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García S, Monserrat-Mesquida M, Argelich E, Ugarriza L, Salas-Salvadó J, Bautista I, Vioque J, Zomeño MD, Corella D, Pintó X, Bueno-Cavanillas A, Daimiel L, Martínez JA, Nishi S, Herrera-Ramos E, González-Palacios S, Fitó M, Asensio EM, Fanlo-Maresma M, Cano-Ibáñez N, Cuadrado-Soto E, Abete I, Tur JA, Bouzas C. Association between Beverage Consumption and Environmental Sustainability in an Adult Population with Metabolic Syndrome. Nutrients 2024; 16:730. [PMID: 38474858 DOI: 10.3390/nu16050730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 02/29/2024] [Accepted: 03/01/2024] [Indexed: 03/14/2024] Open
Abstract
Beverages are an important part of the diet, but their environmental impact has been scarcely assessed. The aim of this study was to assess how changes in beverage consumption over a one-year period can impact the environmental sustainability of the diet. This is a one-year longitudinal study of 55-75-year-old participants with metabolic syndrome (n = 1122) within the frame of the PREDIMED-Plus study. Food and beverage intake were assessed using a validated food frequency questionnaire and a validated beverage-specific questionnaire. The Agribalyse® 3.0.1 database was used to calculate environmental impact parameters such as greenhouse gas emission, energy, water, and land use. A sustainability beverage score was created by considering the evaluated environmental markers. A higher beverage sustainability score was obtained when decreasing the consumption of bottled water, natural and packed fruit juice, milk, and drinkable dairy, soups and broths, sorbets and jellies, soft drinks, tea without sugar, beer (with and without alcohol), and wine, as well as when increasing the consumption of tap water and coffee with milk and without sugar. Beverage consumption should be considered when assessing the environmental impact of a diet. Trial registration: ISRCTN, ISRCTN89898870. Registered 5 September 2013.
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Affiliation(s)
- Silvia García
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Research Group on Community Nutrition & Oxidative Stress, University of the Balearic Islands-IUNICS, 07122 Palma de Mallorca, Spain
- Health Research Institute of the Balearic Islands (IdISBa), 07120 Palma de Mallorca, Spain
| | - Margalida Monserrat-Mesquida
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Research Group on Community Nutrition & Oxidative Stress, University of the Balearic Islands-IUNICS, 07122 Palma de Mallorca, Spain
- Health Research Institute of the Balearic Islands (IdISBa), 07120 Palma de Mallorca, Spain
| | - Emma Argelich
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Research Group on Community Nutrition & Oxidative Stress, University of the Balearic Islands-IUNICS, 07122 Palma de Mallorca, Spain
- Health Research Institute of the Balearic Islands (IdISBa), 07120 Palma de Mallorca, Spain
| | - Lucía Ugarriza
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Research Group on Community Nutrition & Oxidative Stress, University of the Balearic Islands-IUNICS, 07122 Palma de Mallorca, Spain
- Health Research Institute of the Balearic Islands (IdISBa), 07120 Palma de Mallorca, Spain
| | - Jordi Salas-Salvadó
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, Universitat Rovira i Virgili, 43201 Reus, Spain
- Institut d'Investigació Sanitària Pere Virgili (IISPV), 43201 Reus, Spain
| | - Inmaculada Bautista
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria & Centro Hospitalario Universitario Insular Materno Infantil (CHUIMI), Canarian Health Service, 35016 Las Palmas de Gran Canaria, Spain
| | - Jesús Vioque
- Instituto de Investigación Sanitaria y Biomédica de Alicante, Universidad Miguel Hernández (ISABIAL-UMH), 03550 Alicante, Spain
- CIBER de Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - María Dolores Zomeño
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Unit of Cardiovascular Risk and Nutrition, Institut Hospital del Mar de Investigaciones Médicas Municipal d`Investigació Médica (IMIM), 08003 Barcelona, Spain
- School of Health Sciences, Blanquerna-Ramon Llull University, 08025 Barcelona, Spain
| | - Dolores Corella
- Department of Preventive Medicine, University of Valencia, 46100 Valencia, Spain
| | - Xavier Pintó
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Lipids and Vascular Risk Unit, Internal Medicine, Hospital Universitario de Bellvitge-IDIBELL, Hospitalet de Llobregat, 08907 Barcelona, Spain
| | - Aurora Bueno-Cavanillas
- CIBER de Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029 Madrid, Spain
- Department of Preventive Medicine and Public Health, University of Granada, 18016 Granada, Spain
| | - Lidia Daimiel
