Displaying publications 21 - 40 of 148 in total

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  1. 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*
  2. Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas
    Ariffin F, Heong Chew S, Bhupinder K, Karim AA, Huda N
    J Sci Food Agric, 2011 Dec;91(15):2731-9.
    PMID: 21987075 DOI: 10.1002/jsfa.4454
    C. asiatica was exposed to various fermentations: no fermentation (0 min), partial fermentation (120 min) and full fermentation (24 h). Total phenolic content (TPC) and ferric-reducing antioxidant power (FRAP) of C. asiatica infusions were studied as a function of water temperature (60, 80 or 100 °C), the brewing stage (one, two or three) and the brewing time (1, 3, 5, 10, 15 or 20 min). The optimum brewing procedure was adopted to study the antioxidant properties and phenolic compounds in C. asiatica infusions.
    Matched MeSH terms: Beverages/analysis*
  3. [The roots of Cha and Gambir]
    Sugiyama S
    Yakushigaku Zasshi, 2005;40(2):98-106.
    PMID: 17152831
    This article attempts to trace the origin of tea. The author believes the ancient Chinese tea, "chia", is either Jicha (water extract from the pith of Acacia catechu that grows naturally in the mountainous border between the Yunnan province of China and southern Asian countries) or Jicha-Kagikazura (water extract from the young branches and leaves of Uncaris gambir, originally found in India/Sri Lanka). Both were pulverized after being kiln-dried and then mixed with water to produce a thick suspension, or tea. Although the drink is bitter and has an astringent property, it has a particular flavor with a refreshing after-taste. Its components with medicinal properties include tannin, catechin, and various flavonoids, making us believe it was worthwhile for the people at the time to consume the drink regularly. Generally speaking, tea cultivation in China flourished south of the Yangzi Jiang River including the present Zhejiang and Anhui provinces. Depending on the regions, there were words for tea in various languages, including the names of places where particular teas were grown. In addition to the names that appear in the famous Chajing book, it is interesting to note Da Fang pronounced tea as "TAH". Because the area south of the Yangzi Jiang has traditionally been active in foreign trade since the ancient and middle ages. People in this region consumed various foreign originated teas as well. This included Gambir, which was introduced to southern Asia (including present Malaysia and Indonesia) and was consumed as an herbal tea under names such as Guo Luo or Ju Luo teas. Paan, from India, also uses Gambir paste and was a popular chewing refreshment to prevent diseases caused by miasma as well as to keep one's mouth clean. The name A-sen-yaku used in Japan was taken from the plant name Acasia, and Gambir was used to dye Buddhist monks' Ke-Ra bags to a blackish yellow color. The Daikanwa dictionary states the Ra in the name, which means thin silk, was later replaced with "A". The official name for Ji-cha [Er Cha] in modern China is "Gaiji-cha", [Hal-Er Cha], which comes from the name of a variety of tea made by the Ai-Ni tribal subgroup of the ethnic Ha-Ni in Yunnan province. The [see character in text] character is pronounced "ni", which is a homophony of [character in text]. Based on these facts, "Ai-Ni" should be considered the same as "Hai-Ni". Because the ethnic groups in Yunnan province used primitive and tough tea leaves, which were eaten instead of being infused in water, the leaves were first fermented by being buried in the ground. Even today, people of these ethnic groups prefer fungus-fermented black tea with a particular flavor. In contrast, the ethnic Hans used and still use improved and softer young shoots of tea leaves to prepare mainly green tea. It has recently been discovered that Acapsia, as well as Gambir, has anti-oxidant properties, and that consumption over time is effective against many lifestyle-related adult diseases. It may be well worthwhile to cast fresh light upon ancient tea drinking customs.
    Matched MeSH terms: Beverages/history*
  4. Applying commodity chain analysis to changing modes of alcohol supply in a developing country
    Jernigan DH
    Addiction, 2000 Dec;95 Suppl 4:S465-75.
    PMID: 11218345
    Development sociology has used global commodity chains as one way of analyzing the dynamics of power and profit-taking in globalized production networks made up of multiple firms and occurring in multiple national settings. A substantial portion of the alcohol supply in developing countries is now produced through such production networks. Particularly in the beer and spirits trade, a small number of transnational firms control networks of local producers, importers, advertisers and distributors. These networks serve to embed transnational or transnationally backed brands in the local culture, using the tools of market research, product design and marketing to influence local drinking practices. Case materials from Malaysia's beer industry help to illustrate how the transnational firms dominate in those links of the commodity chain in which monopoly or oligopoly control is most likely to be found: the design/recipe and marketing/advertising nodes. Their control of the commodity chains and extraction of monopoly or oligopoly profits from them places substantial resources and influence over drinking settings and practices in foreign hands. The impact of this influence on state efficacy and autonomy in setting alcohol policy is an important subject for future research on the creation and implementation of effective alcohol policies in developing societies.
