemical and sensory characteristics

Coffee pulp is the first byproduct of coffee processing. It contains contaminants due to its composition and production volume. This study evaluates coffee by-products wine from fresh coffee pulp, used as a substrate, along with cascara tea from dried coffee pulp. About 40 % of pulp was obtained during the wet processing of coffee. The pulp was dried directly in the sun for 3–4 days until the moisture content of the cascara drink was below 8 %. Similarly, for the alcoholic beverage (wine), the must was processed to the TSS (24°Brix), and the fermentation process was carried out for up to 10–12 days until the TSS was down to 10°Brix. After the fermentation was completed, the fermented wine was kept for secondary fermentation where it undergoes aging or clarification. The clarified wine was then filled into sterilized glass bottles for further use. The chemical composition of coffee pulp (moisture, ash, crude protein, acidity, fat, crude fiber, caffeine, tannin, reducing sugar, TSS, and flavonoids) was analyzed. Both beverages were also subjected to sensory analysis and chemical analysis Caffeine, tannin, pH, and acidity of the non-alcoholic beverage were 220 mg/L, 45.7 mg/L, 4.16 and 1.24 %, respectively. Alcohol, methanol, ester, aldehyde, pH, TSS, acidity, caffeine, tannin, and flavonoid were 10.58 ABV %, 295 mg/L, 75.26 ppm, 10.12 ppm, 3.2, 10°Brix, 0.52 %, 28.96 ppm, 280 mg/L and 405 mg/g, respectively. The alcoholic and non-alcoholic beverages made from coffee pulp were superior in terms of sensory attributes. Therefore, it is possible to develop both beverages from coffee pulp and maximum utilization of waste coffee pulp

Variation in leaf morphology and architecture, phytochemical content, and antioxidant capacity among 36 Camellia sinensis clones of the Indian sub-Himalayan region

Camellia sinensis, renowned as the second most widely consumed nonalcoholic beverage worldwide, bears substantial economic importance, prompting cultivators to breed various clones for enhanced flavor and quality. This study analyzed the variation in leaf phenotype, phytochemicals (total tannins and proanthocyanidins content) and antioxidant potential of 36 widely cultivated tea clones from India’s sub-Himalayan region using multivariate analysis. Results indicated that TV23 had the largest leaf and SS27 and RR had the smallest. TS520 was the richest in tannin, proanthocyanidins, and antioxidants, while S3A1 and Heeleakah were the least. Principal components analysis (PCA) and cluster analysis unveiled four morphological clusters (representative clones - TV1, TV23, TV30, 124.48.8) and four phytochemical clusters (representative clones - TS520, TV9, TV27, P126). GC-MS analysis revealed that TV1 and TV30 had high caffeine content (82.0%), while TS520 exhibited abundant antioxidant compounds, including sycllo-inositol (23.84%) and epigallocatechin (4.23%). TS520’s exceptional antioxidant properties, confirmed by DPPH, ABTS, and total antioxidant capacity assays, may result from its cultivation through seed propagation. Correlation analysis showed antioxidant potential had moderate negative associations with leaf size, strong negative with inter-secondary vein number, and positive with petiole length. This study is pivotal for assessing tea clone diversity, with broader applications in tea improvement and breeding programs.

Non-Alcoholic Beverages in Nineteenth Century Russia

Non-Alcoholic Beverages in Nineteenth Century Russia

Harnessing Bacillus amyloliquefaciens for Amazake Production: Comparison with Aspergillus oryzae Amazake for Metabolomic Characteristics, Microbial Diversity, and Sensory Profile.