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Nutritional Control of the Epigenome Group, Precision Nutrition and Obesity Program, IMDEA Food, CEI UAM + CSIC, 28049 Madrid, Spain
- Departamento de Ciencias Farmacéuticas y de la Salud, Facultad de Farmacia, Universidad San Pablo-CEU, CEU Universities, Urbanización Montepríncipe, 28660 Boadilla del Monte, Spain
| | - J Alfredo Martínez
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Precision Nutrition and Cardiometabolic Health Program, IMDEA Food, CEI UAM + CSIC, 28049 Madrid, Spain
- Department of Nutrition, Food Sciences, and Physiology, Center for Nutrition Research, University of Navarra, 31008 Pamplona, Spain
| | - Stephanie Nishi
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, Universitat Rovira i Virgili, 43201 Reus, Spain
- Institut d'Investigació Sanitària Pere Virgili (IISPV), 43201 Reus, Spain
| | - Estefanía Herrera-Ramos
- Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria & Centro Hospitalario Universitario Insular Materno Infantil (CHUIMI), Canarian Health Service, 35016 Las Palmas de Gran Canaria, Spain
| | - Sandra González-Palacios
- Instituto de Investigación Sanitaria y Biomédica de Alicante, Universidad Miguel Hernández (ISABIAL-UMH), 03550 Alicante, Spain
- CIBER de Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Montserrat Fitó
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Unit of Cardiovascular Risk and Nutrition, Institut Hospital del Mar de Investigaciones Médicas Municipal d`Investigació Médica (IMIM), 08003 Barcelona, Spain
| | - Eva M Asensio
- Department of Preventive Medicine, University of Valencia, 46100 Valencia, Spain
| | - Marta Fanlo-Maresma
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Lipids and Vascular Risk Unit, Internal Medicine, Hospital Universitario de Bellvitge-IDIBELL, Hospitalet de Llobregat, 08907 Barcelona, Spain
| | - Naomi Cano-Ibáñez
- CIBER de Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029 Madrid, Spain
- Department of Preventive Medicine and Public Health, University of Granada, 18016 Granada, Spain
| | - Esther Cuadrado-Soto
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Nutritional Control of the Epigenome Group, Precision Nutrition and Obesity Program, IMDEA Food, CEI UAM + CSIC, 28049 Madrid, Spain
- VALORNUT Research Group, Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain
| | - Itziar Abete
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Department of Nutrition, Food Sciences, and Physiology, Center for Nutrition Research, University of Navarra, 31008 Pamplona, Spain
| | - Josep A Tur
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Research Group on Community Nutrition & Oxidative Stress, University of the Balearic Islands-IUNICS, 07122 Palma de Mallorca, Spain
- Health Research Institute of the Balearic Islands (IdISBa), 07120 Palma de Mallorca, Spain
| | - Cristina Bouzas
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Research Group on Community Nutrition & Oxidative Stress, University of the Balearic Islands-IUNICS, 07122 Palma de Mallorca, Spain
- Health Research Institute of the Balearic Islands (IdISBa), 07120 Palma de Mallorca, Spain
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Giacomin CE, Chen RY, Hack E, Fischer P. Tea film formation in artificial tap water. SOFT MATTER 2023; 19:5967-5977. [PMID: 37491884 PMCID: PMC10411494 DOI: 10.1039/d3sm00169e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Accepted: 07/19/2023] [Indexed: 07/27/2023]
Abstract
On the surface of tea infusions, the formation of a transparent, shiny film which cracks upon disturbance can often be observed. This study aims to determine how water composition, tea varieties, and tea additives impact the formation and properties of tea film, often also called tea scum. The strength of the surface film, composed of polyphenols complexed with various ions from tap water, was investigated by interfacial rheology. Microscopy and ellipsometry were used to investigate structure and thickness of the adsorption layer, respectively. We find that green tea forms more visible layers than black tea in soft and moderate artificial tap water, but in these same waters, black tea demonstrated greater surface strength. In hard artificial tap water, green tea demonstrated greater surface strength than black. No visible layer nor surface strengthening was observed on rooibos tea. Brews in hard artificial tap water formed brittle films for green tea, fracturing at strains one order of magnitude lower than in soft or moderate. Despite large variations in film strength, black tea at all water hardness levels tested formed a film with 20 nm thickness. In black tea an increased resilience to deformation was found when adding β-casein, a protein found in milk.
