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At least 19 recordsLinked to original sources
PubMed2004

[Non-alcoholic risks of alcoholic beverages].

Alcoholic beverages are a potential source of numerous health risks. The general risks are well known; first of all they result from the contents of the alcohol and their degree is directly proportional to the amount consumed. However, alcoholic beverages contain also a wide range of non-alcoholic components, which can be a source of health risks as well. Some of these substances work through allergic or pseudoallergic mechanisms and such undesired response can appear early after the consumption of a small amount of beverage. The article offers a basic survey of alcoholic beverages; it mentions important technological procedures of their production stating also the most significant resulting components of their individual types. A special attention is paid to the non-alcoholic components, which can be the cause of undesired effects on the human health.

Alcoholic Beverages↗
PubMed2004

Sweet and bitter tastes of alcoholic beverages mediate alcohol intake in of-age undergraduates.

Alcoholic beverages are complex stimuli, giving rise to sensations that promote or inhibit intake. Previous research has shown associations between 6-n-propylthiouracil (PROP) bitterness, one marker of genetic variation in taste, and alcohol behaviors. We tested the PROP bitterness and alcohol intake relationship as mediated by tastes of sampled alcoholic beverages. Forty-nine undergraduates (mean age=22 years) participated. According to the Alcohol Use Disorders Identification Test (AUDIT), only 3 of 49 subjects reported patterns indicating problematic drinking. Participants used the general Labeled Magnitude Scale to rate PROP bitterness and tastes from and preference for Pilsner beer, blended scotch whiskey, instant espresso and unsweetened grapefruit juice. Alcohol intake was reported over a typical week. Regression analysis tested the hypothesis that PROP bitterness influenced alcohol bitterness and sweetness, which in turn predicted alcohol intake. Those who tasted less PROP bitterness tasted all beverages as less bitter and more preferred. Sweetness of scotch was significantly greater in those who tasted PROP as least bitter. For scotch, greater sweetness and less bitterness from sampled scotch were direct predictors of greater alcohol intake. For beer, preference ratings were better predictors of alcohol intake than the bitter or sweet tastes of the sampled beer. These findings support that PROP bitterness predicts both positive and negative tastes from alcoholic beverages and that those tastes may predict alcohol intake. The college environment may attenuate direct effects of PROP bitterness and intake. Here, PROP bitterness does not predict alcohol intake directly, but acts instead through sweet and bitter tastes of alcoholic beverages.

Adult↗
PubMed1999

Alcohol intake and the risk of lung cancer: influence of type of alcoholic beverage.

Alcohol consumption has been associated with an increased risk of lung cancer, but the antioxidants in wine may, in theory, provide protection. This association was studied in 28,160 men and women subjects from three prospective studies conducted in 1964-1992 in Copenhagen, Denmark. After adjustment for age, smoking, and education, a low to moderate alcohol intake (1-20 drinks per week) was not associated with an increased risk of lung cancer. Men who consumed 21-41 and more than 41 drinks per week had relative risks of 1.23 (95% confidence interval (CI) 0.88-1.74) and 1.57 (95% CI 1.06-2.33), respectively. The risk of lung cancer differed according to the type of alcohol consumed: After abstainers were excluded, drinkers of 1-13 and more than 13 glasses of wine per week had relative risks of 0.78 (95% CI 0.63-0.97) and 0.44 (95% CI 0.22-0.86), respectively, as compared with nondrinkers of wine (p for trend = 0.002). Corresponding relative risks for beer intake were 1.09 (95% CI 0.83-1.43) and 1.36 (95% CI 1.02-1.82), respectively (p for trend = 0.01); for spirits, they were 1.21 (95% CI 0.97-1.50) and 1.46 (95% CI 0.99-2.14), respectively (p for trend = 0.02). In women, the ability to detect associations with high alcohol intake and type of beverage was limited because of a limited range of alcohol intake. The authors concluded that in men, a high consumption of beer and spirits is associated with an increased risk of lung cancer, whereas wine intake may protect against the development of lung cancer.

Adult↗
PubMed1994

The effects of low alcohol beverages on alcohol consumption and impairment.

