What is in Coca-Cola? A briefing on our ingredients

<strong>What</strong> <strong>is</strong> <strong>in</strong><strong>Coca</strong>-<strong>Cola</strong>?A brief<strong>in</strong>g onour <strong>in</strong>gredients1

About Th<strong>is</strong> GuideFor 125 years, the <strong>Coca</strong>-<strong>Cola</strong>system has been part of thefabric of our communities. Theeconomic, environmental andsocial implications of bus<strong>in</strong>essare more important than ever.Each time people enjoy one of our products, they <strong>in</strong>vite us<strong>in</strong>to their lives. With that privilege comes the responsibilityto make a positive difference. The products, programmesand policies we support help make it easier for peopleto enjoy refresh<strong>in</strong>g and hydrat<strong>in</strong>g beverages and to make<strong>in</strong>formed choices.For more <strong>in</strong>formation about The <strong>Coca</strong>-<strong>Cola</strong> Company,active healthy liv<strong>in</strong>g and beverage benefits, v<strong>is</strong>itwww.thecoca-colacompany.com and The <strong>Coca</strong>-<strong>Cola</strong>Company Beverage Institute for Health and Wellnessat www.thebeverage<strong>in</strong>stitute.com.2 1

So what <strong>is</strong> <strong>in</strong> <strong>Coca</strong>-<strong>Cola</strong>?5 Water for refresh<strong>in</strong>g hydration6 Sugar for sweetness7 Low and No-calorie sweeteners10 Caramel for colour11 Natural flavour<strong>in</strong>gs11 Caffe<strong>in</strong>e for taste12 Phosphoric acid for taste13 Carbon dioxideWaterWater has been ranked by experts as second only to oxygen asessential for life, yet it <strong>is</strong> the one nutrient most often overlooked.Hydration <strong>is</strong> vital for good health and well-be<strong>in</strong>g and moderatedehydration can reduce physical performance, cognitionand alertness.The European Food Safety Authority (EFSA) recommends a totalwater <strong>in</strong>take of 2.0 L per day for adult females and 2.5 L for adultmales. Total water <strong>in</strong>take accord<strong>in</strong>g to EFSA <strong>in</strong>cludes water fromdr<strong>in</strong>k<strong>in</strong>g water, beverages as well as mo<strong>is</strong>ture from food.All beverages hydrate, <strong>in</strong>clud<strong>in</strong>g those that conta<strong>in</strong> caffe<strong>in</strong>e.Sparkl<strong>in</strong>g beverages, both regular and low-calorie, conta<strong>in</strong>between 85% and 99% water, mak<strong>in</strong>g them appropriatechoices to meet your hydration needs. Some studies haveshown that consum<strong>in</strong>g a variety of beverages can help peopleachieve adequate fluid <strong>in</strong>take and therefore promotes properhydration. We offer beverages with and without calories tohelp meet hydration needs. When consum<strong>in</strong>g beverageswith calories, it <strong>is</strong> important to remember that all caloriescount, no matter what food or beverage they come from.<strong>Coca</strong>-<strong>Cola</strong> bottl<strong>in</strong>g plants across the world follow str<strong>in</strong>gentproduction and quality assurance guidel<strong>in</strong>es and we alwaysstart with high quality base water to ensure a great taste for<strong>Coca</strong>-<strong>Cola</strong>.4 5

SUGARSugar provides the sweetness of <strong>Coca</strong>-<strong>Cola</strong> and <strong>is</strong> importantfor its delicious taste. The majority of the sugar we use <strong>in</strong> Europe<strong>is</strong> beet sugar and some cane sugar which are also known assucrose or table sugar.Sucrose ex<strong>is</strong>ts <strong>in</strong> many fruits and vegetables like carrots andbananas. Th<strong>is</strong> <strong>is</strong> the same type of sugar that <strong>is</strong> used <strong>in</strong> tea orcoffee. Sucrose <strong>is</strong> formed when fructose and glucose comb<strong>in</strong>e.Fructose and glucose are carbohydrates and are the two mostimportant simple sugars (or monosaccharides) for humanconsumption.How much sugar <strong>is</strong> <strong>in</strong> <strong>Coca</strong>-<strong>Cola</strong>?A 250ml serv<strong>in</strong>g of <strong>Coca</strong>-<strong>Cola</strong> conta<strong>in</strong>s no more calories andsugars than the same amount of orange juice and less sugarsthan the same amount of apple juice. A 250ml serv<strong>in</strong>g conta<strong>in</strong>sapproximately 27g of sugar, which <strong>is</strong> equivalent to four to fiveteaspoons of sugar.At <strong>Coca</strong>-<strong>Cola</strong> we help people make <strong>in</strong>formed choices aboutwhat’s right for them. For example, the Guidel<strong>in</strong>e Daily Amounts(GDA) label<strong>in</strong>g system gives people very clear and easy tounderstand <strong>in</strong>formation about the percentage of energy andsugars <strong>in</strong> <strong>Coca</strong>-<strong>Cola</strong>. A 250ml serv<strong>in</strong>g conta<strong>in</strong>s approximately29% of an adult’s guidel<strong>in</strong>e daily amount of 90g of sugars.A 250ml serv<strong>in</strong>g of <strong>Coca</strong>-<strong>Cola</strong> conta<strong>in</strong>s:Calories105Sugars27gFat0gSaturates0gSodium0g5%* 29%* 0%* 0%* 0%** % of an adult’s guidel<strong>in</strong>e daily amount (GDA) based on a 2000 kcal dietLow and No-Calorie SweetenersLow and no-calorie sweeteners, such as acesulfame potassium(Ace-K), aspartame, sacchar<strong>in</strong>, cyclamate and sucralose,provide a sweet taste with few or no calories.Most low and no-calorie sweeteners are several hundred timessweeter than caloric sweeteners, which means only a very smallamount <strong>is</strong> needed to replace a larger amount of sucrose.» Low and no-calorie sweeteners have been used byhundreds of millions of consumers around the world.They provide sweetness, while add<strong>in</strong>g few or no caloriesto foods and beverages.» When used cons<strong>is</strong>tently to help control calorie <strong>in</strong>take, as partof an overall sensible, balanced diet, comb<strong>in</strong>ed with regularphysical activity, low and no-calorie sweeteners can bebeneficial <strong>in</strong> help<strong>in</strong>g with weight management.• Acesulfame potassium (Ace-K or acesulfame K) <strong>is</strong> a nocaloriesweetener that <strong>is</strong> approximately 200 times sweeterthan sugar. Thousands of food and beverage productssweetened with acesulfame K can be found <strong>in</strong> approximately6 7