Amazake is a traditional, sweet, non-alcoholic Japanese beverage typically produced through koji fermentation by the fungus Aspergillus oryzae. However, alternative microorganisms such as Bacillus amyloliquefaciens offer potential advantages and novel possibilities for producing similar fermented beverages. This study aimed to replicate the ancestral beverage of amazake by replacing A. oryzae (W-20) with B. amyloliquefaciens (NCIMB 12077) and comparing their fermentation processes and resulting products. Our results show that the production of amazake with B. amyloliquefaciens (ABA) is not only possible but also results in a beverage that is otherwise distinct from traditional amazake (AAO). Saccharification was achievable in ABA at higher temperatures than in AAO, albeit with lower reducing sugar and enzymatic activity values. Amino acids and organic acids were more abundant in AAO, with cysteine being uniquely present in AAO and shikimic acid only being present in ABA. The volatile aroma compound profiles differed between the two beverages, with AAO exhibiting a greater abundance of aldehydes, and ABA a greater abundance of ketones and alcohols. Interestingly, despite these compositional differences, the two beverages showed similar consumer panel acceptance rates. An analysis of their microbial communities revealed pronounced differences between the amazakes, as well as temporal changes in ABA but not in AAO. This study provides promising insights into harnessing the potential of B. amyloliquefaciens as the primary microorganism in the fermentation process of amazake-like beverages, marking an important advancement in the field of fermented low-alcohol beverage production, with possible applications in other fermented foods.

Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects

This review aims to create a communication tool for low-alcohol and nonalcoholic wine production, catering to scientists, educators, students, and wine producers in the field. With health concerns regarding alcohol consumption, the need for information on low-alcohol wines is essential. This paper outlines the methods for the pre-fermentation (leaf area reduction, early grape harvest, grape must dilution, filtration of grape juice and addition of glucose oxidase), mid-fermentation (employing non-saccharomyces yeasts, using genetically modified yeasts through metabolic engineering, and controlling yeast nutrition), and post-fermentation (nanofiltration and reverse osmosis, osmotic distillation, pervaporation, spinning cone column, vacuum distillation, and multi-stage membrane-based systems) stages and their effects on wine quality. It also presents evidence of the impact of alcoholic, low-alcohol, and nonalcoholic wines on cardiovascular health. Finally, the potential market for low-alcohol and nonalcoholic wines is discussed. Key findings indicate a shift toward low-alcohol alternatives due to health, economic, and social factors and consumer interest in healthier lifestyles. Low-alcohol and nonalcoholic wines offer health benefits, particularly cardiovascular health, presenting an opportunity for winemakers to cater to a health-conscious market. From an economic perspective, the low-alcohol and nonalcoholic wine market is poised to grow and diversify its revenue streams. The development of high-quality low-alcohol and nonalcoholic wines, which can command premium prices, enhances profitability. The changing regulatory landscape in Europe, with a focus on transparency in alcohol labeling and nutritional information, aligns with the new consumer preferences and regulatory standards.

Understanding parents' perceptions of children's exposure to unhealthy food marketing in digital and retail environments

Unhealthy food and non-alcoholic beverage marketing (UFM) adversely impacts children's selection and intake of foods and beverages, undermining parents' efforts to promote healthy eating. Parents' support for restrictions on children’s exposure to food marketing can catalyse government action, yet research describing parent concerns is limited for media other than television. We examined parents' perceptions of UFM and their views on potential policies to address UFM in supermarkets and on digital devices – two settings where children are highly exposed to UFM and where little recent research exists. We conducted in-depth interviews with sixteen parents of children aged 7-12 from Victoria, Australia, analysing the data thematically. Parents perceived UFM as ubiquitous and viewed exposure as having an immediate but temporary impact on children’s food desires and pestering behaviours. Parents were concerned about UFM in supermarkets as they viewed it as leading their children to pester them to buy marketed products, undermining their efforts to instil healthy eating behaviours. Parents generally accepted UFM as an aspect of contemporary parenting. Concern for digital UFM was lower compared to supermarkets as it was not directly linked to pestering and parents had limited awareness of what their children saw online. Nevertheless, parents felt strongly that companies should not be allowed to target their children with UFM online and supported government intervention to protect their children. While parents supported government policy actions for healthier supermarket environments, their views towards restricting UFM in supermarkets varied as some parents felt it was their responsibility to mitigate supermarket marketing. These findings could be used to advocate for policy action in this area.

