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The Effect of Caffeine Supplementation on Resistance and Jumping Exercise: The Interaction with CYP1A2 and ADORA2A Genotypes
Purpose: To evaluate the association of CYP1A2 and ADORA2A gene polymorphisms, paraxanthine concentrations, and habitual caffeine (CAF) intake with respect to muscular performance after acute CAF supplementation. Methods: A total of 27 resistance-trained males participating in the study ingested either 5 mg/kg of CAF or PL 45 min before a battery of exercise tests in a cross-over design. DNA was tested for the rs5751876 and rs762551 polymorphisms. Results: CAF improved performance in jumping average power, average velocity, max velocity, bench press in the first set, and peak power in the second set. For the CYP1A2 genotype, C allele carriers improved in jumping average velocity (CAF: 1.77 ± 0.14 m/s, PL: 1.71 ± 0.16 m/s, p < 0.001), and AA homozygotes improved set 1 bench press (CAF: 9.7 ± 1.7 reps, PL: 8.9 ± 1.8 reps, p = 0.046). For the ADORA2A genotype, CC (CAF: 1.70 ± 0.20 m/s, PL: 1.67 ± 0.19 m/s, p = 0.005) and CT (CAF: 1.79 ± 0.09 m/s, PL: 1.74 ± 0.11 m/s, p < 0.001) improved in jumping average velocity and CT also improved in bench press set 2 peak power (CAF: 363 ± 76 W, PL: 323 ± 59 W, p = 0.021). For CAF habituation, CAF improved jumping average power (p = 0.007) and jumping average velocity (p < 0.001) in high users but not in low users (p > 0.05). Conclusions: CAF may improve jumping and bench press performance, irrespective of genotypes, but the associations with the genotypes in CYP1A2 and ADORA2A genes, as well as habitual CAF intake, are not clear and require further investigation.
Analysis of Sensory Attributes and Purchasing Decisions of Plant-Based Beverages of Young Consumers in Poland on a Vegan and Traditional Diet
This study aimed to analyse young consumers’ behaviour in Poland toward the consumption of plant-based beverages as milk alternatives. The sensory analysis included oat, buckwheat, cashew, almond, soy, pea, rice, coconut, hazelnut, and macadamia nut beverages and their mixtures. Quantitative analysis of sensory desirability and sensory profiling were employed to evaluate plant-based beverages. The study was conducted among young people (aged 18–35) who declared a vegan or omnivorous diet. It was found that the most frequently consumed beverages included oat and soy beverages, both among vegan and traditional (omnivorous) young groups. A significantly lower frequency of plant-based beverage consumption was confirmed in the group of people with an omnivorous diet. The taste characteristics in plant-based beverages are a key factor in driving sensory desirability among young consumers. Analysis of the influence of respondents’ declared diet and gender revealed no significant differences in the desirability of the taste of the plant-based beverages. The consumers rated the coconut, pea, macadamia, oat, and rice–coconut beverages as the most desirable in terms of taste. The lowest taste desirability was confirmed for the soy drink despite its high reported consumption. The importance of this study focused on the local market development in vegan food, as well as its potential due to further consumer expectations.