Browsing by Author "Stachyshyn S"

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    Caffeine Consumption Habits of New Zealand Tertiary Students
    (MDPI (Basel, Switzerland), 2021-04-28) Stachyshyn S; Ali A; Wham C; Knightbridge-Eager T; Rutherfurd-Markwick K
    Adverse effects associated with excessive caffeine consumption combined with increasing numbers and availability of caffeine-containing products are causes for concern. Tertiary students may be at increased risk of consuming excessive amounts of caffeine due to seeking caffeinated products with well-known wakefulness effects and cognitive benefits. This study explored caffeine consumption habits of New Zealand tertiary students (317; ≥16-years) using a previously validated caffeine consumption habits (CaffCo) questionnaire. Most (99.1%) regularly consumed caffeinated products, especially chocolate, coffee and tea, with coffee, tea and energy drinks contributing most to total caffeine intake. Median estimated caffeine intake was 146.73 mg·day-1, or 2.25 mg·kgbw-1·day-1. Maximum and minimum intakes were 1988.14 mg·day-1 (23.51 mg·kgbw-1·day-1) and 0.07 mg·day-1 (0.02 mg·kgbw-1·day-1), respectively. One-third (34.4%) of caffeine consumers ingested caffeine above the adverse effect level (3 mg·kgbw-1·day-1) and 14.3% above the safe limit (400 mg·day-1). Most caffeine consumers (84.7%), reported experiencing at least one 'adverse symptom' post-caffeine consumption, of which 25.7% reported effects leading to distress or negatively impacting their life. Experiencing 'adverse symptoms' did not, however, curtail consumption in the majority of symptomatic participants (~77%). Public health initiatives directed at tertiary students may be important to reduce potential caffeine-related harm.
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    Caffeine Related Risk among Tertiary Students in New Zealand
    (MDPI (Basel, Switzerland), 2019-03-11) Stachyshyn S; Rutherfurd-Markwick K; Ali A; Wham C
    Background: Caffeine-related health incidents in New Zealand have escalated over the last two decades. Tertiary students may be at higher risk as they are known to seek caffeinated products to treat sleep deprivation and while studying for exams or completing major course projects. The aim of this study was to examine the caffeine consumption habits of tertiary students and their motivations for use across a broad range of caffeinated products. Method: Eligible participants were invited to complete a caffeine consumption habits questionnaire (CaffCo) via the online survey software, Qualtrics. Results: A total of 317 participants (46.7% men) completed the online CaffCo. Most (74.4%) were aged between 19 to 30 years and nearly a half were NZ European (47.5%). The majority (99.1%) consumed at least one source of caffeine in their diet. Coffee was the largest contributor (61.4%) followed by tea (14.4%), energy drinks (8%), chocolate (7.3%), kola drinks (5.3%), sports supplements (2.4%), RTDs (0.8%) and caffeine tablets (0.5%). The median estimated daily caffeine consumption was 146.73 mg·day−1 (n = 314), or 2.25 mg−kgbw−1−day−1 (n = 281). An estimated 14.3% of caffeine consumers exceeded the suggested ‘safe limit’ of 400 mg−day−1. Cigarette smokers were significantly more likely to exceed this level. Caffeine and alcohol were co-ingested by 38.5% of the participants, especially among those in paid employment or by cigarette smokers. The majority of caffeine consumers (84.7%) reported experiencing at least one adverse symptom post caffeine consumption especially to energy drinks (77.3%). Two thirds (64.2%) reported being dependent on at least one caffeine source, and 47.3% reported experiencing at least one withdrawal symptom. Conclusions: These findings provide critical information for developing caffeine-related risk-reduction strategies for NZ tertiary students. Improved labelling and consumer education which targets those who consume caffeinated products above the daily 400 mg safe limit may help ameliorate caffeine related risk.
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    Motivations for Caffeine Consumption in New Zealand Tertiary Students
    (MDPI (Basel, Switzerland), 2021-11-25) Stachyshyn S; Wham C; Ali A; Knightbridge-Eager T; Rutherfurd-Markwick K
    Caffeine-related health incidents in New Zealand have escalated over the last two decades. In order to reduce the risk of substance-related harm, it is important to understand the consumers' motivations for its use. This is especially true for tertiary students who are presumed to be at a higher risk due to seeking out caffeine's well-known cognitive benefits as well as the targeted marketing of such products to young adults. This study examined the habits and motivations for caffeine consumption in tertiary students in New Zealand. A previously validated caffeine consumption-habits (CaffCo) questionnaire was administered online to 317 tertiary students (n = 169 females), aged ≥16 years. Of the 99.1% of participants who regularly consumed caffeine, coffee (76.3%) tea (71.6%) and chocolate (81.7%) consumption were the most prevalent. Motivations for caffeinated-product consumption differed according to caffeine source. Tea was consumed for the warmth and taste, coffee was consumed to stay awake and for warmth, and chocolate, for the taste and as a treat. Marketing was not identified by participants as influencing their consumption of caffeinated products. Knowledge of motivations for caffeine consumption may assist in identifying strategies to reduce caffeine intake in those New Zealand tertiary students who regularly consume amounts of caffeine that exceed safe level.