90 countries, <strong>in</strong>clud<strong>in</strong>g Australia, Canada, most of Europe,Japan and the United States.• Aspartame <strong>is</strong> one of the most thoroughly researched food<strong>in</strong>gredients <strong>in</strong> use today. It <strong>is</strong> 180 to 200 times sweeterthan sugar and used <strong>in</strong> more than 6,000 products aroundthe world. Aspartame has been approved by authorities<strong>in</strong>clud<strong>in</strong>g the European Comm<strong>is</strong>sion and the U.S. Foodand Drug Adm<strong>in</strong><strong>is</strong>tration (FDA) and <strong>is</strong> permitted for use <strong>in</strong>foods and beverages <strong>in</strong> more than 100 countries. EFSA, theEuropean Food Safety Authority has restated the safety ofaspartame as a result of regular reviews of th<strong>is</strong> sweetener<strong>in</strong> 2006, 2009, 2010 and <strong>in</strong> 2011 and did not f<strong>in</strong>d any newevidence to question the safety of th<strong>is</strong> <strong>in</strong>gredient.People with a rare genetic condition, phenylketonuria (PKU)should not consume aspartame because it conta<strong>in</strong>s theam<strong>in</strong>o acid phenylalan<strong>in</strong>e. Products that conta<strong>in</strong> aspartameprovide an adv<strong>is</strong>ory statement about the presence ofphenylalan<strong>in</strong>e <strong>in</strong> Europe, the U.S. and most countries.• Cyclamate <strong>is</strong> a low-calorie sweetener approximately 30times sweeter than sugar. Independent scient<strong>is</strong>ts of theUN Food and Agriculture Organ<strong>is</strong>ation (FAO) and the WorldHealth Organ<strong>is</strong>ation’s (WHO) Jo<strong>in</strong>t Expert Committee on FoodAdditives (JECFA) have cons<strong>is</strong>tently affirmed the safety ofcyclamate for use as a sweetener <strong>in</strong> foods and beverages,as have regulatory agencies <strong>in</strong> Australia, Europe and manyother countries. As a result, cyclamate <strong>is</strong> now permitted foruse <strong>in</strong> more than 50 countries around the world.• Sacchar<strong>in</strong> <strong>is</strong> a no-calorie sweetener approximately 300times as sweet as sugar. It has been used <strong>in</strong> foods andbeverages for more than 125 years. Sacchar<strong>in</strong> <strong>is</strong> permittedfor use <strong>in</strong> foods and beverages <strong>in</strong> more than 100 countriesaround the world.• Stevia Extract (steviol glycosides) – <strong>is</strong> made from thebest-tast<strong>in</strong>g part of the leaf of the stevia plant – and <strong>is</strong>200 times sweeter than sugar. Stevia extract’s safety hasbeen establ<strong>is</strong>hed through more than 25 years of scientificresearch. Stevia extract achieved Generally Recogn<strong>is</strong>ed AsSafe status <strong>in</strong> the United States <strong>in</strong> December 2008 and hasbeen recogn<strong>is</strong>ed as safe by the FAO-WHO JECFA. Steviaextract <strong>is</strong> permitted for use <strong>in</strong> foods and beverages <strong>in</strong>31 countries. The approval for use <strong>in</strong> Europe <strong>is</strong> <strong>in</strong> process.• Sucralose <strong>is</strong> derived from sugar but <strong>is</strong> 600 times sweeter.It does not contribute calories to the diet. It <strong>is</strong> permitted foruse <strong>in</strong> foods and beverages <strong>in</strong> more than 40 countries,<strong>in</strong>clud<strong>in</strong>g Australia, Canada, Mexico and the United States.Numerous studies have shown that sucralose can be safelyconsumed by people with diabetes.A 250ml serv<strong>in</strong>g of <strong>Coca</strong>-<strong>Cola</strong> Light/Diet conta<strong>in</strong>s:Calories0.7Sugars0gFat0gSaturates0gSodium0g0%* 0%* 0%* 0%* 0%** % of an adult’s guidel<strong>in</strong>e daily amount (GDA) based on a 2000 kcal diet8 9

