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  1. Fulltext Beverage Intake and the Risk of Gestational Diabetes Mellitus: The SECOST
    Yong HY, Mohd Shariff Z, Mohd Yusof BN, Rejali Z, Tee YYS, Bindels J, et al.
    Nutrients, 2021 Jun 27;13(7).
    PMID: 34199062 DOI: 10.3390/nu13072208
    The contribution and impact of beverage intake to total nutrient and energy intake may be substantial. Given the link between lifestyle, diet, and the risk of pregnancy complications, this study investigated the association between the quantity and types of beverages with gestational diabetes mellitus (GDM) risk. The study included 452 women from the Seremban Cohort Study (SECOST). The mean energy by beverage intake was 273 ± 23.83 kcal/day (pre-pregnancy), 349 ± 69.46 kcal/day (first trimester) and 361 ± 64.24 kcal/day (second trimester). Women significantly increased intake of maternal milks and malted drinks, but significantly reduced the intake of carbonated drinks and other drinks from before until the second trimester of pregnancy. For chocolate drinks, carbonated drinks, and soy milk, women increased intake from pre-conception to the first trimester, but reduced their intake from the first to the second trimester. While higher intake of cultured-milk drinks was associated with an increased risk of GDM, higher fruit juice intake was associated with a lower risk of GDM. However, these associations were only observed for intake prior to pregnancy and during the first trimester. Further research is needed to corroborate these findings and investigate the contributions of different beverages to overall diet quality as well as adverse health outcomes during pregnancy.
    Matched MeSH terms: Beverages/adverse effects*; Carbonated Beverages
  2. Fulltext Microbiological Safety of Street-Vended Beverages in Chow Kit, Kuala Lumpur
    Mohd Nawawee NS, Abu Bakar NF, Zulfakar SS
    Int J Environ Res Public Health, 2019 11 13;16(22).
    PMID: 31766289 DOI: 10.3390/ijerph16224463
    Improper handling, poor hygienic practices, and lack of environmental control affect the safety of street-vended beverages. The objective of this study is to determine the bacterial contamination level of three types of beverages (cordial-based drinks, milk-based drinks, fruit juices) sold by street vendors at Chow Kit, Kuala Lumpur. A total of 31 samples of beverages were analyzed to determine total viable count (TVC), total coliform, Escherichia coli, and Staphylococcus aureus counts via the standard plate count method. The results showed that only 9.7% of the total samples were not contaminated with the tested microorganisms. All milk-based drink samples were positive for TVC and also had the highest average bacterial counts at 5.30 ± 1.11 log Colony Forming Unit/mL (CFU/mL). About 71% of the samples were contaminated with total coliform with the average readings ranging between 4.30 and 4.75 log CFU/mL, whereas 58.1% of the samples were positive with S. aureus, with fruit juices having the highest average reading (3.42 ± 1.15 log CFU/mL). Only one sample (milk-based drink) was E. coli positive. This study showed that the microbiological safety level of street-vended beverages in Chow Kit, Kuala Lumpur was average and needs to be improved. Provision of food safety education and adequate sanitary facilities at vending sites are suggested to increase the safety of food products.
    Matched MeSH terms: Alcoholic Beverages/microbiology*
  3. Fulltext Oral health knowledge, attitude and practice among secondary school students in Kuching, Sarawak
    Cheah, Whye Lian, Tay, Siow Phing, Chai, Shiun Chat, Bong, Cheong Shin, Luqmanul Hakim Baharuddin, Zhuleikha Bainun Jalil Che' Jalil
    Archives of Orofacial Sciences, 2010;5(1):97-16.
    MyJurnal
    Dental caries is a major health problem affecting an estimated 90% of school children worldwide. This cross-sectional study aimed to evaluate oral health knowledge, attitude, and practices among secondary school students in Kuching, Sarawak. Data was collected using a pretested questionnaire on 209 randomly selected students from four schools. Results showed no significant differences between the gender and age groups in terms of knowledge level, but significant differences were observed between the schools. The students had positive attitude towards the dental services, but their dental visits were still low due to fear of dental needle and handpieces. Toothbrush and toothpaste were still the most commonly used oral hygiene aids. As compared to parents and friends, dentist was perceived to have more influence on oral hygiene practices among the students. Girls consumed more sweets, snacks and soft drinks than boys. However, girls spent longer time to brush their teeth and brush more frequently. Oral health education should be a life-long practice and incorporated into the school environment with the support of teachers and parents.
