Young Australians and alcohol: the acceptabllity of ready-to-drink (RTD) alcoholic beverages among 12-30-year-olds
Young Australians and alcohol: the acceptabllity of ready-to-drink (RTD) alcoholic beverages among 12-30-year-olds
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DOI：
10.1111/j.1360-0443.2007.01970.x
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发表时间：
2007-11-01
期刊：
影响因子：
6
通讯作者：
Dillon, Paul
中科院分区：
文献类型：
--
作者：
Copeland, Jan;Stevenson, Richard J.;Dillon, Paul
背景 人们担心新型预混合酒精（称为即饮型酒精 (RTD)）因其甜味和奶味而对青少年饮酒产生影响。使用这些香料可以减少酒精通常强烈且令人不快的味道对早期实验和定期和大量使用的天然屏障。目的 确定青少年和年轻人对一系列酒精和非酒精饮料的可接受性和酒精可检测性。设计 招募了 350 名参与者的便利样本，其中五个年龄组各 70 名。参与者根据年龄分为 12-13 岁、14-15 岁、16-17 岁、18-23 岁的年轻人和 24-30 岁的老年人，在实验设计中性别分布均匀，比较了一系列 RTD 及其酒精和软饮料成分、啤酒、葡萄酒和一种新型饮料的盲法和标签可接受性测试。研究结果 酒精的可接受性随着年龄的增长而增加；然而，巧克力“Mudshake”以及较小程度上的西瓜“Breezer”的可接受性分数更像是其软饮料基础，而不是其酒精成分。不同年龄或不同饮料类型的 RTD 中酒精检测能力没有显着差异。结论 公共政策制定者和其他关心防止青少年过早开始饮酒和酗酒的人应该意识到，当使用牛奶作为即饮饮料的基础时，特别是伏特加等酒精基础饮料，即使酒精的存在没有完全掩盖，这种饮料也可能受到青少年的高度接受，并且与牛奶具有相同的适口性。需要对更广泛的 RTD 进行进一步研究。
Background Concern has been expressed regarding the influence of the newer premixed alcohols, known as ready-to-drinks (RTDs), on adolescent alcohol use as a result of their sweet and milky flavours. Use of these flavours may reduce the natural barrier of the often strong and unpleasant flavour of alcohol to early experimentation and regular and heavy use. Aim To determine the acceptability and alcohol detectability of a range of alcoholic and non-alcoholic beverages to young adolescents and young adults. Design A convenience sample of 350 participants was recruited, 70 in each of five age groups. Participants were grouped according to age into 12-13 years, 14-15 years, 16-17 years, younger adults of 18-23 years and older adults of 24-30 years, with even gender distribution in an experimental design comparing blind and labelled acceptability testing of a range of RTDs and their alcohol and soft drink components, beer, wine and a novel beverage. Findings The acceptability of alcohol increased with age; however, chocolate 'Mudshake', and to a lesser extent watermelon 'Breezer', had acceptability scores more like their soft drink base than their alcohol component. There were no significant differences in the ability to detect the presence of alcohol in the RTDs across age or beverage types. Conclusion Public policy makers and others concerned with preventing early initiation to alcohol use and binge drinking among adolescents should be aware that when using milk as a base for an RTD, particularly with an alcoholic base such as vodka, the drink may have high acceptance with young adolescents and equal palatability to milk, even though the presence of alcohol is not completely masked. Further research with a wider range of RTDs is required.