Caffeine as an Ingredient in Sugar Sweetened Beverages - Caffeine: Chemistry, Analysis, Function and Effects - page 22

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CHAPTER 2
Caffeine as an Ingredient in
Sugar Sweetened Beverages

LYNN J. RIDDELL 1 , DHOUNGSIRI SAYOMPARK 1,2 ,
PENNY OLIVER 1 AND RUSSELL S. J. KEAST 1

1 Centre for Physical Activity and Nutrition, Sensory Science Group, Deakin
University, Burwood, Victoria, Australia; 2 Faculty of Science and
Technology, Rajamangala University of Technology Tawan-ok, Chonburi,
Thailand
*E-mail: [e-mail]

2.1 Introduction: Caffeine Consumption Patterns
Caffeine is the most widely used psychoactive drug in the world, with more
than 80% of the US population classed as regular consumers (Garrett and
Griffiths 1998). An analysis of the Continuing Survey of Food Intakes by
Individuals (CSFII) in the US indicates that 87% of US population over 2
years of age consumed caffeine daily and the average intake in caffeine
consumers was 193 mg per day or 1.2 mg kg -1 per day (Frary et al 2005). SSB
were the primary source of caffeine in children and adolescents under 18 years
of age and provided between 50-64% of the daily caffeine intake. For adults
18-34 years, SSB provided 30% of total daily caffeine, dropping to 11% for
adults 34 years and older (Frary et al 2005). The total daily intake of caffeine
observed in the CSFII is slightly lower that than observed in the 1995 National
Nutrition Survey of Australian adults who reported consuming on average 270
mg of caffeine per day. Caffeine intakes amongst children, aged 2 to 14 years,