Energy Drinks Consumption, Knowledge and Self-Reported Effect among University Students in Jordan: Cross-sectional Study

  • Elsahoury N
  • Alhaj O
  • McGrattan A
  • et al.
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Abstract

Abstract: Background: Consumption of energy drinks (EDs) has increased exponentially among younger generations, and this increase is projected to continue. Objectives: This study aimed to examine the prevalence, knowledge level, intake patterns, and consumer experience of consuming EDs among university students in Jordan. Methods: A cross-sectional study of 467 students from 29 universities was conducted by a web- based questionnaire. Descriptive analyses, chi-square tests, and logistic regression were per- formed, with a p-value of ≤0.05 indicating significance. Received: July 11, 2020 Revised: November 20, 2020 Accepted: November 27, 2020 DOI: 10.2174/1573401317666210216111925 Results: The prevalence of EDs was 40.1% among university students. Over half (62.7%) of stu- dents had poor knowledge of EDs. The most significant determinants identified were male (OR=2.18; 95%CI: 1.14-4.15), undergraduate (OR: 4.01; 95% CI: 1.70-9.72), in a non- medical discipline (OR=2.92; 95% CI: 1.56-5.44), smoker (OR=9.91;95%Cl: 5.30-18.54) and having a poor knowledge level (OR=40.46;95%CI: 14.33-114.27). Students mainly consumed Red Bull, and the majority consumed 1-2 can(s) daily. Students were more likely to consume EDs during exams to mainly stay awake. The major side effects experienced by this sample were increased urination and headache. No changes in mental or physical performance, weight, appe- tite, and sleeping pattern were observed among the majority of respondents. Conclusion: Consumption of EDs was moderate among university students. Gender, study course, study year, smoking, and knowledge level were determinants of their intake

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Elsahoury, N. A., Alhaj, O. A., McGrattan, A. M., & Hammad, F. J. (2021). Energy Drinks Consumption, Knowledge and Self-Reported Effect among University Students in Jordan: Cross-sectional Study. Current Nutrition & Food Science, 17(6), 639–650. https://doi.org/10.2174/1573401317666210216111925

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