    Matched MeSH terms: Alcoholic Beverages/supply & distribution*
  5. Fulltext Factors affecting milk consumption among school children in urban and rural areas of Selangor, Malaysia
    International Food Research Journal, 2010;17(3):651-660.
    MyJurnal
    The aims of this research were to investigate the present beverage choice preference of school
    children and to examine the most preferred type of milk that is available in the market. As well as to determine the effect of personal and environmental factors on children’s intention to consume milk and its comparison between rural and urban area of Selangor. A total of 389 of 5th grade primary school children were selected in this study. This research was supported by social cognitive theory. Multiple linear regression, Pearson productmoment correlation, and cross-tabulation were used for forecasting the factors affecting to consumption of milk. It was found that the preferred beverages of children were: Mineral water, Milo, fruit juice, milk, yoghurt, Ribena, tea and soft drinks and it was the same amongst children in urban and rural areas. Among different types of milk, children preferred flavored milk rather than plain milk. Based on the findings, personal factors were more effective than environmental factors. To increase milk intake among children, marketers need to focus and strengthen the acceptability of milk and increase consumption by altering perception of milk advertisements. This article also profiled the children who are likely to drink milk based on personal and environmental factors in different areas.
    Matched MeSH terms: Beverages; Carbonated Beverages
  6. Fulltext The study of tooth wear patterns and their associated aetiologies in adults in Kelantan, Malaysia
    R. Wirdatul R. Daly, Wan Zaripah Wan Bakar, Adam Husein, Noorliza Mastura Ismail, Amaechi, Bennet T.
    Archives of Orofacial Sciences, 2010;5(2):47-52.
    MyJurnal
    Tooth wear is the loss of tooth tissue and structures not due to caries. It can occur in various forms either attrition, abrasion, erosion, noncaries cervical lesion (NCCL) or a combination of two or more forms. The objective of this study was to determine the patterns and associated aetiologies of tooth wear among adults in Kelantan, Malaysia. This crosssectional study involved 81 adults with tooth wear which was visually assessed using the Smith and Knight Tooth Wear Index (TWI). A questionnaire was used to seek putative aetiologies of the wear. Data were analyzed and the results were expressed as frequencies and percentages. Six thousand three hundred and eighty four tooth surfaces were examined in 1596 teeth. 17.4% surfaces had tooth wear; 80% scored 1, 18% scored 2 and 2% scored 3. Among the 81 cases of tooth wear, 29 (35.8%) had abrasion; 25 (30.9%) had attrition; 1(1.2%) had erosion while 26 (32.1%) had the combined type. Among those with abrasion, majority had the habit of eating freshwater clams (Corbicula fluminea) as local delicacy where most of the times people use their teeth to pry open the clam shells. Erosion was related to the pooling of carbonated drinks or beverages in the mouth before swallowing. In conclusion, most adults experienced abrasion and the most common possible associated aetiology is the way of eating clams.
    Matched MeSH terms: Beverages; Carbonated Beverages
  7. Recent Advances in Analysis of Pesticides in Food and Drink Samples Using LPME Techniques Coupled to GC-MS and LC-MS: a Review
    Lawal A, Tan GH, Alsharif AM
    J AOAC Int, 2016 Nov 01;99(6):1383-1394.
    PMID: 27667201 DOI: 10.5740/jaoacint.16-0272
    Food quality and food safety are major challenges affecting agricultural and industrial aspects of production. Many contaminants from different sources contaminate foods and drinks, leading to disastrous health problems like gene mutations and cancer. Previously, many different methods have been used for the analysis of these contaminants. Liquid-liquid extraction (LLE) has been the most well-known conventional technique used, but its limitations are its tediousness, time required, and the use of large quantities of toxic organic solvents. These limitations have led to the search for other, efficient techniques that are more environmentally friendly. Hence, this review highlights recent advances in liquid-phase (single-drop, hollow fiber, and dispersive liquid-liquid) microextraction procedures for food and drink analyses. Such modifications can be justified for solving limitations associated with the traditional LLE method. The objective of this review is to serve as a reference platform for providing effective management tools for solving problems of pollution, clean-up, and control of food quality and safety globally.
    Matched MeSH terms: Beverages/analysis*
  8. Fulltext Fluid intake, hydration status and its association with cognitive function among adolescents in Petaling Perdana, Selangor, Malaysia
    Tung SEH, Ch'ng YZ, Karnan TV, Chong PN, Zubaidah JO, Chin YS
    Nutr Res Pract, 2020 Oct;14(5):490-500.
    PMID: 33029289 DOI: 10.4162/nrp.2020.14.5.490
    BACKGROUND/OBJECTIVES: A cross-sectional study was undertaken to evaluate fluid intake and hydration status in association with cognitive function among 230 adolescents (10-14 years of age) in Petaling Perdana, Selangor, Malaysia.

