Nonalcoholic Research Articles

Sociodemographic and lifestyle correlates of energy drinks consumption in Serbian adolescents

Abstract Background and aim Energy drinks (EDs) are non-alcoholic beverages that typically contain high levels of caffeine and sugar in combination with other ingredients known to have stimulant properties. Although there is growing evidence of the harmful physiological and psychological effects of energy drinks their popularity has increased during the past decade. While researchers point out variety of health consequences, data on prevalence and correlates of EDs consumption are scarce. Aim of the study was to determine prevalence of EDs consumption and to investigate sociodemographic and lifestyle correlates of EDs consumption among adolescents in Serbia. Study design Secondary analysis of data obtained from 2022 Health Behaviour in School-aged Children Study (HBSC) in Serbia. Study included 3962 students aged 11, 13 and 15 years. Students with missing values for one or more study variables were excluded from the analyses. Methods Multiple logistic analyses stratified by age and sex were performed to estimate the associations between consuming EDs and sociodemographic and lifestyle characteristics. Results Overall, 15.6% of students consumed EDs more than once a week (16.2% of boys and 15.5% of girls) with highest percentage among 15-year-old students (20.3%). For both genders, the percentage of adolescents consuming ED more than once a week was higher among adolescents with lowest family affluence (21.9%), those consuming soft drinks daily (39.5%) and alcohol weekly (47.6%). In boys only, consuming ED several times a week was more frequent among adolescents having at least 60 min moderate-to-vigorous physical activity (MVPA) daily than among those with lower levels of MVPA. Conclusions Different patterns of ED consumption were identified suggesting need for tailored interventions aimed at reducing ED consumption in adolescents. Key messages • Every fifth h 15-year-old student in Serbia consume EDs more than once a week. • Higher EDs consumption among physically active boys indicate need for targeting interventions that will address this issue.

Potential reformulation of food products two years after implementation of Nutri-Score in Belgium

Abstract Background Nutri-score is a front of pack labeling system that provides consumers with simplified information of the nutritional quality of food products. It is based on a five color (green to red) or letter (A to E) scheme that grades the quality of the product using an algorithm that takes into account the energy, sugar, saturated fats, salt, fiber, protein content, and percent of fruits and vegetables. In Belgium, Nutri-score was implemented on a voluntary basis in April 2019. This study aims to explore reformulation of products with Nutri-score by comparing their nutrient content and Nutri-score distribution in 2019 and 2021. Methods Product data from one of the major retailers was used in the analysis. Similar products in 2019 and 2021 with matched barcodes were used. Descriptive statistics were computed and statistical analyses such as the signed rank test and the McNemars test were performed to respectively evaluate the changes in the nutrient content and Nutri-score. The tests were conducted at 5% level of significance. Results From the matched sample of 668 products, about 55% had a Nutri-score of A and B in both 2019 and 2021. The proportion of food products with Nutri-Score of A/B and of D/E was not significantly different after two years of Nutri-Score implementation. Results showed a significant decrease in the median energy content of dairy, sauces, and meat products and in the median sugar content of dairy and fruit and vegetable products. There was a significant increase in the median fiber content of the dairy, meat products, and non-alcoholic beverages. For all food groups, the salt content of the products in 2019 and 2021 was not significantly different. Conclusions This two-year interval analysis described the changes in the classification and reformulation of the products with Nutri-score. Favorable changes in the nutrient quality of the product profiles reveals improvement in their reformulation. Key messages • In this analysis, changes has been observed in the nutrient content of food products between 2019 and 2021. • Producers or manufacturers should continue working on commitments to enhance the nutritional quality of the products delivered to consumers.

