The Enzymatic Approach to Making of Alcoholic Beverages

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Dilbar Mirzarakhmetova

2011-11-01

Full Text Available Immobilized yeast invertase was applied for treatment of alcoholic beverages with the aim of transformation of higher alcohols into alkylfructosides. Gas-liquid chromatography of treated water-alcoholic medium containing 3.0 mg/l isoamyl alcohol and 4% saccharose by immobilized invertase had shown the convertion of 40% isoamyl alcohol, which amounts to 1.8 mg/l absolute alcohol. Other parameters remained at the previous level. The high level of enzyme activity was observed when the initial concentration of sucrose in the reaction mixture attained 4.0-12.5%. Tasting of treated samples indicated the improvement of quality and degustational properties of beverages, they had softer and more harmonious taste and aroma in comparison with control sample and finished Vodka, which completed the cycle of technological processing.

Beverage preference and risk of alcohol-use disorders

DEFF Research Database (Denmark)

Flensborg-Madsen, Trine; Knop, Joachim; Mortensen, Erik Lykke

2008-01-01

OBJECTIVE: The purpose of this study was to examine whether preferred type of alcoholic beverage influences the later risk of alcohol-use disorders (AUD). METHOD: A prospective cohort study was used, comprising three updated measures of alcohol intake and covariates, and 26 years of follow-up data...... on 18,146 individuals from the Copenhagen City Heart Study, Denmark. The study population was linked to three different registers to detect AUD registrations. RESULTS: For both genders, wine drinking was associated with lower risk of AUD irrespective of the weekly amount of alcohol consumed. Women...... women or men. CONCLUSIONS: Individuals who include wine when they drink alcohol have lower risks of AUD, independent of the total amount of alcohol consumed. The most likely explanation of these results is that lifestyle factors and personal characteristics are associated with beverage preference....

Alcoholic beverages induce superconductivity in FeTe1-xSx

International Nuclear Information System (INIS)

Deguchi, K; Kawasaki, Y; Ozaki, T; Tsuda, S; Yamaguchi, T; Takano, Y; Mizuguchi, Y

2011-01-01

We found that hot alcoholic beverages were effective in inducing superconductivity in FeTe 0.8 S 0.2 . Heating the FeTe 0.8 S 0.2 compound in various alcoholic beverages enhances the superconducting properties compared to a pure water-ethanol mixture as a control. Heating with red wine for 24 h leads to the largest shielding volume fraction of 62.4% and the highest zero resistivity temperature of 7.8 K. Some components present in alcoholic beverages, other than water and ethanol, have the ability to induce superconductivity in the FeTe 0.8 S 0.2 compound.

Reducing the standard serving size of alcoholic beverages prompts reductions in alcohol consumption.

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Kersbergen, Inge; Oldham, Melissa; Jones, Andrew; Field, Matt; Angus, Colin; Robinson, Eric

2018-05-14

To test whether reducing the standard serving size of alcoholic beverages would reduce voluntary alcohol consumption in a laboratory (study 1) and a real-world drinking environment (study 2). Additionally, we modelled the potential public health benefit of reducing the standard serving size of on-trade alcoholic beverages in the United Kingdom. Studies 1 and 2 were cluster-randomized experiments. In the additional study, we used the Sheffield Alcohol Policy Model to estimate the number of deaths and hospital admissions that would be averted per year in the United Kingdom if a policy that reduces alcohol serving sizes in the on-trade was introduced. A semi-naturalistic laboratory (study 1), a bar in Liverpool, UK (study 2). Students and university staff members (study 1: n = 114, mean age = 24.8 years, 74.6% female), residents from local community (study 2: n = 164, mean age = 34.9 years, 57.3% female). In study 1, participants were assigned randomly to receive standard or reduced serving sizes (by 25%) of alcohol during a laboratory drinking session. In study 2, customers at a bar were served alcohol in either standard or reduced serving sizes (by 28.6-33.3%). Outcome measures were units of alcohol consumed within 1 hour (study 1) and up to 3 hours (study 2). Serving size condition was the primary predictor. In study 1, a 25% reduction in alcohol serving size led to a 20.7-22.3% reduction in alcohol consumption. In study 2, a 28.6-33.3% reduction in alcohol serving size led to a 32.4-39.6% reduction in alcohol consumption. Modelling results indicated that decreasing the serving size of on-trade alcoholic beverages by 25% could reduce the number of alcohol-related hospital admissions and deaths per year in the United Kingdom by 4.4-10.5% and 5.6-13.2%, respectively. Reducing the serving size of alcoholic beverages in the United Kingdom appears to lead to a reduction in alcohol consumption within a single drinking occasion. © 2018 The Authors. Addiction

The possible impact of an alcohol welfare surcharge on consumption of alcoholic beverages in Taiwan

Science.gov (United States)

2013-01-01

Background The abuse of alcoholic beverages leads to numerous negative consequences in Taiwan, as around the world. Alcohol abuse not only contributes to cardiovascular disease, hypertension, diabetes and cancer, but it is also an underlying cause of many other serious problems, such as traffic accidents, lost productivity, and domestic violence. International leaders in health policy are increasingly using taxation as an effective tool with which to lower alcohol consumption. In this study, we assessed how consumption patterns in Taiwan would be affected by levying a welfare surcharge on alcoholic beverages of 20%, 40% or 60% in accordance with the current excise tax. We also assessed the medical savings Taiwan would experience if consumption of alcoholic beverages were to decrease and how much additional revenue a welfare surcharge would generate. Methods We estimated the elasticity of four types of alcoholic beverages (beer, wine, whisky and brandy) using the Central Bureau of Statistics (CBS) Demand Model. Specifically, we estimated alcohol’s price elasticity by analyzing the sales prices and time statistics of these products from 1974 to 2009. Results Alcoholic beverages in Taiwan have the following price elasticities: beer (−0.820), wine (−0.955), whisky (−0.587), brandy (−0.958). A welfare surcharge tax of 40% in accordance with the excise tax would decrease overall consumption of beer, wine, whisky and brandy between 16.24% and 16.42%. It would also generate New Taiwan Dollar (NT$) revenues of 5.782 billion to 5.993 billion. Savings in medical costs would range from NT$871.07 million to NT$897.46 million annually. Conclusions A social and welfare surcharge of 40% on alcoholic beverages in Taiwan would successfully lower consumption rates, decrease medical costs, and generate revenue that could be used to educate consumers and further decrease consumption rates. Consequently, we strongly recommend that such a tax be imposed in Taiwan. PMID:24010885

Magazine alcohol advertising compliance with the Australian Alcoholic Beverages Advertising Code.

Science.gov (United States)

Donovan, Kati; Donovan, Rob; Howat, Peter; Weller, Narelle

2007-01-01

The purpose of this study was to assess the frequency and content of alcoholic beverage advertisements and sales promotions in magazines popular with adolescents and young people in Australia, and assess the extent to which the ads complied with Australia's self-regulatory Alcoholic Beverages Advertising Code (ABAC). Alcohol advertisements and promotions were identified in a sample of 93 magazines popular with young people. The identified items were coded against 28 measures constructed to assess the content of the items against the five sections of the ABAC. Two thirds of the magazines contained at least one alcohol advertisement or promotion with a total of 142 unique items identified: 80 were brand advertisements and 62 were other types of promotional items (i.e. sales promotions, event sponsorships, cross promotions with other marketers and advertorials). It was found that 52% of items appeared to contravene at least one section of the ABAC. The two major apparent breaches related to section B--the items having a strong appeal to adolescents (34%) and to section C--promoting positive social, sexual and psychological expectancies of consumption (28%). It was also found that promotional items appeared to breach the ABAC as often as did advertisements. It is concluded that the self-regulating system appears not to be working for the alcoholic beverages industry in Australia and that increased government surveillance and regulation should be considered, giving particular emphasis to the inclusion of promotional items other than brand advertising.

The Margin of Exposure of 5-Hydroxymethylfurfural (HMF) in Alcoholic Beverages.

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Monakhova, Yulia B; Lachenmeier, Dirk W

2012-01-01

5-Hydroxymethylfurfural (HMF) regularly occurs in foods and in alcoholic beverages. However, the risk of HMF associated with alcohol consumption has not been systematically studied, so that this study will provide the first quantitative risk assessment of HMF for consumers of alcoholic beverages. Human dietary intake of HMF via alcoholic beverages in the European Union was estimated based on WHO alcohol consumption data combined with our own survey data (n=944) and literature data (n=147) about the HMF contents of different beverage groups (beer, wine, spirits and unrecorded alcohol). The risk assessment was conducted using the margin of exposure (MOE) approach. For olfactory epithelium metaplasia in female mice, a benchmark dose (BMD) of 127 mg/kg bodyweight (bw)/d and a BMD lower confidence limit (BMDL) of 79 mg/kg bw/d were calculated from National Toxicology Program oral long-term animal experiments. The average human exposure to HMF from alcoholic beverages was estimated at 6.0E-3 mg/kg bw/d, which is approximately 8.5% of the total dietary exposure. In comparison of the human exposure with BMDL, the MOE was 13,167 for average alcohol consumption scenarios, which is a value that would be generally assumed as safe for threshold based compounds. The results show that the risk from HMF to the alcohol-consuming population is rather low and the priority for risk management (e.g. to reduce the contamination) is also low. Further toxicological research about HMF is required to further elucidate its mechanism.

Flavored alcoholic beverages: an international marketing campaign that targets youth.

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Mosher, James F; Johnsson, Diane

2005-09-01

Flavored alcoholic beverages (FABs) were first introduced into the alcohol market in the early I980s in the form of wine coolers. FABs are sweet, relatively low alcohol content beverages that are designed for "entry-level" drinkers. The alcohol industry has introduced new products and production methods to expand the category's popularity. Research suggests that they are popular with underage drinkers, particularly teenage girls, and that the industry uses marketing practices that appear to target youth. FABs are now marketed globally, and their production and marketing vary by country based on national regulatory restraints. In the United States, industry representations that the products are malt beverages for regulatory purposes appears to violate many state laws because the alcohol in the FABs is derived from distilled spirits. Recommendations for regulatory reform, including new legal definitions of FABs, increased taxes, and restrictions on availability, are applicable at both national and state levels.

Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content

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Grazina Juodeikiene

2016-01-01

Full Text Available The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB to improve its functional properties. Arabinoxylans in extruded rye were very efficiently hydrolysed into oligosaccharides by xylanolytic complex Ceremix Plus MG. Using Ceremix Plus MG and LAB fermentation, the yield of arabinoxylooligosaccharides and xylooligosaccharides in beverage was increased to 300 and 1100 mg/L, respectively. Beverages fermented by LAB had lower pH values and ethanol volume fraction compared to the yeast-fermented beverage. The acceptability of the beverage fermented by Lactobacillus sakei was higher than of Pediococcus pentosaceus- or yeast-fermented beverages and similar to the acceptability of commercial kvass made from malt extract. The results showed that extruded rye, xylanolytic enzymes and LAB can be used for production of novel and safe high-value non-alcoholic beverages.

Effects of Beverages on Alcohol Metabolism: Potential Health Benefits and Harmful Impacts

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Fang Wang

2016-03-01

Full Text Available Nonalcoholic beverages are usually consumed accompanying alcoholic drinks, and their effects on alcohol metabolism are unclear in vivo. In this study, the effects of 20 nonalcoholic beverages on alcohol metabolism and liver injury caused by alcohol were evaluated in mice. Kunming mice were orally fed with alcohol (52%, v/v and beverages. The concentrations of ethanol and acetaldehyde in blood as well as the activities of alcohol dehydrogenase (ADH and aldehyde dehydrogenase (ALDH in liver were assessed to indicate alcohol metabolism. The levels of aspartate aminotransferase (AST and alanine transaminase (ALT in serum as well as the levels of malonaldehyde (MDA and superoxide dismutase (SOD in liver were measured to reflect the alcohol-induced liver injury. The results showed that the treatment of soda water, green tea and honey chrysanthemum tea could accelerate ethanol metabolism and prevent liver injuries caused by alcohol when companied with excessive alcohol drinking. They might be potential dietary supplements for the alleviation of harmful effects from excessive alcohol consumption. On the contrary, some beverages such as fresh orange juice and red bull are not advised to drink when companied with alcohol consumption due to their adverse effects on ethanol induced liver injury.

Beverage-Specific Alcohol Sale and Cardiovascular Mortality in Russia

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Y. E. Razvodovsky

2010-01-01

Full Text Available Objective. Recent research evidence suggests that the consumption of different types of alcoholic beverage may have a differential effect on cardiovascular diseases (CVD mortality rates. The aim of this study was to examine the relation between the consumption of different beverage types and CVD mortality rates in Russia across the later-Soviet and post-Soviet periods. Method. Age-standardized male and female CVD mortality data for the period 1970–2005 and data on beverage-specific alcohol sales were obtained Russian State Statistical Committee (Rosstat. Time-series analytical modeling techniques (ARIMA were used to examine the relation between the sales of different alcoholic beverages and CVD mortality rates. Results. Vodka consumption as measured by sales was significantly associated with both male and female CVD mortality rates: a 1 liter increase in vodka sales would result in a 5.3% increase in the male CVD mortality rate and a 3.7% increase in the female rate. The consumption of beer and wine were not associated with CVD mortality rates. Conclusions. The findings from this study suggest that public health efforts should focus on both reducing overall consumption and changing beverage preference away from distilled spirits in order to reduce cardiovascular mortality rates in Russia.

Analysis of the structure of a product line of alcoholic beverages

NARCIS (Netherlands)

Agalarova, C.; Askadullina, A.; Tilburg, van A.

2012-01-01

AB This article deals with marketing decisions on the optimal product line of alcoholic beverages manufactured under the brand name «Praskoveyskoe». KEY WORDS Product line, turnover analysis, ABC-analysis, production of alcoholic beverages, policy to optimize a product line INTRODUCTION A product

Trends in Energy Intake from Alcoholic Beverages among US Adults by Sociodemographic Characteristics, 1989-2012.

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Butler, Lauren; Poti, Jennifer M; Popkin, Barry M

2016-07-01

Long-term US trends in alcoholic beverage calorie intakes remain unexamined, particularly with respect to changes in population subgroup-specific patterns over time. This study examined shifts in the consumption of alcoholic beverages, in total and by beverage type, on any given day among US adults in relation to sociodemographic characteristics. This study was a repeated cross-sectional analysis of data from the 1989-1991 and 1994-1996 Continuing Survey of Food Intakes by Individuals and the 2003-2006 and 2009-2012 National Health and Nutrition Examination Surveys. Adults aged ≥19 years (N=39,298) were targeted. A subset of alcoholic beverage consumers (n=7,081) were studied. Survey weighted mean per capita per day intakes (among all participants, both consumers of alcoholic beverages and nonconsumers) and contributions of beer, wine, and liquor/mixed drinks to total alcoholic beverage energy were determined. Multivariable regression models were used to examine trends in the proportion of alcoholic beverage consumers and the per consumer intakes (among consumers of alcoholic beverages only). Per capita intakes from alcoholic beverages increased from 49 kcal/capita/day in 1989-1991 to 109 kcal/capita/day in 2003-2006 (Pbeverages on any given day increased significantly from 1989-1991 to 2009-2012 (P for overall increasing trend beverage calories increased between 1989-1991 and 1994-1996 (Pbeverage intake for less educated consumers across time. These results indicate there has been an increase in the proportion of US adults who drink on any given day and an increase in calories consumed from alcoholic beverages when drinking occurs. Copyright © 2016 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Europe. An analysis of changes in the consumption of alcoholic beverages: the interaction among consumption, related harms, contextual factors and alcoholic beverage control policies.

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Allamani, Allaman; Pepe, Pasquale; Baccini, Michela; Massini, Giulia; Voller, Fabio

2014-10-01

This AMPHORA study's aim was to investigate selected factors potentially affecting changes in consumption of alcoholic beverages in 12 European countries during the 1960s-2008 (an average increase in beer, decreases in wine and spirits, total alcohol drinking decrease). Both time series and artificial neural networks-based analyses were used. Results indicated that selected socio-demographic and economic factors showed an overall major impact on consumption changes; particularly urbanization, increased income, and older mothers' age at their childbirths were significantly associated with consumption increase or decrease, depending on the country. Alcoholic beverage control policies showed an overall minor impact on consumption changes: among them, permissive availability measures were significantly associated with consumption increases, while drinking and driving limits and availability restrictions were correlated with consumption decreases, and alcohol taxation and prices of the alcoholic beverages were not significantly correlated with consumption. Population ageing, older mother's age at childbirths, increased income and increases in female employment, as well as drink driving limitations were associated with the decrease of transport mortality. Study's limitations are noted.

Assessment of the Average Price and Ethanol Content of Alcoholic Beverages by Brand – United States, 2011

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DiLoreto, Joanna T.; Siegel, Michael; Hinchey, Danielle; Valerio, Heather; Kinzel, Kathryn; Lee, Stephanie; Chen, Kelsey; Shoaff, Jessica Ruhlman; Kenney, Jessica; Jernigan, David H.; DeJong, William

2011-01-01

Background There are no existing data on alcoholic beverage prices and ethanol content at the level of alcohol brand. A comprehensive understanding of alcohol prices and ethanol content at the brand level is essential for the development of effective public policy to reduce alcohol use among underage youth. The purpose of this study was to comprehensively assess alcoholic beverage prices and ethanol content at the brand level. Methods Using online alcohol price data from 15 control states and 164 online alcohol stores, we estimated the average alcohol price and percentage alcohol by volume for 900 brands of alcohol, across 17 different alcoholic beverage types, in the United States in 2011. Results There is considerable variation in both brand-specific alcohol prices and ethanol content within most alcoholic beverage types. For many types of alcohol, the within-category variation between brands exceeds the variation in average price and ethanol content among the several alcoholic beverage types. Despite differences in average prices between alcoholic beverage types, in 12 of the 16 alcoholic beverage types, customers can purchase at least one brand of alcohol that is under one dollar per ounce of ethanol. Conclusions Relying on data or assumptions about alcohol prices and ethanol content at the level of alcoholic beverage type is insufficient for understanding and influencing youth drinking behavior. Surveillance of alcohol prices and ethanol content at the brand level should become a standard part of alcohol research. PMID:22316218

Effect of alcoholic beverages on progeny and reproduction of mice

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Fernanda Dias Figueiro

2018-03-01

Full Text Available ABSTRACT Alcohol is the most commonly consumed substance in the world. The objective of this study was to evaluate the influence of alcoholic beverages on male reproduction and possible alterations in their offspring. The mice were divided into 4 groups: beer, wine, cachaça (a type of sugarcane rum, with ethanol concentrations of 1.9 g/kg, and control group treated with PBS. The treatment period was 35 days. The animals which received cachaça, demonstrated significant weight loss in the testes and epididymis. The alcoholic beverages promoted significant testosterone level and fertilization index diminution, and morphological alterations in the spermatozoa. The beer group presented decreased implantation sites and a high frequency of dominant lethal. The number of reabsorptions in the wine group was increased. The fermented beverages presented higher potential to induce visceral malformations, while the cachaça caused fetal skeletal malformations. The cachaça treated group presented a negative impact on semen quality and fertilization potential. The treatment with different alcoholic beverages, during spermatogenesis, demonstrated contrasting degrees of induction of toxic effects, interfering in a general aspect in male reproductive performance, fetal viability during intrauterine life, and birth defects. From the data, it is possible to infer that the distillated beverage caused more harmful effects to reproduction in this study.

Monitoring food and non-alcoholic beverage promotions to children.

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Kelly, B; King, L; Baur, L; Rayner, M; Lobstein, T; Monteiro, C; Macmullan, J; Mohan, S; Barquera, S; Friel, S; Hawkes, C; Kumanyika, S; L'Abbé, M; Lee, A; Ma, J; Neal, B; Sacks, G; Sanders, D; Snowdon, W; Swinburn, B; Vandevijvere, S; Walker, C

2013-10-01

Food and non-alcoholic beverage marketing is recognized as an important factor influencing food choices related to non-communicable diseases. The monitoring of populations' exposure to food and non-alcoholic beverage promotions, and the content of these promotions, is necessary to generate evidence to understand the extent of the problem, and to determine appropriate and effective policy responses. A review of studies measuring the nature and extent of exposure to food promotions was conducted to identify approaches to monitoring food promotions via dominant media platforms. A step-wise approach, comprising 'minimal', 'expanded' and 'optimal' monitoring activities, was designed. This approach can be used to assess the frequency and level of exposure of population groups (especially children) to food promotions, the persuasive power of techniques used in promotional communications (power of promotions) and the nutritional composition of promoted food products. Detailed procedures for data sampling, data collection and data analysis for a range of media types are presented, as well as quantifiable measurement indicators for assessing exposure to and power of food and non-alcoholic beverage promotions. The proposed framework supports the development of a consistent system for monitoring food and non-alcoholic beverage promotions for comparison between countries and over time. © 2013 The Authors. Obesity Reviews published by John Wiley & Sons Ltd on behalf of the International Association for the Study of Obesity.

Intelligence in relation to later beverage preference and alcohol intake

DEFF Research Database (Denmark)

Mortensen, Laust Hvas; Sørensen, Thorkild I A; Grønbaek, Morten

2005-01-01

The health effects of drinking may be related to psychological characteristics influencing both health and drinking habits. This study aims to examine the relationship between intelligence, later beverage preference and alcohol intake.......The health effects of drinking may be related to psychological characteristics influencing both health and drinking habits. This study aims to examine the relationship between intelligence, later beverage preference and alcohol intake....

Sluggish gallbladder emptying and gastrointestinal transit after intake of common alcoholic beverages.

Science.gov (United States)

Kasicka-Jonderko, A; Jonderko, K; Gajek, E; Piekielniak, A; Zawislan, R

2014-02-01

To study the movement along the gut and the effect upon the gallbladder volume of alcoholic beverages taken in the interdigestive state. The study comprised three research blocks attended by 12 healthy subjects each. Within a given research block volunteers underwent three examination sessions held on separate days, being offered an alcoholic beverage, or an aqueous ethanol solution of an identical proof, or a corresponding volume of isotonic glucose solution; the order of administration of the drinks was randomized. The beverages tested were: beer (4.7% vol, 400 ml), red wine (13.7% vol, 200 ml), whisky (43.5% vol, 100 ml) within the "Beer", "Wine", and "Whisky" research block, respectively. Gastric myoelectrical activity was examined electrogastrographically, gastric emptying with ¹³C-sodium acetate breath test, orocaecal transit with lactulose H₂ breath test, gallbladder emptying with ultrasonography, breath ethanol with alcotest. The study showed that alcoholic beverages were emptied from the stomach significantly slower than isotonic glucose. Alcoholic beverages produced by fermentation only (beer, red wine) were emptied from the stomach more slowly than ethanol solutions of identical proof, while gastric evacuation of whisky (distillation product) and matching alcohol solution was similar. The slower gastric evacuation of alcoholic beverages and ethanol solutions could not be ascribed to a disorganization of the gastric myoelectrical activity. The orocaecal transit of beer and red wine did not differ from that of isotonic glucose, whereas the orocaecal transit of whisky and high proof ethanol was markedly prolonged. Red wine and whisky, and to a similar extent control ethanol solutions caused an inhibition and delay of gallbladder emptying. We concluded that alcoholic beverages taken on an empty stomach exert a suppressive effect upon the transport function of the digestive tract and gallbladder emptying. The extent of this action depends on the type of a

Associations of alcoholic beverage preference with cardiometabolic and lifestyle factors: the NQplus study.

Science.gov (United States)

Sluik, Diewertje; Brouwer-Brolsma, Elske M; de Vries, Jeanne H M; Geelen, Anouk; Feskens, Edith J M

2016-06-15

The preference for a specific alcoholic beverage may be related to an individual's overall lifestyle and health. The objective was to investigate associations between alcoholic beverage preference and several cardiometabolic and lifestyle factors, including adiposity, cholesterol, glycated haemoglobin (HbA1c), liver enzymes and dietary patterns. Cross-sectional study. The Dutch Longitudinal Nutrition Questionnaires plus (NQplus) Study. 1653 men and women aged 20-77 years. Diet, including alcohol, was assessed by Food Frequency Questionnaire. Based on the average number of reported glasses of alcoholic beverage, a person was classified as having a preference for beer, wine, spirit/no specific preference, or as a non-consumer. Mixed linear models were used to calculate crude and adjusted means of cardiometabolic and lifestyle factors across alcoholic beverage preference categories. Anthropometric measures, blood pressure, lipids, HbA1c, albumin, creatinine, uric acid, liver enzymes and dietary patterns. In the study population, 43% had a wine preference, 13% a beer preference, 29% had a spirit or no specific preference, and 15% did not consume alcohol. Men who preferred wine had lowest measures of adiposity; the preference for alcoholic beverages was not associated with adiposity measures in women. Wine consumers had higher high density lipoprotein-cholesterol, lower HbA1c and were more likely to follow the 'Salad' pattern. Beer consumers had highest levels of triglycerides and liver enzymes, and had higher scores for the 'Meat' and 'Bread' pattern. Few differences in dietary patterns across alcoholic beverage preference categories were observed. Those differences in cardiometabolic parameters that were observed according to alcoholic beverage preference, suggested that wine consumers have a better health status than beer consumers. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/

Alcoholic beverage strength discrimination by taste may have an upper threshold.

Science.gov (United States)

Lachenmeier, Dirk W; Kanteres, Fotis; Rehm, Jürgen

2014-09-01

Given the association between alcohol consumption and negative health consequences, there is a need for individuals to be aware of their consumption of ethanol, which requires knowledge of serving sizes and alcoholic strength. This study is one of the first to systematically investigate the ability to discriminate alcoholic strength by taste. Nine discrimination tests (total n = 413) according to International Standardization Organization (ISO) 4120 sensory analysis methodology "triangle test" were performed. A perceptible difference was found for vodka in orange juice (0.0 vs. 0.5% vol; 0 vs. 1% vol), pilsner and wheat beer (0.5 vs. 5% vol), and vodka in orange juice (5 vs. 10% vol, 20 vs. 30% vol, and 30 vs. 40% vol). The percentage of the population perceiving a difference between the beverages varied between 36 and 73%. Alcoholic strength (higher vs. lower) was correctly assigned in only 4 of the 7 trials at a significant level, with 30 to 66% of the trial groups assigning the correct strength. For the trials that included beverages above 40% vol (vodka unmixed, 40 vs. 50% vol and vodka in orange juice, 40 vs. 50% vol), testers could neither perceive a difference between the samples nor assign correct alcoholic strength. Discrimination of alcoholic strength by taste was possible to a limited degree in a window of intermediate alcoholic strengths, but not at higher concentrations. This result is especially relevant for drinkers of unlabeled, over-proof unrecorded alcoholic beverages who would potentially ingest more alcohol than if they were to ingest commercial alcohol. Our study provides strong evidence for the strict implementation and enforcement of labeling requirements for all alcoholic beverages to allow informed decision making by consumers. Copyright © 2014 by the Research Society on Alcoholism.

Mixing an energy drink with an alcoholic beverage increases motivation for more alcohol in college students.

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Marczinski, Cecile A; Fillmore, Mark T; Henges, Amy L; Ramsey, Meagan A; Young, Chelsea R

2013-02-01

There has been a dramatic rise in the consumption of alcohol mixed with energy drinks (AmEDs) in social drinkers. It has been suggested that AmED beverages might lead individuals to drink greater quantities of alcohol. This experiment was designed to investigate whether the consumption of AmEDs would alter alcohol priming (i.e., increasing ratings of wanting another drink) compared with alcohol alone. Participants (n = 80) of equal gender attended 1 session where they were randomly assigned to receive 1 of 4 doses (0.91 ml/kg vodka, 1.82 ml/kg energy drink, 0.91 ml/kg vodka mixed with 1.82 ml/kg energy drink [AmED], or a placebo beverage). Alcohol-induced priming of the motivation to drink was assessed by self-reported ratings on the Desire for Drug questionnaire. The priming dose of alcohol increased the subjective ratings of "desire" for more alcohol, consistent with previous research that small doses of alcohol can increase the motivation to drink. Furthermore, higher desire ratings over time were observed with AmEDs compared with alcohol alone. Finally, ratings of liking the drink were similar for the alcohol and AmED conditions. An energy drink may elicit increased alcohol priming. This study provides laboratory evidence that AmED beverages may lead to greater motivation to drink versus the same amount of alcohol consumed alone. Copyright © 2012 by the Research Society on Alcoholism.

[Extent of advertising of tobacco and alcoholic beverages in a sample of Spanish weeklies].

Science.gov (United States)

Tamborero Cao, G

1991-01-01

Advertising undoubtedly influences our daily habits. In this sense, the promotion of cigarettes and alcoholic beverages is no exception, being a potential stimulus for their use. For the purpose of studying different aspects of the cigarette and alcoholic beverage advertising which appeared in a sample os Spanish weeklies was taken, these being six of the weeklies having one of the largest circulations, three of which were aimed mainly at women readers, while the other three were general information magazines. The advertising of these two products represents a significant percentage of the total advertising printed in the magazines studied (11%). The promotion of alcoholic beverages widely surpasses that of cigarettes (by 7 to 1). With regard to the groups of alcoholic beverages, whisky in the leading beverage advertised. The topics to which reference is made in the advertising slogans are widely varied, are lacking in informative elements and are limited to means of persuading one to identify with said product. Marked differences are observed between the magazines of providing general information magazines and those preferably aimed at women with regard to the amount and content of the advertising of cigarettes and alcoholic beverages. The methodological differences arising on studying the advertising-use relationship are discussed. Lastly, a number of activities for contradicting the effect of the massive advertising of cigarettes ald alcoholic beverages appearing in our weeklies are proposed.

Reforming taxes on wine and other alcoholic beverage consumption

OpenAIRE

Kym Anderson

2010-01-01

As part of a comprehensive review of AustraliaÂ’s tax system, the taxes on alcoholic beverages recently came under scrutiny. In its initial response to the review in May 2010, the government chose to not change those taxes, even though the review recommended the wine tax switch from an ad valorem to a volumetric basis and that all beverages be taxed to the same extent per litre of alcohol. This paper introduces a mini-symposium of three other papers aimed at contributing to what will be an on...

36 CFR 1002.35 - Alcoholic beverages and controlled substances.

Science.gov (United States)

2010-07-01

...) The sale or gift of an alcoholic beverage to a person under 21 years of age, except where allowed by... by the Presidio Trust when under the influence of alcohol or a controlled substance to a degree that...

A survey of metal profiles in some traditional alcoholic beverages in Nigeria.

Science.gov (United States)

Iwegbue, Chukwujindu M A; Ojelum, Anwuli L; Bassey, Francisca I

2014-11-01

The concentrations of Cd, Pb, Ni, Cr, Cu, Co, Fe, Mn, Zn, Mg, Ca, K, and Na were determined in some traditional alcoholic beverages (oil palm wine, raphia palm wine, burukutu, pito, ogogoro) consumed in southern Nigeria, with a view to providing information on the dietary intakes of essential metals and exposure of humans to toxic metals. The concentrations of these 13 elements were determined by atomic spectrometry after nitric acid/hydrogen peroxide digestion. The mean concentrations of the metals (mg/L) in the samples ranged from 0.02 to 0.05 for Cd; 0.01 to 0.19 for Pb; nd to 0.11 for Ni, nd to 0.15 for Cr; 0.09 to 0.60 for Cu; 0.01-0.08 for Co; 0.30 to 10.3 for Fe; 0.02 to 3.97 for Mn; 0.12 to 3.84 for Zn; 2.08 to 301.3 for Mg; 2.21 to 49.2 for Ca; 35.05 to 926.1 for K; 6.30-58.1 for Na. The mean concentrations of metals in these alcoholic beverages were below statutory limits for the metals in alcoholic beverages and were similar to concentrations found in other alcoholic beverages in the literature. The estimated daily intakes of metals from the consumption of these alcoholic beverages were less than 2% of the recommended dietary allowance values except for Cd and Pb. The individual and combined metals target hazard quotient values were less than 1 except for raphia palm wine and burukutu. From the estimated target hazard, no long life health concerns of metals are associated with the consumption of these alcoholic beverages.

[Sugar content in non-alcoholic beverages and dietary recemmendations for children and adolescents].

Science.gov (United States)

Bilek, Maciej; Rybakowa, Maria

2015-01-01

Increase the intake of sugars among the inhabitants of developed countries is related to, among others, increasing consumption of non-alcoholic beverages, for which the relationship with the epidemic of obesity, particularly among children and adolescents, has been proven. The most frequently cited are non-alcoholic beverages, sweetened glucose-fructose syrup, ie. colas, tonics, ice teas, lemonades. Fruit drinks, fruit juices and nectars are commonly cited as a healthy alternative to non-alcoholic beverages and, however, we do not pay attention to the high content of sugars in these products. Determine the content of sugars in non-alcohollic beverages popular among children and adolescents. 80 non-alcoholic beverages such as cola, tonic, lemonade, ice tea, flavored waters, fruit juices, fruit nectars and fruit drinks. Evaluation of the content of monosaccharides and sucrose was performed by high performance liquid chromatography method (HPLC). In the tested non-alcohollic beverages, monosaccharides ie. glucose and fructose and the disaccharide sucrose were detected in different proportions. The product with the lowest content of the total sugars content was flavored water with lemon flavor based on the mineral water (2.72 g/100 ml). In the group of fruit juices, fruit nectars and fruit drinks highest sugars content have been reported (12.94 g/100 ml for aronia nectar and 12.76 g/100ml for the juice of pomegranate and grapes). Significant monosaccharides and sucrose content in the tested non-alcohollic beverages tends to claim that their manufacturers should be obliged to place warnings on the labels addressed to patients suffering from disorders of carbohydrate metabolism. Educational programs for children and adolescents with diabetes should include information about the content of a large amount of sugars in fruit products: fruit juices, fruit drinks and fruit nectar. © Polish Society for Pediatric Endocrinology and Diabetology.

Determination of Alcohol Content in Alcoholic Beverages Using 45 MHz Benchtop NMR Spectrometer

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Meden F. Isaac-Lam

2016-01-01

Full Text Available Alcohol or ethanol is considered the most widely used recreational drug worldwide, and its production, consumption, and sale are strictly regulated by laws. Alcohol content of alcoholic beverages (wine, beers, and spirits is about 3–50% v/v. Analytical methods to determine the alcohol content must be reliable, precise, and accurate. In this study, the amount of ethanol in several alcoholic beverages was determined using a 45 MHz low-field benchtop NMR (nuclear magnetic resonance spectrometer. Internal standard and standard addition analytical methods were utilized to quantify ethanol. For both methods, acetic acid or acetonitrile was used as internal standard to quantify alcohol content by using the peak area corresponding to the methyl peaks of ethanol, acetic acid, or acetonitrile. Results showed that internal standard method gave values of percent alcohol that are in close agreement with the indicated label as confirmed by running the samples in a 400 MHz high-field NMR spectrometer using acetic acid as internal standard. This study demonstrates the utility of a benchtop NMR spectrometer that can provide an alternative technique to analyze percent alcohol in alcoholic products.

Trends in energy intake from alcoholic beverages by socio-demographic characteristics among US adults, 1989–2012

Science.gov (United States)

Butler, Lauren; Poti, Jennifer M.; Popkin, Barry M.

2016-01-01

Background Long term US trends in alcoholic beverage calorie intakes remain unexamined, particularly with respect to changes in population subgroup-specific patterns over time. Objective This study examines shifts in the consumption of alcoholic beverages, in total and by beverage type, on any given day among US adults in relation to socio-demographic characteristics. Design This study was a repeated cross-sectional analyses of data from the 1989–1991 and 1994–1996 Continuing Survey of Food Intakes by Individuals; 2003–2006 and 2009–2012 National Health and Nutrition Examination Surveys. Participants/setting Adults ≥19 years (N = 39,298); a subset of alcoholic beverage consumers (n = 7,081) were studied. Statistical analyses performed Survey weighted mean per capita per day intakes (among all participants, both consumers of alcoholic beverages and non-consumers) and contributions of beer, wine, and liquor/mixed drinks to total alcoholic beverage energy were determined. Multivariable regression models were used to examine trends in the proportion of alcoholic beverage consumers and the per consumer intakes (among consumers of alcoholic beverages only). Results Per capita intakes from alcoholic beverages increased from 49 kcal/cap/d in 1989–1991 to 109 kcal/cap/d in 2003–2006 (pbeverages on any given day increased significantly from 1989–1991 to 2009–2012 (p for overall increasing trend beverage calories increased between 1989–1991 and 1994–1996 (pbeverage intake for less educated consumers across time. Conclusions These results indicate there has been an increase in the proportion of US adults who drink on any given day, and an increase in calories consumed from alcoholic beverages when drinking occurs. PMID:27132721

Further evidence for GHB naturally occurring in common non-alcoholic beverages.

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Elliott, Simon P; Fais, Paolo

2017-08-01

GHB has been implicated in many cases of suspected surreptitious administration with the purpose of increasing victim vulnerability to sexual assault. Low amounts of endogenous (or naturally occurring) GHB, which do not reach pharmacologically active levels, have been detected in alcoholic and non-alcoholic beverages. Due to the continued requirement to obtain data on the presence of endogenous GHB in various beverage types, GHB concentrations were measured in a series of non-alcoholic beverages. Tonic water and lemon flavoured tonic water beverages were analysed at 0, 24 and 96h after the bottle opening using gas chromatography coupled to tandem mass spectrometry (GC-MS/MS) on an Agilent 6890/7000C Triple Quadrupole. GHB was detected in all beverages at very low amounts ranging from 89 to 145ng/mL (0.089-0.145mg/L) and did not demonstrate a general trend of variation for concentration along the tested time span (96h). The presented data provide additional evidence for the endogenous nature of GHB in non-alcoholic beverages at very low concentrations, which are many orders of magnitude lower than those described to produce any pharmacological effect on the subject. However, when considering a case of alleged drug-facilitated sexual assault, a low level of GHB detected in a drink may be related both to a surreptitiously GHB administration with subsequent dilution for concealment or to the presence of endogenous GHB. On this basis, a comprehensive analysis of all the available information, including circumstantial data demonstrating possible attempts to conceal GHB administration and an assessment of levels of endogenous GHB in the suspected beverage type, is of the utmost importance for a proper interpretation of the toxicological results. Copyright © 2017 Elsevier B.V. All rights reserved.

Uniqueness of Ethiopian traditional alcoholic beverage of plant origin, tella

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Mooha Lee

2015-09-01

Full Text Available There are many kinds of traditional fermented beverages in Ethiopia, not only of animal origin, but also of plant origin. In everyday life people enjoy fermented beverages and particularly when having guests, they like to treat them to traditional alcoholic beverages. Tella, tej, areki, borde, and shamita are drinks that each household brews to treat guests. Substrates for their production are from locally available raw materials. Therefore, the basic production method is the same, but the tastes may vary. One of the most consumed fermented alcoholic beverages is tella, which is made mostly with barley but wheat, maize, sorghum, and teff are utilized depending on the region. Its production process shows the similarity to beer: addition of malt and gesho which has the same function as hops in beer. The main fermentation yeast is Saccharomyces cerevisiae and saccharification of cereal starch seems to depend on malt. However, the degree of alcoholic fermentation is low and alcohol content varies between 2 and 6%. Lactic acid bacteria are very active in tella so pH ranges 4–5 give typical tastes such as sourness, sweetness, and bitterness. As the Ethiopian economy improves, more people drink western style beers. Tella has not been commercialized yet, so the process has not been standardized and modernized. Considering the case of Korean makgeolli and the Ethiopian creativity of utilizing gesho in tella, Ethiopia should pay more attention to tella for globalization.

Effects of alcoholic beverage treatment on spatial learning and fear memory in mice.

Science.gov (United States)

Hashikawa-Hobara, Narumi; Mishima, Shuta; Nagase, Shotaro; Morita, Keishi; Otsuka, Ami; Hashikawa, Naoya

2018-04-24

Although chronic ethanol treatment is known to impair learning and memory, humans commonly consume a range of alcoholic beverages. However, the specific effects of some alcoholic beverages on behavioral performance are largely unknown. The present study compared the effects of a range of alcoholic beverages (plain ethanol solution, red wine, sake and whiskey; with a matched alcohol concentration of 10%) on learning and memory. 6-week-old C57BL6J mice were orally administered alcohol for 7 weeks. The results revealed that red wine treatment exhibited a trend toward improvement of spatial memory and advanced extinction of fear memory. Additionally, red wine treatment significantly increased mRNA levels of brain-derived neurotrophic factor (BDNF) and N-methyl-D-aspartate (NMDA) receptors in mice hippocampus. These results support previous reports that red wine has beneficial effects.

Alcoholic Beverage Preference and Risk of Becoming a Heavy Drinker

DEFF Research Database (Denmark)

Jensen, M.K.; Andersen, A.T.; Sørensen, T.I.A.

2002-01-01

Studies have suggested that wine drinkers are at lower risk of death than beer or spirits drinkers. The aim of this study is to examine whether the risk of becoming a heavy or excessive drinker differs among individuals who prefer different types of alcoholic beverages.......Studies have suggested that wine drinkers are at lower risk of death than beer or spirits drinkers. The aim of this study is to examine whether the risk of becoming a heavy or excessive drinker differs among individuals who prefer different types of alcoholic beverages....

Service expectations from high- and low-volume customers in the alcoholic beverage industry

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Jacques Beukes

2013-08-01

Research purpose: This research study investigated the relationship between the volume a customer buys from an alcoholic beverage supply company and what influence this volume has on their customer service expectations. Motivation for the study: The main purpose of this study was to evaluate what influence the volume an organisation buys from alcoholic beverage suppliers has on their service quality expectations. Research design, approach and method: A non-probability judgement sample method was used, with a sample size of 220 respondents. The questionnaire requested respondents (high- and low-volume to rank their customer service expectations and opinions with reference to Parasuraman’s service delivery dimensions. Ranking was done using a five-point Likert scale. Main findings: The findings of the study indicated that both the high- and low-volume customers felt that alcoholic beverage supply companies had to deliver on all five service delivery dimensions but failed to do so to full satisfaction. Practical and managerial implications: It is recommended that the alcoholic beverage supply companies should address the problem areas identified in this study to avoid defection of customers. Contribution and value add: This may assist alcoholic beverage supply companies to better understand the customers’ demographic profiles. The study also revealed that the satisfaction level experienced by customers in both sections of the study (high- and low-demand, with a considerable gap between expectations and opinions within the empathy dimension.

Position of Serbia on the international market of alcoholic beverages

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Đorović Milutin

2012-01-01

Full Text Available This paper presents a comparative analysis of the major indicators of both the world and domestic markets of alcoholic beverages. Namely, for the last 21 years, for the observed subperiods, the method of comparative analysis were used to study quantitative and structural differences in the production and trade of analyzed product groups, at both the world and at the level of continents and some countries. The leading manufacturers and flows of international trade and the leading exporters and importers of wine, beer and distilled alcoholic beverages were defined, with special emphasis on the importance of Serbia, i.e. its position in the global market for all these products. Pursuant to the above, and importance of analyzed product groups for the domestic market, i.e. agroindustry and the economy as a whole, this paper specially studies balances, structure, dynamics and regional orientation of foreign trade exchange in wine, beer, and distilled alcoholic beverages. In addition, the paper points to the needs, capabilities, measures and directions of further development of domestic production and export of products analyzed.

A Survey on the Methanol Content of Home Distilled Alcoholic Beverages in Transylvania (Romania

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Md Croitoru

2013-08-01

Full Text Available Objective: Methanol appears in relatively high concentrations in alcoholic beverages obtained from fermented fruits distillates. These products are traditionally home made in many regions in Romania and other EU countries. The chronic use of products with high methanol concentration can be considered a health risk. The purpose of this work was to measure methanol concentration in a Romanian region where brandy-type alcoholic products are made from different fruits (plum, apple, pear, grapes, and to observe if there is a type of product that contains more methanol than the others. Methods: The content of methanol in the tested alcoholic beverages was determined using a gas chromatographic method. Results: Only 18% of the tested 56 samples met UE regulation regarding methanol content of alcoholic beverages (0.4% in alcoholic drinks containing 40% ethanol. The highest concentration of 2.39% was found in a plum brandy. Plum brandies contained significantly higher amounts of methanol than brandies made from other fruits (0.91 vs 0.52%, p = 0.01. Conclusions: Home distilled alcoholic beverages obtained from fruits are a health threat due to their high methanol content. Strict regulations and tests should be introduced for such products

Reverse osmosis influence over the content of metals and organic acids in low alcoholic beverages

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Andrieş Mitică Tiberiu

2017-01-01

Full Text Available Wine is defined as an alcoholic beverage resulted from fermentation of grape must, having ethanol content higher than 8.5% (v/v. Wine consumption has health benefits related to the high concentration of polyphenolic compounds with antioxidant activity and cardiovascular protection effects. However, the alcohol content restricts wine consumption, but wines with low-alcohol content can be obtained with the help of the dealcoholisation process, after it was produced through alcoholic fermentation. The purpose of this work is to evaluate the organic acid concentration, metal content and other physical-chemical parameters of low alcoholic beverages obtained from grape must by a process which involves reverse osmosis, mixing in a variable ratio the permeate and concentrate and then fermentation. For the experiments, a Muscat Ottonel grape must from Iaşi vineyard was used. There were ten variants of beverages (wines with low alcoholic concentration, by mixing known quantities of the two phases resulting from the reverse osmosis process. These beverages (wines had an alcoholic concentration starting from 2.5% (v/v in the first variant, up to 7% (v/v in the tenth variant. Alcoholic concentration varies for each variant by 0.5% (v/v. After fermentation in 50 L stainless steel tanks, the samples were filtered with 0.45μm sterile membrane and bottled in 0.75 L glass bottles. After 2 months of storage at constant temperature, the beverage samples were analyzed to determine the metal content (AAS method, organic acids concentration (HPLC method, and other physical-chemical characteristics (OIV standard methods. The results obtained indicate that the very complex physical-chemical composition of the low alcoholic beverages analyzed is influenced by the specific chemical composition of a given grape must, as well as by the use of products obtained from reverse osmosis.

Alcoholic Beverages Obtained from Black Mulberry

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Jacinto Darias-Martín

2003-01-01

Full Text Available Black mulberry (Morus nigra is a fruit not known only for its nutritional qualities and its flavour, but also for its traditional use in natural medicine as it has a high content of active therapeutic compounds. However, this fruit is not widely produced in Spain but some trees are still found growing in the Canary Islands, particularly on the edges of the ravine. The inhabitants of these islands (Tenerife, La Gomera, La Palma, El Hierro and Lanzarote collect the fruit and prepare homemade beverages for medicinal purposes. Numerous authors have reported that type II diabetes mellitus can be controlled by taking a mixture containing black mulberry and water. Apart from that, this fruit has been used for the treatment of mouth, tongue and throat inflammations. In this study we present some characteristics of black mulberry juice (TSS, pH, titratable acidity, citric acid, lactic acid, polyphenols, anthocyanins, the potassium etc. and alcoholic beverages (alcoholic grade, pH, total acidity, volatile acidity, tannins, phenols etc. obtained from black mulberry. Moreover, we have studied the quality of liquors obtained from black mulberry in Canary Islands.

Biotransformation of soy whey into soy alcoholic beverage by four commercial strains of Saccharomyces cerevisiae.

Science.gov (United States)

Chua, Jian-Yong; Lu, Yuyun; Liu, Shao-Quan

2017-12-04

Soy whey is a liquid waste stream generated from tofu and soy protein manufacturing, and is commonly disposed of into the drainage system in food industry. Instead of disposing of soy whey as a waste, it could be used to produce alcoholic beverages. This study investigated the feasibility of converting soy whey into soy alcoholic beverage using four commercial Saccharomyces cerevisiae strains as a zero-waste approach to tackle the soy whey disposal issue. The four Saccharomyces yeasts grew by approximately 2logCFU/mL and produced approximately 7-8% (v/v) of ethanol. Isoflavone glucosides were hydrolyzed and transformed into isoflavone aglycones, increasing the antioxidant capacity. New aroma-active volatiles, especially esters and higher alcohols, were produced and imparted fruity and floral notes to the soy alcoholic beverage. Therefore, alcoholic fermentation would serve as a solution toward zero-waste manufacturing by biotransforming soy whey into a world's first novel functional alcoholic beverage naturally enriched with free isoflavones. Copyright © 2017 Elsevier B.V. All rights reserved.

Comparative risk assessment of carcinogens in alcoholic beverages using the margin of exposure approach.

Science.gov (United States)

Lachenmeier, Dirk W; Przybylski, Maria C; Rehm, Jürgen

2012-09-15

Alcoholic beverages have been classified as carcinogenic to humans. As alcoholic beverages are multicomponent mixtures containing several carcinogenic compounds, a quantitative approach is necessary to compare the risks. Fifteen known and suspected human carcinogens (acetaldehyde, acrylamide, aflatoxins, arsenic, benzene, cadmium, ethanol, ethyl carbamate, formaldehyde, furan, lead, 4-methylimidazole, N-nitrosodimethylamine, ochratoxin A and safrole) occurring in alcoholic beverages were identified based on monograph reviews by the International Agency for Research on Cancer. The margin of exposure (MOE) approach was used for comparative risk assessment. MOE compares a toxicological threshold with the exposure. MOEs above 10,000 are judged as low priority for risk management action. MOEs were calculated for different drinking scenarios (low risk and heavy drinking) and different levels of contamination for four beverage groups (beer, wine, spirits and unrecorded alcohol). The lowest MOEs were found for ethanol (3.1 for low risk and 0.8 for heavy drinking). Inorganic lead and arsenic have average MOEs between 10 and 300, followed by acetaldehyde, cadmium and ethyl carbamate between 1,000 and 10,000. All other compounds had average MOEs above 10,000 independent of beverage type. Ethanol was identified as the most important carcinogen in alcoholic beverages, with clear dose response. Some other compounds (lead, arsenic, ethyl carbamate, acetaldehyde) may pose risks below thresholds normally tolerated for food contaminants, but from a cost-effectiveness point of view, the focus should be on reducing alcohol consumption in general rather than on mitigative measures for some contaminants that contribute only to a limited extent (if at all) to the total health risk. Copyright © 2012 UICC.

Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage.

Science.gov (United States)

Resende Oliveira, Érica; Caliari, Márcio; Soares Soares Júnior, Manoel; Ribeiro Oliveira, Aryane; Cristina Marques Duarte, Renata; Valério de Barros Vilas Boas, Eduardo

2018-01-01

This study aimed to verify the technological feasibility, chemical quality and sensory acceptance of alcoholic fermented beverage obtained from sugarcane juice. A completely randomized design was applied. Sugar and alcohol content, phenolic (HPLC-MS) and volatile (GS-MS) compounds, pH, density, dry matter and acidity of the fermented beverage of sugarcane were quantified, as well as the acceptance of the product was carried out. The complete fermentation of sugarcane lasted 7 days, and it was obtained an alcohol content of 8.0% v/v. Titrable acidity of the beverage was of 67.31 meq L -1 , pH 4.03, soluble solids of 5 °Brix, reducing sugar of 0.07 g glucose 100 g -1 , density of 0.991 g cm -3 , reduced dry matter of 14.15 g L -1 , sulfates lower than 0.7 g K 2 SO 4  L -1 . Various phenolic compounds, among which, gallic acid (10.97%), catechin (1.73%), chlorogenic acid (3.52%), caffeic acid (1.49%), vanillic acid (0.28%), p -coumaric acid (0.24%), ferulic acid (6.63%), m -coumaric acid (0.36%), and o -coumaric acid (0.04%). Amongst aromatic compounds, were found mainly esters with fruity aromas (ethyl ester hexanoic acid and ethyl ester octanoic acid). The sugarcane juice can be commercialized as an alternative wine, as it presented adequate features to an alcoholic fermented beverage and was sensory accepted by consumers.

Development and Quality Evaluation of a Non-Alcoholic Beverage ...

African Journals Online (AJOL)

Development and Quality Evaluation of a Non-Alcoholic Beverage from Cocoyam ( Xanthosoma sagittifolium and Colocasia esculenta ) ... Nigerian Food Journal ... evaluation were conducted on the products to assess the highest preference.

The diuretic action of weak and strong alcoholic beverages in elderly men : a randomized diet-controlled crossover trial

NARCIS (Netherlands)

Polhuis, Kristel C M M; Wijnen, Annemarthe H C; Sierksma, Aafje; Calame, Wim; Tieland, Michael

2017-01-01

With ageing, there is a greater risk of dehydration. This study investigated the diuretic effect of alcoholic beverages varying in alcohol concentration in elderly men. Three alcoholic beverages (beer (AB), wine (AW), and spirits (S)) and their non-alcoholic counterparts (non-alcoholic beer (NAB),

The Diuretic Action of Weak and Strong Alcoholic Beverages in Elderly Men: A Randomized Diet-Controlled Crossover Trial.