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Affiliation(s)
- Caroline E Giacomin
- ETH Zürich, Institute of Food Nutrition and Health, Schmelzbergstrasse 7, 8092 Zürich, Switzerland.
| | - Rebecca Yun Chen
- ETH Zürich, Institute of Food Nutrition and Health, Schmelzbergstrasse 7, 8092 Zürich, Switzerland.
| | - Erwin Hack
- EMPA, Transport at Nanoscale Interfaces, Überlandstrasse 129, 8600 Dübendorf, Switzerland
| | - Peter Fischer
- ETH Zürich, Institute of Food Nutrition and Health, Schmelzbergstrasse 7, 8092 Zürich, Switzerland.
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Drinking Water Quality and Public Health in the Kathmandu Valley, Nepal: Coliform Bacteria, Chemical Contaminants, and Health Status of Consumers. JOURNAL OF ENVIRONMENTAL AND PUBLIC HEALTH 2022; 2022:3895859. [PMID: 35190745 PMCID: PMC8858048 DOI: 10.1155/2022/3895859] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Accepted: 01/21/2022] [Indexed: 12/17/2022]
Abstract
Residents of Nepal’s Kathmandu Valley draw drinking water from tube wells, dug wells, and stone spouts, all of which have been reported to have serious water quality issues. In this study, we analyzed drinking water samples from 35 tube wells, dug wells, stone spouts, and municipal tap water for bacterial and chemical contaminants, including total and fecal coliform, aluminum, arsenic, barium, beryllium, boron, cadmium, cobalt, chromium, copper, fluoride, iron, mercury, manganese, molybdenum, nickel, lead, antimony, selenium, thallium, uranium, vanadium, and zinc. We also asked a sampling of households who used these specific water sources to rate the taste of their water, list any waterborne diseases they were aware of, and share basic health information about household members. This survey provided us with information from 146 households and 603 individuals. We found widespread bacterial contamination of water sources, with 94% of sources having detectable total or fecal coliform. Nepal Drinking Water Quality Standards and World Health Organization (WHO) Drinking-Water Guidelines or health-based values were exceeded for aluminum (max = 0.53 mg/L), arsenic (max = 0.071 mg/L), iron (max = 7.22 mg/L), and manganese (max = 3.229 mg/L). The distribution of water sources with high arsenic, iron, and manganese appeared to be associated with floodplain deposits. Mixed effects logistic regression models were used to examine the interactions between social factors and water contaminants and their effects on household members’ health. Consumers of water sources with both high and low concentrations of manganese were less likely to have a positive attitude towards school than those whose water sources had moderate concentrations of manganese. Social factors, especially education, played a large role in predicting individual health outcomes. Household taste ratings of drinking water were not correlated with iron or manganese concentrations, suggesting that WHO’s reliance on aesthetic criteria for these contaminants instead of formal drinking-water guidelines may not be sufficient to protect public health.