A 250ml serv<strong>in</strong>g of <strong>Coca</strong>-<strong>Cola</strong> Zero conta<strong>in</strong>s:Calories1Sugars0gFat0gSaturates0gSodium0.02g0%* 0%* 0%* 0%* < 1%** % of an adult’s guidel<strong>in</strong>e daily amount (GDA) based on a 2000 kcal dietColour (Caramel E 150d)Caramel <strong>is</strong> one of the oldest colours used <strong>in</strong> food and dr<strong>in</strong>ks <strong>in</strong>the world and it’s been used as the colour <strong>in</strong> Coke s<strong>in</strong>ce 1886!But caramel doesn’t ex<strong>is</strong>t <strong>in</strong> nature; and the caramel we use<strong>is</strong> very similar to what you can make <strong>in</strong> your kitchen when youheat sugar. In the European Union, the caramel colour <strong>is</strong> notclassified as ‘natural’ because it has to be created from other<strong>in</strong>gredients. Caramel E150d (sulphite-ammonia caramel, ClassIV) <strong>is</strong> one of four categories of caramel that are approved for useas food colourants <strong>in</strong> the European Union. Caramel colourantsare very commonly used <strong>in</strong> commercial food products, such assoft dr<strong>in</strong>ks, bread, beer, sauces and topp<strong>in</strong>gs, confectionery,breakfast cereals and ice-cream.E numbers are used simply as a classification system forcerta<strong>in</strong> <strong>in</strong>gredients which have been approved by the EuropeanUnion for use <strong>in</strong> foods and beverages. Many <strong>in</strong>gredients with‘E’ numbers occur naturally and ex<strong>is</strong>t <strong>in</strong> unprocessed foods,<strong>in</strong>clud<strong>in</strong>g fruits and vegetables. For example an apple conta<strong>in</strong>sover 11 components that would be given E classification.Along with Caramel E150d, the only other additive used <strong>in</strong><strong>Coca</strong>-<strong>Cola</strong> <strong>is</strong> Phosphoric Acid (E338).Natural Flavour<strong>in</strong>gs<strong>Coca</strong>-<strong>Cola</strong> has natural flavours. These are natural flavoursfrom a complex mixture of plants that we use as the source of<strong>Coca</strong>-<strong>Cola</strong>’s famous flavours. Different countries use either theterm plant extracts or vegetable extracts mean<strong>in</strong>g the same th<strong>in</strong>g.Ask any food technolog<strong>is</strong>t, cola flavours have been commonand available <strong>in</strong> recipe books for years. The basic <strong>in</strong>gredientsare well known. <strong>What</strong> makes Coke special <strong>is</strong> the unique blendof flavours from natural sources and how they come togetherto create the one and only <strong>Coca</strong>-<strong>Cola</strong> taste.It’s been a tradition for 125 years to keep <strong>Coca</strong>-<strong>Cola</strong>’s uniqueformula a well-guarded secret and we’re not go<strong>in</strong>g to changethat now!Natural Caffe<strong>in</strong>eThe bitter taste of caffe<strong>in</strong>e <strong>in</strong> <strong>Coca</strong>-<strong>Cola</strong> adds to the taste lovedby people all over the world.Caffe<strong>in</strong>e, consumed for centuries <strong>in</strong> many cultures, <strong>is</strong> foundnaturally <strong>in</strong> coffee beans, cocoa beans and tea leaves. It canalso be synthes<strong>is</strong>ed <strong>in</strong> a laboratory. Caffe<strong>in</strong>e <strong>is</strong> one of the mostthoroughly studied food and beverage <strong>in</strong>gredients <strong>in</strong> the world.Caffe<strong>in</strong>e <strong>is</strong> safe and has been an <strong>in</strong>gredient <strong>in</strong> many of our<strong>Coca</strong>-<strong>Cola</strong> products for over a century. Moderate caffe<strong>in</strong>econsumption for adults, considered to be about 300 mg per day10 11

