Caffeine as an ingredient in sugar sweetened beverages

Riddell, Lynn J., Sayompark, Dhoungsiri, Oliver, Penny and Keast, Russell S. J. 2012, Caffeine as an ingredient in sugar sweetened beverages. In Preedy, Victor R. (ed), Caffeine : chemistry, analysis, function and effects, The Royal Society of Chemistry, Cambridge, England, pp.22-38, doi: 10.1039/9781849734752-00022.

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Title Caffeine as an ingredient in sugar sweetened beverages
Author(s) Riddell, Lynn J.ORCID iD for Riddell, Lynn J.
Sayompark, Dhoungsiri
Oliver, Penny
Keast, Russell S. J.ORCID iD for Keast, Russell S. J.
Title of book Caffeine : chemistry, analysis, function and effects
Editor(s) Preedy, Victor R.
Publication date 2012
Series Food and nutritional components in focus; no. 2
Chapter number 2
Total chapters 21
Start page 22
End page 38
Total pages 17
Publisher The Royal Society of Chemistry
Place of Publication Cambridge, England
Keyword(s) caffeine
sugar sweetened beverages
psychoactive drug
daily caffeine intake
Summary Caffeine is the most widely used psychoactive drug in the world, with more than 80% of the US population classed as regular consumers (Garrett and Griffiths 1998). An analysis of the Continuing Survey of Food Intakes by Individuals (CSFII) in the US indicates that 870/o of US population over 2 years of age consumed caffeine daily and the average intake in caffeine consumers was 193 mg per day or 1.2 mgkg-l per day (Frary er a/ 2005). SSB were the primary source of caffeine in children and adolescents under 18 years of age and provided between 50-64% of the daily caffeine intake. For adults 18-34 years, SSB provided 30% of total daily caffeine, dropping fo llo/o for adults 34 years and older (Frary et a|2005). The total daily intake of caffeine observed in the CSFII is slightly lower that than observed in the 1995 National Nutrition Survey of Australian adults who reported consuming on average 270 mg of caffeine per day. Caffeine intakes amongst children, aged2 to 14 years, were reported as 17 mg per day. It is suggested that cola flavored SSB provide around 62o/, of this intake (Desbrow et al 2004).

Is the popularity of caffeinated foods mere coincidence? Is the flavor coffee, chocolate, tea and cola soft drinks such that without caffeine they would still be widely consumed? Or is the popularity of caffeine containing foods due to the influence of caffeine in the body?
ISBN 1849734755
ISSN 2045-1695
Language eng
DOI 10.1039/9781849734752-00022
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 920411 Nutrition
HERDC Research category B1.1 Book chapter
ERA Research output type B Book chapter
Copyright notice ©2012, The Royal Society ol Chemistry
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