Molecular Methods for Detecting Microorganisms in Beverages

Beverages are an integral component of a person’s food package. Various types of microorganisms widely contaminate beverages. This review presents current research data aimed at identifying dominant microorganisms in beverages and molecular methods for their detection. Wine, beer, dairy drinks, and fruit juices were selected as the main objects of the study. The most contaminated beverage turned out to be fruit juice. As a result of a large number of independent studies, about 23 species of microorganisms were identified in it. At the same time, they are represented not only by bacterial and fungal organisms, but also by protozoa. Milk turned out to be the least contaminated in terms of detected bacteria. The most common pollutants of these beverages were Staphylococcus aureus, Bacillus cereus, and Vibrio parahaemolyticus. It has been established that among pathogenic genera, Salmonella sp., Campylobacter sp. and Shigella sp. are often present in beverages. One of the main tools for the quality control of beverages at all stages of their production is different types of polymerase chain reaction. The sequencing method is used to screen for microorganisms in beverages. The range of variations of this technology makes it possible to identify microorganisms in alcoholic and non-alcoholic beverages. The high specificity of methods such as PCR-RFLP, Rep-PCR, qPCR, End-point PCR, qLAMP, the molecular beacon method, and RAPD enables fast and reliable quality control in beverage production. Sequencing allows researchers to evaluate the microbiological diversity of all the studied beverages, while PCR varieties have demonstrated different fields of application. For example, PCR-RFLP, RAPD-PCR, and PCR allowed the identification of microorganisms in fruit juices, qPCR, LAMP, and the molecular beacon method in wine, LAMP and multiplex PCR in milk, and End-point PCR and Rep-PCR in beer. However, it is worth noting that many methods developed for the detection of microbial contaminants in beverages were developed 10–20 years ago; modern modifications of PCR and isothermal amplification are still poorly implemented in this area.

Dietary intake of plant polyphenols: Exploring trend in the Czech population.

This study aimed to determine trend in polyphenol consumption in the Czech Republic during the last three decades. Additionally, it provides a brief overview of the beneficial effects of polyphenols in several body systems. Data from the Phenol-Explorer 3.6, a specialized database of polyphenolic substances, were assigned to the resources of the Czech Statistical Office on the consumption of food and beverages in the Czech Republic for the years 1989-2022. The average daily intake of polyphenols was determined by multiplying the average annual consumption of each type of food by the polyphenol content obtained from the database; results were given in milligrams of polyphenols per inhabitant and day. Since the food items in the data sources are not identical, it was necessary to create an extensive model of food categories. The current value of polyphenol intake is 1,673 mg per day per inhabitant; however, this level most likely reflects methodological underestimation. The favourable increase in dietary polyphenol intake in the Czech population - doubling, to be precise - which we observed from 1989 to 2007, has been replaced by the opposite trend in the last 15 years. The current intake of polyphenols corresponds to the level that was already achieved in 2004. Hydroxycinnamic acids (from the group of phenolic acids) are the most prevalent dietary polyphenols, followed by flavanols (from the group of flavonoids). The most frequent source of polyphenols in the Czech population are non-alcoholic beverages such as coffee, tea and juices, followed by fruits, cereals, and vegetables, respectively. Current trend of dietary polyphenol intake in the Czech population is slightly decreasing. This tendency, lasting since 2008, is indisputably negative. Plant polyphenols offer opportunities for inexpensive interventions in health promotion.

Biochemical Characterization of Temi Tea from Sikkim

Tea is the most popular non-alcoholic beverage in the world well known for its refreshing and stimulative properties. Temi tea is a top-notch organic tea brand being grown in the sole tea estate in the mountainous state of Sikkim which has high demand in the international market and has not been studied scientifically so far. Therefore, the present study was conducted to assess and compare the total polyphenol content, total flavonoid content, total tannin content and antioxidant activity in the processed Temi tea samples collected across different season (flush) which is expressed on dry weight basis. Total polyphenols, flavonoid, tannin and antioxidant activity were studied spectrophotometrically. Results of the analysis revealed that the highest total polyphenol content, highest flavonoid content and highest antioxidant activity was found in T1 (Green tea sample of Spring flush) while the highest total tannin content was found in (T2) Black tea (Spring flush).