Science.gov (United States)

Polhuis, Kristel C M M; Wijnen, Annemarthe H C; Sierksma, Aafje; Calame, Wim; Tieland, Michael

2017-06-28

With ageing, there is a greater risk of dehydration. This study investigated the diuretic effect of alcoholic beverages varying in alcohol concentration in elderly men. Three alcoholic beverages (beer (AB), wine (AW), and spirits (S)) and their non-alcoholic counterparts (non-alcoholic beer (NAB), non-alcoholic wine (NAW), and water (W)) were tested in a diet-controlled randomized crossover trial. For the alcoholic beverages, alcohol intake equaled a moderate amount of 30 g. An equal volume of beverage was given for the non-alcoholic counterpart. After consumption, the urine output was collected every hour for 4 h and the total 24 h urine output was measured. AW and S resulted in a higher cumulative urine output compared to NAW and W during the first 4 h (effect size: 0.25 mL p 0.40, p > 0.10). AB and NAB did not differ at any time point (effect size: -0.02 mL p > 0.70). For urine osmolality, and the sodium and potassium concentration, the findings were in line. In conclusion, only moderate amounts of stronger alcoholic beverages, such as wine and spirits, resulted in a short and small diuretic effect in elderly men.

The Food and Beverage Occurrence of Furfuryl Alcohol and Myrcene-Two Emerging Potential Human Carcinogens?

Science.gov (United States)

Okaru, Alex O; Lachenmeier, Dirk W

2017-03-11

For decades, compounds present in foods and beverages have been implicated in the etiology of human cancers. The World Health Organization (WHO) International Agency for Research on Cancer (IARC) continues to classify such agents regarding their potential carcinogenicity in humans based on new evidence from animal and human studies. Furfuryl alcohol and β-myrcene are potential human carcinogens due to be evaluated. The major source of furfuryl alcohol in foods is thermal processing and ageing of alcoholic beverages, while β-myrcene occurs naturally as a constituent of the essential oils of plants such as hops, lemongrass, and derived products. This study aimed to summarize the occurrence of furfuryl alcohol and β-myrcene in foods and beverages using literature review data. Additionally, results of furfuryl alcohol occurrence from our own nuclear magnetic resonance (NMR) analysis are included. The highest content of furfuryl alcohol was found in coffee beans (>100 mg/kg) and in some fish products (about 10 mg/kg), while among beverages, wines contained between 1 and 10 mg/L, with 8 mg/L in pineapple juice. The content of β-myrcene was highest in hops. In conclusion, the data about the occurrence of the two agents is currently judged as insufficient for exposure and risk assessment. The results of this study point out the food and beverage groups that may be considered for future monitoring of furfuryl alcohol and β-myrcene.

The Food and Beverage Occurrence of Furfuryl Alcohol and Myrcene—Two Emerging Potential Human Carcinogens?

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Alex O. Okaru

2017-03-01

Full Text Available For decades, compounds present in foods and beverages have been implicated in the etiology of human cancers. The World Health Organization (WHO International Agency for Research on Cancer (IARC continues to classify such agents regarding their potential carcinogenicity in humans based on new evidence from animal and human studies. Furfuryl alcohol and β-myrcene are potential human carcinogens due to be evaluated. The major source of furfuryl alcohol in foods is thermal processing and ageing of alcoholic beverages, while β-myrcene occurs naturally as a constituent of the essential oils of plants such as hops, lemongrass, and derived products. This study aimed to summarize the occurrence of furfuryl alcohol and β-myrcene in foods and beverages using literature review data. Additionally, results of furfuryl alcohol occurrence from our own nuclear magnetic resonance (NMR analysis are included. The highest content of furfuryl alcohol was found in coffee beans (>100 mg/kg and in some fish products (about 10 mg/kg, while among beverages, wines contained between 1 and 10 mg/L, with 8 mg/L in pineapple juice. The content of β-myrcene was highest in hops. In conclusion, the data about the occurrence of the two agents is currently judged as insufficient for exposure and risk assessment. The results of this study point out the food and beverage groups that may be considered for future monitoring of furfuryl alcohol and β-myrcene.

Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea.

Science.gov (United States)

Ryu, Dayeon; Choi, Bogyoung; Kim, Eunjoo; Park, Seri; Paeng, Hwijin; Kim, Cho-Il; Lee, Jee-Yeon; Yoon, Hae Jung; Koh, Eunmi

2015-09-01

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of 151.06 µg/kg was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained 9.90 µg/kg and 6.30 µg/kg, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of 15.59 µg/kg and traditional one contained 4.18 µg/kg. Soybean paste had 1.18 µg/kg, however, EC was not found in other fermented foods.

Determination of some volatile compounds in alcoholic beverage by headspace solid-phase microextraction gas chromatography - mass spectrometry

Science.gov (United States)

Schmutzer, G.; Avram, V.; Feher, I.; David, L.; Moldovan, Z.

2012-02-01

The volatile composition of alcoholic beverage was studied by headspace solid-phase microextraction (HSSPME) method and gas chromatography - mass spectrometry (GC-MS). Some volatile compounds, such as alcohols, esters, terpenes and other are mainly responsible for the flavor of fortified wines and their amounts specify the quality of the alcoholic beverages. From this perspective it is interesting to develop a rapid, selective and sensitive analytical method suitable for simultaneous quantification of the main molecules being responsible for the organoleptic characteristic of alcoholic beverages. Vermouth fortified drink was analyzed in order to characterize the volatile profile. Using the HS-SPME/GC-MS a number of twenty-six volatile compounds from a commercial market alcoholic beverage were identified. The most abundant compounds were m-thymol, o-thymol and eugenol, alongside of the ethyl ester compounds.

Alcoholic Beverage Consumption and Chronic Diseases

OpenAIRE

Zhou, Yue; Zheng, Jie; Li, Sha; Zhou, Tong; Zhang, Pei; Li, Hua-Bin

2016-01-01

Epidemiological and experimental studies have consistently linked alcoholic beverage consumption with the development of several chronic disorders, such as cancer, cardiovascular diseases, diabetes mellitus and obesity. The impact of drinking is usually dose-dependent, and light to moderate drinking tends to lower risks of certain diseases, while heavy drinking tends to increase the risks. Besides, other factors such as drinking frequency, genetic susceptibility, smoking, diet, and hormone st...

Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

OpenAIRE

Escalante, Adelfo; López Soto, David R.; Velázquez Gutiérrez, Judith E.; Giles-Gómez, Martha; Bolívar, Francisco; López-Munguía, Agustín

2016-01-01

Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7? GL and history of consumption that dates back to...

Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1.

Science.gov (United States)

Kim, Hye Ryun; Lee, Ae Ran; Kim, Jae-Ho

2017-06-01

Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.

Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1

OpenAIRE

Kim, Hye Ryun; Lee, Ae Ran; Kim, Jae-Ho

2017-01-01

Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.

Alcohol research and the alcoholic beverage industry: issues, concerns and conflicts of interest.

Science.gov (United States)

Babor, Thomas F

2009-02-01

Using terms of justification such as 'corporate social responsibility' and 'partnerships with the public health community', the alcoholic beverage industry (mainly large producers, trade associations and 'social aspects' organizations) funds a variety of scientific activities that involve or overlap with the work of independent scientists. The aim of this paper is to evaluate the ethical, professional and scientific challenges that have emerged from industry involvement in alcohol science. Source material came from an extensive review of organizational websites, newspaper articles, journal papers, letters to the editor, editorials, books, book chapters and unpublished documents. Industry involvement in alcohol science was identified in seven areas: (i) sponsorship of research funding organizations; (ii) direct financing of university-based scientists and centers; (iii) studies conducted through contract research organizations; (iv) research conducted by trade organizations and social aspects/public relations organizations; (v) efforts to influence public perceptions of research, research findings and alcohol policies; (vi) publication of scientific documents and support of scientific journals; and (vii) sponsorship of scientific conferences and presentations at conferences. While industry involvement in research activities is increasing, it constitutes currently a rather small direct investment in scientific research, one that is unlikely to contribute to alcohol science, lead to scientific breakthroughs or reduce the burden of alcohol-related illness. At best, the scientific activities funded by the alcoholic beverage industry provide financial support and small consulting fees for basic and behavioral scientists engaged in alcohol research; at worst, the industry's scientific activities confuse public discussion of health issues and policy options, raise questions about the objectivity of industry-supported alcohol scientists and provide industry with a

Motives for mixing alcohol with energy drinks and other nonalcoholic beverages, and consequences for overall alcohol consumption.

Science.gov (United States)

Verster, Joris C; Benson, Sarah; Scholey, Andrew

2014-01-01

The aim of this survey was to assess the motives for energy drink consumption, both alone and mixed with alcohol, and to determine whether negative or neutral motives for consuming alcohol mixed with energy drinks (AMED) have a differential effect on overall alcohol consumption. Demographics, alcohol and energy drink consumption-related questions, and motives for the consumption of energy drinks (alone or mixed with alcohol) were assessed. The motives to mix alcohol with energy drinks were compared with those for mixing alcohol with other nonalcoholic beverages. A total of 2,329 students who completed the study consumed energy drinks. The motives for consuming energy drinks (without alcohol) included "I like the taste" (58.6%), "To keep me awake" (54.3%), "It gives me energy" (44.3%), "It helps concentrating when studying" (33.9%), "It increases alertness" (28.8%), "It helps me concentrate better" (20.6%), and "It makes me less sleepy when driving" (14.2%). A total of 1,239 students reported occasionally consuming AMED (AMED group). The most frequent motives included "I like the taste" (81.1%), "I wanted to drink something else" (35.3%), and "To celebrate a special occasion" (14.6%). No relevant differences in motives were observed for using an energy drink or another nonalcoholic beverage as a mixer. A minority of students (21.6%) reported at least one negative motive to consume AMED. Despite these negative motives, students reported consuming significantly less alcohol on occasions when they consumed AMED compared to alcohol-only occasions. The majority of students who consume energy drinks (without alcohol) do so because they like the taste, or they consume these drinks to keep them awake and give them energy. AMED consumption is more frequently motivated by neutral as opposed to negative motives. No relevant differences in drinking motives and overall alcohol consumption were observed between the occasions when energy drinks or other nonalcoholic beverages were

Perception of male drinkers as a function of their alcoholic beverage preference.

Science.gov (United States)

Curtin, L; Fisher, R D

1993-05-01

The present study examined perception of a man's likelihood of driving after drinking and his ability to do so as a function of his choice of beverage. Perceptions of his social characteristics were also examined. The sample was composed of 200 volunteer undergraduate psychology students. Equal numbers of male and female subjects read one of four vignettes which varied only in the male protagonist's choice of beverage: beer, wine, shots of distilled spirits, or cola. After reading the story, subjects answered multiple-choice questions about the character, tapping social judgments, situational judgments and drinking and driving judgments. Subject drinking habits were also assessed. The most notable result was the consistently positive perception of the protagonist portrayed as an abstainer. The lack of a consistent alcoholic beverage distinction implies that the beer-spirits double standard is far from a clear-cut discrimination. Possible explanations for results are discussed. This study questions the robustness of the alcoholic beverage type bias and reflects the need for future research.

Beverage preference and risk of alcohol-use disorders: a Danish prospective cohort study

DEFF Research Database (Denmark)

Flensborg-Madsen, Trine; Knop, Joachim; Mortensen, Erik Lykke

2008-01-01

OBJECTIVE: The purpose of this study was to examine whether preferred type of alcoholic beverage influences the later risk of alcohol-use disorders (AUD). METHOD: A prospective cohort study was used, comprising three updated measures of alcohol intake and covariates, and 26 years of follow-up data...... on 18,146 individuals from the Copenhagen City Heart Study, Denmark. The study population was linked to three different registers to detect AUD registrations. RESULTS: For both genders, wine drinking was associated with lower risk of AUD irrespective of the weekly amount of alcohol consumed. Women...... women or men. CONCLUSIONS: Individuals who include wine when they drink alcohol have lower risks of AUD, independent of the total amount of alcohol consumed. The most likely explanation of these results is that lifestyle factors and personal characteristics are associated with beverage preference....

36 CFR 2.35 - Alcoholic beverages and controlled substances.

Science.gov (United States)

2010-07-01

...) The sale or gift of an alcoholic beverage to a person under 21 years of age, except where allowed by... practice or otherwise allowed by Federal or State law. (c) Presence in a park area when under the influence...

Cytological changes in oral epithelium due to Sudanese homemade alcoholic beverages

OpenAIRE

Awdah M. Al-hazimi; Shima Bushra Bakhet; Hussain Gadelkarim Ahmed

2013-01-01

Introduction and Objective: The aim of this study was to assess the cytological changes in oral epithelium that might be induced by Sudanese homemade alcoholic beverages. Material and methods: Oral Exfoliative Cytology (OEFC) was applied to a case control study to assess the presence and severity of oral epithelial atypia (ET) in 300 subjects (150 alcohol abuse individuals (cases); 150 non-alcohol abuse individuals (controls)). All cases were using homemade alcoholic drinks, locally known as,...

Characterization of Volatile Compounds from Ethnic Agave Alcoholic Beverages by Gas Chromatography-Mass Spectrometry

Directory of Open Access Journals (Sweden)

Pilar Escalante-Minakata

2008-01-01

Full Text Available Ethnic Agave alcoholic beverages such as raicilla, sisal, tequila, mezcal, bacanora, sotol and pulque have been analyzed by gas chromatography and headspace solid-phase microextraction- gas chromatography-mass spectrometry (HS-SPME-GC-MS. There were 105 compounds identified, eleven were classified as major compounds and the others were classified as minor compounds. Seventeen minor compounds could be used as authenticity markers since they were beverage specific. Cluster analysis (CA showed that Agave alcoholic beverages could be distinguished by multivariate analysis of major compounds; however, the analysis of minor compounds provided a better fingerprinting.

Pattern of alcoholic beverage consumption and academic performance among college students

Directory of Open Access Journals (Sweden)

Aline Silva de Aguiar Nemer

2013-01-01

Full Text Available BACKGROUND: Alcoholic beverages are widely available in the university environment, particularly at the parties. There are few studies addressing the relationship between alcohol consumption and academic performance among college students. OBJECTIVE: This study evaluated the behavior of college students regarding the profile of alcohol consumption and its academic consequences. METHODS: The volunteers (343 students answered a questionnaire about their pattern of alcohol consumption and possible related behaviors, especially academic performance. Participants were classified as "non-drinkers" (ND, "non-binge drinkers" (nBD, "binge drinkers" (BD and "heavy drinkers" (HD. RESULTS: 88.1% of the students reported ingesting alcoholic beverages, 44% as BD. Most of the drinker students (75.5% - nBD, BD or HD stated getting intoxicated at least once a month. Binge drinking was the predominant pattern (66.2% of those who drank. HD students presented a risk 9.2 times higher of not being in the ideal period of the course. DISCUSSION: The college students evaluated presented high rates of alcohol abuse. Binge drinking might have interfered in their academic performance. Organic, social and behavioral consequences were also reported.

Motives for mixing alcohol with energy drinks and other nonalcoholic beverages, and consequences for overall alcohol consumption

Directory of Open Access Journals (Sweden)

Verster JC

2014-06-01

Full Text Available Joris C Verster,1,2 Sarah Benson,2 Andrew Scholey21Utrecht Institute for Pharmaceutical Sciences, Division of Pharmacology, Utrecht University, Utrecht, the Netherlands; 2Centre for Human Psychopharmacology, Swinburne University, Melbourne, VIC, AustraliaIntroduction: The aim of this survey was to assess the motives for energy drink consumption, both alone and mixed with alcohol, and to determine whether negative or neutral motives for consuming alcohol mixed with energy drinks (AMED have a differential effect on overall alcohol consumption.Methods: Demographics, alcohol and energy drink consumption-related questions, and motives for the consumption of energy drinks (alone or mixed with alcohol were assessed. The motives to mix alcohol with energy drinks were compared with those for mixing alcohol with other nonalcoholic beverages.Results: A total of 2,329 students who completed the study consumed energy drinks. The motives for consuming energy drinks (without alcohol included "I like the taste" (58.6%, “To keep me awake” (54.3%, “It gives me energy” (44.3%, "It helps concentrating when studying" (33.9%, "It increases alertness" (28.8%, “It helps me concentrate better” (20.6%, and “It makes me less sleepy when driving” (14.2%. A total of 1,239 students reported occasionally consuming AMED (AMED group. The most frequent motives included “I like the taste” (81.1%, “I wanted to drink something else” (35.3%, and “To celebrate a special occasion” (14.6%. No relevant differences in motives were observed for using an energy drink or another nonalcoholic beverage as a mixer. A minority of students (21.6% reported at least one negative motive to consume AMED. Despite these negative motives, students reported consuming significantly less alcohol on occasions when they consumed AMED compared to alcohol-only occasions.Conclusion: The majority of students who consume energy drinks (without alcohol do so because they like the taste

The Fetal Alcohol Syndrome Public Awareness Campaign, 1979: Progress Report Concerning the Advance Notice of Proposed Rulemaking on Warning Labels on Containers of Alcoholic Beverages and Addendum.

Science.gov (United States)

Department of the Treasury, Washington, DC.

This report provides expert opinion on the problems of fetal alcohol syndrome (FAS) and ways to inform the public of teratogenic risk of alcohol consumption during pregnancy. In the absence of firm evidence that moderate drinking of alcoholic beverages leads to FAS and uncertainty concerning the effectiveness of labeling of alcoholic beverages, a…

[Consumption of alcoholic beverages: cultural revolution is necessary].

Science.gov (United States)

Testino, Gianni

2015-11-01

Significant investment in advertising has been made to promote the consumption of alcoholic beverages, but only 0.5% of the GDP is allocated for preventing alcohol use. Although available evidence clearly demonstrates a causal relationship between ethanol and cancer, the perception of risk in the general population remains extremely low. This is partly due to the fact that alcohol consumption is considered as a "normal" habit in our society, mostly as a consequence of the lack of appropriate information. It should also be emphasized the lack of a common language within the healthcare community, in that too often alcohol is identified as a food or a preservative. The fourth edition of the RDA represents a true cultural revolution as it identifies alcohol consumption as a risk, regardless of the amount consumed. Recommended dosages are defined as low-risk dosages. It would be appropriate to correctly apply the Law 125/2001, which provides for inclusion of alcoholism in university education programs.

Analysis of methanol and its derivatives in illegally produced alcoholic beverages.

Science.gov (United States)

Arslan, M Mustafa; Zeren, Cem; Aydin, Zeki; Akcan, Ramazan; Dokuyucu, Recep; Keten, Alper; Cekin, Necmi

2015-07-01

Illegal alcohol production remains as a common issue worldwide. Methanol poisoning mostly occurs because of the methanol used in production of counterfeit alcohol instead of ethyl alcohol due to its low price or by drinking the liquids containing methyl alcohol. Pectolytic enzymes results in an increase of methanol levels in many fermentation products such as ciders or wines. Methanol poisonings are infrequently encountered in forensic medicine practice. However, sporadic cases due to methanol intoxication as well as epidemic cases have been reported. In this study, we aimed to identify existence of methanol and its metabolites in illegally produced alcoholic beverages used in Antakya region. Twelve legally produced alcohol samples and Fifty-six different illegally produced alcohol samples were collected from the markets and local producers. Existence of methanol, formic acid, methyl amine, methyl formate and trioxan were determined using GC-MS method in these samples. Fifty-six different illegal alcohol samples were analyzed in this study and methanol was detected in 39 (75%) of samples. Formic acid was detected in 3, formamide in 1, methyl amine in 6, methyl formate in 10 and trioxan in 2 samples. Overwhelming majority of illegal alcoholic beverages was detected to contain methanol. Interestingly this study also revealed the presence of trioxane, which has not previously reported among toxic agents in illegal alcohol samples. Copyright © 2015 Elsevier Ltd and Faculty of Forensic and Legal Medicine. All rights reserved.

Estimated intake of intense sweeteners from non-alcoholic beverages in Denmark, 2005

DEFF Research Database (Denmark)

Leth, Torben; Jensen, U.; Fagt, Sisse

2008-01-01

In 2005, 76 out of 177 analysed samples of non-alcoholic beverages were found to contain the intense sweeteners cyclamate, acesulfame-K, aspartame, and saccharin. The content of cyclamate did not exceed the now permitted maximum level in the European Union of 250 mg l(-1) in soft drinks. The esti......In 2005, 76 out of 177 analysed samples of non-alcoholic beverages were found to contain the intense sweeteners cyclamate, acesulfame-K, aspartame, and saccharin. The content of cyclamate did not exceed the now permitted maximum level in the European Union of 250 mg l(-1) in soft drinks...

Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects.

Science.gov (United States)

Escalante, Adelfo; López Soto, David R; Velázquez Gutiérrez, Judith E; Giles-Gómez, Martha; Bolívar, Francisco; López-Munguía, Agustín

2016-01-01

Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7° GL and history of consumption that dates back to pre-Hispanic times. In this contribution, we review the traditional pulque production process, including the microbiota involved in the biochemical changes that take place during aguamiel fermentation. We discuss the historical relevance and the benefits of pulque consumption, its chemical and nutritional properties, including the health benefits associated with diverse lactic acid bacteria with probiotic potential isolated from the beverage. Finally, we describe the actual status of pulque production as well as the social, scientific and technological challenges faced to preserve and improve the production of this ancestral beverage and Mexican cultural heritage.

Risk of upper aerodigestive tract cancer and type of alcoholic beverage: a European multicenter case-control study.

LENUS (Irish Health Repository)

Marron, Manuela

2012-07-01

The general relationship between cancers of the upper aerodigestive tract (UADT) and alcohol drinking is established. Nevertheless, it is uncertain whether different types of alcoholic beverages (wine, beer and liquor) carry different UADT cancer risks. Our study included 2,001 UADT cancer cases and 2,125 controls from 14 centres in 10 European countries. All cases were histologically or cytologically confirmed squamous cell carcinomas. Controls were frequency matched by sex, age and centre. Logistic regression models were used to estimate odds ratios (OR) and 95 % confidence intervals (95 %CI) adjusted for age, sex, centre, education level, vegetable and fruit intake, tobacco smoking and alcohol drinking, where appropriate. Risk of beverage-specific alcohol consumption were calculated among \\'pure drinker\\' who consumed one beverage type exclusively, among \\'predominant drinkers\\' who consumed one beverage type to more than 66 % and among \\'mixed drinkers\\' who consumed more than one beverage type to similar proportions. Compared to never drinkers and adjusted for cumulative alcohol consumption, the OR and 95 %CI for wine, beer and liquor drinking, respectively, were 1.24 (0.86, 1.78), 1.54 (1.05, 2.27) and 0.94 (0.53, 1.64) among \\'pure drinkers\\' (p value for heterogeneity across beverage types = 0.306), 1.05 (0.76,1.47), 1.25 (0.87,1.79) and 1.43 (0.95, 2.16) among \\'predominant drinkers\\' (p value = 0.456), and 1.09 (0.79, 1.50), 1.20 (0.88, 1.63) and 1.12 (0.82, 1.53) among \\'mixed drinkers\\' (p value = 0.889). Risk of UADT cancer increased with increasing consumption of all three alcohol beverage types. Our findings underscore the strong and comparable carcinogenic effect of ethanol in wine, beer and liquor on organs of the UADT.

Effects of annealing, acid and alcoholic beverages on Fe1+yTe0.6Se0.4

International Nuclear Information System (INIS)

Sun, Y; Taen, T; Tsuchiya, Y; Tamegai, T; Shi, Z X

2013-01-01

We have systematically investigated and compared different methods to induce superconductivity in the iron chalcogenide Fe 1+y Te 0.6 Se 0.4 , including annealing in a vacuum, N 2 , O 2 and I 2 atmospheres and immersing samples into acid and alcoholic beverages. Vacuum and N 2 annealing are proved to be ineffective in inducing superconductivity in a Fe 1+y Te 0.6 Se 0.4 single crystal. Annealing in O 2 and I 2 and immersion in acid and alcoholic beverages can induce superconductivity by oxidizing the excess Fe in the sample. Superconductivity in O 2 annealed samples is of a bulk nature, while I 2 , acid and alcoholic beverages can only induce superconductivity near the surface. By comparing the different effects of O 2 , I 2 , acid and alcoholic beverages we propose a scenario to explain how the superconductivity is induced in the non-superconducting as-grown Fe 1+y Te 0.6 Se 0.4 . (paper)

Self-reported consumption of wine and other alcoholic beverages in a German wine area

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Fronk P

2013-06-01

Full Text Available Petra Fronk,1 Maria Blettner,2 Heinz Decker1 1Institute for Molecular Biophysics, Johannes Gutenberg University of Mainz, Mainz, Germany; 2Institute for Medical Biostatistics, Epidemiology and Informatics, Johannes Gutenberg University of Mainz, Mainz, Germany Purpose: To describe the consumption of alcoholic beverages in a German wine area, with special attention to the number of people drinking more than the tolerable upper alcohol intake level (TUAL. Methods: A cross-sectional study was conducted using a mailed questionnaire, to investigate the weekly consumption of wine, beer, and spirits during the preceding 12 months in Mainz, the state capital of Rhineland-Palatinate, Germany. The analysis included 948 responders aged 20–69 years. Results: A total of 948 respondents, with a mean age of 43.7 years, were included in the analysis. About 85% of the respondents consumed alcoholic beverages, with an average of about 13.5 g alcohol/day. Men drank about twice as much as women. In total, 30% of women and 24% of men reported drinking more than the TUAL, and 9.2% of women and 7.2% of men reported drinking more than twice as much as the TUAL. The highest proportion of persons drinking more than the TUAL was found among elderly people. The preferred beverage was wine, which contributed 74% (for women and 54% (for men to the total alcohol intake. On average, the respondents drank 2.8 glasses of wine per week, 1.4 bottles beer, and negligible amounts of spirits. Conclusion: Wine was the preferred alcoholic beverage in Mainz, which was expected for people living in a wine area. A rather large number of people, especially among the elderly, consumed alcohol in an amount higher than the TUAL which may be harmful to health. Keywords: beer, spirits, TUAL, Mainz

76 FR 22913 - Alcoholic Beverage Control Ordinance of the Paiute Tribe of Utah

Science.gov (United States)

2011-04-25

...: A. ``Alcoholic Beverage(s)'' means and shall include beer, wine, and liquor, as herein defined. B... Paiutes. ``Band'' means any one of the five constituent Bands. C. ``Beer'' means a product that contains..., and is obtained by fermentation, infusion, or decoction of any malted grain. Such products may or may...

Application of gas chromatography to analysis of spirit-based alcoholic beverages.

Science.gov (United States)

Wiśniewska, Paulina; Śliwińska, Magdalena; Dymerski, Tomasz; Wardencki, Waldemar; Namieśnik, Jacek

2015-01-01

Spirit-based beverages are alcoholic drinks; their production processes are dependent on the type and origin of raw materials. The composition of this complex matrix is difficult to analyze, and scientists commonly choose gas chromatography techniques for this reason. With a wide selection of extraction methods and detectors it is possible to provide qualitative and quantitative analysis for many chemical compounds with various functional groups. This article describes different types of gas chromatography techniques and their most commonly used associated extraction techniques (e.g., LLE, SPME, SPE, SFE, and SBME) and detectors (MS, TOFMS, FID, ECD, NPD, AED, O or EPD). Additionally, brief characteristics of internationally popular spirit-based beverages and application of gas chromatography to the analysis of selected alcoholic drinks are presented.

Alcoholic beverage preference and diet in a representative Dutch population: the Dutch national food consumption survey 2007-2010

NARCIS (Netherlands)

Sluik, D.; Lee, van L.; Geelen, A.; Feskens, E.J.M.

2014-01-01

Background/Objectives: The habitual consumption of a specific type of alcoholic beverage may be related to the overall dietary pattern. The objective of this cross-sectional study was to investigate associations between alcoholic beverage preference and dietary intake in The Netherlands.

Alcoholic Beverages Drinking among Female Students in a Tourist Province, Thailand

Science.gov (United States)

Kittipichai, Wirin; Sataporn, Hatairat; Sirichotiratana, Nithat; Charupoonphol, Phitaya

2012-01-01

This study aimed to investigate alcoholic beverages drinking and predictive factors among female students. The participants were 377 subjects from 3 high schools in a tourist province, of Thailand. Data collection was done through self-administered questionnaire. Scales of the questionnaire had reliability coefficients ranging from 0.84 – 0.88. The data were analyzed by using descriptive and inferential statistics. The findings revealed as follows. About half (51%) of them have ever drunk and 10.5% of drinkers have drunk once a week. In addition, 15.6% of drinkers began their first drink when they were under 10 years old. Risk factors for alcohol consumption of female student were age, GPA, drinker in family, peer pressure, advertisement and accessibility to alcoholic beverages while protective factors were perception of drinking impacts on family and moral values. Students who have a drinking family member were 4.6 times more likely to drink than those who do not have. PMID:22980102

Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb. pseudofruits fermented alcoholic beverage

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Juliana Tensol PINTO

Full Text Available Abstract Hovenia dulcis pseudofruits have underexplored properties for food purposes, despite their pleasant sensory characteristics and therapeutic benefits. The aim of this study was the elaboration and chemical characterization of the alcoholic fermented beverage of H. dulcis, using selected strain of Saccharomyces cerevisiae (CCMA 0200. The resulting fermented beverage presented high content of phenolic compounds and antioxidant activity when compared to other fruits and beverages (DPPH and ABTS assay. The alcohol content was 12.9 oGL and total sugars 3.57g/L. By the GC-MS analysis, 39 compounds were identified including metabolites with therapeutic potential such as eugenol, trans-farnesol salicylates. The flavonoid dihidromyricetin was identified and quantified (75.17 mg/L by HPLC-DAD and UPLC-MS/MS. The results reinforce the interest on nutraceutical and functional properties of this beverage and opens perspectives for new studies that value this underexplored pseudofruit.

Brand-Specific Consumption of Flavored Alcoholic Beverages among Underage Youth in the United States

Science.gov (United States)

Fortunato, Erin K.; Siegel, Michael; Ramirez, Rebecca L.; Ross, Craig; DeJong, William; Albers, Alison B.; Jernigan, David H.

2013-01-01

Background Although several studies have identified flavored alcoholic beverages (FABs) as being popular among underage drinkers, no previous study has ascertained the prevalence of brand-specific FAB consumption among a national sample of underage youth. Objectives To ascertain the brand-specific consumption prevalence and consumption share of FABs among a national sample of underage drinkers in the United States. Methods In 2012, we conducted an online, self-administered survey of a national sample of 1,031 underage drinkers, ages 13-20, to determine the prevalence of past 30-day consumption for each of 898 alcoholic beverage brands, including 62 FABs, and each brand’s youth consumption share, based on the estimated total number of standard drinks consumed. There were three brand-specific outcome measures: prevalence of consumption, prevalence of consumption during heavy episodic drinking, and consumption share, defined as the percentage of the total drinks consumed by all respondents combined that was attributable to a particular brand. Results The FAB brands with the highest prevalence of past 30-day consumption were Smirnoff Malt Beverages, 17.7%; Mike’s, 10.8%; Bacardi Malt Beverages, 8.0%; and Four Loko/Four MaXed, 6.1%. Just five brands accounted for almost half (49.1%) of the total consumption share by volume within the FAB category. Conclusion Flavored alcoholic beverages are highly popular among underage drinkers, and their FAB brand preferences are highly concentrated among a small number of brands. To decrease the consumption of FABs by underage youth, all states should re-classify these beverages as distilled spirits rather than beer. PMID:24266600

A Qualitative Exploration of Self-Learning to Improve Alcoholic Beverage Server Practices

Science.gov (United States)

Willingham, Mark

2016-01-01

Waiters who serve alcoholic beverages at the majority of bars and restaurants in the United States are apt to serve alcohol to patrons who are visually intoxicated, notwithstanding laws prohibiting such service. Adverse effects of this practice include patron injuries, deaths, and law violations resulting in fines, incarceration, and lawsuits.…

Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group.

Science.gov (United States)

Baschali, Aristea; Tsakalidou, Effie; Kyriacou, Adamantini; Karavasiloglou, Nena; Matalas, Antonia-Leda

2017-06-01

Fermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies. A literature review was undertaken and research articles, review papers and textbooks were searched in order to retrieve data regarding the dietary role, nutrient composition, health benefits and other relevant aspects of diverse ethnic LAFB and NAFB consumed by European populations. A variety of traditional LAFB and NAFB consumed in European regions, such as kefir, kvass, kombucha and hardaliye, are presented. Milk-based LAFB and NAFB are also available on the market, often characterised as 'functional' foods on the basis of their probiotic culture content. Future research should focus on elucidating the dietary role and nutritional value of traditional and 'functional' LAFB and NAFB, their potential health benefits and consumption trends in European countries. Such data will allow for LAFB and NAFB to be included in national food composition tables.

Acute impact of caffeinated alcoholic beverages on cognition: A systematic review.

Science.gov (United States)

Lalanne, Laurence; Lutz, Pierre-Eric; Paille, François

2017-06-02

Energy drinks are popular beverages that are supposed to counteract sleepiness, increase energy, maintain alertness and reduce symptoms of hangover. Cognitive enhancing seems to be related to many compounds such as caffeine, taurine and vitamins. Currently, users mostly combine psychostimulant effects of energy drinks to counteract sedative effects of alcohol. However, recent literature suggests that this combination conducts to feel less intoxicated but still impaired. The goal of the present article is to review cognitive impact and subjective awareness in case of caffeinated alcoholic beverage (CAB) intoxication. PubMed (January 1960 to March 2016) database was searched using the following terms: cognitive impairments, alcohol, energy drinks; cognition, alcohol, caffeine. 99 papers were found but only 12 randomized controlled studies which explored cognitive disorders and subjective awareness associated with acute CAB or AED (alcohol associated with energy drinks) intoxication were included. The present literature review confirmed that energy drinks might counteract some cognitive deficits and adverse effects of alcohol i.e. dry mouth, fatigue, headache, weakness, and perception of intoxication due to alcohol alone. This effect depends on alcohol limb but disappears when the complexity of the task increases, when driving for example. Moreover, studies clearly showed that CAB/AEDs increase impulsivity which conducts to an overconsumption of alcohol and enhanced motivation to drink compared to alcohol alone, potentiating the risk of developing addictive behaviors. This is a huge problem in adolescents with high impulsivity and immature decision making processes. Although energy drinks counteract some cognitive deficits due to alcohol alone, their association promotes the risk of developing alcohol addiction. As a consequence, it is necessary to better understand the neurobiological mechanisms underlying these interactions in order to better prevent the development

Effects of three classes of alcoholic beverages on chloroquine ...

African Journals Online (AJOL)

The effects of three different types of alcoholic beverages (beer, wine and gin) on the absorption of chloroquine in the stomach and intestine of rats were determined. The in situ loop method and in situ re-circulation technique were used to determine the absorption of chloroquine [CQ] in the stomach and intestine ...

Alcoholic beverage preference and dietary habits: a systematic literature review

NARCIS (Netherlands)

Sluik, D.; Bezemer, R.A.; Sierksma, A.; Feskens, E.J.M.

2016-01-01

Introduction: The aim of this review is to systematically and critically evaluate the existing literature into the association between alcoholic beverage preference and dietary habits in adults. Methods: A literature search was conducted in the databases of Medline (Pubmed), ISI Web of Knowledge,

Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects

Directory of Open Access Journals (Sweden)

Megumi Kido

2016-04-01

Full Text Available Background. Alcohol consumption is a lifestyle factor associated with type 2 diabetes. This relationship is reportedly different depending on the type of alcohol beverage. The purpose of this study was to examine the acute effects of traditional Japanese alcohol beverages on biochemical parameters, physical and emotional state, and sleep patterns. Methods. Six healthy subjects (three men and three women; age, 28.8 ± 9.5 years; body mass index, 21.4 ± 1.6 kg/m2 consumed three different types of alcohol beverages (beer, shochu, and sake, each with 40 g ethanol or mineral water with dinner on different days in the hospital. Blood samples were collected before and 1, 2, and 12 h after drinking each beverage, and assessments of physical and emotional state were administered at the same time. In addition, sleep patterns and brain waves were examined using polysomnography. Results. Blood glucose levels at 1 h and the 12-h area under the curve (AUC value after drinking shochu were significantly lower than that with water and beer. The 12-h blood insulin AUC value after drinking shochu was significantly lower than that with beer. Blood glucose × insulin level at 1 h and the 2-h blood glucose × insulin AUC value with shochu were significantly lower than that with beer. The insulinogenic indexes at 2 h with beer and sake, but not shochu, were significantly higher than that with water. The visual analogue scale scores of physical and emotional state showed that the tipsiness levels with beer, shochu, and sake at 1 h were significantly higher than that with water. These tipsiness levels were maintained at 2 h. The polysomnography showed that the rapid eye movement (REM sleep latency with shochu and sake were shorter than that with water and beer. Conclusions. Acute consumption of alcohol beverages with a meal resulted in different responses in postprandial glucose and insulin levels as well as REM sleep latency. Alcohol beverage type should be taken into

Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects.

Science.gov (United States)

Kido, Megumi; Asakawa, Akihiro; Koyama, Ken-Ichiro K; Takaoka, Toshio; Tajima, Aya; Takaoka, Shigeru; Yoshizaki, Yumiko; Okutsu, Kayu; Takamine, Kazunori T; Sameshima, Yoshihiro; Inui, Akio

2016-01-01

Background. Alcohol consumption is a lifestyle factor associated with type 2 diabetes. This relationship is reportedly different depending on the type of alcohol beverage. The purpose of this study was to examine the acute effects of traditional Japanese alcohol beverages on biochemical parameters, physical and emotional state, and sleep patterns. Methods. Six healthy subjects (three men and three women; age, 28.8 ± 9.5 years; body mass index, 21.4 ± 1.6 kg/m(2)) consumed three different types of alcohol beverages (beer, shochu, and sake, each with 40 g ethanol) or mineral water with dinner on different days in the hospital. Blood samples were collected before and 1, 2, and 12 h after drinking each beverage, and assessments of physical and emotional state were administered at the same time. In addition, sleep patterns and brain waves were examined using polysomnography. Results. Blood glucose levels at 1 h and the 12-h area under the curve (AUC) value after drinking shochu were significantly lower than that with water and beer. The 12-h blood insulin AUC value after drinking shochu was significantly lower than that with beer. Blood glucose × insulin level at 1 h and the 2-h blood glucose × insulin AUC value with shochu were significantly lower than that with beer. The insulinogenic indexes at 2 h with beer and sake, but not shochu, were significantly higher than that with water. The visual analogue scale scores of physical and emotional state showed that the tipsiness levels with beer, shochu, and sake at 1 h were significantly higher than that with water. These tipsiness levels were maintained at 2 h. The polysomnography showed that the rapid eye movement (REM) sleep latency with shochu and sake were shorter than that with water and beer. Conclusions. Acute consumption of alcohol beverages with a meal resulted in different responses in postprandial glucose and insulin levels as well as REM sleep latency. Alcohol beverage type should be taken into consideration

A Commentary on the Limits of Alcoholic Beverage Policies.

Science.gov (United States)

Allamani, Allaman; Beccaria, Franca; Einstein, S

2017-11-01

Providing one set of policy measures for all countries as if they were a single, homogeneous entity does not appear to be evidence-based, according to recent research on the effectiveness of alcoholic beverage control policies. Contextual and cultural determinants-social, economic, demographic, cultural and political-appear to be major factors of influencing change in drinking trends, drinking patterns and drinking-related harms. The variable interplay between contextual determinants and alcohol control policy measures implies diverse impacts on consumption and harm according to time, and to the different countries and groups of countries. In addition, epidemiology research manifests some limitations when applied to alcohol drinking and results are transferred from one culture to another. The conditions of individual cultures and countries should be considered when planning and evaluating alcohol control policies. © The Author 2017. Medical Council on Alcohol and Oxford University Press. All rights reserved.

75 FR 39960 - Alcoholic Beverage Control Ordinance, Salt River Pima-Maricopa Indian Community (SRPMIC)

Science.gov (United States)

2010-07-13

... beverages at certain restaurants within the community. DATES: Effective Date: This Code is effective as of... Initiative Vote of the People Regarding the Sale of Alcoholic Beverages at Certain Restaurants Within the... Possession while at the same time providing an important source of revenue for the continued operation and...

Determination of Caffeine Content in Non-Alcoholic Beverages and ...

African Journals Online (AJOL)

It was found that Burn®, XL energy drink® and Red Bull® had the highest amount of caffeine. It was however noted that though most of the non-alcoholic beverages had high caffeine content they had no label claim. Key Words: Reverse Phase High Performance Liquid chromatography (HPLC), Ultra violet visible (UV/VIS), ...

Research of Household Expenditure for Food and Non-Alcoholic Beverages in the Republic of Croatia

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Krsto Kero

2011-12-01

Full Text Available The aim of this paper is to investigate household spending by income deciles. Only the most important one among the expenditure categories was considered, food and non-alcoholic beverages. Research and analysis were based on the results of the Questionnaire on Household Expenditure in the Republic of Croatia. Adequate mathematical and statistical models of expenditure for food and non-alcoholic beverages by income deciles were established. The defined models were used in further research to calculate the coefficient of elasticity. The research showed that expenditure for food and non-alcoholic beverages is non-elastic, thus confirming the first Engel’s law. The obtained results can be used in planning household expenditure also in future periods, considering the fact that the model of expenditure by income deciles referring to the period 200 – 2009 was developed. A model for measuring elasticity was constructed as well. It refers to a 10-year period and can be used to forecast future coefficients of elasticity.

Effect of alcoholic beverages on progeny and reproduction of mice

OpenAIRE

Figueiro, Fernanda Dias; Bispo, Ana Clara Cerato; Guarido, Karla Lorena; Marianno, Priscila; Costa, Gabriel de Araújo; Morimoto, Helena Kaminami; Salles, Maria José Sparça

2018-01-01

ABSTRACT Alcohol is the most commonly consumed substance in the world. The objective of this study was to evaluate the influence of alcoholic beverages on male reproduction and possible alterations in their offspring. The mice were divided into 4 groups: beer, wine, cachaça (a type of sugarcane rum), with ethanol concentrations of 1.9 g/kg, and control group treated with PBS. The treatment period was 35 days. The animals which received cachaça, demonstrated significant weight loss in the test...

Beverage Consumption: Are Alcoholic and Sugary Drinks Tipping the Balance towards Overweight and Obesity?

Science.gov (United States)

Poppitt, Sally D.

2015-01-01

The role that energy-containing beverages may play in the development of overweight and obesity remains highly controversial, in particular the alcoholic and sugar-sweetened beverages (SSB). Both of these beverage formats have been increasing as a percentage of the westernized diet over the past 20 years, and both have contributed significantly to an increase in energy consumed in liquid form. Data from epidemiology and intervention studies however have long been contradictory, despite mechanistic evidence pointing towards poor compensation for addition of “liquid” energy from these two sources into the diet providing a strong rational for the balance to be tipped towards weight gain. Regulatory and government intervention has been increasing globally, particularly with respect to intake of SSBs in children. This narrative review presents evidence which both supports and refutes the link between alcohol and carbohydrate-containing liquids and the regulation of body weight, and investigates mechanisms which may underpin any relationship between increased beverage consumption and increased energy intake, body weight and adiposity. PMID:26270675

What do preschoolers know about alcohol? Evidence from the electronic Appropriate Beverage Task (eABT)

NARCIS (Netherlands)

Kuntsche, E.N.; Mével, l. le; Zucker, R.A.

2016-01-01

While much is known about alcohol use in adolescence and beyond, factors leading to such behaviors are rooted much earlier in life. To investigate what preschoolers (aged three to six) know about alcohol and adult alcohol use, we developed an electronic version (eABT) of the Appropriate Beverage

Modeling Advertising Expenditures and Spillover Effects Applied to the U.S. Non-Alcoholic Beverage Industry: Vector Autoregression (VAR) and Polynomial Distributed Lag (PDL) Approaches

OpenAIRE

Dharmasena, Senarath; Capps, Oral, Jr.; Bessler, David A.

2012-01-01

The non-alcoholic beverage market in the U.S. is a multi-billion dollar industry growing steadily over the past decade. Also, non-alcoholic beverages are among the most heavily advertised food and beverage groups in the United States. Several studies pertaining to non-alcoholic beverages including the incorporation of advertising effects have been conducted, but most of these have centered attention on milk consumption. Some studies have considered demand interrelationships for several bevera...

Effective prevention against risky underage drinking--the need for higher excise taxes on alcoholic beverages in Germany.

Science.gov (United States)

Adams, Michael; Effertz, Tobias

2010-01-01

The study aimed to explore the place of taxation in preventing underage binge drinking in Germany. We reviewed evidence on the role of excise taxes on alcohol in preventing alcohol problems and underage drinking. We analyzed historical German data on tax on alcoholic beverages and compared this with European data, finally calculating tax scenarios and their impact on underage binge drinking. Germany applies lower taxes than many other European countries and alcohol beverage prices have decreased by 30% relative to overall price levels during the last 40 years. An optimal tax rate for reducing underage drinking would be set between the European average tax rates and Scandinavian tax rate levels.

Reported beverage consumed and alcohol-related diseases among male hospital inpatients with problem drinking.

Science.gov (United States)

Coder, Beate; Freyer-Adam, Jennis; Lau, Katharina; Riedel, Jeannette; Rumpf, Hans-Jürgen; Meyer, Christian; John, Ulrich; Hapke, Ulfert

2009-01-01

The aim of this study was to examine if problem drinkers have varying risks of having alcohol-related diseases according to their reported beverage consumed. In a cross-sectional study all consecutive inpatients aged 18- 64 years from four general hospitals of one catchment area were systematically screened for alcohol use. A total of 1011 men with problem drinking were used for this study. Routine treatment diagnoses for all participants were provided by hospital physicians and were classified into three categories according to their alcohol-attributable fractions (AAF; AAF = 0; AAF spirits drinkers, 26.0% mixed beer and spirits drinkers and 6.9% individuals drinking wine exclusively or in combination with one or two other beverages (mixed wine drinkers). Compared to spirits drinkers and controlling for possible confounders (i.e. alcohol-associated characteristics, demographic variables), multinomial regressions revealed that beer drinkers, mixed beer and spirits drinkers, and mixed wine drinkers had lower odds of having diseases with AAF = 1 than spirits drinkers (e.g. for AAF = 1: beer versus spirits drinkers: OR = 0.42, CI: 0.25-0.72). Beer drinkers and mixed wine drinkers also had lower odds of having diseases with AAF spirits drinkers (e.g. mixed wine versus spirits drinkers: OR = 0.36, CI: 0.18-0.72). These data suggest an association between the reported beverage consumed and alcohol-related diseases. Among hospitalized problem drinkers, spirits drinkers had the greatest risk of having diseases with AAF < 1 and with AAF = 1.

Alcohol beverage control, privatization and the geographic distribution of alcohol outlets

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Grubesic Tony H

2012-11-01

Full Text Available Abstract Background With Pennsylvania currently considering a move away from an Alcohol Beverage Control state to a privatized alcohol distribution system, this study uses a spatial analytical approach to examine potential impacts of privatization on the number and spatial distribution of alcohol outlets in the city of Philadelphia over a long time horizon. Methods A suite of geospatial data were acquired for Philadelphia, including 1,964 alcohol outlet locations, 569,928 land parcels, and school, church, hospital, park and playground locations. These data were used as inputs for exploratory spatial analysis to estimate the expected number of outlets that would eventually operate in Philadelphia. Constraints included proximity restrictions (based on current ordinances regulating outlet distribution of at least 200 feet between alcohol outlets and at least 300 feet between outlets and schools, churches, hospitals, parks and playgrounds. Results Findings suggest that current state policies on alcohol outlet distributions in Philadelphia are loosely enforced, with many areas exhibiting extremely high spatial densities of outlets that violate existing proximity restrictions. The spatial model indicates that an additional 1,115 outlets could open in Philadelphia if privatization was to occur and current proximity ordinances were maintained. Conclusions The study reveals that spatial analytical approaches can function as an excellent tool for contingency-based “what-if” analysis, providing an objective snapshot of potential policy outcomes prior to implementation. In this case, the likely outcome is a tremendous increase in alcohol outlets in Philadelphia, with concomitant negative health, crime and quality of life outcomes that accompany such an increase.

Production of Star Fruit Alcoholic Fermented Beverage.

Science.gov (United States)

Valim, Flávia de Paula; Aguiar-Oliveira, Elizama; Kamimura, Eliana Setsuko; Alves, Vanessa Dias; Maldonado, Rafael Resende

2016-12-01

Star fruit ( Averrhoa carambola ) is a nutritious tropical fruit. The aim of this study was to evaluate the production of a star fruit alcoholic fermented beverage utilizing a lyophilized commercial yeast ( Saccharomyces cerevisiae ). The study was conducted utilizing a 2 3 central composite design and the best conditions for the production were: initial soluble solids between 23.8 and 25 °Brix (g 100 g -1 ), initial pH between 4.8 and 5.0 and initial concentration of yeast between 1.6 and 2.5 g L -1 . These conditions yielded a fermented drink with an alcohol content of 11.15 °GL (L 100 L -1 ), pH of 4.13-4.22, final yeast concentration of 89 g L -1 and fermented yield from 82 to 94 %. The fermented drink also presented low levels of total and volatile acidities.

Estimated intake of intense sweeteners from non-alcoholic beverages in Denmark

DEFF Research Database (Denmark)

Leth, Torben; Fabricius, N.; Fagt, Sisse

2007-01-01

In 1999, 116 samples of non-alcoholic beverages were analysed for the intense sweeteners cyclamate, acesulfame-K, aspartame and saccharin. High contents of cyclamate close to the maximum permitted level in 1999 of 400 mgl(-1) were found in many soft drinks. The estimated intake of the sweeteners...

Tobacco and alcohol sponsorship of sporting events provide insights about how food and beverage sponsorship may affect children's health.

Science.gov (United States)

Kelly, Bridget; Baur, Louise A; Bauman, Adrian E; King, Lesley

2011-08-01

Determining children's exposure to food and beverage company sponsorship, and the effect of this exposure, is important in establishing the extent to which there may be health and societal consequences. This paper aimed to provide preliminary evidence on the scope and potential effects on children of unhealthy food and beverage sponsorship. A review of published literature and media and marketing reports was conducted to determine the types of food and beverage sponsorship campaigns that children are exposed to, and the effect of corporate sponsorship (including tobacco and alcohol) on children and adolescents. A large range of food and beverage sponsorship activities, in Australia and internationally, were identified for both school and sport settings. In particular, food and beverage companies have attempted to develop a marketing presence at all levels of professional and community sport. No information was identified measuring the effect of food and beverage company sponsorship on children and adolescents. However, empirical evidence from consumer studies relating to tobacco and alcohol sponsorship has repeatedly demonstrated that sponsorship has an impact on children's product recall and product-related attitudes and behavioural intentions. While there is no available research on the direct effect of food and beverage sponsorship, the demonstrated effects of tobacco and alcohol sponsorship on children's product awareness, preferences and consumption are likely to be applicable to food companies.

Effect of type of alcoholic beverages on carbohydrate-deficient transferrin, sialic acid, and liver enzymes

NARCIS (Netherlands)

Sillanaukee, P.; Gaag, M.S. van der; Sierksma, A.; Hendriks, H.F.J.; Strid, N.; Pönniö, M.; Nikkari, S.T.

2003-01-01

Background: There are only limited data obtained under well controlled conditions on the effects of moderate drinking on markers of alcohol use disorders. The aim of this study was to investigate the effects of moderate intake of different alcoholic beverages on these markers, including

A single sip of a strong alcoholic beverage causes exposure to carcinogenic concentrations of acetaldehyde in the oral cavity.

Science.gov (United States)

Linderborg, Klas; Salaspuro, Mikko; Väkeväinen, Satu

2011-09-01

The aim of this study was to explore oral exposure to carcinogenic (group 1) acetaldehyde after single sips of strong alcoholic beverages containing no or high concentrations of acetaldehyde. Eight volunteers tasted 5 ml of ethanol diluted to 40 vol.% with no acetaldehyde and 40 vol.% calvados containing 2400 μM acetaldehyde. Salivary acetaldehyde and ethanol concentrations were measured by gas chromatography. The protocol was repeated after ingestion of ethanol (0.5 g/kg body weight). Salivary acetaldehyde concentration was significantly higher after sipping calvados than after sipping ethanol at 30s both with (215 vs. 128 μmol/l, psipping of the alcoholic beverages. Carcinogenic concentrations of acetaldehyde are produced from ethanol in the oral cavity instantly after a small sip of strong alcoholic beverage, and the exposure continues for at least 10 min. Acetaldehyde present in the beverage has a short-term effect on total acetaldehyde exposure. Copyright © 2011 Elsevier Ltd. All rights reserved.

A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, “Hardaliye”

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Fatma Coskun

2017-01-01

Full Text Available Hardaliye is a non-alcoholic fermented beverage produced in a traditional way in Thrace, the European part of Turkey. The nutritional value of hardaliye is derived from the grapes and the fermentation process. Health benefits of hardaliye are also related to etheric oils present in mustard seeds. Hardaliye is a lactic acid fermented traditional beverage produced from grape juice and crushed grapes with the addition of different concentrations of whole/ground or heat-treated mustard seeds and sour cherry leaves. The color of hardaliye reflects the original color of the grapes and has a characteristic aroma. Dark red grape is preferred. Benzoic acid is used as preservative during production. Benzoic acid inhibits or decreases alcohol production by affecting the yeast. Fermentation occurs at room temperature for 7–10 days. If the ambient temperature is low, fermentation process can be extended until 20 days. Once fermented, the hardaliye is stored at 4 °C for three to four months. The hardaliye is consumed either fresh or aged. If it is aged, hardaliye may contain alcohol. The industrial production is just in small-scale and it must be developed. More studies are required to determine characteristic properties of hardaliye. Identification of the product properties will supply improvement for industrial production.