The corporate political activity of Portugal’s food industry: enhancing public health transparency

Abstract Background This study in Portugal aims to monitor the Corporate Political Activity (CPA) in the food industry. Portugal provides a compelling case study due to its robust implementation of public health policies. Methods A systematic qualitative approach proposed by Mialon et al., a part of the INFORMAS Module 3, was employed. This method is based on the analysis of publicly available information. Key industry actors were selected through expert consultation and market analysis using EuroMonitor data. Information sources included industry, government, and academic materials accessed via websites and news. A thematic qualitative analysis was conducted involving iterative steps: identifying CPA practices based on predefined strategies - Taxonomy of Action Strategies: access and influence policymaking, use the law to obstruct policies, manufacture public support, shape evidence, displace and usurp public health, and manage reputations -, recording methods in a database, and saving evidence. Data collection spanned October 2023 to April 2024, covering materials from 2022 to 2023. Results Twenty-five key players were identified, including processed food and non-alcoholic beverage manufacturers, fast food companies, food retailers, and national trade associations. Food retailers, notably Jerónimo Martins, Lidl, Mercadona, and Sonae, showcased a higher prevalence of CPA. Nestlé and Sumol+Compal also emerged as prominent actors. The food industry in Portugal employs diverse strategies and tactics primarily focused on shaping evidence and managing reputations. While instances of displacing public health priorities and manufacturing public support were observed, they were relatively fewer. Only APED and FIPA showed engagement in policymaking influence. Conclusions Vigilant monitoring of CPA in the food industry in Portugal reveals dominant tactics of shaping evidence and managing reputations. Understanding these strategies is vital for policymaking to safeguard public health. Key messages • The food industry in Portugal employs diverse strategies, primarily shaping evidence and managing reputations, to influence public health policies. • Monitoring the Corporate Political Activity is key to preserving the integrity of public health policymaking in Portugal’s food industry.

A comprehensive study on the production of potassium sorbate and sodium benzoate reference material in orange juice

Controlling the content of preservatives in soft drinks is of paramount important for assessing their quality during production and consumption, as well as for ensuring consumer health. To effectively enhance laboratory capacity in preservatives analysis, the requirement for reference materials (RMs) of non-alcoholic beverages containing common preservatives such as potassium sorbate and sodium benzoate is fundamentally essential. This research was conducted to provide a procedure for the production of reference materials for potassium sorbate and sodium benzoate in orange juice. The concentration of potassium sorbate and sodium benzoate in the reference materials complied with Circular No.24/2019/TT-BYT which regulates the management and use of food additives. The two RMs of natural and flavored orange juice were homogeneous and stable, however, their quality and stability were strongly affected by the storage temperature. At a particular condition of 5°C, synthetic orange juice witnessed a higher stability than natural at 532 days and 318 days, respectively. Furthermore, an accelerated aging study demonstrated that at -20°C, the integrity of potassium sorbate and sodium benzoate in natural orange juice was identically maintained for a substantial period of almost 3 years (expected shelf life 1,049 days).

Microplastics contamination in popular soft drinks and non-alcoholic beverages marketed in Iran: Quantity and characteristics

Given the increasing reliance on plastic packaging in the beverage industry, this study investigates the presence of microplastics (MPs) in the most popular beverage brands in the Iranian market. A total of 19 bottled beverage brands, including soft drinks and non-alcoholic beverages, were randomly collected and filtered. Quantitative analysis of the MPs was then performed using stereomicroscopy and fluorescence techniques, and classification was based on color, shape, and size. In addition, the polymer type was determined using Fourier transform infrared spectroscopy (FT-IR), and the surface morphology and elemental composition of the MPs were examined using Scanning Electron Microscopy (SEM) and Energy dispersive X-ray spectroscopy (EDS). The results showed that approximately 80–90 % of the samples were contaminated with different MP types, with an average of 4.5 ± 4.8 particles/L detected by stereomicroscopy and 21.90 ± 25.72 particles/L by fluorescence microscopy. FT-IR analysis identified polyethylene terephthalate (PET) and polyethylene (PE) as the predominant polymer types and may clarify the possible role of packaging materials in the contamination of MPs. Fragments accounted for the highest proportion of MPs (71 %), followed by fibers (29 %). The size distribution of MPs was dominated by particles in the range of 1–500 μm (48 %), followed by 500–1000 μm (40 %) and 1000–1500 μm (12 %). MPs were black (84 %), with smaller proportions of red (7 %) and green (1 %), which may reflect the source of the contamination. The findings emphasize the necessity of increased monitoring and the application of countermeasures to lessen MPs contamination in the beverage sector.

