Variations in the Mineral Content of Bottled “Still” Water Across Europe: Comparison of 182 Brands Across 10 Countries

Stoots, Simone J M; Geraghty, Rob; Kamphuis, Guido; Jamnadass, Enakshee; Henderickx, M.M.E.L.; Ventimiglia, Eugenio; Traxer, Olivier; Keller, Etienne Xavier; DeConinck, Vincent; Talso, Michele; Kallidonis, Panagiotis; Emiliani, Esteban; Bres-Niewada, Ewa; Karim, Sadaf S; Picirilli, A.; Somani, Bhaskar K.

doi:10.1089/end.2020.0677

Cited by 12 publications

(15 citation statements)

References 22 publications

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“…Our study has some limitations. We did not include the quantity of drinking water in the intake of beverages, but it is considered a trivial source of both sodium and potassium [ 55 , 72 , 73 ]. In addition, we did not account for discretionary salt use since the EPIC questionnaire only assessed the habit to add salt when subjects do not eat at home.…”

Section: Discussionmentioning

confidence: 99%

Sodium and Potassium Content of Foods Consumed in an Italian Population and the Impact of Adherence to a Mediterranean Diet on Their Intake

et al. 2021

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High sodium and low potassium intakes are associated with increased levels of blood pressure and risk of cardiovascular diseases. Assessment of habitual dietary habits are helpful to evaluate their intake and adherence to healthy dietary recommendations. In this study, we determined sodium and potassium food-specific content and intake in a Northern Italy community, focusing on the role and contribution of adherence to Mediterranean diet patterns. We collected a total of 908 food samples and measured sodium and potassium content using inductively coupled plasma mass spectrometry. Using a validated semi-quantitative food frequency questionnaire, we assessed habitual dietary intake of 719 adult individuals of the Emilia-Romagna region. We then estimated sodium and potassium daily intake for each food based on their relative contribution to the overall diet, and their link to Mediterranean diet patterns. The estimated mean sodium intake was 2.15 g/day, while potassium mean intake was 3.37 g/day. The foods contributing most to sodium intake were cereals (33.2%), meat products (24.5%, especially processed meat), and dairy products (13.6%), and for potassium they were meat (17.1%, especially red and white meat), fresh fruits (15.7%), and vegetables (15.1%). Adherence to a Mediterranean diet had little influence on sodium intake, whereas potassium intake was greatly increased in subjects with higher scores, resulting in a lower sodium/potassium ratio. Although we may have underestimated dietary sodium intake by not including discretionary salt use and there may be some degree of exposure misclassification as a result of changes in food sodium content and dietary habits over time, our study provides an overview of the contribution of a wide range of foods to the sodium and potassium intake in a Northern Italy community and of the impact of a Mediterranean diet on intake. The mean sodium intake was above the dietary recommendations for adults of 1.5–2 g/day, whilst potassium intake was only slightly lower than the recommended 3.5 g/day. Our findings suggest that higher adherence to Mediterranean diet patterns has limited effect on restricting sodium intake, but may facilitate a higher potassium intake, thereby aiding the achievement of healthy dietary recommendations.

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Section: Discussionmentioning

confidence: 99%

Sodium and Potassium Content of Foods Consumed in an Italian Population and the Impact of Adherence to a Mediterranean Diet on Their Intake

et al. 2021

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“…A previous study has assessed the variation in mineral content of bottled ‘still’ water, however this is the first study that assessed the variation in the mineral content of bottled sparkling or carbonated water across Europe [ 12 ]. Our study does however have some limitations.…”

Section: Discussionmentioning

confidence: 99%

“…The mineral composition of water from different sources can also affect urinary minerals and influence stone formation. Enormous variation has been shown in tap water and different brands of mineral water [ 11 , 12 , 13 ]. While ‘still’ water is commonly consumed, ‘sparkling’ water infused with carbon dioxide gas under pressure is also preferred by some as drinking water or as a mixer with other drinks.…”