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Lee S, Kaown D, Koh EH, Ko KS, Lee KK. Delineation of groundwater quality locations suitable for target end-use purposes through deep neural network models. JOURNAL OF ENVIRONMENTAL QUALITY 2021; 50:416-428. [PMID: 33576503 DOI: 10.1002/jeq2.20206] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Accepted: 02/01/2021] [Indexed: 06/12/2023]
Abstract
Groundwater is the main source of water for beverages, and its quality varies depending on extraction location; this is particularly the case in regions with complex geology, topography, and multiple forms of land use. Thus, it is important to determine a suitable groundwater extraction location based on intended water use and the related water quality standards. In this study, deep neural network (DNN) models and GIS data relating to groundwater quality were applied to estimate potential maps of Gangwon Province in South Korea, where groundwater is frequently extracted for drinking purposes. These maps specify areas where the groundwater quality is conducive for being used as mineral water and water for brewing coffee (hereafter referred as "coffee water"). Sensitivity analysis identified how inputs were sensitive to model estimation and showed that land-use variables were the most sensitive. The importance of each variable quantified how good or bad its region is for the desired groundwater. The overall features of importance were similar between mineral water and coffee water. However, with differences in hydrogeological units, carbonate rock was a variable of high positive importance for mineral water; metamorphic rock was its equivalent for coffee water. Our results offer a potential map of desired groundwater quality in the absence of a detailed understanding of the underlying hydrochemical processes governing groundwater quality. Additionally, the development of such a potential mapping model can help to determine the appropriate development area of groundwater for their respective purposes.
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Affiliation(s)
- Sanghoon Lee
- School of Earth and Environmental Sciences, Seoul National Univ., Gwanak-gu, Seoul, 08826, Republic of Korea
| | - Dugin Kaown
- School of Earth and Environmental Sciences, Seoul National Univ., Gwanak-gu, Seoul, 08826, Republic of Korea
| | - Eun-Hee Koh
- School of Earth and Environmental Sciences, Seoul National Univ., Gwanak-gu, Seoul, 08826, Republic of Korea
| | - Kyung-Seok Ko
- Korea Institute of Geoscience and Mineral Resources, Daejeon, 34132, Republic of Korea
| | - Kang-Kun Lee
- School of Earth and Environmental Sciences, Seoul National Univ., Gwanak-gu, Seoul, 08826, Republic of Korea
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Carneiro RCV, Wang C, Yu J, O'Keefe SF, Duncan SE, Gallagher CD, Burlingame GA, Dietrich AM. Check-if-apply approach for consumers and utilities to communicate about drinking water aesthetics quality. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 753:141776. [PMID: 32911162 DOI: 10.1016/j.scitotenv.2020.141776] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 08/13/2020] [Accepted: 08/16/2020] [Indexed: 06/11/2023]
Abstract
Globally, consumers judge their drinking water through its aesthetic qualities because tastes, odors, and appearances are readily detectable by untrained consumers. Consumer feedback is critical to the water industry for efficient resolution of aesthetic water quality issues, although consumer descriptions of taste and odor issues can sometimes be unfocused or confusing. A user-friendly approach can facilitate consumer communications to utilities in the challenging task of describing drinking water taste and odor issues. The purpose of this study was to develop a list of taste and odor descriptors and test a novel "check-if-apply" approach to describe drinking water quality. The final list contained 28 individual and/or groups of descriptors. 75 participants tested water samples impacted by various tastants or odorants: duplicate samples of chloraminated tap water, tap water with heptanal, tap water with 2-methylisoborneol (MIB), tap water with NaCl, bottled water, and bottled water with CuSO4. Participants used a 9-point hedonic scale (1 = 'dislike extremely'; 9 = 'like extremely') to rate overall liking of each sample, and they used the check-if-apply list to describe the taste or odor. Participants also answered a brief questionnaire and used a 5-point scale (1 = 'very difficult'; 5 = 'very easy') to evaluate their experience using the check-if-apply list. Significant differences were observed in acceptability and sensory profile of samples (p-value <0.05). Tap water with MIB had the lowest acceptability mean score (3.43 ± 1.74), while flavorless bottled water had the highest acceptability mean score (6.23 ± 1.47). 'Salty', 'metallic', 'chemical' and 'musty/earthy' were the dominant descriptors for NaCl, CuSO4, heptanal, and MIB, respectively. Most participants (81%) found the check-if-apply list as 'somewhat easy' to 'very easy' to use (mean = 3.44 ± 1.07) and suggested it as a user-friendly lexicon for consumers and utilities to communicate about water quality.