Multidimensional fluorescence spectroscopic characterization of Spain’s top-selling gins: Category and alcohol content

Excitation-emission fluorescence spectroscopy (EEFS) is emerging as a powerful tool for food characterization and authentication. This study pioneers the use of EEFS to characterize and differentiate Spain’s top-selling gins, considering categories and alcohol content. Twenty gins, including alcoholic (ALC), light alcoholic (LIG), and non-alcoholic (NALC) types, were analyzed generating excitation-emission matrices (EEMs), which were processed with multi-way principal component analysis (MPCA) and PARAllel FACtor analysis (PARAFAC). Results revealed distinct spectral fingerprints for each gin type, with significant differences between alcoholic and non-alcoholic gins. Light gins closely resembled their full-alcohol counterparts, indicating minimal alteration in gin characteristics due to reduced alcohol content, while non-alcoholic gins showed substantial divergence. The MPCA model highlighted primary differences between ALC and NALC types, while the PARAFAC models identified specific fluorophores linked to juniper berries and other botanicals. This study confirms that EEFS, coupled with chemometrics, is effective in authenticating gin products, marking a significant advancement in spirit analysis.

Application of HPLC Coupled with a Charged Aerosol Detector to the Evaluation of Fructose, Glucose, Sucrose, and Inositol Levels in Fruit Juices, Energy Drinks, Sports Drinks, and Soft Drinks

The study aimed to estimate the levels of fructose, glucose, sucrose, and inositol levels in sweetened beverages with a newly developed method using HPLC coupled with a charged aerosol detector (CAD). In total, 85 commercially available non-alcoholic beverages, including 18 energy drinks, 8 sports drinks, 15 soft drinks, 14 fruit drinks, 7 fruit nectars, and 22 fruit juices were analyzed by HPLC-CAD. The method was validated, and it was characterized by a wide concentration range (1–150 µg/mL), sensitivity, and good accuracy (94.9–103%). The results showed significant variation in fructose, glucose, and sucrose concentrations in energy drinks, sports drinks, soft drinks, fruit drinks, fruit nectars, and juice. The highest total sugar contents (fructose, glucose, sucrose, and inositol) were found in energy drinks (14.2 g/100 mL), followed by fruit nectars (13.7 g/100 mL) and soft drinks (12.7 g/100 mL). Statistical analysis (Spearman correlation test, Kruskal–Wallis test) of the data showed significant relationships between particular sugars in the analyzed products.

The non-alcoholic fruit beverage market through patent prospecting

Non-alcoholic fruit beverages hold significant importance in the fruit processing chain. This article aimed to conduct a technological prospective study, through patents, in this specific beverage area. Patents were searched in the online databases of INPI (Brazil) and EPO (Europe), using keywords, the internation classification number, and filing dates. A total of 80 patents were retrieved, excluding duplicates and out of scope ones. The year 2020 witnessed the highest number of filings, followed by a decrease in subsequent years. Japan held 46% of the patents considered in this study, while Brazil accounted for 26%. Overall, the primary filers are from the industry, while 48% of Brazilian patents had educational and research institutions as filers. Lemon, orange, and grapefruit were the most cited fruits in the analyzed documents, indicating a wide participation of tropical fruits in beverage production. Despite Brazil being one of the world's largest fruit producers, Japan leads in innovations related to fruit beverages. Brazil needs to improve its innovation ecosystem to encourage domestic companies, achieve greater competitiveness in international trade, and add higher value to its traded goods.

The effectiveness of reduction in alcohol consumption achieved by the provision of non-alcoholic beverages associates with Alcohol Use Disorders Identification Test scores: a secondary analysis of a randomized controlled trial

