Beverage impacts on health and nutrition PDF
Preview Beverage impacts on health and nutrition
Nutrition and Health Series Editor: Adrianne Bendich Ted Wilson Norman J. Temple Editors Beverage Impacts on Health and Nutrition Second Edition N H S UTRITION AND EALTH ERIES Adrianne Bendich, PhD, FACN, SERIES EDITOR For further volumes: http://www.springer.com/series/7659 Ted Wilson Ph.D. (cid:129) Norman J. Temple Ph.D. Editors Beverage Impacts on Health and Nutrition Second Edition Editors Ted Wilson Ph.D. Norman J. Temple Ph.D. Department of Biology Centre for Science Winona State University Athabasca University Winona , MN , USA Athabasca , AB , Canada ISBN 978-3-319-23671-1 ISBN 978-3-319-23672-8 (eBook) DOI 10.1007/978-3-319-23672-8 Library of Congress Control Number: 2015960840 Springer Cham Heidelberg New York Dordrecht London © Springer International Publishing Switzerland 2016 T his work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifi cally the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfi lms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. T he use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specifi c statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. T he publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper S pringer International Publishing AG Switzerland is part of Springer Science+Business Media ( w ww.springer.com ) In a stream we often fi sh for trout, but in nutrition we try to fi sh for the truth. These chapters are the fl ies we use to fi sh for the truth of healthier lives. I hope my sons Jack and Dirk can use this information on our path to catching big fi sh. Ted Wilson “To Joseph, my adorable grandson” Norman J. Temple Foreword The roles of beverage consumption and hydration in health are two of the most important, underestimated, and poorly communicated aspects in all of nutrition. While diverse beverages provide multiple health-promoting properties, perhaps the most important is hydration. All beverages hydrate. The simple fact is that humans are basically water. The human body contains between 60 and 70 % water, and even a decrease of 1 or 2 % in hydration status can cause a signifi cant decline in performance. It is no wonder that the US Military carefully studies hydration in pilots. Think of a jet pilot going at supersonic speeds making a slight error and fl ying a 20 million dollar jet into the side of a mountain! Proper hydration is also critical to sports performance at all levels. Olympic athletes whose races are often decided by one one-hundredth of a second clearly understand the importance of proper hydration. It is also important for the aver- age fi tness enthusiast and should be important to everyone. Proper hydration is critically important to virtually every chemical reaction in the body and perhaps, most importantly, vital to the control of body temperature. In cases of natural disasters such as earthquakes, fl ooding, or even disease outbreaks, water is fi rst rushed in since people can only go for a day or two without water without signifi - cant health problems, whereas they can often go up to 30 days without food before expiring. Despite all of the important health considerations related to beverage consump- tion and hydration, when it comes to the area of nutrition, we often ignore this vital aspect. For example, the Dietary Guidelines for Americans pays scant attention to hydration as a component of sound nutritional practices. Little attention is devoted in the medical community or general public except during heat waves when people are urged to drink more fl uids. With this as background, the excellent volume edited by Wilson and Temple, Beverage Impacts on Nutrition and Health, is an important addition to the nutrition and health literature. This volume contains an enormous body of evidence-based information on diverse aspects of beverages and health. It covers an exceptionally vii viii Foreword broad scope of beverages all the way from alcoholic beverages to tea and coffee, sports drinks, and milk and many others—all in one volume. This is a welcome addition to the health and nutrition literature and should be on the bookshelf of every physician or other healthcare worker, athletic trainer, and nutrition professional. Boston, MA, USA James M. Rippe Pref ace Mountains are climbed because they have always been there, but books are usually written because they are not there. The fi rst edition of Beverage Impacts on Health and Nutrition was published in 2004, and much has changed since then in our understanding of how beverages impact our health. Consumer beverage preferences and habits change as do their meaning in our lives. What has not changed since 2004—or, indeed, since the dawn of time—is that beverages represent an important part of our nutrition and that understanding their impact on our lives is critical for the good nutrition needed for a long and healthy life. T his second edition of this book is intended as a reference or classroom text source for health professionals, dietitians, physicians, university researchers, stu- dents, and beverage industry researchers and marketers. In a single book, it pro- vides objective reviews on a wide range of global health issues associated with beverages. The book discusses how the history of beverages sets the stage for how and why we in the twenty-fi rst century consume what we consume. Specifi c chap- ters update the reader about coffee, tea, alcohol, cranberry juice, citrus juices, cow’s milk, soy milk, and our fi rst beverage breast milk. The chapters then discuss recent beverage developments regarding satiety, diabetes, older adults, and ath- letes. Chapters then provide important reviews on controversial topics including energy drinks, bottled water, soft drink marketing, the nutritional effects of sugar, high-fructose corn syrup, and the effect of color on taste perception. The fi nal chapters examine beverage labeling requirement legality, beverage ingredient for- mulations, and how beverage trends are important in determining what we are likely to consume in the future. T his second edition of this book reminds us of the rapid pace of development in the world of beverages in recent years. As a result, there is an impressive range of beverages now being marketed for reasons of taste and palatability, use in the diet, ability to improve health and well-being, and, of course, manufacturer profi tability. ix
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