Caffeine is a bitter, white crystalline xanthine alkaloid that is synthesized in different parts of more than 60 plant species. In a previous study, caffeine content of 377 food samples obtained from the Hungarian market was measured by a validated HPLC technique. These analytical data were built up into a food composition database called NutriComp. Dietary caffeine intake of the Hungarian population was estimated based on the data of the National Nutritional Status Survey 2009. Daily caffeine intake of Hungarian adult males and females were 147±6.2 mg per capita (95% CI: 135-160), and 138±4.2 mg per capita (95% CI: 129-147), respectively. There was no signifi cant difference between genders. The oldest men and women consumed signifi cantly less caffeine than the people between 35-64 years of age. The main sources of caffeine are coffee and tea with 58-59%, and 35-37% of the total intake in men and women, respectively.
ASJC Scopus subject areas
- Food Science