Trends in fluid consumption and beverage choices among adults reveal preferences for ayran and black tea in central Turkey

Nergiz-Unal, Reyhan; Yıldız, Emine; Samur, Gülhan; Besler, Halit Tanju; Rakıcıoğlu, N.

doi:10.1111/1747-0080.12316

Cited by 11 publications

(14 citation statements)

References 23 publications

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“…In contrast to the aforementioned natural sources of caffeine, there is little evidence, to our knowledge, in support of a true cultural component to consumption of caffeine-added beverages such as caffeinated soda and energy drinks. A global and concerning pattern is that caffeine-added beverages, which have potential health risks and no benefits, are the primary contributors to caffeine in the diet of children and adolescents [ 18 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 ].…”

Section: Discussionmentioning

confidence: 99%

Caffeine in the Diet: Country-Level Consumption and Guidelines

2018

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Coffee, tea, caffeinated soda, and energy drinks are important sources of caffeine in the diet but each present with other unique nutritional properties. We review how our increased knowledge and concern with regard to caffeine in the diet and its impact on human health has been translated into food-based dietary guidelines (FBDG). Using the Food and Agriculture Organization list of 90 countries with FBDG as a starting point, we found reference to caffeine or caffeine-containing beverages (CCB) in 81 FBDG and CCB consumption data (volume sales) for 56 of these countries. Tea and soda are the leading CCB sold in African and Asian/Pacific countries while coffee and soda are preferred in Europe, North America, Latin America, and the Caribbean. Key themes observed across FBDG include (i) caffeine-intake upper limits to avoid risks, (ii) CCB as replacements for plain water, (iii) CCB as added-sugar sources, and (iv) health benefits of CCB consumption. In summary, FBDG provide an unfavorable view of CCB by noting their potential adverse/unknown effects on special populations and their high sugar content, as well as their diuretic, psycho-stimulating, and nutrient inhibitory properties. Few FBDG balanced these messages with recent data supporting potential benefits of specific beverage types.

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Section: Discussionmentioning

confidence: 99%

Caffeine in the Diet: Country-Level Consumption and Guidelines

2018

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“…Weekly consumption of carbonated drinks was recorded 63.0% in international students, almost double of Chinese students. It is well documented that consumption of carbonated drinks is high in young age group (19–39 years) [ 38 ]. Consumption of sugar sweet beverages has been associated with weight gain, overweight, obesity and colonization of oral cavity by fungi [ 39 , 40 , 41 ].…”

Section: Discussionmentioning

confidence: 99%

A Comparative Study of Nutritional Status, Knowledge Attitude and Practices (KAP) and Dietary Intake between International and Chinese Students in Nanjing, China

Haq

Mariyam

et al. 2018

IJERPH

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University students tend to have poor dietary practices, which ultimately affect their nutritional status. International students are becoming more prevalent in China. The current study aimed to compare the nutritional status, knowledge attitude and practices (KAP) and dietary intake between international and Chinese students in China. A comparative study was conducted in undergraduate students of Nanjing Medical University aged 17–31 years including 308 international and 393 Chinese students. Data was collected by self-administered questionnaire. Body composition was detected by bioelectrical impedance analysis (BIA). Student t-test and chi square test were used for comparison. Linear regressions were used for association of nutritional status with determinants. The prevalence of overweight and obesity in international student was higher than Chinese students. International male and female students were having significantly (p < 0.05) high BMI and percent body fats than Chinese male and female students. Nutritional KAP scores of Chinese students was significantly (p < 0.05) higher than international students. As for diet consumption, daily milk consumption was high in international students while daily egg and weekly fish and meat consumption were found more in Chinese students. Fast foods and carbonated drinks weekly consumption was significantly (p < 0.001) high in international students. After adjusted for age, gender, education, sleeping duration and physical exercise, the inverse association of nutritional KAP with BMI remained significant. Our data indicate that international students had more percent body fats, less nutritional KAP scores and unhealthy dietary habits than Chinese students. Proper nutrition education and guidance for improving good habits and nutritional status is suggested for international students.

