Introduction: Concept flavor e-cigarettes, defined as products with vague/ambiguous flavor (tobacco flavor and non-tobacco flavor) names, may limit the intended impact and enforcement of flavored tobacco restrictions. This study assessed trends in unit sales of concept flavor e-cigarettes in the U.S. by volume, nicotine concentration levels (NCL), flavor and device type.
Methods: We analyzed NielsenIQ Retail Scanner point-of-sales data collected from 2182 Local Trade Areas in the contiguous 48 U.S. states and the District of Columbia aggregated weekly from August 10, 2019, through April 9, 2022. Concept flavors were categorized by: flavor type (tobacco, fruity, menthol, mint, and other); device type (pods/refillable cartridges, disposables, e-liquids, and other); and NCL (0 %-2.0 %, 2.1 %-4.0 %, > 4.1 %, unknown). Joinpoint regression was used to assess sales trends.
Results: Overall unit sales during the study period increased by 33.63 % from 1040.85 to 1390.88 thousand units per month (p = 0.006). Between August 2019 and September 2021, unit sales increased and peaked; between September 2021 and April 2022 sales decreased by 14.46 % (from 1626.02 to 1390.88 thousand units; p = 0.002). Sales of fruity, menthol and mint flavors concept flavor e-cigarettes increased by > 1000 %; disposable devices by 302.18 %; pods and refillable cartridges by 33.81 % overall; and products NCL > 4.0 % increased by 110.18 %. Tobacco flavor concept flavors (93.28 %), pods (94.63 %), and products with 2.1 %-4.0 % NCL (88.40 %) dominated unit share.
Conclusion: Sustaining the recent overall decline in the unit sales of concept flavor e-cigarettes and monitoring the sales of products with nicotine concentration greater than 2.0%, non-tobacco flavor, and pod products warrant prioritization in tobacco control efforts.
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http://dx.doi.org/10.1016/j.pmedr.2023.102506 | DOI Listing |
IBRO Neurosci Rep
June 2025
Department of Basic Sciences, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran.
Since ancient times many countries have employed medicinal plants as part of traditional medicine. Anethole is a substance found in various plants and has two isomers, cis-anethole (CA) and trans-anethole (TA). Currently, the food industry extensively use anethole as an aromatic and flavoring component.
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January 2025
School of Public Health/ School of Basic Medical Sciences / Food Safety and Health Research Center/ Guangdong Provincial Key Laboratory of Tropical Disease Research/ BSL-3 Laboratory (Guangdong), Southern Medical University, Guangzhou, Guangdong Province 510515, China.
The historical appreciation of tea dates back to ancient times, while technological limitations have long hindered in-depth exploration of its flavor complexity and functional attributes. This study investigated the effects of various teas on a traditional delicacy, "tea-flavored fish", using teas processed via traditional methods. Analysis of functional components revealed that processing and fermentation reduced catechin levels (186.
View Article and Find Full Text PDFSci Rep
January 2025
Department of Nutritional Biochemistry, University of Hohenheim, Garbenstraße 30, 70599, Stuttgart, Germany.
Non-nutritive sweeteners (NNS) are widely employed in foodstuffs. However, it has become increasingly evident that their consumption is associated with bacterial dysbiosis, which, in turn, is linked to several health conditions, including a higher risk of type 2 diabetes and cancer. Among the NNS, stevia, whose main component is rebaudioside A (rebA), is gaining popularity in the organic food market segment.
View Article and Find Full Text PDFFood Res Int
January 2025
College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China. Electronic address:
Reactive carbonyl species (RCS) are a class of compounds with one or more C = O structures with highly reactive electrophilic properties. This comprehensive review delves into the multifaceted role of RCS in thermally processed foods, where they serve as both crucial intermediates in the development of food color and flavor, as well as precursors of potentially harmful compounds. By exploring the carbonyl pool concept, the impact of RCS equilibrium on the formation and reduction of hazardous substances such as acrylamide, hydroxymethylfurfural, advanced glycation end-products, and heterocyclic amines was elucidated.
View Article and Find Full Text PDFInt J Mol Sci
December 2024
School of Medicine, Nankai University, Tianjin 300071, China.
Ferroptosis, a novel form of cell death discovered in recent years, is typically accompanied by significant iron accumulation and lipid peroxidation during the process. This article systematically elucidates how tumor metabolic reprogramming affects the ferroptosis process in tumor cells. The paper outlines the basic concepts and physiological significance of tumor metabolic reprogramming and ferroptosis, and delves into the specific regulatory mechanisms of glucose metabolism, protein metabolism, and lipid metabolism on ferroptosis.
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