Types Of Soft Drinks Research Articles

Impact of Dietary Fiber on Soft Drinks with Varied Sweeteners

In the present work, the characteristics of the effect of dietary fiber in two types of soft drinks were compared, considering beverages with low and high sucrose content, using a 22 experiment design for the independent variables amount of dietary fiber and sucrose content. The dependent variable was the percentage of soluble solids, and experimental runs were carried out to establish the stability of the product during the process. The design mentioned above determined significant differences in physicochemical parameters, such as increased fiber percentage and sucrose amount in final brix degrees. Samples of the Beverage were taken during processing and evaluated over time to establish the behavior of soluble solids, density, and the amount of fiber during the pasteurization process, which was determined at 85ºC for 120 seconds. The behavior of the unpasteurized soft drink was also studied at refrigeration temperature for one day in samples with sucrose and partially substituted with sucralose, enriched with dietary fiber and without its addition, to evaluate and analyze if the thermal effect determines a significant difference in the quality of the finished product. The laboratory analyses were based on a quantitative, enzymatic-gravimetric analysis of dietary fiber and soluble solids. The best option was chosen considering the best variety of soft drinks with low sucrose content and enriched with dietary fiber, increasing the beverage's nutritional value. This selection was implemented in a soft drink factory, and the procedure was standardized at the industrial level. The development of this research contributed to technological improvements reflected in the product's final price, minimizing costs and highlighting that with a minimum investment, it is competitive. The results of the tests performed on the carbonated beverage to determine the response variables were statistically analyzed using STATGRAPHICS software. The triplicate results of each trial were initially evaluated for significant differences attributable to the treatments, and the validity of the data was verified by analysis of their distributions, considering a relative error of less than 10%. Finally, current computer programs automatically calculate the p-value, and for the interpretation of the various results, this calculated value is compared with a pre-established confidence level, which generally is 95%. Keywords: increased fiber; soluble solids; sucralose; sucrose.

Impact of Dietary Fiber on Soft Drinks with Varied Sweeteners

In the present work, the characteristics of the effect of dietary fiber in two types of soft drinks were compared, considering beverages with low and high sucrose content, using a 22 experiment design for the independent variables amount of dietary fiber and sucrose content. The dependent variable was the percentage of soluble solids, and experimental runs were carried out to establish the stability of the product during the process. The design mentioned above determined significant differences in physicochemical parameters, such as increased fiber percentage and sucrose amount in final brix degrees. Samples of the Beverage were taken during processing and evaluated over time to establish the behavior of soluble solids, density, and the amount of fiber during the pasteurization process, which was determined at 85ºC for 120 seconds. The behavior of the unpasteurized soft drink was also studied at refrigeration temperature for one day in samples with sucrose and partially substituted with sucralose, enriched with dietary fiber and without its addition, to evaluate and analyze if the thermal effect determines a significant difference in the quality of the finished product. The laboratory analyses were based on a quantitative, enzymatic-gravimetric analysis of dietary fiber and soluble solids. The best option was chosen considering the best variety of soft drinks with low sucrose content and enriched with dietary fiber, increasing the beverage's nutritional value. This selection was implemented in a soft drink factory, and the procedure was standardized at the industrial level. The development of this research contributed to technological improvements reflected in the product's final price, minimizing costs and highlighting that with a minimum investment, it is competitive. The results of the tests performed on the carbonated beverage to determine the response variables were statistically analyzed using STATGRAPHICS software. The triplicate results of each trial were initially evaluated for significant differences attributable to the treatments, and the validity of the data was verified by analysis of their distributions, considering a relative error of less than 10%. Finally, current computer programs automatically calculate the p-value, and for the interpretation of the various results, this calculated value is compared with a pre-established confidence level, which generally is 95%. Keywords: increased fiber; soluble solids; sucralose; sucrose.