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“…In the research of Kardas et al milk or dairy products were most often consumed between meals (39.5%), and the lowest percentage of people (6.0%) consumed them to lunch 3 . From the other hand, Nergiz-Unal respondents consumed them to lunch, and rarely as a snack 18 .…”

Section: Discussionmentioning

confidence: 99%

“…The IKCU students, however, choose plain products as well, but select flavoured ones or those that are less sour. According to Nergiz-Unal et al (2017), this selection reflects changes in the nutrition of the younger population of Turkey, which in the future may lead to chronic metabolic diseases 18 .…”

Section: Discussionmentioning

confidence: 99%

Factors affecting the intake of fermented milk products among university students: a cross-sectional study from Poland and Turkey

Skowrońska¹,

Kaner²,

Całyniuk³

et al. 2020

Rev Esp Nutr Hum Diet

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Introducción: El objetivo del estudio es presentar la ingesta de productos lácteos fermentados y factores relacionados por estudiantes de dietética turcos y polacos.Material y métodos: Se solicitó a los estudiantes de dietética de la Universidad de Medicina de Silesia en Katowice (SUM), Polonia, y de la Universidad de Esmirna Katip Celebi en Izmir (IKCU), Turquía, que llenaran un cuestionario en línea. El cuestionario constaba de 23 preguntas sobre datos personales, preferencias del consumidor, conocimiento sustantivo y evaluación de factores que condicionan la compra de productos lácteos fermentados. La significación estadística entre los grupos se verificó con la prueba U de Mann-Whitney, la prueba t y la prueba de Chi cuadrado χ2. La diferencia estadísticamente significativa cumplió la condición p <0,05.Resultados: Hubo 162 encuestados polacos y 181 turcos que participaron en la investigación. El producto lácteo fermentado más común entre los estudiantes de SUM e IKCU fue el yogur natural. Su consumo fue declarado por más del 95% de los encuestados en ambos grupos. En el grupo de estudiantes polacos, los productos lácteos fermentados se consumen principalmente para el desayuno (61,11%) y como refrigerio entre comidas (58,02%). Los estudiantes turcos prefieren comerlos con mucha más frecuencia para la cena (50,28%) y el almuerzo (48%). Solo el 21,06% de los estudiantes polacos y el 29,3% de los estudiantes turcos consumen productos lácteos fermentados todos los días. Los productos sin aditivos colorantes ni conservantes son seleccionados por el 67,9% de los estudiantes de SUM, mientras que los estudiantes de IKCU a menudo eligen productos con probióticos y prebióticos (43,10%), así como productos con contenido reducido de grasa (40,3%). La calidad, la composición de los productos, el fabricante, el embalaje, la publicidad se determinaron los factores importantes que condicionan previamente la selección de productos lácteos fermentados.Conclusiones: las diferencias culturales con respecto a los productos lácteos fermentados se reflejan en los hábitos alimenticios y las preferencias de los consumidores. El yogur natural es un producto frecuentemente elegido por los estudiantes de SUM e IKCU. Hubo diferencias entre los encuestados en términos de horas del día, cantidad y tipos de productos lácteos fermentados consumidos. Además, los factores que condicionan previamente su selección varían entre los dos grupos.

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Trends in fluid consumption and beverage choices among adults reveal preferences for ayran and black tea in central Turkey

Cited by 11 publications

References 23 publications

Caffeine in the Diet: Country-Level Consumption and Guidelines

Caffeine in the Diet: Country-Level Consumption and Guidelines

A Comparative Study of Nutritional Status, Knowledge Attitude and Practices (KAP) and Dietary Intake between International and Chinese Students in Nanjing, China

Factors affecting the intake of fermented milk products among university students: a cross-sectional study from Poland and Turkey

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