Section: Introductionmentioning

confidence: 99%

Variations in the mineral content of bottled ‘carbonated or sparkling’ water across Europe: a comparison of 126 brands across 10 countries

Stoots

Geraghty

Kamphuis

et al. 2021

Cent european J Urol

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Introduction Kidney stone disease is a common disease with high recurrence rates. Sufficient intake of water is the cornerstone in primary prevention of stone disease. However, the mineral composition of water can affect urinary minerals and influence stone formation. The aim of this study is to assess the variation in the mineral composition of bottled sparkling or carbonated drinking water across Europe. Material and methods The two largest supermarket chains in each participating country were visited to obtain data on mineral composition regarding bicarbonate, calcium, magnesium, potassium, sodium and sulphates of sparkling or carbonated waters by reading the ingredient labels on the bottles supplied by the manufacturers. Alternatively, the web-shops of these supermarkets were consulted. Results In total, 126 sparkling water brands across ten European countries were analysed regarding mineral composition. The median concentrations per mineral varied greatly. The greatest variation in median mineral content was found for sodium and sulphates with levels ranging from 3.1 mg/l to 63.0 mg/l and 6.0 mg/l to 263.0 mg/l respectively. A wide distribution of calcium content was found in Switzerland, with calcium levels reaching up to 581.6 mg/l. Conclusions This study confirms that the mineral composition of sparkling or carbonated water varies greatly across Europe. Patients with kidney stone disease should be aware that the mineral content of water may influence stone formation and be mindful of the great variation that exists between different water brands. Mineral water can be a source of potential promotors or inhibitors of stone formation and patients and urologists need to be mindful of this.

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“…Urine alkalinization is an important nutritional measure in the treatment of patients with calcium oxalate, uric acid and cystine stones, but it is not indicated in calcium phosphate and struvite stone disease [14]. Comparisons of the composition of commercial bottled 'still', 'carbonated' and 'sparkling' water from 10 European countries found a wide variation in the calcium content, with concentrations reaching up to 581.6 mg/L [48,49]. As the dietary reference intake of calcium of a total of 1000 to 1200 mg per day are already achieved by consuming 2 L of calcium-rich water, patients should be aware of the calcium content of the water.…”

Section: Tap Water and Mineral Watermentioning

confidence: 99%

Nutrition and Kidney Stone Disease

Siener

2021

Nutrients

176

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The prevalence of kidney stone disease is increasing worldwide. The recurrence rate of urinary stones is estimated to be up to 50%. Nephrolithiasis is associated with increased risk of chronic and end stage kidney disease. Diet composition is considered to play a crucial role in urinary stone formation. There is strong evidence that an inadequate fluid intake is the major dietary risk factor for urolithiasis. While the benefit of high fluid intake has been confirmed, the effect of different beverages, such as tap water, mineral water, fruit juices, soft drinks, tea and coffee, are debated. Other nutritional factors, including dietary protein, carbohydrates, oxalate, calcium and sodium chloride can also modulate the urinary risk profile and contribute to the risk of kidney stone formation. The assessment of nutritional risk factors is an essential component in the specific dietary therapy of kidney stone patients. An appropriate dietary intervention can contribute to the effective prevention of recurrent stones and reduce the burden of invasive surgical procedures for the treatment of urinary stone disease. This narrative review has intended to provide a comprehensive and updated overview on the role of nutrition and diet in kidney stone disease.

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Variations in the Mineral Content of Bottled “Still” Water Across Europe: Comparison of 182 Brands Across 10 Countries

Cited by 12 publications

References 22 publications

Sodium and Potassium Content of Foods Consumed in an Italian Population and the Impact of Adherence to a Mediterranean Diet on Their Intake

Sodium and Potassium Content of Foods Consumed in an Italian Population and the Impact of Adherence to a Mediterranean Diet on Their Intake

Variations in the mineral content of bottled ‘carbonated or sparkling’ water across Europe: a comparison of 126 brands across 10 countries

Nutrition and Kidney Stone Disease

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