ReviewNutrients2022
Defining No and Low (NoLo) Alcohol Products.
Review in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
28 citing papers in PubMed.
- Prevalence and Correlates of Non-Alcoholic Beverage Consumption Among People Living with HIV: A Potential Alcohol Reduction Strategy.AIDS and behavior · 2026Article
- Use and Motivations for Consuming No and Low (NoLo) Alcohol Beverages Among US Adults 21 Years or Older.Drug and alcohol review · 2026Article
- Information Drives Sensory Perception and Willingness-to-Pay for Partially Dealcoholized Wine: Evidence from a Between-Subjects Experiment in Italy.Foods (Basel, Switzerland) · 2026Article
- Defined Microbial Communities Modulate Polyphenol Transformation and Quality of Kombucha Across Different Tea Substrates.Foods (Basel, Switzerland) · 2026Article
- Brand Sharing and New Drinking Occasions: A Content Analysis of How Alcohol Brands in Australia and Aotearoa New Zealand Promote Zero Alcohol Products.Drug and alcohol review · 2026Article
- 'Zero Alcohol Drinks Are Really Complex': Navigating Substitution and Addition Consumption Issues.Drug and alcohol review · 2026Article
- Attitudes to Restrictions on the Promotion and Parental Supply of Zero Alcohol Products.Drug and alcohol review · 2026Article
- First Survey of Non-Alcoholic Beer Labels by Producer Type.Drug and alcohol review · 2026Article
- Fluoride Concentration and pH Levels in Non-/Low-Alcoholic Beers.Biological trace element research · 2026Article
- 'Zero-alcohol' products and the guise of responsibility.Journal of public health policy · 2026Article
- Regulation of Alcohol-Free and Low-Alcohol Drinks: Learning From a Comparative Analysis of Eight Countries.Drug and alcohol review · 2026Article
- Functional fermented fruit juice production and characterization by using water kefir grains.Journal of food science and technology · 2026Article
- Adolescents' Exposure to Zero-Alcohol Advertisements and Attitudes and Consumption Intentions Towards Alcohol: A Cross-Sectional Study.Drug and alcohol review · 2026Article
- Beer Production With Umbu (Spondias tuberosa) Using Conventional and Nonconventional Yeast.Journal of food science · 2026Article
- The stigma of alcohol use during pregnancy: Exploring the impact of alcohol strength and social context on public perceptions.PloS one · 2026Article
- Sociocultural correlates and epidemiological patterns of non-alcoholic beer consumption: a cross-sectional study in Poland.BMJ open · 2025Article
- The Willingness to Pay for Non-Alcoholic Beer: A Survey on the Sociodemographic Factors and Consumption Behavior of Italian Consumers.Foods (Basel, Switzerland) · 2025Article
- Enhancing the Bioactive Properties of Sugarcane Vinegar ThroughAntioxidants (Basel, Switzerland) · 2025Article
- Non-Alcoholic Wines: Sensory Pleasantness and Health Benefits.Foods (Basel, Switzerland) · 2025Review
- Richardson's law and the origins of alcohol research.Proceedings of the National Academy of Sciences of the United States of America · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Reducing the alcoholic strength in beverages as a strategy to reduce harmful alcohol use has been proposed by multilateral institutions such as the World Health Organization and governments worldwide. Different industrial and artisanal techniques are used to achieve low-alcohol content beverages. Therefore, regulations regarding the content of alcohol in beverages and strategies to monitor compliance are important, because they are the main reason for classification of the beverages and are central to their categorization and market labelling. Furthermore, analytical techniques with adequate sensitivity as low as 0.04% vol are necessary to determine the alcohol ranges necessary for classification. In this narrative review, the definitions of no and low (NoLo) alcohol products are described and the differences in the legal definitions of these products in several regions of the world are highlighted. Currently, there is clearly confusion regarding the terminology of "no", "free", "zero", "low", "light", or "reduced" alcohol products. There is an urgent need for global harmonization (e.g., at the Codex Alimentarius level) of the definitions from a commercial perspective and also to have common nomenclature for science and for consumer information.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.