    SUBJECTS/METHODS: Urine color was used to measure hydration status, while fluid intake was assessed using the 15-item beverage intake questionnaire. Cognitive function was assessed using the Wechsler Intelligence Scale for Children, Fourth Edition.

    RESULTS: More than half of the adolescents were mildly or moderately dehydrated (59.6%) and only one-third (33.0%) were well hydrated. Among the daily fluid types, intakes of soft drinks (r = -0.180; P = 0.006), sweetened tea (r = -0.184; P = 0.005) and total sugar-sweetened beverages (SSBs) (r = -0.199; P = 0.002) were negatively correlated with cognitive function. In terms of hydration status, cognitive function score was significantly higher (F-ratio = 4.102; P = 0.018) among hydrated adolescents (100.38 ± 12.01) than in dehydrated (92.00 ± 13.63) counterparts. Hierarchical multiple linear regression analysis, after adjusting for socio-demographic factors, showed that soft drinks (β = -0.009; P < 0.05) and sweetened tea (β = -0.019; P < 0.05) negatively predicted cognitive function (ΔR2 = 0.044). When further control for sources of fluid, hydration status (β = -2.839; P < 0.05) was shown to negatively predict cognitive function (ΔR2 = 0.021). The above variables contributed 20.1% of the variance in cognitive function.

    CONCLUSIONS: The results highlight the links between fluid intake (soft drinks, sweetened tea, total SSBs) and hydration status with cognitive function in adolescents. Interventions aimed at decreasing the consumption of SSBs and increasing hydration status through healthy fluid choices, such as water, could improve cognitive performance in adolescents.

