We may need a new warning on those oh-so-popular energy drinks: They may be harmful to your health, especially if you're a teenager. A team of researchers from the World Health Organization says increased consumption of energy drinks may pose a danger to public health, especially among young people. The researchers posted their warning in the journal Frontiers in Public Health.
Energy drinks are classified as nonalcoholic beverages that contain caffeine, vitamins and other ingredients such as taurine, ginseng and guarana. They are typically marketed as boosting energy and increasing physical and mental performance.
"From a review of the literature, it would appear that concerns in the scientific community and among the public regarding the potential adverse health effects of the increased consumption of energy drinks are broadly valid," writes Joao Breda, lead researcher with the WHO Regional Office for Europe. He and his colleagues reviewed literature on the health risks of energy drinks.
In Europe, energy drinks first hit European markets in 1987, and the industry has since boomed worldwide. In the U.S., sales increased by around 10 percent per year between 2008 and 2012, and almost 500 new brands hit the market in 2006. The European Food Safety Authority estimates that 30 percent of adults, 68 percent of adolescents, and 18 percent of children below 10 years consume energy drinks.
High levels of caffeine are one of the major risks with energy drinks. Because energy drinks can be consumed quickly, (unlike hot coffee), researchers say they are more likely to cause caffeine intoxication. Caffeine intoxication can lead to heart palpitations, hypertension, nausea and vomiting, convulsions, psychosis, and in rare cases, death. In addition, researchers found that adolescents who often take energy drinks are also more likely to engage in risky behaviors such as sensation seeking, substance abuse and binge drinking.
Researchers also found that over 70 percent of young adults (aged 18 to 29 years) who consumed energy drinks mixed them with alcohol.
"As energy drink sales are rarely regulated by age, unlike alcohol and tobacco, and there is a proven potential negative effect on children, there is the potential for a significant public health problem in the future," the authors concluded.
Q and A
Q: What do you suggest for healthy choices when tailgating?
A: There are many options for tailgate parties that promote good health by providing plenty of plant foods like vegetables, fruits, whole grains and beans and limiting high calorie foods. If you grill, choose chicken and include some vegetable kebabs. If you like make-ahead dishes, chili, sloppy joes, lasagna and enchilada casserole can all be lean and healthy when prepared with lots of vegetables and beans. Try them with lean ground turkey if you don't want to make them vegetarian; if the dish includes cheese, limit the amount and use reduced-fat options.
For options that let you do the prep work in advance, stir-fry some vegetables and chicken, and let people create their own fajitas by rolling them up in whole-wheat tortillas, with or without some reduced-fat cheese. If your tailgates tend toward sandwiches and subs, make them lean with fresh meat such as turkey or a lean roast beef and load them with vegetables. Cut the sandwiches into small sections to make portion control easier for people, and make some with whole-grain bread and rolls. Since it's easy to go through more chips than intended, provide a range of vegetables instead; add some whole-wheat pita bread wedges and hummus. Grapes and melon chunks on skewers or toothpicks make a healthy way to finish off the tailgate with a sweet note. Since drinks can add unwanted calories, make sure to offer one or more calorie-free selections, such as water (plain, sparkling water, or infused with fruit or cucumber and basil) and tea (iced, plain or hot chai-flavored tea.
Information courtesy of the American Institute for Cancer Research.
Recipe
Here's a great autumn salad, crunchy apple and fennel slaw, that goes well with roasted or grilled meats. It's from Seasons magazine from Hy-Vee.
CRUNCHY APPLE AND FENNEL SLAW
21/2 tablespoons apple cider vinegar
11/2 tablespoons chopped fresh tarragon
2 teaspoons fresh lemon juice
3 tablespoons olive oil
2 small fennel bulbs
2 firm crisp eating apples such as Pink Lady, Jazz or Gala, cored
Salt and pepper to taste
For apple vinaigrette, in a medium bowl, whisk together cider vinegar, tarragon and lemon juice. Slowly whisk in olive oil; set aside. Trim stalks from fennel; cut bulbs into thin strips and chop enough fronds for 1 tablespoon. Add fennel strips and fronds to dressing. Cut apples into julienne strips; toss with dressing. Season to taste with salt and pepper. Serves 6.
Per serving: 120 calories, 1 g protein, 15 g carbohydrates, 7 g fat, 0 cholesterol, 4 g fiber, 40 mg sodium.
Charlyn Fargo is a registered dietitian at Hy-Vee in Springfield, Illinois, and the media representative for the Illinois Academy of Nutrition and Dietetics. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @Nutrition Rd.
About the Author