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Affiliation(s)
- Renata C V Carneiro
- Food Science and Technology, Virginia Tech, 1230 Washington Street SW, 402 HABB1, Blacksburg, VA 24061, United States.
| | - Chunmiao Wang
- Key Laboratory of Drinking Water Science and Technology, Research Center for Eco-environmental Sciences, University of Chinese Academy of Sciences, 18 Shuangqing Road, Haidian District, Beijing 100085, China.
| | - Jiawei Yu
- Key Laboratory of Drinking Water Science and Technology, Research Center for Eco-environmental Sciences, University of Chinese Academy of Sciences, 18 Shuangqing Road, Haidian District, Beijing 100085, China.
| | - Sean F O'Keefe
- Food Science and Technology, Virginia Tech, 1230 Washington Street SW, 402 HABB1, Blacksburg, VA 24061, United States.
| | - Susan E Duncan
- Food Science and Technology, Virginia Tech, 1230 Washington Street SW, 402 HABB1, Blacksburg, VA 24061, United States.
| | - Conor D Gallagher
- Computer Science, Virginia Tech, 220 Hancock Hall, 490 Old Turner Street, Blacksburg, VA 24061, United States.
| | - Gary A Burlingame
- Bureau of Laboratory Services, Philadelphia Water Department, 1500 E. Hunting Park Avenue, Philadelphia, PA 19124, United States.
| | - Andrea M Dietrich
- Civil and Environmental Engineering, Virginia Tech, 418 Durham Hall, 1145 Perry Street, MC 0246, Blacksburg, VA 24061, United States.
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Honig V, Procházka P, Obergruber M, Roubík H. Nutrient Effect on the Taste of Mineral Waters: Evidence from Europe. Foods 2020; 9:E1875. [PMID: 33339333 PMCID: PMC7765973 DOI: 10.3390/foods9121875] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 12/07/2020] [Accepted: 12/10/2020] [Indexed: 02/06/2023] Open
Abstract
In this study, 15 selected bottled mineral waters from chosen European countries were tested for their mineral nutrient contents. In particular, six important nutrients (Ca2+, Mg2+, Na+, K+, HCO3-, Cl-) were measured using atomic absorption spectroscopy. The content of mineral nutrients in all sampled mineral waters were compared to their expected content based on the label. Consequently, their taste was evaluated by 60 trained panelists who participated in the sensory analysis. The results from both the atomic absorption spectroscopy and sensory analysis were analyzed using the regression framework. On the basis of the results from the regression analysis, we determined to what extent the individual mineral nutrients determined the taste of the mineral water. According to the regression results, four out of six analyzed nutrients had a measurable impact on taste. These findings can help producers to provide ideal, health-improving nutrients for mineral water buyers.