We examined the effects of providing drinks with half the alcohol level on alcohol consumption and blood alcohol concentration (BAC) of 4 patrons of a private club. Alcohol consumption was measured by observers and level of impairment was determined from breath samples obtained by digitalized ALERT (Alcohol Level Evaluation Road Tester) breath testing devices. An alternating treatments design was employed to compare the sessions during which people drank mixed drinks with their usual alcohol concentration with sessions during which they drank mixed drinks with half the alcohol concentration that cost half as much as the regular drinks. All 4 participants consumed less alcohol during sessions when they received drinks with the lower alcohol content. BAC was also less on all but two sessions during the low alcohol condition.

Alcohol Drinking↗
PubMed1997

Alcoholic beverages produced by alcoholic fermentation but not by distillation are powerful stimulants of gastric acid secretion in humans.

BACKGROUND: The effect of commonly ingested alcoholic beverages on gastric acid output and release of gastrin in humans is unknown. AIM AND METHODS: In 16 healthy humans the effect of some commonly ingested alcoholic beverages produced by fermentation plus distillation (for example, whisky, cognac, calvados, armagnac, and rum) or by alcoholic fermentation (beer, wine, champagne, martini, and sherry) on gastric acid output and release of gastrin was studied. Gastric acid output was determined by the method of intragastric titration. Plasma gastrin was measured using a specific radioimmunoassay. RESULTS: None of the alcoholic beverages produced by fermentation plus distillation had any significant effect on gastric acid output and release of gastrin compared with control (isotonic glucose and distilled water). Alcoholic beverages produced only by fermentation significantly (p < 0.05) increased the gastric acid output by 57% to 95% of maximal acid output (MAO) and release of gastrin up to 5.1-fold compared with control. If beer, wine, and sherry were distilled, only their remaining parts increased gastric acid output by 53% to 76% of MAO and increased release of gastrin up to 4.3-fold compared with control. CONCLUSIONS: (1) Alcoholic beverages produced by fermentation but not by distillation are powerful stimulants of gastric acid output and release of gastrin; (2) the alcoholic beverage constituents that stimulate gastric acid output and release of gastrin are most probably produced during the process of fermentation and removed during the following process of distillation.

Adult↗
PubMed2003

Beyond the French paradox: the impact of moderate beverage alcohol and wine consumption in the prevention of cardiovascular disease.

Alcohol beverages, particularly red wine, when consumed in moderation reduce the risk of acute CVD and death. Important questions and issues, however, still remain, including the role of beverage type, pattern of drinking, and the risk that moderate drinking can lead to problem drinking. The mechanism for alcohol beverage benefit is complex, and includes an independent benefit of ethyl alcohol. The multiplicity of effects identified for the non-alcohol components of red wine, play a role in improved endothelial physiology and enhance vascular homeostasis. CAD begins in early life, and it progresses over decades. As the complexity of vascular pathology changes with time, so may the healthful effects of alcohol and non-alcohol wine components also vary. Prospective studies of alcohol or wine consumption in the young, middle, and older aged persons would be interesting, but they are laden with obvious sociologic complexities. Meanwhile, it is prudent for physicians to discuss the harmful effects of alcohol with their patients, while at the same time, not discourage a potentially healthy practice of wine in moderation (e.g., with meals). The current literature is consistent in that heavy drinkers would be better off to reduce drinking or abstain, and abstainers or light drinkers, should be advised to avoid heavy drinking [13]. Whether moderate alcohol consumption can be characterized as a pharmacologic intervention or a dietary intercession may be a matter of opinion. I would rather like to believe that the growing scientific interest in wine and better health is a part of adopting a healthy lifestyle that connects our society with nature, to sustain and enhance human life.

Alcohol Drinking↗
PubMed2006

Hydrogen bonding of water-ethanol in alcoholic beverages.

An alcoholic beverage is a type of water-ethanol solution with flavor and taste. The properties of the hydrogen bonding of water-ethanol in alcoholic beverages have not been clarified sufficiently. We investigated factors that could affect the hydrogen-bonding structure of water-ethanol on the basis of proton nuclear magnetic resonance (1H NMR) chemical shifts of the OH of water-ethanol and Raman OH stretching spectra. Not only acids (H+ and HA: undissociated acids) but also bases (OH- and A-: conjugate-base anions from weak acids) strengthened the hydrogen-bonding structure of water-ethanol. It was also demonstrated that the hydrogen bonding is strengthened by chemical components in alcoholic beverages (whiskey, Japanese sake, shochu). It can be suggested that hydrogen-bonding donors as well as acceptors in alcohol beverages, which exist as the initial components or are gained later on, should cause the tight association between water and ethanol molecules.