Surface roughness of two composite resins after immersion in soda drinks: in vitro study

Compare the surface roughness of two composite resins after immersion in carbonated beverages. 160 resin discs (6 x 2 mm) were divided into 8 groups (n=20 per group) according to type of resin (Filtek™ Z350 XT® and Palfique LX5®) and type of immersion in beverages (distilled water, Coca Cola®, Inca Kola® and Kola Escocesa®. The immersions were carried out under a structured cycle: 4 immersions a day for 5 days, intermediate storage in distilled water and overnight incubation for 8 h at 37°C. The measurements with the roughness meter were evaluated in three times: baseline, 7 and 14 days. The three-way Anova test was used at P<0.05. Roughness showed differences only for the individual factors of time (P<0.000) and resin (P=0.000), and for the interaction time*drink (P=0.000) and resin*drink (P=0.003). Roughness was higher with Filtek Z350 XT® immersed with Inca Kola® (0.85 ± 0.37) than 14 days compared to other times (P=0.035) and with Palfique LX5 immersed in Coca Cola® at 7 days (1.61 ± 0.42) and in Inca Kola® at 14 days (1.66 ± 0.56) compared to distilled water (P<0,05). Surface roughness was affected by the type of resin, the type of soft drink and the immersion time. The roughness was greater with the Palfique LX5® nanohybrid resin, the Inca Kola® drink and after 14 days of immersion.

Analysis of Tin, Arsenic and Lead in Soft Drinks by Microwave Digestion and Its Applicability

A microwave digestion method for the analysis of tin, arsenic and lead in soft drinks was studied and its performance was evaluated. The trueness, repeatability (RSD) and Intralaboratory reproducibility (RSD) of the method were estimated to be in the ranges of 93-100, 0.7-6.1 and 0.9-8.6%, respectively. In the preparation of the samples for tin analysis, the addition of sulfuric acid after microwave digestion improved the recovery rate and reproducibility. To verify the applicability of this method, recovery tests were conducted on five types of soft drinks, and the results were satisfactory. It was confirmed that this method is applicable to the digestion of a wide range of soft drinks and to the analysis of tin, arsenic, and lead, and that it reduces working time and makes the work easier compared to the conventional method.

Impact of soft drinks to health and economy: a critical review

AimsTo provide information regarding the different types of soft drinks and critically reviewing their risk on the dental and general health of children and adolescents, as well as the cost associated with such drinks.MethodsThe literature was reviewed using electronic databases, Medline, Embase, Cochrane library, and was complemented by cross-referencing using published references list from reviewed articles. Search words; soft drinks, juices, carbonated drinks, sports and energy drinks, soft drink and dental diseases, soft drink and health, cost of soft drinks, soft drink advertising, sugar tax on soft drinks were used for this review. In total, 104 papers were reviewed by both authors; of these, 62 papers were found to have relevant information.ResultsThe consumption of soft drinks was found to have increased dramatically over the past several decades. The greatest increase in soft drink consumption has been among children and adolescents. Some commercial soft drinks are high in sugar content and acidity. In addition, they supply energy only and are of little nutritional benefit and lack micro-nutrients, vitamins and minerals. Soft drink consumption can contribute to detrimental oral and general health. Efforts have been made by manufacturers and government agencies to reduce the potential harmful effects of sugar-containing soft drinks on teeth and general health. These include banning the sale of soft drinks in schools, restricting soft drinks advertising, modifying the composition of soft drinks and introducing tax on sugar-containing soft drinks.ConclusionsThe consumption of soft drinks with high sugar content and acidity can contribute to detrimental oral health and may also affect general health. Therefore, it is necessary to educate patients about the harmful effects of different types of soft drinks as it is not always easy for individuals to identify from drink labelling the ingredients which they contain.

A química dos refrigerantes em uma abordagem experimental e contextualizada para o ensino médio

As atividades práticas podem trazer vários benefícios para as aulas de Ciências, isso quando bem planejadas, contextualizadas e abordadas de uma forma investigativa. Este trabalho traz uma proposta de atividade experimental para alunos de ensino médio, e visa associar o cotidiano do aluno aos conteúdos de Química ministrados em sala de aula. Como material experimental na atividade elaborada, foram usados diferentes tipos de refrigerantes, por estarem diretamente ligados ao dia a dia dos alunos e por serem do conhecimento de todos. Por meio da experimentação realizada, foi possível abordar uma série de conteúdos que devem ser ministrados durante o Ensino Médio, como soluções. O experimento proposto foi testado e avaliado com alunos do Ensino Médio e também com alunos do curso de Licenciatura em Química, mostrando-se como uma boa alternativa a ser utilizada em sala de aula.