    Matched MeSH terms: Beverages; Carbonated Beverages
  9. Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice
    Bhat R, Stamminger R
    Food Sci Technol Int, 2015 Jul;21(5):354-63.
    PMID: 24867944 DOI: 10.1177/1082013214536708
    Freshly prepared, hand-pressed strawberry fruit juice was exposed to ultraviolet radiation (254 nm) at room temperature (25 ℃ ± 1 ℃) for 15, 30 and 60 min with 0 min serving as control. Results revealed decrease in pH, total soluble solids and titratable acidity, while colour parameters (L*, a* and b* values) and clarity of juice (% transmittance) increased significantly. All the results corresponded to exposure time to ultraviolet radiation. Bioactive compounds (total phenolics, ascorbic acid and anthocyanins) decreased along with a recorded reduction in polyphenol oxidase enzyme and 1,1-diphenyl-2-picryl hydrazyl radical scavenging activities, which were again dependent on exposure time. Results on the microbial studies showed significant reduction by 2-log cycles in aerobic plate count as well as in total yeast and mould counts. Though negative results were observed for certain parameters, this is the first time it was endeavoured to demonstrate the impact of ultraviolet radiation radiation on freshly prepared, hand-pressed strawberries juice.
    Matched MeSH terms: Beverages/analysis*; Beverages/microbiology; Beverages/radiation effects
  10. Fulltext Review of Recent Microwave Planar Resonator-Based Sensors: Techniques of Complex Permittivity Extraction, Applications, Open Challenges and Future Research Directions
    Alahnomi RA, Zakaria Z, Yussof ZM, Althuwayb AA, Alhegazi A, Alsariera H, et al.
    Sensors (Basel), 2021 Mar 24;21(7).
    PMID: 33804904 DOI: 10.3390/s21072267
    Recent developments in the field of microwave planar sensors have led to a renewed interest in industrial, chemical, biological and medical applications that are capable of performing real-time and non-invasive measurement of material properties. Among the plausible advantages of microwave planar sensors is that they have a compact size, a low cost and the ease of fabrication and integration compared to prevailing sensors. However, some of their main drawbacks can be considered that restrict their usage and limit the range of applications such as their sensitivity and selectivity. The development of high-sensitivity microwave planar sensors is required for highly accurate complex permittivity measurements to monitor the small variations among different material samples. Therefore, the purpose of this paper is to review recent research on the development of microwave planar sensors and further challenges of their sensitivity and selectivity. Furthermore, the techniques of the complex permittivity extraction (real and imaginary parts) are discussed based on the different approaches of mathematical models. The outcomes of this review may facilitate improvements of and an alternative solution for the enhancement of microwave planar sensors' normalized sensitivity for material characterization, especially in biochemical and beverage industry applications.
    Matched MeSH terms: Beverages
  11. Fulltext Kefir and Its Biological Activities
    Azizi NF, Kumar MR, Yeap SK, Abdullah JO, Khalid M, Omar AR, et al.
    Foods, 2021 May 27;10(6).
    PMID: 34071977 DOI: 10.3390/foods10061210
    Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-oxidative, anti-cancer, anti-microbial, anti-diabetic, anti-hypertensive, and anti-hypercholesterolemic effects. Moreover, kefir can be adapted into different substrates which allow the production of new functional beverages to provide product diversification. Being safe and inexpensive, there is an immense global interest in kefir's nutritional potential. Due to their promising benefits, kefir and kefir-like products have a great prospect for commercialization. This manuscript reviews the therapeutic aspects of kefir to date, and potential applications of kefir products in the health and food industries, along with the limitations. The literature reviewed here demonstrates that there is a growing demand for kefir as a functional food owing to a number of health-promoting properties.
    Matched MeSH terms: Beverages
  12. Seizures among young adults consuming kratom beverages in Malaysia: A case series
    Halim SA, Low JH, Chee YC, Alias MR
    Epilepsy Behav, 2021 08;121(Pt A):108057.
    PMID: 34052638 DOI: 10.1016/j.yebeh.2021.108057
    We report a case series of young adults who were admitted to hospital with seizures after regular kratom beverage consumption. This study aimed to determine kratom consumption habits and seizure characteristics and to explore whether chronic kratom ingestion without concomitant drug abuse leads to recurrent seizure or epilepsy. All patients underwent blood investigations, a brain computed tomography (CT) scan, electroencephalography, and urine testing for mitragynine and drug toxicology. Eleven participants who had a positive urine mitragynine test were included in the study. The longest duration of kratom consumption was 84 months: - most drank more than eight times per month (>200 mL/drink). Seizure developed within 10 minutes or up to 72 hours post-ingestion. Seizure occurred one to three times per year in most cases. Four patients had a focal to bilateral tonic-clonic seizure whereas the remaining participants had a generalized tonic-clonic seizure. Four patients mixed kratom with diphenhydramine syrup, and one patient took methamphetamine. Two patients had positive urine results for recreational drugs (opioid and amphetamine). This study provided indirect evidence that chronic kratom use with or without concomitant drug abuse can cause recurrent seizures in susceptible individuals, which may progress to epilepsy or require antiepileptic medication.
    Matched MeSH terms: Beverages
  13. Fulltext Mini review : centella asiatica in food and beverage applications and its potential antioxidant and neuroprotective effect
    Hashim, P
    International Food Research Journal, 2011;18(4):1215-1222.
    MyJurnal