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Affiliation(s)
- Vladimir Honig
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Kamýcká 129, 165 00 Prague 6, Czech Republic; (V.H.); (M.O.)
| | - Petr Procházka
- Department of Economics, Faculty of Economics and Management, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague 6, Czech Republic;
| | - Michal Obergruber
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Kamýcká 129, 165 00 Prague 6, Czech Republic; (V.H.); (M.O.)
| | - Hynek Roubík
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague 6, Czech Republic
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Jhuang JR, Lee WC, Chan CC. A randomized, double-blind water taste test to evaluate the equivalence of taste between tap water and filtered water in the Taipei metropolis. Sci Rep 2020; 10:13387. [PMID: 32770131 PMCID: PMC7414208 DOI: 10.1038/s41598-020-70272-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Accepted: 07/27/2020] [Indexed: 11/10/2022] Open
Abstract
High water quality and sufficient water availability are the main concerns of water users. Promoting the efficient use of tap water can contribute to sustainable drinking water management and progress towards Sustainable Development Goals. In many metropolises, water suppliers treat municipal water with appropriate treatment processes and well-maintained distribution infrastructure. Under this circumstance, it is acceptable that municipal water can be a source of drinking water. The presence of residual chlorine in tap water, connected to municipal water supply, inactivates pathogenic microorganisms and prevents recontamination. However, adding chlorine to tap water may affect the organoleptic properties of drinking water. On the other hand, the use of point-of-use (POU) water dispensers, which provides an additional treatment step on tap water, is not energy-efficient. A randomized, double-blind water taste test was conducted in the Taipei metropolis to assess whether tap water from public drinking fountains and filtered water from POU water dispensers have similar organoleptic properties. An odds ratio (OR) and the area under the receiver operating characteristic curve (AUC) were used to measure the participants' ability to distinguish between the two water varieties. A five-region hypothesis test was conducted to test the OR, and a 95% bootstrap confidence interval of the AUC was calculated. The results of the study showed that the 95% five-region confidence interval of OR equal to (0.5, 1.49), and the 95% bootstrap confidence interval of AUC equal to (0.42, 0.56). These results implied that people in the Taipei metropolis could not distinguish between tap water and filtered water. It is recommended that more drinking fountains be installed and maintained fully functional and clean to achieve excellence in tap water access.
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Affiliation(s)
- Jing-Rong Jhuang
- Institute of Epidemiology and Preventive Medicine, College of Public Health, National Taiwan University, Rm. 536, No. 17, Xuzhou Rd., Taipei, 100, Taiwan
| | - Wen-Chung Lee
- Institute of Epidemiology and Preventive Medicine, College of Public Health, National Taiwan University, Rm. 536, No. 17, Xuzhou Rd., Taipei, 100, Taiwan. .,Innovation and Policy Center for Population Health and Sustainable Environment, College of Public Health, National Taiwan University, Taipei, Taiwan.
| | - Chang-Chuan Chan
- Innovation and Policy Center for Population Health and Sustainable Environment, College of Public Health, National Taiwan University, Taipei, Taiwan. .,Institute of Occupational Medicine and Industrial Hygiene, College of Public Health, National Taiwan University, Rm. 722, No. 17, Xuzhou Rd., Taipei, 100, Taiwan.
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8
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Dietrich AM, Burlingame GA. A review: The challenge, consensus, and confusion of describing odors and tastes in drinking water. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 713:135061. [PMID: 31836233 DOI: 10.1016/j.scitotenv.2019.135061] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2019] [Revised: 10/16/2019] [Accepted: 10/17/2019] [Indexed: 06/10/2023]
Abstract
Documentation exists for many chemicals that cause tastes and odors in water, however, water suppliers do not routinely monitor for these chemicals. Effective management of a taste-and-odor (T&O) problem in drinking water often requires good verbal description of the offending sensory experience. Experience demonstrates that obtaining verbal descriptions is challenging. To improve our understanding of communications, sensory science literature was reviewed to obtain descriptors for twenty-one chemicals acknowledged to cause T&O issues in drinking water. The review focused on pure chemicals above their odor threshold concentrations. Results reveal that descriptors follow four general categories. For select chemicals, strong consensus exists around a single or very few appropriate descriptors. Examples are "salty" for sodium and "chlorinous" for free chlorine. The next category has moderate agreement for several descriptors, with at least one major descriptor. For example the microbiological metabolite 2-methylisoborneol is most commonly described as "earthy/musty/moldy" but also "camphor, grass, and sweet". Some chemicals have weak agreement on their descriptors, but overall associate words with similar meaning. An example is the chemical toluene with descriptors of "solvent-like" words including "solvent", "gasoline", "paint-like", "cleaning fluid", and "etherish", but also "vinegar" and "sweet". The last chemical category possesses diverse descriptors with no consensus. For example, the oxylipin n-heptanal is described as "oily, fatty, chemical, musty/earthy/moldy, rancid, sweaty, grass, sickening, and stale". While descriptor diversity for select chemicals may not identify the cause of T&O, understanding that certain chemicals are perceived very differently aids in effective communications and eliminates confusion from expecting consumers or utility personnel to respond with consensus.
