The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Caffeine content of common beverages
Abstract
Tea, coffee, carbonated and chocolate beverages were analyzed for caffeine, and results compared in terms of usual serving sizes. Significant differences in caffeine levels were found to result from the preparation method of coffee or brewing time of tea. It is possible for a cup of tea, instant coffee, or can of cola beverage to have similar caffeine content (55 to 65 mg.); however, the mean values per cup of black tea (28 to 46 mg.) are considerably lower than for brewed coffee (107 to 151 mg.). Caffeine is readily absorbed and can have pharmacologic effects on adults or on children who consume quantities of cola beverages or chocolate. Both preparation method and quantity of beverage consumed should be considered in taking dietary histories or estimating caffeine intake.
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Cites
Gastric Acid Secretion and Lower-Esophageal-Sphincter Pressure in Response to Coffee and Caffeine
Cohen, S., & Booth, G. H. (1975) · New England Journal of Medicine · doi:10.1056/nejm197510302931803 · Cited by 162
ABSORPTION OF CAFFEINE FROM TEA, COFFEE, AND COCA COLA
Marks, V., & Kelly, J. F. (1973) · The Lancet · doi:10.1016/s0140-6736(73)90625-9 · Cited by 89
Cited by
Social Jetlag: Misalignment of Biological and Social Time
Wittmann, M., Dinich, J., Merrow, M., & Roenneberg, T. (2006) · Chronobiology International · doi:10.1080/07420520500545979 · Cited by 2,625
The role of sleep hygiene in promoting public health: a review of empirical evidence
Irish, L. A., Kline, C. E., Gunn, H. E., Buysse, D. J., & Hall, M. H. (2015) · Sleep Medicine Reviews · doi:10.1016/j.smrv.2014.10.001 · Cited by 931
Clinical Pharmacology of Caffeine
Benowitz, N. L. (1990) · Annual Review of Medicine · doi:10.1146/annurev.me.41.020190.001425 · Cited by 420
Comparison of nine common coffee extraction methods: Instrumental and sensory analysis
Gloess, A. N., Schönbächler, B., Klopprogge, B., D`Ambrosio, L., Chatelain, K., Bongartz, A., Strittmatter, A., Rast, M., & Yeretzian, C. (2013) · European Food Research and Technology · doi:10.1007/s00217-013-1917-x · Cited by 311
Kesmodel, U. (2002) · American Journal of Epidemiology · doi:10.1093/aje/155.4.305 · Cited by 253
Metadata
- Authors
- BUNKER, M. L., & McWILLIAMS, M.
- Venue
- Journal of the American Dietetic Association
- Publisher
- Elsevier BV
- Published
- 1979-01
- Volume
- 74
- Issue
- 1
- Pages
- 28-32
- ISSN
- 0002-8223 (ISSN-L)
- OpenAlex
- W2402156053
- Cited by
- 303
- References
- 2
- FWCI
- 5.27
- Type
- journal article
- Language
- en
- Open access
- closed
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- BUNKER, M. L., & McWILLIAMS, M. (1979). Caffeine content of common beverages. Journal of the American Dietetic Association. https://doi.org/10.1016/s0002-8223(21)39775-9
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