– or about the amount conta<strong>in</strong>ed <strong>in</strong> about three cups ofcoffee – has not been associated with adverse health effects.Pregnant or nurs<strong>in</strong>g women, or women try<strong>in</strong>g to becomepregnant, should consult a doctor regard<strong>in</strong>g caffe<strong>in</strong>econsumption.Phosphoric AcidPhosphorus <strong>is</strong> a m<strong>in</strong>eral found widely <strong>in</strong> nature and playsan important role <strong>in</strong> how our bodies get energy. It <strong>is</strong> a majorcomponent of bones and teeth.Phosphoric acid, which conta<strong>in</strong>s phosphorus, <strong>is</strong> used to adda tangy taste to some colas. You can f<strong>in</strong>d phosphorus <strong>in</strong> milk,cheese, meat, bread, bran, breakfast cereals, eggs, nuts,f<strong>is</strong>h,100 percent juice, juice dr<strong>in</strong>ks, soy-based beverages,soft dr<strong>in</strong>ks, low-calorie soft dr<strong>in</strong>ks and sports dr<strong>in</strong>ks.The World Health Organ<strong>is</strong>ation and the Food and AgricultureOrgan<strong>is</strong>ation of the United Nations have not establ<strong>is</strong>hed arecommended daily <strong>in</strong>take amount for phosphorus, but somecountries have. For example, the United K<strong>in</strong>gdom has settheir Reference Nutrient Intake for phosphorus at 550 mg/day for adults, and the U.S. Institute of Medic<strong>in</strong>e has set aRecommended Dietary Allowance for phosphorus at 700 mgper day for all adults over age 18, <strong>in</strong>clud<strong>in</strong>g pregnant andlactat<strong>in</strong>g women .<strong>Coca</strong>-<strong>Cola</strong> provides 43 mg of phosphorus. By compar<strong>is</strong>on,the same amount of milk has about 208 mg of phosphorus,one cup of cooked chicken (140 grams) has about 230 mgof phosphorus, and one cup of cooked white rice (150 grams)has about 90 mg of phosphorus.Carbon DioxideThe d<strong>is</strong>t<strong>in</strong>ctive sparkl<strong>in</strong>g quality and Coke’s bubbl<strong>in</strong>g effect whenpoured <strong>in</strong>to a glass comes from the carbon dioxide – the naturalgas we breathe out and what plants take <strong>in</strong> – <strong>is</strong> pushed <strong>in</strong>to theliquid under pressure.Naturally carbonated waters have been consumed for centuries,but it wasn’t until halfway through the 19th century that thecarbonation process became commercial<strong>is</strong>ed and sparkl<strong>in</strong>gbeverages started to appear around the world. Today,The <strong>Coca</strong>-<strong>Cola</strong> Company and other beverage makers useequipment to push carbon dioxide <strong>in</strong>to liquid. The sparkl<strong>in</strong>gwater enhances the appeal of many dr<strong>in</strong>ks and adds to thethirst-quench<strong>in</strong>g, pleasant sensation of both soft dr<strong>in</strong>ks andm<strong>in</strong>eral waters.The carbonation that puts the fizz <strong>in</strong> sparkl<strong>in</strong>g beverages doesnot conta<strong>in</strong> calories, as it <strong>is</strong> made up of carbon and oxygen only.As such, carbonation does not contribute to weight ga<strong>in</strong>. Further,carbonation does not cause cellulite.Sparkl<strong>in</strong>g beverages add only very small amounts of phosphorusto the diet through phosphoric acid, an <strong>in</strong>gredient that helpsgive cola dr<strong>in</strong>ks their tangy taste. A glass (250 mL of12 13

Q&AObesityQ. Does the sugar <strong>in</strong> <strong>Coca</strong>–<strong>Cola</strong> cause obesity and diabetes?A. The cornerstone of good nutrition and dietary habits <strong>is</strong>balance, variety and moderation. That <strong>is</strong> why we subscribeto the nutrition pr<strong>in</strong>ciple that all foods and beverages canhave a place <strong>in</strong> a sensible, balanced diet when comb<strong>in</strong>edwith regular physical activity.There <strong>is</strong> widespread consensus that weight ga<strong>in</strong> <strong>is</strong> primarilythe result of an imbalance of energy – specifically too manycalories consumed versus expended. People consume manydifferent foods and beverages, so no one s<strong>in</strong>gle food orbeverage alone <strong>is</strong> responsible for people be<strong>in</strong>g overweightor obese. But all calories count, whatever food or beveragethey come from, <strong>in</strong>clud<strong>in</strong>g those from our caloric beverages.Once consumed, sugar <strong>is</strong> broken down <strong>in</strong>to glucoseand fructose molecules before be<strong>in</strong>g absorbed <strong>in</strong>to thebloodstream. After be<strong>in</strong>g absorbed, the body has no wayof know<strong>in</strong>g whether a molecule of fructose and glucosecame from sucrose, honey or fruit. Therefore it <strong>is</strong> the amountof sugar consumed <strong>in</strong> any s<strong>in</strong>gle food or beverage thatcontributes to a person’s total energy <strong>in</strong>take.14 15