Composition and Nutrient Information of Non-Alcoholic Beverages in the Spanish Market: An Update

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María Serrano Iglesias

2016-10-01

Full Text Available The aim of this study was to draw an updated map of the nutrition facts in the different categories of non-alcoholic beverages in the Spanish market based on the information declared on the labels of these products; we expect this first step to justify the need for the coordination and harmonization of food composition tables in Spain so that there will be an updated database available to produce realistic scientific nutrient intake estimates in accordance with the actual market scenario. Materials and Methods: The nutrition facts declared on the labels of non-alcoholic beverages by manufacturers in Spain were compiled and studied. Results: The database included 211 beverages classified in 7 groups with energy/carbohydrate content per 100 mL ranging from 0–55 kcal/0–13 g for soft drinks; 2–60 kcal/0–14.5 g for energy drinks; 24–31 kcal/5.8–7.5 g for sports drinks; 1–32 kcal/0–7.3 g for drinks containing mineral salts in their composition; 14–69 kcal/2.6–17 g for fruit juice, nectar, and grape musts; 43–78 kcal/6.1–14.4 g for vegetable drinks; and 33–88 kcal/3.6–14 g for dairy drinks. Conclusion: The current non-alcoholic beverage market is a dynamic, growing, and highly innovative one, allowing consumers to choose according to their preferences, needs, or level of physical activity at any moment of the day.

Production and storage stability of non alcoholic banana beverage powder.

Science.gov (United States)

Mugula, J K; Lyimo, M H; Kessy, F L

1994-02-01

Powder for an instant, non-alcoholic beverage formulation was manufactured by sundrying and ovendrying of a popular dessert ('silk') banana variety. The reconstituted beverage was organoleptically acceptable. The effect of traditional sundrying on mats and ovendrying methods on product quality was investigated. Sundrying resulted in losses of Vitamin A, C and total sugar contents by 74, 91 and 63%, while ovendrying losses were 73, 90 and 62%, respectively. Nutrient losses during storage for three months in transparent polythene bags reached 93, 93 and 70% in sundried samples and 84, 99 and 55% in ovendried samples, respectively. The moisture content of sundried and ovendried samples increased by 12 and 17%, respectively, during storage. The increase in microbial load in this period was higher in sundried samples.

Consumption estimation of non alcoholic beverages, sodium, food supplements and oil.

Science.gov (United States)

López Díaz-Ufano, María Luisa

2015-02-26

The interest in the type and quantity of non alcoholic beverage, sodium, food supplements and oil consumption is not new, and numerous approaches have been used to assess beverage intake, but the validity of these approaches has not been well established. The need to intake liquids varies depending on the diet, the physical activity carried out, the environmental temperature, the humidity, etc. The variety of beverages in the diet can contribute to increasing the micro nutrient intake: vitamins, antioxidants, minerals. Risks associated to high sodium consumption are: an increase in high blood pressure, vascular endothelial deterioration, bone demineralisation, kidney disease, stomach cancer. Progress in health, investigation, education, etc. are leading to an increase in food supplement consumption. Olive oil represents one of the basic pillars of the Mediterranean diet and its normal presence in nutrition guarantees an adequate content of some important nutrients; not only oleic acid and linoleic acid but also tocopherols, phytoesterols and phenolic compounds. Biomarkers of intake are able to objectively assess dietary intake/status without the bias of self-reported dietary intake errors and also overcome the problem of intra-individual diet variability. Furthermore, some methods of of measuring dietary intake used biomarkers to validate the data it collects. Biological markers may offer advantages and be able to improve the estimates of dietary intake assessment, which impact into the statistical power of the study. There is a surprising paucity of studies that systematically examine the correlation of beverages intake and hydration biomarker in different populations. There is no standardized questionnaire developed as a research tool for the evaluation of non alcoholic beverages, sodium, food supplements and oil intake in the general population. Sometimes, the information comes from different sources or from different methodological characteristics which raises

The effect of alcoholic beverages on iron and zinc metabolism in the rat.

Science.gov (United States)

Fairweather-Tait, S J; Southon, S; Piper, Z

1988-09-01

1. Male Wistar rats (approximately 200 g) were given distilled water and a semi-synthetic control diet for 6 d. On day 7, 37 kBq 65Zn were administered intramuscularly and the rats were given distilled water, beer, cider, red wine, whisky or ethanol as their only source of fluid. The wine, whisky and ethanol were diluted so that each of the beverages contained a similar ethanol concentration (approximately 30 g/l). Food and fluid intake, growth rate and whole-body 65Zn were measured regularly over 11 d, after which animals were killed and blood haemoglobin (Hb) concentration, liver iron stores and the Zn concentration in testes determined. 2. There were no differences in body-weight gain or food intake between groups but fluid intake for the beer group was considerably higher than that for the other groups. 3. There was a significant effect of the type of alcoholic beverage consumed on whole-body 65Zn retention. Rats given whisky had a smaller daily loss of 65Zn than those given water, beer or cider. The ethanol group also showed a lower rate of 65Zn loss compared with the water group. The observed changes in whole-body 65Zn retention could be explained by an adverse influence of ethanol on Zn absorption from the diet. 4. Blood Hb and testes Zn concentration were similar in all groups but the type of liquid consumed influenced liver Fe levels. The cider group had the lowest liver Fe values and the ethanol group the highest values. 5. It is apparent from the present study that ethanol and alcoholic beverages affect Zn and Fe metabolism, but that the effects of ethanol are moderated by other components of the alcoholic beverages.

Specific bioanalytical optical and photoelectrochemical assays for detection of methanol in alcoholic beverages.

Science.gov (United States)

Barroso, Javier; Díez-Buitrago, Beatriz; Saa, Laura; Möller, Marco; Briz, Nerea; Pavlov, Valeri

2018-03-15

Methanol is a poison which is frequently discovered in alcoholic beverages. Innovative methods to detect methanol in alcoholic beverages are being constantly developed. We report for the first time a new strategy for the detection of methanol using fluorescence spectroscopy and photoelectrochemical (PEC) analysis. The analytical system is based on the oxidation of cysteine (CSH) with hydrogen peroxide (H 2 O 2 ) enzymatically generated by alcohol oxidase (AOx). H 2 O 2 oxidizes capping agent CSH, modulating the growth of CSH-stabilized cadmium sulphide quantum dots (CdS QDs). Disposable screen-printed carbon electrodes (SPCEs) modified with a conductive osmium polymer (Os-PVP) complex were employed to quantify resulting CdS QDs. This polymer facilitates the "wiring" of in situ enzymatically generated CdS QDs, which photocatalyze oxidation of 1-thioglycerol (TG), generating photocurrent as the readout signal. Likewise, we proved that our systems did not suffer from interference by ethanol. The PEC assays showed better sensitivity than conventional methods, covering a wide range of potential applications for methanol quantification. Copyright © 2017 Elsevier B.V. All rights reserved.

Alcohol Consumption, Beverage Preference, and Diet in Middle-Aged Men from the STANISLAS Study

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Bernard Herbeth

2012-01-01

Full Text Available The question about differences in dietary patterns associated with beer, wine, and spirits is still unresolved. We used diet data from 423 middle-aged males of the STANISLAS Study. Using adjusted values for covariates, we observed a negative significant association between increasing alcohol intakes and the consumption of milk, yogurt, and fresh/uncured cheese, sugar and confectionery, vegetables and fruits, and a significant positive relationship with cheese, meat and organs, pork-butcher's meat, and potatoes. In addition, the first dietary pattern identified by factor analysis (characterized a more prudent diet was inversely related to alcohol intakes. Conversely, when analyzing daily consumption of specific food groups and diet patterns according to beverage preference (wine, beer, and spirits, no significant difference was observed. In conclusion, in this sample of middle-aged French males, there was a linear trend between increasing alcohol intakes and worsening of quality of diet, while no difference was observed according to beverage preference.

Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks.

Science.gov (United States)

Gaglio, Raimondo; Francesca, Nicola; Di Gerlando, Rosalia; Mahony, Jennifer; De Martino, Simone; Stucchi, Carlo; Moschetti, Giancarlo; Settanni, Luca

2017-10-01

This study aimed to evaluate the levels of enteric bacteria in ice cubes produced in different environments (home-made, prepared in bars and pubs with ice machines and produced in industrial plants) and to determine their survival in different alcoholic beverages and soft drinks. Members of the Enterobacteriaceae family were found in almost all samples analysed. All industrial and the majority of home-made samples did not contain coliforms. Enterococci were not identified in domestic samples while they were detected in two industrial and three bar/pub samples. The samples collected from bars and pubs were characterized by the highest levels of enteric bacteria. Fourteen strains representing 11 species of eight bacterial genera were identified, some of which are known agents of human infections. The most numerous groups included Enterococcus and Stenotrophomonas. The survival of Enterococcus faecium ICE41, Pantoea conspicua ICE80 and Stenotrophomonas maltophilia ICE272, that were detected at the highest levels (100-400 CFU/100 mL thawed ice) in the ice cubes, was tested in six drinks and beverages characterized by different levels of alcohol, CO 2 , pH and the presence of antibacterial ingredients. The results showed a species-specific behaviour and, in general, a reduction of the microbiological risks associated with ice after its transfer to alcoholic or carbonated beverages. Copyright © 2017 Elsevier Ltd. All rights reserved.

Fluid milk consumption and demand response to advertising for non-alcoholic beverages

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K. RICKERTSEN

2008-12-01

Full Text Available Norwegian fluid milk consumption has declined steadily over the last twenty years, despite the dairy industry spending increasing amounts of money on advertising. Using a two-stage model, we investigate whether advertising has increased the demand for milk. No effect of advertising on the demand for non-alcoholic beverages is found in the first stage. In the second stage, an almost ideal demand system including advertising expenditures on competing beverages is estimated. The effects of generic advertising within the beverage group are positive and significant for whole milk and negative and significant for lower fat milk. The own-advertising elasticity for the combined fluid milk group is 0.0008. This highly inelastic elasticity suggests that increased advertising will not be profitable for the producers. Several cross-advertising effects are statistically significant, emphasizing the usefulness of a demand system approach.

Short-term salivary acetaldehyde increase due to direct exposure to alcoholic beverages as an additional cancer risk factor beyond ethanol metabolism

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Monakhova Yulia B

2011-01-01

Full Text Available Abstract Background An increasing body of evidence now implicates acetaldehyde as a major underlying factor for the carcinogenicity of alcoholic beverages and especially for oesophageal and oral cancer. Acetaldehyde associated with alcohol consumption is regarded as 'carcinogenic to humans' (IARC Group 1, with sufficient evidence available for the oesophagus, head and neck as sites of carcinogenicity. At present, research into the mechanistic aspects of acetaldehyde-related oral cancer has been focused on salivary acetaldehyde that is formed either from ethanol metabolism in the epithelia or from microbial oxidation of ethanol by the oral microflora. This study was conducted to evaluate the role of the acetaldehyde that is found as a component of alcoholic beverages as an additional factor in the aetiology of oral cancer. Methods Salivary acetaldehyde levels were determined in the context of sensory analysis of different alcoholic beverages (beer, cider, wine, sherry, vodka, calvados, grape marc spirit, tequila, cherry spirit, without swallowing, to exclude systemic ethanol metabolism. Results The rinsing of the mouth for 30 seconds with an alcoholic beverage is able to increase salivary acetaldehyde above levels previously judged to be carcinogenic in vitro, with levels up to 1000 μM in cases of beverages with extreme acetaldehyde content. In general, the highest salivary acetaldehyde concentration was found in all cases in the saliva 30 sec after using the beverages (average 353 μM. The average concentration then decreased at the 2-min (156 μM, 5-min (76 μM and 10-min (40 μM sampling points. The salivary acetaldehyde concentration depends primarily on the direct ingestion of acetaldehyde contained in the beverages at the 30-sec sampling, while the influence of the metabolic formation from ethanol becomes the major factor at the 2-min sampling point. Conclusions This study offers a plausible mechanism to explain the increased risk for oral

Use of false ID cards and other deceptive methods to purchase alcoholic beverages during high school.

Science.gov (United States)

Schwartz, R H; Farrow, J A; Banks, B; Giesel, A E

1998-01-01

Altered motor vehicle drivers's licenses or other falsified or counterfeit photo identification cards are widely and illegally used by teenagers to obtain beer and other alcohol beverages. We obtained information on the methods currently used by teenagers to purchase beer and wine by asking nine hundred teenagers, between 16-19 years old to complete a brief, confidential questionnaire. High school students most often obtained alcoholic beverages by requesting someone of legal age to purchase it for them. College students used borrowed, altered, or counterfeit identification (ID) more often than high school students. Photo IDs purchased through mail order from a magazine advertisement were used infrequently and when use was attempted, they were sometimes (25%) unsuccessful. Fifteen percent of high school students, 14% of college freshmen, and 24% of teenage drug abusers were able to purchase beer by the case with borrowed, altered, or fake ID. Suggestions to reduce sales of alcohol-containing beverages to minors include universal "carding" of prospective purchasers, use of two view or hologram photos on a drivers' license, requiring three different ID cards at the point of purchase, and penalties to stores that fail to make a good effort to identify underage customers.

Relation Between Rates of Geriatric Suicide and Consumption of Alcohol Beverages in European Countries

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Leo Sher

2006-01-01

Full Text Available Among older adults, suicide is a significant and persistent health problem. The highest suicide rate is found among white men aged 65 years and older. The causes of elder suicide are multifaceted. Although no predominate factor precipitates or explains geriatric suicide, alcohol is strongly linked to suicide attempts and completions. This study examined the relationship between rates of suicide in 65- to 74-year-olds and per capita consumption of alcoholic beverages in European countries. Data on suicide rates in 65- to 74-year-olds and per capita consumption of alcoholic beverages were obtained from the World Health Organization databases. Correlations were computed to examine relationships between suicide rates in 65- to 74-year-old males and females and per capita consumption of beer, wine, and spirits in the general population in 34 European countries. There was a positive correlation between suicide rates in 65- to 74-year-old males and per capita consumption of spirits. No correlations between suicide rates in 65- to 74-year-old males and per capita consumption of beer or wine were found. We also found no correlations between rates of suicide in 65- to 74-year-old females and per capita consumption of beer, wine, or spirits. The results of this study are consistent with reports that consumption of spirits is associated with suicide events. It is to be hoped that this paper will stimulate further studies that are necessary to clarify the relation between suicide rates in different age groups and consumption of alcoholic beverages, and attract more attention to the problem of geriatric suicide.

Relationships between consumption of alcoholic beverages and healthy foods: the French supermarket cohort of 196,000 subjects.

Science.gov (United States)

Hansel, Boris; Roussel, Ronan; Diguet, Vincent; Deplaude, Amandine; Chapman, M John; Bruckert, Eric

2015-02-01

Moderate alcohol consumption is associated with reduced risk of cardiovascular disease. Related dietary habits and lifestyle may bias assessment of the relationship between alcohol intake and health status. We examined the relationship between key features relating to the consumption of alcoholic beverages and individual profiles of objective food purchases. Data were collected on regular clients of a large supermarket chain implanted across France (n = 196,604). Food items purchased were classified into three categories: (1) healthy foods; (2) unhealthy foods; and (3) others. Wine consumers favoured purchase of healthy foods more often than others, whereas the lowest level of healthy food purchasers was associated with consumption of beer and aniseed-based beverages. Bordeaux wine purchasers spent less in their average budget than the whole population for nine out of the 11 unhealthy food categories. Conversely, the budget was markedly higher in non-alcohol purchasers as compared to the whole population for seven out of the 11 unhealthy foods. The ratio of the budget for healthy to that for unhealthy foods was also distinct between the groups, being highest for wine and lowest for beer. In the subgroup of non-alcohol consumers, this ratio was intermediate but significantly lower relative to values in the five subcategories of wine purchasers. Marked differences in the profile of the purchase of healthy versus unhealthy food products as a function of the subcategory of alcoholic beverage consumed were documented, revealing a critical unidentified confounding feature in analyses of the potential relationship between alcohol consumption and protection against cardiovascular disease. © The European Society of Cardiology 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Position of Serbia on the international market of alcoholic beverages

OpenAIRE

Đorović, Milutin; Stevanović, Simo; Lazić, Verica

2012-01-01

This paper presents a comparative analysis of the major indicators of both the world and domestic markets of alcoholic beverages. Namely, for the last 21 years, for the observed subperiods, the method of comparative analysis were used to study quantitative and structural differences in the production and trade of analyzed product groups, at both the world and at the level of continents and some countries. The leading manufacturers and flows of international trade and the leading exporters and...

Sales impact of displaying alcoholic and non-alcoholic beverages in end-of-aisle locations: an observational study.

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Nakamura, Ryota; Pechey, Rachel; Suhrcke, Marc; Jebb, Susan A; Marteau, Theresa M

2014-05-01

In-store product placement is perceived to be a factor underpinning impulsive food purchasing but empirical evidence is limited. In this study we present the first in-depth estimate of the effect of end-of-aisle display on sales, focussing on alcohol. Data on store layout and product-level sales during 2010-11 were obtained for one UK grocery store, comprising detailed information on shelf space, price, price promotion and weekly sales volume in three alcohol categories (beer, wine, spirits) and three non-alcohol categories (carbonated drinks, coffee, tea). Multiple regression techniques were used to estimate the effect of end-of-aisle display on sales, controlling for price, price promotion, and the number of display locations for each product. End-of-aisle display increased sales volumes in all three alcohol categories: by 23.2% (p = 0.005) for beer, 33.6% (p sales of alcohol and non-alcoholic beverages. Restricting the use of aisle ends for alcohol and other less healthy products might be a promising option to encourage healthier in-store purchases, without affecting availability or cost of products. Copyright © 2014 The Authors. Published by Elsevier Ltd.. All rights reserved.

Traditional alcoholic beverages of Tanzania: production, quality and changes in quality attributes during storage.

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Tüsekwa, A B; Mosha, T C; Laswai, H S; Towo, E E

2000-03-01

Traditional alcoholic beverages of Tanzania play an important role in the daily social, economic, nutritional and cultural life of the people. Production, quality and changes in quality attributes during ambient temperature storage were investigated in traditional Tanzanian beers (Mbege and Komoni) and wines (Mnanasi, Wanzuki and Mofru). The quality attributes of the alcoholic beverages indicated that pH levels were in the range of 4.15-4.20 and 3.9-5.5 for the beers and wines respectively. Total, fixed and volatile acidity in the beers were in the range of 0.41-0.62, 0.28-0.38 and 0.06-0.09 g/100 mL respectively while in the wines acidity levels were in the range of 0.23-0.66, 0.13-0.33 and 0.05-0.06 g/100 mL for the total, fixed and volatile acidity respectively. Concentration of total solids in the beers ranged between 7.00 and 12.80 degrees Brix while in the wines ranged between 3.45 and 6.65 degrees Brix. Specific gravity of the beers ranged between 1.0097 and 1.0374 while for wines the specific gravity was lower, ranging between 0.9971 and 0.9989. Alcohol concentration was higher in wines (range 3.84-9.75 g/100 mL) than in beers (range 1.72-2.76 g/100 mL). Storage of the beverages under ambient temperatures for various lengths of time resulted in significant (P Wines were more stable during storage than beers, with Mofru wine being the most stable. The rates of total acid production per hour were Mnanasi (0.0196 g/100 mL), Wanzuki (0.0047 g/100 mL) and Mofru (0.0005 g/100 mL). Use of low brewing technologies involving uncontrolled fermentation, unsanitary conditions and use of rudimentary equipment for processing, packaging and storage resulted in beers and wines of low quality and short shelf-life. To foster commercial exploitation of the products, there is a need to develop appropriate small and medium-level brewing technologies that will improve the quality of the traditional alcoholic beverages and extend their shelf-life through hygienic and controlled

Differences in trouble per litre of different alcoholic beverages - A global comparison with the GENACIS dataset.

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Room, Robin; Ferris, Jason; Bond, Jason; Greenfield, Thomas K; Graham, Kathryn

2011-01-01

Different alcoholic beverages are seen as causing more or less trouble, with spirits historically often seen as the most troublesome. Differences in the "trouble per litre" could reflect differences in the beverages themselves (e.g., faster effect of stronger beverages, additives/contaminants in informal beverages), or could reflect characteristics of those drinking each beverage. Using two alternative definitions of beverage choice and measures of personal and of social consequences of drinking, the paper examines trouble per litre among beer, wine and spirits drinkers in 19 different societies represented in the GENACIS dataset. There is no general pattern which holds across cultures of more or less trouble being associated with a particular beverage type. Wine seems to be less associated with trouble than beer or spirits in a number of societies, but there are counter-instances in other societies. There is no overall trend across cultures in comparing trouble associated with beer and with spirits. In a number of societies, drinkers with no predominant beverage report more problems than those mainly drinking beer or wine. Controlling for gender and age reduces the tilt towards less trouble from wine drinking, particularly for social consequences of drinking.

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

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Goldfinger, Tedd M

2003-08-01

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.

Total contents of phenolics, flavonoids, tannins and antioxidant capacity of selected traditional Ethiopian alcoholic beverages

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A. Debebe

2016-02-01

Full Text Available The aim of this study was to determine the total contents of phenolics, tannins and flavonoids and antioxidant capacity and their relationships in traditional Ethiopian alcoholic beverages. They have been determined utilizing Folin–Ciocalteu assay, aluminum chloride precipitating agent and 2,2-diphenyl-1-picrylhydrazyl (DPPH assay, respectively. The most widely consumed beverages and which have many varieties were selected for this study. These are gesho fermented and non-gesho beverages tella, tej, borde, keribo, birz, korefe and areke. The total phenolic content obtained in gallic acid equivalent (GAE μg mL-1 was: areke (0.2–0.62, tella (10.1–19.1, tej (5.8–9.5, keribo (10.4–14.9, birz (10.5–12.2, korefe (9.2–10.7 and borde (8.4–10.6. The majority of phenolic compounds in the alcoholic beverages are non-tannic and non-flavonoid compounds. The antioxidant capacity obtained in ascorbic acid equivalent (AAE μg mL-1 was: areke (-0.28–284, tella (31.6–201, tej (1.73–73.7, keribo (39.21–90.11, birz (41.95–63.08, korefe (58.25–96.45 and borde (180–217. The variation in the antioxidant activity among the beverages is due to the types and amount of ingredients used, disparity in the preparation process and the types of phenolic compounds found. The relationship between total phenolics and antioxidant activities was investigated using Pearson correlation at 95% confidence level. The results obtained indicate that the non-gesho fermented beverages such as keribo (-0.714, birz (-0.686 and borde (-0.212 have negative antioxidant correlation with the total phenolic, whereas, fermented beverages with gesho such as tella (0.539, tej (0.385 and korefe (0.557 have positive correlations. Areke has an overall positive correlation (0.609, but, the cereal areke which does not have medicinal plants has negative correlation. DOI: http://dx.doi.org/10.4314/bcse.v30i1.3

Beverage specific alcohol intake in a population-based study: Evidence for a positive association between pulmonary function and wine intake

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McCann Susan E

2002-05-01

Full Text Available Abstract Background Lung function is a strong predictor of cardiovascular and all-cause mortality. Previous studies suggest that alcohol exposure may be linked to impaired pulmonary function through oxidant-antioxidant mechanisms. Alcohol may be an important source of oxidants; however, wine contains several antioxidants. In this study we analyzed the relation of beverage specific alcohol intake with forced expiratory volume in one second (FEV1 and forced vital capacity (FVC in a random sample of 1555 residents of Western New York, USA. Methods We expressed pulmonary function as percent of predicted normal FEV1 (FEV1% and FVC (FVC% after adjustment for height, age, gender and race. To obtain information on alcohol intake we used a questionnaire that reliably queries total alcohol and beverage specific recent (past 30 days and lifetime alcohol consumption. Results: Using multiple linear regression analysis after adjustment for covariates (pack-years of smoking, weight, smoking status, education, nutritional factors and for FEV1%, in addition, eosinophil count, we observed no significant correlation between total alcohol intake and lung function. However, we found positive associations of recent and lifetime wine intake with FEV1% and FVC%. When we analyzed white and red wine intake separately, the association of lung function with red wine was weaker than for white wine. Conclusion While total alcohol intake was not related to lung function, wine intake showed a positive association with lung function. Although we cannot exclude residual confounding by healthier lifestyle in wine drinkers, differential effects of alcoholic beverages on lung health may exist.

Beverage- and Brand-Specific Binge Alcohol Consumption among Underage Youth in the U.S.

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Naimi, Timothy S; Siegel, Michael; DeJong, William; O'Doherty, Catherine; Jernigan, David

2015-09-01

Binge drinking is a common and risky pattern of alcohol consumption among youth; beverage and brand-specific consumption during binge drinking is poorly understood. The objective was to characterize beverage- and brand-specific consumption associated with binge drinking among underage youth in the U.S. An internet panel was used to obtain a sample of 1,032 underage youth aged 13-20, who drank alcohol in the past 30 days. For each brand consumed, youth reported drinking quantity and frequency, and whether they engaged in binge drinking with that brand (≥5 drinks for males, ≥4 for females). Each youth reporting binge drinking with a brand constituted a binge drinking report. Overall, 50.9% of youth binge drank with ≥1 brand, and 36.5% of youth who consumed any particular brand reported binge drinking with it. Spirits accounted for 43.8% of binge drinking reports. Twenty-five brands accounted for 46.2% of binge drinking reports. Many of these brands were disproportionately associated with binge drinking relative to their youth market share. Binge drinking among youth is most commonly involves spirits, and binge drinking is concentrated within a relatively small number of brands. Understanding factors underlying beverage and brand preference among binge drinking youth could assist prevention efforts.

Formation of Polyphenol-Denatured Protein Flocs in Alcohol Beverages Sweetened with Refined Cane Sugars.

Science.gov (United States)

Eggleston, Gillian; Triplett, Alexa

2017-11-08

The sporadic appearance of floc from refined, white cane sugars in alcohol beverages remains a technical problem for both beverage manufacturers and sugar refiners. Cane invert sugars mixed with 60% pure alcohol and water increased light scattering by up to ∼1000-fold. Insoluble and soluble starch, fat, inorganic ash, oligosaccharides, Brix, and pH were not involved in the prevailing floc-formation mechanism. Strong polynomial correlations existed between the haze floc and indicator values (IVs) (color at 420 nm pH 9.0/color at pH 4.0-an indirect measure of polyphenolic and flavonoid colorants) (R 2 = 0.815) and protein (R 2 = 0.819) content of the invert sugars. Ethanol-induced denaturation of the protein exposed hydrophobic polyphenol-binding sites that were further exposed when heated to 80 °C. A tentative mechanism for floc formation was advanced by molecular probing with a haze (floc) active protein and polyphenol as well as polar, nonpolar, and ionic solvents.

Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ

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Leticia Tinoco Gonçalves

2014-08-01

Full Text Available Jabuticaba (Myrciariasp is a fruit native to the Atlantic Forest, belonging to the Myrtaceae family, and commonly found in Brazil. It presents considerable economic potential because it can be consumed as raw fruit or processed food. In Varre-Sai, RJ, jabuticaba is strongly used in the industrialization of alcoholic beverages. The production of fermented alcoholic alternative is used to avoid waste, and make the most of the considerable nutritional value of the fruit. The content of anthocyanins in jabuticaba ranges from 310 and 315mg/100g, relatively high value compared to other fruits considered rich in antioxidants. Therefore, sensory analyses of jabuticaba alcoholic beverages produced in Varre-Sai can improve the quality of the product and potential sales. Given that the part of jabuticaba rich in phenolic compounds is the bark, the whole use of the fruit is the best alternative to take advantage of its benefits. Sensory analysis evaluated the acceptance of fermented alcoholic of Jabuticaba, in relation to its overall rating attributes, color, flavor and aroma, based on a 9-point hedonic scale, with ends named strongly disliked (1 and strongly liked (9; as well as purchase intention of tasters by a 5-point hedonic scale, with anchor points would certainly buy (5 and would not certainly buy (1. The results showed that the products had good acceptance and the fermented Sweet Tinto was rated best in all attributes, obtaining 90.18% frequency in the acceptance of hedonic scale, with respect to global acceptance. Even in the hypothetical situation of purchase, it received 74.5% of the votes in the good range of the scale. This shows that the alcoholic fermented beverages may be an alternative for the consumption of antioxidants, and that their production can improve the income of farmers as well as help avoid fruit wasting.

Price and income elasticities of demand for alcoholic beverages.

Science.gov (United States)

Ornstein, S I; Levy, D

1983-01-01

Estimating the demand for alcoholic beverages represents a difficult statistical problem. A number of studies have attempted to estimate the demand for beer, wine, distilled spirits, or total alcohol consumption. The results vary widely according to country of study, data used, and model and statistical technique. For the United States, most studies find the demand for beer to be relatively price inelastic, at around -0.3. The demand for distilled spirits appears to be unitary price elasticity or somewhat greater, around -1.5. The evidence on wine is too sketchy to draw any conclusions. There is no strong evidence of substitutability among beer, wine, and distilled spirits based on econometric models, nor evidence that advertising plays a strong role in the aggregate demand for beer, wine, or distilled spirits. The main policy implication is that price increases to control consumption will have a stronger impact on the consumption of distilled spirits than on beer.

Concoction of harmful substances in homemade alcoholic beverages in rural areas of Mopani district in Limpopo province-RSA: implications for social work practice.

Science.gov (United States)

Makhubele, J C

2013-10-01

The primary aim of this article is to explore and describe the production and consumption of homemade alcohol and its associated challenges in relation to implications for social work practice. Qualitative, explorative, descriptive, and contextual design was ideal and purposive and snowball sampling methods were used in this research. Data was collected through interviews with brewers and consumers of homemade alcoholic beverages. It was found that foreign substances are put into homemade alcoholic beverages for commercial reasons in an attempt to address social exclusion.

The importance of alcoholic beverage type for suicide in Japan: a time-series analysis, 1963-2007.

Science.gov (United States)

Norström, Thor; Stickley, Andrew; Shibuya, Kenji

2012-05-01

Japan has one of the highest suicide rates in the world. Cohort analysis has suggested that alcohol consumption is a risk factor for suicide in Japan. However, this relationship has not been observed at the population level when a measure of per capita total alcohol consumption has been analysed. The present study employed a time-series analysis to examine whether these contradictory findings may be due to the existence of beverage-specific effects on suicide. An autoregressive integrated moving average model was used to assess the relationship between the consumption of different types of alcohol and suicide rates from 1963 to 2007. The data comprised age-adjusted suicide rates for the ages 15-69, and information on beverage-specific alcohol consumption per capita (15+). The unemployment rate was included as a control variable. During 1963-2007, male suicide rates increased substantially whereas female rates decreased slightly. Consumption of distilled spirits was significantly related to male suicide rates (but not in women) with a 1L increase in consumption associated with a 21.4% (95% confidence interval: 3.2-42.9) increase in male suicide rates. There was no statistically significant relationship between suicide and any other form of alcohol consumption (beer, wine, other alcohol). This is the first study that has shown an association between spirits consumption and male suicide in Japan. Potentially beneficial policy changes include increasing spirits prices through taxation, reducing the physical availability of alcohol and discouraging the practice of heavy drinking. © 2011 Australasian Professional Society on Alcohol and other Drugs.

[Intake of sugar-sweetened non-alcoholic beverages and body mass index: A national sample of Chilean school children].

Science.gov (United States)

Araneda, Jacqueline; Bustos, Patricia; Cerecera, Francisco; Amigo, Hugo

2015-01-01

To estimate the association between the intake of sugar-sweetened non-alcoholic beverages and body mass index (BMI) in Chilean school children. Food consumption frequency data were analyzed for school children aged 6 to 18. The association between consumption of sugar-sweetened beverages and BMI was estimated by multivariate lineal regression models. Sugar-sweetened beverages are consumed on a daily basis by 92% (95%CI:90-94) of subjects with daily intake medians of 424 mL (p25-p75:212-707). Every extra daily portion of sugar-sweetened beverages consumed by school children aged 6 to 13 is associated with 0.13 BMI z-scores (95%CI:0.04-0.2;p=0.01). School children consume sugar-sweetened beverages daily with intake medians close to 0.5L. There is an association between sugar-sweetened beverage consumption and higher BMI in Chilean school children.

Intake of sugar-sweetened non-alcoholic beverages and body mass index: A national sample of Chilean school children.

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Jacqueline Araneda

2015-03-01

Full Text Available Objective. To estimate the association between the intake of sugar-sweetened non-alcoholic beverages and body mass index (BMI in Chilean school children. Materials and methods. Food consumption frequency data were analyzed for school children aged 6 to 18. The association between consumption of sugar-sweetened beverages and BMI was estimated by multivariate lineal regression models. Results. Sugar-sweetened beverages are consumed on a daily basis by 92% (95%CI:90-94 of subjects with daily intake medians of 424 mL (p25-p75:212-707. Every extra daily portion of sugar-sweetened beverages consumed by school children aged 6 to 13 is associated with 0.13 BMI z-scores (95%CI:0.04- 0.2;p=0.01. Conclusions. School children consume sugarsweetened beverages daily with intake medians close to 0.5 L. There is an association between sugar-sweetened beverage consumption and higher BMI in Chilean school children.

Change in non-alcoholic beverage sales following a 10-pence levy on sugar-sweetened beverages within a national chain of restaurants in the UK: interrupted time series analysis of a natural experiment.

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Cornelsen, Laura; Mytton, Oliver T; Adams, Jean; Gasparrini, Antonio; Iskander, Dalia; Knai, Cecile; Petticrew, Mark; Scott, Courtney; Smith, Richard; Thompson, Claire; White, Martin; Cummins, Steven

2017-11-01

This study evaluates changes in sales of non-alcoholic beverages in Jamie's Italian, a national chain of commercial restaurants in the UK, following the introduction of a £0.10 per-beverage levy on sugar-sweetened beverages (SSBs) and supporting activity including beverage menu redesign, new products and establishment of a children's health fund from levy proceeds. We used an interrupted time series design to quantify changes in sales of non-alcoholic beverages 12 weeks and 6 months after implementation of the levy, using itemised electronic point of sale data. Main outcomes were number of SSBs and other non-alcoholic beverages sold per customer. Linear regression and multilevel random effects models, adjusting for seasonality and clustering, were used to investigate changes in SSB sales across all restaurants (n=37) and by tertiles of baseline restaurant SSB sales per customer. Compared with the prelevy period, the number of SSBs sold per customer declined by 11.0% (-17.3% to -4.3%) at 12 weeks and 9.3% (-15.2% to -3.2%) at 6 months. For non-levied beverages, sales per customer of children's fruit juice declined by 34.7% (-55.3% to -4.3%) at 12 weeks and 9.9% (-16.8% to -2.4%) at 6 months. At 6 months, sales per customer of fruit juice increased by 21.8% (14.0% to 30.2%) but sales of diet cola (-7.3%; -11.7% to -2.8%) and bottled waters (-6.5%; -11.0% to -1.7%) declined. Changes in sales were only observed in restaurants in the medium and high tertiles of baseline SSB sales per customer. Introduction of a £0.10 levy on SSBs alongside complementary activities is associated with declines in SSB sales per customer in the short and medium term, particularly in restaurants with higher baseline sales of SSBs. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2017. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

Results of a Two-Year Longitudinal Study of Beverage-Specific Alcohol Use among Adolescents

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Moore, Michele Johnson; Werch, Chudley

2007-01-01

This study explored beverage-specific alcohol consumption patterns among a sample of high school students over a two-year period. Four hundred fifty-five students completed the validated questionnaire at all three time points (2002, 2003, 2004). Variables of interest included five use measures (past year use, 30-day frequency, quantity, heavy use,…

Effects of mixing alcohol with caffeinated beverages on subjective intoxication : A systematic review and meta-analysis

NARCIS (Netherlands)

Benson, Sarah; Verster, Joris C|info:eu-repo/dai/nl/241442702; Alford, Chris; Scholey, Andrew

2014-01-01

It has been suggested that mixing alcohol with energy drinks or other caffeinated beverages may alter the awareness of (or 'mask') intoxication. The proposed reduction in subjective intoxication may have serious consequences by increasing the likelihood of engaging in potentially dangerous

Trace elements in wine and other beverages

International Nuclear Information System (INIS)

Eschnauer, H.

1974-01-01

Survey of the mostly physical methods of analysis (e.g. activation analysis) for the dectection of trace elements in wine and in other alcoholic and non-alcoholic beverages as well as for detection of radioactivity (natural and man-made) in these beverages. (HP) [de

Influence of the recall period on a beverage-specific weekly drinking measure for alcohol intake

DEFF Research Database (Denmark)

Ekholm, O.; Strandberg-Larsen, Katrine; Grønbæk, M.

2011-01-01

-reported weekly alcohol intake. Subjects/Methods: The data is derived from the Danish Health Interview Survey 2005, which is based on a region-stratified random sample of 21¿832 Danish citizens aged =16 years (response rate: 67%). The data were collected via face-to-face interviews. Results: A beverage...

A survey of metal profiles in some traditional alcoholic beverages in Nigeria

OpenAIRE

Iwegbue, Chukwujindu M A; Ojelum, Anwuli L; Bassey, Francisca I

2014-01-01

The concentrations of Cd, Pb, Ni, Cr, Cu, Co, Fe, Mn, Zn, Mg, Ca, K, and Na were determined in some traditional alcoholic beverages (oil palm wine, raphia palm wine, burukutu, pito, ogogoro) consumed in southern Nigeria, with a view to providing information on the dietary intakes of essential metals and exposure of humans to toxic metals. The concentrations of these 13 elements were determined by atomic spectrometry after nitric acid/hydrogen peroxide digestion. The mean concentrations of the...

27 CFR 17.134 - Determination of unfitness for beverage purposes.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Determination of unfitness for beverage purposes. 17.134 Section 17.134 Alcohol, Tobacco Products and Firearms ALCOHOL AND... an alcoholic concentration of 15% and tasted. Sale or use for beverage purposes is indicative of...

Acute and chronic effects of dinner with alcoholic beverages on nitric oxide metabolites in healthy men

NARCIS (Netherlands)

Sierksma, A.; Gaag, M.S. van der; Grobbee, D.E.; Hendriks, H.F.J.

2003-01-01

1. The present study investigated the acute and chronic effect of dinner with alcoholic beverages on serum nitric oxide (NO) metabolites, namely nitrate and nitrite (NOx), in 11 healthy, non-smoking middle-aged men. 2. In a randomized, diet-controlled, cross-over trial, subjects consumed dinner with

Development of a method for the quantitation of chloro-, bromo-, and iodoacetic acids in alcoholic beverages.

Science.gov (United States)

Cardador, Maria Jose; Gallego, Mercedes

2012-01-25

Chloroacetic, bromoacetic, and iodoacetic acids can be found in alcoholic beverages when they are used as preservatives/stabilizers or as disinfectants. As they are toxic components, their addition is not permitted under European Union and U.S. regulations. To date, no sensitive methods are available, and those proposed are very laborious. This paper describes a sensitive and straightforward method for the determination of the three monohalogenated acetic acids (m-HAAs) in wines and beers using static headspace extraction coupled with gas chromatography-mass spectrometry. Prior to extraction, the target analytes were esterified to increase their volatility, and all parameters related to the extraction/methylation process were optimized to achieve high efficiency (>90%). The study examined the influence both of the ethanol concentration on the headspace partitioning and of the primary acids present in wine on the derivatization reaction of the m-HAAs. The proposed method allows the determination of these compounds at microgram per liter levels in alcoholic beverages.

Whey based beverages - new generation of dairy products

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Irena Jeličić

2008-08-01

Full Text Available Whey is a by product in the process of cheese production. Composition and characteristics of whey are depending on the production technology, the end product and the quality of used milk. Liquid whey consists of approximately 93% water and contains almost 50% of total solids present in the milk of which lactose is main constituent. Lactose is the main constituent of whey while proteins represent less than 1% of total solids. Minerals and vitamins are present in fewer amounts also. Production of whey based beverages started in 1970's and until today a wide range of different whey based beverages has been developed. They can be produced from native sweet or acid whey, from deproteinised whey, from native whey which was diluted with water, from whey powder or by whey fermentation. Non alcoholic whey beverages include wide range of products obtained by mixing native sweet, diluted or acid whey with different additives like tropical fruits (but also other fruits like apples, pears, strawberries or cranberries, crops and their products (mainly bran, isolates of vegetable proteins, CO2, chocolate, cocoa, vanilla extracts and other aromatizing agents. Special attention is being paid to production of fermented whey beverages with probiotic bacteria where the most important step is the choice of suitable culture of bacteria in order to produce functional beverage with high nutritional value and acceptable sensory characteristics. Non alcoholic whey beverages also include dietetic beverages, drinks with hydrolyzed lactose, milk like drinks and powder drinks. Whey is a very good raw material for production of alcoholic beverages due to the fact that the main constituent of the solid content is lactose (about 70%. Alcoholic whey beverages include drinks with small amount of alcohol (up to 1,5%, whey beer and whey wine. Whey beverages are suitable for wide range of consumers – from children to the elderly ones. They have very high nutritional value and good

Benzoates intakes from non-alcoholic beverages in Brazil, Canada, Mexico and the United States.

Science.gov (United States)

Martyn, Danika; Lau, Annette; Darch, Maryse; Roberts, Ashley

2017-09-01

Food consumption data from national dietary surveys were combined with brand-specific-use levels reported by beverage manufacturers to calculate the exposure to benzoic acid and its salts (INS Nos 210-213) from non-alcoholic beverages in Brazil, Canada, Mexico and the United States. These four jurisdictions were identified as having some of the most prevalent use of benzoates in beverages globally. Use levels were weighted according to the brand's market volume share in the respective countries. Benzoates were reported to be used primarily in 'water-based flavoured drinks' (Codex General Standard for Food Additives (GSFA) category 14.1.4). As such, the assessments focused only on intakes from these beverage types. Two different models were established to determine exposure: probabilistic (representing non-brand loyal consumers) and distributional (representing brand-loyal consumers). All reported-use levels were incorporated into both models, including those above the Codex interim maximum benzoate use level (250 mg kg -1 ). The exception to this was in the brand-loyal models for consumers of regular carbonated soft drinks (brand loyal category) which used (1) the interim maximum use level for beverages with a pH ≤ 3.5 and (2) all reported use levels for beverages pH > 3.5 (up to 438 mg kg -1 ). The estimated exposure levels using both models were significantly lower than the ADI established for benzoates at the mean level of intake (4-40% ADI) and lower than - or at the ADI only for toddlers/children - at the 95th percentile (23-110% ADI). The results rendered in the models do not indicate a safety concern in these jurisdictions, and as such provide support for maintaining the current Codex interim maximum benzoate level of 250 mg kg -1 in water-based beverages.

Saccharomyces cerevisiae in the Production of Fermented Beverages

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Graeme M Walker

2016-11-01

Full Text Available Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively strains of the species, Saccharomyces cerevisiae. The sugary starting materials may emanate from cereal starches (which require enzymatic pre-hydrolysis in the case of beers and whiskies, sucrose-rich plants (molasses or sugar juice from sugarcane in the case of rums, or from fruits (which do not require pre-hydrolysis in the case of wines and brandies. In the presence of sugars, together with other essential nutrients such as amino acids, minerals and vitamins, S. cerevisiae will conduct fermentative metabolism to ethanol and carbon dioxide (as the primary fermentation metabolites as the cells strive to make energy and regenerate the coenzyme NAD+ under anaerobic conditions. Yeasts will also produce numerous secondary metabolites which act as important beverage flavour congeners, including higher alcohols, esters, carbonyls and sulphur compounds. These are very important in dictating the final flavour and aroma characteristics of beverages such as beer and wine, but also in distilled beverages such as whisky, rum and brandy. Therefore, yeasts are of vital importance in providing the alcohol content and the sensory profiles of such beverages. This Introductory Chapter reviews, in general, the growth, physiology and metabolism of S. cerevisiae in alcoholic beverage fermentations.

Is the demand for alcoholic beverages in developing countries sensitive to price? Evidence from China.

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Tian, Guoqiang; Liu, Feng

2011-06-01

Economic literature in developed countries suggests that demand for alcoholic beverages is sensitive to price, with an estimated price elasticity ranging from -0.38 for beer and -0.7 for liquor. However, few studies have been conducted in developing countries. We employ a large individual-level dataset in China to estimate the effects of price on alcohol demand. Using the data from China Health and Nutrition Survey for the years 1993, 1997, 2000, 2004 and 2006, we estimate two-part models of alcohol demand. Results show the price elasticity is virtually zero for beer and only -0.12 for liquor, which is far smaller than those derived from developed countries. Separate regressions by gender reveals the results are mainly driven by men. The central implication of this study is, while alcohol tax increases can raise government revenue, it alone is not an effective policy to reduce alcohol related problems in China.

Characterization of volatile compounds of Mezcal, an ethnic alcoholic beverage obtained from Agave salmiana.

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De León-Rodríguez, Antonio; González-Hernández, Lidia; Barba de la Rosa, Ana P; Escalante-Minakata, Pilar; López, Mercedes G

2006-02-22

Commercial mezcals (white, white with worm, rested, rested with worm, and aged) produced from Agave salmiana were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Thirty-seven compounds were identified, and nine of them were classified as major compounds of mezcal (MCM). Saturated alcohols, ethyl acetate, ethyl 2-hydroxypropanoate, and acetic acid form the MCM group. Minor compounds of mezcal group include other alcohols, aldehydes, ketones, large chain ethyl esters, organic acids, furans, terpenes, alkenes, and alkynes. Most of the compounds found in mezcals in this study are similar to those present in tequilas and other alcoholic beverages. However, mezcals contain unique compounds such as limonene and pentyl butanoate, which can be used as markers for the authenticity of mezcal produced from A. salmiana.

Alcohol Preferences and Event-Related Potentials to Alcohol Images in College Students.

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Thurin, Kyle; Ceballos, Natalie A; Graham, Reiko

2017-11-01

Research on attentional biases to alcohol images has used heterogeneous sets of stimuli (e.g., an isolated beer can or a group of people drinking). However, alcoholic beverage preferences play an important part in determining an individual's alcohol use pattern and may influence attentional biases, especially for inexperienced drinkers. The current study examined whether alcoholic beverage preferences affect event-related potential (ERP) indices of cue reactivity to different types of alcohol images (e.g., beer, wine, and distilled spirits) in heavy episodic drinkers. ERPs were recorded in 14 heavy episodic drinkers (7 male) who completed a Go/No-Go task using preferred and nonpreferred alcohol images with nonalcoholic beverage images as controls. Larger N2 amplitudes for preferred alcohol images were observed relative to control images and to nonpreferred alcohol images, indicating increased attentional capture by preferred beverages. P3 amplitudes and latencies were not sensitive to preferences, but latencies were delayed and amplitudes were enhanced on No-Go trials (i.e., trials requiring response inhibition). These results suggest that alcoholic beverage preference is a factor influencing alcohol cue reactivity in heavy-episodic-drinking college students. This information has methodological significance and may also be applied to improve treatment and prevention programs that focus on attentional bias modification and inhibitory control training.

Motives for mixing alcohol with energy drinks and other non-alcoholic beverages and its effects on overall alcohol consumption among UK students.

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Johnson, Sean J; Alford, Chris; Verster, Joris C; Stewart, Karina

2016-01-01

A UK student survey examined the motivations for consuming energy drinks alone and mixed with alcohol, and aimed to determine whether the type of motive had a differential effect on overall alcohol consumption. The online survey (N = 1873) assessed alcohol consumption and motivations for consumption when mixed with energy drinks (AMED) and mixed with other non-alcoholic beverages (AMOB) using a within-subject design. The most frequent neutral motives reported for AMED consumption included "I like the taste" (66.5%), and "to celebrate a special occasion" (35.2%). 52.6% of AMED consumers reported consuming AMED for at least one of five negative motives, primarily "to get drunk" (45.6%). Despite these negative motives those students reported consuming significantly less alcohol and fewer negative alcohol-related consequences on AMED occasions compared to alcohol-only (AO) occasions. Although the motives for consuming AMED and AMOB were comparable, more participants reported consuming AMED "to celebrate a special occasion", "to get drunk", because they "received the drink from someone else" or "because others drink it as well". However, significantly more students reported consuming AMOB than AMED because "It feels like I can drink more alcohol". Alcohol consumption was significantly less on AMED occasions compared to AMOB occasions, and both occasions significantly less than AO occasions. The majority of reasons for consuming AMED relate to neutral motives. Although 52.6% of students reported one or more negative motives for AMED consumption (predominantly "to get drunk") this had no differential effect on total alcohol consumption. The differences in motives suggest AMED is consumed more to enjoy special occasions and as a group-bonding experience, however alcohol consumption is significantly lower on such occasions in comparison to when AMOB or AO are consumed. Copyright © 2015. Published by Elsevier Ltd.

Detection of ethanol in alcoholic beverages or vapor phase using fluorescent molecules embedded in a nanofibrous polymer.

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Akamatsu, Masaaki; Mori, Taizo; Okamoto, Ken; Komatsu, Hirokazu; Kumagai, Ken; Shiratori, Seimei; Yamamura, Masaki; Nabeshima, Tatsuya; Sakai, Hideki; Abe, Masahiko; Hill, Jonathan P; Ariga, Katsuhiko

2015-03-25

An alcohol sensor was developed using the solid-state fluorescence emission of terphenyl-ol (TPhOH) derivatives. Admixtures of TPhOH and sodium carbonate exhibited bright sky-blue fluorescence in the solid state upon addition of small quantities of ethanol. A series of terphenol derivatives was synthesized, and the effects of solvent polarities and the structures of these π-conjugated systems on their fluorescence were systematically investigated by using fluorescence spectroscopy. In particular, π-extended TPhOHs and TPhOHs containing electron-withdrawing groups exhibited significant solvatochromism, and fluorescence colors varied from blue to red. Detection of ethanol contents in alcohol beverages (detection limit ∼ 5 v/v %) was demonstrated using different TPhOHs revealing the effect of molecular structure on sensing properties. Ethanol contents in alcoholic beverages could be estimated from the intensity of the fluorescence elicited from the TPhOHs. Moreover, when terphenol and Na2CO3 were combined with a water-absorbent polymer, ethanol could be detected at lower concentrations. Detection of ethanol vapor (8 v/v % in air) was also accomplished using a nanofibrous polymer scaffold as the immobilized sensing film.

Is the Demand for Alcoholic Beverages in Developing Countries Sensitive to Price? Evidence from China

Science.gov (United States)

Tian, Guoqiang; Liu, Feng

2011-01-01

Economic literature in developed countries suggests that demand for alcoholic beverages is sensitive to price, with an estimated price elasticity ranging from −0.38 for beer and −0.7 for liquor. However, few studies have been conducted in developing countries. We employ a large individual-level dataset in China to estimate the effects of price on alcohol demand. Using the data from China Health and Nutrition Survey for the years 1993, 1997, 2000, 2004 and 2006, we estimate two-part models of alcohol demand. Results show the price elasticity is virtually zero for beer and only −0.12 for liquor, which is far smaller than those derived from developed countries. Separate regressions by gender reveals the results are mainly driven by men. The central implication of this study is, while alcohol tax increases can raise government revenue, it alone is not an effective policy to reduce alcohol related problems in China. PMID:21776220

Is the Demand for Alcoholic Beverages in Developing Countries Sensitive to Price? Evidence from China

Directory of Open Access Journals (Sweden)

Feng Liu

2011-06-01

Full Text Available Economic literature in developed countries suggests that demand for alcoholic beverages is sensitive to price, with an estimated price elasticity ranging from −0.38 for beer and −0.7 for liquor. However, few studies have been conducted in developing countries. We employ a large individual-level dataset in China to estimate the effects of price on alcohol demand. Using the data from China Health and Nutrition Survey for the years 1993, 1997, 2000, 2004 and 2006, we estimate two-part models of alcohol demand. Results show the price elasticity is virtually zero for beer and only −0.12 for liquor, which is far smaller than those derived from developed countries. Separate regressions by gender reveals the results are mainly driven by men. The central implication of this study is, while alcohol tax increases can raise government revenue, it alone is not an effective policy to reduce alcohol related problems in China.

Attitudes toward Tobacco, Alcohol, and Non-Alcoholic Beverage Advertisement Themes among Adolescent Boys.