In vitro assessment of erosive effects of some common soft drinks on dental hard tissues

Background/Aim: The chemical nature of soft drinks is acidic, so they possess the capacity to cause hard tissue erosion. The aim of this study is to assess the potentially erosive effect linked to pH and titratable acidity of some common soft drinks on dental hard tissues in prolonged time exposure. Material and Methods: Seven types of soft drinks in Romanian market were selected for this study. The pH and Titratable acidity were determined. Twenty one human dental hard tissue specimens were immersed in 5 ml solution each for 336h. Every 48h weight loss was determined for each specimen and after 336h volume changes were calculated. Enamel microhardness was determined using a Microhardness Tester model HV-1000 and compared to normal enamel microhardness. Results: The pH values of beverages ranged from 2.37 to 3.1, showing no significant differences. All specimens presented color and surface texture modifications, weight loss and volume reduction. There were found significant differences between the mean values of weight loss and enamel microhardness of each type of specimens and type of beverages tested. The most representative findings were achieved by indentations done in specific zones on Sprite® immersed specimen. This result suggest that microhardness near the eroded surface was significant lower than in other zones. Conclusions: Data obtained have shown that all the soft drinks tested had an erosive effect, causing dental hard tissue dissolution. For prolonged time exposure titratable acidity may be a major predictor for erosive potential. Dental erosion may affect different levels of enamel causing decreased enamel microhardness.

ПРОИЗВОДСТВО ХОЛОДНОГО ЧЕРНОГО ЧАЯ С НАТУРАЛЬНЫМ ЗАМЕНИТЕЛЕМ САХАРА – СТЕВИЕЙ [Stevia rebaudiana BERTONI (L.)

Currently, many countries are actively replacing sugar in recipes for different products. This is due to the need to optimize human nutrition and create a rational nutrition for people with certain diseases. Drinks are the most convenient for eating. People prefer soft drinks every day. The most common non-alcoholic beverage is cold black tea. Therefore, the purpose of the research was to study the possibility of using sugar substitute – stevia and traditional local plant materials in the recipe for the production of cold black tea. The results of the assessment of organoleptic, physical and chemical indicators, the content of macro and microelements in cold black tea, produced according to different recipes are given. A promising direction in the creation of new types of soft drinks is the use of domestic, traditional local plant materials containing a wide range of substances of various pharmacological orientations. Due to the wide range of polyphenolic substances in the composition, they increase the body tone, the adaptive capabilities of the nervous system, the body's resistance to adverse environmental factors, and have antioxidant properties. For this purpose, and in order to adjust the organoleptic characteristics, additional components of the prescription set (dry herb peppermint, melissa, currant leaves of red, black and raspberries) were used. The use of traditional local plant materials and sugar substitute stevia in the production of cold black tea expands the range of this product in the global soft drink industry. The blend of a new drink has a full bouquet of taste and aroma characteristics, the organoleptic and physico-chemical indicators comply with the requirements of GOST 28188-2014. Drinking a single portion of the drink in 237 ml. will meet the daily recommended intake rate of mineral substances from 0.2...to 3.9 % for an adult.

Implementasi Metode CHAID (Chi-Squared Automatic Interaction Detection) pada Segmentasi Trend Penjualan Minuman Ringan di Indonesia