Alcoholic Beverages↗
PubMed2005

Alcohol intake in relation to body mass index and waist-to-hip ratio: the importance of type of alcoholic beverage.

OBJECTIVE: Alcohol consumption may play a role in the development of obesity but the relationship between alcohol and weight is still unclear. The aim of our study was to assess the cross-sectional association of intakes of total alcohol and of specific alcoholic beverages (wine, beer and spirits) with waist-to-hip ratio (WHR) and body mass index (BMI) in a large sample of adults from all over France. DESIGN: Cross-sectional. SETTING: Participants were free-living healthy volunteers of the SU.VI.MAX study (an intervention study on the effects of antioxidant supplementation on chronic diseases). SUBJECTS: For 1481 women aged 35-60 years and 1210 men aged 45-60 years, intakes of total alcohol and specific alcoholic beverages were assessed by six 24-hour dietary records. BMI and WHR were measured during a clinical examination the year after. RESULTS: A J-shaped relationship was found between total alcohol consumption and WHR in both sexes and between total alcohol consumption and BMI in men only (P<0.05). The same relationships were observed with wine (P<0.05); men and women consuming less than 100 g day(-1) had a lower BMI (men only) and WHR than non-drinkers or those consuming more. Spirits consumption was positively associated with BMI (linear regression coefficient beta=0.21, 95% confidence interval (CI): 0.09-0.34 and beta=0.22, 95% CI: 0.06-0.39 for men and women, respectively) and WHR (beta=0.003, 95% CI: 0.001-0.005 and beta=0.003, 95%CI: 0.0002-0.006) in both sexes in a linear fashion. No relationship between beer consumption and BMI or WHR was found. CONCLUSION: If confirmed in longitudinal studies, our results indicate that consumption of alcoholic beverages may be a risk factor for obesity.

Adult↗
PubMed2001

Alcohol consumption and mortality: is wine different from other alcoholic beverages?

BACKGROUND: Alcohol has been an integral part of the diets of many cultures for thousands of years, and formed the basis of early antiseptics. However, many health professionals have been loath to recommend its moderate consumption. Fears of increased risks of cancers, strokes and coronary heart disease (CHD), as well as its role in accidents, violence, psychological and social decline (when consumed in excess) meant that alcohol was viewed as generally detrimental to health. Recent reports have examined some of these fears and suggest that the moderate consumption of alcoholic beverages, particularly red wine, may actually protect against the development of CHD. Evidence for the influence of alcoholic drinks on strokes and cancer is less clear. OBJECTIVES: This review discusses the chemical differences between red wine and other alcoholic beverages and their possible effects on the development of CHD, stroke and cancer. DATA SYNTHESIS AND CONCLUSIONS: Both clinical and experimental evidence suggest that red wine does indeed offer a greater protection to health than other alcoholic beverages. This protection has been attributed to grape-derived antioxidant polyphenolic compounds found particularly in red wine.

Alcohol Drinking↗
PubMed1981

Behavioral teratology of alcoholic beverages compared to ethanol.

Pregnant rats were intubated with beer, wine, whiskey, or ethanol (3 g/kg/day), twice daily, while control animals received an isocaloric solution. All animals were pair-fed to ethanol-treated animals. At birth, offspring were fostered to surrogate nondrug-treated dams. Congeners present in beverage alcohol did not exacerbate the effects of ethanol exposure. Ethanol-treated animals were less responsive than controls to a challenge dose of ethanol. Beer- and whiskey-treated animals were also less responsive than controls to ethanol challenge, but did not differ from ethanol-treated animals. Group differeces in Rotarod behavior, ambulation, rearing, or defecation in the activity box, activity wheel running, spontaneous alternation, and brain DNA, RNA, and protein content were not significant. Although beer-treated males performed better on the Rotarod than controls, beer-treated males did not differ significantly from controls on any other task.

Alcoholic Beverages↗