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Affiliation(s)
- Andrea M Dietrich
- Civil and Environmental Engineering, Food Science and Technology, Virginia Tech, 1145 Perry Street, 418 Durham Hall, MC 0246, Blacksburg, VA 24061, United States.
| | - Gary A Burlingame
- Bureau of Laboratory Services, Philadelphia Water Department, 1500 E. Hunting Park Avenue, Philadelphia, PA 19124, United States.
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Pacheco MHS, Kuriya SP, Capobiango CSC, Pimentel TC, Cruz AG, Esmerino EA, Freitas MQ. Exploration of gender differences in bottled mineral water consumption: A projective study of consumer's perception in Brazil. J SENS STUD 2018. [DOI: 10.1111/joss.12434] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Marcelo H. S. Pacheco
- Faculdade de Veterinária, Universidade Federal Fluminense; Niterói Rio de Janeiro Brazil
| | - Shigeno P. Kuriya
- Instituto Federal de Educação do Rio de Janeiro, Rio de Janeiro; Rio de Janeiro Brazil
| | | | | | - Adriano Gomes Cruz
- Instituto Federal de Educação do Rio de Janeiro, Rio de Janeiro; Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Faculdade de Veterinária, Universidade Federal Fluminense; Niterói Rio de Janeiro Brazil
| | - Mônica Q. Freitas
- Faculdade de Veterinária, Universidade Federal Fluminense; Niterói Rio de Janeiro Brazil
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Thathsara SKT, Cooray PLAT, Mudiyanselage TK, Kottegoda N, Ratnaweera DR. A novel Fe-La-Ce tri-metallic composite for the removal of fluoride ions from aqueous media. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2018; 207:387-395. [PMID: 29190481 DOI: 10.1016/j.jenvman.2017.11.041] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 10/14/2017] [Accepted: 11/15/2017] [Indexed: 06/07/2023]
Affiliation(s)
- S K T Thathsara
- Department of Chemistry, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - P L A T Cooray
- Department of Chemistry, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - Thilini Kuruwita Mudiyanselage
- Department of Chemistry, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - Nilwala Kottegoda
- Department of Chemistry, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - Dilru R Ratnaweera
- Department of Chemistry, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.
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11
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Harmon D, Gauvain M, Z Reisz, Arthur I, Story SD. Preference for tap, bottled, and recycled water: Relations to PTC taste sensitivity and personality. Appetite 2018; 121:119-128. [DOI: 10.1016/j.appet.2017.10.040] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2017] [Revised: 10/17/2017] [Accepted: 10/28/2017] [Indexed: 10/18/2022]
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12
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Etale A, Jobin M, Siegrist M. Tap versus bottled water consumption: The influence of social norms, affect and image on consumer choice. Appetite 2018; 121:138-146. [DOI: 10.1016/j.appet.2017.11.090] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2017] [Revised: 11/09/2017] [Accepted: 11/10/2017] [Indexed: 10/18/2022]
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