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Friedman, Katherine L; Roberts, Megan E; Keller-Hamilton, Brittney; Yates, Katherine A; Paskett, Electra D; Berman, Micah L; Slater, Michael D; Lu, Bo; Ferketich, Amy K

2018-02-13

Previous studies have examined what adolescents find appealing in tobacco and alcohol advertisements and how different themes in advertisements are used to manipulate consumer behaviors. Yet, we know little about the relationship between the themes portrayed in advertisements and youth attitudes towards those themes. This study compared attitudes towards advertisements for different consumer products in a sample of urban and rural adolescent boys in order to examine how key marketing themes impact adolescent attitudes towards those advertisements. Participants were 11- to 16-year-old boys (N = 1220) residing in either urban or rural Ohio Appalachian counties. Each participant viewed five print advertisements (one each for cigarettes, electronic cigarettes (e-cigarettes), smokeless tobacco (SLT), non-alcoholic beverages, and alcohol), presented in a random order, for eight seconds each. All advertisements had appeared in magazines that adolescent males commonly read. Attitudes towards each of the five advertisements were assessed. The advertisements were then coded for the presence of various themes, including social acceptance and masculinity. Analyses were conducted to determine associations between advertisement type and the attitude measure, and between the presence of a theme and the attitude measure. Overall, participants preferred non-tobacco advertisements to tobacco advertisements, rural participants had less positive attitudes and participants who had peers who used tobacco had more positive attitudes. Social acceptance and entertainment themes increased the appeal of SLT advertisements, and sex appeal increased the appeal of e-cigarette advertisements. Conclusions/Importance: Findings suggest that advertisements that promote the social nature of use in SLT advertisements may be of particular concern for their influence on adolescent boys.

Alcoholic beverage intake and risk of lung cancer: the California Men's Health Study.

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Chao, Chun; Slezak, Jeff M; Caan, Bette J; Quinn, Virginia P

2008-10-01

We investigated the effect of alcoholic beverage consumption on the risk of lung cancer using the California Men's Health Study. The California Men's Health Study is a multiethnic cohort of 84,170 men ages 45 to 69 years who are members of the Kaiser Permanente California health plans. Demographics and detailed lifestyle characteristics were collected from surveys mailed between 2000 and 2003. Incident lung cancer cases were identified by health plan cancer registries through December 2006 (n=210). Multivariable Cox's regression was used to examine the effects of beer, red wine, white wine (including rosé), and liquor consumption on risk of lung cancer adjusting for age, race/ethnicity, education, income, body mass index, history of chronic obstructive pulmonary disease/emphysema, and smoking history. There was a significant linear decrease in risk of lung cancer associated with consumption of red wine among ever-smokers: hazard ratio (HR), 0.98; 95% confidence interval (95% CI), 0.96-1.00 for increase of 1 drink per month. This relationship was slightly stronger among heavy smokers (>or=20 pack-years): HR, 0.96; 95% CI, 0.93-1.00. When alcoholic beverage consumption was examined by frequency of intake, consumption of >or=1 drink of red wine per day was associated with an approximately 60% reduced lung cancer risk in ever-smokers: HR, 0.39; 95% CI, 0.14-1.08. No clear associations with lung cancer were seen for intake of white wine, beer, or liquor. Moderate red wine consumption was inversely associated with lung cancer risk after adjusting for confounders. Our results should not be extrapolated to heavy alcohol consumption.

Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages

DEFF Research Database (Denmark)

Snitkjær, Pia; Ryapushkina, Julia; Skovenborg, Erik

2017-01-01

To obtain an understanding of the ethanol loss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured as a function of time and remaining volume in meat stocks prepared with wine and beer. A mathematical model describing the decline in volatile compounds...... like pot dimensions and temperature. When using a lid to cover the pot during cooking, the model was still valid but the ethanol concentrations decreased more steeply, corresponding to a higher exponent. The results provide a theoretical and empirical guideline for predicting the ethanol concentration...... in cooked liquid foods...

Yeasts Diversity in Fermented Foods and Beverages

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Tamang, Jyoti Prakash; Fleet, Graham H.

People across the world have learnt to culture and use the essential microorganisms for production of fermented foods and alcoholic beverages. A fermented food is produced either spontaneously or by adding mixed/pure starter culture(s). Yeasts are among the essential functional microorganisms encountered in many fermented foods, and are commercially used in production of baker's yeast, breads, wine, beer, cheese, etc. In Asia, moulds are predominant followed by amylolytic and alcohol-producing yeasts in the fermentation processes, whereas in Africa, Europe, Australia and America, fermented products are prepared exclusively using bacteria or bacteria-yeasts mixed cultures. This chapter would focus on the varieties of fermented foods and alcoholic beverages produced by yeasts, their microbiology and role in food fermentation, widely used commercial starters (pilot production, molecular aspects), production technology of some common commercial fermented foods and alcoholic beverages, toxicity and food safety using yeasts cultures and socio-economy

The influence of industry actions on the availability of alcoholic beverages in the African region.

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Babor, Thomas F; Robaina, Katherine; Jernigan, David

2015-04-01

The alcohol beverage industry has been expanding its corporate social responsibility and other business activities in sub-Saharan Africa. The aim of this paper is to evaluate the effects of these activities on the physical, economic, psychological and social availability of alcohol in the region. Narrative review. Source materials came from the business press, industry sources (websites, annual reports, press releases, conference proceedings) and the scientific literature published since 2000. The alcohol industry has intensified its activities in the African region, through their funding of social aspect organizations, technical publications, policy workshops and other corporate social responsibility activities. Marketing campaigns, new product designs and the development of industry-civil society partnerships have increased. There is evidence that the alcohol industry also engages in lobbying, information dissemination and legal action to thwart effective public health measures. The corporate social responsibility activities of the global alcohol industry have provided a vehicle to promote industry-favorable policies and increase the physical, economic, social and psychological availability of alcohol. © 2015 Society for the Study of Addiction.

Cancer risk assessment of ethyl carbamate in alcoholic beverages from Brazil with special consideration to the spirits cachaça and tiquira

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Kanteres Fotis

2010-06-01

Full Text Available Abstract Background Ethyl carbamate (EC is a multi-site carcinogen in experimental animals and probably carcinogenic to humans (IARC group 2A. Traces of EC below health-relevant ranges naturally occur in several fermented foods and beverages, while higher concentrations above 1 mg/l are regularly detected in only certain spirits derived from cyanogenic plants. In Brazil this concerns the sugarcane spirit cachaça and the manioc (cassava spirit tiquira, which both regularly exceed the national EC limit of 0.15 mg/l. This study aims to estimate human exposure in Brazil and provide a quantitative risk assessment. Methods The human dietary intake of EC via alcoholic beverages was estimated based on WHO alcohol consumption data in combination with own surveys and literature data. This data comprises the EC contents of the different beverage groups cachaça, tiquira, other spirits, beer, wine, and unrecorded alcohol (as defined by the WHO; including alcohol which is not captured in routine government statistics nor taxed. The risk assessment was conducted using the margin of exposure (MOE approach with benchmark doses obtained from dose-response modelling of animal experiments. Lifetime cancer risk was calculated using the T25 dose descriptor. Results Considering differences between pot-still and column-still cachaça, its average EC content would be 0.38 mg/l. Tiquira contained a considerably higher average EC content of 2.34 mg/l. The whole population exposure from all alcoholic beverages was calculated to be around 100 to 200 ng/kg bw/day, with cachaça and unrecorded alcohol as the major contributing factors. The MOE was calculated to range between 400 and 2,466, with the lifetime cancer risk at approximately 3 cases in 10,000. An even higher risk may exist for binge-drinkers of cachaça and tiquira with MOEs of up to 80 and 15, respectively. Conclusions According to our risk assessment, EC poses a significant cancer risk for the alcohol

Cancer risk assessment of ethyl carbamate in alcoholic beverages from Brazil with special consideration to the spirits cachaça and tiquira.

Science.gov (United States)

Lachenmeier, Dirk W; Lima, Maria C P; Nóbrega, Ian C C; Pereira, José A P; Kerr-Corrêa, Florence; Kanteres, Fotis; Rehm, Jürgen

2010-06-08

Ethyl carbamate (EC) is a multi-site carcinogen in experimental animals and probably carcinogenic to humans (IARC group 2A). Traces of EC below health-relevant ranges naturally occur in several fermented foods and beverages, while higher concentrations above 1 mg/l are regularly detected in only certain spirits derived from cyanogenic plants. In Brazil this concerns the sugarcane spirit cachaça and the manioc (cassava) spirit tiquira, which both regularly exceed the national EC limit of 0.15 mg/l. This study aims to estimate human exposure in Brazil and provide a quantitative risk assessment. The human dietary intake of EC via alcoholic beverages was estimated based on WHO alcohol consumption data in combination with own surveys and literature data. This data comprises the EC contents of the different beverage groups cachaça, tiquira, other spirits, beer, wine, and unrecorded alcohol (as defined by the WHO; including alcohol which is not captured in routine government statistics nor taxed). The risk assessment was conducted using the margin of exposure (MOE) approach with benchmark doses obtained from dose-response modelling of animal experiments. Lifetime cancer risk was calculated using the T25 dose descriptor. Considering differences between pot-still and column-still cachaça, its average EC content would be 0.38 mg/l. Tiquira contained a considerably higher average EC content of 2.34 mg/l. The whole population exposure from all alcoholic beverages was calculated to be around 100 to 200 ng/kg bw/day, with cachaça and unrecorded alcohol as the major contributing factors. The MOE was calculated to range between 400 and 2,466, with the lifetime cancer risk at approximately 3 cases in 10,000. An even higher risk may exist for binge-drinkers of cachaça and tiquira with MOEs of up to 80 and 15, respectively. According to our risk assessment, EC poses a significant cancer risk for the alcohol-drinking population in Brazil, in addition to that of alcohol alone

Chemical analysis and risk assessment of diethyl phthalate in alcoholic beverages with special regard to unrecorded alcohol.

Science.gov (United States)

Leitz, Jenny; Kuballa, Thomas; Rehm, Jürgen; Lachenmeier, Dirk W

2009-12-02

Phthalates are synthetic compounds with a widespread field of applications. For example, they are used as plasticizers in PVC plastics and food packaging, or are added to personal care products. Diethyl phthalate (DEP) may be used to denature alcohol, e.g., for cosmetic purposes. Public health concerns of phthalates include carcinogenic, teratogenic, hepatotoxic and endocrine effects. The aim of this study was to develop and validate a method for determining phthalates in alcohol samples and to provide a risk assessment for consumers of such products. A liquid-liquid extraction procedure was optimized by varying the following parameters: type of extraction solvent (cyclohexane, n-hexane, 1,1,2-trichlorotrifluoroethane), the ratio extraction solvent/sample volume (1 ratio 1 to 50 ratio 1) and the number of extraction repetitions (1-10). The best extraction yield (99.9%) was achieved with the solvent 1,1,2-trichlorotrifluoroethane, an extraction solvent volume/sample volume ratio of 10 ratio 1 and a double extraction. For quantification, gas chromatography/mass spectrometry with deuterated internal standards was used. The investigated samples were alcoholic beverages and unrecorded alcohol products from different countries (n = 257). Two unrecorded alcohol samples from Lithuania contained diethyl phthalate in concentrations of 608 mg/L and 210 mg/L. The consumption of the phthalate-positive unrecorded alcohols would exceed tolerable daily intakes as derived from animal experiments. Both positive samples were labelled as cosmetic alcohol, but had clearly been offered for human consumption. DEP seems to be unsuitable as a denaturing agent as it has no effect on the organoleptic properties of ethanol. In light of our results that DEP might be consumed by humans in unrecorded alcohols, the prohibition of its use as a denaturing agent should be considered.

Chemical analysis and risk assessment of diethyl phthalate in alcoholic beverages with special regard to unrecorded alcohol.

Directory of Open Access Journals (Sweden)

Jenny Leitz

2009-12-01

Full Text Available Phthalates are synthetic compounds with a widespread field of applications. For example, they are used as plasticizers in PVC plastics and food packaging, or are added to personal care products. Diethyl phthalate (DEP may be used to denature alcohol, e.g., for cosmetic purposes. Public health concerns of phthalates include carcinogenic, teratogenic, hepatotoxic and endocrine effects. The aim of this study was to develop and validate a method for determining phthalates in alcohol samples and to provide a risk assessment for consumers of such products.A liquid-liquid extraction procedure was optimized by varying the following parameters: type of extraction solvent (cyclohexane, n-hexane, 1,1,2-trichlorotrifluoroethane, the ratio extraction solvent/sample volume (1 ratio 1 to 50 ratio 1 and the number of extraction repetitions (1-10. The best extraction yield (99.9% was achieved with the solvent 1,1,2-trichlorotrifluoroethane, an extraction solvent volume/sample volume ratio of 10 ratio 1 and a double extraction. For quantification, gas chromatography/mass spectrometry with deuterated internal standards was used. The investigated samples were alcoholic beverages and unrecorded alcohol products from different countries (n = 257. Two unrecorded alcohol samples from Lithuania contained diethyl phthalate in concentrations of 608 mg/L and 210 mg/L.The consumption of the phthalate-positive unrecorded alcohols would exceed tolerable daily intakes as derived from animal experiments. Both positive samples were labelled as cosmetic alcohol, but had clearly been offered for human consumption. DEP seems to be unsuitable as a denaturing agent as it has no effect on the organoleptic properties of ethanol. In light of our results that DEP might be consumed by humans in unrecorded alcohols, the prohibition of its use as a denaturing agent should be considered.

Ethyl carbamate in alcoholic beverages from Mexico (tequila, mezcal, bacanora, sotol) and Guatemala (cuxa): market survey and risk assessment.

Science.gov (United States)

Lachenmeier, Dirk W; Kanteres, Fotis; Kuballa, Thomas; López, Mercedes G; Rehm, Jürgen

2009-01-01

Ethyl carbamate (EC) is a recognized genotoxic carcinogen, with widespread occurrence in fermented foods and beverages. No data on its occurrence in alcoholic beverages from Mexico or Central America is available. Samples of agave spirits including tequila, mezcal, bacanora and sotol (n=110), and of the sugarcane spirit cuxa (n=16) were purchased in Mexico and Guatemala, respectively, and analyzed for EC. The incidence of EC contamination was higher in Mexico than in Guatemala, however, concentrations were below international guideline levels (Mexico.

Maternal consumption of pulque, a traditional central Mexican alcoholic beverage: relationships to infant growth and development.

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Backstrand, J R; Allen, L H; Martinez, E; Pelto, G H

2001-08-01

To document the consumption during pregnancy of pulque, a traditional central Mexican alcoholic beverage, and its relationship to subsequent infant size, physical growth and performance on the Bayley Scales of Infant Development. Prospective cohort study. Six villages in rural, central Mexico in 1984-1985. Seventy mother-infant pairs. Most women (72.9%) consumed pulque during pregnancy, and 28.6% consumed more than 150 g ethanol week(-1) from the beverage. Individuals who consumed pulque showed no compensating decrease in energy obtained from other foods. Pulque consumption possessed curvilinear relationships with both infant length (at 1 and 6 months) and Bayley mental performance (at 6 months). Heavy pulque intakes were associated with smaller infant size and poorer mental performance. In modest quantities, pulque consumption may have been beneficial due to its micronutrient content. Intakes of alcohol from pulque were common among pregnant women in these rural, central Mexican villages. Given current scientific knowledge of the adverse effects of ethanol on foetal development, public health interventions are needed to reduce heavy pulque consumption during pregnancy in some areas of rural Mexico.

Effect of increasing the price of sugar-sweetened beverages on alcoholic beverage purchases: an economic analysis of sales data.

Science.gov (United States)

Quirmbach, Diana; Cornelsen, Laura; Jebb, Susan A; Marteau, Theresa; Smith, Richard

2018-04-01

Taxing soft-drinks may reduce their purchase, but assessing the impact on health demands wider consideration on alternative beverage choices. Effects on alcoholic drinks are of particular concern, as many contain similar or greater amounts of sugar than soft-drinks and have additional health harms. Changes in consumption of alcoholic drinks may reinforce or negate the intended effect of price changes for soft-drinks. A partial demand model, adapted from the Almost Ideal Demand System, was applied to Kantar Worldpanel data from 31 919 households from January 2012 to December 2013, covering drink purchases for home consumption, providing ~6 million purchases aggregated into 11 groups, including three levels of soft-drink, three of other non-alcoholic drinks and five of alcoholic drinks. An increase in the price of high-sugar drinks leads to an increase in the purchase of lager, an increase in the price of medium-sugar drinks reduces purchases of alcoholic drinks, while an increase in the price of diet/low-sugar drinks increases purchases of beer, cider and wines. Overall, the effects of price rises are greatest in the low-income group. Increasing the price of soft-drinks may change purchase patterns for alcohol. Increasing the price of medium-sugar drinks has the potential to have a multiplier-effect beneficial to health through reducing alcohol purchases, with the converse for increases in the price of diet-drinks. Although the reasons for such associations cannot be explained from this analysis, requiring further study, the design of fiscal interventions should now consider these wider potential outcomes. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

Alcohol in moderation

DEFF Research Database (Denmark)

Mueller, Simone; Lockshin, Larry; Louviere, Jordan J.

2011-01-01

products identified, which are jointly purchased with low alcohol wines. The effect of a tax increase on substitution patterns between alcoholic beverages is examined. Methodology: In a discrete choice experiment, based on their last purchase, consumers select one or several different alcoholic beverages......Purpose: The study examines the market potential for low and very low alcohol wine products under two different tax regimes. The penetration and market share of low alcohol wine are estimated under both tax conditions. Consumers’ alcoholic beverage purchase portfolios are analysed and those...... into a purchase basket. An experimental design controlled the beverages’ price variation. Applying an intra-individual research design, respondents’ purchases were simulated under current and increased taxes. Findings: A market potential for low and very low wine products of up to ten percent of the wine market...

Drink-driving and the alcohol beverage industry: will reducing per capita consumption solve the problem in the United Kingdom?

Science.gov (United States)

Riley, D

1987-12-01

The impact of drinking and driving is one focus of the mounting concern in the West over the widespread incidence of alcohol-related problems. Conventional wisdom, in the United Kingdom as well as in other countries, suggests that reducing average consumption levels will diminish the impact of the negative effects of alcohol including drinking and driving. But whether policies designed to achieve changes in per capita consumption by increasing alcohol taxes across the board constitute the most effective strategy to reduce drinking and driving is called into question. A number of competing interventions directed at the alcohol beverage industry are analysed and new directions for producers and policymakers are proposed.

What Are We Drinking? Beverages Shown in Adolescents' Favorite Television Shows.

Science.gov (United States)

Eisenberg, Marla E; Larson, Nicole I; Gollust, Sarah E; Neumark-Sztainer, Dianne

2017-05-01

Media use has been shown to contribute to poor dietary intake; however, little attention has been paid to programming content. The portrayal of health behaviors in television (TV) programming contributes to social norms among viewers, which have been shown to influence adolescent behavior. This study reports on a content analysis of beverages shown in a sample of TV shows popular with a large, diverse group of adolescents, with attention to the types of beverages and differences across shows and characters. Favorite TV shows were assessed in an in-school survey in 2010. Three episodes of each of the top 25 shows were analyzed, using a detailed coding instrument. Beverage incidents (ie, beverage shown or described) were recorded. Beverage types included milk, sugar-sweetened beverages (SSBs), diet beverages, juice, water, alcoholic drinks, and coffee. Characters were coded with regard to gender, age group, race, and weight status. Shows were rated for a youth, general, or adult audience. χ 2 tests were used to compare the prevalence of each type of beverage across show ratings (youth, general, adult), and to compare characteristics of those involved in each type of beverage incident. Beverage incidents were common (mean=7.4 incidents/episode, range=0 to 25). Alcohol was the most commonly shown (38.8%); milk (5.8%) and juice (5.8%) were least common; 11.0% of incidents included SSBs. Significant differences in all types of beverage were found across characters' age groups. Almost half of young adults' (49.2%) or adults' (42.0%) beverage incidents included alcohol. Beverages are often portrayed on TV shows viewed by adolescents, and common beverages (alcohol, SSBs) may have adverse consequences for health. The portrayal of these beverages likely contributes to social norms regarding their desirability; nutrition and health professionals should talk with youth about TV portrayals to prevent the adoption of unhealthy beverage behaviors. Copyright © 2017 Academy of

What are we drinking? Beverages shown in adolescents’ favorite TV shows

Science.gov (United States)

Eisenberg, Marla E.; Larson, Nicole I.; Gollust, Sarah E.; Neumark-Sztainer, Dianne

2016-01-01

Background Media use has been shown to contribute to poor dietary intake; however, little attention has been paid to programming content. The portrayal of health behaviors in television (TV) programming contributes to social norms among viewers, which have been shown to influence adolescent behavior. Objective This study reports on a content analysis of beverages shown in a sample of TV shows popular with a large, diverse group of adolescents, with attention to the types of beverages and differences across shows and characters. Design Favorite TV shows were assessed in an in-school survey in 2010. Three episodes of each of the top 25 shows were analyzed using a detailed coding instrument. Key measures Beverage incidents (i.e. beverage shown or described) were recorded. Beverage types included milk, sugar-sweetened beverages (SSB), diet beverages, juice, water, alcoholic drinks and coffee. Characters were coded with regards to gender, age group, race, and weight status. Shows were rated for a youth, general or adult audience. Statistical analyses Chi-square tests were used to compare the prevalence of each type of beverage across show ratings (youth, general, adult), and to compare characteristics of those involved in each type of beverage incident. Results Beverage incidents were common (mean=7.4 incidents/episode, range=0–25). Alcohol was the most commonly shown (38.8%); milk (5.8%) and juice (5.8%) were least common; 11.0% of incidents included SSB. Significant differences in all types of beverage were found across age groups. Almost half of young adults’ (49.2%) or adults’ (42.0%) beverage incidents included alcohol. Conclusions Beverages are often portrayed on TV shows viewed by adolescents, and common beverages (alcohol, SSB) may have adverse consequences for health. The portrayal of these beverages likely contributes to social norms regarding their desirability; nutrition and health professionals should talk with youth about TV portrayals to prevent the

Chemical Analysis of Suspected Unrecorded Alcoholic Beverages from the States of São Paulo and Minas Gerais, Brazil.

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Negri, Giuseppina; Soares Neto, Julino Assunção Rodrigues; de Araujo Carlini, Elisaldo Luiz

2015-01-01

Our study analyzed 152 samples of alcoholic beverages collected from the states of São Paulo and Minas Gerais, Brazil, using gas chromatography with flame ionization detection (GC-FID) and mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FT-IR), and inductively coupled plasma atomic emission spectrometry (ICP-AES). The methanol content varied from 20 to 180 ppm in 28 samples, and the limit of the accepted level of 200 ppm was exceeded in only one sample. High content of cyanide derivatives and ethyl carbamate, above the accepted level of 150 ppb, was observed in 109 samples. Carbonyl compounds were also observed in 111 samples, showing hydroxy 2-propanone, 4-methyl-4-hepten-3-one, furfural, and 2-hydroxyethylcarbamate as main constituents. Copper was found at concentrations above 5 ppm in 26 samples; the maximum value observed was 28 ppm. This work evaluated the human health risk associated with the poor quality of suspected unrecorded alcohols beverages.

The regulation of food and non-alcoholic beverage advertising to children in Brazil

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Hartung P. A. D.

2017-02-01

Full Text Available The objective of this present article is to understand the regulation of food and non-alcoholic beverage advertising aimed at children in Brazil. It is argued that this discussion must be contextualized within the broader debate on advertising that targets children of less than 12 years of age, of any product, service or brand, given that the advertising of food and drinks to children is a species of the broader commercial practice of advertising, which is considered abusive and therefore illegal under Brazilian rules and by the recommendations of interna-tional organizations. Advertising directly to children utilizes their hyper-vulnerability and their unfinished development to persuade them to consume, violating their rights guaran-teed by law, such as the right to respect comprising physical, mental and moral inviolability. Specifically, advertising of food and non-alcoholic beverages with low nutritional value to children, in addition to leveraging children’s vulnerability, directly impacts increasing rates of childhood and weight, therefore becoming an important public health issue to be regulated. In Brazil, the regulation of this commercial activity takes place within the broader context of restricting marketing communication directed at children under 12 years of age,, which has been discussed extensively at various state levels, including through lawsuits that generated a historical precedent in the Brazilian Superior Court of Justice, which considered ins his decision this practice to be abusive and, therefore, illegal.

Red wine intake but not other alcoholic beverages increases total antioxidant capacity and improves pro-inflammatory profile after an oral fat diet in healthy volunteers.

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Torres, A; Cachofeiro, V; Millán, J; Lahera, V; Nieto, M L; Martín, R; Bello, E; Alvarez-Sala, L A

2015-12-01

Different alcoholic beverages exert different effects on inflammation and oxidative stress but these results are controversial and scanty in some aspects. We analyze the effect of different alcoholic beverages after a fat-enriched diet on lipid profile, inflammatory factors and oxidative stress in healthy people in a controlled environment. We have performed a cross-over design in five different weeks. Sixteen healthy volunteers have received the same oral fat-enriched diet (1486kcal/m(2)) and a daily total amount of 16g/m(2) of alcohol, of different beverages (red wine, vodka, brandy or rum) and equivalent caloric intakes as sugar with water in the control group. We have measured the levels of serum lipids, high sensitivity C-reactive protein (hsCRP), tumor necrosis factor α (TNFα), interleukin 6 (IL-6), soluble phospholipase A2 (sPLA2), lipid peroxidation (LPO) and total antioxidant capacity (TAC). Red wine intake was associated with decreased of mean concentrations of hsCRP, TNFα and IL-6 induced by fat-enriched diet (p<0.05); nevertheless, sPLA2 concentrations were not significantly modified. After a fat-enriched diet added with red wine, TAC increased as compared to the same diet supplemented with rum, brandy, vodka or the control (water with sugar) (p<0.05). Moderate red wine intake, but not other alcoholic beverages, decreased pro-inflammatory factors and increased total antioxidant capacity despite a fat-enriched diet intake in healthy young volunteers. Copyright © 2015 Elsevier España, S.L.U. y Sociedad Española de Medicina Interna (SEMI). All rights reserved.

7 CFR 500.7 - Intoxicating beverages and narcotics.

Science.gov (United States)

2010-01-01

..., by a person under the influence of intoxicating beverages or a narcotic drug, is prohibited. (b... USNA property is prohibited. (c) The sale of alcoholic beverages on the grounds of the USNA is...

Effectiveness of policies maintaining or restricting days of alcohol sales on excessive alcohol consumption and related harms.

Science.gov (United States)

Middleton, Jennifer Cook; Hahn, Robert A; Kuzara, Jennifer L; Elder, Randy; Brewer, Robert; Chattopadhyay, Sajal; Fielding, Jonathan; Naimi, Timothy S; Toomey, Traci; Lawrence, Briana

2010-12-01

Local, state, and national laws and policies that limit the days of the week on which alcoholic beverages may be sold may be a means of reducing excessive alcohol consumption and related harms. The methods of the Guide to Community Preventive Services were used to synthesize scientific evidence on the effectiveness for preventing excessive alcohol consumption and related harms of laws and policies maintaining or reducing the days when alcoholic beverages may be sold. Outcomes assessed in 14 studies that met qualifying criteria were excessive alcohol consumption and alcohol-related harms, including motor vehicle injuries and deaths, violence-related and other injuries, and health conditions. Qualifying studies assessed the effects of changes in days of sale in both on-premises settings (at which alcoholic beverages are consumed where purchased) and off-premises settings (at which alcoholic beverages may not be consumed where purchased). Eleven studies assessed the effects of adding days of sale, and three studies assessed the effects of imposing a ban on sales on a given weekend day. The evidence from these studies indicated that increasing days of sale leads to increases in excessive alcohol consumption and alcohol-related harms and that reducing the number of days that alcoholic beverages are sold generally decreases alcohol-related harms. Based on these findings, when the expansion of days of sale is being considered, laws and policies maintaining the number of days of the week that alcoholic beverages are sold at on- and off-premises outlets in local, state, and national jurisdictions are effective public health strategies for preventing excessive alcohol consumption and related harms. Published by Elsevier Inc.

Effectiveness of Policies Maintaining or Restricting Days of Alcohol Sales on Excessive Alcohol Consumption and Related Harms

Science.gov (United States)

Middleton, Jennifer Cook; Hahn, Robert A.; Kuzara, Jennifer L.; Elder, Randy; Brewer, Robert; Chattopadhyay, Sajal; Fielding, Jonathan; Naimi, Timothy S.; Toomey, Traci; Lawrence, Briana

2013-01-01

Local, state, and national laws and policies that limit the days of the week on which alcoholic beverages may be sold may be a means of reducing excessive alcohol consumption and related harms. The methods of the Guide to Community Preventive Services were used to synthesize scientific evidence on the effectiveness for preventing excessive alcohol consumption and related harms of laws and policies maintaining or reducing the days when alcoholic beverages may be sold. Outcomes assessed in 14 studies that met qualifying criteria were excessive alcohol consumption and alcohol-related harms, including motor vehicle injuries and deaths, violence-related and other injuries, and health conditions. Qualifying studies assessed the effects of changes in days of sale in both on-premises settings (at which alcoholic beverages are consumed where purchased) and off-premises settings (at which alcoholic beverages may not be consumed where purchased). Eleven studies assessed the effects of adding days of sale, and three studies assessed the effects of imposing a ban on sales on a given weekend day. The evidence from these studies indicated that increasing days of sale leads to increases in excessive alcohol consumption and alcohol-related harms and that reducing the number of days that alcoholic beverages are sold generally decreases alcohol-related harms. Based on these findings, when the expansion of days of sale is being considered, laws and policies maintaining the number of days of the week that alcoholic beverages are sold at on- and off-premises outlets in local, state, and national jurisdictions are effective public health strategies for preventing excessive alcohol consumption and related harms. PMID:21084079

Alcoholic beverage preference and diabetes incidence across Europe: the Consortium on Health and Ageing Network of Cohorts in Europe and the United States (CHANCES) project

NARCIS (Netherlands)

Sluik, D.; Jankovic, N.; Kiefte-de Jong, J.C.; Franco, Oscar H.; Feskens, E.J.M.

2017-01-01

Background/Objectives: It is unknown if wine, beer and spirit intake lead to a similar association with diabetes. We studied the association between alcoholic beverage preference and type 2 diabetes incidence in persons who reported to consume alcohol.


Subjects/Methods: Ten European

Alcoholic beverage preference and diabetes incidence across Europe : the Consortium on Health and Ageing Network of Cohorts in Europe and the United States (CHANCES) project

NARCIS (Netherlands)

Sluik, D; Jankovic, N; Hughes, M; O'Doherty, M G; Schöttker, B; Drygas, W; Rolandsson, O; Männistö, S; Ordóñez-Mena, J M; Ferrieres, J; Bamia, C; de Gaetano, G; Kiefte-De Jong, J C; Franco, O H; Sluijs, I; Spijkerman, A M W; Sans, S; Eriksson, S; Kromhout, D; Trichopoulou, A; Wilsgaard, T; Brenner, H; Kuulasmaa, K; Laatikainen, T; Söderberg, S; Iacoviello, L; Boffetta, P; Kee, F; Feskens, E J M

2017-01-01

BACKGROUND/OBJECTIVES: It is unknown if wine, beer and spirit intake lead to a similar association with diabetes. We studied the association between alcoholic beverage preference and type 2 diabetes incidence in persons who reported to consume alcohol. SUBJECTS/METHODS: Ten European cohort studies

Association between excess weight and beverage portion size consumed in Brazil

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Ilana Nogueira Bezerra

2018-02-01

Full Text Available ABSTRACT OBJECTIVE To describe the beverage portion size consumed and to evaluate their association with excess weight in Brazil. METHODS We used data from the National Dietary Survey, which included individuals with two days of food record aged over 20 years (n = 24,527 individuals. The beverages were categorized into six groups: soft drink, 100% fruit juice, fruit drink, alcoholic beverage, milk, and coffee or tea. We estimated the average portion consumed for each group and we evaluated, using linear regression, the association between portion size per group and the variables of age, sex, income, and nutritional status. We tested the association between portion size and excess weight using Poisson regression, adjusted for age, sex, income, and total energy intake. RESULTS The most frequently consumed beverages in Brazil were coffee and tea, followed by 100% fruit juices, soft drinks, and milk. Alcoholic beverages presented the highest average in the portion size consumed, followed by soft drinks, 100% fruit juice, fruit drink, and milk. Portion size showed positive association with excess weight only in the soft drink (PR = 1.19, 95%CI 1.10–1.27 and alcoholic beverage groups (PR = 1.20, 95%CI, 1.11–1.29, regardless of age, sex, income, and total energy intake. CONCLUSIONS Alcoholic beverages and soft drinks presented the highest averages in portion size and positive association with excess weight. Public health interventions should address the issue of portion sizes offered to consumers by discouraging the consumption of large portions, especially sweetened and low nutritional beverages.

The relationship between alcohol taxes and binge drinking: evaluating new tax measures incorporating multiple tax and beverage types

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Xuan, Ziming; Chaloupka, Frank J.; Blanchette, Jason G.; Nguyen, Thien H.; Heeren, Timothy C.; Nelson, Toben F.; Naimi, Timothy S.

2015-01-01

Aims U.S. studies contribute heavily to the literature about the tax elasticity of demand for alcohol, and most U.S. studies have relied upon specific excise (volume-based) taxes for beer as a proxy for alcohol taxes. The purpose of this paper was to compare this conventional alcohol tax measure with more comprehensive tax measures (incorporating multiple tax and beverage types) in analyses of the relationship between alcohol taxes and adult binge drinking prevalence in U.S. states. Design Data on U.S. state excise, ad valorem and sales taxes from 2001 to 2010 were obtained from the Alcohol Policy Information System and other sources. For 510 state-year strata, we developed a series of weighted tax-per-drink measures that incorporated various combinations of tax and beverage types, and related these measures to state-level adult binge drinking prevalence data from the Behavioral Risk Factor Surveillance System surveys. Findings In analyses pooled across all years, models using the combined tax measure explained approximately 20% of state binge drinking prevalence, and documented more negative tax elasticity (−0.09, P=0.02 versus −0.005, P=0.63) and price elasticity (−1.40, Ptax. In analyses stratified by year, the R-squares for models using the beer combined tax measure were stable across the study period (P=0.11), while the R-squares for models rely only on volume-based tax declined (Ptax measures, combined tax measures (i.e. those incorporating volume-based tax and value-based taxes) yield substantial improvement in model fit and find more negative tax elasticity and price elasticity predicting adult binge drinking prevalence in U.S. states. PMID:25428795

The relationship between alcohol taxes and binge drinking: evaluating new tax measures incorporating multiple tax and beverage types.

Science.gov (United States)

Xuan, Ziming; Chaloupka, Frank J; Blanchette, Jason G; Nguyen, Thien H; Heeren, Timothy C; Nelson, Toben F; Naimi, Timothy S

2015-03-01

U.S. studies contribute heavily to the literature about the tax elasticity of demand for alcohol, and most U.S. studies have relied upon specific excise (volume-based) taxes for beer as a proxy for alcohol taxes. The purpose of this paper was to compare this conventional alcohol tax measure with more comprehensive tax measures (incorporating multiple tax and beverage types) in analyses of the relationship between alcohol taxes and adult binge drinking prevalence in U.S. states. Data on U.S. state excise, ad valorem and sales taxes from 2001 to 2010 were obtained from the Alcohol Policy Information System and other sources. For 510 state-year strata, we developed a series of weighted tax-per-drink measures that incorporated various combinations of tax and beverage types, and related these measures to state-level adult binge drinking prevalence data from the Behavioral Risk Factor Surveillance System surveys. In analyses pooled across all years, models using the combined tax measure explained approximately 20% of state binge drinking prevalence, and documented more negative tax elasticity (-0.09, P = 0.02 versus -0.005, P = 0.63) and price elasticity (-1.40, P tax. In analyses stratified by year, the R-squares for models using the beer combined tax measure were stable across the study period (P = 0.11), while the R-squares for models rely only on volume-based tax declined (P tax measures, combined tax measures (i.e. those incorporating volume-based tax and value-based taxes) yield substantial improvement in model fit and find more negative tax elasticity and price elasticity predicting adult binge drinking prevalence in U.S. states. © 2014 Society for the Study of Addiction.

Vendas de bebidas alcóolicas: questões (IMpertinentes Selling alcoholic beverages: (IMpertinent questions

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Mirian Cátia Vieira Basílio

2006-12-01

Full Text Available O objetivo deste estudo é analisar a disponibilidade e o acesso à bebida alcoólica num bairro da cidade de Vitória/ES. Os dados foram obtidos através de pesquisa de campo na região selecionada utilizando a observação simples e a entrevista através da aplicação de questionários numa amostra de 10% dos estabelecimentos encontrados. Os pontos de venda funcionam 7 dias por semana; 68,8% vendem a credito e a um preço médio de R$ 0,41 (a dose de cachaça. 93,8% dos entrevistados não solicitam documento de identidade ao cliente antes de lhe vender bebidas. A relação entre número de moradias e número de pontos de venda foi de 3:1. A alta concentração de estabelecimentos que vendem bebidas alcoólicas no bairro aponta para a necessidade de pensar o entorno (regiões vizinhas da mesma. Estas regiões envolvem áreas marginalizadas onde ocorre tráfico de drogas, fazendo da região estudada uma área importante para o comércio, pela facilidade de acesso aos outros bairros adjacentes da cidade.The objective of this study is to analyse the availability and access to alcoholic beverages in a neighbour-hood in the city of Vitória/ES. Data was obtained by means of field research using simple observation method and the application of questionnaires in a sample of 10% of the establishments encountered in the region. These establishments are open seven days a week; 68,8% of these markets sell on credit and at a medium price of R$ 0,41 (one dose of "cachaça". 93,8% of the sellers who were interviewed doesn't check the identity cards of their clients before selling them the alcoholic beverages. The relation between the number of houses and establishments was 3:1. The high concentration of establishments which sell alcoholic beverages in the neighbourhood brings up the necessity to think about the neighbouring regions. These regions include marginalized areas where there is drug trafficking, making the studied region an important commercial

Discourse Analysis and the teaching of Biochemistry: contextualized learning based on "alcoholic beverages" as generative theme

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R. M.; A. S. Lima; Conceição

2017-07-01

Full Text Available The World Health Organization classifies alcohol as a psychoactive substance capable of producing addiction, associated to various diseases and social problems. However, it is largely consumed in the various social strata by youngster which ultimately leads to its common practice. These individuals know little about the harms posed by excessive consumption of alcoholic beverages. In this scenario, education is a major promoter of change in this longstanding social behavior. This study aimed at promoting the consolidation of the teaching of Biology by using alcohol as generative themes for the development of contents in Biochemistry, as well as elaborating a methodology that will stimulate learning about ethanol metabolism. A research was carried out with 316 individuals in the age group 13-19, enrolled in four public High Schools in the Municipality of Campos dos Goytacazes/RJ. Prevalence of alcoholic beverages was identified among 72%, and beginning of such habit was found in the 13-15 age group motivated by curiosity or peer influence. Considering these data, an educational methodology was developed based on the concept of generative themes by Paulo Freire and structured by Delizoicov (2007. To verify the value of such methodology in Biochemistry classroom, data was collected by applying a questionnaire and images with texts produced by students. Several didactic resources designed by the authors were used, such as slide presentation and a roulette game named “Bioquimicados”. Critical analysis of texts written by students were carried out before and after the class using DTA. Students developed more grounded scientific concepts, making use of terms common in scientific language. This suggests that the use of the Generating Issue in a lesson based on problematization, and supported by a ludic activity, provided a meaningful contribution to improve the students' understanding of the scientific content. A non-traditional class promotes

Does Instruction to Eliminate Coffee, Tea, Alcohol, Carbonated, and Artificially Sweetened Beverages Improve Lower Urinary Tract Symptoms?: A Prospective Trial.

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Miller, Janis M; Garcia, Caroline E; Hortsch, Sarah Becker; Guo, Ying; Schimpf, Megan O

2016-01-01

Common advice for lower urinary tract symptoms (LUTS) such as frequency, urgency, and related bother includes elimination of potentially irritating beverages (coffee, tea, alcohol, and carbonated and/or artificially sweetened beverages). The purpose of this study was to determine compliance with standardized instruction to eliminate these potentially irritating beverages, whether LUTS improved after instruction, and whether symptoms worsened with partial reintroduction. The 3-phase fixed sequence design was (1) baseline, (2) eliminate potentially irritating beverages listed above, and (3) reintroduce at 50% of baseline volume, with a washout period between each 3-day phase. We asked participants to maintain total intake volume by swapping in equal amounts of nonpotentially irritating beverages (primarily water). The study sample comprised 30 community-dwelling women recruited through newspaper advertisement. Quantification measures included 3-day voiding diaries and detailed beverage intake, and LUTS questionnaires completed during each phase. During Phase 2, we found significant reduction in potentially irritating beverages but complete elimination was rare. Despite protocol demands, total beverage intake was not stable; mean (± standard deviation) daily total intake volume dropped by 6.2 ± 14.9 oz (P = .03) during Phase 2. In Phase 3, the volume of total beverage intake returned to baseline, but the intake of potentially irritating beverages also returned to near baseline rather than 50% as requested by protocol. Despite this incomplete adherence to study protocols, women reported reduction in symptoms of urge, inability to delay voiding, and bother during both phases (P ≤ .01). The number of voids per day decreased on average by 1.3 and 0.9 voids during Phases 2 and 3, respectively (P = .002 and P = .035). Education to reduce potentially irritating beverages resulted in improvement in LUTS. However, eliminating potentially irritating beverages was difficult

Alcohol Energy Drinks

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... Home / About Addiction / Alcohol / Alcohol Energy Drinks Alcohol Energy Drinks Read 33960 times font size decrease font size increase font size Print Email Alcohol energy drinks (AEDs) or Caffeinated alcoholic beverages (CABs) are ...

Poor weight control, alcoholic beverage consumption and sudden sleep onset at the wheel among Italian truck drivers: A preliminary pilot study

OpenAIRE

Gian Luca Rosso; Cristina Montomoli; Stefano M. Candura

2016-01-01

Objectives: The aim of this study was to investigate the prevalence of obesity, alcoholic beverage consumption, unhealthy alcohol use and sudden sleep onset at the wheel among Italian truck drivers. In addition to prevalence rates, this study also aimed at investigating potential predictors for sudden-onset sleepiness and obesity. Material and Methods: A sample of truck drivers was extracted from the database of the High Risk Professional Driver Study. Data concerning demographics, anthropome...

Patterns and sources of alcohol consumption preceding alcohol-affected attendances to a New Zealand hospital emergency department.

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Das, Manidipa; Stewart, Rebecca; Ardagh, Michael; Deely, Joanne M; Dodd, Stuart; Bartholomew, Nadia V; Pearson, Scott; Spearing, Ruth; Williams, Tracey; Than, Martin

2014-08-29

To perform a descriptive study of the drinking behaviour (amounts, types, sources of alcohol consumed) preceding alcohol-affected presentations to Christchurch Hospital Emergency Department (ED). Over 336 hours in the ED, patients with recent alcohol consumption or alcohol-related attendances were identified, classified as alcohol-affected or alcohol- unaffected, and invited to consent to answering questions on types, amounts and sources of alcohol consumed in the drinking session preceding or implicated in their ED attendance. Demographic information and level of intoxication were also recorded. Data were summarised descriptively. Alcohol-affected patients were more frequently young (16-25 years) and male. Median alcohol consumption was 14 (range 1 to 71) standard drinks. Beer was the most popular beverage (34%), but spirits (23%), ready-to-drink mixes (21%) and wine (20%) were also popular. Liquor stores (45%) were the most popular source of alcohol, followed by on-licence premises (25%), and supermarkets (21%). The popularity of different types of beverages and their source varied according to patient age and gender. Consumption of large amounts, as well as allegedly 'safe' amounts, of a range of alcoholic beverages, most commonly from an off-licence source, contributed to alcohol-affected presentations to the ED. Beverage and source popularity varied by age and gender.

Critical issues of alcohol safety in the region

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Svetlana Vasil’evna Aksyutina

2015-03-01

Full Text Available The paper presents results of the research into the economic and socio-demographic indicators associated with the production and consumption of alcoholic beverages. It discloses the analysis of the alcoholic beverage market structure in the Vologda Oblast. The authors have identified the threshold of the safe alcohol production volume in the region taking into account the World Health Organization standards of alcohol consumption and the share of illegally produced goods. The article states that the increased alcohol production contributes to the rise in tax revenues, but the state fiscal policy to regulate the alcoholic beverage market leads to an increase in the share of shadow turnover. The authors have calculated the economic loss connected with the illegal production of alcoholic beverages in the Vologda Oblast. The alcohol consumption is a destructive socio-demographic process and one of the threats to the health of the nation. Excessive alcohol consumption leads to alcohol dependence, regression of the society and increases the threat to national and economic security. The study reveals a direct correlation between the consumption of alcoholic beverages per capita and mortality rates in men and women of working age from the causes related to the consumption of alcoholic beverages. The study of the international experience to regulate alcohol consumption has showed the need to tighten state control in the sphere of production and turnover of alcoholic products. The conduct of the unified state alcohol policy substantiates the selection of the alcohol industry in the all-Russian classifier of economic activity types. The authors have elaborated the concept and conditions of alcoholic security from the point of view of economic growth and social development. The article substantiates the necessity to monitor alcohol safety indicators when considering the regional development. It presents the complex system of socio-economic and demographic

Production and characterization of distilled alcoholic beverages obtained by solid-state fermentation of black mulberry (Morus nigra L.) and black currant (Ribes nigrum L.).

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Alonso González, Elisa; Torrado Agrasar, Ana; Pastrana Castro, Lorenzo M; Orriols Fernández, Ignacio; Pérez Guerra, Nelson

2010-02-24

The present study was conducted to appraise the potential of black mulberry and black currant to be used as fermentation substrates for producing alcoholic beverages obtained by distillation of the fruits previously fermented with Sacchromyces cerevisiae IFI83. In the two distillates obtained, the volatile compounds that can pose health hazards are within the limits of acceptability fixed by the European Council (Regulation 110/2008) for fruit spirits. However, the amount of volatile substances in the black currant distillate (121.1 g/hL absolute alcohol (aa)) was lower than the minimum limit (200 g/hL aa) fixed by the aforementioned regulation. The mean volatile composition of both distillates was different from other alcoholic beverages such as four commercial Galician orujo spirits, Portuguese bagaceiras, and two distillates obtained from fermented whey and blackberry. The results obtained showed the feasibility for obtaining distillates from fermented black mulberry and black currant, which have their own distinctive characteristics.

Activation of prefrontal cortex and anterior thalamus in alcoholic subjects on exposure to alcohol-specific cues.

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George, M S; Anton, R F; Bloomer, C; Teneback, C; Drobes, D J; Lorberbaum, J P; Nahas, Z; Vincent, D J

2001-04-01

Functional imaging studies have recently demonstrated that specific brain regions become active in cocaine addicts when they are exposed to cocaine stimuli. To test whether there are regional brain activity differences during alcohol cue exposure between alcoholic subjects and social drinkers, we designed a functional magnetic resonance imaging (fMRI) protocol involving alcohol-specific cues. Ten non-treatment-seeking adult alcoholic subjects (2 women) (mean [SD] age, 29.9 [9.9] years) as well as 10 healthy social drinking controls of similar age (2 women) (mean [SD] age, 29.4 [8.9] years) were recruited, screened, and scanned. In the 1.5-T magnetic resonance imaging scanner, subjects were serially rated for alcohol craving before and after a sip of alcohol, and after a 9-minute randomized presentation of pictures of alcoholic beverages, control nonalcoholic beverages, and 2 different visual control tasks. During picture presentation, changes in regional brain activity were measured with the blood oxygen level-dependent technique. Alcoholic subjects, compared with the social drinking subjects, reported higher overall craving ratings for alcohol. After a sip of alcohol, while viewing alcohol cues compared with viewing other beverage cues, only the alcoholic subjects had increased activity in the left dorsolateral prefrontal cortex and the anterior thalamus. The social drinkers exhibited specific activation only while viewing the control beverage pictures. When exposed to alcohol cues, alcoholic subjects have increased brain activity in the prefrontal cortex and anterior thalamus-brain regions associated with emotion regulation, attention, and appetitive behavior.

Estimation of beverage consumption and associated caloric intake in adult Czech population. An observational study.

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Adámková, Věra; Hubáček, Jaroslav A; Zimmelová, Petra; Velemínský, Miloš

2011-01-01

Food intake is a commonly monitored issue in many studies. In contrast, almost no information has been published on beverage intake in adults. To evaluate beverage intake, we studied a population of 1, 200 adults (656 males and 544 females, aged 18-54 years). The volumes and types of beverages were obtained from self-reported questionnaires. The mean beverage intake was highly variable, with a minimum of 450 mL/day and a maximum of 5,330 mL/day. A mean of 1,575 mL/day was found in the entire population (2,300 mL in males and 840 mL in females). Different patterns in the consumption of beverage types were observed between the males and females. For both males and females, the most common beverage consumed was water followed by tea. The next preferable beverages were alcoholic beer, coffee, and non-alcoholic beer in males and coffee, milk, and alcoholic beer in females. The estimated caloric intake from beverages covers, in most individuals, 10-30% of the recommended daily caloric intake. There is substantial variation among individuals, both in beverage intake and in caloric intake through beverages. The caloric intake from beverages reaches, in some individuals, one-third of the recommended daily caloric rate. © 2011 Neuroendocrinology Letters

Formulation and characterization of novel functional beverages with antioxidant and anti-acetylcholinesterase activities

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Suree Nanasombat

2015-01-01

Full Text Available Background: Nowadays, there is increased consumer demand for high-antioxidant foods. Drinking high-antioxidant beverages may help to protect against aging, Alzheimer’s disease, and other chronic diseases. Grapes and some plants including Phyllanthus emblica, Terminalia chebula, Kaempferia parviflora, Centella asiatica, Nelumbo nucifera, Rauvolfia serpentina, Ginkgo biloba, Crocus sativus, Clitoria ternatea and others are well-known to possess antioxidant, neuroprotective and other health-promoting activities. Thus, it is possible to use these plants for the development of new functional beverages. Methods: Ten formulations of beverages were produced. The 5 non-alcoholic beverages contained dried medicinal plants, fresh grapes and others and are as follows: beverage B1: 10.2% K. parviflora rhizomes, 5.1% brown sugar and 84.7% water; beverage B2: 0.45% Ardisia polycephala leaves, 0.45% C. asiatica leaves, 0.36% C. ternatea flowers, 0.45% C. sativus pollens, 0.45% G. biloba leaves, 0.45% Melodorum fruticosum flowers, 0.90% N. nucifera petals, 0.45% Nymphaea lotus petals, 5.43% crystalline sugar and 90.58% water; beverage B3: 0.62% A. polycephala fruits, 0.35% C. ternatea flowers, 0.44% G. biloba leaves, 2.64% K. parviflora rhizomes, 1.76% P. emblica fruits, 0.88% T. chebula fruits, 5.28% brown sugar and 88.03% water; beverage B4: 0.51% Acorus calamus stems, 0.68% C. ternatea flowers, 4.23% K. parviflora rhizomes, 0.85% N. nucifera petals, 0.85% N. lotus petals, 0.85% M. fruticosum flowers, 0.34% R. serpentina roots, 0.34% U. gambir, 1.69% Zingiber officinale rhizomes, 5.08% brown sugar and 84.60% water; beverage B5: 53.09% fresh grapes, 2.65% brown sugar and 44.25% water. After heating, filtering, and cooling, these beverages were put in sterile bottles. One part of each beverage was stored at 4C for 23 weeks before analyzing, but the other two parts were used to prepare the alcoholic beverage of each formulation. Grapes were mixed with the

Lifetime total and beverage specific - alcohol intake and prostate cancer risk: a case-control study

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Carruba Giuseppe

2004-12-01

Full Text Available Abstract Background We investigated lifetime alcohol consumption and prostate cancer risk in a case-control study conducted in Buffalo, NY (1998–2001. Methods The study included 88 men, aged 45 to 85 years with incident, histologically-confirmed prostate cancer and 272 controls. We conducted extensive in-person interviews regarding lifetime alcohol consumption and other epidemiologic data. Results Prostate cancer risk was not associated with lifetime intake of total and beverage specific ethanol. In addition we found no association with number of drinks per day (average drinks per day over the lifetime or drinks per drinking day (average drinks per day on drinking days only over the lifetime. However, we observed an inverse association with the total number of drinking years. Men in the lowest tertile of total drinking years had a two-fold prostate cancer risk than men in the highest tertile (OR 2.16, 95% CI 0.98–4.78, p for trend Conclusion Our results suggest that alcohol intake distribution across lifetime may play a more important role in prostate cancer etiology than total lifetime consumption.

Development of a novel solid-phase extraction, LC-MS/MS method for the analysis of ethyl carbamate in alcoholic beverages: application to South African wine and spirits.