    Matched MeSH terms: Carbonated Beverages
  4. A pilot study of toxicological safety evaluation in acute and subacute (28-day) oral assessments of kenaf seed beverage in rats
    Syamimi Zaini N, Karim R, Abdull Razis AF, Saulol Hamid NF, Zawawi N
    Food Res Int, 2022 Dec;162(Pt A):111988.
    PMID: 36461229 DOI: 10.1016/j.foodres.2022.111988
    Kenaf (Hibiscus cannabinus L.) seed is a non-conventional edible oilseed that can be valorized into various food products. There is a recent discovery of kenaf seed beverage (KSB) potential as a novel plant-based beverage. KSB had less crude protein than soybean (SB)but more carbohydrate, magnesium, and phosphorus contents.Levels of crude fat, phytates, oxalates, total saponins, and lipid peroxidability in KSB were lower than SB. Sugar content between KSB and SB were comparable, while antioxidant properties of KSB were superior. Ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) analysis detected gluconic acid, citric acid, palmitic acid, oleic acid, and 13-hydroxyoctadecadienoic acid in both KSB and SB. Considering its novelty, acute and subacute oral toxicity assessments in male Sprague Dawley rats were conducted. The acute toxicity assessment was performed at a single dose of 9.2 ml/kg body weight of KSB. In the following subacute toxicity assessment, different groups of rats consumed different doses of KSB (3.1, 6.1, and 9.2 ml/kg body weight) daily for 28 days. Rats presented normal behavioral and physiological states in both toxicity studies. Growth, food and water intakes, organ weight, and hematological parameters were unaffected. No mortality was reported. Several alterations in serum biochemical parameters were within the normal range, and unassociated with histopathological changes. The oral lethal dose (LD50) and the no-observed-adverse-effect-level (NOAEL) of KSB in rats was greater than 9.2 ml/kg (=1533 mg/kg) body weight. Interestingly, KSB exhibited comparable effects with soybean beverage (SB) on high-density lipoprotein cholesterol and triglycerides which worth further research Follow-up toxicity assessments in animals and human trials are also recommended to ascertain its long term safety.
    Matched MeSH terms: Beverages
  5. Fulltext Stability of selected quality attributes of pink guava juice during storage at elevated temperatures
    Aishah, B., Hannah, K., Zati Alyani, O.
    International Food Research Journal, 2016;23(5):1918-1925.
    MyJurnal
    Quality degradation is normally judge by monitoring independently the loss of a certain quality
    attribute during storage. However, the rate of degradation for each of the quality attributes
    present in a food product is not the same. This study focus on deterioration of vitamin C,
    lycopene, total phenolics and antioxidant activity of ready-to-drink pink guava juice (PGJ)
    during storage at elevated temperatures. Kinetic order, rate constant (k), activation energy
    (Ea) and temperature coefficient (Q10) of the degradation were derived by applying Arrhenius
    equation. The results obtained showed that freshly made PGJ contain 39.79±2.18 mg/100 mL
    of vitamin C, 3.17±0.27 mg/L of lycopene, 28.08±4.11 mgGAE/100 mL of total phenolic
    content (TPC) and 13.20±1.91 mMTE/100 mL of ferric reducing antioxidant power (FRAP).
    All quality attributes measured in this study showed zero-order kinetic reaction. The results
    also showed that FRAP has the highest Ea of 49.52 KJ/mol and Q10 of 1.80, followed by
    vitamin C (Ea=41.49 KJ/mol; Q10=1.64), lycopene (Ea=31.75 KJ/mol; Q10=1.46), and lastly
    TPC (Ea=14.11 KJ/mol; Q10=1.18). The predicted total depletion of each quality attribute
    at refrigerated storage (5o
    C) were 266 days for antioxidant activity, 158 days for vitamin C
    and lycopene, and 63 days for total phenolics. This study provide useful information on the
    degradation rate and availability of health beneficial and bioactive compounds present in fruit
    juice beverage during storage.
    Matched MeSH terms: Beverages
  6. Fulltext Classifying Sources Influencing Indoor Air Quality (IAQ) Using Artificial Neural Network (ANN)
    Saad SM, Andrew AM, Shakaff AY, Saad AR, Kamarudin AM, Zakaria A
    Sensors (Basel), 2015;15(5):11665-84.
