Caffeine, which was extensively researched for possible links to birth defects in animals and cardiovascular disease in humans over 30 years ago and then exonerated, has become the focus of renewed concerns as caffeine-containing energy drinks have surged in popularity.
However, according to a June 23rd panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, a rich database of health evidence exists confirming the safety of caffeine for consumers at current levels of exposure.
What isn’t known, however, is how caffeine might interact with the myriad of other ingredients found in many energy drinks.
In 2013, the U.S. Congress pressed the U.S. Food and Drug Administration (FDA) to look harder at the safety of caffeine. The FDA responded by sponsoring an Institute of Medicine scientific workshop in August 2013.
Two areas of focus that came out of the workshop were the need to identify vulnerable populations that may be at risk from increased caffeine exposure and to pinpoint research gaps that need to be filled.
“I thought we had put these safety issues to bed in the 80s,” said James Coughlin, Ph.D. of Coughlin & Associates, a consulting firm based in Aliso Viejo, California. “But today concerns are being raised because no one has gone back to look at this literature. There has been a lot of bad science related to caffeine that is fueling concerns.”
The FDA has begun an internal evaluation of caffeine’s safety and is expected to issue guidelines.
James C Griffiths, Ph.D, Vice President of Science & International Affairs at the Council of Responsible Nutrition, in Washington, D.C. and a member of the panel, said, “CRN believes that no new regulations are necessary concerning caffeine-containing products, since there is overwhelming scientific evidence demonstrating its safety. We’re all waiting to see what the FDA is going to do. “
This year marks the 75th anniversary of the Institute of Food Technologists. Since its founding in 1939, IFT has been committed to advancing the science of food, both today and tomorrow. Our non-profit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professionals from academia, government and industry. For more information, please visit ift.org.
Mindy Weinstein | newswise
Enabling technology in cell-based therapies: Scale-up, scale-out or program in-place
23.07.2018 | SLAS (Society for Laboratory Automation and Screening)
FAU researchers identify Parkinson's disease as a possible autoimmune disease
23.07.2018 | Friedrich-Alexander-Universität Erlangen-Nürnberg
A new manufacturing technique uses a process similar to newspaper printing to form smoother and more flexible metals for making ultrafast electronic devices.
The low-cost process, developed by Purdue University researchers, combines tools already used in industry for manufacturing metals on a large scale, but uses...
For the first time ever, scientists have determined the cosmic origin of highest-energy neutrinos. A research group led by IceCube scientist Elisa Resconi, spokesperson of the Collaborative Research Center SFB1258 at the Technical University of Munich (TUM), provides an important piece of evidence that the particles detected by the IceCube neutrino telescope at the South Pole originate from a galaxy four billion light-years away from Earth.
To rule out other origins with certainty, the team led by neutrino physicist Elisa Resconi from the Technical University of Munich and multi-wavelength...
For the first time a team of researchers have discovered two different phases of magnetic skyrmions in a single material. Physicists of the Technical Universities of Munich and Dresden and the University of Cologne can now better study and understand the properties of these magnetic structures, which are important for both basic research and applications.
Whirlpools are an everyday experience in a bath tub: When the water is drained a circular vortex is formed. Typically, such whirls are rather stable. Similar...
Physicists working with Roland Wester at the University of Innsbruck have investigated if and how chemical reactions can be influenced by targeted vibrational excitation of the reactants. They were able to demonstrate that excitation with a laser beam does not affect the efficiency of a chemical exchange reaction and that the excited molecular group acts only as a spectator in the reaction.
A frequently used reaction in organic chemistry is nucleophilic substitution. It plays, for example, an important role in in the synthesis of new chemical...
Optical spectroscopy allows investigating the energy structure and dynamic properties of complex quantum systems. Researchers from the University of Würzburg present two new approaches of coherent two-dimensional spectroscopy.
"Put an excitation into the system and observe how it evolves." According to physicist Professor Tobias Brixner, this is the credo of optical spectroscopy....
13.07.2018 | Event News
12.07.2018 | Event News
03.07.2018 | Event News
23.07.2018 | Science Education
23.07.2018 | Health and Medicine
23.07.2018 | Life Sciences