Q. <strong>What</strong> <strong>is</strong> a calorie or a kilojoule?A. A calorie <strong>is</strong> a commonly used term for the scientific termkilocalorie, also called a kilojoule <strong>in</strong> some countries. Calories,kilocalories and kilojoules are measurements of the energyprovided by a food or beverage and the energy used bythe body.Q. Can dr<strong>in</strong>k<strong>in</strong>g Diet Coke/Light Coke/Zero make mega<strong>in</strong> weight?A. No. Dr<strong>in</strong>k<strong>in</strong>g beverages sweetened with low and no-caloriesweeteners will not stimulate your appetite or make youga<strong>in</strong> weight. Research has shown that foods and beveragesconta<strong>in</strong><strong>in</strong>g low and no-calorie sweeteners can help youmanage your calorie <strong>in</strong>take and, if used cons<strong>is</strong>tently toreduce calories, can help you manage your weight.Q. <strong>What</strong> <strong>is</strong> energy balance, and how does th<strong>is</strong> relateto weight?A. When it comes to manag<strong>in</strong>g weight, it’s important tobalance the calories you take <strong>in</strong> with the calories you burnby consum<strong>in</strong>g a sensible, balanced diet comb<strong>in</strong>ed withregular physical activity. Th<strong>is</strong> concept of balanc<strong>in</strong>g calories<strong>in</strong> and out <strong>is</strong> what the experts refer to as “energy balance.”There <strong>is</strong> widespread consensus that weight ga<strong>in</strong> <strong>is</strong> primarilythe result of an imbalance of energy – specifically too manycalories consumed and not enough calories expended.People consume many different foods and beverages so noone s<strong>in</strong>gle food or beverage alone <strong>is</strong> responsible for peoplebe<strong>in</strong>g overweight or obese. But all calories count, whateverfood or beverage they come from, <strong>in</strong>clud<strong>in</strong>g those from ourcaloric beverages.Q. Can sparkl<strong>in</strong>g beverages be part of a balanced,sensible diet?A. Yes. The cornerstone of good nutrition and dietary habits <strong>is</strong>balance, variety and moderation. That <strong>is</strong> why we subscribeto the nutrition pr<strong>in</strong>ciple that all foods and beverages canhave a place <strong>in</strong> a sensible, balanced diet when comb<strong>in</strong>edwith regular physical activity. People who want to reduce thecalories they consume from beverages can choose from ourlow and no-calorie beverages, which make up nearly 40percent of our beverage portfolio <strong>in</strong> Europe, as well as ourregular beverages <strong>in</strong> smaller portion sizes.But it <strong>is</strong> important to remember that all calories count <strong>in</strong>ma<strong>in</strong>ta<strong>in</strong><strong>in</strong>g a healthy weight, <strong>in</strong>clud<strong>in</strong>g those from oursparkl<strong>in</strong>g caloric beverages.DiabetesQ. Can sugars used <strong>in</strong> caloric sparkl<strong>in</strong>g beveragescause diabetes?A. Diabetes occurs when the body can no longer produce ormake enough <strong>in</strong>sul<strong>in</strong>, or properly use the <strong>in</strong>sul<strong>in</strong> it produces.Insul<strong>in</strong> <strong>is</strong> a hormone produced by the pancreas. When thebody cannot produce or make enough <strong>in</strong>sul<strong>in</strong>, it <strong>is</strong> calledType 1 diabetes and <strong>is</strong> usually diagnosed dur<strong>in</strong>g childhood.16 17