Science.gov (United States)

Alberts, Philippus; Stander, Maria A; De Villiers, André

2011-01-01

Ethyl carbamate (EC) is a known genotoxic carcinogen that is frequently present in alcoholic beverages and is therefore a public health concern. As a consequence, maximum concentration levels for EC in these commodities are legislated in several countries. Quantitative analytical methods are therefore essential to monitor EC levels in beverages. Most published analytical methods for the determination of EC in alcoholic beverages utilise elaborate sample pre-treatment procedures to obtain injectable samples, or yield low sensitivity, for example where direct injection is used. In addition, these procedures often require large volumes of toxic solvents and are not generally applicable to diverse alcoholic beverages. This paper describes a novel procedure for the determination of EC in wines, fortified wines and spirits. The procedure is based on reversed-phase solid-phase extraction (SPE) sample clean-up combined with normal-phase liquid chromatography-atmospheric pressure chemical ionisation tandem mass spectrometric (NP-LC-APCI-MS/MS) analysis. This method provides a rapid, robust and simple analytical procedure suitable for the analysis of a diverse range of alcoholic beverages. The accuracy of the method (expressed as average recovery from diverse matrices) is 94.5%, with limits of detection (LODs) ranging between 0.25 and 0.63 µg l(-1) for different matrices. Benefits such as simplified sample preparation, low detection limits, low solvent consumption and good selectivity render the methodology ideally suited to study the occurrence of EC in diverse commodities. The method was applied to study the occurrence of EC in South African wines, fortified wines and spirits. South African wines, aged 1-9 years, contained 1.8-31 µg l(-1) EC (RSD = 69%, n = 106), fortified wines aged 2-34 years contained 2.8-79 µg l(-1) EC (RSD = 89%, n = 21), and brandies aged 3-20 years contained 4.4-95 µg l(-1) EC (RSD = 105%, n = 26). Factors

Development of a dynamic headspace solid-phase microextraction procedure coupled to GC-qMSD for evaluation the chemical profile in alcoholic beverages

Energy Technology Data Exchange (ETDEWEB)

Rodrigues, F.; Caldeira, M. [Centro de Quimica da Madeira, Departamento de Quimica, Universidade da Madeira, Campus Universitario da Penteada, 9000-390 Funchal (Portugal); Camara, J.S. [Centro de Quimica da Madeira, Departamento de Quimica, Universidade da Madeira, Campus Universitario da Penteada, 9000-390 Funchal (Portugal)], E-mail: jsc@uma.pt

2008-02-18

In the present study, a simple and sensitive methodology based on dynamic headspace solid-phase microextraction (HS-SPME) followed by thermal desorption gas chromatography with quadrupole mass detection (GC-qMSD), was developed and optimized for the determination of volatile (VOCs) and semi-volatile (SVOCs) compounds from different alcoholic beverages: wine, beer and whisky. Key experimental factors influencing the equilibrium of the VOCs and SVOCs between the sample and the SPME fibre, as the type of fibre coating, extraction time and temperature, sample stirring and ionic strength, were optimized. The performance of five commercially available SPME fibres was evaluated and compared, namely polydimethylsiloxane (PDMS, 100 {mu}m); polyacrylate (PA, 85 {mu}m); polydimethylsiloxane/divinylbenzene (PDMS/DVB, 65 {mu}m); carboxen{sup TM}/polydimethylsiloxane (CAR/PDMS, 75 {mu}m) and the divinylbenzene/carboxen on polydimethylsiloxane (DVB/CAR/PDMS, 50/30 {mu}m) (StableFlex). An objective comparison among different alcoholic beverages has been established in terms of qualitative and semi-quantitative differences on volatile and semi-volatile compounds. These compounds belong to several chemical families, including higher alcohols, ethyl esters, fatty acids, higher alcohol acetates, isoamyl esters, carbonyl compounds, furanic compounds, terpenoids, C13-norisoprenoids and volatile phenols. The optimized extraction conditions and GC-qMSD, lead to the successful identification of 44 compounds in white wines, 64 in beers and 104 in whiskys. Some of these compounds were found in all of the examined beverage samples. The main components of the HS-SPME found in white wines were ethyl octanoate (46.9%), ethyl decanoate (30.3%), ethyl 9-decenoate (10.7%), ethyl hexanoate (3.1%), and isoamyl octanoate (2.7%). As for beers, the major compounds were isoamyl alcohol (11.5%), ethyl octanoate (9.1%), isoamyl acetate (8.2%), 2-ethyl-1-hexanol (5.9%), and octanoic acid (5.5%). Ethyl

Development of a dynamic headspace solid-phase microextraction procedure coupled to GC-qMSD for evaluation the chemical profile in alcoholic beverages

International Nuclear Information System (INIS)

Rodrigues, F.; Caldeira, M.; Camara, J.S.

2008-01-01

In the present study, a simple and sensitive methodology based on dynamic headspace solid-phase microextraction (HS-SPME) followed by thermal desorption gas chromatography with quadrupole mass detection (GC-qMSD), was developed and optimized for the determination of volatile (VOCs) and semi-volatile (SVOCs) compounds from different alcoholic beverages: wine, beer and whisky. Key experimental factors influencing the equilibrium of the VOCs and SVOCs between the sample and the SPME fibre, as the type of fibre coating, extraction time and temperature, sample stirring and ionic strength, were optimized. The performance of five commercially available SPME fibres was evaluated and compared, namely polydimethylsiloxane (PDMS, 100 μm); polyacrylate (PA, 85 μm); polydimethylsiloxane/divinylbenzene (PDMS/DVB, 65 μm); carboxen TM /polydimethylsiloxane (CAR/PDMS, 75 μm) and the divinylbenzene/carboxen on polydimethylsiloxane (DVB/CAR/PDMS, 50/30 μm) (StableFlex). An objective comparison among different alcoholic beverages has been established in terms of qualitative and semi-quantitative differences on volatile and semi-volatile compounds. These compounds belong to several chemical families, including higher alcohols, ethyl esters, fatty acids, higher alcohol acetates, isoamyl esters, carbonyl compounds, furanic compounds, terpenoids, C13-norisoprenoids and volatile phenols. The optimized extraction conditions and GC-qMSD, lead to the successful identification of 44 compounds in white wines, 64 in beers and 104 in whiskys. Some of these compounds were found in all of the examined beverage samples. The main components of the HS-SPME found in white wines were ethyl octanoate (46.9%), ethyl decanoate (30.3%), ethyl 9-decenoate (10.7%), ethyl hexanoate (3.1%), and isoamyl octanoate (2.7%). As for beers, the major compounds were isoamyl alcohol (11.5%), ethyl octanoate (9.1%), isoamyl acetate (8.2%), 2-ethyl-1-hexanol (5.9%), and octanoic acid (5.5%). Ethyl decanoate (58

Energy Drinks Mixed with Alcohol: What are the Risks?

Science.gov (United States)

Marczinski, Cecile A.; Fillmore, Mark T.

2014-01-01

Energy drinks are popular beverages that typically include high levels of caffeine and other ingredients such as taurine, or caffeine-containing herbs, such as guarana. While energy drinks are often consumed alone, they are also frequently used as mixers for alcoholic beverages. This review summarizes what is known about the scope of use of alcohol mixed with energy drinks (AmED), the risks associated with AmED, and the objective laboratory data examining how AmED differs from alcohol alone. The weight of the evidence reveals that AmED beverages are riskier than alcohol alone and constitute a public health concern. AmED beverage consumption is frequent, especially in young and underage drinkers. AmED use is associated with elevated rates of binge drinking, impaired driving, risky sexual behavior, and risk of alcohol dependence when compared with alcohol alone. Laboratory research (human and animal) has demonstrated that AmED beverages lead to altered subjective states including decreased perceived intoxication, enhanced stimulation, and increased desire to drink/increased drinking compared to alcohol alone. Possible underlying mechanisms explaining these observations are highlighted. PMID:25293549

Ethyl Carbamate in Alcoholic Beverages from Mexico (Tequila, Mezcal, Bacanora, Sotol and Guatemala (Cuxa: Market Survey and Risk Assessment

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Jürgen Rehm

2009-01-01

Full Text Available Ethyl carbamate (EC is a recognized genotoxic carcinogen, with widespread occurrence in fermented foods and beverages. No data on its occurrence in alcoholic beverages from Mexico or Central America is available. Samples of agave spirits including tequila, mezcal, bacanora and sotol (n=110, and of the sugarcane spirit cuxa (n=16 were purchased in Mexico and Guatemala, respectively, and analyzed for EC. The incidence of EC contamination was higher in Mexico than in Guatemala, however, concentrations were below international guideline levels (<0.15 mg/L. Risk assessment found the Margin of Exposure (MOE in line with that of European spirits. It is therefore unlikely that EC plays a role in high rates of liver cirrhosis reported in Mexico.

Beverage Consumption Patterns among Norwegian Adults.

Science.gov (United States)

Paulsen, Mari Mohn; Myhre, Jannicke Borch; Andersen, Lene Frost

2016-09-13

Beverages may be important contributors for energy intake and dietary quality. The purpose of the study was to investigate how beverage consumption varies between different meals (breakfast, lunch, dinner, supper/evening meal, snacks) and between weekdays and weekend-days in Norwegian adults. A cross-sectional dietary survey was conducted among Norwegian adults (n = 1787) in 2010-2011. Two telephone-administered 24 h recalls were used for dietary data collection. Breakfast was the most important meal for milk and juice consumption, dinner for sugar-sweetened beverages and wine, and snacks for water, coffee, artificially sweetened beverages, and beer. Consumption of sugar-sweetened and artificially sweetened beverages did not differ between weekdays and weekend-days among consumers. The average intake of wine and beer (men only) was higher on weekend-days. Higher age was positively associated with wine consumption and negatively associated with consumption of water, sugar-sweetened, and artificially sweetened beverages. Higher education was associated with consumption of water, beer, and wine, whereas lower education was associated with sugar-sweetened beverage consumption. Beverage consumption patterns among Norwegian adults vary between different meal types and in subgroups of the population. Alcohol consumption was higher on weekend-days. Knowledge regarding beverage consumption patterns in the population should be considered when revising dietary guidelines in the future.

Attention and alcohol cues: a role for medial parietal cortex and shifting away from alcohol features?

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Thomas Edward Gladwin

2013-12-01

Full Text Available Attention plays a central role in theories of alcohol dependence; however, its precise role in alcohol-related biases is not yet clear. In the current study, social drinkers performed a spatial cueing task designed to evoke conflict between automatic processes due to incentive salience and control exerted to follow task-related goals. Such conflict is a potentially important task feature from the perspective of dual-process models of addiction. Subjects received instructions either to direct their attention towards pictures of alcoholic beverages, and away from non-alcohol beverages; or to direct their attention towards pictures of non-alcoholic beverages, and away from alcohol beverages. A probe stimulus was likely to appear at the attended location, so that both spatial and non-spatial interference was possible. Activation in medial parietal cortex was found during Approach Alcohol versus Avoid Alcohol blocks. This region is associated with the, possibly automatic, shifting of attention between stimulus features, suggesting that subjects may have shifted attention away from certain features of alcoholic cues when attention had to be directed towards an upcoming stimulus at their location. Further, activation in voxels close to this region was negatively correlated with riskier drinking behavior. A tentative interpretation of the results is that risky drinking may be associated with a reduced tendency to shift attention away from potentially distracting task-irrelevant alcohol cues. The results suggest novel hypotheses and directions for future study, in particular towards the potential therapeutic use of training the ability to shifting attention away from alcohol-related stimulus features.

Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor malt

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Sara F. A. Baidab

2016-10-01

Full Text Available  In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract.  The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3–5 days of the Feterita grains showed significant (P ≤ 0.05 differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (P ≤ 0.05 with increased the malting time (days, while there was a significant (P ≤ 0.05 reduction in oil and starch  content  during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (P ≤ 0.05 were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively. The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL compared to the non-alcoholic beverage (32.96 kcal/100 mL.

Development of a Brief Questionnaire to Assess Habitual Beverage Intake (BEVQ-15): Sugar-Sweetened Beverages and Total Beverage Energy Intake

Science.gov (United States)

Hedrick, Valisa E.; Savla, Jyoti; Comber, Dana L.; Flack, Kyle D.; Estabrooks, Paul A.; Nsiah-Kumi, Phyllis A.; Ortmeier, Stacie; Davy, Brenda M.

2012-01-01

Introduction Energy-containing beverages, specifically sugar-sweetened beverages (SSB), may contribute to weight gain and obesity development. Yet, no rapid assessment tools are available which quantify habitual beverage intake (grams, energy) in adults. Objective Determine the factorial validity of a newly developed beverage intake questionnaire (BEVQ) and identify potential to reduce items. Methods Participants from varying economic and educational backgrounds (n=1,596; age 43±12 yrs; BMI 31.5±0.2 kg/m2) completed a 19-item BEVQ (BEVQ-19). Beverages that contributed beverage, or SSB, energy and grams were identified for potential removal. Factor analyses identified beverage categories that could potentially be combined. Regression analyses compared BEVQ-19 outcomes with the reduced version’s (BEVQ-15) variables. Inter-item reliability was assessed using Cronbach’s Alpha. Following BEVQ-15 development, a subsequent study (n=70; age 37±2 yrs; BMI 24.5±0.4 kg/m2) evaluated the relative validity of the BEVQ-15 through comparison of three 24-hour dietary recalls’ (FIR) beverage intake. Results Three beverage items were identified for elimination (vegetable juice, meal replacement drinks, mixed alcoholic drinks); beer and light beer were combined into one category. Regression models using BEVQ-15 variables explained 91–99% of variance in the four major outcomes of the BEVQ-19 (all Pbeverage energy (R2=0.59) were more highly correlated with FIR than previously reported for the BEVQ-19. The BEVQ-15 produced a lower readability score of 4.8, which is appropriate for individuals with a fourth grade education or greater. Conclusion The BEVQ-19 can be reduced to a 15-item questionnaire. This brief dietary assessment tool will enable researchers and practitioners to rapidly (administration time of ~2 min) assess habitual beverage intake, and to determine possible associations of beverage consumption with health-related outcomes, such as weight status. PMID

The global alcohol industry: an overview.

Science.gov (United States)

Jernigan, David H

2009-02-01

To describe the globalized sector of the alcoholic beverage industry, including its size, principal actors and activities. Market research firms and business journalism are the primary sources for information about the global alcohol industry, and are used to profile the size and membership of the three main industry sectors of beer, distilled spirits and wine. Branded alcoholic beverages are approximately 38% of recorded alcohol consumption world-wide. Producers of these beverages tend to be large multi-national corporations reliant on marketing for their survival. Marketing activities include traditional advertising as well as numerous other activities, such as new product development, product placement and the creation and promotion of social responsibility programs, messages and organizations. The global alcohol industry is highly concentrated and innovative. There is relatively little public health research evaluating the impact of its many marketing activities.

Beverage consumption and adult weight management: A review.

Science.gov (United States)

Dennis, Elizabeth A; Flack, Kyle D; Davy, Brenda M

2009-12-01

Total energy consumption among United States adults has increased in recent decades, and energy-containing beverages are a significant contributor to this increase. Because beverages are less satiating than solid foods, consumption of energy-containing beverages may increase energy intake and lead to weight gain; trends in food and beverage consumption coinciding with increases in overweight and obesity support this possibility. The purpose of this review is to present what is known about the effect of beverage consumption on short-term (i.e., meal) energy intake, as well as longer-term effects on body weight. Specific beverages addressed include water, other energy-free beverages (diet soft drinks, coffee and tea), and energy-containing beverages (soft drinks, juices and juice drinks, milk and soy beverages, alcohol). Existing evidence, albeit limited, suggests that encouraging water consumption, and substituting water and other energy-free beverages (diet soft drinks, coffee and tea) for energy-containing beverages may facilitate weight management. Energy-containing beverages acutely increase energy intake, however long-term effects on body weight are uncertain. While there may be health benefits for some beverage categories, additional energy provided by beverages should be compensated for by reduced consumption of other foods in the diet.

Adolescent exposure to alcohol advertising in magazines: an evaluation of advertising placement in relation to underage youth readership.

Science.gov (United States)

King, Charles; Siegel, Michael; Jernigan, David H; Wulach, Laura; Ross, Craig; Dixon, Karen; Ostroff, Joshua

2009-12-01

To investigate whether alcoholic beverages popular among underage youths are more likely than those less popular among these youths to be advertised in magazines with high underage youth readerships. We compared the alcohol advertisement placement in 118 magazines during the period 2002 to 2006 for alcoholic beverages popular among youths to that of alcoholic beverages less likely to be consumed by youths. Using a random effects probit model, we examined the relationship between a magazine's youth (ages 12-20) readership and the probability of youth or nonyouth alcoholic beverage types being advertised in a magazine, controlling for young adult (ages 21-34) readership, cost of advertising, and other factors. Youth alcoholic beverage types were significantly more likely to be advertised in magazines with higher youth readership. Holding all other variables constant, the ratio of the probability of a youth alcoholic beverage type being advertised to that of a nonyouth alcoholic beverage type being advertised in a given magazine increased from 1.5 to 4.6 as youth readership increased from 0% to 40%. In magazines with the highest levels of youth readership, youth alcoholic beverage types were more than four times more likely to be advertised than nonyouth alcoholic beverage types. Alcoholic beverages popular among underage youths are more likely than those less popular among youths to be advertised in magazines with high youth readerships.

Legalization of Sunday alcohol sales and alcohol consumption in the United States.

Science.gov (United States)

Yörük, Barış K

2014-01-01

To investigate the relationship between legalization of Sunday alcohol sales and alcohol consumption in the United States. State-level per capita consumption of beer, wine and spirits was analyzed using difference-in-differences econometric methods. United States. Five treatment states that repealed their laws restricting Sunday alcohol sales during 1990-2007 and 12 control states that retained their Sunday alcohol laws during the same period. Outcome measures are state-level per capita consumption of overall alcohol, beer, wine and spirits. Among the states that legalized Sunday sales of alcoholic beverages, Delaware, Pennsylvania and New Mexico experienced significant increases in overall alcohol consumption (P sales in Massachusetts and Rhode Island on per capita alcohol consumption was insignificant (P = 0.964 and P = 0.367). Three out of five states in the United States that repealed their laws restricting Sunday sale of alcoholic beverages during 1990-2007 experienced significant increases in per capita alcohol consumption. This finding implies that increased alcohol availability leads to an increase in alcohol consumption. © 2013 Society for the Study of Addiction.

Beverage Consumption Patterns among Norwegian Adults

Science.gov (United States)

Paulsen, Mari Mohn; Myhre, Jannicke Borch; Andersen, Lene Frost

2016-01-01

Beverages may be important contributors for energy intake and dietary quality. The purpose of the study was to investigate how beverage consumption varies between different meals (breakfast, lunch, dinner, supper/evening meal, snacks) and between weekdays and weekend-days in Norwegian adults. A cross-sectional dietary survey was conducted among Norwegian adults (n = 1787) in 2010–2011. Two telephone-administered 24 h recalls were used for dietary data collection. Breakfast was the most important meal for milk and juice consumption, dinner for sugar-sweetened beverages and wine, and snacks for water, coffee, artificially sweetened beverages, and beer. Consumption of sugar-sweetened and artificially sweetened beverages did not differ between weekdays and weekend-days among consumers. The average intake of wine and beer (men only) was higher on weekend-days. Higher age was positively associated with wine consumption and negatively associated with consumption of water, sugar-sweetened, and artificially sweetened beverages. Higher education was associated with consumption of water, beer, and wine, whereas lower education was associated with sugar-sweetened beverage consumption. Beverage consumption patterns among Norwegian adults vary between different meal types and in subgroups of the population. Alcohol consumption was higher on weekend-days. Knowledge regarding beverage consumption patterns in the population should be considered when revising dietary guidelines in the future. PMID:27649236

Combined Alcohol and Energy Drink Use: Hedonistic Motives, Adenosine, and Alcohol Dependence

Science.gov (United States)

Marczinski, Cecile A.

2014-01-01

Consumption of alcohol mixed with energy drinks (AmED) has been associated with both short and long-term risks beyond those observed with alcohol alone. AmED use has been associated with heavy episodic (binge) drinking, risky behaviors, and risk of alcohol dependence. Laboratory research has demonstrated that AmED beverages lead to greater motivation to drink versus the same amount of alcohol consumed alone. However, the reason consumers find AmED beverages particularly appealing has been unclear. A recent report by Droste and colleagues (2014) is the first study to investigate motivations related to AmED consumption and to determine which motives predict AmED consumption patterns, experience of drinking-related harms, and risk of alcohol dependence. The findings of this study significantly enhance our understanding of why AmED consumption is related to the risk of alcohol dependence and change our understanding of why consumers chose AmED beverages. The authors report that hedonistic motives strongly predicted AmED use and the harms associated with use. While intoxication-reduction motives predicted self-reported accidents and injuries, these motives did not predict AmED consumption patterns and risk of dependence. The risk of alcohol dependence may arise from repeated experiences when drinking alcohol is more pleasurable when energy drinks are consumed with the alcohol. This commentary will focus on why energy drinks might increase the rewarding properties of alcohol in social drinkers. In addition, discussion is provided explaining why more research on the neurotransmitter, adenosine, may actually inform us about the mechanisms contributing to the development of alcohol dependence. PMID:25040590

Impact of beverage intake on metabolic and cardiovascular health.

Science.gov (United States)

Helm, Laura; Macdonald, Ian A

2015-09-01

This review is based on a presentation that was made at a meeting concerning hydration. It summarizes the epidemiological evidence for selected beverages in relation to cardiovascular and/or metabolic health. The review focuses on tea, cocoa, milk, orange juice, alcohol, and beverages sweetened with sugars. These beverage types were chosen because of their widespread consumption, with tea, cocoa, orange juice, and milk being of potential benefit while alcohol and sugars may be detrimental. There is reasonably consistent evidence of reduced risk of cardiovascular disease (CVD) in association with high consumption of tea, with the tea flavonoids appearing to be responsible for these benefits. There is also a growing evidence base for cocoa flavanols to have beneficial cardiovascular effects. The bulk of the evidence supporting these conclusions is epidemiological and needs to be confirmed with randomized controlled trials. Milk is associated with reduced risk of CVD, particularly in relation to blood pressure, with certain milk tripeptides being implicated in having effects to reduce angiotensin action. Further work is needed to confirm these potentially beneficial effects. There is some evidence of potentially beneficial effects of orange juice on aspects of cardiovascular function, but this is by no means convincing, and further evidence is needed from randomized controlled trials, together with the elucidation of whether any benefits are linked to the citrus flavanones or simply to the vitamin C content. While there is some evidence that red wine may convey some health benefits, there is also clear evidence that alcoholic beverages can have undesirable effects on blood pressure and increase the risk of CVD. It is possible that low to moderate intakes of alcoholic beverages may be beneficial. There is some evidence that beverages sweetened with sugars may contribute to increased energy intake and weight gain, and there is also an indication from longitudinal cohort

Combined alcohol and energy drink use: hedonistic motives, adenosine, and alcohol dependence.

Science.gov (United States)

Marczinski, Cecile A

2014-07-01

Consumption of alcohol mixed with energy drinks (AmED) has been associated with both short- and long-term risks beyond those observed with alcohol alone. AmED use has been associated with heavy episodic (binge) drinking, risky behaviors, and risk of alcohol dependence. Laboratory research has demonstrated that AmED beverages lead to greater motivation to drink versus the same amount of alcohol consumed alone. However, the reason consumers find AmED beverages particularly appealing has been unclear. A recent report by Droste and colleagues (Alcohol Clin Exp Res 2014; 38:2087-2095) is the first study to investigate motivations related to AmED consumption and to determine which motives predict AmED consumption patterns, experience of drinking-related harms, and risk of alcohol dependence. The findings of this study significantly enhance our understanding of why AmED consumption is related to the risk of alcohol dependence and change our understanding of why consumers choose AmED beverages. The authors report that hedonistic motives strongly predicted AmED use and the harms associated with use. While intoxication-reduction motives predicted self-reported accidents and injuries, these motives did not predict AmED consumption patterns and risk of dependence. The risk of alcohol dependence may arise from repeated experiences when drinking alcohol is more pleasurable when energy drinks are consumed with the alcohol. This commentary will focus on why energy drinks might increase the rewarding properties of alcohol in social drinkers. In addition, discussion is provided explaining why more research on the neurotransmitter, adenosine, may actually inform us about the mechanisms contributing to the development of alcohol dependence. Copyright © 2014 by the Research Society on Alcoholism.

The quantitative analysis of thiamin and riboflavin and their respective vitamers in fermented alcoholic beverages.

Science.gov (United States)

Hucker, Barry; Wakeling, Lara; Vriesekoop, Frank

2011-12-14

This research aimed to develop a simple and effective method for analyzing thiamin (B(1)), riboflavin (B(2)) and their respective vitamers by high performance liquid chromatography (HPLC) in fermented alcoholic beverages. The method developed here employs a phosphate buffer/methanol gradient elution on a single reverse phase column, coupled with independent fluorescent detection regimes. It also employs a precolumn derivatization to convert thiamin to thiochrome via an alkaline potassium ferricyanide solution. The method described here allowed a spike recovery of better than 97%, with a typical linear detection range (R(2) ≥ 0.9997) between ≤ 5 and ≥ 500 μg/L for all vitamers studied. Lager style beers were found to contain significantly (p porters, 104.4 μg/L; wheat beers, 130.7 μg/L), which may be due to the raw material and extensive processing that occurs for this style. There was no statistical difference (p = 0.608) between the riboflavin content of each beer style. Furthermore, wines and ciders contain less thiamin and riboflavin than beer, which is also likely to be due to the base materials used and the differences in processing steps to produce these beverages.

Alcoholic liver disease in Nepal: identifying homemade alcohol as a culprit.

Science.gov (United States)

Pradhan, Bickram; Hadengue, Antoine; Chappuis, François; Chaudhary, Shatdal; Baral, Dharanidhar; Gache, Pascal; Karki, Prahlad; Rijal, Suman

2015-01-01

Though the type of alcohol consumed is not thought to be associated with alcoholic liver disease (ALD), some studies have shown a beverage-specific effect. In the present study, we aim to study the effects of locally brewed alcoholic beverages on the development of liver disease. This cross-sectional study was conducted at the internal medicine department of a university hospital in Nepal. All patients classified as having either alcohol abuse or alcohol dependence by the Diagnostic and Statistical Manual of Mental Disorders, 4th Edition were evaluated for the presence of ALD. A total of 1,500 patients were screened, of which, 447 patients had ALD. Chronic liver disease (CLD) was detected in 144 patients (9.6%). Most of the patients consumed homemade locally brewed alcohol. On multivariate analysis, the following variables were found to be significantly associated with CLD: male sex (odds ratio [OR]: 1.81; 95% confidence interval [CI]: 1.12-2.94; P=0.02): rakshi consumption ≥30 units (OR: 2.53; 95% CI: 1.07-6.01; P=0.04); and tongba consumption (OR: 3.02; 95% CI: 1.22-7.50; P=0.02). There was a significant increase in the risk of developing ALD with the consumption of rakshi and tongba after adjusting for total units consumed. The absence of striking differences between our patients with CLD and non-CLD patients with regards to the amount of alcohol consumed demonstrates that, although alcohol consumption is a prerequisite for the development of ALD, other factors like type of alcoholic beverage consumed may be involved.

Alcohol consumption and risk of type 2 diabetes in European men and women: influence of beverage type and body size. The EPIC-InterAct study

NARCIS (Netherlands)

The InterAct Consortium, A.; Feskens, E.J.M.

2012-01-01

Objective: To investigate the association between alcohol consumption and type 2 diabetes, and determine whether this is modified by sex, body mass index (BMI) and beverage type. Design: Multicentre prospective case–cohort study. Setting: Eight countries from the European Prospective Investigation

Alcoholic Beverage Preference and Dietary Habits in Elderly across Europe: Analyses within the Consortium on Health and Ageing: Network of Cohorts in Europe and the United States (CHANCES Project.

Directory of Open Access Journals (Sweden)

Diewertje Sluik

Full Text Available The differential associations of beer, wine, and spirit consumption on cardiovascular risk found in observational studies may be confounded by diet. We described and compared dietary intake and diet quality according to alcoholic beverage preference in European elderly.From the Consortium on Health and Ageing: Network of Cohorts in Europe and the United States (CHANCES, seven European cohorts were included, i.e. four sub-cohorts from EPIC-Elderly, the SENECA Study, the Zutphen Elderly Study, and the Rotterdam Study. Harmonized data of 29,423 elderly participants from 14 European countries were analyzed. Baseline data on consumption of beer, wine, and spirits, and dietary intake were collected with questionnaires. Diet quality was assessed using the Healthy Diet Indicator (HDI. Intakes and scores across categories of alcoholic beverage preference (beer, wine, spirit, no preference, non-consumers were adjusted for age, sex, socio-economic status, self-reported prevalent diseases, and lifestyle factors. Cohort-specific mean intakes and scores were calculated as well as weighted means combining all cohorts.In 5 of 7 cohorts, persons with a wine preference formed the largest group. After multivariate adjustment, persons with a wine preference tended to have a higher HDI score and intake of healthy foods in most cohorts, but differences were small. The weighted estimates of all cohorts combined revealed that non-consumers had the highest fruit and vegetable intake, followed by wine consumers. Non-consumers and persons with no specific preference had a higher HDI score, spirit consumers the lowest. However, overall diet quality as measured by HDI did not differ greatly across alcoholic beverage preference categories.This study using harmonized data from ~30,000 elderly from 14 European countries showed that, after multivariate adjustment, dietary habits and diet quality did not differ greatly according to alcoholic beverage preference.

Using Micromechanical Resonators to Measure Rheological Properties and Alcohol Content of Model Solutions and Commercial Beverages

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Bart W. Hoogenboom

2012-05-01

Full Text Available Micromechanic resonators provide a small-volume and potentially high-throughput method to determine rheological properties of fluids. Here we explore the accuracy in measuring mass density and viscosity of ethanol-water and glycerol-water model solutions, using a simple and easily implemented model to deduce the hydrodynamic effects on resonating cantilevers of various length-to-width aspect ratios. We next show that these measurements can be extended to determine the alcohol percentage of both model solutions and commercial beverages such as beer, wine and liquor. This demonstrates how micromechanical resonators can be used for quality control of every-day drinks.

Alcoholic Ketosis: Prevalence, Determinants, and Ketohepatitis in Japanese Alcoholic Men.

Science.gov (United States)

Yokoyama, Akira; Yokoyama, Tetsuji; Mizukami, Takeshi; Matsui, Toshifumi; Shiraishi, Koichi; Kimura, Mitsuru; Matsushita, Sachio; Higuchi, Susumu; Maruyama, Katsuya

2014-11-01

Alcoholic ketosis and ketoacidosis are metabolic abnormalities often diagnosed in alcoholics in emergency departments. We attempted to identify determinants or factors associated with alcoholic ketosis. The subjects of this cross-sectional survey were 1588 Japanese alcoholic men (≥40 years) who came to an addiction center within 14 days of their last drink. The results of the dipstick urinalyses revealed a prevalence of ketosis of 34.0% (±, 21.5%; +, 8.9%; and 2+/3+; 3.6%) in the alcoholics. Higher urine ketone levels were associated with higher serum total bilirubin, aspartate transaminase (AST), alanine transaminase and gamma-glutamyl transpeptidase levels. A multivariate analysis by the proportional odds model showed that the odds ratio (95% confidence interval) for an increase in ketosis by one category was 0.94 (0.84-1.06) per 10-year increase in age, 0.93 (0.89-0.97) per 1-day increase in interval since the last drink, 1.78 (1.41-2.26) in the presence of slow-metabolizing alcohol dehydrogenase-1B (ADH1B*1/*1), 1.61 (1.10-2.36) and 1.30 (1.03-1.65) when the beverage of choice was whiskey and shochu, respectively (distilled no-carbohydrate beverages vs. the other beverages), 2.05 (1.27-3.32) in the presence of hypoglycemia Ketosis was a very common complication and frequently accompanied by alcoholic liver injury in our Japanese male alcoholic population, in which ADH1B*1/*1 genotype, consumption of whiskey or shochu, hypoglycemia, lower BMI and smoking were significant determinants of the development of ketosis. © The Author 2014. Medical Council on Alcohol and Oxford University Press. All rights reserved.

Antioxidant properties of commercial alcoholic and nonalcoholic beverages.

Science.gov (United States)

Lugasi, Andrea; Hóvári, Judit

2003-04-01

Recent interest in food phenolics has increased greatly, because of their antioxidant and free radical scavenging abilities. Popular beverages in the world include tea, coffee, cocoa, beer, wine and fruit/vegetable juices. All of these beverages contain phenolic compounds. In present study total polyphenol content and in vitro antioxidant properties were investigated in 16 red wines, 5 white wines, 5 lager beers, 3 dark beers, 17 fruit juices and 5 vegetable juices. High polyphenol content was measured in red wines (1720 +/- 546 mg x L(-1)) and in some fruit juices such as elderberry and prunes (5,680 and 1,807 mg x L(-1), respectively). The concentration of polyphenols was between 159 and 5,680 mg x L(-1) in fruit juices and between 255 and 696 mg x L(-1) in vegetable ones, while low level of phenolics was observed in dark and lager beers and white wines (473, 376 and 392 mg x L(-1), respectively). All samples exhibited significant antioxidant properties such as hydrogen-donating ability, reducing power, chelating ability and total antioxidant status (TAS) value. These antioxidant properties strongly correlated with the total polyphenol content of the beverages.

[Alcoholism prevention and alcohol advertising investment in Spain: David versus Goliath].

Science.gov (United States)

Montes-Santiago, Julio; Lado Castro-Rial, Marta

2009-01-01

Alcohol advertising correlates with consumption, particularly in young people. We studied the evolution of the amounts spent on alcoholic beverages advertising and on advertising as a whole in conventional media in Spain during the period 1995-2005. We analyzed the amounts spent on advertising in total and on alcoholic beverages advertising by studying the annual INFOADEX Survey on Advertising Investment in Spain in conventional media (TV, radio, the press, billboards and Internet). The results were subdivided into the periods 1995-2000 and 2001-2005. In the period 1995-2000 there was an increase (Delta) in alcoholic beverages advertising expenditure, from 268 to 347 million euro (Delta=29.5%), but a decrease in its percentage of advertising as a whole (from 7.6% to 6.1%). In the period 2001-2005 there was a rise in alcohol advertising expenditure from 145 to 186 million euro(Delta=28.0%), and also in its percentage of total advertising (from 2.7% to 2.8%). In 2001-2005, spending by Regional governments on preventive advertising increased from 22 to 52 million euro (Delta=136%). Alcohol advertising expenditure remains high in Spain, with young people as a primary target. In contrast, there is only modest investment in preventive advertising. Regulatory measures are necessary with a view to protecting populations especially susceptible to uncontrolled consumption.

What Is Alcohol? And Why Do People Drink? Pamphlet Series.

Science.gov (United States)

Milgram, Gail Gleason

Alcoholic beverages have been used throughout American history but their use has always been controversial. Ethyl alcohol is one of the few alcohols man is able to drink, although it is never full strength. The fermentation process is used to manufacture alcoholic beverages. Wines are made from a variety of fruits. Beer is made from yeast and a…

Critical issues of alcohol safety in the region

OpenAIRE

Svetlana Vasil’evna Aksyutina; Natal’ya Mikhailovna Ovsyankina

2015-01-01

The paper presents results of the research into the economic and socio-demographic indicators associated with the production and consumption of alcoholic beverages. It discloses the analysis of the alcoholic beverage market structure in the Vologda Oblast. The authors have identified the threshold of the safe alcohol production volume in the region taking into account the World Health Organization standards of alcohol consumption and the share of illegally produced goods. The article states t...

A content analysis of outdoor non-alcoholic beverage advertisements in Ghana.

Science.gov (United States)

Bragg, Marie A; Hardoby, Tamara; Pandit, Natasha G; Raji, Yemi R; Ogedegbe, Gbenga

2017-06-06

This was a two-part descriptive study designed to (1) assess the marketing themes and sugar content of beverages promoted in outdoor advertisements (ads) within a portion of Accra, Ghana and (2) quantify the types of ads that appeared along the Accra-Cape Coast Highway. A 4.7 km 2 area of Accra, Ghana and a 151 km region along the highway represented the target areas for collecting photos of outdoor beverage ads. Number and types of beverage ads, sugar content of beverage products featured in ads and marketing themes used in ads. Two researchers photographed outdoor beverage ads in a 4.7 km 2 area of Accra and used content analysis to assess marketing themes of ads, including the portrayal of children, local culture, music, sports and health. Researchers also recorded the number and type of ads along a 151 km stretch of the Accra-Cape Coast Highway. Researchers assessed the added sugar content to determine which beverages were sugar-sweetened beverages (SSBs). Seventy-seven photographed ads were analysed. Seventy-three per cent (72.7%) of ads featured SSBs, and Coca-Cola accounted for 59.7% of ads. Sixty-five per cent (64.9%) of all ads featured sodas, while 35.1% advertised energy drinks, bottled or canned juice drinks and coffee-based, milk-based and water-based beverages. Thirteen per cent (13%) of ads featured children and 5.2% were located near schools or playgrounds. Nine per cent (9.1%) of ads contained a reference to health and 7.8% contained a reference to fitness/strength/sport. Along the Accra-Cape Coast Highway, Coca-Cola accounted for 60% of branded ads. This study demonstrates the frequency of outdoor SSB ads within a 4.7 km 2 area of Accra, Ghana. Coca-Cola was featured in the majority of ads, and the child-targeted nature of some ads indicates a need to expand the Children's Food and Beverage Advertising Initiative pledge to reduce child-targeted marketing on a global scale. © Article author(s) (or their employer(s) unless otherwise stated in the

Can human rights standards help protect children and youth from the detrimental impact of alcohol beverage marketing and promotional activities?

Science.gov (United States)

Chapman, Audrey R

2017-01-01

The alcohol industry in the Latin American and Caribbean (LAC) region promotes demand for alcohol products actively through a number of channels, including advertising and sponsorship of sports and other events. This paper evaluates whether human rights instruments that Latin American countries have ratified can be used to limit children's exposure to alcohol advertising and promotion. A review was conducted of the text of, and interpretative documents related to, a series of international and regional human rights instruments ratified by most countries in the LAC region that enumerate the right to health. The Convention on the Rights of the Child has the most relevant provisions to protect children and youth from alcohol promotion and advertising. Related interpretive documents by the United Nations Committee on the Rights of the Child affirm that corporations hold duties to respect and protect children's right to health. Human rights norms and law can be used to regulate or eliminate alcohol beverage marketing and promotional activities in the Latin American region. The paper recommends developing a human rights based Framework Convention on Alcohol Control to provide guidance. © 2016 Society for the Study of Addiction.

Effect of Alcohol References in Music on Alcohol Consumption in Public Drinking Places

NARCIS (Netherlands)

Engels, R.C.M.E.; Slettenhaar, H.G.J.; Bogt, T.F.M. ter; Scholte, R.H.J.

2011-01-01

People are exposed to many references to alcohol, which might influence their consumption of alcohol directly. In a field experiment, we tested whether textual references to alcohol in music played in bars lead to higher revenues of alcoholic beverages. We created two databases: one contained songs

Poor weight control, alcoholic beverage consumption and sudden sleep onset at the wheel among Italian truck drivers: A preliminary pilot study

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Gian Luca Rosso

2016-06-01

Full Text Available Objectives: The aim of this study was to investigate the prevalence of obesity, alcoholic beverage consumption, unhealthy alcohol use and sudden sleep onset at the wheel among Italian truck drivers. In addition to prevalence rates, this study also aimed at investigating potential predictors for sudden-onset sleepiness and obesity. Material and Methods: A sample of truck drivers was extracted from the database of the High Risk Professional Driver Study. Data concerning demographics, anthropometry, medical information and working conditions were collected using anonymous questionnaires. Logistic regression analyses were performed to assess the association of the reported body mass index (BMI, alcohol consumption and sudden sleep onset with working conditions and general lifestyle factors. Results: Three hundred and thirty-five questionnaires were collected. According to their BMI, 45% of the participants were overweight and 21.4% of them were obese. Twenty-four point two percent declared they drank alcoholic beverages during working hours or work breaks and 21.3% of the drivers had an Alcohol Use Disorders Identyfication Test Consumption (AUDIT C score ≥ 5 (the threshold value for unhealthy alcohol use. Forty-one point six percent of the interviewees experienced one episode of sudden sleep onset at the wheel per month (5.5% per week and 0.9% daily. Predictive factors for obesity were: length of service (odds ratio (OR = 1.09, confidence interval (95% CI: 1.04–1.15, p 55 years old (OR = 5.22, 95% CI: 1.29–21.1, p = 0.020, driving more than 50 000 km per year (OR = 2.89, 95% CI: 1.37–6.11, p = 0.006 and the Chalder Fatigue Questionnaire (CFQ score > 11 (adjusted OR = 2.97, 95% CI: 1.22–7.21, p = 0.016. Conclusions: This study strongly emphasizes the need for intervention in order to reduce and prevent important risk factors for the sake of road safety and truck drivers’ health.

Optimization of important production factors of a non-alcoholic beverage from roselle calyx, sorghum stem sheath and local spices

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Adekanye, B.R.,

2017-10-01

Full Text Available RSM was used to optimize the important processing variables for a non-alcoholic beverage (NAB from roselle calyx, sorghum stem sheath and two local spices. A CCRD consisting of six variables reduced to five for mathematical convenience [Roselle Calyx/Sorghum Stem Sheath, (RC/SSS, 0-75/25-100 g, ginger (0-1.50 g/100ml, Alligator Pepper (AP, 0-1.50 g/100ml, Extraction Temperature (ET, 80-100oC and Time of Extraction (TOE, 20-40 min] with five coded levels (-2,-1, 0, +1, +2 were studied with two replications, making 54 experiments. Mathematical models were developed for the responses [Vitamin C (VC, Total Carotenoids (TC, 1, 1 -Diphenyl-2-picrylhydrazyl (DPPH, Total Phenols (TP, pH, Total Titratable Acidity (TTA] for making a prediction during NAB production. Storage stability indices [pH, VC, TTA, Total Viable (TVC and coliform counts] of the beverage were monitored for 28 days. The optimum processing variables were RC/SSS, 66.67 g/33.33 g; ginger, 0.375 g/100ml; AP, 0.375 g/100ml; ET, 85°C; and TOE, 35 min, yielding actual values of 15.33, 1757.2, 0.306 (mg/100ml, 89.21% for VC, TC, TP and DPPH respectively. The developed mathematical models for the measured responses could be successfully used for their prediction during non-alcoholic beverage production with a correlation coefficient (R2 ranging from 0.84-0.99. Reduction in pH (4.98-2.66 and VC (15.33 -12.69 mg/100 ml were observed while TTA increased (1.70-5.02% during storage. There was no coliform growth throughout the storage period, however, after 7 days, TVC was 7x102 CFU/ml.

Effect of Trace Elements in Alcohol Beverages on the Type of Radiation-induced Cell Death

International Nuclear Information System (INIS)

Sohn, Jong Gi

2010-01-01

Developments of radioprotective agents are important issues for minimizing the troubles and the effective treatments in radiotherapy. But few agents are useful in clinical and practical fields. It was shown that trace elements in alcohol beverages might have radioprotective effect. In this study, the types of cell death of lymphocytes according to the commercial alcohol beverage was investigated. Normal healthy volunteers ingested distilled water, beer or soju containing 8.15 mg·dl -1 ethyl ahcohol, respectively. After 2 hours, their blood were sampled with their consents. Fraction of lymphocytes was isolated by density gradient method with Histopaque-1077 (Sigma) and irradiated with dose from 0.5 to 5 Gy. After 60 hour incubation, the cells were harvested and analysed by flow cytometry. Cell viability was decreased by dose dependent manner. Cell viability of beer group was reduced about 15% compared with control group. Apoptosis in soju group was reduced about 20% compared with control group. Apoptosis of beer and control groups are similar. Necrosis of soju group significantly increased about 35% compared with control group. Early apoptosis of beer group was increased compared with control group. Early apoptosis of soju group was decreased about 25% compared with control group. Late apoptosis of beer and control group was increased by dose dependent manner. Late apoptosis of soju group was increased about 20-30% compared with control group. Late apoptosis of soju was increased and the radioprotective effect of soju was minimal because late apoptosis induced the cell necrosis. In case of soju trace elements, total cell apoptosis was decreased about 20% and early cell apoptosis was remarkably low. In this case, mitotic cells death may be dominant mechanism. Therefore, trace elements in soju may not be effective radioprotective agents

Chemical Components of Noncommercial Alcohol Beverage Samples: A Study With the Viewpoint of Toxic Components in Mashhad, Iran.

Science.gov (United States)

Dadpour, Bita; Hedjazi, Arya; Ghorbani, Hamideh; Khosrojerdi, Hamid; Vaziri, Seyed Mohsen; Malek Zadeh, Haleh; Habibi Tamijani, Amir

2016-06-01

Iran has one of the lowest alcoholic beverage use rates in comparison with other countries, because it is legally forbidden and because of religious beliefs. Even so, unrecorded and noncommercial alcohol remains a considerable concern, which needs special attention. In the current research, we have studied the general composition of noncommercial alcohol samples to identify potentially toxic components in the context of the city of Mashhad in IR Iran. Using a descriptive study, chemical composition records of alcohol samples obtained from Mashhad and its suburbs (from March 2013 to March 2014) were evaluated in terms of ethanol percentage and methanol percentage using gas chromatography. Likewise, the pH of the alcohol and the location of the sample were also considered. Some substances, such as inorganic elements, were not included because there was no information about these substances in the records. Of 877 reports of alcohol samples, more than 50% were obtained from Mashhad and the rest were from the suburbs. Of the reports, 57.5% were in the spring and summer, followed by 42.5% in the fall and winter. The mean (min-max) of ethanol percentage was 30.04% (0 - 98.4). In four cases, methanol was detected. The mean (min-max) of methanol percentage was 23% (4 - 95).The majority of the samples had an acidic pH. The composition of unrecorded samples did not raise major toxicological concern beyond ethanol in alcohol products. However, concentration levels of methanol in some unrecorded alcohol samples made these samples detrimental for human consumption.

American Indian and Alaska native aboriginal use of alcohol in the United States.

Science.gov (United States)

Abbott, P J

1996-01-01

Alcohol beverages prior to White contact originated with the Mayan and the Aztec Nations and spread to the American Indians of the Southwest. Surprisingly, there are a number of accounts of alcohol use among other American Indians and Alaska Natives. Beverages were limited to wine and beer, and included: balche, pulque, and "haren a pitahaya" wines, tulpi beer and other beverages. White contact brought dramatic shifts in the use and function of alcoholic beverages in American Indian and Alaska Native societies.

A Review of Heavy Metal Concentration and Potential Health Implications of Beverages Consumed in Nigeria

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Sylvester Chibueze Izah

2016-12-01

Full Text Available Beverages are consumed in Nigeria irrespective of age, sex, and socioeconomic status. Beverages may be alcoholic (wine, spirits, and beers or non-alcoholic (soft drink, energy drinks, candies, chocolates, milks. Notwithstanding, most beverages are packed in cans, bottles, and plastics. This paper reviews the concentration of heavy metals from some commercially-packaged beverages consumed in Nigeria. The study found that heavy metal concentrations, including iron, mercury, tin, antimony, cadmium, zinc, copper, chromium, lead, and manganese, seldom exceed the maximum contaminant level recommended by the Standard Organization of Nigeria (SON and the World Health Organization (WHO as applicable to drinking water resources. The occurrence of heavy metals in the beverages could have resulted from the feedstocks and water used in their production. Consumption of beverages high in heavy metal could be toxic and cause adverse effect to human health, depending on the rate of exposure and accumulation dosage. This study concludes by suggesting that heavy metal concentration in the feedstocks and water should be monitored by producers, and its concentration in beverages should also be monitored by appropriate regulatory agencies.

Macronutrients contribution from beverages according to sex and age: findings from the ANIBES Study in Spain.

Science.gov (United States)

Ruiz-Moreno, Emma; Rodríguez-Alonso, Paula; Ávila-Torres, José Manuel; Valero-Gaspar, Teresa; Del Pozo de la Calle, Susana; Varela-Moreiras, Gregorio

2016-07-13

Methodologies and procedures used in dietary surveys have been widely developed with the aim of evaluating the nutritional status of a population. However, beverages are often either disregarded at national and international assessment of nutrients intake or poorly mentioned. Moreover, there is no standardized questionnaire developed as a research tool for the evaluation of beverages intake in the general population. Moreover, the contribution of different beverages to macronutrients intake is rarely provided. The latter in the context of a continuous expansion and innovation of the beverages market in Spain. Therefore, the main goal of the present study was to evaluate non-alcoholic and alcoholic beverages macronutrients contribution in the ANIBES study in Spain (9-75 years old).As expected, those contributed to dietary macronutrient intake mainly as total carbohydrates and sugar. The contribution to other macronutrients (proteins and lipids) by the beverage groups was of much less importance. For non-alcoholic beverages, contribution to carbohydrates was much higher in younger populations (children: 10.91 ± 9.49%, mean ± SD for boys and 9.46 ± 8.83% for girls; adolescents: 11.97 ± 11.26% for men and 13.77 ± 10.55% in women) than in adults: 9.01 ± 9.84% for men and 7.77 ± 8.73% in women. Finally, a much lower contribution was observed in the elderly: 4.22 ± 6.10% for men and 4.46 ± 6.56% for women. No sex differences, however, across all age groups were found. Results for sugar contribution showed a similar trend: children (23.14 ± 19.00% for boys and 19.77 ± 17.35% for girls); adolescents (28.13 ± 24.17% for men and 29.83 ± 21.82% in women); adults 20.42 ± 20.35% for men and 16.95 ± 17.76% in women, p ≤ 0.01; and elderly: 14.63% ± 9.97 for men and 9.33 ± 12.86% in women. The main contribution corresponded to sugared soft drinks, juices and nectars, more relevant and significant in the younger populations. As for alcoholic beverages, the

Sleep Quality, Sleep Patterns and Consumption of Energy Drinks and Other Caffeinated Beverages among Peruvian College Students.

Science.gov (United States)

Sanchez, Sixto E; Martinez, Claudia; Oriol, Raphaelle A; Yanez, David; Castañeda, Benjamín; Sanchez, Elena; Gelaye, Bizu; Williams, Michelle A

2013-08-01

To evaluate sleep quality in relation to lifestyle characteristics including consumption of energy drinks and other caffeinated beverages among Peruvian college students. A total of 2,458 college students were invited to complete a self-administered questionnaire that collected information about a variety of behaviors including consumption of energy drinks, caffeinated and alcoholic beverages. The Pittsburgh Sleep Quality Index (PSQI) was used to assess sleep quality. Logistic regression procedures were used to estimate odds ratios (OR) and 95% confidence intervals (95% CI) for poor sleep quality in relation to lifestyle characteristics. A total of 965 males and 1,493 female students were enrolled in the study. 52.0% of males and 58.4% of females experienced poor sleep quality (p=0.002). Females (OR=1.28; 95% CI 1.08-1.51) and those who reported consuming ≥ 3 stimulant beverages per week (OR=1.88; 95% CI 1.42-2.50) had higher odds of poor sleep quality. Students who consumed 1-19 alcoholic beverages monthly (OR=1.90; 95% CI 1.46-2.49) had a higher odds of long sleep latency. Consumption of ≥ 3 stimulant beverages per week was associated with daytime dysfunction due to sleep loss (OR=1.45; 95% CI 1.10-1.90), short sleep duration (OR= 1.49; 95% CI 1.14-1.94), and use of sleep medication (OR= 2.10; 95% CI 1.35-3.28). Consumption of energy drinks, other caffeinated beverages and alcoholic beverages are risk factors of poor sleep quality. Increased awareness of these associations should promote interventions to improve students' lifestyle habits, including consumption of alcoholic and caffeinated beverages, and overall health.

THE IMPACT OF ADVERTISEMENT ON ALCOHOL CONSUMPTION: A CASE STUDY OF CONSUMERS IN BANTAMA SUB-METRO

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Frank Amoateng

2013-01-01

Full Text Available The general focus of the study was to investigate the impact of advertisement on alcoholic beverage consumption at Bantama Sub-Metro in Kumasi. Objectives were to analyse the nature of advertisement of alcoholic beverages, determine factors that influence the consumption of alcoholic beverages and to examine the influence of advertisement on the consumption of alcoholic beverages. A convenient sampling, which is a non-probability sampling, was used to select 220 respondents for the study. Instruments used to collect data were questionnaires. Regression analysis was used to establish the relationship between advertisement and alcohol consumption, which indicated a highly positive correlation. It was revealed that electronic medium was the biggest vehicle through which adverts of alcoholic beverages reach consumers. Again, consumers were more attracted to adverts that made bare the product functions or performances and musicians made the highest impact on consumption patterns of consumers among the celebrities used in adverts of alcoholic beverages among others. The alcohol brewing industries in order to assert themselves well and widen the scope of their products to their target consumers should endeavour to sponsor public events.

Alcohol, Appetite and Loss of Restraint.