Does Engel's law work in central and Eastern European countries? The role of aspirations in determining food expenditures

Some of the CEE countries, despite rising per capita incomes and their gradual convergence to the levels of Western European countries, have recently experienced a stabilization or even an increase in share of food in total households’ expenditure. This is, of course, inconsistent with the Engel's Law, which postulates that share of food in total expenditure in these countries should gradually converge to the levels observed in the Western European countries, as the per capita income gap narrows. Using panel regressions it was shown that a factor explaining this anomaly may be aspirations among CEE countries to emulate the Western lifestyle reflected in the disproportionately high share of processed food in their total expenditure on food and non-alcoholic beverages compared to their per capita income level. The results obtained can be helpful in understanding food consumption patterns in catching-up economies, which is important for analyzing inflationary processes in these countries.

Switches in food and beverage product purchases can reduce greenhouse gas emissions in Australia

Switching between similar food and beverage products may reduce greenhouse gas emissions (GHGe). Here, using consumer data linked to 23,550 product-specific GHGe values, we estimated annual GHGe attributable to product purchases consumed at home in Australia and calculated reductions from specific switches. Potential changes to mean Health Star Rating, mean energy density and the proportion of ultraprocessed foods purchased were assessed. Approximately 31 million tonnes of GHGe were attributable to products consumed at home in 2019, the three highest contributors of GHGe being ‘meat and meat products’ (49%), ‘dairy’ (17%) and ‘non-alcoholic beverages’ (16%). Switching higher-emission products for ‘very similar’ lower-emission products could reduce total emissions by 26%. Switches to ‘less similar’ lower-emission products could lead to a 71% reduction. Switches had little impact on the average Health Star Rating, energy density of purchases and proportion of ultraprocessed foods purchased. Directing manufacturing and marketing towards lower-environmental-impact products and signposting such options to consumers are key.

Phytochemical components and antioxidant properties of traditional Sudanese pearl millet non-alcoholic drink

Pearl millet is widely recognized for its exceptional nutritional benefits and adaptability to harsh environmental conditions. Due to these valuable traits, it has become a staple food crop in various regions across the globe. This study investigates the impact of traditional processing methods on the phytochemical composition and antioxidant properties of Hulu-mur, a popular non-alcoholic beverage derived from Sudanese pearl millet. Hulu-mur processing, comprising malting, fermentation, and baking, significantly alters the biochemical makeup of the final product. Moreover, the study highlights that different processing stages using three distinct pearl millet landraces (Dembi Red, Dembi White, and Dembi Yellow) result in varied effects on the phytochemical profile and antioxidant activities. Notably, significant variations were observed in total flavonoid content (TFC), total phenolic content (TPC), carotenoids, tannins, and gamma-aminobutyric acid (GABA) among the landraces and throughout the processing stages. Accordingly, Hulu-mur flakes from Dembi Yellow exhibited the highest GABA content, whereas Dembi Red showed superior results in terms of TPC, carotenoids, and tannins. These findings suggest that traditional processing techniques preserve and potentially enhance the health-promoting properties of pearl millet, positioning Hulu-mur as a valuable dietary addition with significant nutritional benefits.

Determination of hydroxymethylfurfural and malondialdehyde amounts in various instant coffees commonly sold in Türkiye

Coffee is currently one of the most consumed non-alcoholic beverages around the world. Although many beneficial compounds are present in the composition of coffee, it should be taken into account that coffee products may contain some toxic substances. The aim of this study is to determine both 5-hydroxymethylfurfural (HMF) and malondialdehyde (MDA) levels of the most well-known coffee brands in Türkiye and to discuss the factors associated with the increase of these toxic compounds in coffee products. In this research, 30 instant coffee samples were obtained from common commercial markets in Istanbul, Türkiye. The amounts of HMF and MDA in these coffees were determined by high-performance liquid chromatography (HPLC). The amounts of HMF and MDA in the coffee samples ranged from 2.8 to 1595 mg/kg and from 17.5 µg to 212 µg/100 g, respectively. There was no significant relationship between the declared amount of added sugar and the analyzed amount of HMF. The amounts of both HMF and MDA, or either HMF or MDA were generally higher in coffee products with high non-dairy coffee creamer content (82–85 %). The present study provides remarkable findings about the quality of coffee products commonly sold in Türkiye.

