Prevalence and Amounts of Common Ingredients Found in Energy Drinks and Shots

Background: Energy drinks are one of the most popular packaged beverage products consumed within the United States (US). Energy drinks are considered a functional beverage, a category that also includes sports drinks and nutraceutical beverages. Purpose: The focus of the current study was to examine the nutrition fact panels of the top selling commercially available energy drink and energy shot products within the US to characterize common ingredient profiles to help establish a standard definition and ingredient profile of energy drinks and energy shots for consumers, health care practitioners, and researchers. Methods: The top 75 commercially available energy drinks and shots were identified and compiled from multiple commercial retail websites as of September 2021. For the purpose of this study, an energy drink must have met the following criteria: (A) marketed as an energy drink; (B) purported to improve energy, focus, or alertness; (C) not sold as a dietary supplement (no supplement fact panels); (D) manufactured as a pre-packaged and ready-to-drink beverage; and (E) contains at least three of (1) caffeine, (2) B-vitamins, (3) sugar, (4) taurine, (5) creatine, (6) quercetin, (7) guarana, (8) ginseng, (9) coenzyme Q10, or (10) branched chain amino acids. Energy shots must have met similar criteria to be included: (A) marketed as an energy shot; (B) purported to improve energy, focus, or alertness; (C) sold as a dietary supplement; (D) manufactured as a pre-packaged beverage with a small volume (<3.5 mL); and (E) contains at least three of the ingredients stated above. Results: Twenty energy shots and fifty-five energy drinks were included in this analysis. The number of ingredients per product (mean ± SD) was 18.2 ± 5.7, with 15 products containing proprietary blends with undisclosed ingredient amounts. The relative prevalence and average amounts of the top ingredients were as follows: caffeine (100%; 174.4 ± 81.1 mg), vitamin B6 (72%; 366.9 ± 648.1 percent daily value (%DV)), vitamin B3 (67%; 121.44 ± 69.9% DV), vitamin B12 (67%; 5244.5 ± 10,474.6% DV), vitamin B5 (37.3%; 113.6 ± 76.6% DV), and taurine (37.3%; amounts undisclosed). Conclusions: Our findings suggest a high prevalence of caffeine and B-vitamins in these energy products, with many of the formulations containing well above the recommended daily value of B-vitamins.

Energy Drink-Associated Cardiomyopathy after Excessive Consumption: A Case Report

The basic components of energy drinks include caffeine, guarana, taurine, ginseng, and sugar. The excessive consumption of energy drinks has been associated with cardiovascular events such as tachycardia and myocardial infarction in the literature. We herein describe a 24-year-old man admitted to the emergency department. The patient’s medical history and family history were unremarkable. It was, however, learned that he had consumed 8 to 10 cans of energy drinks per day (3.5–4 Lit/d) in the 2-week period leading to the hospital admission. Physical examination revealed bilateral diffuse rales and 2+ pretibial edema. Echocardiography showed a left ventricular ejection fraction of 25% with global left ventricular hypokinesia and dilated left ventricular dimensions. Coronary angiography demonstrated normal coronary arteries. On cardiac magnetic resonance imaging, the left ventricle was dilated, and the systolic function was reduced. No pathological enhancement was observed. This case report and many previous studies support a possible link between caffeinated energy drinks and cardiovascular events.

Formulation and Evaluation of Donkey Milk (Energy Drink)

