Ready-to-drink non-alcoholic beverages: nutritional composition and erosive potential

Yang, Chun-Shun, Ford, Pauline, Liu, Xiaoman, Leishman, Shaneen and Schubert, Lisa (2016) Ready-to-drink non-alcoholic beverages: nutritional composition and erosive potential. Nutrition and Food Science, 46 3: 396-411. doi:10.1108/NFS-09-2015-0117


Author Yang, Chun-Shun
Ford, Pauline
Liu, Xiaoman
Leishman, Shaneen
Schubert, Lisa
Title Ready-to-drink non-alcoholic beverages: nutritional composition and erosive potential
Journal name Nutrition and Food Science   Check publisher's open access policy
ISSN 0034-6659
1758-6917
Publication date 2016
Year available 2016
Sub-type Article (original research)
DOI 10.1108/NFS-09-2015-0117
Open Access Status Not Open Access
Volume 46
Issue 3
Start page 396
End page 411
Total pages 16
Place of publication Bingley, United Kingdom
Publisher Emerald Group Publishing Limited
Collection year 2017
Language eng
Formatted abstract
Purpose
The appearance of a rapidly expanding range of ready-to-drink packaged beverages in the marketplace has been met with widespread consumer acceptance. The aim of this study is to profile the nutritional composition and dental erosive potential of a sample of beverages sold for consumption in Brisbane supermarkets.

Design/methodology/approach
In all, 44 beverages were assessed to determine their pH and titratable acidity. Information relating to nutritional composition was also collected.

Findings
Milk-based beverages had the highest energy concentration, while soft drinks, energy drinks, flavoured milk, and fruit and vegetable juice categories contained products with very high sugar concentrations (>10g/100ml). All beverages, except milk-based products and still water, had a pH of less than 4.8. Titratable acidity was highest for energy drinks and fruit and vegetable juices.

Research limitations/implications
Energy drinks and fruit and vegetable juices had the highest sugar content and titratable acidity of all the beverage categories and so would be expected to have the greatest potential to cause oral health problems. Milk drinks had the highest energy concentration, but the lowest erosive potential. Regular consumption of many ready-to-drink pre-packaged beverages is therefore inconsistent with recommendations in current dietary and oral health guidelines.

Originality/value
Rather than considering nutritional composition alone, this study examined both nutritional and physicochemical properties of ready-to-drink packaged beverages to reach a more holistic assessment of their health impact.
Keyword Nutritional composition
Oral health
Hyper-palatable beverages
Packaged beverages
pH
Titratable acidity
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
School of Public Health Publications
School of Dentistry Publications
 
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Created: Tue, 09 Aug 2016, 14:56:14 EST by Lisa Schubert on behalf of School of Public Health