Nutritional Quality and Antioxidant Properties of Roselle-Tiger Nut Beverage

Background: A beverage is a liquid prepared from cereals, grains and leaves/calyxes for human consumption. Beverages are classified into alcoholic and non-alcoholic beverages. Objective: The study evaluated the nutritional quality and antioxidant properties of Roselle-tiger nut beverage. Methods: Roselle-tiger nut beverage was produced from the control samples roselle and tiger nut (% v/v) using the ratios 100:0 Roselle beverage, 0:100 tiger nut beverage and 80:20 Roselle-tiger nut beverage. Subsequently, Proximate, mineral, phytochemical compositions, antioxidants properties and sensory properties were determined using established methods. Results: There was an elevation in protein (16.29±2.39a) carbohydrate (11.08±9.59a), crude protein (16.29±2.39a) and ash content (3.09±0.56a) but a decrease in moisture and crude fat content. Also, an increase in Sodium (0.09±0.01b), Zinc (0.21±0.00b) and Copper (0.09±0.00b) content with a decrease in Potassium, Phosphorus, Manganese, Magnesium, Calcium and Iron levels. For phytochemical compositions, an increase in flavonoids (1.73±0.43a), saponins (1.25±0.75a) and alkaloids (1.36±0.13a) contents with a decrease in tannins, oxalates and phytate contents was observed. There was an elevation in free radical scavenging activity (0.36±0.00ab) and ferric reducing power (0.32±0.00c) but a decrease in hydroxyl scavenging activity and metal chelating ability. Sample MNP836 of Roselle-tiger nut beverage was the most preferred by panelists for appearance (8.10), taste (8.24), flavor (8.38), mouth feel (8.38) and overall acceptability (8.48). Conclusion: Substitution of roselle beverage with 20% tiger nut beverage improved the nutritional quality of roselle-tiger nut beverage.

Energy, nutrient and overall healthiness of processed packaged foods in Fiji, a comparison between 2018 and 2020

In Fiji, packaged foods are becoming increasingly available. However, it is unknown if nutrition composition of these foods has changed. This study aims to assess changes in energy, nutrient content and healthiness of packaged foods by comparing data from five major supermarkets in Fiji in 2018 and 2020. Foods were categorised into 14 groups; nutrient composition information was extracted and healthiness assessed using Health Star Rating (HSR). Descriptive statistics and a separate matched products analysis was conducted summarising differences in nutrient content and HSR. There was limited evidence of change in the nutrient content of included products however, there was a small reduction in mean saturated fat in the snack food category (-1.0 g/100 g, 95% CI -1.6 to -0.4 g/100 g). The proportion of products considered healthy based on HSR, increased in the convenience foods category (28.4%, 95% CI 8.3 to 48.5) and decreased in non-alcoholic beverages (-35.2%, 95% CI -43.6 to -26.9). The mean HSR score increased in the fruit and vegetables category (0.1 (95% CI 0.1, 0.2)) and decreased for non-alcoholic beverages (-1.1 (-1.3, -0.9)) and the sauces, dressings, spreads, and dips category (-0.3 (-0.3, -0.2)). Strengthened monitoring of the food supply is needed to improve the healthiness of foods available.

Association between Biochemical Parameters, Especially Hydration Status and Dietary Patterns, and Metabolic Alterations in Polish Adults with Metabolic Syndrome

It is important to understand which factors are central to the development of metabolic syndrome as the burden of the condition increases (MetS). The aim of this study was to search for associations between the frequency of non-alcoholic beverage consumption (FFQ), blood pressure, anthropometric measurements, biochemical parameters related to health and hydration status, and the number of MetS components in 290 adults diagnosed with metabolic disorders. Blood pressure and anthropometric measurements: body weight (BW), height (H), waist circumference (WC), handgrip strength (HGS), and total body water (TBW) were measured. Blood and urine samples were collected. We observed the highest frequency of consumption of tea drinks in women with four MetS components and fruit and vegetable juices in men with five MetS components. The highest systolic blood pressure (SBP) and BMI were found with five MetS components and the lowest TBW with three MetS components in both sexes. The lowest uric acid and urea were observed in women with three MetS components, while the lowest pH with five MetS components and the highest urine-specific gravity (USG) with four MetS components were observed in men. These findings highlight the need to focus on elucidating the relationship between diet, including beverage consumption, blood pressure, anthropometric measurements and biochemical parameters, and health and hydration status in adults with metabolic disorders in further research.