    Centella asiatica L. is traditionally used as a medicinal herbs and alternative medicine in treating numerous kinds of diseases. The use of Centella in food and beverages has increased over the years. Its potential antioxidant and neuroprotective activity has been widely claimed in many reports and basically is very much related to its properties and mechanism of action of the plant’s bioactive constituents namely the asiaticoside, asiatic acid, madecassoside and madecassic acid. As such, this review will cover the biological activity of the plant’s active constituents in relation to its food and beverage applications. The plant cultivation and biotechnological approaches to improve the production of desired bioactive constituents by cultured cells will also be reviewed. In addition, the range of chemical compositions found in Centella and safety aspects are also included.
    Matched MeSH terms: Beverages
  14. Fulltext Anti-diabetic activity and microbial quality of ready-to-serve Momordica charantia (MC) drink
    Chern, Pei Ern, Nor Ainy Mahyudin, Hazrina Ghazali, Norkhaizura Mahmud @ Ab Rashid
    The Pertanika Journal of Scholarly Research Reviews, 2017;3(3):102-106.
    MyJurnal
    Diabetes mellitus has a high prevalence in Malaysia and is expected to rise in the future due to lifestyle changes. Thus, consumers are turning to alternative methods in the prevention and cure of the disease. The Momordica charantia has been studied for its anti-diabetic activity both in vitro and in vivo and is shown to be effective in inhibiting glucose absorption. Therefore, the MC is used as a main ingredient in the development of health beverages to offer alternatives for patients or the health conscious. The microbial quality of the product is examined to ensure the safety of the product and to find methods to enhance its shelf life.
    Matched MeSH terms: Beverages
  15. Fulltext Healthy-Canteen Displays: A Tactic to Encourage Community Sport Canteens to Provide Healthier Food and Beverage Options
    Trakman G, Staley K, Forsyth A, Devlin B, Skiadopoulos A, Pearce K, et al.
    Int J Environ Res Public Health, 2021 09 28;18(19).
    PMID: 34639496 DOI: 10.3390/ijerph181910194
    (1) Background: Community sport settings present a range of conflicting health behaviours, including the tension between being physically active and consuming discretionary foods. Therefore, community sport settings are considered a promising location for health promotion. The aim of this project was to evaluate perceptions, knowledge and the impact (e.g., barriers and outcomes) of a healthy-canteen (cafeteria) display, based on traffic light labeling (TLL), which was set up at an Australian Basketball Association Managers' Convention and Trade Show. (2) Methods: We set up a healthy 'canteen display and surveyed Basketball managers on their perceptions of the display before (Survey 1) and after (Survey 2) visiting the display. Three months later they were surveyed (Survey 3) on changes made to their community sport canteens. (3) Results: Eighty-eight, 76 and 22 participants completed Surveys 1, 2 and 3, respectively. Participants believed stocking healthy foods and beverages was important (mean 8.5/10). Food waste, lack of consumer interest and price were identified barriers to stocking healthy foods. After visiting the display, 75% were inspired to make changes and 50% were surprised by the differences between their perceptions of the healthfulness of foods and the TLL ratings. Post-convention, 41% and 70% made or had planned healthy changes to their community sport canteen. (4) Conclusions: A healthy-canteen display is a low-cost, easy-to-implement strategy that may be able to direct self-driven improvement in the healthfulness of foods stocked at community canteens and lead to improved nutritional intakes at these venues.
    Matched MeSH terms: Beverages
  16. Development of water-dispersible Dy(III)-based organic framework as a fluorescent and electrochemical probe for quantitative detection of tannic acid in real alcoholic and fruit beverages
    Arul P, Nandhini C, Huang ST, Gowthaman NSK
    Anal Chim Acta, 2023 Sep 15;1274:341582.
    PMID: 37455066 DOI: 10.1016/j.aca.2023.341582
    Tannic acid (TA) is a water-soluble polyphenol and used in beverages, medical fields as clarifying and additive agents. In daily life, TA is unavoidable, and excessive consumption of tannin containing foods can harm health. Thus, rapid and sensitive quantification is highly necessary. Herein, an eco-friendly fluorometric and electrochemical sensing of TA was developed based on a dysprosium(III)-metal-organic framework (Dy(III)-MOF). An aqueous dispersion of Dy(III)-MOF exhibits strong dual emissions at 479 and 572 nm with an excitation at 272 nm, due to the 4f-4f electronic transition and "antenna effect". Chromophore site of the functional ligand, and Dy(III) ion could potentially serve as a sensing probe for TA via quenching (fluorescence). The fluorometric sensor worked well in a wide linear range concentrations from 0.02 to 25 μM with a limit of detection (LOD) of 0.0053 μM. Secondly, the cyclic voltammetric of TA at Dy(III)-MOF modified screen-printed carbon electrode (SPCE) has been investigated. The Dy(III)-MOF/SPCE showed an anodic peak signal at +0.22 V with a five-fold stronger current than the control electrode surface. Under optimized sensing parameters, the Dy(III)-MOF/SPCE delivered wide linear concentrations from 0.01 to 200 μM with a LOD of 0.0023 μM (S/N = 3). Accessibility of real practical samples in alcoholic and juice-based beverages were quantified, resulting in superior recovery rates (98.13-99.53%), F-test, and t-test confirmed high reliability (<95% confidence level (n = 3)). Finally, practicability result of the electrochemical method was validated by fluorometric with a relative standard deviation (RSD) of 0.18-0.46 ± 0.17% (n = 3). The designed probe has proven to be a key candidate for the accurate analysis of TA in beverage samples to ensure food quality.
    Matched MeSH terms: Beverages
  17. Toxic trade: the impact of preferential trade agreements on alcohol imports from Australia in partner countries
    Schram A, Aisbett E, Townsend B, Labonté R, Baum F, Friel S
    Addiction, 2020 07;115(7):1277-1284.
    PMID: 31808205 DOI: 10.1111/add.14925
    BACKGROUND AND AIMS: Trade liberalization is hypothesized to increase the availability of imported alcoholic beverages in importing countries. This study provides the first longitudinal analysis of the impact of preferential trade agreements (PTAs) on alcohol imports.