Milk is one of the most common causes of food allergies among children under one year of age. No specific therapy exists for this allergy, and thus the only feasible response is to avoid assumption of milk and derived products. Studies conducted on the serum of children with hypersensi-tivity to milk have shown that caseins are the proteins with the greater allergenic potential. However, in some cases, children have also shown hypersensitivity to the β-lactoglobulines and to the α-lactal- bumins. When food intolerance is diagnosed in an infant, it is often necessary to impose a period of total parenteral feeding, followed by breast feeding, considered the most correct method of re-feeding. When human milk can not be given, alternative food sources must be sought. Clinical studies have demonstrated that donkey milk could substitute breast feeding in infants affected by severe Ig-E me- diated milk allergies. In these subjects, donkey milk is not only useful, but also safer than other types of milk. In fact donkey milk composition in lipids (high levels of linoleic and linolenic acid) and pro-teins (low caseins content) is very close to human milk. Lysozyme content in donkey milk resulted to be very high (mean value 1.0 mg/ml) if compared to bovine (traces), caprine (traces) and human milk. The high lysozyme content of donkey milk may be responsible of the low bacterial count reported in literature and also makes this milk suitable to prevent intestine infections to infants. Among seropro-teins, β-lactoglobulin and α-lactalbumin content in donkey milk was respectively 3.75 and 1.80 mg/ml and remained substancially the same during the different stages of lactation. Keywords: Donkey milk, Milk quality, Milk chemical compositions, antibacterial activity, bioactivity, health benefits , therapeutic.

Rapid High-Performance Liquide Chromatographic Method for Quantitative Determination of Caffeine in Different Soft and Energy Drinks Available in Bangladesh

Caffeine is one of the commonly used food additives, which has unique flavor characteristics and bitter taste and used in soft drinks as flavor enhancer. An experimental study was designed to determine the concentration of caffeine in different brands of soft drinks and energy drinks available in Bangladesh by using HPLC. For chromatographic analysis, A Luna 5 C18 (2) 100A column (250×4.6 mm) was used at 37°C temperature at the wavelength of 272nm. Chromatographic separation was determined using buffer of sodium acetate and acetic acid with acetonitrile at a ratio of 80:20 (pH=4.0; flow rate of 1.0 ml/min). The results of this study showed that caffeine content in soft drinks ranged from 19.63 to 101.73 mg/100ml and highest concentration of caffeine found in brand 3 samples while lowest concentration found in brand 2 samples. Significantly higher concentration of caffeine (p<0.05) found in six soft drinks sample when compared to BSTI and FDA reference value except brand 2 sample (p>0.05). Quantification of caffeine in different brands of energy drink sample revealed that, four brand sample contained caffeine; among them brand 3 sample showed the highest levels of caffeine 295.86 mg/100ml and lowest amount found in brand 1 sample (101.74 mg/100ml). Concentration of Caffeine in soft and energy drinks exceeded the national and international standard recommended range hence this proposed HPLC method can be used for routine determination and control of caffeine content in different drinks.

Development of the Sports Energy Drink «Inca Cola»