Saat ini beberapa outlet mengevaluasi produknya dengan melihat trend penjualan berbagai jenis minuman ringan selama periode tertentu untuk menyusun strategi pemasaran yang efektif. Metode CHAID (Chi-Squared Automatic Interaction Detection) merupakan salah satu metode statistika non-parametrik yang efisien untuk melakukan pengklasifikasian terhadap aspek-aspek apa saja yang dapat meningkatkan penjualan minuman ringan tersebut. CHAID memilih peubah-peubah yang signifikan berdasarkan uji Khi-Kuadrat antara kategori-kategori peubah penjelas dengan kategori-kategori peubah respon berskala nominal atau ordinal. Penelitian ini bertujuan untuk mengklasifikikasikan karakteristik yang menjadi penciri keragaman dan menentukan target pasar yang mampu memaksimumkan keuntungan pada trend penjualan berbagai jenis minuman ringan dengan menggunakan metode CHAID. Hasil dari CHAID berupa diagram pohon berdasarkan segmen dari peubah penjelas yang berasosiasi terhadap peubah respon menjadi informasi yang lebih mudah dimengerti. Penelitian ini menghasilkan 11 dari 20 segmen yang dijadikan sebagai acuan dalam menentukan target pasar terhadap peningkatan trend penjualan minuman ringan yang tersebar di kota-kota besar di Indonesia. Segmen yang terbentuk berasal dari 4 peubah penjelas yaitu persebaran kota, tipe outlet, sumber pembelian, dan metode pembayaran dengan akurasi segmentasi sebesar 71.4%.

УПРАВЛІНСЬКІ АСПЕКТИ РОЗВИТКУ ПІДПРИЄМСТВ АГРОПРОДОВОЛЬЧОГО РИНКУ В УМОВАХ КОНКУРЕНТНОГО СЕРЕДОВИЩА

The main tendencies of development of the Ukrainian beer market are considered in the article. In particular, the most powerful brewery in Poltava region - PJSC «Firm «Poltavpivo» was singled out and the main types of its activity were substantiated: production of beer, soft drinks, kvass (sold only in summer), mineral waters and other waters, retail sale of beverages in specialized stores. The volumes of sales of the company's products during 2017- 2019 and the main privileges are studied: affordable prices, high quality products and a wide range: 10 types of beer, 14 types of soft drinks and bread kvass. The main competitors of the company have been identified, namely such manufacturers as: «AV InVev Ukraine» (its trademarks («Chernihivske», «Rogan», «Yantar», «Rogan», «Staropramen», «Bud»), «Carlsberg Ukraine» (Trademarks «Lvivske», «Baltika»), «Obolon» (trademarks «Obolon», «Nike», «BeerMix»), Alliance «Efes and SABMiller» (trademarks Sarmat, «Zhiguli», «Good Shubin»), Alliance PPB and Oasis CIS» (TM «First Private Brewery», «Galician Crown», «Zhiguli and Barne», «Transcarpathian», Stare Misto). The main factors influencing the effective development of the brewing industry are identified: ban on advertising of beer products, purchasing power of the population, seasonality of production, introduction of licensing for trade in beer drinks, rising raw material prices, the state of the economy. The main prospects for the development of the industry are outlined: strengthening communication activities through active advertising policy, new outlets, development of the craft beer market segment, introduction of new resource- and energy-saving technologies in production, which will reduce the cost of finished beer and expand the product portfolio.

Analisis Faktor-Faktor yang Mempengaruhi Pilihan Jenis Minuman pada Situasi Konsumsi Hang-Out dan Celebration

&lt;p&gt;&lt;em&gt;Soft-drink market in Indonesia continuously grows in the last ten years; however the growth is varied among soft-drink categories in different years. This encourages practitioners in soft-drink industry to understand what factors influencing the consumer when they buy soft-drink to consume, as this will be beneficial to formulate an effective marketing strategy. This research elaborates factors that are predicted as influencer for consumer in choosing soft-drink to buy and consume during hang-out and celebration situation. From 2&lt;/em&gt;&lt;em&gt;6&lt;/em&gt;&lt;em&gt; factors of product attributes, consumer characteristics, social, and environmental, there are 11 factors which significantly influence respondent decision to choose&lt;/em&gt;&lt;em&gt; &lt;/em&gt;&lt;em&gt;any type of soft-drink. These are: age, education, household expenditure, hang-out frequency, product availability, taste, aroma, product freshness, manufacturer reputation, and peer’s choice of drink. Bottled water, carbonated soft-drink, and ready to drink tea are the most chosen soft-drink categories by respondent.&lt;/em&gt;&lt;em&gt;&lt;/em&gt;&lt;/p&gt;

Automated Multicomponent Analysis of Soft Drinks Using 1D 1H and 2D 1H-1H J-resolved NMR Spectroscopy