It <strong>is</strong> believed to be an autoimmune d<strong>is</strong>ease and <strong>is</strong> notpreventable.Type 2 diabetes <strong>is</strong> a complex d<strong>is</strong>ease with a number of r<strong>is</strong>kfactors. Accord<strong>in</strong>g to the International Diabetes Federation(IDF), the known r<strong>is</strong>k factors for diabetes are overweight/obesity, ag<strong>in</strong>g, ethnicity, family h<strong>is</strong>tory of diabetes, previousgestational diabetes and a sedentary lifestyle. But it <strong>is</strong>important to remember that consum<strong>in</strong>g too many caloriesfrom any comb<strong>in</strong>ation of foods and beverages <strong>in</strong> the diet,<strong>in</strong> the absence of expend<strong>in</strong>g enough calories to ma<strong>in</strong>ta<strong>in</strong>energy balance, can lead to overweight and obesity. Allcalories count, whatever food or beverage they come from,<strong>in</strong>clud<strong>in</strong>g calories from our beverages.Bone HealthQ. Do sparkl<strong>in</strong>g beverages weaken bones?A. No, dr<strong>in</strong>k<strong>in</strong>g sparkl<strong>in</strong>g beverages does not weaken bonesor cause osteoporos<strong>is</strong>. Good nutrition, adequate calcium,vitam<strong>in</strong> D and vitam<strong>in</strong> K, as well as physical activity that<strong>in</strong>cludes regular weight-bear<strong>in</strong>g exerc<strong>is</strong>e, play key roles<strong>in</strong> determ<strong>in</strong><strong>in</strong>g bone health. For more than 15 years,scientific and patient-advocacy organ<strong>is</strong>ations have carriedout <strong>in</strong>vestigations to determ<strong>in</strong>e whether phosphorus orcaffe<strong>in</strong>e <strong>in</strong> sparkl<strong>in</strong>g beverages has any impact on bonehealth. Each concluded that there <strong>is</strong> no evidence of anynegative effect <strong>in</strong> healthy <strong>in</strong>dividuals, as long as theircalcium <strong>in</strong>take <strong>is</strong> sufficient.Dental HealthQ. Are sparkl<strong>in</strong>g beverages bad for my teeth?A. Any food or beverage that conta<strong>in</strong>s fermentablecarbohydrates (sugars and some starches), <strong>in</strong>clud<strong>in</strong>gcaloric sparkl<strong>in</strong>g beverages, can play a role <strong>in</strong> thedevelopment of tooth decay if proper dental hygiene <strong>is</strong>not practiced. Likew<strong>is</strong>e, any food or beverage that <strong>is</strong> acidic,<strong>in</strong>clud<strong>in</strong>g sparkl<strong>in</strong>g beverages and many fruit juices, hasthe potential to play a role <strong>in</strong> the erosion of tooth enamel.However, other factors are also associated with theseconditions. To ma<strong>in</strong>ta<strong>in</strong> good dental health, you should v<strong>is</strong>ityour dent<strong>is</strong>t regularly and follow h<strong>is</strong> or her recommendationsfor daily oral hygiene, <strong>in</strong>clud<strong>in</strong>g the use of fluoride. Gooddental hygiene practices can help reduce the r<strong>is</strong>k of toothdecay and enamel erosion.Kidney D<strong>is</strong>ease/StonesQ. Can sparkl<strong>in</strong>g beverages cause kidney d<strong>is</strong>easeor kidney stones?A. Sparkl<strong>in</strong>g beverages do not cause kidney d<strong>is</strong>ease or kidneystones. It <strong>is</strong> not known what causes a kidney stone to formor why some people develop them and others do not.Dr<strong>in</strong>k<strong>in</strong>g plenty of water and other fluids <strong>is</strong> recommendedas a simple and most important way to help prevent theformation of kidney stones. For certa<strong>in</strong> types of kidney stonesand for specific stages of chronic kidney d<strong>is</strong>ease, somehealth authorities may recommend that people with theseconditions avoid cola-type sparkl<strong>in</strong>g beverages or “dark18 19

colas.” However, the data and scientific evidence to date donot confirm that <strong>in</strong> general, cola-type sparkl<strong>in</strong>g beveragescause or make kidney stones or kidney d<strong>is</strong>ease worse. Aswith all health conditions, people with kidney d<strong>is</strong>ease or thetendency to develop kidney stones should always consulttheir healthcare provider to determ<strong>in</strong>e which foods andbeverages are appropriate to meet <strong>in</strong>dividual needs.Nutrition Label<strong>in</strong>gQ. <strong>What</strong> <strong>is</strong> <strong>Coca</strong>-<strong>Cola</strong>’s policy on nutrition label<strong>in</strong>g?A. The <strong>Coca</strong>-<strong>Cola</strong> Company <strong>is</strong> committed to provid<strong>in</strong>g factual,mean<strong>in</strong>gful and understandable nutrition <strong>in</strong>formation aboutall our products. We believe <strong>in</strong> the importance and powerof <strong>in</strong>formed choice and cont<strong>in</strong>ue to support fact-basednutrition label<strong>in</strong>g, education and <strong>in</strong>itiatives that encouragepeople to live active, healthy lifestyles. As a result of <strong>in</strong>dustryself-regulation announced <strong>in</strong> 2007, our products <strong>in</strong> Europenow carry Guidel<strong>in</strong>e Daily Amounts help<strong>in</strong>g consumersunderstand the exact contribution of a specific dr<strong>in</strong>k to theirdaily <strong>in</strong>take of energy (calories) and sugars. In 2009, webecame the first company <strong>in</strong> the beverage <strong>in</strong>dustry to makefront-of-package energy label<strong>in</strong>g (as calories, kilocalories orkilojoules) a global commitment for nearly all of our productsby the end of 2011.The <strong>Coca</strong>-<strong>Cola</strong>Company <strong>is</strong>committed toprovid<strong>in</strong>g factual,mean<strong>in</strong>gful andunderstandablenutrition <strong>in</strong>formationabout all ourproducts.20 21