Основная задача, возлагаемая на спортивные энергетические напитки - это снабжение атлетов дополнительным импульсом внутренней энергии. В составе разработанного спортивного напитка «Inka Cola» в качестве источника биологически активных веществ использовали экстракт семян южноамериканского кустарника - гуараны. Специфическая черта этого растения заключается в высокой концентрации кофеина в его семенах, содержание которого примерно в 4-5 раз выше, чем в зернах кофе. Наличие в составе напитка «Inka Cola» компонентов, содержащихся в экстракте семян гуараны, позволяет снизить усталость атлетов и обеспечить длительное поддержание высокого уровня их физической и когнитивной активности. В качестве другого источника биологически активных веществ был включен экстракт травы готу-колы, которая произрастает в странах Юго-Восточной Азии. Компоненты, входящие в состав этого продукта, позволяют бороться с эмоциональными расстройствами, способствуют улучшению памяти и восстановлению нервных клеток в мозге человека, а также обладают широким спектром противовоспалительных, иммуностимулирующих, антибактериальных и антиоксидантных свойств. С целью повышения энергетической ценности и улучшения вкусового восприятия напитка «Inka сola» в его состав была включена изомальтулоза - изомер сахарозы с пониженным значением гликемического индекса; для повышения физиологического воздействия на организм спортсменов биогенные минеральные компоненты - калий и магний; для создания гармоничного вкусового восприятия напитка - регулятор кислотности (лимонная кислота) и привлекательных реологических свойств напитка - загуститель (ксантановая камедь). С целью формирования цвето-ароматического образа напитка «Inka cola» в его состав был включен ароматизатор «мохито» и конгруэнтный, то есть соответствующий ему по своему сенсорному восприятию, пищевой краситель. По отзывам спортсменов, использовавших напиток «Inka cola» в течение нескольких недель, у них снижалась утомляемость, им легче становилось воспринимать и усваивать информацию, а также отмечалось усиление физической и умственной выносливости. The main goal of sports energy drinks is to provide athletes with an additional impulse of internal energy. In the composition of the developed sports drink «Inka Cola» as a source of biologically active substances was used an extract of the seeds of the South American shrub - guarana. A specific feature of this plant is the high concentration of caffeine in its seeds, the content of which is about 4-5 times higher than in coffee beans. The inclusion of guarana seed extract in the «Inka Cola» drink composition helps to reduce fatigue of athletes and ensure long-term maintenance of a high level of their physical and cognitive activity. An extract of the gotu-kola herb, which grows in the countries of Southeast Asia, was used as another source of biologically active substances. The constituents of this extract allow to fight emotional disorders, improve memory and restore nerve cells in the human brain. They also have a wide range of anti-inflammatory, immunostimulating, antibacterial and antioxidant properties. In order to increase the energy value and improve the taste perception of the «Inka Cola» drink, isomaltulose, an isomer of sucrose with a reduced glycemic index, was included in its composition; to increase the physiological impact on the athletes were used important biogenic mineral components - potassium and magnesium; to create a harmonious taste perception of the drink - acidity regulator (citric acid) and attractive rheological properties of the drink - thickener (xanthan gum) were included. The formation of the color-aromatic image of the drink «Inka cola» was carried out by using in its composition of the flavoring product «mojito» and congruent food coloring. According to the reviews of athletes who used the «Inka Cola» drink for several weeks, their fatigue decreased, it became easier for them to perceive and assimilate information, as well as an increase in physical and mental endurance was noted.

Effects of an individualised nutritional intervention to tackle malnutrition in nursing homes: a pre-post study

Purpose Individualised interventions are recommended to tackle malnutrition in older adults, but approaches for nursing home (NH) residents are scarce. This study investigated the effects of an individualised nutritional intervention in NH residents with (risk of) malnutrition. Methods In a pre-post study, 6 weeks (w) of usual care were followed by 6w of intervention. The intervention consisted of up to three supplement modules (sweet and savoury protein creams and protein-energy drink, single or combined) and, if required, reshaped texture-modified meals (RTMM). Results Fifty residents completed the study (84 ± 8 years, 74% female). One-third (32%) received RTMM. Additional 258 ± 167 kcal/day and 23 ± 15 g protein/day were offered. Mean daily energy intake increased by 207 (95%CI 47–368, p = 0.005) kcal and protein intake by 14 (7–21, p < 0.001) g (w12 vs w1). Quality of life (QoL) increased in the subscale “care relationship” (+ 9 (3–15) points, p = 0.002, w12 vs w6). Body weight, handgrip strength, and other QoL subscales did not change. Conclusion Our intervention improved dietary intake and one QoL subscale in NH residents with (risk of) malnutrition. As a next step, randomized controlled trials are needed to investigate the impact of individualised interventions more comprehensively.

