Related Experiment Video
Updated: Jul 9, 2025

Vinyl Chloride and High-Fat Diet as a Model of Environment and Obesity Interaction
Published on: January 12, 2020
Type and prevalence of nutrition-related claims on alcoholic ready-to-drink beverages
Bella Sträuli1, Leon Booth2, Nadia Laznik1
1The George Institute for Global Health, Australia.
Objective:
To examine the extent of nutrition-related claims on ready-to-drink (RTD) alcohol products to provide insights into the types and prevalence of claims across the category.
Methods:
Product type, alcohol content, and presence/type of nutrition-related claims (n=491) information was collected, March-May 2022. Chi-square analyses with pairwise z-tests were used to identify differences in claim prevalence by product type. Spearman's correlation was used to assess the relationship between alcohol content and number of claims.
Results:
Approximately half (52%) of RTDs displayed at least one claim, with the most common claims referring to naturalness (32%), sugar- (31%), and energy-content (32%). Hard seltzers displayed the most claims (96%, M=3.4 claims/product, SD=1.6). There was a moderate negative correlation between alcohol content and number of claims (r =-.43, p<.001).
Conclusion:
Results show the extensive use of nutrition-related claims on RTDs in Australia, particularly for hard seltzers.
Implications For Public Health:
Nutrition-related claims have the potential to mislead consumers about the healthiness of alcohol products and more stringent regulation of nutrition-related claims is needed.
More Related Videos
08:45Modeling Alcohol Consumption in Rodents Using Two-Bottle Choice Home Cage Drinking and Microstructural Analysis
Published on: November 8, 2024
08:37Assessment of Glutamine as a Fuel Source for Alveolar Macrophages Exposed to Chronic Ethanol Using an Extracellular Flux Bioanalyzer
Published on: November 15, 2024
Related Concept Videos
Alcohols from Carbonyl Compounds: Reduction
Catalytic hydrogenation is similar to the reduction of an alkene or alkyne by adding H2 across the pi bond in the presence of transition metal catalysts like Raney Ni, Pd–C, Pt, or Ru. Aldehydes and ketones can be reduced by this method, often under mild to moderate heat (25–100°C) and...
CNS Depressants: Alcohol and Nicotine
Preparation of Alcohols via Addition Reactions
The acid-catalyzed addition of water to the double bond of alkenes is a large-scale industrial method used to synthesize low-molecular-weight alcohols. An acidic atmosphere is required to allow the hydrogen in the water molecule to act as an electrophile and attack the double bond in an alkene. The addition of a proton to the double bond creates a carbocation intermediate. The proton preferentially bonds to the less substituted end of the double bond to create a more stable carbocation...
Carbohydrate Metabolism
Starch accounts for approximately 60% of the carbohydrates consumed by humans. Since amylase enzymes cannot function in the stomach's acidic environment, starch can only be digested in the mouth and small intestine. Simple sugars are found naturally in milk and fruits in...
Physical Properties of Alcohols and Phenols
Alcohols possess a higher boiling point than aliphatic hydrocarbons of...
Cancer Prevention
Some...