Human exposure to microplastics via the consumption of nonalcoholic beverages in various packaging materials: The case of Hong Kong

There is growing concern over microplastics in food and beverages, with potential implications for human health. However, little is known about microplastics in nonwater, nonalcoholic packaged beverages. This study addresses this research gap by implementing a dual-method approach that includes laboratory analysis to quantify microplastics in 50 packaged nonalcoholic beverages sold in Hong Kong, coupled with a beverage frequency questionnaire survey to provide a more accurate estimate of microplastic intake from these beverages. The beverages analysed spanned five categories–juice drinks, ready-to-drink teas, soda waters, soft drinks, and sports and energy drinks–and were packaged in four forms: aluminium cans, aseptic cartons, plastic bottles and glass bottles. The results showed that all beverage samples contained microplastics, with an average abundance of 42.1 ± 41.2 n/L (interquartile range [IQR]: 17.8–54.1 n/L), and these particles were predominantly smaller than 150 µm in size. Additionally, based on an annual beverage consumption rate of 157.3 ± 209.7 L/capita (IQR: 42.9–183.0 L/capita), it is estimated that Hong Kong adults ingest approximately 6200 microplastics per capita each year. The potential primary sources of these microplastics are atmospheric fallout and the packaging materials that endure mechanical stresses during the manufacturing and transportation of beverages. Compared to other known routes of exposure, including air, seafood, sugar, salt and honey, packaged nonalcoholic beverages present a comparable level of microplastic exposure, being lower than the first three but higher than the latter two. Nevertheless, the high prevalence of smaller microplastics in the samples is concerning. This study is considered to be important for food safety and human health, as it not only raises public awareness about microplastic contamination in packaged beverages but also serves as a call to action for the beverage industry to adopt more robust safety measures and for policymakers to revise packaging standards to reduce microplastic contamination and safeguard public health.

Higher Dietary Polyphenol Intake Is Associated With Lower Blood Inflammatory Markers

BackgroundEvidence suggests a link between polyphenol intake and reduced incidence of several chronic diseases. This could arise through associations between polyphenol intake and reduced systemic oxidative stress and subsequent inflammation. However, confirming this association is difficult, as few large cohorts allow for comprehensive assessments of both polyphenol intake and markers of systemic inflammation. ObjectivesTo address this, polyphenol intake was assessed in the UK-based Airwave cohort using 7-d diet diaries and data from Phenol-Explorer to test for associations between polyphenol intake and blood biomarkers of inflammation. MethodsParticipants included 9008 males and females aged 17–74 y (median age: 42 y) whose data was included in a cross-sectional analysis. Phenol-Explorer was used to estimate individuals’ polyphenol intake from diet data describing the consumption of 4104 unique food items. C-reactive protein (CRP) and fibrinogen were used as blood biomarkers of inflammation. ResultsThere were 448 polyphenols found in reported diet items. Median total polyphenol intake was 1536 mg/d (1058–2092 mg/d). Phenolic acids and flavonoids were the main types of polyphenols, and nonalcoholic beverages, vegetables, and fruit were the primary sources. Variation in energy-adjusted polyphenol intake was explained by age, sex, salary, body mass index, education level, smoking, and alcohol consumption. Linear regressions showed inverse associations between total daily intake and both CRP (β: −0.00702; P < 0.001) and fibrinogen (β: −0.00221; P = 0.038). Associations with specific polyphenol compound groups were also found. Logistic regressions using total polyphenol intake quartiles showed stepwise reductions in the odds of elevated CRP with higher intake (6%, 23%, and 24% compared with quartile 1; P = 0.003), alongside 3% and 7% lower odds per unit of polyphenol consumption equivalent to 1 cup of tea or coffee per day. ConclusionsThis study describes polyphenol intake in a large, contemporary UK cohort. We observed associations between higher intake and lower CRP and fibrinogen. This contributes to evidence supporting the health benefits of dietary polyphenols.