Medición de Emociones en Los Jóvenes Hacia Emprendimientos de Bebidas de Guayusa: Implicaciones de Gestión para la Comercialización de Productos

La métrica de las emociones a partir de dispositivos de Neuromarketing valida las respuestas de comportamiento del consumidor desde el cerebro ante los estímulos sensoriales, en este caso, el empaque a través de la vista, y el sabor mediante el gusto de las bebidas energéticas naturales, como método analítico de la neurociencia para la aprobación de nuevos productos en el mercado. Esta investigación exploratorio-experimental tiene como objetivo medir las emociones generadas en los jóvenes hacia emprendimientos de bebidas de Guayusa mediante aplicaciones de Neuromarketing para validar las respuestas del consumidor con su decisión de compra. Los participantes con edades entre 18 a 45 años, consumidores habituales de energizantes, degustaron ocho marcas de bebidas sin conocerlas, luego fueron expuestos a sus empaques. Mediante los datos de Diferencia Asimétrica Prefrontal obtenidos desde un electroencefalograma, fue posible corroborar la respuesta de bebida de mayor aceptación. La validación de aceptación a un nuevo emprendimiento desde la fisiología del cuerpo humano, implica un proceso moderno en la gestión para la comercialización de un nuevo producto, pues considera características específicas que determinan el comportamiento del consumidor. Los resultados prueban que las emociones juegan un rol importante, evidenciando que aún con ausencia en la percepción de orgullo en el tipo de bebida energizante tradicional o natural fue posible validar la marca con mayor aceptación entre los participantes. Emotion metrics from Neuromarketing devices validate consumer behavioral responses from the brain when exposed to sensorial stimuli. This study includes the analyze of consummer reactions when looking at the packaging and tasting the flavor of a natural energy drink Guayusa, used with an electroencephalography headset applied for getting marketing results as an analytical method from neuroscience to validate new products in the market before launching them. This descriptive-experimental research aims to measure the emotions generated in young people towards different brands of Guayusa natural drink through a Neuromarketing application to validate consumer responses regarding their final purchase decision. Participants between 18 to 45 years old with energy drinks consuming habits were considered for tasting eight new beverage brands and then being exposed to their packaging to get acknowledgement of their presentation appealing. Using the prefrontal asymmetric difference data obtained from an electroencephalogram, it was possible to corroborate the most popular beverage response. Validating acceptance of a new brand name, or a new taste was possible from the physiology of the human body of participants; this process implies a modern step in the management and the commercialization of new products. Specific characteristics that determine the consumer's behavior were considered as part of new implications for the commercialization validation process. The results prove that emotions play an important role, evidencing that even with the absence of pride in the traditional or natural type of energy drink, it was possible to validate the brand with greater acceptance among the participants.

Energy drinks leading to infertility by causing cytotoxic injury of the ovaries - A randomized controlled animal trial

Aim: To observe energy drink induced ovarian cytotoxicity and possible protective effects of co-administration of omega 3 fatty acids. Methods: The experimental study comprised of 36 adult female albino rats was conducted at anatomy department, PGMI, Lahore. Animals were divided into 3 groups. Group A was control. Groups B received energy drink. Group C received omega 3 along with energy drinks once daily orally for 30 consecutive days. Rats were sacrificed under deep anesthesia on 30th day. Ovaries were extracted and sections were stained with H&E stains. Results were analyzed using SPSS. A p-value < 0.05 was considered statistically significant. Results: Animals administered with energy drink showed marked pyknosis of graafian follicular cells and oocyte nuclei when compared with control and energy dink plus omega 3 treated animals. Vacuolization of the follicular cells was also more pronounced in energy drinks treated group (p <0.001). Ovarian stroma of energy drink treated group showed marked vascular congestion and tissue infiltration as compared to the omega 3 plus energy drink treated groups.. Conclusion: Oxidative stress induced by the energy drinks is the basic cause behind the toxic change seen in ovarian histo-architecture. Omega-3 significantly decreased these detrimental effects of energy drink due to its antioxidant and anti-inflammatory action. This study can be a pioneer in guiding the population about the harmful effects of energy drinks on ovarian morphology, leading to cytotoxicity of oocyte and ultimately leading to infertility. Keywords: Energy drinks; Omega-3; Cytotoxicity; Oxidative stress; Carbonated Beverages; Infertility; Caffeine