Nuclear magnetic resonance (NMR) spectroscopy is evaluated as an efficient analytical technique for simultaneous identification and quantitation of multiple compounds in alcohol-free beverages. The method was validated for three different types of soft drinks, including a beverage with high sugar content, a diet product and an energy drink. The sample preparation required only 600 μL of degassed soft drink, 70 μL of 0.1 % TSP-d4 in D2O (for referencing and locking) and 100 μL of phosphate buffer (pH = 2.89). The simultaneous quantitative analysis of eleven compounds, such as sugars, flavourings, sweeteners, organic acids, alcohol (ethanol), vitamins and amino acids, was achieved using an automated procedure based on the PULCON principle (pulse length based concentration determination). Recovery rates were between 80 % (HMF) and 106 % (ethanol). The limits of quantitation (LOQ) varied between 52 mg/L for saccharin and 12 g/L for sucrose due to different matrix contents. Sample analysis time is about 25 min including sample preparation and automated data processing. A comparison with conventional methods showed the suitability of NMR for routine analysis of soft drinks.

Consumo de refrigerante reduz a ingestão de alimentos em ratos Wistar

Aims: To evaluate the effect of caloric and non-caloric soft drink intake on food consumption, body weight and composition, and metabolic parameters in rats. Methods: Controlled experimental study in which 30 male Wistar rats were divided into three groups and given food and beverage ad libitum during 17 weeks. The groups were as follows, according to the offered food: Control group – standard chow and water; Caloric soft drink group – standard chow, caloric soft drink, and water; and Non-caloric soft drink group – standard chow, non-caloric soft drink, and water. Results: There was no statistical difference in total energy intake, body weight, and fat deposition between groups. However, the chow energy intake was 45% lower in the caloric soft drink group compared to the control and non-caloric soft drink groups (198.7±0.7 kJ vs. 349.4±2.0 and 373.0±1.3 kJ, respectively), with 46% of the energy provided by the soft drink. The caloric soft drink group consumed 22% more carbohydrate, especially sucrose, compared to the control group (p<0.05). Macronutrient intake was not different between the control and non-caloric soft drink groups, but the caloric soft drink group consumed less protein and lipids when compared to the other groups (3.5±1.0 g of protein vs. 6.2±0.1 and 6.7±0.1 g, respectively; 0.7±0.01 g of lipids vs. 1.3±0.02 g and 1.4±0.02 g, respectively). Consumption of non-caloric soft drinks increased total sodium intake and consumption of both soft drinks decreased water intake. Although body weight varied during the experiment, there was no significant difference between groups at the end of the experiment, and no difference in fat deposition, fasting glucose, insulin and leptin, insulin resistance index, and lipid profile. Conclusions: The consumption of both types of soft drinks did not affect energy intake, body weight and composition, or metabolic parameters; however, it increased fluid intake and decreased water ingestion. Caloric soft drink intake influenced the amount and the quality of solid food consumed, compromising diet quality.

Characterization of Carbonated Beverages Associated to Corrosion of Aluminium Packaging

The objectives of this study were to evaluate the characteristics of commercial soft drinks related with the corrosion process of the aluminium packaging and based on that, propose model solutions for future studies of beverage/package interaction and corrosion process of metal packages. Therefore, the pH, acidity, concentration of chlorides and copper in six types of soft drinks were determined, as well as the corrosion potential of the aluminium and the current density corrosion obtained in polarization curves using the beverages as electrolyte. Based on the results obtained, a solution of citric acid (pH = 3) containing chloride (250 mg/kg) and copper ions (250 µg/kg) is proposed. The obtained results are potentially useful for the industry and future studies regarding the interaction process between soft drinks and aluminium cans. Copyright © 2015 John Wiley & Sons, Ltd.

Associations of sugar-containing beverages with asthma prevalence in 11-year-old children: the PIAMA birth cohort.