Science.gov (United States)

Caton, Samantha J; Nolan, Laurence J; Hetherington, Marion M

2015-03-01

Alcoholic beverages have long been associated with feasts, celebration and marking special events. Today, it is commonplace to consume alcoholic beverages before, with and/or after a meal. Alcohol provides additional pleasure to the meal and enhances appetite. However, consuming an alcoholic beverage with or before a meal is associated with poor short-term energy compensation; energy from alcohol is additive to total energy intake with the added property of stimulating further eating. Limiting alcohol intake is an obvious means to reduce total energy intake for those who wish to lose weight. However, dieters and restrained eaters drink more and report greater binge drinking than unrestrained eaters despite employing cognitive strategies to reduce their intake. Increased intake may be attributable to greater attentional bias to alcohol related cues as well as to food cues, since these are more salient to those limiting intake. Alcohol increases energy intake in dieters, in part due to abandonment of restraint (disinhibition) and consumption of forbidden items including alcohol exacerbates attempts to resist temptation. Paradoxically, links between binge drinking or increased drinking frequency to overweight and obesity may be mediated by dietary restraint. Efforts to limit food and alcohol intake for weight control appear to be unsuccessful and have the net effect of promoting overconsumption. The potential role of restrained eating in the association between alcohol, appetite and obesity has been overlooked by much of the current research and further investigation of this is therefore warranted.

Alcohol outlet densities and alcohol price: the British Columbia experiment in the partial privatization of alcohol sales off-premise.

Science.gov (United States)

Treno, Andrew J; Ponicki, William R; Stockwell, Tim; Macdonald, Scott; Gruenewald, Paul J; Zhao, Jinhui; Martin, Gina; Greer, Alissa

2013-05-01

Alcohol beverage prices or taxes have been shown to be related to alcohol sales and use and related problems. What is not clear are the mechanisms underlying these relationships. This study examines the relationship between alcohol outlet density under conditions of the partial privatization of off-premise consumption in British Columbia (BC) occurring over the past decade. Two hypotheses are tested. First, reflecting basic supply-demand principles, greater geographic densities of alcohol outlets will be directly related to reductions in beverage prices in response to greater competition. Second, reflecting the effects of niche marketing and resulting market stratification, increased densities of private liquor stores will be especially related to reductions in beverage prices within this outlet category. Data were collected from: (i) a survey of BC private store prices and practices, (ii) alcohol outlet location information, and (iii) data on demographic characteristics. Multilevel models examine the relationships between prices at individual private liquor stores and the densities of government liquor stores, private liquor stores, bars, and restaurants, controlling for background demographics and geographic unit level effects. Spatial dependencies were also examined. Increased densities of private liquor stores were associated with lower mean prices of beer and all alcohol aggregated across brands at the store level. There appeared to be no outlet level effect on discounting patterns, however, with the mean price differences apparently reflecting differences in the quality of brands carried rather than unequal prices for any given brand. Increased densities of private off-sale alcohol outlets appear to result in lower prices charged at said establishments independently of other types of alcohol outlets suggesting that they represent an emerging marketing niche in the context of off-sale outlet privatization. Copyright © 2012 by the Research Society on

[Consumption of sweetened, energy and alcoholic beverages among college students in the México-US border].

Science.gov (United States)

Gómez-Miranda, Luis Mario; Bacardí-Gascón, Montserrat; Caravalí-Meza, Nuris Yohana; Jiménez-Cruz, Arturo

2014-09-28

The consumption of sugary, energy and alcoholic drinks among college students might be a health risk factor. To assess the consumption of sugary, energy and alcoholic drinks and to determine their associations with body mass index (BMI) status among college students. Second and third year college students enrolled in five different majors at the Universidad Autónoma de Baja California were evaluated. Weight, height and waist circumference were measured and BMI was calculated. A frequency questionnaire of 19 drinks was administered. A total of 1138 students participated in the study. The prevalence of obesity and abdominal obesity was 12 and 33% with 14 and 17% in women and men respectively. Fifty-five per cent of women and 68% of men consumed more than 25g of sugar drinks per day; 12% consumed more than 100g of sugar daily. The daily caloric intake from beverages was greater than 450kcal with 350kcal in men and women respectively. Ten per cent of women and 15% of men consumed more than 30g of alcohol daily. The sugary drinks more frequently consumed were fruit juices (90%), whole milk (69%), regular soft drinks (83%), beer (37%), liquor (27%) and energy drinks (12%). Consumption of sugary, energy, and alcoholic drinks is very high, which may be a health risk in this population. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

Determinants of Non Alcoholic Beverages (NAB) Consumption in ...

African Journals Online (AJOL)

positive role in the consumption probability of soda beverages. The study concluded that an ... contributions to household food and nutrition in general, and especially, for their role in ... marketing and product positioning. To achieve this, the.

Effects of beverage alcohol price and tax levels on drinking: a meta-analysis of 1003 estimates from 112 studies.

Science.gov (United States)

Wagenaar, Alexander C; Salois, Matthew J; Komro, Kelli A

2009-02-01

We conducted a systematic review of studies examining relationships between measures of beverage alcohol tax or price levels and alcohol sales or self-reported drinking. A total of 112 studies of alcohol tax or price effects were found, containing 1003 estimates of the tax/price-consumption relationship. Studies included analyses of alternative outcome measures, varying subgroups of the population, several statistical models, and using different units of analysis. Multiple estimates were coded from each study, along with numerous study characteristics. Using reported estimates, standard errors, t-ratios, sample sizes and other statistics, we calculated the partial correlation for the relationship between alcohol price or tax and sales or drinking measures for each major model or subgroup reported within each study. Random-effects models were used to combine studies for inverse variance weighted overall estimates of the magnitude and significance of the relationship between alcohol tax/price and drinking. Simple means of reported elasticities are -0.46 for beer, -0.69 for wine and -0.80 for spirits. Meta-analytical results document the highly significant relationships (P price measures and indices of sales or consumption of alcohol (aggregate-level r = -0.17 for beer, -0.30 for wine, -0.29 for spirits and -0.44 for total alcohol). Price/tax also affects heavy drinking significantly (mean reported elasticity = -0.28, individual-level r = -0.01, P prices and taxes are related inversely to drinking. Effects are large compared to other prevention policies and programs. Public policies that raise prices of alcohol are an effective means to reduce drinking.

Some Aspects of Nonbeverage Alcohol Consumption in the Former Soviet Union

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S. V. Jargin

2015-01-01

Full Text Available Toxicity of some legally sold alcoholic beverages has contributed to enhanced mortality in Russia since 1990. Widespread drunkenness during the early 1990s facilitated privatization of economy: workers and some intelligentsia did not oppose privatizations because of drunkenness and involvement in illegal activities. Apparently, alcohol consumption and heavy binge drinking have been decreasing in Russia since approximately the last decade. Exaggeration of alcohol-related problems tends to veil shortages of the health care system. There are motives to exaggerate consumption of nonbeverage alcohol in order to veil the problem of toxicity of some legally sold beverages. It is essential to distinguish between legally and illegally sold rather than between recorded and unrecorded alcohol because sales of poor-quality alcoholic beverages in legally operating shops and kiosks occurred generally with knowledge of authorities.

Some Aspects of Nonbeverage Alcohol Consumption in the Former Soviet Union.

Science.gov (United States)

Jargin, S V

2015-01-01

Toxicity of some legally sold alcoholic beverages has contributed to enhanced mortality in Russia since 1990. Widespread drunkenness during the early 1990s facilitated privatization of economy: workers and some intelligentsia did not oppose privatizations because of drunkenness and involvement in illegal activities. Apparently, alcohol consumption and heavy binge drinking have been decreasing in Russia since approximately the last decade. Exaggeration of alcohol-related problems tends to veil shortages of the health care system. There are motives to exaggerate consumption of nonbeverage alcohol in order to veil the problem of toxicity of some legally sold beverages. It is essential to distinguish between legally and illegally sold rather than between recorded and unrecorded alcohol because sales of poor-quality alcoholic beverages in legally operating shops and kiosks occurred generally with knowledge of authorities.

Changes in beverage consumption among adolescents from public schools in the first decade of the century XXI.

Science.gov (United States)

Monteiro, Luana Silva; Vasconcelos, Thaís Meirelles de; Veiga, Gloria Valéria da; Pereira, Rosângela Alves

2016-01-01

To evaluate the changes in beverage consumption among adolescents between 2003 and 2008. Two school-based cross-sectional studies were carried out with public school students (12 to 19 years-old) from Niterói, Rio de Janeiro, Brazil. Data from three food records were used to estimate daily, weekdays and weekend average consumption (volume and percent contribution for total daily energy intake) of milk and milk-based beverages, sugar sweetened beverages, fresh squeezed fruit juices, caffeinated and alcoholic beverages. Beverage consumption age-adjusted means for weekdays and weekends were compared using linear regression (Generalized Linear Models - GLM). A total of 433 adolescents were examined in 2003, and 510 in 2008. The prevalence of overweight was 17% in 2003 and 22% in 2008 (p > 0.05). Milk was the most consumed beverage, being reported by 89% of adolescents, followed by sodas (75%). In general, in the five-year period, there was an increase in the prevalence of consumption of alcoholic drinks, guarana syrup refreshment, and processed fruit drinks, especially on weekdays. The soft drink was the largest contributor to the total energy consumption, corresponding on average to 4% of daily energy intake. The main changes in the beverage consumption among adolescents from Niterói, in the first decade of the XXI century, were the tendency to reduce the consumption of milk and the increase in the consumption of processed and alcoholic beverages.

[Nutritional content of food, and nonalcoholic beverages advertisements broadcasted in children's slot of Colombian national television].

Science.gov (United States)

Mejía-Díaz, Diana Margarita; Carmona-Garcés, Isabel Cristina; Giraldo-López, Paula Andrea; González-Zapata, Laura

2014-04-01

To describe the nutritional content of foods and non-alcoholic beverages advertised in the children's frame vs. the general frame in two national, private, free-access, television channels in Colombia. Cross-sectional, descriptive study. The recording was performed in July of 2012, for four days randomly chosen from 6:00 am to 12:30 pm. The nutritional content was classified according to the nutritional profiles criteria of the Food Standards Agency for risk-indicating nutrients, the Health Pan-American Organization for trans fat, and the 333 Colombian Resolution of 2011 that classifies foods as source of protecting nutrients. Descriptive statistics were used, the Kolmogorov-Smirnov test to establish the normality, and the Chi square test for variables comparison. A p value foods and beverages, of which 56.3% were shown within the children's frame. Regarding the nutritional content, a high percentage of foods and non-alcoholic beverages classified as "rich" in sugar, sodium, saturated fat was observed within the children's' frame (69.0%, 56.0%, 57.1%), as compared to the general frame. By contrast, the percentage of foods and nonalcoholic beverages classified as "rich" in total fat was higher in the general frame as compared to the children's frame (70.4% vs. 29.6%, respectively). Higher exposure to advertising of foods and non-alcoholic beverages was observed within the children's' frame, characterized by high content of risk-indicating nutrients and low content of foods and non-alcoholic beverages with protective nutrients. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

Sweet Little Gabonese Palm Wine: A Neglected Alcohol | Mavioga ...

African Journals Online (AJOL)

BACKGROUND: During the last ten years, consumption of palm wine, a popular traditional alcoholic beverage, seriously increases in Gabon. This sweet beverage seems to be the main alcohol and the most drunken in low socioeconomic population. OBJECTIVE: To have an idea of it composition and toxicity, 21 samples of ...

Weakening of one more alcohol control pillar: a review of the effects of the alcohol tax cuts in Finland in 2004.

Science.gov (United States)

Mäkelä, Pia; Osterberg, Esa

2009-04-01

To review the consequences of the changes in Finnish alcohol policy in 2004, when quotas for travellers' tax-free imports of alcoholic beverages from other European Union (EU) countries were abolished, Estonia joined the EU and excise duties on alcoholic beverages were reduced in Finland by one-third, on average. A review of published research and routinely available data. Finland. Prices of alcoholic beverages, recorded and unrecorded alcohol consumption, data on criminality and other police statistics, alcohol-related deaths and hospitalizations, service use. Alcohol consumption increased 10% in 2004, clearly more than in the early 2000s. With few exceptions, alcohol-related harms increased. Alcohol-induced liver disease deaths increased the most, by 46% in 2004-06 compared to 2001-03, which indicates a strong effect on pre-2004 heavy drinkers. Consumption and harms increased most among middle-aged and older segments of the population, and harms in the worst-off parts of the population in particular. Alcohol taxation and alcohol prices affect consumption and related harms, and heavy drinkers are responsive to price. In Finland in 2004, the worst-off parts of the population paid the highest price in terms of health for cuts in alcohol prices. The removal of travellers' import quotas, which was an inherent part of creating the single European market, had serious public health consequences in Finland.

An exploratory study of drinkers views of health information and warning labels on alcohol containers.

Science.gov (United States)

Thomson, Lisa M; Vandenberg, Brian; Fitzgerald, John L

2012-03-01

To identify general and specific features of health information warning labels on alcohol beverage containers that could potentially inform the development and implementation of a new labelling regime in Australia. Mixed methods, including a cross-sectional population survey and a qualitative study of knowledge, attitudes and behaviours regarding alcohol beverage labelling. The population survey used computer-assisted telephone interviews of 1500 persons in Victoria, Australia to gauge the level of support for health information and warning labels. The qualitative study used six focus groups to test the suitability of 12 prototype labels that were placed in situ on a variety of alcohol beverage containers. The telephone survey found 80% to 90% support for a range of information that could potentially be mandated by government authorities for inclusion on labels (nutritional information, alcohol content, health warning, images). Focus group testing of the prototype label designs found that labels should be integrated with other alcohol-related health messages, such as government social advertising campaigns, and specific labels should be matched appropriately to specific consumer groups and beverage types. There are high levels of public support for health information and warning labels on alcohol beverages. This study contributes much needed empirical guidance for developing alcohol beverage labelling strategies in an Australian context. © 2011 Australasian Professional Society on Alcohol and other Drugs.

Energy drinks mixed with alcohol: what are the risks?

Science.gov (United States)

Marczinski, Cecile A; Fillmore, Mark T

2014-10-01

Energy drinks are popular beverages that typically include high levels of caffeine and other ingredients such as taurine, or caffeine-containing herbs, such as guarana. While energy drinks are often consumed alone, they are also frequently used as mixers for alcoholic beverages. This review summarizes what is known about the scope of use of alcohol mixed with energy drinks, the risks associated with such mixtures, and the objective laboratory data examining how the effects of their consumption differ from consuming alcohol alone. The weight of the evidence reveals that consuming alcohol mixed with energy drinks is riskier than consuming alcohol alone and constitutes a public health concern. Consumption of these mixed beverages is frequent, especially in young and underage drinkers, and compared with alcohol alone, their use is associated with elevated rates of binge drinking, impaired driving, risky sexual behavior, and risk of alcohol dependence. Laboratory research (human and animal) has demonstrated that consuming alcohol mixed with energy drinks leads to altered subjective states including decreased perceived intoxication, enhanced stimulation, and increased desire to drink/increased drinking compared to consuming alcohol alone. Possible underlying mechanisms explaining these observations are highlighted in this review. © 2014 International Life Sciences Institute.

Effects of alcohol retail privatization on excessive alcohol consumption and related harms: a community guide systematic review.

Science.gov (United States)

Hahn, Robert A; Middleton, Jennifer Cook; Elder, Randy; Brewer, Robert; Fielding, Jonathan; Naimi, Timothy S; Toomey, Traci L; Chattopadhyay, Sajal; Lawrence, Briana; Campbell, Carla Alexia

2012-04-01

Excessive alcohol consumption is the third-leading cause of preventable death in the U.S. This systematic review is one in a series exploring effectiveness of interventions to reduce alcohol-related harms. The focus of this review was on studies evaluating the effects of the privatization of alcohol retail sales on excessive alcohol consumption and related harms. Using Community Guide methods for conducting systematic reviews, a systematic search was conducted in multiple databases up to December 2010. Reference lists of acquired articles and review papers were also scanned for additional studies. A total of 17 studies assessed the impact of privatizing retail alcohol sales on the per capita alcohol consumption, a well-established proxy for excessive alcohol consumption; 9 of these studies also examined the effects of privatization on the per capita consumption of alcoholic beverages that were not privatized. One cohort study in Finland assessed the impact of privatizing the sales of medium-strength beer (MSB) on self-reported alcohol consumption. One study in Sweden assessed the impact of re-monopolizing the sale of MSB on alcohol-related harms. Across the 17 studies, there was a 44.4% median increase in the per capita sales of privatized beverages in locations that privatized retail alcohol sales (interquartile interval: 4.5% to 122.5%). During the same time period, sales of nonprivatized alcoholic beverages decreased by a median of 2.2% (interquartile interval: -6.6% to -0.1%). Privatizing the sale of MSB in Finland was associated with a mean increase in alcohol consumption of 1.7 liters of pure alcohol per person per year. Re-monopolization of the sale of MSB in Sweden was associated with a general reduction in alcohol-related harms. According to Community Guide rules of evidence, there is strong evidence that privatization of retail alcohol sales leads to increases in excessive alcohol consumption. Published by Elsevier Inc.

Alcoholic Beverage Preference and Dietary Habits in Elderly across Europe: Analyses within the Consortium on Health and Ageing: Network of Cohorts in Europe and the United States (CHANCES) Project

NARCIS (Netherlands)

Sluik, D.; Jankovic, N.; O'Doherty, Mark G.; Geelen, M.M.E.E.; Schöttker, Ben; Kiefte-de Jong, J.C.; Kromhout, D.; Groot, de C.P.G.M.; Franco, O.L.; Trichopoulou, Antonia; Feskens, E.J.M.

2016-01-01

Introduction
The differential associations of beer, wine, and spirit consumption on cardiovascular risk found in observational studies may be confounded by diet. We described and compared dietary intake and diet quality according to alcoholic beverage preference in European

Process Parameters Affecting the Synthesis of Natural Flavors by Shiitake (Lentinula edodes during the Production of a Non-Alcoholic Beverage

Directory of Open Access Journals (Sweden)

Sibel Özdemir

2017-04-01

Full Text Available A novel alcohol-free beverage with a fruity, slightly sour, sweetish, fresh, and plum-like flavor was produced by incorporating the edible mushroom shiitake (Lentinula edodes into the fermentation process. Shiitake pellets were used as a biocatalyst to promote the synthesis of the fruity esters methyl 2-methylbutanoate and 2-phenylethanol from amino acids and an organic acid present in the wort. We investigated the impact of two critical process parameters (volumetric power input and inoculum concentration on the morphology of, and flavor production by, the shiitake pellets in a 1 L stirred bioreactor. Increasing the volumetric power input and biomass concentration influenced the morphology of the pellets and promoted the production of the most important flavor compound methyl 2-methylbutanoate in the beverage. Furthermore the worty off-flavor methional was degraded during the cultivation in stirred bioreactor by shiitake pellets. These findings provide useful information to facilitate the scale-up of the biotransformation and fermentation process in bioreactors.

Digest of impaired driving and selected beverage control laws

Science.gov (United States)

2006-04-01

This digest reports the status of State laws that are concerned with impaired driving offenses and alcoholic beverage control. Unless otherwise indicated, the status of the laws reported is January 1, 2006.

Alcoholic beverage preference and dietary habits in elderly across Europe: Analyses within the Consortium on Health and Ageing: Network of Cohorts in Europe and the United States (CHANCES) project

NARCIS (Netherlands)

D. Sluik (D.); N. Jankovic (Nicole); M.G. O'Doherty (Mark G.); A. Geelen (A.); B. Schöttker (Ben); Rolandsson, O. (Olov); J.C. Kiefte-de Jong (Jessica); J. Ferrieres (Jean); C. Bamia (Christina); Fransen, H.P. (Heidi P.); J.M.A. Boer (Jolanda); S. Eriksson (Sture); Martínez, B. (Begoña); Huerta, J.M. (José María); D. Kromhout (Daan); L.C.P.G.M. de Groot (Lisette); O.H. Franco (Oscar); A. Trichopoulou (Antonia); P. Boffetta (Paolo); F. Kee (F.); E.J.M. Feskens (Edith)

2016-01-01

textabstractIntroduction: The differential associations of beer, wine, and spirit consumption on cardiovascular risk found in observational studies may be confounded by diet. We described and compared dietary intake and diet quality according to alcoholic beverage preference in European elderly.

The Carcinogenicity of Alcoholic Beverages: A Review

Directory of Open Access Journals (Sweden)

Saeed Sherafatmanesh

2017-03-01

Full Text Available There is convincing evidence that alcohol consumption increases the risk of oral cavity, pharynx, esophagus, gastric, breast, prostate, colorectal, and liver cancers. Lifestyle behaviors, including drinking patterns and smoking status can synergistically increase the adverse outcomes of alcohol intake. This review aims at summarizing published data considering alcohol consumption as a risk factor for major cancers and possible mechanisms in its pathogenesis. A literature search was carried out in PubMed, Science direct, Google scholar, Medline, and Web of Science (ISI databases. The search was limited to studies published in English. 59 eligible articles were identified. The available data provided adequate scientific evidence which pointed toward a positive association between alcohol intake and development of oral, pharynx, esophagus, gastric, breast, prostate, colorectal, and liver cancer. This review provided sufficient evidence that alcohol, even at low intakes, significantly increases the risk of cancer in those sites where there is direct contact with alcohol such as the oral cavity, pharynx, and esophagus. Clinicians should always evaluate the patient-specific risk, considering the additive/synergistic behaviors, including drinking pattern and smoking status together.

Caffeinated alcohol beverages: a public health concern.

Science.gov (United States)

Attwood, Angela S

2012-01-01

Consumption of alcohol mixed with caffeinated energy drinks is becoming popular, and the number of pre-mixed caffeinated alcohol products on the worldwide market is increasing. There is public health concern and even occasional legal restriction relating to these drinks, due to associations with increased intoxication and harms. The precise nature and degree of the pharmacological relationship between caffeine and alcohol is not yet elucidated, but it is proposed that caffeine attenuates the sedative effects of alcohol intoxication while leaving motor and cognitive impairment unaffected. This creates a potentially precarious scenario for users who may underestimate their level of intoxication and impairment. While legislation in some countries has restricted production or marketing of pre-mixed products, many individuals mix their own energy drink-alcohol 'cocktails'. Wider dissemination of the risks might help balance marketing strategies that over-emphasize putative positive effects.

Method validation for determination of heavy metals in wine and slightly alcoholic beverages by ICP-MS

International Nuclear Information System (INIS)

Voica, Cezara; Dehelean, Adriana; Pamula, A

2009-01-01

The Organisation International de la Vigne et du Vin (OIV) fixed an uppermost level for some heavy metals in wine. Consequently, the need to determine very low concentration of elements that may be present in wine in trace and ultra trace levels occurred. Inductively coupled plasma mass spectrometry ICP-MS is considered an excellent tool for detailed characterization of the elementary composition of many samples, including samples of drinks. In this study a method of quantitative analysis for the determination of toxic metals (Cr, As, Cd, Ni, Hg, Pb) in wines and slightly alcoholic beverages by ICP-MS was validated. Several parameters have been taken into account and evaluated for the validation of method, namely: linearity, the minimum detection limit, the limit of quantification, accuracy and uncertainty.

Method validation for determination of heavy metals in wine and slightly alcoholic beverages by ICP-MS

Energy Technology Data Exchange (ETDEWEB)

Voica, Cezara; Dehelean, Adriana; Pamula, A, E-mail: cezara.voica@itim-cj.r [National Institute for Research and Development of Isotopic and Molecular Technologies, 65-103 Donath, 400293 Cluj-Napoca (Romania)

2009-08-01

The Organisation International de la Vigne et du Vin (OIV) fixed an uppermost level for some heavy metals in wine. Consequently, the need to determine very low concentration of elements that may be present in wine in trace and ultra trace levels occurred. Inductively coupled plasma mass spectrometry ICP-MS is considered an excellent tool for detailed characterization of the elementary composition of many samples, including samples of drinks. In this study a method of quantitative analysis for the determination of toxic metals (Cr, As, Cd, Ni, Hg, Pb) in wines and slightly alcoholic beverages by ICP-MS was validated. Several parameters have been taken into account and evaluated for the validation of method, namely: linearity, the minimum detection limit, the limit of quantification, accuracy and uncertainty.

Minimum Financial Outlays for Purchasing Alcohol Brands in the U.S

Science.gov (United States)

Albers, Alison Burke; DeJong, William; Naimi, Timothy S.; Siegel, Michael; Shoaff, Jessica Ruhlman; Jernigan, David H.

2012-01-01

Background Low alcohol prices are a potent risk factor for excessive drinking, underage drinking, and adverse alcohol-attributable outcomes. Presently, there is little reported information on alcohol prices in the U.S., in particular as it relates to the costs of potentially beneficial amounts of alcohol. Purpose To determine the minimum financial outlay necessary to purchase individual brands of alcohol using online alcohol price data from January through March 2012. Methods The smallest container size and the minimum price at which that size beverage could be purchased in the U.S. in 2012 were determined for 898 brands of alcohol, across 17 different alcoholic beverage types. The analyses were conducted in March 2012. Results The majority of alcoholic beverage categories contain brands that can be purchased in the U.S. for very low minimum financial outlays. Conclusions In the U.S., a wide variety of alcohol brands, across many types of alcohol, are available at very low prices. Given that both alcohol use and abuse are responsive to price, particularly among adolescents, the prevalence of low alcohol prices is concerning. Surveillance of alcohol prices and minimum pricing policies should be considered in the U.S. as part of a public health strategy to reduce excessive alcohol consumption and related harms. PMID:23253652

The role of taste in alcohol preference, consumption and risk behavior.

Science.gov (United States)

Thibodeau, Margaret; Pickering, Gary J

2017-10-05

Alcohol consumption is widespread, and high levels of use are associated with increased risk of developing an alcohol use disorder. Thus, understanding the factors that influence alcohol intake is important for disease prevention and management. Additionally, elucidating the factors that associate with alcohol preference and intake in non-clinical populations allows for product development and optimisation opportunities for the alcoholic beverage industry. The literature on how taste (orosensation) influences alcohol behavior is critically appraised in this review. Ethanol, the compound common to all alcoholic beverages, is generally aversive as it primarily elicits bitterness and irritation when ingested. Individuals who experience orosensations (both taste and chemesthetic) more intensely tend to report lower liking and consumption of alcoholic beverages. Additionally, a preference for sweetness is likely associated with a paternal history of alcohol use disorders. However, conflicting findings in the literature are common and may be partially attributable to differences in the methods used to access orosensory responsiveness and taste phenotypes. We conclude that while taste is a key driver in alcohol preference, intake and use disorder, no single taste-related factor can adequately predict alcohol behaviour. Areas for further research and suggestions for improved methodological and analytical approaches are highlighted.

Price elasticity of on- and off-premises demand for alcoholic drinks: A Tobit analysis.

Science.gov (United States)

Jiang, Heng; Livingston, Michael; Room, Robin; Callinan, Sarah

2016-06-01

Understanding how price policies will affect alcohol consumption requires estimates of the impact of price on consumption among different types of drinkers and across different consumption settings. This study aims to estimate how changes in price could affect alcohol demand across different beverages, different settings (on-premise, e.g., bars, restaurants and off-premise, e.g., liquor stores, supermarkets), and different levels of drinking and income. Tobit analysis is employed to estimate own- and cross-price elasticities of alcohol demand among 11 subcategories of beverage based on beverage type and on- or off-premise supply, using cross-sectional data from the Australian arm of the International Alcohol Control Survey 2013. Further elasticity estimates were derived for sub-groups of drinkers based on their drinking and income levels. The results suggest that demand for nearly every subcategory of alcohol significantly responds to its own price change, except for on-premise spirits and ready-to-drink spirits. The estimated demand for off-premise beverages is more strongly affected by own price changes than the same beverages in on-premise settings. Demand for off-premise regular beer and off-premise cask wine is more price responsive than demand for other beverages. Harmful drinkers and lower income groups appear more price responsive than moderate drinkers and higher income groups. Our findings suggest that alcohol price policies, such as increasing alcohol taxes or introducing a minimum unit price, can reduce alcohol demand. Price appears to be particularly effective for reducing consumption and as well as alcohol-related harm among harmful drinkers and lower income drinkers. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

Body mass is positively associated with neural response to sweet taste, but not alcohol, among drinkers.

Science.gov (United States)

Gardiner, Casey K; YorkWilliams, Sophie L; Bryan, Angela D; Hutchison, Kent E

2017-07-28

Obesity is a large and growing public health concern, presenting enormous economic and health costs to individuals and society. A burgeoning literature demonstrates that overweight and obese individuals display different neural processing of rewarding stimuli, including caloric substances, as compared to healthy weight individuals. However, much extant research on the neurobiology of obesity has focused on addiction models, without highlighting potentially separable neural underpinnings of caloric intake versus substance use. The present research explores these differences by examining neural response to alcoholic beverages and a sweet non-alcoholic beverage, among a sample of individuals with varying weight status and patterns of alcohol use and misuse. Participants received tastes of a sweet beverage (litchi juice) and alcoholic beverages during fMRI scanning. When controlling for alcohol use, elevated weight status was associated with increased activation in response to sweet taste in regions including the cingulate cortex, hippocampus, precuneus, and fusiform gyrus. However, weight status was not associated with neural response to alcoholic beverages. Copyright © 2017 Elsevier B.V. All rights reserved.

The Contribution of Beverages to Intakes of Energy and MyPlate Components by Current, Former, and Never Smokers in the United States.

Science.gov (United States)

Zizza, Claire A; Sebastian, Rhonda S; Wilkinson Enns, Cecilia; ISIK, Zeynep; Goldman, Joseph D; Moshfegh, Alanna J

2015-12-01

Although beverage intake patterns have been shown to differ by smoking status, it is unknown whether the contributions of beverages to intakes of energy and MyPlate components also differ. The purpose of this study was to compare beverage intakes and contributions of energy and MyPlate components by source (food alone, beverages alone, and food and beverages together) in diets of adult current, former, and never smokers. Dietary data from 4,823 men and 4,672 women aged ≥20 years who participated in What We Eat in America, National Health and Nutrition Examination Survey 2005-2008, were analyzed. Beverage intake and the contributions to energy and MyPlate components by beverages. Regression analyses identified differences in intake among groups. Current smokers consumed more total beverages, coffee, and sugar-sweetened beverages than never and former smokers (Pnever and former smokers, whereas female current and former smokers both consumed more alcoholic beverages than never smokers. Current smokers obtained more energy from beverages than their nonsmoking counterparts, although total energy intake did not differ. Intakes of added sugars, alcohol, and empty calories were higher for current than never smokers, and differences were accounted for by current smokers' beverage choices. This study adds to the body of research on smoking and dietary behavior by showing that not only do smokers consume a higher volume of beverages, but they also have a higher intake of energy provided by beverages, mainly empty calories from added sugars and alcohol. Our findings highlight the importance of assessing beverages' contribution to the total diet. Recognizing the common co-occurrence of smoking and specific beverage choices can help target health promotion and disease prevention efforts for this subpopulation. Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Advertising and alcohol sales: a legal impact study.

Science.gov (United States)

Makowsky, C R; Whitehead, P C

1991-11-01

According to the single distribution theory increases in the availability of alcoholic beverages in the general population are associated with increases in average consumption and increases in alcohol-related damage. If it can be demonstrated that advertising contributes to availability, perhaps in the form of what has been called social or subjective availability, then advertising could be considered an appropriate target of prevention. A 58-year ban on advertising of alcoholic beverages was lifted in Saskatchewan in 1983. Data on monthly sales of beer, wine and distilled spirits were examined for the years 1981 to 1987. Box-Jenkins time series techniques were used to estimate the statistical relationship between the policy change and volume of sales of alcoholic beverages. The results revealed that sales of beer increased and sales of spirits decreased following the change in legislation that permitted alcohol advertising in Saskatchewan. The main finding is that there was no impact on wine and total alcohol sales from the introduction of alcohol advertising. Alcohol advertising may have produced a substitution effect with respect to beer and spirits, but this was not predicted. This evaluation suggests that alcohol advertising is not a contributory force that influences the overall level of alcohol consumption. The place of advertising in the single distribution theory remains not proven, and the place of advertising as an instrument of public policy with respect to the prevention of alcohol-related damage remains in question.

Alcoholism among Hispanics--A Growing Concern.

Science.gov (United States)

Garcia, Rolando

1979-01-01

A major concern to anyone involved in the alcoholism field is the basic understanding of alcoholism as a disease that Hispanics have not yet completely accepted. Hispanics have usually labeled the use of alcoholic beverages as being embedded into Hispanic culture and have viewed alcoholism as an individual weakness to be endured in silence. (NQ)

Use of tobacco and alcoholic beverages by children and teenagers in a low-income coastal community in south India.

Science.gov (United States)

George, A; Varghese, C; Sankaranarayanan, R; Nair, M K

1994-01-01

To plan and implement cancer control measures, information about the baseline habit patterns of the community is needed. A coastal village near Trivandrum, Kerala, Southern India, supported mainly by the fishing industry, was identified for this study with regard to establishing measures to control oral cancer there. Oral cancer is prevalent in Kerala. Smoking and chewing tobacco and drinking alcoholic beverages are the major risk factors for this cancer. The socioeconomic status of the fishermen of Kerala is low and their literacy rate is low. The adults in coastal Kerala have been found to have a habit pattern of very high levels of tobacco and alcohol use. A survey was conducted to study the tobacco and alcohol use habits of 146 children and teenagers in this village. The percentages of study subjects with pan-tobacco-chewing, smoking, and drinking habits were 29%, 2%, and 3%, respectively. The habit pattern correlated negatively with education and positively with number of children per family. This survey provides information that can be used to plan cancer education efforts, including redesigning the school curriculum and focusing on high-risk groups.

Aliphatic alcohols in spirits inhibit phagocytosis by human monocytes.

Science.gov (United States)

Pál, László; Árnyas, Ervin M; Bujdosó, Orsolya; Baranyi, Gergő; Rácz, Gábor; Ádány, Róza; McKee, Martin; Szűcs, Sándor

2015-04-01

A large volume of alcoholic beverages containing aliphatic alcohols is consumed worldwide. Previous studies have confirmed the presence of ethanol-induced immunosuppression in heavy drinkers, thereby increasing susceptibility to infectious diseases. However, the aliphatic alcohols contained in alcoholic beverages might also impair immune cell function, thereby contributing to a further decrease in microbicidal activity. Previous research has shown that aliphatic alcohols inhibit phagocytosis by granulocytes but their effect on human monocytes has not been studied. This is important as they play a crucial role in engulfment and killing of pathogenic microorganisms and a decrease in their phagocytic activity could lead to impaired antimicrobial defence in heavy drinkers. The aim of this study was to measure monocyte phagocytosis following their treatment with those aliphatic alcohols detected in alcoholic beverages. Monocytes were separated from human peripheral blood and phagocytosis of opsonized zymosan particles by monocytes treated with ethanol and aliphatic alcohols individually and in combination was determined. It was shown that these alcohols could suppress the phagocytic activity of monocytes in a concentration-dependent manner and when combined with ethanol, they caused a further decrease in phagocytosis. Due to their additive effects, it is possible that they may inhibit phagocytosis in a clinically meaningful way in alcoholics and episodic heavy drinkers thereby contribute to their increased susceptibility to infectious diseases. However, further research is needed to address this question.

Clarification as to why alcoholic beverages have the ability to induce superconductivity in Fe1+dTe1−xSx

International Nuclear Information System (INIS)

Deguchi, K; Hara, H; Kawasaki, Y; Demura, S; Watanabe, T; Denholme, S J; Okazaki, H; Ozaki, T; Yamaguchi, T; Takeya, H; Takano, Y; Sato, D; Sugimoto, M; Soga, T; Tomita, M

2012-01-01

To elucidate the mechanism as to why alcoholic beverages can induce superconductivity in Fe 1+d Te 1−x S x samples, we performed component analysis and found that a weak acid such as an organic acid has the ability to induce superconductivity. Inductively coupled plasma spectroscopy was performed on weak acid solutions post-annealing. We found that the mechanism of inducement of superconductivity in Fe 1+d Te 1−x S x is the deintercalation of excess Fe from the interlayer sites. (paper)

Interaction between alcohol dehydrogenase II gene, alcohol consumption, and risk for breast cancer

OpenAIRE

St?rmer, T; Wang-Gohrke, S; Arndt, V; Boeing, H; Kong, X; Kreienberg, R; Brenner, H

2002-01-01

MaeIII Restriction Fragment Length Polymorphism in exon 3 of the alcohol dehydrogenase II was assessed in serum from 467 randomly selected German women and 278 women with invasive breast cancer to evaluate the interaction between a polymorphism of the alcohol dehydrogenase II gene, alcohol consumption and risk for breast cancer. In both groups, usual consumption of different alcoholic beverages was asked for using semiquantitative food frequency questionnaires. We used multivariable logistic ...

27 CFR 19.58 - Use of taxpaid distilled spirits to manufacture products unfit for beverage use.

Science.gov (United States)

2010-04-01

... spirits to manufacture products unfit for beverage use. 19.58 Section 19.58 Alcohol, Tobacco Products and... taxpaid distilled spirits to manufacture products unfit for beverage use. (a) General. Apothecaries... distilled spirits contained therein: (1) Medicines, medicinal preparations, food products, flavors...

The effect of different beverage consumption (dough, non-alcoholic beer, carbohydrated replacement drink) on performance, lipids profile, inflammatory biomarkers after running-based anaerobic sprint test in taekwondo players.

Science.gov (United States)

Shiranian, Afshin; Darvishi, Leila; Askari, Gholamreza; Ghiasvand, Reza; Feyzi, Awat; Hariri, Mitra; Mashhadi, Nafiseh Shokri; Mehrabani, Sanaz

2013-04-01

After exercise, recovery is very essential in professional sport. Athletes use sport beverages to enhance endurance and physical performance. The purpose of this study was to examine the effects of Dough versus non-alcoholic beer and carbohydrate (CHO) fluid on performance, lipids profile, inflammatory biomarkers after Running-based Anaerobic Sprint Test (R.A.S.T) in Taekwondo players. This study was conducted as repeated measures crossover design with 22 men Taekwondo player. Subjects completed standard protocol R.A.S.T so that immediately and 1 h posterior R.A.S.T protocol received number 1 beverage. Subjects spend 2 h recovery periods. Second and third sessions trial were similar to prior trial, separated by at least 4 days, instead of number 1 beverage, participants received number 2 and number 3 beverage. Data showed that average pre- and post-recovery in C-reactive protein (CRP) or Dough significantly decreased (P 0.05). About mean pre- and post-recovery in low density lipoprotein (LDL) and high density lipoprotein (HDL) there were no significant differences in all three beverages. Besides, amount of CRP was significant between three beverages (P 0.05) in dietary intake were observed between three treatment periods. Dough was effective in reducing LDL and reducing inflammatory biomarkers including CRP with little effect on performance in subjects.

Drinkers’ memory bias for alcohol picture cues in explicit and implicit memory tasks

Science.gov (United States)

Nguyen-Louie, Tam T.; Buckman, Jennifer F.; Ray, Suchismita

2016-01-01

Background Alcohol cues can bias attention and elicit emotional reactions, especially in drinkers. Yet, little is known about how alcohol cues affect explicit and implicit memory processes, and how memory for alcohol cues is affected by acute alcohol intoxication. Methods Young adult participants (N=161) were randomly assigned to alcohol, placebo, or control beverage conditions. Following beverage consumption, they were shown neutral, emotional and alcohol-related pictures cues. Participants then completed free recall and repetition priming tasks to test explicit and implicit memory, respectively, for picture cues. Average blood alcohol concentration for the alcohol group was 74 ± 13 mg/dl when memory testing began. Two mixed linear model analyses were conducted to examine the effects of beverage condition, picture cue type, and their interaction on explicit and implicit memory. Results Picture cue type and beverage condition each significantly affected explicit recall of picture cues, whereas only picture cue type significantly influenced repetition priming. Individuals in the alcohol condition recalled significantly fewer pictures than those in other conditions, regardless of cue type. Both free recall and repetition priming were greater for emotional and alcohol-related cues compared to neutral picture cues. No interaction effects were detected. Conclusions Young adult drinkers showed enhanced explicit and implicit memory processing of alcohol cues compared to emotionally neutral cues. This enhanced processing for alcohol cues was on par with that seen for positive emotional cues. Acute alcohol intoxication did not alter this preferential memory processing for alcohol cues over neutral cues. PMID:26811126

Drinkers' memory bias for alcohol picture cues in explicit and implicit memory tasks.

Science.gov (United States)

Nguyen-Louie, Tam T; Buckman, Jennifer F; Ray, Suchismita; Bates, Marsha E

2016-03-01

Alcohol cues can bias attention and elicit emotional reactions, especially in drinkers. Yet, little is known about how alcohol cues affect explicit and implicit memory processes, and how memory for alcohol cues is affected by acute alcohol intoxication. Young adult participants (N=161) were randomly assigned to alcohol, placebo, or control beverage conditions. Following beverage consumption, they were shown neutral, emotional and alcohol-related pictures cues. Participants then completed free recall and repetition priming tasks to test explicit and implicit memory, respectively, for picture cues. Average blood alcohol concentration for the alcohol group was 74±13mg/dl when memory testing began. Two mixed linear model analyses were conducted to examine the effects of beverage condition, picture cue type, and their interaction on explicit and implicit memory. Picture cue type and beverage condition each significantly affected explicit recall of picture cues, whereas only picture cue type significantly influenced repetition priming. Individuals in the alcohol condition recalled significantly fewer pictures than those in other conditions, regardless of cue type. Both free recall and repetition priming were greater for emotional and alcohol-related cues compared to neutral picture cues. No interaction effects were detected. Young adult drinkers showed enhanced explicit and implicit memory processing of alcohol cues compared to emotionally neutral cues. This enhanced processing for alcohol cues was on par with that seen for positive emotional cues. Acute alcohol intoxication did not alter this preferential memory processing for alcohol cues over neutral cues. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

Analyzing the effect of selected control policy measures and sociodemographic factors on alcoholic beverage consumption in Europe within the AMPHORA project: statistical methods.

Science.gov (United States)

Baccini, Michela; Carreras, Giulia

2014-10-01

This paper describes the methods used to investigate variations in total alcoholic beverage consumption as related to selected control intervention policies and other socioeconomic factors (unplanned factors) within 12 European countries involved in the AMPHORA project. The analysis presented several critical points: presence of missing values, strong correlation among the unplanned factors, long-term waves or trends in both the time series of alcohol consumption and the time series of the main explanatory variables. These difficulties were addressed by implementing a multiple imputation procedure for filling in missing values, then specifying for each country a multiple regression model which accounted for time trend, policy measures and a limited set of unplanned factors, selected in advance on the basis of sociological and statistical considerations are addressed. This approach allowed estimating the "net" effect of the selected control policies on alcohol consumption, but not the association between each unplanned factor and the outcome.

How much alcohol do you buy? A comparison of self-reported alcohol purchases with actual sales.

Science.gov (United States)

Ramstedt, Mats

2010-04-01

Unrecorded alcohol has increased in the Nordic countries during recent years, above all in terms of cross-border trade. This implies that trends and levels of per capita consumption would look different without estimates of this source of alcohol, estimates that in Sweden and other countries are made through surveys. The overall aim is to analyse the validity of Swedish survey estimates of alcohol bought in the cross-border trade and possibly to develop weights that can be applied to such estimates. The analysis consists of comparing self-reported purchases of spirits, wine, cider/alcopops and beer at retail monopoly (Systembolaget) during 2008 (n = 18,000) with actual sales during the same period overall and monthly. Of the recorded amount of purchases at Systembolaget, 87% was reported in the survey, compared with the 40-60% usually found for self-reported consumption. Significant differences across beverages were revealed, showing a lower coverage rate for beer and spirits and a higher coverage rate for wine and cider. Changes in purchases of all beverages were captured fairly well, at least changes taking place from one month to another. Self-reported alcohol purchases achieve a higher coverage rate than found typically in studies based on self-reported use of alcohol. If adjustments are to be made to correct for underreporting in self-reported data on alcohol purchases, different weights should be applied to different beverages. Furthermore, at least major changes in how much alcohol is purchased in the population can be monitored using well-designed population surveys.

Survival of enteric pathogens in common beverages: an in vitro study.

Science.gov (United States)

Sheth, N K; Wisniewski, T R; Franson, T R

1988-06-01

This in vitro study was undertaken to determine the potential for survival of enteric pathogens in common drinking beverages. Three carbonated soft drinks, two alcoholic beverages, skim milk, and water were inoculated with Salmonella, Shigella, and enterotoxigenic Escherichia coli, and quantitative counts were performed over 2 days. Our studies showed poorest survival of all three organisms in wine, and greatest growth in milk and water. Beer and cola allowed survival of small numbers of Salmonella and E. coli at 48 h, whereas sour mix and diet cola were sterile by 48 h. Survival features may correlate with pH of the beverages. These observations may be useful in guiding travellers for appropriate beverage consumption while visiting areas endemic for "traveller's diarrhea."

Food and beverage product reformulation as a corporate political strategy.

OpenAIRE

Scott, C; Hawkins, B; Knai, C

2016-01-01

: Product reformulation- the process of altering a food or beverage product's recipe or composition to improve the product's health profile - is a prominent response to the obesity and noncommunicable disease epidemics in the U.S. To date, reformulation in the U.S. has been largely voluntary and initiated by actors within the food and beverage industry. Similar voluntary efforts by the tobacco and alcohol industry have been considered to be a mechanism of corporate political strategy to shape...

Wine, Beer, Alcohol and Polyphenols on Cardiovascular Disease and Cancer

Science.gov (United States)

Arranz, Sara; Chiva-Blanch, Gemma; Valderas-Martínez, Palmira; Medina-Remón, Alex; Lamuela-Raventós, Rosa M.; Estruch, Ramón

2012-01-01

Since ancient times, people have attributed a variety of health benefits to moderate consumption of fermented beverages such as wine and beer, often without any scientific basis. There is evidence that excessive or binge alcohol consumption is associated with increased morbidity and mortality, as well as with work related and traffic accidents. On the contrary, at the moment, several epidemiological studies have suggested that moderate consumption of alcohol reduces overall mortality, mainly from coronary diseases. However, there are discrepancies regarding the specific effects of different types of beverages (wine, beer and spirits) on the cardiovascular system and cancer, and also whether the possible protective effects of alcoholic beverages are due to their alcoholic content (ethanol) or to their non-alcoholic components (mainly polyphenols). Epidemiological and clinical studies have pointed out that regular and moderate wine consumption (one to two glasses a day) is associated with decreased incidence of cardiovascular disease (CVD), hypertension, diabetes, and certain types of cancer, including colon, basal cell, ovarian, and prostate carcinoma. Moderate beer consumption has also been associated with these effects, but to a lesser degree, probably because of beer’s lower phenolic content. These health benefits have mainly been attributed to an increase in antioxidant capacity, changes in lipid profiles, and the anti-inflammatory effects produced by these alcoholic beverages. This review summarizes the main protective effects on the cardiovascular system and cancer resulting from moderate wine and beer intake due mainly to their common components, alcohol and polyphenols. PMID:22852062

Skipping meals and alcohol consumption. The regulation of energy intake and expenditure among weight loss participants.

Science.gov (United States)

Carels, Robert A; Young, Kathleen M; Coit, Carissa; Clayton, Anna Marie; Spencer, Alexis; Wagner, Marissa

2008-11-01

Research suggests that specific eating patterns (e.g., eating breakfast) may be related to favorable weight status. This investigation examined the relationship between eating patterns (i.e., skipping meals; consuming alcohol) and weight loss treatment outcomes (weight loss, energy intake, energy expenditure, and duration of exercise). Fifty-four overweight or obese adults (BMI> or =27 kg/m(2)) participated in a self-help or therapist-assisted weight loss program. Daily energy intake from breakfast, lunch, dinner, and alcoholic beverages, total daily energy intake, total daily energy expenditure, physical activity, and weekly weight loss were assessed. On days that breakfast or dinner was skipped, or alcoholic beverages were not consumed, less total daily energy was consumed compared to days that breakfast, dinner, or alcoholic beverages were consumed. On days that breakfast or alcohol was consumed, daily energy expenditure (breakfast only) and duration of exercise were higher compared to days that breakfast or alcohol was not consumed. Individuals who skipped dinner or lunch more often had lower energy expenditure and exercise duration than individuals who skipped dinner or lunch less often. Individuals who consumed alcohol more often had high daily energy expenditure than individuals who consumed alcohol less often. Skipping meals or consuming alcoholic beverages was not associated with weekly weight loss. In this investigation, weight loss program participants may have compensated for excess energy intake from alcoholic beverages and meals with greater daily energy expenditure and longer exercise duration.

Beverage consumption pattern among undergraduates of selected ...

African Journals Online (AJOL)

Very few admitted always drinking while with friends (7.3%) or had feeling of guilt about drinking habit (9%) while over 70% agreed to parents` or guardians` awareness of drinking habit. Conclusion: Higher percentage of the respondents consumed more of healthy beverage such as fruit juices and soft drinks than alcoholic ...

Alcoholic liver disease in Nepal: identifying homemade alcohol as a culprit

Directory of Open Access Journals (Sweden)

Pradhan B

2015-07-01

Full Text Available Bickram Pradhan,1 Antoine Hadengue,2 François Chappuis,3 Shatdal Chaudhary,1 Dharanidhar Baral,4 Pascal Gache,5 Prahlad Karki,6 Suman Rijal6 1Division of Gastroenterology and Hepatology, Department of Internal Medicine, B P Koirala Institute of Health Sciences, Dharan, Nepal; 2Department of Gastroenterology and Hepatology, 3Division of Tropical and Humanitarian Medicine, Geneva University Hospital, Geneva, Switzerland; 4Department of Community Medicine and School of Public Health, B P Koirala Institute of Health Sciences, Dharan, Nepal; 5Department of Health and Community Medicine. Geneva University Hospital, Geneva, Switzerland; 6Department of Internal Medicine, B P Koirala Institute of Health Sciences, Dharan, Nepal Background: Though the type of alcohol consumed is not thought to be associated with alcoholic liver disease (ALD, some studies have shown a beverage-specific effect. In the present study, we aim to study the effects of locally brewed alcoholic beverages on the development of liver disease.Patients and methods: This cross-sectional study was conducted at the internal medicine department of a university hospital in Nepal. All patients classified as having either alcohol abuse or alcohol dependence by the Diagnostic and Statistical Manual of Mental Disorders, 4th Edition were evaluated for the presence of ALD.Results: A total of 1,500 patients were screened, of which, 447 patients had ALD. Chronic liver disease (CLD was detected in 144 patients (9.6%. Most of the patients consumed homemade locally brewed alcohol. On multivariate analysis, the following variables were found to be significantly associated with CLD: male sex (odds ratio [OR]: 1.81; 95% confidence interval [CI]: 1.12–2.94; P=0.02: rakshi consumption ≥30 units (OR: 2.53; 95% CI: 1.07–6.01; P=0.04; and tongba consumption (OR: 3.02; 95% CI: 1.22–7.50; P=0.02.Conclusion: There was a significant increase in the risk of developing ALD with the consumption of rakshi

Beverage consumption habits "24/7" among British adults: association with total water intake and energy intake.

Science.gov (United States)

Gibson, Sigrid; Shirreffs, Susan M

2013-01-10

Various recommendations exist for total water intake (TWI), yet it is seldom reported in dietary surveys. Few studies have examined how real-life consumption patterns, including beverage type, variety and timing relate to TWI and energy intake (EI). We analysed weighed dietary records from the National Diet and Nutrition Survey of 1724 British adults aged 19-64 years (2000/2001) to investigate beverage consumption patterns over 24 hrs and 7 days and associations with TWI and EI. TWI was calculated from the nutrient composition of each item of food and drink and compared with reference values. Mean TWI was 2.53 L (SD 0.86) for men and 2.03 L (SD 0.71) for women, close to the European Food Safety Authority "adequate Intake" (AI) of 2.5 L and 2 L, respectively. However, for 33% of men and 23% of women TWI was below AI and TWI:EI ratio was Beverages accounted for 75% of TWI. Beverage variety was correlated with TWI (r 0.34) and more weakly with EI (r 0.16). Beverage consumption peaked at 0800 hrs (mainly hot beverages/ milk) and 2100 hrs (mainly alcohol). Total beverage consumption was higher at weekends, especially among men. Overall, beverages supplied 16% of EI (men 17%, women 14%), alcoholic drinks contributed 9% (men) and 5% (women), milk 5-6%, caloric soft drinks 2%, and fruit juice 1%.In multi-variable regression (adjusted for sex, age, body weight, smoking, dieting, activity level and mis-reporting), replacing 100 g of caloric beverages (milk, fruit juice, caloric soft drinks and alcohol) with 100 g non-caloric drinks (diet soft drinks, hot beverages and water) was associated with a reduction in EI of 15 kcal, or 34 kcal if food energy were unchanged. Using within-person data (deviations from 7-day mean) each 100 g change in caloric beverages was associated with 29 kcal change in EI or 35 kcal if food energy were constant. By comparison the calculated energy content of caloric drinks consumed was 47 kcal/100 g. TWI and beverage consumption are closely related

A content analysis of outdoor non-alcoholic beverage advertisements in Ghana

OpenAIRE

Bragg, Marie A; Hardoby, Tamara; Pandit, Natasha G; Raji, Yemi R; Ogedegbe, Gbenga

2017-01-01

Objectives This was a two-part descriptive study designed to (1) assess the marketing themes and sugar content of beverages promoted in outdoor advertisements (ads) within a portion of Accra, Ghana and (2) quantify the types of ads that appeared along the Accra-Cape Coast Highway. Setting A 4.7 km2 area of Accra, Ghana and a 151 km region along the highway represented the target areas for collecting photos of outdoor beverage ads. Primary and secondary outcome measures Number and types of bev...