How can people be sureour products and <strong>in</strong>gredientsare safe?To ensure that we live up to our reputation, we have a large staffof scient<strong>is</strong>ts and nutrition<strong>is</strong>ts work<strong>in</strong>g to make sure our productscons<strong>is</strong>tently demonstrate the newest standards of safety andemerg<strong>in</strong>g science. Our diligence <strong>in</strong> th<strong>is</strong> area allows us to besure that people’s confidence <strong>in</strong> our products will rema<strong>in</strong> strong.Government regulationsOur dr<strong>in</strong>ks must comply with the health and safety regulationsof each country or region where they are sold. In the EuropeanUnion (EU), for example, The European Food Safety Authority(EFSA) <strong>is</strong> the keystone of r<strong>is</strong>k assessment regard<strong>in</strong>g food safety.In close collaboration with national authorities and <strong>in</strong> openconsultation with its stakeholders, EFSA provides <strong>in</strong>dependentscientific advice and clear communication on ex<strong>is</strong>t<strong>in</strong>g andemerg<strong>in</strong>g r<strong>is</strong>ks. Many other countries throughout the worldhave similar regulatory agencies and frameworks for ensur<strong>in</strong>gfood and dr<strong>in</strong>ks and their <strong>in</strong>gredients are safe, such as theFood Standards Agency (FSA) <strong>in</strong> the UK. Because such extensiveregulatory systems govern the use of substances <strong>in</strong> food andbeverages, many government agencies and the great majorityof scient<strong>is</strong>ts consider food additives to be one of the safest partsof the food supply.Work<strong>in</strong>g with othersIn addition to mak<strong>in</strong>g sure that our products comply withgovernment regulations, our scient<strong>is</strong>ts and nutrition<strong>is</strong>ts workwith <strong>in</strong>dependent experts, adv<strong>is</strong>ory groups and other <strong>in</strong>dustryscient<strong>is</strong>ts to monitor <strong>in</strong>gredient safety <strong>is</strong>sues. New f<strong>in</strong>d<strong>in</strong>gs mustalways be judged by how well the study was conducted and if itconsidered other factors, which may have <strong>in</strong>fluenced the results,and how th<strong>is</strong> new knowledge compares to what we already know.These rigorous approaches to scientific research and<strong>in</strong>terpretation of the data on food <strong>in</strong>gredients by governmentregulators, <strong>in</strong>dustry scient<strong>is</strong>ts and <strong>in</strong>dependent experts helpassure the safety of our <strong>in</strong>gredients so that people canconfidently enjoy soft dr<strong>in</strong>ks.When it comes to the <strong>in</strong>gredients used <strong>in</strong> <strong>Coca</strong>-<strong>Cola</strong>, you canalways be sure of their safety. People who enjoy our productsmay take our safety efforts for granted; after all, <strong>Coca</strong>-<strong>Cola</strong>has been around for 125 years and <strong>is</strong> sold <strong>in</strong> more than200 countries.Our scient<strong>is</strong>ts and nutrition<strong>is</strong>tswork with <strong>in</strong>dependent experts,adv<strong>is</strong>ory groups and other<strong>in</strong>dustry scient<strong>is</strong>ts to monitor<strong>in</strong>gredient safety <strong>is</strong>sues22 23

Additional ResourcesThe <strong>Coca</strong>-<strong>Cola</strong> Company Beverage Institutefor Health and Wellnesswww.thebeverage<strong>in</strong>stitute.comEuropean Food Information Councilwww.eufic.orgInternational Food Information Councilwww.ific.orgCalorie Control Council for low-caloriesweetener <strong>in</strong>formationwww.caloriecontrol.org©2011 The <strong>Coca</strong>-<strong>Cola</strong> Company.Pr<strong>in</strong>ted on Recycled Paper24 25