    PMID: 26007724 DOI: 10.3390/s150511665
    Monitoring indoor air quality (IAQ) is deemed important nowadays. A sophisticated IAQ monitoring system which could classify the source influencing the IAQ is definitely going to be very helpful to the users. Therefore, in this paper, an IAQ monitoring system has been proposed with a newly added feature which enables the system to identify the sources influencing the level of IAQ. In order to achieve this, the data collected has been trained with artificial neural network or ANN--a proven method for pattern recognition. Basically, the proposed system consists of sensor module cloud (SMC), base station and service-oriented client. The SMC contain collections of sensor modules that measure the air quality data and transmit the captured data to base station through wireless network. The IAQ monitoring system is also equipped with IAQ Index and thermal comfort index which could tell the users about the room's conditions. The results showed that the system is able to measure the level of air quality and successfully classify the sources influencing IAQ in various environments like ambient air, chemical presence, fragrance presence, foods and beverages and human activity.
    Matched MeSH terms: Beverages
  7. Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology
    Mirhosseini H, Tan CP, Hamid NS, Yusof S
    J Agric Food Chem, 2007 Sep 19;55(19):7659-66.
    PMID: 17708646
    The possible relationships between the main emulsion components (namely, Arabic gum, xanthan gum, and orange oil) and the physicochemical properties of orange beverage emulsion were evaluated by using response surface methodology. The physicochemical emulsion property variables considered as response variables were emulsion stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility. The independent variables had the most and least significant ( p < 0.05) effect on viscosity and zeta-potential, respectively. The quadratic effect of orange oil and Arabic gum, the interaction effect of Arabic gum and xanthan gum, and the main effect of Arabic gum were the most significant ( p < 0.05) effects on turbidity loss rate, viscosity, viscosity ratio, and mobility, respectively. The main effect of Arabic gum was found to be significant ( p < 0.05) in all response variables except for turbidity loss rate. The nonlinear regression equations were significantly ( p < 0.05) fitted for all response variables with high R (2) values (>0.86), which had no indication of lack of fit. The results indicated that a combined level of 10.78% (w/w) Arabic gum, 0.56% (w/w) xanthan gum, and 15.27% (w/w) orange oil was predicted to provide the overall optimum region in terms of physicochemical properties studied. No significant ( p > 0.05) difference between the experimental and the predicted values confirmed the adequacy of response surface equations.
    Matched MeSH terms: Beverages/analysis*
  8. Online commentaries of the sugar-sweetened beverages tax in Malaysia: Content analysis
    Mohd Hanim MFB, Md Sabri BA, Yusof N
    Public Health Nurs, 2024;41(1):139-150.
    PMID: 37953703 DOI: 10.1111/phn.13262
    INTRODUCTION: Implementing taxes on sugary drinks, or SSBs, has been a controversial topic in many countries, including Malaysia. This study aimed to examine how Malaysian Facebook users responded to the announcement and implementation of the SSBs tax through netnography.

    METHODS: This cross-sectional study employed qualitative and quantitative methods and used an inductive approach and thematic content analysis to analyze online commentaries on news articles published on popular online news portals from November 2018 to August 2019. Data was collected by downloading the commentaries onto Microsoft Word and importing them into NVivo.

    RESULTS: Of the commentaries analyzed, 60.9% rejected the SSBs tax, and 39.1% favored it. No association was found between the online news articles and the slants of the commentaries.

    CONCLUSION: The results of this study demonstrate a clear divide in public opinion regarding the SSBs tax in Malaysia, with many online readers expressing opposition to the tax despite evidence of the harmful effects of sugar presented in the articles they are commenting on. These findings have implications for policymakers and public health advocates seeking to implement similar taxes in the future.

    Matched MeSH terms: Beverages
  9. Fulltext Chemopreventive effect of apple and berry fruits against colon cancer
    Jaganathan SK, Vellayappan MV, Narasimhan G, Supriyanto E, Octorina Dewi DE, Narayanan AL, et al.
    World J Gastroenterol, 2014 Dec 7;20(45):17029-36.