14 CFR 91.17 - Alcohol or drugs.

Science.gov (United States)

2010-01-01

... 14 Aeronautics and Space 2 2010-01-01 2010-01-01 false Alcohol or drugs. 91.17 Section 91.17... AND GENERAL OPERATING RULES GENERAL OPERATING AND FLIGHT RULES General § 91.17 Alcohol or drugs. (a... consumption of any alcoholic beverage; (2) While under the influence of alcohol; (3) While using any drug that...

Changes in the prevalence of alcohol use in rap song lyrics, 1979-97.

Science.gov (United States)

Herd, Denise

2005-09-01

This paper explores the role of changing images of drinking and alcoholic beverage use in rap music from its beginnings in the United States in the late 1970s to the late 1990s. A sample of 341 rap music song lyrics released from 1979 to 1997 were selected using Billboard and Gavin rating charts. Song lyrics were coded for music genres, alcohol beverage types and brand names, drinking behaviors, drinking contexts, intoxication, attitudes towards alcohol and consequences of drinking. From 1979 to 1997, songs with references to alcohol increased fivefold (from 8 to 44%); those exhibiting positive attitudes rose from 43% to 73%; and brand name mentions increased from 46% to 71%. There were also significant increases in songs mentioning champagne and liquor (mainly expensive brand names) when comparing songs released after 1994 with those from previous years. In addition, there were significant increases in references to alcohol to signify glamour and wealth, and using alcohol with drugs and for recreational purposes. The findings also showed that alcohol use in rap music was much more likely to result in positive than negative consequences. Many of these findings are consistent with the idea that rap music has been profoundly affected by commercial forces and the marketing of alcoholic beverages. In addition, it is possible that the increase in references to alcoholic beverages in rap music, particularly spirits, is a reflection of a broader advertising culture which increasingly associates African Americans with alcohol use.

Caffeinated drinks, alcohol consumption and hangover severity

NARCIS (Netherlands)

Penning, R.; de Haan, L.; Verster, J.C.

2011-01-01

This study examined the relationship between consumption of caffeinated beverages and alcohol, and effects on next day hangover severity. In 2010, a survey funded by Utrecht University was conducted among N=549 Dutch students. Beverages consumed on their latest drinking session that produced a

Alcohol drinking pattern and risk of alcoholic liver cirrhosis

DEFF Research Database (Denmark)

Askgaard, Gro; Grønbæk, Morten; Kjær, Mette S

2015-01-01

BACKGROUND & AIMS: Alcohol is the main contributing factor of alcoholic cirrhosis, but less is known about the significance of drinking pattern. METHODS: We investigated the risk of alcoholic cirrhosis among 55,917 participants (aged 50-64years) in the Danish Cancer, Diet, and Health study (1993......-2011). Baseline information on alcohol intake, drinking pattern, and confounders was obtained from a questionnaire. Follow-up information came from national registers. We calculated hazard ratios (HRs) for alcoholic cirrhosis in relation to drinking frequency, lifetime alcohol amount, and beverage type. RESULTS......: We observed 257 and 85 incident cases of alcoholic cirrhosis among men and women, respectively, none among lifetime abstainers. In men, HR for alcoholic cirrhosis among daily drinkers was 3.65 (95% CI: 2.39; 5.55) compared to drinking 2-4days/week. Alcohol amount in recent age periods (40-49 and 50...

Alcohol Intolerance

Science.gov (United States)

... ingredients commonly found in alcoholic beverages, especially in beer or wine, can cause intolerance reactions. These include: Sulfites or other preservatives Chemicals, grains or other ingredients Histamine, a byproduct of fermentation or brewing In some cases, reactions can be ...

Sugary beverage taxation in South Africa: Household expenditure, demand system elasticities, and policy implications

OpenAIRE

Stacey, Nicholas; Tugendhaft, Aviva; Hofman, Karen

2017-01-01

South Africa faces a severe and growing obesity epidemic. Obesity and its co-morbidities raise public and private expenditures on healthcare. Sugary beverages are heavily consumed in South Africa and are linked to the onset of overweight and obesity. Excise taxation of sugary beverages has been proposed and adopted in other settings as a means to reduce harms from their consumption. A tax on the sugar content of non-alcoholic beverages has been proposed for implementation in South Africa, how...

Alcohol marketing in the 21st century: new methods, old problems.

Science.gov (United States)

Mart, Sarah M

2011-01-01

Marketing and advertising for alcoholic beverages is abundant throughout the United States and the rest of the world. Despite the fact that alcohol advertising is related to earlier initiation of drinking, higher rates of consumption, and positive expectancies among youth populations, alcohol companies continue to design new products and related campaigns with youth-friendly attributes. Alcopops and caffeinated alcoholic beverages are two particularly dangerous types of products, and new social networking technologies make direct promotion easy and voluminous. In order to stop the harm from these alcohol products and promotion, advocacy from the research community is imperative. Copyright © 2011 Informa Healthcare USA, Inc.

Children's responses towards alcohol in virtual reality: associations between parental alcohol use, drinking selections and intentions to drink

NARCIS (Netherlands)

Vorst, H. van der; Schuck, K.; Engels, R.C.M.E.; Hermans, R.C.J.

2014-01-01

To prevent harmful drinking, it is essential to understand factors that promote alcohol use at an early age. The aim of the present study was to examine the role of parental alcohol use in children's selection of alcoholic beverages in a virtual reality (VR) environment and their intentions to drink

Wine, Beer, Alcohol and Polyphenols on Cardiovascular Disease and Cancer

Directory of Open Access Journals (Sweden)

Sara Arranz

2012-07-01

Full Text Available Since ancient times, people have attributed a variety of health benefits to moderate consumption of fermented beverages such as wine and beer, often without any scientific basis. There is evidence that excessive or binge alcohol consumption is associated with increased morbidity and mortality, as well as with work related and traffic accidents. On the contrary, at the moment, several epidemiological studies have suggested that moderate consumption of alcohol reduces overall mortality, mainly from coronary diseases. However, there are discrepancies regarding the specific effects of different types of beverages (wine, beer and spirits on the cardiovascular system and cancer, and also whether the possible protective effects of alcoholic beverages are due to their alcoholic content (ethanol or to their non-alcoholic components (mainly polyphenols. Epidemiological and clinical studies have pointed out that regular and moderate wine consumption (one to two glasses a day is associated with decreased incidence of cardiovascular disease (CVD, hypertension, diabetes, and certain types of cancer, including colon, basal cell, ovarian, and prostate carcinoma. Moderate beer consumption has also been associated with these effects, but to a lesser degree, probably because of beer’s lower phenolic content. These health benefits have mainly been attributed to an increase in antioxidant capacity, changes in lipid profiles, and the anti-inflammatory effects produced by these alcoholic beverages. This review summarizes the main protective effects on the cardiovascular system and cancer resulting from moderate wine and beer intake due mainly to their common components, alcohol and polyphenols.

Cost-effectiveness of volumetric alcohol taxation in Australia.

Science.gov (United States)

Byrnes, Joshua M; Cobiac, Linda J; Doran, Christopher M; Vos, Theo; Shakeshaft, Anthony P

2010-04-19

To estimate the potential health benefits and cost savings of an alcohol tax rate that applies equally to all alcoholic beverages based on their alcohol content (volumetric tax) and to compare the cost savings with the cost of implementation. Mathematical modelling of three scenarios of volumetric alcohol taxation for the population of Australia: (i) no change in deadweight loss, (ii) no change in tax revenue, and (iii) all alcoholic beverages taxed at the same rate as spirits. Estimated change in alcohol consumption, tax revenue and health benefit. The estimated cost of changing to a volumetric tax rate is $18 million. A volumetric tax that is deadweight loss-neutral would increase the cost of beer and wine and reduce the cost of spirits, resulting in an estimated annual increase in taxation revenue of $492 million and a 2.77% reduction in annual consumption of pure alcohol. The estimated net health gain would be 21 000 disability-adjusted life-years (DALYs), with potential cost offsets of $110 million per annum. A tax revenue-neutral scenario would result in an 0.05% decrease in consumption, and a tax on all alcohol at a spirits rate would reduce consumption by 23.85% and increase revenue by $3094 million [corrected]. All volumetric tax scenarios would provide greater health benefits and cost savings to the health sector than the existing taxation system, based on current understandings of alcohol-related health effects. An equalized volumetric tax that would reduce beer and wine consumption while increasing the consumption of spirits would need to be approached with caution. Further research is required to examine whether alcohol-related health effects vary by type of alcoholic beverage independent of the amount of alcohol consumed to provide a strong evidence platform for alcohol taxation policies.

Deaths and Injuries by Counterfeit Alcohol and Oplosan – Potential Consequences of an Alcohol Prohibition in Indonesia

OpenAIRE

Rofi Uddarojat

2016-01-01

The Indonesian House of Representatives is deliberating a bill that aims to prohibit the production, sale, and consumption of alcoholic drinks containing between 1 and 55 per cent alcohol. However, there are no comprehensive studies on the adverse effects of alcohol in Indonesia. Alcohol consumption levels in Indonesia appear low when compared to other countries. Only about 500,000 Indonesians consume alcoholic beverages, mostly hard liquor. The Indonesian government already pursues a ran...

Surrogate alcohol containing methanol, social deprivation and public health in Novosibirsk, Russia.

Science.gov (United States)

Neufeld, Maria; Lachenmeier, Dirk; Hausler, Thomas; Rehm, Jürgen

2016-11-01

Surrogate alcohol, i.e. alcohol not intended or not officially intended for human consumption, continues to play an important role in alcohol consumption in Russia, especially for people with alcohol dependence. Among the different types of surrogate alcohol, there are windshield washer antifreeze liquids; these products are the cheapest kinds of non-beverage alcohol available and thus likely to be used by the most deprived and marginalised groups such as homeless people with alcohol dependence. Although it is well known, that non-beverage alcohol is used for consumption by various groups in Russia, and although there are laws to prohibit the use of methanol as part of windshield washer antifreeze liquids for the very reason that such products could be used as surrogate alcohol, we detected products in retail sale which were a mix of water and methanol only. Methanol poses serious health threats including blindness and death, and there had been repeated methanol deaths from surrogate alcohol in Russia over the last years. If law-enforcement does not change for surrogate products, we can expect more methanol-resulting deaths in the most deprived and marginalized groups of people with alcohol dependence in Russia. In addition, ingredients with questionable safety profiles such as formic acid should also be prohibited in non-beverage alcohol products that are likely to be consumed as surrogate alcohol. Copyright © 2016. Published by Elsevier B.V.

Alcohol, red wine and cardiovascular disease.

Science.gov (United States)

Wollin, S D; Jones, P J

2001-05-01

The objective of this article is to review the existing literature concerning the effects and mechanisms of action of red wine consumption vs. other alcoholic beverages on the risk of cardiovascular disease (CVD). Of particular interest is the form and quantity of alcohol consumed. This relationship between alcohol consumption and mortality is well supported by epidemiologic studies, which have suggested that different forms of alcohol alter the relative risk values for mortality from CVD. Although not without exception, current evidence from epidemiologic and experimental studies suggests a protective effect against the development of CVD with moderate consumption of red wine. The exact nature of the protective effect remains to be established. However, mechanisms including LDL oxidation and alterations in hemostatic variables are being increasingly recognized as contributory. Key components of red wine thought to be responsible for the protective effects include phenolic compounds and alcohol content. Despite the research presented, some questions relating to the current recommendations regarding moderate alcohol consumption and cardiovascular health remain. However, collectively, the literature aids in understanding some of the ways in which alcoholic beverages and their components affect the health of our population.

Performance evaluation of an side-stream anaerobic membrane bioreactor: Synthetic and alcoholic beverage industry wastewater

Directory of Open Access Journals (Sweden)

Nurdan BÜYÜKKAMACI

2016-06-01

Full Text Available The treatment performance of a laboratory-scale anaerobic membrane bioreactor (AnMBR using high strength wastewater was evaluated. The AnMBR model system consisted of an up-flow anaerobic sludge blanket reactor (UASB and an ultrafiltration (UF membrane. Its performance was first examined using molasses based synthetic wastewater at different hydraulic retention times (1-3 days and organic loading rates (5-15 kg COD/m3.day. As a result of the experimental studies, maximum treatment efficiency with respect to COD reduction (95% was achieved at 7.5 kg COD/m3.day OLR (CODinfluent=15.000 mg/L, HRT=2 days applications. When OLR was increased to 15 kg COD/m3.day, system performance decreased sharply. Similarly, methane gas production decreased by increasing OLR. After then, feed was changed to real wastewater, which was alcoholic beverage industry effluent. At this study, maximum COD removal efficiency of the system and maximum methane gas production was 88% and 74%, respectively.

In vitro and in vivo probiotic assessment of Leuconostoc mesenteroides P45 isolated from pulque, a Mexican traditional alcoholic beverage.

Science.gov (United States)

Giles-Gómez, Martha; Sandoval García, Jorge Giovanni; Matus, Violeta; Campos Quintana, Itzia; Bolívar, Francisco; Escalante, Adelfo

2016-01-01

Pulque is a Mexican traditional alcoholic, non-distilled, fermented beverage produced by the fermentation of the sap, known as aguamiel, extracted from several maguey (Agave) species. Pulque has traditionally been considered a healthy beverage due to its nutrient content and also a traditional medicine for the treatment of gastrointestinal disorders and intestinal infections. During pulque fermentation, the development of acidity, alcohol and viscosity define its final sensorial properties, developing an enriched environment where dominant lactic acid bacteria (LAB), including diverse Leuconostoc species, are present. Because traditional pulque is consumed directly from the fermentation vessel, the naturally associated LAB are ingested and reach the human small intestine alive. Here, we report the in vitro and in vivo probiotic assessment of Leuconostoc mesenteroides strain P45 isolated from pulque. This isolated LAB species exhibited lysozyme, acid (pH 3.5) and bile salts (0.1 and 0.3 % oxgall) resistance. Antibacterial activity against the pathogens Listeria monocytogenes, enteropathogenic Escherichia coli, Salmonella enterica serovar Typhi and S. enterica serovar Typhimurium were observed in assays involving cell-to-cell contact, cell-free 2× concentrated supernatants and cell-to-cell contact under exopolysaccharide-producing conditions. The in vivo probiotic assessment showed an anti-infective activity of L. mesenteroides P45 against S. enterica serovar Typhimurium in challenged male and female BALB/c mice. Analysis of the available genome sequence of strain P45 allowed identified a pre-bacteriocin coding gene and six peptidoglycan hydrolase enzymes, probably involved in the antimicrobial activity of this strain. The results presented in this study support some potential microbial mechanisms associated with the beneficial effects on human health of this LAB involved in the fermentation of pulque.

Patterns of beverage use across the lifecycle.

Science.gov (United States)

Popkin, Barry M

2010-04-26

Total beverage intake patterns have changed greatly over the past half century. The present research was conducted to evaluate historic and current patterns of beverage consumption of adults and children in the U.S. Data were drawn from food balance surveys along with two-day beverage intake averages and were weighted to be nationally representative. A marked slow continuous shift downward in total milk intake with a shift toward an increased proportion of reduced fat milk was determined. The biggest shifts in beverage consumption among children aged 2 to18 were an increase in sugar-sweetened beverages (SSBs) (from 87 to 154kcal/d), a smaller increase in juices (+21kcal/d), and a decrease in milk consumption (-91kcal/d). Data among adults aged 19 and older indicated that SSB intake has more than doubled. Water intake was highly variable, with a marked increase in bottled water intake but no clear trend in total water intake. Overall trends by age were presented and indicated that age-related beverage intake, both in ounces and kcal/day, decreased sharply for adults aged 60 and older. Kcal/d values ranged from a low of 283 for those over age 60 to a peak of 533 for those aged 19 to39 to 367 for 2 to 6year olds. The consumer shift toward increased levels of SSBs and alcohol, limited amounts of reduced fat milk along with a continued consumption of whole milk, and increased juice intake represent issues to address from a public health perspective. Copyright 2010 Elsevier Inc. All rights reserved.

The effects of alcohol expectancy and intake on slot machine gambling behavior.

Science.gov (United States)

Sagoe, Dominic; Mentzoni, Rune Aune; Leino, Tony; Molde, Helge; Haga, Sondre; Gjernes, Mikjel Fredericson; Hanss, Daniel; Pallesen, Ståle

2017-06-01

Background and aims Although alcohol intake and gambling often co-occur in related venues, there is conflicting evidence regarding the effects of alcohol expectancy and intake on gambling behavior. We therefore conducted an experimental investigation of the effects of alcohol expectancy and intake on slot machine gambling behavior. Methods Participants were 184 (females = 94) individuals [age range: 18-40 (mean = 21.9) years] randomized to four independent conditions differing in information/expectancy about beverage (told they received either alcohol or placebo) and beverage intake [actually ingesting low (target blood alcohol concentration [BAC]  0.40 mg/L; ≈0.80 mg/L) amounts of alcohol]. All participants completed self-report questionnaires assessing demographic variables, subjective intoxication, alcohol effects (stimulant and sedative), and gambling factors (behavior and problems, evaluation, and beliefs). Participants also gambled on a simulated slot machine. Results A significant main effect of beverage intake on subjective intoxication and alcohol effects was detected as expected. No significant main or interaction effects were detected for number of gambling sessions, bet size and variation, remaining credits at termination, reaction time, and game evaluation. Conclusion Alcohol expectancy and intake do not affect gambling persistence, dissipation of funds, reaction time, or gambling enjoyment.

The synergistic effect of cigarette taxes on the consumption of cigarettes, alcohol and betel nuts

Directory of Open Access Journals (Sweden)

Lee Jie-Min

2007-06-01

Full Text Available Abstract Background Consumption of cigarettes and alcoholic beverages creates serious health consequences for individuals and overwhelming financial burdens for governments around the world. In Asia, a third stimulant – betel nuts – increases this burden exponentially. For example, individuals who simultaneously smoke, chew betel nuts and drink alcohol are approximately 123 times more likely to develop oral, pharyngeal and laryngeal cancer than are those who do not. To discourage consumption of cigarettes, the government of Taiwan has imposed three taxes over the last two decades. It now wishes to lower consumption of betel nuts. To assist in this effort, our study poses two questions: 1 Will the imposition of an NT$10 Health Tax on cigarettes effectively reduce cigarette consumption? and 2 Will this cigarette tax also reduce consumption of alcoholic beverages and betel nuts? To answer these questions, we analyze the effect of the NT$10 tax on overall cigarette consumption as well as the cross price elasticities of cigarettes, betel nuts, and alcoholic beverages. Methods To establish the Central Bureau of Statistics demand function, we used cigarette, betel nut, and alcoholic beverage price and sales volume data for the years 1972–2002. To estimate the overall demand price elasticity of cigarettes, betel nuts, and alcoholic beverages, we used a seemingly unrelated regression analysis. Results We find that the NT$10 health tax on cigarettes will reduce cigarette consumption by a significant 27.22%. We also find that cigarettes, betel nuts, and alcoholic beverages have similar inherent price elasticities of -0.6571, -0.5871, and -0.6261 respectively. Because of this complementary relationship, the NT$10 health tax on cigarettes will reduce betel nut consumption by 20.07% and alcohol consumption by 7.5%. Conclusion The assessment of a health tax on cigarettes as a smoking control policy tool yields a win-win outcome for both government and

The International Alcohol Control Study in Vietnam | IDRC ...

International Development Research Centre (IDRC) Digital Library (Canada)

... and, -policies that restrict the physical availability of alcoholic beverages or ... This study will provide internationally comparative data on Vietnam's alcohol policy ... among policymakers, there is substantial potential for the research results to ...

Characterization of bacterial diversity in pulque, a traditional Mexican alcoholic fermented beverage, as determined by 16S rDNA analysis.

Science.gov (United States)

Escalante, Adelfo; Rodríguez, María Elena; Martínez, Alfredo; López-Munguía, Agustín; Bolívar, Francisco; Gosset, Guillermo

2004-06-15

The bacterial diversity in pulque, a traditional Mexican alcoholic fermented beverage, was studied in 16S rDNA clone libraries from three pulque samples. Sequenced clones identified as Lactobacillus acidophilus, Lactobacillus strain ASF360, L. kefir, L. acetotolerans, L. hilgardii, L. plantarum, Leuconostoc pseudomesenteroides, Microbacterium arborescens, Flavobacterium johnsoniae, Acetobacter pomorium, Gluconobacter oxydans, and Hafnia alvei, were detected for the first time in pulque. Identity of 16S rDNA sequenced clones showed that bacterial diversity present among pulque samples is dominated by Lactobacillus species (80.97%). Seventy-eight clones exhibited less than 95% of relatedness to NCBI database sequences, which may indicate the presence of new species in pulque samples.

Orosensory responsiveness and alcohol behaviour.

Science.gov (United States)

Thibodeau, Margaret; Bajec, Martha; Pickering, Gary

2017-08-01

Consumption of alcoholic beverages is widespread through much of the world, and significantly impacts human health and well-being. We sought to determine the contribution of orosensation ('taste') to several alcohol intake measures by examining general responsiveness to taste and somatosensory stimuli in a convenience sample of 435 adults recruited from six cohorts. Each cohort was divided into quantiles based on their responsiveness to sweet, sour, bitter, salty, umami, metallic, and astringent stimuli, and the resulting quantiles pooled for analysis (Kruskal-Wallis ANOVA). Responsiveness to bitter and astringent stimuli was associated in a non-linear fashion with intake of all alcoholic beverage types, with the highest consumption observed in middle quantiles. Sourness responsiveness tended to be inversely associated with all measures of alcohol consumption. Regardless of sensation, the most responsive quantiles tended to drink less, although sweetness showed little relationship between responsiveness and intake. For wine, increased umami and metallic responsiveness tended to predict lower total consumption and frequency. A limited examination of individuals who abstain from all alcohol indicated a tendency toward higher responsiveness than alcohol consumers to sweetness, sourness, bitterness, and saltiness (biserial correlation), suggesting that broadly-tuned orosensory responsiveness may be protective against alcohol use and possibly misuse. Overall, these findings confirm the importance of orosensory responsiveness in mediating consumption of alcohol, and indicate areas for further research. Copyright © 2017. Published by Elsevier Inc.

Nutritional quality of foods and non-alcoholic beverages advertised on Mexican television according to three nutrient profile models

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Sofía Rincón-Gallardo Patiño

2016-08-01

Full Text Available Abstract Background Evidence supports that television food advertisements influence children’s food preferences and their consumption. However, few studies have examined the extent and nature of food marketing to children in low and middle income countries. This study aims to assess the nutritional quality of foods and beverages advertised on Mexican TV, applying the Mexican, World Health Organization (WHO European and United Kingdom (UKNPM nutrient profile models, before the Mexican regulation on food marketing came into effect. Methods We recorded 600 h on the four national public and free TV channels with the highest national ratings, from December 2012 to April 2013. Recordings were done for 40 randomly selected (week, weekend, school and vacation days, from 7 am to 10 pm. Nutritional information per 100 g/ml of product was obtained from the product labels or company websites. Results A total of 2,544 food and non-alcoholic beverage advertisements were broadcast, for 275 different products. On average, the foods advertised during cartoon programming had the highest energy (367 kcal and sugar (30.0 g content, while foods advertised during sport programming had the highest amount of total fat (9.5 g and sodium (412 mg content. More than 60 % of the foods advertised did not meet any nutritional quality standards. 64.3 % of the products did not comply with the Mexican nutritional standards, as compared with 83.1 % and 78.7 % with WHO Europe and UKNPM standards, respectively. The food groups most frequently advertised were beverages (24.6 %, followed by chocolate and confectionery sugar (19.7 %, cakes, sweet biscuits and pastries (12.0 %, savory snacks (9.3 %, breakfast cereals (7.1 %, ready-made food (6.4 % and dairy products (6.0 %. Conclusion The majority of foods and beverages advertised on Mexican TV do not comply with any nutritional quality standards, and thus should not be marketed to children. The nutritional quality

Nutritional quality of foods and non-alcoholic beverages advertised on Mexican television according to three nutrient profile models.

Science.gov (United States)

Rincón-Gallardo Patiño, Sofía; Tolentino-Mayo, Lizbeth; Flores Monterrubio, Eric Alejandro; Harris, Jennifer L; Vandevijvere, Stefanie; Rivera, Juan A; Barquera, Simón

2016-08-05

Evidence supports that television food advertisements influence children's food preferences and their consumption. However, few studies have examined the extent and nature of food marketing to children in low and middle income countries. This study aims to assess the nutritional quality of foods and beverages advertised on Mexican TV, applying the Mexican, World Health Organization (WHO) European and United Kingdom (UKNPM) nutrient profile models, before the Mexican regulation on food marketing came into effect. We recorded 600 h on the four national public and free TV channels with the highest national ratings, from December 2012 to April 2013. Recordings were done for 40 randomly selected (week, weekend, school and vacation) days, from 7 am to 10 pm. Nutritional information per 100 g/ml of product was obtained from the product labels or company websites. A total of 2,544 food and non-alcoholic beverage advertisements were broadcast, for 275 different products. On average, the foods advertised during cartoon programming had the highest energy (367 kcal) and sugar (30.0 g) content, while foods advertised during sport programming had the highest amount of total fat (9.5 g) and sodium (412 mg) content. More than 60 % of the foods advertised did not meet any nutritional quality standards. 64.3 % of the products did not comply with the Mexican nutritional standards, as compared with 83.1 % and 78.7 % with WHO Europe and UKNPM standards, respectively. The food groups most frequently advertised were beverages (24.6 %), followed by chocolate and confectionery sugar (19.7 %), cakes, sweet biscuits and pastries (12.0 %), savory snacks (9.3 %), breakfast cereals (7.1 %), ready-made food (6.4 %) and dairy products (6.0 %). The majority of foods and beverages advertised on Mexican TV do not comply with any nutritional quality standards, and thus should not be marketed to children. The nutritional quality standards applied by the Mexican regulation are much

Alcohol consumption and liver cirrhosis mortality

DEFF Research Database (Denmark)

Bentzen, Jan Børsen; Smith, Valdemar

on the relationship between liver cirrhosis mortality and alcohol consumption is included. The conclusion is that the total level of alcohol consumption as well as the specific beverages - beer, wine and spirits - contributes to liver cirrhosis mortality, but the present study also reveals that directly addressing...

Alcohol regulation, communication strategies and underage alcohol consumption in Spain: Implications for social marketing

OpenAIRE

Rodríguez Sánchez, Carla; Sancho-Esper, Franco

2016-01-01

Purpose. The purpose of this paper is twofold. First, it examines the communication strategies pursued by firms related to alcohol beverages in Spain during a decade with major changes in alcohol marketing regulations. Second, it analyzes the relationship between these strategies and underage alcohol consumption before and after 2007. Design/methodology/approach. Panel data methodology is implemented using data from ESTUDES national survey (average sample size 26,000 interviews, 2004-2010) an...

Adding Flavor to Beverages with Non-Conventional Yeasts

Directory of Open Access Journals (Sweden)

Davide Ravasio

2018-02-01

Full Text Available Fungi produce a variety of volatile organic compounds (VOCs during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yeasts that have been associated with various food sources. A total of 60 strains were analyzed with regard to their fermentation and flavor profile. Species belonging to the genera Candida, Pichia and Wickerhamomyces separated best from lager yeast strains according to a principal component analysis taking alcohol and ester production into account. The speed of fermentation and sugar utilization were analysed for these strains. Volatile aroma-compound formation was assayed via gas chromatography. Several strains produced substantially higher amounts of aroma alcohols and esters compared to the lager yeast strain Weihenstephan 34/70. Consequently, co-fermentation of this lager yeast strain with a Wickerhamomyces anomalus strain generated an increased fruity-flavour profile. This demonstrates that mixed fermentations utilizing non-Saccharomyces cerevisiae biodiversity can enhance the flavour profiles of fermented beverages.

The Relation between the Number of Hours That Authorize the Sale of Alcoholic Beverages and Violence

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Carlos Huaco

2012-07-01

Full Text Available Background: La Victoria was considered, the most violent area in Lima City, the local governmentenforced a public policy regarding number of hours for selling of alcoholic beverages inJanuary 2007. The study was designed to compare its results in Violence between one districtwith the law and other without the law.Methods: This retrospective cross-sectional was an ecological study with a chronological andgeographical comparison between La Victoria, with the restriction and Cercado de Lima withoutthe ban. The participants in the study were patients from a local National Hospital, with aggressionsfrom fighting, or were wounded in traffic accidents, and violent death bodies at NationalInstitute of Legal Medicine. Data were analyzed, using clinical histories (2006 vs. 2007-8 and necropsies(2005-6 vs. 2007-8Results: The reduction of aggression rates at La Victoria in 2007 and 2008 in comparison to2006, were 40.7% and 36.4% respectively (P< 0.05. It was related to the number of hours of liquorauthorized selling Y= -11.25+27.32 X (P<0.05. There was a reduction of 44% in homicide(P<0.05 and 35% in suicide rates between biennia’s. The female/ male ratio of homicideschanged from 1/7.3 to 1/4.6. A significant increase in the rate of alcohol positive dead bodieswas observed (20.3% to 41.5%, (Relative Risk (RR = 2.03, (95% Confidence Interval (CI =(1.09-3.8, χ²(1=5.24, ( P< 0.05.Conclusions: The reduction of violence was probably due to the ban, indicating the importanceof programs to control alcohol consumption which lead to decrease the rate of violence and its’consequences like homicides, impulsive violence.

Monitoramento da autenticidade de amostras de bebidas alcoólicas enviadas ao Instituto Adolfo Lutz em São Paulo Evaluation of authenticity of alcoholic beverage samples examined by the Instituto Adolfo Lutz (São Paulo, Brazil

Directory of Open Access Journals (Sweden)

Leticia Araujo Farah NAGATO

2001-01-01

Full Text Available Este trabalho teve como objetivo verificar a autenticidade de bebidas alcoólicas (whisky, vodka, conhaque de gengibre, etc. enviadas para análise ao Instituto Adolfo Lutz no período de 1993 a agosto de 1999. Devido à presença no mercado nacional de bebidas alcoólicas clandestinas, principalmente aquelas com alto valor agregado, foi realizado o monitoramento através da análise de composição química destas bebidas. Normalmente estes produtos são elaborados com álcool, água, aroma e corante caramelo e que por falta de controle dessas matérias-primas, podem oferecer risco potencial à saúde humana pela presença de metanol. A técnica empregada na análise dos componentes secundários e metanol das amostras foi realizada através da cromatografia em fase gasosa com detector de ionização de chama. Observou-se que em 608 amostras de bebidas alcoólicas analisadas, 391 eram falsificadas e dentre estas 2 apresentaram teores de metanol acima do limite tolerado (200mg/100mL de álcool anidro pela legislação em vigor. Os resultados obtidos sugerem uma grande persistência em se produzir bebidas alcoólicas falsificadas. Desta forma, é muito importante estar sempre monitorando estes produtos e identificando os diferentes tipos de falsificações existentes no país.This work aimed at verifying the authenticity of alcoholic beverages (whisky, vodka, ginger spirit, etc. sent for analysis by the Instituto Adolfo Lutz, São Paulo from 1993 to August 1999. The chemical composition of these drinks was studied because of the presence of illicit alcoholic beverages on the national market, especially those with a high commercial value. These products are usually elaborated with alcohol, water, flavor and caramel coloring. Since there is no control over these raw materials, these drinks could offer a potential risk to human health because of the presence of methanol. The method employed in the analysis of congeners and methanol in alcoholic

Fluid intake from beverages across age groups: a systematic review.

Science.gov (United States)

Özen, A E; Bibiloni, M Del Mar; Pons, A; Tur, J A

2015-10-01

Fluid intake, especially water, is essential for human life and also necessary for physical and mental function. The present study aimed to assess beverage consumption across age groups. A systematic review was conducted. Original research in English language publications and available studies (or abstracts in English) from 2000 to 2013 was searched for by using the medical subheading (MeSH) terms: ('beverage' OR 'fluid' [Major]) AND ('consumption' [Mesh] OR 'drinking' [Mesh] OR 'intake' [Mesh]) AND ('child' [Mesh] OR 'adolescent' [Mesh] OR 'adult' [Mesh]). Article selection was restricted to those papers covering healthy populations of all age groups in a nationwide sample, or from a representative sample of the population of a city or cities, which examined the trends or patterns of beverage intake and the determinants of beverage intake. Sixty-five studies were identified with respect to beverage consumption across age groups. The papers were screened by thoroughly reading titles or abstracts. Full-text articles were assessed by three investigators. Total beverage intake varied between 0.6 and 3.5 L day(-1) among all age groups (males more than females). Plain water contributed up to 58%, 75% and 80% of the total beverage intake in children, adolescents and adults, respectively. Milk consumption was higher among children; consumption of soft drinks was higher among adolescents; and the consumption of tea, coffee and alcoholic beverages was higher among adults. Plain water is the main water source for all age groups and the consumption of other beverages varies according to age. © 2014 The British Dietetic Association Ltd.

Traditional alcoholic beverages and their value in the local culture of the Alta Valle del Reno, a mountain borderland between Tuscany and Emilia-Romagna (Italy)

OpenAIRE

Egea, Teresa; Signorini, Maria Adele; Ongaro, Luca; Rivera, Diego; Ob?n de Castro, Concepci?n; Bruschi, Piero

2016-01-01

Background Traditional alcoholic beverages (TABs) have only received marginal attention from researchers and ethnobotanists so far, especially in Italy. This work is focused on plant-based TABs in the Alta Valle del Reno, a mountainous area on the border between Tuscany and Emilia-Romagna regions. The aims of our study were to document local knowledge about TABs and to analyze and discuss the distribution of related knowledge within the investigated communities. Methods Field data were collec...

Essential Oils in Ginger, Hops, Cloves, and Pepper Flavored Beverages-A Review.

Science.gov (United States)

Ameh, Sunday J; Ibekwe, Nneka N; Ebeshi, Benjamin U

2014-08-28

ABSTRACT In the West, sugar-based, ginger flavored beverages may contain hops, other flavorings, fruit juices, and varying levels of ethanol. Ginger ales contain 0.5%v/v; ginger beers >0.5%; and alcoholic ginger beers 0.5 ≤ 11%. Ales are carbonated by pressurized CO 2 , while beers and alcoholic beers are carbonated by yeast or ginger beer plant (GBP). In Africa, grain-based beverages include "fura da nono," "kunu," and "akamu," which are spiced with one or more flavorings including ginger, black pepper, clove, chili pepper, or Aframomum alligator peppers. Spices have flavor because they contain essential oils (EOs), which are composed of aroma-active compounds (AACs). The benefits and toxicities of spices are ascribed to their EOs/AACs contents. Aim: Given the toxic potentials of EOs/AACs vis-à-vis their benefits, this review aimed to investigate the means by which the levels of EOs/AACs in spiced beverages are regulated. Methodology: The benefits and liabilities of key EOs/AACs of spices were identified and described. The methods for assaying them in raw materials and beverages were also identified. Results: There was a dearth of data on the levels of EOs/AACs in both raw and finished goods. Moreover, their assay methods were found to be tedious and costly. The implications of these findings on regulation are discussed. Conclusions: Owing to the practical difficulties in assaying flavors in beverages, both manufacturers and regulators should focus on: (i) the wholesomeness of raw materials; and (ii) good manufacturing practice (GMP). However, studies aimed at developing more robust methods for flavor should continue.

Anaerobic treatment with biogas recovery of beverage industry waste water

International Nuclear Information System (INIS)

Cacciari, E.; Zanoni, G.

1992-01-01

This paper briefly describes the application, by a leading Italian non-alcoholic beverage firm, of an up-flow anaerobic sludge blanket process in the treatment of waste water deriving from the production and bottling of beverages. In addition to describing the key design, operation and performance characteristics of the treatment process, the paper focuses on the economic benefits being obtained through the use of the innovative expansive sludge bed anaerobic digestion system which has proven itself to be particularly suitable for the treatment of food and beverage industry liquid wastes. The system, which has already been operating, with good results, for six months, has shown itself to be capable of yielding overall COD removal efficiencies of up to 94.8% and of producing about 0.43 Ncubic meters of biogas per kg of removed COD

Anaerobic treatment with biogas recovery of beverage industry waste water

Energy Technology Data Exchange (ETDEWEB)

Cacciari, E; Zanoni, G [Passavant Impianti, Novate Milanese (Italy)

1992-03-01

This paper briefly describes the application, by a leading Italian non-alcoholic beverage firm, of an up-flow anaerobic sludge blanket process in the treatment of waste water deriving from the production and bottling of beverages. In addition to describing the key design, operation and performance characteristics of the treatment process, the paper focuses on the economic benefits being obtained through the use of the innovative expansive sludge bed anaerobic digestion system which has proven itself to be particularly suitable for the treatment of food and beverage industry liquid wastes. The system, which has already been operating, with good results, for six months, has shown itself to be capable of yielding overall COD removal efficiencies of up to 94.8% and of producing about 0.43 Ncubic meters of biogas per kg of removed COD.

The alcohol industry and public interest science.

Science.gov (United States)

Stenius, Kerstin; Babor, Thomas F

2010-02-01

This report argues that the growing involvement of the alcohol industry in scientific research needs to be acknowledged and addressed. It suggests a set of principles to guide ethical decision-making in the future. We review relevant issues with regard to relationships between the alcohol industry and the international academic community, especially alcohol research scientists. The guiding principles proposed are modelled after expert committee statements, and describe the responsibilities of governmental agencies, the alcohol industry, journal editors and the academic community. These are followed by recommendations designed to inform individuals and institutions about current 'best practices' that are consistent with the principles. Growing evidence from the tobacco, pharmaceutical and medical fields suggests that financial interests of researchers may compromise their professional judgement and lead to research results that are biased in favour of commercial interests. It is recommended that the integrity of alcohol science is best served if all financial relationships with the alcoholic beverage industry are avoided. In cases where research funding, consulting, writing assignments and other activities are initiated, institutions, individuals and the alcoholic beverage industry itself are urged to follow appropriate guidelines that will increase the transparency and ethicality of such relationships.

Obesity-related eating behaviors are associated with higher food energy density and higher consumption of sugary and alcoholic beverages: a cross-sectional study.

Directory of Open Access Journals (Sweden)

Maritza Muñoz-Pareja

Full Text Available Obesity-related eating behaviors (OREB are associated with higher energy intake. Total energy intake can be decomposed into the following constituents: food portion size, food energy density, the number of eating occasions, and the energy intake from energy-rich beverages. To our knowledge this is the first study to examine the association between the OREB and these energy components.Data were taken from a cross-sectional study conducted in 2008-2010 among 11,546 individuals representative of the Spanish population aged ≥ 18 years. Information was obtained on the following 8 self-reported OREB: not planning how much to eat before sitting down, eating precooked/canned food or snacks bought at vending machines or at fast-food restaurants, not choosing low-energy foods, not removing visible fat from meat or skin from chicken, and eating while watching TV. Usual diet was assessed with a validated diet history. Analyses were performed with linear regression with adjustment for main confounders.Compared to individuals with ≤ 1 OREB, those with ≥ 5 OREB had a higher food energy density (β 0.10; 95% CI 0.08, 0.12 kcal/g/day; p-trend<0.001 and a higher consumption of sugary drinks (β 7; 95% CI -7, 20 ml/day; p-trend<0.05 and of alcoholic beverages (β 24; 95% CI 10, 38 ml/day; p-trend<0.001. Specifically, a higher number of OREB was associated with higher intake of dairy products and red meat, and with lower consumption of fresh fruit, oily fish and white meat. No association was found between the number of OREB and food portion size or the number of eating occasions.OREB were associated with higher food energy density and higher consumption of sugary and alcoholic beverages. Avoiding OREB may prove difficult because they are firmly socially rooted, but these results may nevertheless serve to palliate the undesirable effects of OREB by reducing the associated energy intake.

Microbiological diversity and prevalence of spoilage and pathogenic bacteria in commercial fermented alcoholic beverages (beer, fruit wine, refined rice wine, and yakju).

Science.gov (United States)

Jeon, Se Hui; Kim, Nam Hee; Shim, Moon Bo; Jeon, Young Wook; Ahn, Ji Hye; Lee, Soon Ho; Hwang, In Gyun; Rhee, Min Suk

2015-04-01

The present study examined 469 commercially available fermented alcoholic beverages (FABs), including beer (draft, microbrewed, and pasteurized), fruit wine (grape and others), refined rice wine, and yakju (raw and pasteurized). Samples were screened for Escherichia coli and eight foodborne pathogens (Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Yersinia enterocolitica), and the aerobic plate count, lactic acid bacteria, acetic acid bacteria, fungi, and total coliforms were also enumerated. Microbrewed beer contained the highest number of microorganisms (average aerobic plate count, 3.5; lactic acid bacteria, 2.1; acetic acid bacteria, 2.0; and fungi, 3.6 log CFU/ml), followed by draft beer and yakju (P beer samples) and B. cereus (detected in all FABs) were present in some products. B. cereus was detected most frequently in microbrewed beer (54.8% of samples) and nonpasteurized yakju (50.0%), followed by pasteurized yakju (28.8%), refined rice wine (25.0%), other fruit wines (12.3%), grape wine (8.6%), draft beer (5.6%), and pasteurized beer (2.2%) (P < 0.05). The finding that spore-forming B. cereus and coliform bacteria can survive the harsh conditions present in alcoholic beverages should be taken into account (alongside traditional quality indicators such as the presence of lactic acid-producing bacteria, acetic acid-producing bacteria, or both) when developing manufacturing systems and methods to prolong the shelf life of high-quality FAB products. New strategic quality management plans for various FABs are needed.

Beverage-specific mortality relationships in US population data

Science.gov (United States)

Kerr, William C.; Ye, Yu

2011-01-01

Nearly all countries regulate distilled spirits differently from beer and wine. However, the scientific basis for this differential treatment has not been clearly established. This review covers beverage-specific relationships with alcohol-related mortality causes at the population level in the US and includes a new analysis of motor vehicle accident mortality. Spirits were found to be more strongly related to, or the only beverage type with a significant positive association with, cirrhosis, IHD and head and neck cancer mortality. Spirits sales, along with beer, were also implcated in motor vehicle accident mortality and homicde. While all three beverage types were found to be associated with suicide mortality, only spirits had a significant unlagged association. These associations were found under policy arrangements where spirits were discouraged with relatively higher taxes, lower availability and more restricted marketing opportunities. This suggests that the differential policy treatment found in the US and most other countries is justified on the basis of differential harm relationships. PMID:24431476

Effectiveness of policies restricting hours of alcohol sales in preventing excessive alcohol consumption and related harms.

Science.gov (United States)

Hahn, Robert A; Kuzara, Jennifer L; Elder, Randy; Brewer, Robert; Chattopadhyay, Sajal; Fielding, Jonathan; Naimi, Timothy S; Toomey, Traci; Middleton, Jennifer Cook; Lawrence, Briana

2010-12-01

Local, state, and national policies that limit the hours that alcoholic beverages may be available for sale might be a means of reducing excessive alcohol consumption and related harms. The methods of the Guide to Community Preventive Services were used to synthesize scientific evidence on the effectiveness of such policies. All of the studies included in this review assessed the effects of increasing hours of sale in on-premises settings (in which alcoholic beverages are consumed where purchased) in high-income nations. None of the studies was conducted in the U.S. The review team's initial assessment of this evidence suggested that changes of less than 2 hours were unlikely to significantly affect excessive alcohol consumption and related harms; to explore this hypothesis, studies assessing the effects of changing hours of sale by less than 2 hours and by 2 or more hours were assessed separately. There was sufficient evidence in ten qualifying studies to conclude that increasing hours of sale by 2 or more hours increases alcohol-related harms. Thus, disallowing extensions of hours of alcohol sales by 2 or more should be expected to prevent alcohol-related harms, while policies decreasing hours of sale by 2 hours or more at on-premises alcohol outlets may be an effective strategy for preventing alcohol-related harms. The evidence from six qualifying studies was insufficient to determine whether increasing hours of sale by less than 2 hours increases excessive alcohol consumption and related harms. Published by Elsevier Inc.

Effectiveness of Policies Restricting Hours of Alcohol Sales in Preventing Excessive Alcohol Consumption and Related Harms

Science.gov (United States)

Hahn, Robert A.; Kuzara, Jennifer L.; Elder, Randy; Brewer, Robert; Chattopadhyay, Sajal; Fielding, Jonathan; Naimi, Timothy S.; Toomey, Traci; Middleton, Jennifer Cook; Lawrence, Briana

2013-01-01

Local, state, and national policies that limit the hours that alcoholic beverages may be available for sale might be a means of reducing excessive alcohol consumption and related harms. The methods of the Guide to Community Preventive Services were used to synthesize scientific evidence on the effectiveness of such policies. All of the studies included in this review assessed the effects of increasing hours of sale in on-premises settings (in which alcoholic beverages are consumed where purchased) in high-income nations. None of the studies was conducted in the U.S. The review team’s initial assessment of this evidence suggested that changes of less than 2 hours were unlikely to significantly affect excessive alcohol consumption and related harms; to explore this hypothesis, studies assessing the effects of changing hours of sale by less than 2 hours and by 2 or more hours were assessed separately. There was sufficient evidence in ten qualifying studies to conclude that increasing hours of sale by 2 or more hours increases alcohol-related harms. Thus, disallowing extensions of hours of alcohol sales by 2 or more should be expected to prevent alcohol-related harms, while policies decreasing hours of sale by 2 hours or more at on-premises alcohol outlets may be an effective strategy for preventing alcohol-related harms. The evidence from six qualifying studies was insufficient to determine whether increasing hours of sale by less than 2 hours increases excessive alcohol consumption and related harms. PMID:21084080

The Short-Term Impacts of the Philadelphia Beverage Tax on Beverage Consumption.

Science.gov (United States)

Zhong, Yichen; Auchincloss, Amy H; Lee, Brian K; Kanter, Genevieve P

2018-04-11

On January 1, 2017, Philadelphia implemented a beverage tax of $0.015/ounce on sugar ("regular") and sugar-substitute ("diet") beverages. The purpose of this study was to evaluate the immediate impact of the tax on residents' consumption of soda, fruit drinks, energy drinks, and bottled water. A repeat cross-sectional study design used data from a random-digit-dialing phone survey during a no-tax period (December 6-31, 2016) and a tax period (January 15-February 31, 2017) among 899 respondents in Philadelphia, Pennsylvania, and 878 respondents in three nearby comparison cities. Survey questions included frequency and volume of bottled water and beverages. Outcomes were daily consumption, and 30-day consumption frequency and volume. Propensity score-weighted difference-in-differences regression was used to control for secular time trend and confounding. Covariates were sociodemographics, BMI, health status, smoking, and alcohol use. Analyses were conducted in 2017. Within the first 2 months of tax implementation, relative to the comparison cities, in Philadelphia the odds of daily consumption of regular soda was 40% lower (OR=0.6, 95% CI=0.37, 0.97); energy drink was 64% lower (OR=0.36, 95% CI=0.17, 0.76); bottled water was 58% higher (OR=1.58, 95% CI=1.13, 2.20); and the 30-day regular soda consumption frequency was 38% lower (ratio of consumption frequency=0.62, 95% CI=0.40, 0.98). Early results suggest that the tax influenced daily consumption of regular soda, energy drinks, and bottled water. Future studies are needed to evaluate longer-term impact of the tax on sugared beverage consumption and substitutions. Copyright © 2018 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Finnish customers'beverage choice and the potential of Vietnamese wine in Finland

OpenAIRE

Nguyen, Nga

2014-01-01

The aim of the thesis is to discover the potential of selling Asian wine and beverages in Vaasa in particular and in Finland in general. The Asian wine means all of the alcohol made locally Asian with different ingredients including fruit, rice and grapes. The thesis primarily concentrated on the combination of Asian food along with wine in different theory. From that, it gives the outlook of pairing Asian food with local Asian beverages. It presents general information about Asian food and i...

determination of indigenous and foreign alcoholic beverages' levels

African Journals Online (AJOL)

Dr Olaleye

From the results, the percentage content of alcohol (%v/v) in burukutu, palmwine, beer, ... About 90-98% is metabolised in the liver to acetic acid and 2-10% is excreted unchanged. Effects of .... However, in chronic alcoholics, there is a.

Headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry for the determination of haloanisoles in sparkling (cava and cider) and non-sparkling (wine) alcoholic beverages.

Science.gov (United States)

Ruiz-Delgado, Ana; Arrebola-Liébanas, Francisco Javier; Romero-González, Roberto; López-Ruiz, Rosalía; Garrido Frenich, Antonia

2016-10-01

A highly sensitive analytical method was developed to determine 2,4,6-trichloroanisole (TCA), 2,3,4,6-tetrachloroanisole (TeCA), 2,4,6-tribromoanisole (TBA) and 2,3,4,5,6-pentachloroanisole (PCA) in sparkling alcoholic beverages. The method was based on the use of headspace solid-phase microextraction (HS-SPME) using a polydimethylsiloxane (PDMS) fibre. It was coupled to gas chromatography-triple quadrupole tandem mass spectrometry (GC-QqQ-MS/MS) for the detection and quantification of the target haloanisoles. The method was fully automated and no sample preparation was needed. The method was validated for alcoholic beverages. The influence of CO 2 on the extraction efficiency was also evaluated for the studied sparkling drinks (cava and cider). All the calibration curves showed good linearity (R 2  > 0.98) within the tested range (1-50 ng l -1 ). Recoveries were evaluated at three different levels (1, 5 and 50 ng l -1 ) and were always between 71% and 119%. Precision was expressed as relative standard deviation (RSD), and was evaluated as intra- and inter-day precisions, with values ≤ 22% in both cases. Limits of quantitation (LOQs) were ≤ 0.91 ng l -1 , which are below the sensory threshold levels for such compounds in humans. The validated method was applied to commercial samples, 10 cavas and 10 ciders, but it was also used for the analysis of nine red wines and four white wines, demonstrating the further applicability of the proposed method to non-sparkling beverages. TCA was detected in most samples at up to 0.45 ng l -1 .

Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: Theory and experimental studies.

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Snitkjær, Pia; Ryapushkina, Julia; Skovenborg, Erik; Astrup, Arne; Bech, Lene Mølskov; Jensen, Morten Georg; Risbo, Jens

2017-09-01

To obtain an understanding of the ethanol loss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured as a function of time and remaining volume in meat stocks prepared with wine and beer. A mathematical model describing the decline in volatile compounds during heating of simple liquid foods was derived. The experimental results and the model show that concentration of ethanol at any given time is determined by the initial concentration and a power law function of the remaining volume fraction. The power law function is found to be independent of factors like pot dimensions and temperature. When using a lid to cover the pot during cooking, the model was still valid but the ethanol concentrations decreased more steeply, corresponding to a higher exponent. The results provide a theoretical and empirical guideline for predicting the ethanol concentration in cooked liquid foods. Copyright © 2017 Elsevier Ltd. All rights reserved.

Beverage consumption habits “24/7” among British adults: association with total water intake and energy intake

Science.gov (United States)

2013-01-01

Background Various recommendations exist for total water intake (TWI), yet it is seldom reported in dietary surveys. Few studies have examined how real-life consumption patterns, including beverage type, variety and timing relate to TWI and energy intake (EI). Methods We analysed weighed dietary records from the National Diet and Nutrition Survey of 1724 British adults aged 19–64 years (2000/2001) to investigate beverage consumption patterns over 24 hrs and 7 days and associations with TWI and EI. TWI was calculated from the nutrient composition of each item of food and drink and compared with reference values. Results Mean TWI was 2.53 L (SD 0.86) for men and 2.03 L (SD 0.71) for women, close to the European Food Safety Authority “adequate Intake” (AI) of 2.5 L and 2 L, respectively. However, for 33% of men and 23% of women TWI was below AI and TWI:EI ratio was Beverages accounted for 75% of TWI. Beverage variety was correlated with TWI (r 0.34) and more weakly with EI (r 0.16). Beverage consumption peaked at 0800 hrs (mainly hot beverages/ milk) and 2100 hrs (mainly alcohol). Total beverage consumption was higher at weekends, especially among men. Overall, beverages supplied 16% of EI (men 17%, women 14%), alcoholic drinks contributed 9% (men) and 5% (women), milk 5-6%, caloric soft drinks 2%, and fruit juice 1%. In multi-variable regression (adjusted for sex, age, body weight, smoking, dieting, activity level and mis-reporting), replacing 100 g of caloric beverages (milk, fruit juice, caloric soft drinks and alcohol) with 100 g non-caloric drinks (diet soft drinks, hot beverages and water) was associated with a reduction in EI of 15 kcal, or 34 kcal if food energy were unchanged. Using within-person data (deviations from 7-day mean) each 100 g change in caloric beverages was associated with 29 kcal change in EI or 35 kcal if food energy were constant. By comparison the calculated energy content of caloric drinks consumed was

The sale of alcohol in Denmark

DEFF Research Database (Denmark)

laCour, Lisbeth; Milhøj, Anders

2009-01-01

How do prices affect the choice of types of alcohol in Denmark? We study the Danish sale of alcoholic beverages in a time series framework. First, we look at annual data from 1980 investigating the hypothesis of a fairly stable level of sales. We conclude stationarity of sales and we also find...