Recently, a few studies have linked soft drink consumption to increased asthma risk, but the contribution of different types of soft drinks is unknown. We investigated cross-sectional associations between six different types of soft drinks and asthma in 11-year-old children. We analyzed data of 2406 children participating in the Dutch Prevention and Incidence of Asthma and Mite Allergy birth cohort. At age 11, children self-reported consumption of sugar-added drinks, diet drinks, sweetened milk drinks, 100% fruit juice, energy drinks and sport drinks. The definition of asthma was based on parental reports of wheezing, prescription of inhaled corticosteroids and doctor's diagnosis of asthma. The prevalence of asthma in this study was 5.8%. In adjusted logistic regression analyses, asthma risk was increased for high (⩾10 glasses/week (gl/wk) versus low (<4 gl/wk) consumption of 100% fruit juice (odds ratio (OR): 2.09, 95% confidence interval (CI): 1.21-3.60), sugar-added drinks (OR: 1.56, 95%CI: 0.95-2.56) and for very high (>21.5 gl/wk) versus low (<12.5 gl/wk) total sugar-containing beverage (SCB) consumption (OR: 1.91, 95%CI: 1.04-3.48). Consumption of other beverages and consumption of fruit were not associated with increased asthma risk. No evidence for mediation of the observed associations by body mass index was found. This study indicates that high consumption of 100% fruit juice and total SCBs is associated with increased asthma risk in children. The positive association between consumption of 100% fruit juice and asthma is an unexpected finding that needs confirmation in future studies.

Risk assessment of additives through soft drinks and nectars consumption on Portuguese population: A 2010 survey

This study investigated whether the Portuguese population is at risk of exceeding ADI levels for acesulfame-K, saccharin, aspartame, caffeine, benzoic and sorbic acid through an assessment of dietary intake of additives and specific consumption of four types of beverages, traditional soft drinks and soft drinks based on mineral waters, energetic drinks, and nectars.The highest mean levels of additives were found for caffeine in energetic drinks, 293.5mg/L, for saccharin in traditional soft drinks, 18.4mg/L, for acesulfame-K and aspartame in nectars, with 88.2 and 97.8mg/L, respectively, for benzoic acid in traditional soft drinks, 125.7mg/L, and for sorbic acid in soft drinks based on mineral water, 166.5mg/L.Traditional soft drinks presented the highest acceptable daily intake percentages (ADIs%) for acesulfame-K, aspartame, benzoic and sorbic acid and similar value for saccharin (0.5%) when compared with soft drinks based on mineral water, 0.7%, 0.08%, 7.3%, and 1.92% versus 0.2%, 0.053%, 0.6%, and 0.28%, respectively. However for saccharin the highest percentage of ADI was obtained for nectars, 0.9%, in comparison with both types of soft drinks, 0.5%.Therefore, it is concluded that the Portuguese population is not at risk of exceeding the established ADIs for the studied additives.

Cola intake and serum lipids in the Oslo Health Study

Soft drinks can be a major source of sucrose, which may influence serum lipid concentration. We have examined the association between intake frequency of various types of soft drinks and the concentration of serum triglycerides (TG) and high-density lipoprotein (HDL) and low-density lipoprotein (LDL) cholesterol in the cross-sectional Oslo Health Study. A total of 14 188 subjects of the altogether 18,770 participants of the study had data on intake frequency of colas and non-colas, with or without sugar. The population sample consisted of both sexes and 3 age groups: group 1 (30 years of age), group 2 (40 and 45 years of age), and group 3 (59-60 years of age). In both sexes, HDL decreased and TG increased significantly (p < 0.001) with increasing intake frequency of colas. In contrast, no consistent associations were found between the reported intake of non-cola soft drinks and the serum lipids. We found no significant differences related to the reported presence or absence of sugar in the soft drinks. In multiple linear regression analyses, the colas vs. serum lipid associations prevailed (p < 0.001) after including 13 possible confounders: sex; age group; time since last meal; physical activity; intake of alcohol, coffee, cheese, fruit and (or) berries, and fatty fish; smoking; length of education; use of cholesterol-lowering drugs; and intake of non-colas. Thus, the self-reported intake frequency of colas, but not other soft drinks, was negatively associated with serum HDL, and positively associated with TG and LDL.