    PMID: 25493015 DOI: 10.3748/wjg.v20.i45.17029
    Colon cancer arises due to the conversion of precancerous polyps (benign) found in the inner lining of the colon. Prevention is better than cure, and this is very true with respect to colon cancer. Various epidemiologic studies have linked colorectal cancer with food intake. Apple and berry juices are widely consumed among various ethnicities because of their nutritious values. In this review article, chemopreventive effects of these fruit juices against colon cancer are discussed. Studies dealing with bioavailability, in vitro and in vivo effects of apple and berry juices are emphasized in this article. A thorough literature survey indicated that various phenolic phytochemicals present in these fruit juices have the innate potential to inhibit colon cancer cell lines. This review proposes the need for more preclinical evidence for the effects of fruit juices against different colon cancer cells, and also strives to facilitate clinical studies using these juices in humans in large trials. The conclusion of the review is that these apple and berry juices will be possible candidates in the campaign against colon cancer.
    Matched MeSH terms: Beverages*
  10. Characterisation of calamansi (Citrus microcarpa). Part II: volatiles, physicochemical properties and non-volatiles in the juice
    Cheong MW, Zhu D, Sng J, Liu SQ, Zhou W, Curran P, et al.
    Food Chem, 2012 Sep 15;134(2):696-703.
    PMID: 23107680 DOI: 10.1016/j.foodchem.2012.02.139
    Calamansi juices from three countries (Malaysia, the Philippines and Vietnam) were characterised through measuring volatiles, physicochemical properties and non-volatiles (sugars, organic acids and phenolic acids). The volatile components of manually squeezed calamansi juices were extracted using dichloromethane and headspace solid-phase microextraction, and then analysed using gas chromatography-mass spectrometry/flame ionisation detector, respectively. A total of 60 volatile compounds were identified. The results indicated that the Vietnam calamansi juice contained the highest amount of volatiles. Two principal components obtained from principal component analysis (PCA) represented 89.65% of the cumulative total variations of the volatiles. Among the non-volatile components, these three calamansi juices could be, to some extent, differentiated according to fructose and glucose concentrations. Hence, this study of calamansi juices could lead to a better understanding of calamansi fruits.
    Matched MeSH terms: Beverages/analysis*
  11. Fulltext Effect of beverages and food source on wear resistance of composite resins
    Seow, L.L., Chong, S.Y., Lau, M.N., Tiong, S.G., Yew, C.C.
    Malaysian Dental Journal, 2008;29(1):34-39.
    MyJurnal
    Certain beverages e.g. coffee, tea, soft drinks, fruit juices, alcoholic beverages, may affect the physical properties of composite resins. Objectives: The objectives of this study were to: (1) evaluate the effect of different beverages and chilli sauce on the wear resistance of composite resins, (2) evaluate effect of the duration of immersion in the beverages and chilli sauce on the wear resistance of composite resins.

    Materials and methods: Disc specimens were fabricated using two different types of composite resins: (i) Filtek Z350 (3M ESPE, USA, nano-filled composite, 40 specimens) and (ii) Solare P (GC Dental Products Corp, Japan, microhybrid composite, 40 specimens). After polymerization, all the specimens were polished using Enhance Polishing System (Dentsply International Inc.,USA). The specimens were air-dried before weighing using Sartorius BP 221S weighing balance (Sartorius AG, Goettingen, Germany). Ten specimens from each type of composite were immersed in distilled water (control group), Coca cola®, orange juice (Peel Fresh®) and chilli sauce (Maggi®) respectively. The duration of immersion was 6 hours and 1 week. A reciprocal compression-sliding system was used to evaluate the wear resistance of the specimens. The specimens were moved back and forth with a loaded counter-body (235g) against sand paper (P1000, 3M ESPE, USA) in running water. The weight of the specimens were measured after 6 hours of immersion and 20,000 wear cycles and also at 1 week of immersion with further 20,000 wear cycles. The wear resistances were tabulated as percentage of weight loss from the specimens. Results were statistically analyzed using one way ANOVA and post-hoc Tukey’s test (p= 0.05).
    Results: The results showed that Solare P has significantly lower wear resistance compared to Filtek Z350. There was no significant difference in wear resistance for Filtek Z350 when immersed in chili sauce, Coca-cola® and orange juice in comparison with control group for 6 hours and 1 week. Similar findings were observed for Solare P.

