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    Secondary School Students and Caffeine: Consumption Habits, Motivations, and Experiences.
    (MDPI (Basel, Switzerland), 2023-02-17) Turner S; Ali A; Wham C; Rutherfurd-Markwick K; Cornelis M; Tauler P
    Adolescents may be particularly vulnerable to the effects of caffeine due to a lack of tolerance, their small size, changing brain physiology, and increasing independence. Concerns about adolescent caffeine consumption relate to potentially serious physiological and psychological effects following consumption. Motivations driving caffeine intake are not well understood among adolescents but are important to understand to reduce harmful behavioural patterns. This study explored caffeine consumption habits (sources, amount, frequency) of New Zealand adolescents; and factors motivating caffeine consumption and avoidance. The previously validated caffeine consumption habits questionnaire (CaffCo) was completed by 216 participants (15-18 years), with most (94.9%) consuming at least one caffeinated product daily. Chocolate, coffee, tea, and kola drinks were the most consumed sources. The median caffeine intake was 68 mg·day-1. Gender (boy) and being employed influenced the source, but not the quantity of caffeine consumed. One-fifth (21.2%) of adolescents consumed more than the recommended European Food Safety Authority (EFSA) safe level (3 mg·kg-1·day-1). Taste, energy, and temperature were the main motivators for consumption, and increased energy, excitement, restlessness, and sleep disturbances were reported effects following caffeine consumption. This study provides information on caffeinated product consumption among New Zealand adolescents, some of whom consumed caffeine above the EFSA safe level. Public health initiatives directed at adolescents may be important to reduce potential caffeine-related harm.
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    The relationship between caffeine consumption and sleep quality in New Zealand young adults : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Nutrition and Dietetics at Massey University, Albany, New Zealand
    (Massey University, 2023) Hermanoche, Marjial Angeli Judilla
    Background: Sleep is essential for promoting optimal health, well-being, and performance, but in today's modern world, sleep is becoming increasingly difficult to prioritise in our daily routines. It has been well documented that insufficient (quantity and quality) sleep is associated with a plethora of adverse consequences, including reduced cognitive functioning and physical performance, increased psychological distress, and increased risk of developing chronic diseases. Research suggests that short sleep (≤6 hours per night) is becoming increasingly common among young adults, and it appears that many are using caffeine to try and offset the effects of their sleep loss. Laboratory studies have shown that caffeine reduces sleep efficiency and sleep quality, prolongs sleep onset latency, shortens total sleep length and alters sleep architecture by reducing the amount of deep (slow-wave) sleep attained. Information on the sleep quality of young adults in New Zealand is required to determine whether there is a cause for concern and whether there may be a link between sleep quality and caffeine usage. Aim: This cross-sectional study examined sleep quality in healthy young adults and the associations between sleep quality and caffeine consumption. Method: Previously validated Caffeine Consumption Habits (CaffCo) and Pittsburgh Sleep Quality Index (PSQI) questionnaires were administered to 192 young adults (aged 18–25 years) via the online survey software, Qualtrics. Results: Most young adults (98.4%) consumed caffeine in some form. The average daily caffeine intake was 159.6 mg·dayˉ¹, with coffee being the primary contributor. A high prevalence of poor sleep quality (85.9%) was observed in the study population. Furthermore, the majority of young adults (87.5%) slept less than 7 hours per night, the minimum amount advised for optimal health and well-being by scientific experts. Daily caffeine consumption was not associated with sleep quality (p > 0.05). Compared to working young adults, students with employment (OR 3.07; CI 1.02 – 9.25) and without employment (OR 3.52; CI 1.32 – 9.42) were more likely to experience poor sleep quality. Conclusions: These findings demonstrate that poor sleep quality is widespread among New Zealand young adults. More research is required to determine the reasons for this phenomenon. Young adults, especially students prone to irregular sleep-wake schedules, would benefit from sleep education. Additionally, consumer education should be improved in light of the expanding market of caffeine-containing products to ensure that caffeine is ingested safely and within recommended limits.