For more <strong>in</strong>formation1) Institute of Medic<strong>in</strong>e of the NationalAcademy of Sciences. DietaryReference Intakes for water,potassium, sodium, chloride andsulfate. 2004: http://www.iom.edu/Reports/2004/Dietary-Reference-Intakes-Water-Potassium-Sodium-Chloride-and-Sulfate.aspx2) International Life Sciences Institute.Hydration: Fluids for Life, 2004.http://www.ilsi.org/NA/Publications/Hydration_20Fluids_20for_20Life.pdf3) ILSI North America Conference onHydration and Health Promotion.Journal American College ofNutrition, October 2007 Volume 26Supplement4) European Food Safety Authority.Scientific Op<strong>in</strong>ion on DietaryReference Values for Water, 2010.http://www.efsa.europa.eu/en/scdocs/doc/1459.pdf5) Impaired cognitive function andmental performance <strong>in</strong> milddehydration”, M-M G Wilson and J EMorley, European Journal of Cl<strong>in</strong>icalNutrition (2003)6) Cuomo R, et al. Sweetenedcarbonated dr<strong>in</strong>ks do not alter upperdigestive tract physiology <strong>in</strong> healthysubjects. Neurogastroenterol Motil.2008 Jul;20(7):780-9. Epub 2008Mar 26.7) Cuomo R, et al. Carbonatedbeverages and gastro<strong>in</strong>test<strong>in</strong>alsystem: Between myth and reality.Nutr Metab Cardiovasc D<strong>is</strong>. 2009Dec;19(10):683-9. Epub 2009 Jun 68) Johnson T, L Gerson, T Hershcovici,C Stave, R. Fass. Systematic review:the effects of carbonated beverageson gastro-oesophageal refluxd<strong>is</strong>ease. Aliment Pharmacol Ther.2010 Jan ;31, 607-614.9) www.cdc.gov/nccdphp/dnpa/obesity/contribut<strong>in</strong>g_factors.htm10) www.who.<strong>in</strong>t/mediacentre/factsheets/fs312/en/<strong>in</strong>dex.html11) International Diabetes Federation.http://www.idf.org/about-diabetes -http://www.idf.org/prevention12) American Diabetes Association.Diabetes Myths. http://www.diabetes.org/diabetes-basics/diabetes-myths/13) www.nuritiondata.com14) Tolerable upper <strong>in</strong>take levels forvitam<strong>in</strong>s and m<strong>in</strong>erals. February2006. EFSA Scientific Committee onFood. Scientific Panel on DieteticProducts, Nutrition and Allergies15) Op<strong>in</strong>ion of the Scientific Committeeon Food on the rev<strong>is</strong>ion of referencevalues for nutrition label<strong>in</strong>g(expressed on 5 March 2003)16) “A prospective study of dietarycalcium and other nutrients and ther<strong>is</strong>k of symptomatic kidney stones.”by Curhan GC, Willett WC, Rimm EB,Stampfer MJ New England JournalMedic<strong>in</strong>e 1993;328(12):833-838. Thestudy states, “Sodium, magnesium,phosphorus, sucrose, fiber, andsugared cola were not associatedwith r<strong>is</strong>k when we controlled forpotential confounders.”17) National Institutes of Health, Optimalcalcium <strong>in</strong>take, Journal AmericanMedical Association, 272:1942-1948,(1994)18) www.surgeongeneral.gov/library/bonehealth/content.html19) National Institutes of Health.Consensus Development ConferenceStatement, Optimal Calcium Intake,1994: http://consensus.nih.gov/1994/1994OptimalCalcium097html.htm20) American Medical Association,Council on Scientific Affairs. Intakeof dietary calcium to reduce the<strong>in</strong>cidence of osteoporos<strong>is</strong>. Archivesof Family Medic<strong>in</strong>e, 6:495-499,1997.21) Institute of Medic<strong>in</strong>e, NationalAcademy of Sciences. DietaryReference Intakes for calcium,phosphorus, magnesium, vitam<strong>in</strong>D, and fluoride. 1997. http://books.nap.edu/openbook.php?record_id=5776&page=R122) National Institutes of Health.Consensus DevelopmentConference Statement, Osteoporos<strong>is</strong>Prevention, Diagnos<strong>is</strong>, and Therapy,2000: http://consensus.nih.gov/2000/2000Osteoporos<strong>is</strong>111html.htm23) Op<strong>in</strong>ion of the Scientific Committeeon Food on Additional <strong>in</strong>formationon “energy” dr<strong>in</strong>ks. 5 March 200324) Dawson-Hughes B and theInternational Osteoporos<strong>is</strong>Foundation. Bone Appétit: The Roleof Food and Nutrition <strong>in</strong> Build<strong>in</strong>gand Ma<strong>in</strong>ta<strong>in</strong><strong>in</strong>g Strong Bones.2006. Available at http://www.iofbonehealth.org/publications/bone-appetit.html.25) International Food InformationCouncil. IFIC Review: Caffe<strong>in</strong>e &Health: Clarify<strong>in</strong>g the Controversies.May 1, 2008. Available at: http://www.food<strong>in</strong>sight.org/Resources/Detail.aspx?topic=IFIC_Review_Caffe<strong>in</strong>e_and_Health_Clarify<strong>in</strong>g_the_Controversies.26) Institute of Medic<strong>in</strong>e of the NationalAcademy of Sciences (IOM/NAS).Dietary Reference Intakes: Water,Potassium, Sodium, Chloride andSulfate. Released February 11, 2004.Available at: http://www.iom.edu/Reports/2004/Dietary-Reference-Intakes-Water-Potassium-Sodium-Chloride-and-Sulfate.aspx26 27

27) Maughan RJ and Griff<strong>in</strong> J, 2003.Caffe<strong>in</strong>e <strong>in</strong>gestion and fluid balance:a review. Journal of Human Nutritionand Dietetics, 16, 411-420.28) http://www.efsa.europa.eu/en/support<strong>in</strong>g/doc/1641.pdf Report ofThe Meet<strong>in</strong>gs On Aspartame WithNational Experts Question Number:Efsa-Q-2009-0048829) 30 http://www.efsa.europa.eu/en/support<strong>in</strong>g/doc/1641.pdf Report ofThe Meet<strong>in</strong>gs On Aspartame WithNational Experts Question Number:Efsa-Q-2009-0048830) World Health Organization 2006.Obesity and Overweight. Fact SheetNo. 311, available at http://www.who.<strong>in</strong>t/mediacentre/factsheets/fs311/en/<strong>in</strong>dex.html28 29

© 2011 The <strong>Coca</strong>-<strong>Cola</strong> Company,“<strong>Coca</strong>-<strong>Cola</strong>” and the Contour Bottledesign are reg<strong>is</strong>tered trademarksof The <strong>Coca</strong>-<strong>Cola</strong> Company.All Rights Reserved.www.thecoca-colacompany.com30