    Conclusion: Within the limitations of this study, it was concluded that Solare P has poorer wear resistance than Filtek Z350. The soaking medium investigated and duration of immersion have no influence on the wear resistance of Solare P and Filtek Z350.
    Matched MeSH terms: Alcoholic Beverages; Beverages; Carbonated Beverages
  12. A school-based fluoride mouth rinsing programme in Sarawak: a 3-year field study
    Chen CJ, Ling KS, Esa R, Chia JC, Eddy A, Yaw SL
    Community Dent Oral Epidemiol, 2010 Aug;38(4):310-4.
    PMID: 20560998 DOI: 10.1111/j.1600-0528.2010.00529.x
    This study was undertaken to assess the impact of fluoride mouth rinsing on caries experience in a cohort of schoolchildren 3 years after implementation.
    Matched MeSH terms: Beverages
  13. Fulltext Effect of different beverages on the physical properties of sonicfill dental composite
    KV, Lee, A, Philip, Yahya NA
    Ann Dent, 2015;22(1):30-37.
    MyJurnal
    To evaluate the effect of several beverages on the physical properties of SonicFill (Kerr Corp.,
    USA), a new bulk-fill dental composite, over a period of time. Methods: A total of 28 discs (10 mm x 2
    mm) were prepared and randomly assigned into 4 groups (n=7) according to the beverages they would
    be immersed in. The beverages chosen were Coca-Cola©, Nescafe© coffee, Lipton tea© and distilled
    water (control). Surface roughness, microhardness and colour stability were evaluated using 3D optical
    surface texture analyser, Vickers microhardness tester and spectrophotometer respectively. Readings
    were recorded at the time intervals of 24 hours, 1 week and 1 moth after immersion. The data obtained
    were analysed using one-way ANOVA, repeated measures ANOVA and MANOVA. Results: There were
    significant differences in surface roughness for only two pairs of groups (distilled water and Coca-Cola,
    distilled water and coffee). However, there was no significant difference between the groups within the
    chosen time. Statistical analysis showed significant difference in microhardness between time only for
    Coca-Cola, with significant differences between 24 hours and 1 week; and 24 hours and 1 month. For
    the colour evaluation, there was significant difference between the groups within time. Conclusions:
    All the beverages chosen were able to affect the physical properties of the SonicFill. However, no
    particular beverage had a higher or lower impact on the surface roughness than the other beverages.
    Microhardness was affected by distilled water and Coca-Cola, in ascending order. Colour was affected
    most by coffee, followed by tea and Coca-Cola.
    Matched MeSH terms: Beverages
  14. Fulltext Production of spray-dried Sarawak pineapple (Ananas comosus) powder from enzyme liquefied puree
    Pui, L. P., Ng. J. M. L., Wong, C. W.
    International Food Research Journal, 2015;22(4):1631-1636.
    MyJurnal
    Spray drying is used widely for converting liquid food products into powder form as the dried powder is known to have a longer shelf life at ambient temperature, convenience to use and low transportation expenditure. In this study, the Sarawak pineapple puree was spray-dried and the characterization of the resulting powder was performed. The process of enzyme liquefaction was optimized with Pectinex® Ultra SP-L and Celluclast® 1.5 L (single and combined treatment) at different concentrations (0–2.5 %) and incubation time (0-2.5 hours). The combined treatment with both enzymes (1.5% v/w Pectinex® Ultra SP-L + 0.5% v/w Celluclast® 1.5 L, 1.5 hour) was found to be the best parameter, which produced purees with the lowest viscosity of 67.98 ± 4.27 cp. Optimization of spray drying process was carried out using different inlet temperatures (150-180°C) and maltodextrin concentrations (15-30 % w/w). Results indicated that the spraydried powder produced at 160°C with 15% w/w of maltodextrin has the highest yield (31.63 %). The spray-dried powder was further characterized for the moisture content (6.00 ± 0.63%), water activity (0.36 ± 0.01 Aw), hygroscopicity (17.35 ± 0.64%), bulk density (0.46 ± 0.04 g/ cm3 ) and solubility (87.33 ± 2.08 seconds). The fruit powder of this study can be incorporated into different fruit added –value products, such as fruit juice, yogurt, jelly and other beverages.
    Matched MeSH terms: Beverages
  15. Fulltext Efficacy and safety of pre-gastroscopy commercial carbohydrate-rich whey protein beverage vs. plain water: a randomised controlled trial
    Lua BC, Md Hashim MN, Wong MS, Lee YY, Zakaria AD, Zakaria Z, et al.