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    Black tea and improvement of attention: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006
    (John Wiley and Sons Ltd on behalf of European Food Safety Authority, 2018-05-24) EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Turck D; Bresson J-L; Burlingame B; Dean T; Fairweather-Tait S; Heinonen M; Hirsch-Ernst KI; Mangelsdorf I; McArdle HJ; Naska A; Neuhäuser-Berthold M; Nowicka G; Pentieva K; Sanz Y; Sjödin A; Stern M; Tomé D; Van Loveren H; Vinceti M; Willatts P; Martin A; Strain SJJ; Siani A
    Following an application from Unilever NV, submitted for authorisation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to black tea and improvement of attention. The scope of the application was proposed to fall under a health claim based on newly developed scientific evidence. The food proposed by the applicant as the subject of the health claim is black tea. The Panel considers that black tea characterised by its content of tea solids, caffeine and l-theanine, which is the subject of the health claim, is sufficiently characterised in relation to the claimed effect. The claimed effect proposed by the applicant is 'improves attention'. The Panel considers that improvement of attention is a beneficial physiological effect. Three human intervention studies provided by the applicant show an effect of black tea on attention under the conditions of used proposed by the applicant. The applicant proposed that the claimed effect depends on the concerted action of two substances, caffeine and l-theanine, both of which are present in black tea. The Panel considers that the effect of black tea on attention observed in the three human intervention studies provided by the applicant can be explained by its caffeine content. The Panel concludes that a cause and effect relationship has been established between the consumption of black tea and improvement of attention. The Panel considers that the effect of black tea on attention can be explained by its caffeine content. The following wording reflects the scientific evidence: 'Owing to its caffeine content, black tea improves attention'. In order to obtain the claimed effect, 2-3 servings of black tea providing at least 75 mg of caffeine in total should be consumed within 90 min.
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    Evaluation of the effects of acute caffeine supplementation on selected cognitive domains in older women : a thesis presented in partial fulfillment of the requirements for the degree of Master of Science in Nutrition and Dietetics at Massey University, Albany, New Zealand
    (Massey University, 2022) Khindria, Neelam
    Caffeine is the most frequently consumed psychoactive substance globally and has been shown to enhance various aspects of cognition, particularly in younger adults. Previous research has demonstrated that acute intake of low to moderate doses of caffeine (e.g., 100 mg to 300 mg) significantly improves lower-order cognitive functions such as processing speed and attention in younger adults. The impact of caffeine on higher-order cognitive domains such as memory and executive function remains unclear. Since older women experience age- and hormonal-related changes that may negatively affect cognition, this age group may be more likely to experience greater functional improvements in cognitive performance following caffeine supplementation compared to younger adults. This pilot study aims to evaluate the effect of acute caffeine supplementation on selected cognitive domains including processing speed, sustained attention, memory, and executive function, in post-menopausal women, aged 55 to 79 years. Twelve female participants (mean age ± SD = 63.75 ± 6.81 years) took part in a randomised placebo-controlled, double-blind, crossover study. Participants were asked to abstain from caffeine for 24 hours before each of three repeated cognitive testing sessions (separated by two-week intervals): baseline, 45 minutes post-ingestion of 100 mg caffeine, and 45 minutes post-ingestion placebo. Repeated measures ANOVA (treatment × time) indicated that 100 mg of caffeine supplementation significantly improved movement time (p = 0.04) in a five-choice reaction time (RTI) task, compared to placebo. There was a significant improvement over time for Rapid Visual Information Processing (RVP) sensitivity score (p = 0.04) and correct responses (p = 0.02), and Spatial Working Memory strategy score (p = 0.03). However, post-hoc analysis indicated no significant differences between caffeine and placebo supplementation. The key finding of the current study is 100 mg of caffeine supplementation significantly enhanced processing speed in older post-menopausal women but did not improve other cognitive processes including attention, memory, and executive function. In line with other research, caffeine supplementation may only affect performance on simpler tests requiring lower-order cognitive functions. This pilot study contributes to the growing body of research on caffeine and cognition, through a unique examination of older healthy women across a range of cognitive functions. However, further studies are necessary on a larger population scale and perhaps, utilising different doses of caffeine, to corroborate these findings.
