Historically, sports drinks were developed to provide electrolyte and carbohydrate replacement. Subsequently, due to market demand, a variety of energy drinks containing stimulants and additives have been developed and are being used increasingly by “weekend warriors” and those seeking an edge during endurance events.

Sports/exercise science is one of the most important disciplines in almost all university curricula.

The sports nutrition discipline has largely adopted the competition and performance-based approach to research and practice (traditionally based on carbohydrates).

Even more interesting, “the sports physiologists and nutritionists now readily appreciate the role that nutrition can play in promoting training adaptation, especially how manipulation of macronutrient and micronutrient availability (e.g., carbohydrates, protein, fat, vitamin D, etc.) can (or may) modulate nutrient-gene interactions,” (European Journal of Sport Science, 2015, 15 (1): 1–2).

Today, sports nutrition is one of the most promising sectors of the dietary supplement industry, having consistent and spectacular growth in the last few years.

Several market research companies reported CAGR 12-15% in the sports nutrition category where as many categories will slow down, and even possibly see negative growth (Nutrition Business Journal, 2014).

Current Scenario
It is well proven that ingestion of non-caffeinated sports drinks containing vital nutrients such as water, electrolytes and carbohydrates during exercise may help maintain physiological homeostasis, resulting in enhanced performance and/or reduced physiological stress on an athlete’s cardiovascular, central nervous and muscular systems.

However, alarmingly, the absolute rate of energy drink use has been increasing significantly, especially among young individuals. Energy drinks are beverages (e.g., Red Bull, Venom, Burn and Adrenaline Rush) that contain large doses of caffeine and other legal stimulants such as taurine, carbohydrates, glucuronolactone, inositol, niacin, panthenol, and B-complex vitamins.

Hundreds of different brands on the market have high caffeine content, ranging from a modest 50 mg to an alarming 505 mg per can or bottle.

Energy Drinks: A Big Problem
The energy drink market has grown exponentially since the introduction of Red Bull in Austria in 1987 and in the U.S. in 1997.

Regulation of energy drinks, including content labeling and health warnings differs across countries. The aggressive marketing of energy drinks, primarily targeting young males, for psychoactive, performance-enhancing and stimulant drug effects has been escalating due to the absence of regulatory oversight.

There are increasing reports around the world of caffeine dependence, withdrawal effects and ultimately intoxication from energy drinks, particularly in children and adolescents who are not habitual caffeine users. Genetic factors may also contribute to these issues.

The combined use of caffeine and alcohol is increasing sharply, and this may serve as a gateway to other forms of drug dependence.

Conclusion
The main ingredients of energy/power drinks are caffeine, taurine, glucuronolactone, B vitamins, guarana, ginseng, ginkgo biloba, L-carnitine, sugars, antioxidants and trace minerals. The negative effects of excess caffeine have been proven, but the positive effects of many of the other additives, such as taurine and glucuronolactone, remain unproven, as does the combined effect of these ingredients in energy drinks.

I believe the true art of sports nutrition is to formulate strategies that best suit the individual (the connections from gene to function) according to their competition or specific training and rehabilitation goal.

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Dilip Ghosh, PhD, FACN
nutriConnect

Dilip Ghosh, PhD, FACN, is director of nutriConnect, based in Sydney, Australia. He is also professionally involved with Soho Flordis International, the University of Western Sydney, Australia, and is an Honorary Ambassador with the Global Harmonization Initiative (GHI). Dr. Ghosh received his PhD in biomedical science from University of Calcutta, India. He has been involved in drug-development (both synthetic and natural) and functional food research and development both in academic and industry domains. Dr. Ghosh has published more than 60 papers in peer-reviewed journals, and he has authored two recent books, “Biotechnology in Functional Foods and Nutraceuticals,” and “Innovation in Healthy and Functional Foods,” under CRC Press. His next book, “Clinical Perspective of Functional Foods and Nutraceuticals” is in press. He can be reached at [email protected]; www.nutriconnect.com.au.