    Sci Rep, 2022 Oct 17;12(1):17355.
    PMID: 36253448 DOI: 10.1038/s41598-022-22363-1
    Clinical benefits and safety of carbohydrate loading pre-gastroscopy remain unclear. We aimed to determine the effects of a commercial carbohydrate-rich whey protein beverage versus plain water given pre-gastroscopy on gastric residual volume and well-being, and to determine adverse events. This was a single centre, single-blinded, parallel-group, sex-stratified randomized controlled trial. Participants were randomized either to carbohydrate-rich whey protein beverage group (Resource®, Nestle Health Science) or control group (250 ml plain water) given pre-gastroscopy. Gastric contents were aspirated into a suction reservoir bottle to determine the gastric residual volume (GRV). Visual analogue scale (VAS) of well-being (anxiety, hunger, thirst, tiredness, and weakness) was compared before and after the intervention. Adverse events were also evaluated post-intervention. Of 369 screened, 78 participants (36 males, mean age 49 ± 14.3 years) were randomized. Compared with the control group, carbohydrate beverage was associated with significantly higher GRV (p 
    Matched MeSH terms: Beverages
  16. Accident patterns and prevention measures for occupational injuries in the Philippine food and beverage manufacturing industry
    Prasetyo YT, Garcia MM, Dewi RS, Chuenyindee T, Kurata YB, Widia M
    Work, 2022;73(4):1307-1324.
    PMID: 36057804 DOI: 10.3233/WOR-210662
    BACKGROUND: The manufacturing industry is one of the catalysts for the Philippines. However, this sector is one of the most dangerous industries in the Philippines considering the frequency of occupational injuries.

    OBJECTIVE: To determine the primary and root causes of recorded accidents, demographics of the person involved, and solutions to prevent the recurrence of certain accidents.

    METHODS: This study analyzed 185 occupational injury cases in a food and beverage manufacturing company in the Philippines from January to December 2018. A comprehensive classification system was established to examine and code each case in terms of age, gender, working shift, employee type, tenure, department, category, activity during the accident, root cause of injury, injury classification, direct cause of injury, type of injury, part of body injured, agent of injury, and location of the accident. Cramer's V analysis and Phi coefficient analyses were employed on the subject cases to determine the significant factors and the corresponding extent of significance.

    RESULTS: The results showed that the majority of the occupational injuries were caused by stepping on, striking against, or stuck by objects (77 cases, 41.6%), caught in between (34 cases, 18.4%), fall (34 cases, 18.4%), and exposure or contact with extreme temperatures (24 cases, 13%). Interestingly, female workers who had accidents were more likely due to inadequate hazard information or lack of procedures whereas male workers were more likely due to failure to secure. The prevention measures such as passive safeguards and personal protective equipment, pictograms, and regular safety audits were derived from the results of these analyses.

    CONCLUSIONS: This study is the first comprehensive analysis of occupational injuries in the food and beverage industry in the Philippines. The findings can be applied to positively influence the effectiveness of prevention and rehabilitation programs mitigating workplace injuries and illnesses.

    Matched MeSH terms: Beverages
  17. Fulltext Prehypertension and psychosocial risk factors among university students in ASEAN countries
    Peltzer K, Pengpid S, Sychareun V, Ferrer AJG, Low WY, Huu TN, et al.
    BMC Cardiovasc Disord, 2017 08 23;17(1):230.
    PMID: 28835205 DOI: 10.1186/s12872-017-0666-3
    BACKGROUND: Existing evidence suggests that the cardiovascular morbidities are increasing among pre-hypertensive individuals compared to normal. The aim of this study was to evaluate the prevalence of prehypertension, hypertension and to identify psychosocial risk factors for prehypertension among university students in Association of South East Asian Nation (ASEAN) countries.
    METHODS: Based on a cross-sectional survey, the total sample included 4649 undergraduate university students (females = 65.3%; mean age 20.5, SD = 2.9, age range of 18-30 years) from 7 ASEAN countries (Indonesia, Laos, Malaysia, Myanmar, Philippines, Thailand and Vietnam). Blood pressure, anthropometric, health behaviour and psychosocial variables were measured.