    DESIGN: Panel data comprising alcohol-product (n = 15) by importing country (n = 16) observations from 1988 to 2016 constructed from global databases. The relationship between PTA status, tariff level and alcohol imports were assessed using a log-linear model. Unobserved heterogeneity was addressed through a combination of differencing and product-year fixed-effects.

    SETTING: Australia and its 16 free trade partners (PTA year in parentheses), classified by low [ 50%: Chile (2009), China (2015), Japan (2015), Korea (2014), Laos (2010), New Zealand (1983, 2010), Philippines (2010), Singapore (2003, 2010) and United States (2005)] percentage of alcohol consumers in the population.

    MEASUREMENTS: Independent variables were the existence of a PTA with Australia and tariff (border tax) rate on Australian products. Outcomes were (log) Australian imports; and a binary indicator of any imports from Australia.

    FINDINGS: Introducing a PTA has been associated with a statistically significant increase in the share of Australian alcoholic beverage imports in its partner country's total alcoholic beverage import supply, mainly from trade in new alcoholic beverage categories (0.067, P 

    Matched MeSH terms: Alcoholic Beverages/economics*; Alcoholic Beverages/supply & distribution*
  18. 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
  19. 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
  20. Fulltext Sweet-beverage consumption and risk of pancreatic cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC)
    Navarrete-Muñoz EM, Wark PA, Romaguera D, Bhoo-Pathy N, Michaud D, Molina-Montes E, et al.
    Am J Clin Nutr, 2016 Sep;104(3):760-8.
    PMID: 27510540 DOI: 10.3945/ajcn.116.130963
    BACKGROUND: The consumption of sweet beverages has been associated with greater risk of type 2 diabetes and obesity, which may be involved in the development of pancreatic cancer. Therefore, it has been hypothesized that sweet beverages may increase pancreatic cancer risk as well.

    OBJECTIVE: We examined the association between sweet-beverage consumption (including total, sugar-sweetened, and artificially sweetened soft drink and juice and nectar consumption) and pancreatic cancer risk.

    DESIGN: The study was conducted within the European Prospective Investigation into Cancer and Nutrition cohort. A total of 477,199 participants (70.2% women) with a mean age of 51 y at baseline were included, and 865 exocrine pancreatic cancers were diagnosed after a median follow-up of 11.60 y (IQR: 10.10-12.60 y). Sweet-beverage consumption was assessed with the use of validated dietary questionnaires at baseline. HRs and 95% CIs were obtained with the use of multivariable Cox regression models that were stratified by age, sex, and center and adjusted for educational level, physical activity, smoking status, and alcohol consumption. Associations with total soft-drink consumption were adjusted for juice and nectar consumption and vice versa.

    RESULTS: Total soft-drink consumption (HR per 100 g/d: 1.03; 95% CI: 0.99, 1.07), sugar-sweetened soft-drink consumption (HR per 100 g/d: 1.02; 95% CI: 0.97, 1.08), and artificially sweetened soft-drink consumption (HR per 100 g/d: 1.04; 95% CI: 0.98, 1.10) were not associated with pancreatic cancer risk. Juice and nectar consumption was inversely associated with pancreatic cancer risk (HR per 100 g/d: 0.91; 95% CI: 0.84, 0.99); this association remained statistically significant after adjustment for body size, type 2 diabetes, and energy intake.

    CONCLUSIONS: Soft-drink consumption does not seem to be associated with pancreatic cancer risk. Juice and nectar consumption might be associated with a modest decreased pancreatic cancer risk. Additional studies with specific information on juice and nectar subtypes are warranted to clarify these results.

    Matched MeSH terms: Beverages/adverse effects; Beverages/analysis; Carbonated Beverages/adverse effects*; Carbonated Beverages/analysis
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