BackgroundThe Alcohol Use Disorders Identification Test (AUDIT) is commonly used in clinical settings to assess the severity of alcohol-related problems, with the effectiveness of alcohol reduction interventions varying across this spectrum. In a recent study, we demonstrated that a 12-week intervention involving the provision of free non-alcoholic beverages reduced alcohol consumption among heavy drinkers for up to 8 weeks post-intervention. However, it remains unclear whether this effect was consistent across different AUDIT score ranges. Therefore, this secondary analysis aimed to examine whether the severity of alcohol-related problems, as indicated by AUDIT scores, influences the effectiveness of non-alcoholic beverage provision in reducing alcohol consumption.MethodsThis was a single-center, open-label, randomized, parallel-group study. Participants were Japanese individuals who frequently consumed large quantities of alcohol (at least 40 g/day for men and 20 g/day for women) but were not diagnosed with alcohol dependence. Participants were randomly assigned to either an intervention or control group. The intervention group received free non-alcoholic beverages once every 4 weeks over a 12-week period (24 bottles of 350 mL per case, up to three cases per session, for a total of three sessions). Alcohol and non-alcoholic beverage consumption over the previous 4 weeks was tracked using a drinking diary. For this secondary analysis, participants were categorized into four groups based on their AUDIT scores (group 1: ≤ 7 points, group 2: 8–11 points, group 3: 12–14 points, and group 4: ≥ 15 points), and changes in alcohol consumption were compared across these groups in both the intervention and control participants.ResultsThe provision of non-alcoholic beverages significantly increased non-alcoholic beverage consumption in all groups. However, alcohol consumption was significantly reduced in the intervention groups compared to controls only in groups 1–3. The reduction in alcohol consumption was less pronounced in groups 3 and 4 compared to group 1 (both, p < 0.05). Importantly, the provision of non-alcoholic beverages did not lead to an increase in alcohol consumption, even among individuals with higher AUDIT scores.ConclusionsThese findings suggest that individuals with higher AUDIT scores may experience a reduced benefit from a 12-week non-alcoholic beverage intervention in terms of alcohol consumption reduction. Nevertheless, this intervention appears to be a safe and effective strategy for reducing alcohol consumption in heavy drinkers who do not have alcohol dependence.Trial registrationUMIN UMIN000047949. Registered 4 June 2022.

A gastronomic product specific to the Caucasus region culinary: Khinkali (ხინკალი) &amp; Hinkal

In this research paper, the characteristics of khinkali and hinkal, which are a type of food specific to the Caucasus region, were examined within the context of Turkish and Georgian culinary cultures. The qualitative research method was adopted in the research and the purposive sampling technique was preferred. Face-to-face interviews were held in Artvin and Tbilisi with a total of ten participants, five of whom fulfilled the condition of preparing in Turkish and Georgian cuisines. At the end of the interviews, the data obtained from the participants were interpreted by conducting content analysis. This type of called “hinkal” in Turkish cuisine and “khinkali” in Georgian cuisine. The common features of product consist of “being a traditional product, learning the preparation at an early age, preparing the dough in similar ways, being widely consumed in cold winter months, having 5-6 pieces per portion on average, taking care to prepare it during holidays, serving it to guests, preparing it with family members, and laborious and time-consuming nature of preparation”. The most obvious differences between khinkali and hinkal are that they are folded in a half-moon shape in Turkish cuisine, roasted beef is used as a filling and consumed with pickles, whereas in Georgian cuisine they are folded as a bundle, ground beef is used as the stuffing, and it is consumed with either alcoholic or non-alcoholic beverages by sprinkling black pepper on it. In the study, it was concluded that both product types should be considered as gastronomic products. Besides, it was thought that determining common and different aspects by conducting similar studies on Turkish and Georgian cuisines, which have interacted with each other throughout history, would contribute to the relevant literature.

Improvement of the valuable compounds of fish waste through solid-state fermentation with probiotics

The nutritional value of fish waste is increased by using solid-state fermentation with probiotic strains. The highest number of viable cells were observed in the fish waste substrate by two strains, namely Lactobacillus plantarium (MT-ZH193) and Pediococcus acidilactici (CNCM I-4622 - MA 18/5 M). The temperature of 38 °C, the moisture of 42 %, and dried non-alcoholic malt beverage waste (MBW) at 5 % were the optimal values for desired variables to achieve maximum number of viable cells during the 48-hour fermentation (12.8 Log cfu/gdw). As the fermentation time increased, fat decreased by 28 %. The production of non-protein nitrogen increased as the true protein reduced during solid-state fermentation due to protease enzyme activity. The inhibition percentage of free radicals increased during the 48-hour fermentation as compared with the non-fermented sample. The first day of fermentation showed the highest level of protease enzyme activity. The results showed that fermented fish waste was a good choice as a feed additive for livestock and poultry due to its high concentration of protein and digestibility. It is also rich in non-protein nitrogen and peptides with antioxidant characteristics.