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    The co-ingestion of caffeine and alcohol : influences and experiences - a qualitative study : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Nutrition and Dietetics, Massey University, New Zealand
    (Massey University, 2019) Coutinho, Schynell
    Background: Caffeine is a mild psychoactive drug consumed daily by 80% of people worldwide and 71-96% of New Zealanders. Caffeine may be consumed in conjunction with alcohol. All beverages containing caffeine and alcohol, whether premixed or self-made, have different concentrations of caffeine and alcohol, hence the ratio is an important factor to consider as different ratios may impact an individual’s experience. Neurologically, caffeine is classified as a stimulant and alcohol as a depressant. When these substances are mixed together, caffeine’s stimulant effects masks alcohol’s sedation effects, resulting in the individual feeling less drunk. A caffeine consumption and habits questionnaire (CaffCo) has previously been developed to determine caffeine consumption in New Zealand. At present, it is unclear if CaffCo is suitable in assessing the co-ingestion of caffeine and alcohol. Currently there are significant gaps in understanding the patterns, habits and reasons for caffeine and alcohol co-ingestion (CAC). Aim: To gain an insight into caffeine and alcohol co-ingestion in New Zealand (NZ) and the potential modification of CaffCo to accurately evaluate CAC intake patterns, habits and influences on consumption and both positive and negative experiences across a range of beverage mixtures in NZ adults aged 18 years and older. Methods: A total of five focus groups were conducted. The focus group discussions were audio-recorded and facilitated by a moderator guide. The guide included seven topics (initial thoughts, product use, functional expectations, the context of use, product experiences, product perceptions and health perceptions). Data was transcribed and thematically analysed to identify the main themes derived from the discussions. This data was then manually compared to CaffCo to check CaffCo’s suitability in assessing the co-ingestion of caffeine and alcohol in New Zealand. Results: After conducting the focus groups, five main themes were identified. Firstly, the consumption of caffeine and alcohol were associated with having fun, although caution was highlighted around the potential for abuse (theme one). Taste, cost, alcohol percentage and setting were important factors in deciding whether to co-ingest caffeine and alcohol (theme two). Participants indicated that bright colours and lettering attracted them to beverages containing caffeine and alcohol (theme three). However, one participant observed that the advertisement of co-ingestion was embedded into our general culture. Participants found that co-ingestion caused the amplification of their emotions, regardless of the type of emotion (positive or negative) (theme four). The final theme highlighted the initial and delayed effects of co-ingesting significant amounts of these beverages. Initial effects included behavioural changes and/or loss of coordination, resulting in injuries as a direct outcome, whereas delayed effects included insomnia, agitation and grogginess. Comparing these themes to questions currently present in CaffCo, it was determined that it is important to provide a definition of what “beverages containing caffeine and alcohol” are before commencing data collection. CaffCo is currently able to obtain quantitative data on co-ingestion however; it is unable to effectively assess qualitative aspects of CAC, specifically around people’s personal experiences pre- and post-consumption. Several sample definitions and questions have been developed and piloted to amend CaffCo’s suitability. Conclusion: Co-ingestion is predominantly carried out by participants to experience the alcoholic effects of the beverage. The alcohol percentage is one of the main factors taken into consideration before consumption. Both initial and delayed effects of co-ingestion mimic the hangover effects of over-ingesting alcohol, leading to the conclusion that alcohol percentage is of higher importance to the public. CaffCo requires minor modifications to properly assess co-ingestion in New Zealand. More observational data is needed to observe people’s natural patterns of co-ingesting caffeine and alcohol. Additionally, our data suggests that the development of informative tools may be useful to explain the caution around the abuse of co-ingestion.