Association between long-term consumption of soft drinks and variables of bone modeling and remodeling in a sample of healthy German children and adolescents

Background:Soft drinks are thought to displace milk in diets of children and adolescents and therefore might affect variables of bone modeling and remodeling. Objective:We assessed the association between long-term consumption of several types of soft drinks and bone variables in children and adolescents. Design:Long-term dietary data from 3-d weighed dietary records collected by 228 healthy children and adolescents enrolled in the DONALD Study in 4 y of study participation were used for data analysis. Variables of bone modeling and remodeling of the radius were assessed by using peripheral quantitative computed tomography. Results:After adjustment for age, sex, total energy intake, muscle area, BMI SD scores, and growth velocity, long-term consumption of all soft drinks and uncaffeinated soft drinks was negatively associated with bone mineral content (P < 0.05), cortical area (P < 0.05), and polar strength strain index (P < 0.05), all of which reflect a combination of bone modeling and remodeling. Long-term consumption of caffeinated soft drinks was negatively associated with polar strength strain index (P < 0.01) and periosteal circumference (P < 0.05), which reflect bone modeling. Milk intake was positively associated with polar strength strain index (P < 0.05). Consumption of all soft drinks was negatively associated with total protein and milk intake, but was not associated with potential renal acid load. Conclusions:Long-term consumption of caffeinated and uncaffeinated soft drinks appears to have bone catabolic effects in boys and girls. This effect is mainly mediated by the negative association with total protein intake and is not primarily based on milk displacement.

Relative bioavailability of deferasirox tablets administered without dispersion and dispersed in various drinks

Deferasirox (ExjadeA, ICL670) is a new, once-daily oral iron chelator, recently approved as first-line therapy in the treatment of iron overload resulting from blood transfusions. In registration studies, deferasirox tablets were dispersed in non-carbonated water prior to administration. In routine clinical practice, however, patients may prefer to take the tablet dispersed in a flavored drink rather than with water. Stability and compatibility tests were performed to identify beverages suitable for the dispersion of tablets for further testing in man. This was followed by a pharmacokinetic study to assess the relative bioavailability of deferasirox tablets dispersed in two types of soft drinks, dispersed in water, and without dispersion. An open-label, randomized, 4-period, crossover study was carried out with 28 healthy volunteers who received single 20 mg/kg oral doses of deferasirox without dispersion, dispersed in orange juice, dispersed in apple juice and dispersed in non-carbonated water (reference). Deferasirox and Fe-[deferasirox]2 were measured in plasma using liquid chromatography-mass spectrometry. Pharmacokinetic parameters were compared using standard bioequivalence tests. Mean deferasirox AUC0-t were 1,040 A+/- 530, 1,010 A+/- 278, 882 A+/- 252 and 996 A+/- 352 h x micromol/l when deferasirox tablets were administered without dispersion, dispersed in orange juice, dispersed in apple juice and dispersed in water, respectively, indicating that these forms of deferasirox administrations met bioequivalence criteria. Therefore, the oral bioavailability of deferasirox tablets was not affected neither by the degree of dispersion nor by the type of drink (orange or apple juice versus water) used for dispersion. This study shows that deferasirox bioavailability is unaltered when dispersed with orange or apple juice compared with dispersion in water. Thus, in addition to water, patients have the option of taking deferasirox tablets in orange or apple juice. The degree of dispersion did not affect deferasirox bioavailability. Therefore, deferasirox therapy will not be compromised if dispersion of the tablet is not fully complete; although the latter should be avoided.

Energy intake associated with television viewing in adolescents, a cross sectional study

The present study examines the energy intake resulting from eating snacks and drinking energy containing drinks while watching television. 2546 first and fourth year students in a random sample of 15 secondary schools in Flanders, Belgium received quantifiable, closed survey questions about average weekly TV viewing volume and about eating five types of snacks and drinking two types of soft drinks. On an average, the respondents watched 22:27 h of television per week (SD=11:53). Only 3.5% of the adolescents never eat snacks or drink soft drinks while they watch TV. Estimated daily energy intake accompanying TV viewing amounts to 19% of the Belgian average energy allowance (AEA) in boys and between 12 and 14% of AEA in girls. On an average 1 h of watching television equals the consumption of 653 kJ.