Validity and reliability of the Sustainable HEalthy Diet (SHED) index by comparison with EAT-Lancet diet, Mediterranean diet in Turkish adults.

Food consumption and diet are strongly associated with sustainability. The Sustainable HEalthy Diet index was developed to measure the nutritional, environmental, and sociocultural components of sustainable diets and healthy eating patterns. However, a methodological approach has yet to be proposed for Turkish adults. This study aimed to determine the validity and reliability of the SHED index in Turkish adults. Data were collected from 558 healthy adults using a web-based questionnaire. Internal consistency reliability was evaluated using Cronbach's alpha coefficient, and repeatability was evaluated using the test-retest method. Construct validity was investigated using the EAT-Lancet diet and the Mediterranean Diet Adherence Screener (MEDAS), and the adapted SHED index structures' accordance was evaluated with confirmatory factor analysis. Good reliability and repeatability were found (r = 0.758 and 0.795, respectively). A higher SHED index score was related to a greater intake of grains, fruits, and vegetables and a lower intake of meat, eggs, and dairy compared to EAT-Lancet diet food groups. A higher SHED index score was associated with a lower saturated fat and added sugar intake. While the SHED index was associated with greater adherence to the Mediterranean diet (r = 0.334, p < 0.001), it was negatively associated with non-alcoholic and diet non-alcoholic beverage consumption (r = -0.257 and -0.264, respectively; p < 0.001). The SHED index showed good validity and reliability in Turkish adults. Our results suggest that the SHED index can be used in epidemiological and intervention studies because it allows the measurement of diets in terms of health and sustainability to propose adaptations accordingly.

Comprehensive characterization of volatile compounds in Iranian black teas using chemometric analysis of GC-MS fingerprints

Black tea, a widely popular non-alcoholic beverage, is renowned for its unique aroma and has attracted significant attention due to its complex composition. However, the chemical profile of Iranian tea remains largely unexplored. In this research, black tea samples from key tea cultivation regions in four geographical areas in northern Iran were firstly analyzed using headspace solid-phase microextraction followed by gas chromatography–mass spectrometry (HS-SPME-GC–MS) to separate, identify, and quantify their volatile organic compounds. Subsequently, employing a robust investigative strategy, we utilized for the first time the well-known multivariate curve resolution-alternating least square (MCR-ALS) method as a deconvolution technique to analyze the complex GC–MS peak clusters of tea samples. This approach effectively addressed challenges such as severe baseline drifts, overlapping peaks, and background noise, enabling the identification of minor components responsible for the distinct flavors and tastes across various samples. The MCR-ALS technique significantly improved the resolution of spectral and elution profiles, enabling both qualitative and semi-quantitative analysis of tea constituents. Qualitative analysis involved comparing resolved peak profiles to theoretical spectra, along with retention indices, while semi-quantification was conducted using the overall volume integration (OVI) approach for volatile compounds, providing a more accurate correlation between peak areas and concentrations. The application of chemometric tools in GC–MS analysis increased the number of recognized components in four tea samples, expanding from 54 to 256 components, all with concentrations exceeding 0.1 %. Among them, 32 volatile compounds were present in every tea sample. Hydrocarbons (including alkenes, alkanes, cycloalkanes, monoterpenes and sesquiterpenes), esters and alcohols were the three major chemical classes, comprising 78 % of the total relative content of volatile compounds. Analyzing black teas from four distinct regions revealed variations not only in their volatile components but also in their relative proportions. This integrated approach provides a comprehensive understanding of the volatile chemical profiles in Iranian black teas, enhances knowledge about their unique characteristics across diverse geographical origin, and lays the groundwork for quality improvement.

Advising patients on the use of non-alcoholic beverages that mirror alcohol

•Non-alcoholic beverages that mirror alcohol have potential benefits and risks.•Providers are currently offering varied health guidance on use of these beverages.•Research is needed to yield consensus on non-alcoholic beverage use health effects.