    RESULTS: Overall, 19.0% of the undergraduate university students across ASEAN countries had prehypertension, 6.7% hypertension and 74.2% were normotensives. There was country variation in prehypertension prevalence, ranging from 11.3% in Indonesia and 11.5% in Malaysia to above 18% in Laos, Myanmar and Thailand. In multivariate analysis, sociodemographic variables (male gender, living in an upper middle income country, and living on campus or off campus on their own), nutrition and weight variables (not being underweight and obese, having once or more times soft drinks in a day and never or rarely having chocolate or candy), heavy drinking and having depressive symptoms were associated with prehypertension.
    CONCLUSION: The study found a high prevalence of prehypertension in ASEAN university students. Several psychosocial risk factors including male gender, obesity, soft drinks consumption, heavy drinking and depression symptoms have been identified which can help in intervention programmes.
    Matched MeSH terms: Carbonated Beverages/adverse effects
  18. Fulltext Intake of Common Alcoholic and Non-Alcoholic Beverages and Breast Cancer Risk among Japanese Women: Findings from the Japan Collaborative Cohort Study
    Sinnadurai S, Okabayashi S, Kawamura T, Mori M, Bhoo-Pathy N, Aishah Taib N, et al.
    Asian Pac J Cancer Prev, 2020 Jun 01;21(6):1701-1707.
    PMID: 32592367 DOI: 10.31557/APJCP.2020.21.6.1701
    This study investigated the association between intake of common alcoholic and non-alcoholic beverages and breast cancer risk among Japanese women. This study included 33,396 Japanese women aged 40-79 years from 24 areas in Japan from the Collaborative Cohort study. During the follow-up period (≥20 years), 245 incidents or mortal breast cancers were documented. Multivariable logistic regression analysis was performed to assess the independent association between breast cancer risk and the intake of Japanese green tea, coffee, and alcohol. Japanese green tea was the most commonly consumed non-alcoholic beverage (81.6% of participants), followed by coffee (34.7%) and alcohol (23.6%). No significant associations were identified between the intake of green tea and coffee with breast cancer risk (odds ratio OR 1.15, 95% confidence interval [CI] 0.82-1.60, and OR 0.84, 95% CI 0.64-1.10, respectively). Alcohol intake was associated with significant breast cancer risk (OR 1.46, 95% CI 1.11-1.92), and even infrequent alcohol consumption (.
    Matched MeSH terms: Beverages/adverse effects*
  19. Isolation and identification of lactic acid bacteria from fermented red dragon fruit juices
    Ong YY, Tan WS, Rosfarizan M, Chan ES, Tey BT
    J Food Sci, 2012 Oct;77(10):M560-4.
    PMID: 22924854 DOI: 10.1111/j.1750-3841.2012.02894.x
    Red dragon fruit or red pitaya is rich in potassium, fiber, and antioxidants. Its nutritional properties and unique flesh color have made it an attractive raw material of various types of food products and beverages including fermented beverages or enzyme drinks. In this study, phenotypic and genotypic methods were used to confirm the identity of lactic acid bacteria (LAB) appeared in fermented red dragon fruit (Hylocereus polyrhizus) beverages. A total of 21 isolates of LAB were isolated and characterized. They belonged to the genus of Enterococcus based on their biochemical characteristics. The isolates can be clustered into two groups by using the randomly amplified polymorphic DNA method. Nucleotide sequencing and restriction fragment length polymorphism of the 16S rRNA region suggested that they were either Enterococcus faecalis or Enterococcus durans.
    Matched MeSH terms: Beverages/analysis; Beverages/microbiology*
  20. Fulltext Characteristics associated with the consumption of malted drinks among Malaysian primary school children: findings from the MyBreakfast study
    Jan Mohamed HJ, Loy SL, Mohd Taib MN, Karim NA, Tan SY, Appukutty M, et al.
    BMC Public Health, 2015;15:1322.
    PMID: 26718818 DOI: 10.1186/s12889-015-2666-5
    The consumption of beverages contributes to diet quality and overall nutrition. Studies on malted drinks, one of the widely consumed beverage choices among children in Asia, however, have received limited attention. This study aimed to examine the prevalence of malted drink consumption and explored associations of sociodemographic characteristics, nutrient intakes, weight status and physical activity levels with malted drink consumption among primary school children in Malaysia.
    Matched MeSH terms: Beverages
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