Green and real-time detection of GHB in soft drinks and alcoholic beverages using an eco-friendly cellulose paper-based fluorescent probe

Chemical submission, a nefarious tactic increasingly employed in criminal activities, has spurred urgent calls for innovative countermeasures. GHB, often dubbed “liquid ecstasy,” stands out as a favoured agent for its surreptitious nature and seamless solubility in water and alcoholic beverages. Addressing this menace head-on, a groundbreaking study delves into the development of advanced chemosensors, leveraging 2-aminonaphtoxazole- and benzoxazole-based compounds adorned with fluorescein, to construct a cellulose paper-based detection system. This ingenious setup not only detects GHB in water but extends its vigilance to real alcoholic and non-alcoholic beverages, illuminating a pathway to thwart potential assailants. With a fluorescence enhancement mechanism at play, the system boasts a dynamic range from 0 to 125 mM GHB in water, exhibiting a commendable limit of detection (LOD) at 7.3 mM. Crucially, its eco-friendly nature, devoid of solvent residuals, underscores its suitability as a proactive shield against chemical submission, embodying a beacon of hope in the fight against such insidious threats to public safety.

Near-infrared photothermal lens as microfluidic analyzer for determination of phosphate in food and biological samples

In this work, photothermal lens spectrophotometer (PTLS) with crossed-beam configuration pumped by a laser diode (850 nm) was used for determination of soluble phosphorus exists mainly in the form of orthophosphate (PO43−) in nonalcoholic beverage and human blood serum samples. The determination was carried out after complexation reaction between blue molybdenum and phosphate in aqueous solution. UV–vis spectrophotometry was used by measuring absorption in the near infrared region (815 nm) for optimizing the complex formation time, concentrations of reducing agent and sulfuric acid. The UV–vis absorption measurements showed that the calibration curve was obtained in the concentration ranges of 0.5–80 mg L−1 with a linear correlation coefficient of 0.98 and a detection limit of 0.2 mg L−1. Then, PTLS at a wavelength of 850 nm after optimizing the device conditions (flow rate, excitation laser power and interrupting frequency) was used for phosphate determination. The calibration curve in the concentration range of 11–1000 µg L−1 has a correlation coefficient of 0.98 and a detection limit of 4 µg L−1. The achieved detection limit was about 50 times better than NIR absorption spectrometry using a conventional 1 cm sample cell. In PTLS with the 3 μL microfluidic cell experimental detectability amount of phosphate is 33 picogram, while in UV–vis-NIR method this amount is 1.5 µg.

Forced Adoption of Innovations: The Case of Consumer Behavior with Food Warning Labels in Mexico

On March 27, 2020, an amendment to the Official Mexican Standard NOM-051 was published in the Official Gazette of the Federation. The amendment addresses general labeling specifications for food and non-alcoholic beverages. The new regulation introduces three significant changes, which came into force on October 1, 2020. These are warning labeling, nutrient profile, and persuasive elements on the packaging. This study assesses the impact of the regulation on the consumer at three levels: the extent to which consumers understand the five labels, their perception of the image of the product categories and companies, and the potential for shifts in consumption patterns. Similar regulations have been implemented in some other Latin American countries, such as Chile and Ecuador, but the results thus far are inconclusive concerning the actual impact of a long-term change in consumer behavior. With respect to studies conducted in Mexico, this research represents a pioneering investigation into the subject matter. A survey comprising 14 questions was administered, to elucidate the respondents' perceptions and attitudes. The survey was conducted online through convenience sampling with the Google Forms tool. The study was conducted on a sample of 210 individuals, comprising both male and female participants aged 18 and above, who were consumers of mass-produced products that were subject to the provisions of NOM-051. The findings indicate that the majority of respondents lacked clarity regarding the significance of the five black labels on the packaging. Furthermore, the new regulation did not exert a considerable influence on their consumption of processed foods and non-alcoholic beverages. It is anticipated that this research will serve as a reference for companies, government entities, marketing professionals, academics, and all those with an interest in the subject, given that it demonstrates notable findings in several aspects of the regulation's implementation, slightly over a year after its enactment, and the consequences it has had on Mexican consumers and their consumption habits.

Deciphering contaminants and toxins in fermented food for enhanced human health safeguarding.

Fermented foods have been a component of the human diet since ancient times, including live bacteria employed to restore gut health, contributing to the frontline of functional food progression. Human concern about the harmful consequences of possible contaminants has increased significantly as their toxicity, carcinogenicity, and teratogenicity have become more publicized. In order to take preventive measures, it is essential to correctly identify and define the implications of contaminants and toxins in human health and intestinal microbiota balance for preventing or diagnosing epidemics before they cause damage. The longer food chain that results from urbanization and underreporting of diseases makes it harder to correlate contaminated food to disease, which in turn presents challenges to improving food safety. This research aims to present the potential physical, chemical, and microbiological pollutants and toxins found in fermented products and their effects on human health. The scope tackles various categories of fermented foods, such as dairy products, alcoholic and nonalcoholic beverages, fermented meat products, traditional bakery products, and fermented cereals and vegetables. Furthermore, it examines specific control processes such as rigorous sanitation protocols, advanced packaging technologies, regulatory harmonization, and decontamination methodologies used to prevent the release of contaminants from fermented foods. Future viewpoints and opportunities are briefly mentioned in the conclusion.

Hazard and Health Risk Assessment of Heavy Metals in Non-Alcoholic Beverage Consumed in Abia State, Nigeria

The quality of non-alcoholic beverages consumed in Aba, Abia State, southeastern Nigeria and health risk assessment of heavy metals required periodic evaluation so as to avert potential health hazard. Hence, the objective of this paper as to evaluate the hazard and health risk assessment of heavy metals in non-alcoholic beverages consumed in Abia State, Nigeria using health risk assessment models. Heavy metals concentrations were determined using atomic absorption spectrophotometer (Agilent 280FS AA). The average heavy metal concentrations of non-alcoholic drink samples ranged from 0.040 - 1.132 mg/l in ascending order of Zn &lt; Cd &lt; Co &lt; Cu &lt; Pb &lt;Cr &lt; Mn &lt; Fe respectively. The average concentrations of Mn, Cr, Cd, Fe and Pb exceeded the standard maximum permissible limits for drinking water quality. The values of estimated daily intake for Cd, Fe, Pb, Cr, Mn and Zn were within acceptable provisional tolerable daily intake and safe limits. The hazard quotient (HQ) values for Mn, Cr, Cd, Zn and Fe were within safe limit (&lt; 1.0), except for Co and Pb that had HQ values greater than one in over 37.5 % of the total samples, indicating associated potential chronic health risks. Hazard index of 72.5% of all the non-alcoholic drink samples were above the safe limit (&gt;1.0), signifying potential chronic health risk as a result of combine effects of these heavy metals. The incremental life cancer for Cr, Cd and Pb ranged from 2.59E-05 - 1.79E-03, 1.35E-04 – 2.81E-04 and 3.92E-06 - 3.24E-05 respectively. The incremental life cancer values of Pb were within the recommended safe limit of not greater than 1.0 × 10-4 and has the least likelihood of any potential cancer risks. However, Cd, and Cr had cancer risk values higher than the save limits, indicating potential life cancer health risks in both children and adult population.

Unhealthy Food and Beverage Marketing to Children in the Digital Age: Global Research and Policy Challenges and Priorities.

Food and nonalcoholic beverage marketing is implicated in poor diet and obesity in children. The rapid growth and proliferation of digital marketing has resulted in dramatic changes to advertising practices and children's exposure. The constantly evolving and data-driven nature of digital food marketing presents substantial challenges for researchers seeking to quantify the impact on children and for policymakers tasked with designing and implementing restrictive policies. We outline the latest evidence on children's experience of the contemporary digital food marketing ecosystem, conceptual frameworks guiding digital food marketing research, the impact of digital food marketing on dietary outcomes, and the methods used to determine impact, and we consider the key research and policy challenges and priorities for the field. Recent methodological and policy developments represent opportunities to apply novel and innovative solutions to address this complex issue, which could drive meaningful improvements in children's dietary health.