Sugar-sweetened beverage, diet soda, and fatty liver disease in the Framingham Heart Study cohorts.

Science.gov (United States)

Ma, Jiantao; Fox, Caroline S; Jacques, Paul F; Speliotes, Elizabeth K; Hoffmann, Udo; Smith, Caren E; Saltzman, Edward; McKeown, Nicola M

2015-08-01

Non-alcoholic fatty liver disease affects ∼30% of US adults, yet the role of sugar-sweetened beverages and diet soda on these diseases remains unknown. We examined the cross-sectional association between intake of sugar-sweetened beverages or diet soda and fatty liver disease in participants of the Framingham Offspring and Third Generation cohorts. Fatty liver disease was defined using liver attenuation measurements generated from computed tomography in 2634 participants. Alanine transaminase concentration, a crude marker of fatty liver disease, was measured in 5908 participants. Sugar-sweetened beverage and diet soda intake were estimated using a food frequency questionnaire. Participants were categorized as either non-consumers or consumers (3 categories: 1 serving/month to sugar-sweetened beverages or diet soda. After adjustment for age, sex, smoking status, Framingham cohort, energy intake, alcohol, dietary fiber, fat (% energy), protein (% energy), diet soda intake, and body mass index, the odds ratios of fatty liver disease were 1, 1.16 (0.88, 1.54), 1.32 (0.93, 1.86), and 1.61 (1.04, 2.49) across sugar-sweetened beverage consumption categories (p trend=0.04). Sugar-sweetened beverage consumption was also positively associated with alanine transaminase levels (p trend=0.007). We observed no significant association between diet soda intake and measures of fatty liver disease. In conclusion, we observed that regular sugar-sweetened beverage consumption was associated with greater risk of fatty liver disease, particularly in overweight and obese individuals, whereas diet soda intake was not associated with measures of fatty liver disease. Copyright © 2015 European Association for the Study of the Liver. All rights reserved.

Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor "Parshot" as a staple food in Dirashe special woreda, southern Ethiopia.

Science.gov (United States)

Sunano, Yui

2016-07-01

For most brews, alcohol fermentation and lactic fermentation take place simultaneously during the brewing process, and alcohol fermentation can progress smoothly because the propagation of various microorganisms is prevented by lactic fermentation. It is not necessary to cause lactic fermentation with a thing generated naturally and intentionally. The people living in the Dirashe area in southern Ethiopia drink three types of alcoholic beverages that are prepared from cereals. From these alcoholic beverages, parshot is prepared by the addition of plant leaves for lactic fermentation and nech chaka by adding cereal powder for lactic fermentation before alcohol fermentation. People living in the Dirashe area partake of parshot as part of their staple diet. The brewing process used for parshot and a food culture with alcoholic beverages as parts of the staple diet are rare worldwide. This article discusses the significance of using lactic fermentation before alcoholic fermentation and focuses on lactic fermentation in the brewing methods used for the three kinds of alcoholic beverages consumed in the Dirashe area. We initially observed the brewing process and obtained information about the process from the people in that area. Next, we determined the pH and analyzed the lactic acid (g/100 g) and ethanol (g/100 g) content during lactic fermentation of parshot and nech chaka; the ethyl acetate (mg/100 g) and volatile base nitrogen (mg/100 g) content during this period was also analyzed. In addition, we compared the ethanol (g/100 g) content of all three kinds of alcoholic beverages after completion of brewing. The results showed that it was possible to consume large quantities of these alcoholic beverages because of the use of lactic fermentation before alcoholic fermentation, which improved the safety and preservation characteristics of the beverages by preventing the propagation of various microorganisms, improving flavor, and controlling the alcohol level.

Development of a distilled-like alcoholic drink from blueberry (Vaccinium corymbosum cv. Brigitta, and sensory analysis

Directory of Open Access Journals (Sweden)

Nelson Eduardo Loyola López

2016-01-01

Full Text Available The present study aimed to develop a distilled-like alcoholic beverage using blueberry from the Brigitta cultivar, either juice, skin or the mixture of both components according to the Law of alcohols Nº 18.455 from Chile, testing the alcoholic grade and sensory attributes such as; flavour, color, aroma and acceptability. The development consisted of two parts. Firstly, an alcoholic fermentation, and secondly, the distillation of the beverage. Before bottling and labelling, the final product was filtrated. Determinations such as; alcoholic fermentation, temperature, density and soluble solids were performed. Resulting values were subjected to analysis of variance and multiple comparison Tukey tests. It is feasible to obtain a dis-tilled alcoholic beverage from frozen blueberries. Sensory attributes better identified for T1: Blueberry juice fermentation, by panelists, were flavour and color. However, liquors from the treatment T3: fermentation blueberry skin, were identified by panelists as having a better aroma.

Ethanol concentration in breastmilk after the consumption of non-alcoholic beer.

Science.gov (United States)

Schneider, Claudia; Thierauf, Annette; Kempf, Jürgen; Auwärter, Volker

2013-06-01

During lactation, the consumption of ethanol is discussed controversially. After women drink alcoholic beverages, ethanol can be found in breastmilk with a time lag. To abstain from ethanol, but not from the taste of alcoholic beverages, in particular, non-alcoholic beer has become popular in recent years. According to regulations in the United States and most European countries, these "alcohol-free" beverages may still contain ethanol up to 1.2% by volume. To determine how much of this ethanol may reach the breastfed child, a drinking experiment with non-alcoholic beer was performed. Fifteen healthy breastfeeding women participated in the study. After at least 5 days of abstinence from ethanol and the donation of a void breastmilk sample, they were asked to drink 1.5 L of non-alcoholic beer within 1 hour. Breastmilk samples were collected using electronic breast pumps immediately after the end of drinking as well as 1 and 3 hours later. The milk was analyzed for ethanol by headspace-gas chromatography-flame ionization detection using a fully validated method. In two women, trace amounts of ethanol (up to 0.0021 g/L) were found in the samples gained immediately after the drinking period. In the other samples ethanol could not be detected (limit of detection=0.0006 g/L). The mother's consumption of non-alcoholic beer is likely innocuous for the breastfed infant.

Excessive Alcohol Use and Risks to Women's Health

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... on Cancer Monograph Working Group. Carcinogenicity of alcoholic beverages . Lancet Oncol 2007;8:292–293 Smith-Warner SA, et al. Alcohol and breast cancer in women: A pooled analysis of cohort studies . JAMA 1998;279(7):535–540. Thun MJ, ...

A potential sex dimorphism in the relationship between bitter taste and alcohol consumption.

Science.gov (United States)

Beckett, Emma Louise; Duesing, Konsta; Boyd, Lyndell; Yates, Zoe; Veysey, Martin; Lucock, Mark

2017-03-22

Bitterness is an innate aversive taste important in detecting potentially toxic substances, including alcohol. However, bitter compounds exist in many foods and beverages, and can be desirable, such as in beer. TAS2R38 is a well-studied bitter taste receptor with common polymorphisms. Some have reported relationships between TAS2R38 genotypes, bitter taste phenotype and alcohol intake, however results have been mixed. These mixed results may be explained by the varying taste properties of different alcoholic beverages or a sex dimorphism in responses. Bitter taste phenotype was assessed using PROP taste test and TAS2R38-P49A genotype was assessed by RFLP-PCR. Alcohol intake was assessed by food frequency questionnaire and classified by beverage type (beer, wine, spirits or mixed drinks). The relationships between bitter taste phenotype and carriage of the P allele of the TAS2R38-A49P gene and alcohol intake were assessed adjusted for and stratified by sex, and the interaction between taste and sex was evaluated. The relationship between alcohol intake and bitter taste phenotype varied by beverage type, with significant results for beer, spirits and mixed drinks, but not wine. When stratified, results varied by sex, and were only significant in males. Significant interactions were found for taster phenotype and sex (total alcohol intake and intake of beer and spirits). Results were similar for carriage of the TAS2R38-P49A P allele. Sex-specific interactions between bitter taste phenotype, TAS2R38 genotype and alcohol intake may explain variance in previous studies and may have implications for sex-specific disease risk and public health interventions.

Pricing as a means of controlling alcohol consumption.

Science.gov (United States)

Sharma, Anurag; Sinha, Kompal; Vandenberg, Brian

2017-09-01

Reducing the affordability of alcohol, by increasing its price, is the most effective strategy for controlling alcohol consumption and reducing harm. We review meta-analyses and systematic reviews of alcohol tax/price effects from the past decade, and recent evaluations of tax/price policies in the UK, Canada and Australia. While the magnitudes of price effects vary by sub-group and alcoholic beverage type, it has been consistently shown that price increases lead to reductions in alcohol consumption. There remains, however, a lack of consensus on the most appropriate taxation and pricing policy in many countries because of concerns about effects by different consumption level and income level and disagreement on policy design between parts of the alcoholic beverage industries. Recent developments in the research highlight the importance of obtaining accurate alcohol price data, reducing bias in estimating price responsiveness, and examining the impact on the heaviest drinkers. There is a need for further research focusing on the substitution effects of taxation and pricing policies, estimation of the true tax pass-through rates, and empirical analysis of the supply-side response (from alcohol producers and retailers) to various alcohol pricing strategies. © The Author 2017. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com

Alcohol dehydrogenase-1B genotype (rs1229984) is a strong determinant of the relationship between body weight and alcohol intake in Japanese alcoholic men.

Science.gov (United States)

Yokoyama, Akira; Yokoyama, Tetsuji; Matsui, Toshifumi; Mizukami, Takeshi; Matsushita, Sachio; Higuchi, Susumu; Maruyama, Katsuya

2013-07-01

The calories in alcoholic beverages consumed by alcoholics are a major energy source and a strong modifier of their body weight. Genetic polymorphisms of alcohol dehydrogenase-1B (ADH1B) and aldehyde dehydrogenase-2 (ALDH2) affect susceptibility to alcoholism and may affect body weight via gene-associated differences in fuel utilization in alcoholics. We evaluated associations between ADH1B/ALDH2 genotypes and the body weight and body mass index (BMI) of 1,301 Japanese alcoholic men at the time of their first visit to an addiction center. Median (25th to 75th) caloric intake in the form of alcoholic beverages was 864 (588 to 1,176) kcal/d. Age-adjusted caloric intake did not differ according to ADH1B/ALDH2 genotypes. The body weight and BMI values showed that the ADH1B*2/*2 and *1/*2 carriers (n = 939) were significantly leaner than the ADH1B*1/*1 carriers (n = 362) irrespective of age, drinking, smoking, and dietary habits. The age-adjusted body weight values of the ADH1B*2/*2, ADH1B*1/*2, and ADH1B*1/*1 carriers were 58.4 ± 0.4, 58.7 ± 0.5, and 63.6 ± 0.5 kg, respectively (ADH1B*2 vs. ADH1B*1/*1 carriers, p strong determinant of body weight in the alcoholics. The more rapid EtOH elimination associated with the ADH1B*2 allele may result in less efficient utilization of EtOH as an energy source in alcoholics. Copyright © 2013 by the Research Society on Alcoholism.

Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions.

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Cousin, Fabien J; Le Guellec, Rozenn; Schlusselhuber, Margot; Dalmasso, Marion; Laplace, Jean-Marie; Cretenet, Marina

2017-07-25

Production of fermented apple beverages is spread all around the world with specificities in each country. 'French ciders' refer to fermented apple juice mainly produced in the northwest of France and often associated with short periods of consumption. Research articles on this kind of product are scarce compared to wine, especially on phenomena associated with microbial activities. The wine fermentation microbiome and its dynamics, organoleptic improvement for healthy and pleasant products and development of starters are now widely studied. Even if both beverages seem close in terms of microbiome and process (with both alcoholic and malolactic fermentations), the inherent properties of the raw materials and different production and environmental parameters make research on the specificities of apple fermentation beverages worthwhile. This review summarizes current knowledge on the cider microbial ecosystem, associated activities and the influence of process parameters. In addition, available data on cider quality and safety is reviewed. Finally, we focus on the future role of lactic acid bacteria and yeasts in the development of even better or new beverages made from apples.

Production and Characterization of a Distilled Alcoholic Beverage Obtained by Fermentation of Banana Waste (Musa cavendishii from Selected Yeast

Directory of Open Access Journals (Sweden)

Mara Eli de Matos

2017-11-01

Full Text Available Banana is one of the most important fruits in the Brazilian diet and is mainly consumed naturally. Losses from crop to final consumer are high and estimated in about 30%. The aim of this work was to elaborate a distilled alcoholic beverage from discarded banana and to compare with commercial trademarks. Initially, yeast strains were isolated from banana fruit and characterized by their production of volatile aroma compounds. The highest aroma-producing yeast isolate was identified by ITS-rRNA gene sequencing as Pichia kluyveri. Pasteurized banana pulp and peel was fermented by the selected P. kluyveri at approximately 107 cells/mL. The sugars were converted quickly, and a high ethanol concentration (413 mg/L was achieved after 24 h of fermentation. The fermented banana must was distilled in a Femel Alambic, and the head, heart and tail fractions were collected. The banana brandy produced had highest concentration of volatile compounds compared to trademarks, such as isoamyl acetate (13.5 mg/L, ethyl hexanoate (0.8 mg/L and others. The results showed that whole banana must could be a good substrate for fermentation and distillation, and the sensory analysis performed revealed that the produced beverage had good acceptance by the tasters. This study demonstrates the potential of banana as a possible alternative to reduce waste and increase income to farmers.

Genetic variations in taste perception modify alcohol drinking behavior in Koreans.

Science.gov (United States)

Choi, Jeong-Hwa; Lee, Jeonghee; Yang, Sarah; Kim, Jeongseon

2017-06-01

The sensory components of alcohol affect the onset of individual's drinking. Therefore, variations in taste receptor genes may lead to differential sensitivity for alcohol taste, which may modify an individual's drinking behavior. This study examined the influence of genetic variants in the taste-sensing mechanism on alcohol drinking behavior and the choice of alcoholic beverages. A total of 1829 Koreans were analyzed for their alcohol drinking status (drinker/non-drinker), total alcohol consumption (g/day), heavy drinking (≥30 g/day) and type of regularly consumed alcoholic beverages. Twenty-one genetic variations in bitterness, sweetness, umami and fatty acid sensing were also genotyped. Our findings suggested that multiple genetic variants modified individuals' alcohol drinking behavior. Genetic variations in the T2R bitterness receptor family were associated with overall drinking behavior. Subjects with the TAS2R38 AVI haplotype were less likely to be a drinker [odds ratio (OR): 0.75, 95% confidence interval (CI): 0.59-0.95], and TAS2R5 rs2227264 predicted the level of total alcohol consumption (p = 0.01). In contrast, the T1R sweet and umami receptor family was associated with heavy drinking. TAS1R3 rs307355 CT carriers were more likely to be heavy drinkers (OR: 1.53, 95% CI: 1.06-2.19). The genetic variants were also associated with the choice of alcoholic beverages. The homo-recessive type of TAS2R4 rs2233998 (OR: 1.62, 95% CI: 1.11-2.37) and TAS2R5 rs2227264 (OR: 1.72, 95% CI: 1.14-2.58) were associated with consumption of rice wine. However, TAS1R2 rs35874116 was associated with wine drinking (OR: 0.65, 95% CI: 0.43-0.98) and the consumption level (p = 0.04). These findings suggest that multiple genetic variations in taste receptors influence drinking behavior in Koreans. Genetic variations are also responsible for the preference of particular alcoholic beverages, which may contribute to an individual's alcohol drinking behavior. Copyright © 2017

Alcohol consumption and Mediterranean Diet adherence among health science students in Spain: the DiSA-UMH Study.

Science.gov (United States)

Scholz, Alexander; Navarrete-Muñoz, Eva Maria; Garcia de la Hera, Manuela; Gimenez-Monzo, Daniel; Gonzalez-Palacios, Sandra; Valera-Gran, Desirée; Torres-Collado, Laura; Vioque, Jesus

2016-01-01

To describe the association between consumption of different alcoholic beverages and adherence to the Mediterranean diet. A cross-sectional analysis was conducted of the baseline data of the DiSA-UMH study, an ongoing cohort study with Spanish health science students (n=1098) aged 17-35 years. Dietary information was collected by a validated 84-item food frequency questionnaire. Participants were grouped into non-drinkers, exclusive beer and/or wine drinkers and drinkers of all types of alcoholic beverages. Mediterranean diet adherence was determined by using a modification of the relative Mediterranean Diet Score (rMED; score range: 0-16) according to consumption of 8 dietary components. We performed multiple linear and multinomial regression analyses. The mean alcohol consumption was 4.3g/day (SD: 6.1). A total of 19.5%, 18.9% and 61.6% of the participants were non-drinkers, exclusive beer and/or wine drinkers and drinkers of all types of alcoholic beverages, respectively. Participants who consumed beer and/or wine exclusively had higher rMED scores than non-drinkers (β: 0.76, 95%CI: 0.25-1.27). Drinkers of all types of alcoholic beverages had similar rMED scores to non-drinkers. Non-drinkers consumed less fish and more meat, whereas drinkers of all types of alcoholic beverages consumed fewer fruits, vegetables and more meat than exclusive beer and/or wine drinkers. The overall alcohol consumption among the students in our study was low-to-moderate. Exclusive beer and/or wine drinkers differed regarding the Mediterranean diet pattern from non-drinkers and drinkers of all types of alcohol. These results show the need to properly adjust for diet in studies of the effects of alcohol consumption. Copyright © 2015 SESPAS. Published by Elsevier Espana. All rights reserved.

Knowledge, Attitude and Consumption Pattern of Alcoholic and ...

African Journals Online (AJOL)

High consumption of alcoholic and sugar sweetened beverages (SSBs) remains a public health problem among the young adults. This study assessed the knowledge, attitude and consumption pattern of alcohol and SSBs among the undergraduate students. A pretested, self-administered questionnaire was used to obtain ...

Faster self-paced rate of drinking for alcohol mixed with energy drinks versus alcohol alone.

Science.gov (United States)

Marczinski, Cecile A; Fillmore, Mark T; Maloney, Sarah F; Stamates, Amy L

2017-03-01

The consumption of alcohol mixed with energy drinks (AmED) has been associated with higher rates of binge drinking and impaired driving when compared with alcohol alone. However, it remains unclear why the risks of use of AmED are heightened compared with alcohol alone even when the doses of alcohol consumed are similar. Therefore, the purpose of this laboratory study was to investigate if the rate of self-paced beverage consumption was faster for a dose of AmED versus alcohol alone using a double-blind, within-subjects, placebo-controlled study design. Participants (n = 16) of equal gender who were social drinkers attended 4 separate test sessions that involved consumption of alcohol (1.97 ml/kg vodka) and energy drinks, alone and in combination. On each test day, the dose assigned was divided into 10 cups. Participants were informed that they would have a 2-h period to consume the 10 drinks. After the self-paced drinking period, participants completed a cued go/no-go reaction time (RT) task and subjective ratings of stimulation and sedation. The results indicated that participants consumed the AmED dose significantly faster (by ∼16 min) than the alcohol dose. For the performance task, participants' mean RTs were slower in the alcohol conditions and faster in the energy-drink conditions. In conclusion, alcohol consumers should be made aware that rapid drinking might occur for AmED beverages, thus heightening alcohol-related safety risks. The fast rate of drinking may be related to the generalized speeding of responses after energy-drink consumption. (PsycINFO Database Record (c) 2017 APA, all rights reserved).

Can energy drinks increase the desire for more alcohol?

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Marczinski, Cecile A

2015-01-01

Energy drinks, the fastest growing segment in the beverage market, have become popular mixers with alcohol. The emerging research examining the use of alcohol mixed with energy drinks (AmEDs) indicates that the combination of caffeine-containing energy drinks with alcohol may be riskier than the use of alcohol alone. The public health concerns arising from AmED use are documented in different research domains. Epidemiologic studies reveal that the consumption of AmEDs is frequent among young and underage drinkers, demographic groups that are more likely to experience the harms and hazards associated with alcohol use. In addition, for all consumers, elevated rates of binge drinking and risk of alcohol dependence have been associated with AmED use when compared to alcohol alone. Results from laboratory studies help explain why AmED use is associated with excessive intake of alcohol. When an energy drink (or caffeine) is combined with alcohol, the desire (or urge) to drink more alcohol is more pronounced in both humans and animals than with the same dose of alcohol alone. The experience of drinking alcohol appears to be more rewarding when combined with energy drinks. Given that caffeine in other foods and beverages increases preference for those products, further research on AmEDs may elucidate the underlying mechanisms that contribute to alcohol dependence. © 2015 American Society for Nutrition.

Young people’s knowledge of alcohol prices in a retail context

DEFF Research Database (Denmark)

Jensen, Birger Boutrup; Godt, Diana; Gadensgaard, Birgitte

Several European governments consider an increase in taxation of alcoholic beverages to confront increased alcohol intake by young people. However, little is known as to young people’s knowledge of alcohol prices and thus whether they will notice such price increases. In the present study, young...... people’s price knowledge of alcoholic beverages is examined by a price recall and a deal spotting test. The results indicate that the vast majority of young people hold fairly accurate reference prices, while a rather large segment of young people appears to actively search for prices of alcohol in store....... Results from logistic regressions are reported. The authors find a significant effect of ‘purchasing a special’ and ‘recognisable prices’ on price recall. However, no significant effect of purchase frequency, recency or demographical variables is found. Implications for public policy and managers...

Music increases alcohol consumption rate in young females.

Science.gov (United States)

Stafford, Lorenzo D; Dodd, Hannah

2013-10-01

Previous field research has shown that individuals consumed more alcohol and at a faster rate in environments paired with loud music. Theoretically, this effect has been linked to approach/avoidance accounts of how music influences arousal and mood, but no work has tested this experimentally. In the present study, female participants (n = 45) consumed an alcoholic (4% alcohol-by-volume) beverage in one of three contexts: slow tempo music, fast tempo music, or a no-music control. Results revealed that, compared with the control, the beverage was consumed fastest in the two music conditions. Interestingly, whereas arousal and negative mood declined in the control condition, this was not the case for either of the music conditions, suggesting a downregulation of alcohol effects. We additionally found evidence for music to disrupt sensory systems in that, counterintuitively, faster consumption was driven by increases in perceived alcohol strength, which, in turn, predicted lower breath alcohol level (BrAL). These findings suggest a unique interaction of music environment and psychoactive effects of alcohol itself on consumption rate. Because alcohol consumed at a faster rate induces greater intoxication, these findings have implications for applied and theoretical work. PsycINFO Database Record (c) 2013 APA, all rights reserved.

African Journal of Drug & Alcohol Studies, 14(2), 2015 Copyright ...

African Journals Online (AJOL)

ABSTRACT. The negative effects of alcohol consumption are felt by other persons, not just the ... depressant, a food and a poison, its use symbolizes ... behaviour, crime, violence, domestic violence ... alcoholic beverages has a long history in.

Risky Sexual Behaviour Associated with Alcohol Consumption among

African Journals Online (AJOL)

Zamzar

ABSTRACT: BACKGROUND: The consumption of alcoholic beverages has been known to be responsible for several negative forms, of behavior, actions, attitudes and social ills. The link between alcohol consumption and risky sexual behavior has also been established. As the scorge of HIV ravages the population, the ...

Alcohol en verkeersveiligheid.

NARCIS (Netherlands)

SWOV

1967-01-01

A review is given on the participation in traffic by consumers of alcoholic beverages and tbe number of "drunken accidents". The investigations and results of these are endorsed with critical comments. A survey is given of the measures that have been and are being considered. The most important

Parents' provision of alcohol and adolescents' alcohol use - evidence from Swedish data

NARCIS (Netherlands)

Lundborg, N.

2007-01-01

The aim of the current study was to study the relationship between parents' willingness to provide various alcoholic beverages and the binge-drinking behaviour of their adolescent children. Parental willingness was reported by the child of the parent. Cross-sectional data on Swedish adolescents aged

The Effect of Cancer Warning Statements on Alcohol Consumption Intentions

Science.gov (United States)

Pettigrew, Simone; Jongenelis, Michelle I.; Glance, David; Chikritzhs, Tanya; Pratt, Iain S.; Slevin, Terry; Liang, Wenbin; Wakefield, Melanie

2016-01-01

In response to increasing calls to introduce warning labels on alcoholic beverages, this study investigated the potential effectiveness of alcohol warning statements designed to increase awareness of the alcohol-cancer link. A national online survey was administered to a diverse sample of Australian adult drinkers (n = 1,680). Along with…

Alcohol from whey

Energy Technology Data Exchange (ETDEWEB)

1982-03-01

A process for ethanol production from whey is described. The lactose is fermented into alcohol via glucose and galactose of yeast. The whey must be pasteurized before fermentation in order to reduce the concentration of microorganisms in the protein fraction. The protein is separated by ultrafiltration. The whey, which is now rather free of bacteria, is introduced into the fermentation unit where yeast cultures are added to it. After fermentation, the yeast slurry is separated and processed into feeding yeast while the mash is passed on to the distillation unit. The alcohol thus produced is of very high quality and may be added to alcoholic beverages.

Reduction of community alcohol problems: computer simulation experiments in three counties.

Science.gov (United States)

Holder, H D; Blose, J O

1987-03-01

A series of alcohol abuse prevention strategies was evaluated using computer simulation for three counties in the United States: Wake County, North Carolina, Washington County, Vermont and Alameda County, California. A system dynamics model composed of a network of interacting variables was developed for the pattern of alcoholic beverage consumption in a community. The relationship of community drinking patterns to various stimulus factors was specified in the model based on available empirical research. Stimulus factors included disposable income, alcoholic beverage prices, advertising exposure, minimum drinking age and changes in cultural norms. After a generic model was developed and validated on the national level, a computer-based system dynamics model was developed for each county, and a series of experiments was conducted to project the potential impact of specific prevention strategies. The project concluded that prevention efforts can both lower current levels of alcohol abuse and reduce projected increases in alcohol-related problems. Without such efforts, already high levels of alcohol-related family disruptions in the three counties could be expected to rise an additional 6% and drinking-related work problems 1-5%, over the next 10 years after controlling for population growth. Of the strategies tested, indexing the price of alcoholic beverages to the consumer price index in conjunction with the implementation of a community educational program with well-defined target audiences has the best potential for significant problem reduction in all three counties.

Beverage Consumption in Relation to Discretionary Food Intake and Diet Quality among US Adults, 2003 to 2012.

Science.gov (United States)

An, Ruopeng

2016-01-01

A majority of Americans consume beverages and discretionary foods-foods that are typically low in nutrient value but high in sugar, sodium, fats, and cholesterol-as part of their daily diet, which profoundly impacts their energy balance and nutritional status. This study examined consumption of different types of beverages in relation to discretionary food intake and diet quality among US adults. Nationally representative sample of 22,513 adults from the National Health and Nutrition Examination Survey 2003 to 2012 waves were analyzed. The discretionary food category identifies energy-dense, nutrient-poor food products that do not necessarily provide essential nutrients that the human body needs, but can add variety. First-difference estimator addressed confounding bias from time-invariant unobservables (eg, eating habits, taste preferences) by using within-individual variations in diet and beverage consumption between 2 nonconsecutive 24-hour dietary recalls. Approximately 21.7%, 42.9%, 52.8%, 26.3%, and 22.2% of study participants consumed diet beverage, sugar-sweetened beverage (SSB), coffee, tea, and alcohol, respectively, and 90.1% consumed discretionary foods on any given day. Across beverage types, alcohol (384.8 kcal) and SSB (226.2 kcal) consumption was associated with the largest increase in daily total calorie intake; coffee (60.7 kcal) and diet-beverage (48.8 kcal) consumption was associated with the largest increase in daily calorie intake from discretionary foods, and SSB consumption was associated with the largest reduction in daily overall diet quality measured by the Healthy Eating Index 2010. The impact of beverage consumption on daily calorie intake (overall and from discretionary foods) and diet quality differed across individual sociodemographics and body-weight status. The incremental daily calorie intake from discretionary foods associated with diet-beverage consumption was highest in obese adults, and that associated with SSB was highest in

Food, fizzy, and football: promoting unhealthy food and beverages through sport - a New Zealand case study.

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Carter, Mary-Ann; Signal, Louise; Edwards, Richard; Hoek, Janet; Maher, Anthony

2013-02-11

High participation rates in sport and increasing recognition of how diet benefits athletic performance suggest sports settings may be ideal locations for promoting healthy eating. While research has demonstrated the effect of tobacco and alcohol sponsorship on consumption, particularly among youth, few studies have examined the extent or impact of food and beverage company sponsorship in sport. Studies using brand logos as a measure suggest unhealthy foods and beverages dominate sports sponsorship. However, as marketing goes beyond the use of brand livery, research examining how marketers support sponsorships that create brand associations encouraging consumer purchase is also required. This study aimed to identify the characteristics and extent of sponsorships and associated marketing by food and non-alcoholic beverage brands and companies through a case study of New Zealand sport. We conducted a systematic review of 308 websites of national and regional New Zealand sporting organisations to identify food and beverage sponsors, which were then classified as healthy or unhealthy using nutrient criteria for energy, fat, sodium and fibre levels. We interviewed 18 key informants from national and regional sporting organisations about sponsorships. Food and beverage sponsorship of sport is not extensive in New Zealand. However, both healthy and unhealthy brands and companies do sponsor sport. Relatively few support their sponsorships with additional marketing. Interviews revealed that although many sports organisations felt concerned about associating themselves with unhealthy foods or beverages, others considered sponsorship income more important. While there is limited food and beverage sponsorship of New Zealand sport, unhealthy food and beverage brands and companies do sponsor sport. The few that use additional marketing activities create repeat exposure for their brands, many of which target children. The findings suggest policies that restrict sponsorship of

Food, fizzy, and football: promoting unhealthy food and beverages through sport - a New Zealand case study

Directory of Open Access Journals (Sweden)

Carter Mary-Ann

2013-02-01

Full Text Available Abstract Background High participation rates in sport and increasing recognition of how diet benefits athletic performance suggest sports settings may be ideal locations for promoting healthy eating. While research has demonstrated the effect of tobacco and alcohol sponsorship on consumption, particularly among youth, few studies have examined the extent or impact of food and beverage company sponsorship in sport. Studies using brand logos as a measure suggest unhealthy foods and beverages dominate sports sponsorship. However, as marketing goes beyond the use of brand livery, research examining how marketers support sponsorships that create brand associations encouraging consumer purchase is also required. This study aimed to identify the characteristics and extent of sponsorships and associated marketing by food and non-alcoholic beverage brands and companies through a case study of New Zealand sport. Methods We conducted a systematic review of 308 websites of national and regional New Zealand sporting organisations to identify food and beverage sponsors, which were then classified as healthy or unhealthy using nutrient criteria for energy, fat, sodium and fibre levels. We interviewed 18 key informants from national and regional sporting organisations about sponsorships. Results Food and beverage sponsorship of sport is not extensive in New Zealand. However, both healthy and unhealthy brands and companies do sponsor sport. Relatively few support their sponsorships with additional marketing. Interviews revealed that although many sports organisations felt concerned about associating themselves with unhealthy foods or beverages, others considered sponsorship income more important. Conclusions While there is limited food and beverage sponsorship of New Zealand sport, unhealthy food and beverage brands and companies do sponsor sport. The few that use additional marketing activities create repeat exposure for their brands, many of which target

Food, fizzy, and football: promoting unhealthy food and beverages through sport - a New Zealand case study

Science.gov (United States)

2013-01-01

Background High participation rates in sport and increasing recognition of how diet benefits athletic performance suggest sports settings may be ideal locations for promoting healthy eating. While research has demonstrated the effect of tobacco and alcohol sponsorship on consumption, particularly among youth, few studies have examined the extent or impact of food and beverage company sponsorship in sport. Studies using brand logos as a measure suggest unhealthy foods and beverages dominate sports sponsorship. However, as marketing goes beyond the use of brand livery, research examining how marketers support sponsorships that create brand associations encouraging consumer purchase is also required. This study aimed to identify the characteristics and extent of sponsorships and associated marketing by food and non-alcoholic beverage brands and companies through a case study of New Zealand sport. Methods We conducted a systematic review of 308 websites of national and regional New Zealand sporting organisations to identify food and beverage sponsors, which were then classified as healthy or unhealthy using nutrient criteria for energy, fat, sodium and fibre levels. We interviewed 18 key informants from national and regional sporting organisations about sponsorships. Results Food and beverage sponsorship of sport is not extensive in New Zealand. However, both healthy and unhealthy brands and companies do sponsor sport. Relatively few support their sponsorships with additional marketing. Interviews revealed that although many sports organisations felt concerned about associating themselves with unhealthy foods or beverages, others considered sponsorship income more important. Conclusions While there is limited food and beverage sponsorship of New Zealand sport, unhealthy food and beverage brands and companies do sponsor sport. The few that use additional marketing activities create repeat exposure for their brands, many of which target children. The findings suggest

A drink is a drink? Variation in the amount of alcohol contained in beer, wine and spirits drinks in a US methodological sample.

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Kerr, William C; Greenfield, Thomas K; Tujague, Jennifer; Brown, Stephan E

2005-11-01

Empirically based estimates of the mean alcohol content of beer, wine and spirits drinks from a national sample of US drinkers are not currently available. A sample of 310 drinkers from the 2000 National Alcohol Survey were re-contacted to participate in a telephone survey with specific questions about the drinks they consume. Subjects were instructed to prepare their usual drink of each beverage at home and to measure each alcoholic beverage and other ingredients with a provided beaker. Information on the brand or type of each beverage was used to specify the percentage of alcohol. The weighted mean alcohol content of respondents' drinks was 0.67 ounces overall, 0.56 ounces for beer, 0.66 ounces for wine and 0.89 ounces for spirits. Spirits and wine drink contents were particularly variable with many high-alcohol drinks observed. While the 0.6-ounce of alcohol drink standard appears to be a reasonable single standard, it cannot capture the substantial variation evident in this sample and it underestimates average wine and spirits ethanol content. Direct measurement or beverage-specific mean ethanol content estimates would improve the precision of survey alcohol assessment.

Pattern of alcohol use by users of a family health unit

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Renata Gomes Sanches Verardino

2014-08-01

Full Text Available Background: Within the context of drugs, alcoholism is one of the major problems in public health. Objective: To identify the pattern of consumption of alcoholic beverages by users of a Family Health Unit in São Paulo state during reception. Method: Exploratory cross-sectionalstudy of quantitative methodology with the use of Alcohol Use Disorder Identification Test (AUDIT in 100 adult users of a Primary Health Care network. Descriptive statistical analysis was carried out. Results: Of the total sample, (74% were women, (85% made use of alcoholic beverages at low risk, and (19% were young adults; binge drinking was reported by a minority of the interviewees. The Catholics in the sample (42% reported never using alcohol excessively, followed by the Evangelicals with 22%. Conclusions: Health professionals need to have knowledge of the alcohol consumption pattern of the residents from the territory of their unit, so that they can develop prevention and health promotion programs.

Grocery store beverage choices by participants in federal food assistance and nutrition programs.

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Andreyeva, Tatiana; Luedicke, Joerg; Henderson, Kathryn E; Tripp, Amanda S

2012-10-01

Sugar-sweetened beverages are a target for reduction in the 2010 Dietary Guidelines for Americans. Concerns have been raised about sugar-sweetened beverages purchased with Supplemental Nutrition Assistance Program (SNAP) benefits. This paper describes purchases of non-alcoholic refreshment beverages among participants in the U.S. Department of Agriculture's Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and SNAP. Grocery store scanner data from a regional supermarket chain were used to assess refreshment beverage purchases of 39,172 households in January-June 2011. The sample consisted of families with a history of WIC participation in 2009-2011; about half also participated in SNAP. Beverage spending and volume purchased were compared for WIC sampled households either using SNAP benefits (SNAP) or not (WIC-only). Analyses were completed in 2012. Refreshment beverages were a significant contributor to expenditure on groceries by SNAP and WIC households. Sugar-sweetened beverages accounted for 58% of refreshment beverage purchases made by SNAP households and 48% of purchases by WIC-only households. Soft drinks were purchased most by all households. Fruit-based beverages were mainly 100% juice for WIC-only households and sugary fruit drinks for SNAP households. SNAP benefits paid for 72% of the sugar-sweetened beverage purchases made by SNAP households. Nationwide, SNAP was estimated to pay at least $1.7 to $2.1 billion annually for sugar-sweetened beverages purchased in grocery stores. Considerable amounts of sugar-sweetened beverages are purchased by households participating in WIC and SNAP. The SNAP program pays for most of the sugar-sweetened beverage purchases among SNAP households. The upcoming SNAP reauthorization could be a good time to reconsider the program priorities to align public funds with public health. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Alcohol industry and government revenue derived from underage drinking by Australian adolescents 2005.

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Doran, Christopher M; Shakeshaft, Anthony P; Hall, Wayne; Petrie, Dennis

2009-01-01

The purpose of this study was to estimate the revenue gained from consumption of alcohol by adolescents for each beverage type for the year 2005. Secondary analysis of self-reported alcohol use in the 2005 Australian Secondary School Surveys Alcohol and Drug Use. Australia. Over 506,000 adolescents aged between 12 and 17 years (29% of all Australian adolescents) consumed approximately 175.69 million standard drinks in 2005. The total revenue generated by the consumption of these beverages was estimated to be $218 million, of which the government received approximately $107 million or 49% in taxation revenue. Total revenue per underage drinker is estimated at $430.84 with revenue increasing with age. Males tend to spend more on spirits and beer while females spend more on pre-mixed spirits. Females aged 12-15 years spend around $121 per year (or 50% of total expenditure) on pre-mixed spirits compared to females aged 16-17 years old that spend around $257 per year (or 62% of total expenditure) on pre-mixed spirits. The Australian government and the alcohol industry receive substantial financial benefit from the sale of alcoholic beverages to under age drinkers.

Pattern of alcohol consumption among males and females and ...

African Journals Online (AJOL)

... majority engaged in problem drinking despite awareness of the health problems associated with alcohol consumption. Hence there is dire need for deliberate Government policy to regulate the production, sale, and consumption of alcoholic beverages in view of the health, social, and economic consequences associated ...

Selection of Branded Alcoholic Beverages by Underage Drinkers

Science.gov (United States)

Ross, Craig S.; Ostroff, Josh; Naimi, Timothy S.; DeJong, William; Siegel, Michael B.; Jernigan, David H.

2015-01-01

Purpose To identify reasons why youth choose to drink specific brands of alcohol and to determine if these reasons are associated with problem drinking patterns and outcomes. Methods We conducted an Internet survey of 1,031 youth ages 13 to 20 who reported drinking within the past 30 days. Of these, 541 youth who reported having a choice of multiple brands of alcohol the last time they drank stated (yes/no) whether each of 16 different reasons had influenced their choice of a specific brand. We reduced these 16 reasons to three principle components and used Latent Class Modeling to identify five groups of youth with similar reasons for selecting a brand, which we then profiled. Results We grouped respondents into the following brand selection groups: “Brand Ambassadors” who were distinguished from other clusters by selecting a brand because they identified with it (32.5% of respondents), “Tasters” who selected a brand because they expected it to taste good (27.2%), “Bargain Hunters” who selected a brand because it was inexpensive (18.5%), “Copycats” who selected a brand because they’d seen adults drinking it or seen it consumed in movies or other media (10.4%), and “Others” (11.5%). Brand Ambassadors and Copycats reported the largest amount of alcohol consumed and had the greatest prevalence of both heavy episodic drinking and negative alcohol-related health consequences. Conclusions Underage drinkers who cite marketing influences and adult or media modeling of brand choices as their reasons for selecting alcohol brands are likely to drink more and incur adverse consequences from drinking. PMID:25907655

Association between quality of cheap and unrecorded alcohol products and public health consequences in Poland.

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Lachenmeier, Dirk W; Ganss, Sebastian; Rychlak, Bogumil; Rehm, Jürgen; Sulkowska, Urszula; Skiba, Michał; Zatonski, Witold

2009-10-01

The research aimed to study the quality of cheap alcohol products in Poland. These included unrecorded alcohols (i.e., home-produced or illegally imported), estimated to constitute more than 25% of total consumption and fruit wines. A sample of alcohol products (n = 52) was collected from local markets and chemical analyses were conducted. The parameters studied were alcoholic strength, volatiles (methanol, acetaldehyde, and higher alcohols), ethyl carbamate, inorganic elements, and food additives including preservatives, colors, and sweeteners. The compositions of the beverages were then toxicologically evaluated using international standards. With the exception of 1 fortified wine, the unrecorded alcohols were home-produced fruit-derived spirits (moonshine) and spirits imported from other countries. We did not detect any nonbeverage surrogate alcohol. The unrecorded spirits contained, on average, 45% vol of alcohol. However, some products with considerably higher alcoholic strengths were found (up to 85% vol) with no labeling of the content on the bottles. These products may cause more pronounced detrimental health effects (e.g., liver cirrhosis, injuries, some forms of malignant neoplasms, alcohol use disorders, and cardiovascular disease) than will commercial beverages, especially as the consumer may be unaware of the alcohol content consumed. Fruit wines containing between 9.5 and 12.2% vol alcohol showed problems in terms of their additive content and their labeling (e.g., sulfites, sorbic acid, saccharin, and artificial colors) and should be subjected to stricter control. Regarding the other components investigated, the suspected human carcinogens, acetaldehyde and ethyl carbamate, were found at levels relevant to public health concerns. While acetaldehyde is a typical constituent of fermented beverages, ethyl carbamate was found only in home-produced unrecorded alcohols derived from stone fruits with levels significantly above international guidelines. The

Explaining Counterfeit Alcohol Purchases in Russia.

Science.gov (United States)

Kotelnikova, Zoya

2017-04-01

Alcohol is a common target of counterfeiting in Russia. Counterfeit alcohol is defined here as the manufacture, distribution, unauthorized placement (forgery) of protected commodity trademarks, and infringement of the exclusive rights of the registered trademark holders of alcoholic beverages. It is often argued that the expansion of the counterfeit product market is due to the steady demand of economically disadvantaged people for low-priced goods. The situation becomes more complicated once deceptive and nondeceptive forms of counterfeiting are taken into account. This study aimed to identify markers of risky behavior associated with the purchase of counterfeit alcohol in Russia. The analysis relied on consumer self-reports of alcohol use and purchase collected nationwide by the Russia Longitudinal Monitoring Survey (RLMS-HSE) in 2012 to 2014. I used a generalized linear mixed-model logistic regression to identify predictors of risky behavior by consumers who purchased counterfeit alcohol, either knowingly or unknowingly, during the 30 days preceding the survey. Purchases of counterfeit alcohol declined slightly from 2012 to 2014, mainly due to a decrease in consumers mistakenly purchasing counterfeit products. Predictors of counterfeit alcohol purchases differed between consumers who knowingly and unknowingly purchased counterfeit products. Nondeceptive purchase of counterfeit alcohol was related primarily to an indifference to alcohol brands. Consumers with social networks that include drinkers of nonbeverage alcohol and producers of homemade alcohol were highly likely to consume counterfeit alcohol deliberately. Problem drinking was significantly associated with a higher risk of both deceptive and nondeceptive purchases of counterfeit alcohol. Poverty largely contributed to nondeceptive counterfeiting. The literature has overestimated the impact of low prices on counterfeit alcohol consumption. Problem drinking and membership in social networks of consumers

When evidence is not enough: a case study on alcohol marketing legislation in Brazil.

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Vendrame, Alan

2017-01-01

This case study identifies the influence and mechanisms that the alcohol industry in Brazil has been able to bring to bear to maintain self-regulation in the marketing of beer and many wines set against a trend of increasing alcohol consumption in Brazil, particularly among young people and women. It identifies the forms of power and strategies used by the alcohol industry in Brazil that may be useful for other countries to consider in seeking to move from self-regulation to state regulation of alcohol marketing. A review was conducted of recent legal documents and court cases, as well as the activities of alcoholic beverage industries. Because of an exemption, Brazilian law had established that both beer and many wines are not alcoholic beverages for marketing purposes. These beverages are subjected to industry self-regulation codes. Research shows that beer and wine marketing often violates industry codes, with little or no enforcement of penalties for non-compliance. Attempts to include beer and wine in the legal definition of alcohol have been opposed by the alcohol industry, and the courts have delegated responsibility to the legislature. The recent legal activities surrounding alcohol sales during the 2014 World Cup games in Brazil provide evidence of the alcohol industry's influence on the legislative process. The alcohol industry in Brazil plays a significant role in the formulation of public policies on alcohol, especially regarding the regulation of marketing. This power is exercised by strong lobbying of government officials responsible for public policies. © 2016 Society for the Study of Addiction.

[The relationship between the popular beverages in Korea and reported postprandial heartburn].

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Kim, Young Kwan; Moon, Jeong Seop; Ryu, Soo Hyung; Lee, Jung Hwan; Kim, You Sun

2010-02-01

The aim of this study was to investigate the frequency of heartburn produced by beverages available in Korea and to clarify the mechanism causing heartburn. We measured pH, titratable acidity, and osmolality of 35 beverages in vitro and correlated them with the severity of heartburn reported by questionnaire in 382 patients from November 2004 to June 2005. Coffee (1.15) and soju (1.12) showed the highest heartburn score, while oolong tea (0.17) and carrot juice (0.18) showed the lowest heartburn score among all beverages. Titratable acidity of citrus juices correlated with heartburn (r=0.78; p=0.023). Soft drinks had the lowest pH, which was unrelated with heartburn scores (r=-0.54; p=0.460). Increasing pH among alcoholic beverages was correlated with heartburn scores (r=0.84; p=0.037), and osmolality was inversely associated with heartburn scores (r=-0.86; p=0.028). The heartburn score of decaffeinated coffee was significantly lower than that of regular coffee (pheartburn than low-fat milk (p=0.008). Our findings provide dietary information that helps to select appropriate beverages to the patients with heartburn.

Characteristics of fermented plant beverages in southern Thailand

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Charernjiratrakul, W.

2005-05-01

Full Text Available The characteristics of fermented plant beverages based on a sensory test, physico-chemical properties, enumeration of microorganisms present and their microbiological quality were investigated. A total of 19 samples of beverages collected from various sources in southern Thailand were examined. It was found that odor, color and clarity and the presence of Cu, Zn, K and Na were mainly dependent on the types of plant used and the additive of sugar or honey. Therefore, the appearance of the beverages was light brown and dark brown. An ester smell was occasionally detected. The fermented plant beverages had sour flavor that developed during fermentation and a little sweetness from residual sugar. The taste was related to the amounts of organic acid and sugar as measured in the ranges of 0.98-7.13% (pH 2.63-3.72 and 0.21-4.20%, respectively. The levels of alcohols measured as ethanol were between 0.03-3.32% and methanol in a range of 0.019 0.084%. Methanol production was dependent on both the fermentation process and the plant used. Total coliforms and Escherichia coli were not detected in any sample, whereas other microbes were detected in some samples as were total bacterial count, lactic acid bacteria, yeast and mold in amounts that differed depending on the fermentation time and also the level of sanitation of the production process.

Assessment of the frequency of snack and beverages consumption and stimulants intake in children grown up in orphanages in Krakow.

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Pysz, Katarzyna; Leszczyńska, Teresa; Kopeć, Aneta

2015-01-01

Childhood is a particular period of life, when nutritional habits are emerging, so much attention should be paid to proper dietary habits, which become a nutritional pattern copied in the future. The aim of this study was to evaluate selected dietary habits and preferences in a group of children living in Krakow orphanages (supervising by the Social Welfare Centre in Krakow), by assessing the frequency of snacks and beverages consumptions as well as an intake of beverages with caffeine, alcohol and smoking cigarettes. Studies were performed in the years 2007-2008 in five orphanages located in Krakow. 181 children, 9 to 20 yrs of age, participated in this study. Assessment of dietary habits and preferences was performed based on anonymous questionnaire which included questions about snacking frequency, favorite and most frequently drank beverages without or with caffeine, alcohol and cigarettes smoking. The analysis of nutritional habits showed that the most popular high-calorie snacks were eaten by the youngest children. Children and adolescents asked for the most commonly consumed beverages indicated on fizzy drinks and fruits juice. Among the youngest children (9-12 years old), 5% reported drinking alcohol, 10% of boys smoked cigarettes, 10% of girls and 21% of boys drank coffee. Among the oldest respondents, about 35% declared drinking coffee, 39% girls and 65% boys declared smoking cigarettes, whereas drinking alcohol reported 22 and 38% subjects, respectively. Results obtained in this study, indicate the necessity of intervention, consisting on running training courses and workshops of the assessed population, i.e. children, adolescents and instructing their educators.

Unpacking policy formulation and industry influence: the case of the draft control of marketing of alcoholic beverages bill in South Africa.

Science.gov (United States)

Bertscher, Adam; London, Leslie; Orgill, Marsha

2018-06-21

Alcohol is a major contributor to the Non-Communicable Disease burden in South Africa. In 2000, 7.1% of all deaths and 7% of total disability-adjusted life years were ascribed to alcohol-related harm in the country. Regulations proposed to restrict alcohol advertising in South Africa present an evidence-based upstream intervention. Research on policy formulation in low- and middle-income countries is limited. This study aims to describe and explore the policy formulation process of the 2013 draft Control of Marketing of Alcoholic Beverages Bill in South Africa between March 2011 and May 2017. Recognising the centrality of affected actors in policy-making processes, the study focused on the alcohol industry as a central actor affected by the policy, to understand how they-together with other actors-may influence the policy formulation process. A qualitative case study approach was used, involving a stakeholder mapping, 10 in-depth interviews, and review of approximately 240 documents. A policy formulation conceptual framework was successfully applied as a lens to describe a complex policy formulation process. Key factors shaping policy formulation included: (1) competing and shared values-different stakeholders promote conflicting ideals for policymaking; (2) inter-department jostling-different government departments seek to protect their own functions, hindering policy development; (3) stakeholder consultation in democratic policymaking-policy formulation requires consultations even with those opposed to regulation and (4) battle for evidence-evidence is used strategically by all parties to shape perceptions and leverage positions. This research (1) contributes to building an integrated body of knowledge on policy formulation in low- and middle-income countries; (2) shows that achieving policy coherence across government departments poses a major challenge to achieving effective health policy formulation and (3) shows that networks of actors with commercial and

[Alcohol].

Science.gov (United States)

Zima, T

1996-07-14

Alcohol is one of the most widely used addictive substances. It can be assumed that everybody encounters alcohol--ethanol in various forms and concentrations in the course of their lives. A global and social problem of our civilization is alcohol consumption which has a rising trend. Since 1989 the consumption of alcoholic beverages is rising and the mean annual consumption of concentrated ethanol per head is cea 10 litres. In ethanol abuse the organism is damaged not only by ethanol alone but in particular by substances formed during its metabolism. Its detailed knowledge is essential for the knowledge and investigations of the metabolic and toxic effect of ethanol on the organism. Ingested alcohol is in 90-98% eliminated from the organism by three known metabolic pathways: 1-alcohol dehydrogenase, 2-the microsomal ethanol oxidizing system and 3-catalase. Alcohol is a frequent important risk factor of serious "diseases of civilization" such as IHD, hypertension, osteoporosis, neoplastic diseases. Cirrhosis of the liver and chronic pancreatitis are the well known diseases associated with alcohol ingestion and also their most frequent cause. It is impossible to list all organs and diseases which develop as a result of alcohol consumption. It is important to realize that regular and "relatively" small amounts in the long run damage the organism and may be even fatal.

Unrecorded consumption, quality of alcohol and health consequences.

Science.gov (United States)

Rehm, Jürgen; Kanteres, Fotis; Lachenmeier, Dirk W

2010-07-01

This contribution aims to examine systematically the evidence on the impact of the quality of unrecorded alcohol products on health consequences. Systematic computer assisted review of the literature. There are a number of pathways related to alcohol quality that may lead to acute or chronic health problems. The following constituents and contaminants of alcoholic beverages were identified as likely contributors to these problems: (i) toxic metals (e.g. lead) from contaminated water sources or unsuitable distillation equipment; (ii) volatile constituents, such as acetaldehyde or higher alcohols, which may be produced in significant amounts due to faults in production technology or microbiological spoilage; (iii) ethyl carbamate (urethane), a carcinogenic contaminant with major occurrence in certain fruit and sugarcane spirits; (iv) biologically active flavour compounds (e.g. coumarin in cosmetics used as non-beverage alcohol); (v) toxic compounds used to denature alcohol (e.g. methanol or diethyl phthalate). In addition, the often higher ethanol content may have detrimental health effects. These pathways should not be assumed as present for all subcategories of unrecorded alcohol, but are more relevant to certain types and geographic regions. A health impact of unrecorded alcohol over and above the effect of ethanol cannot be excluded. More research is urgently needed, especially with respect to liver disease and alcohol poisoning as endpoints. A feasible approach for new research on the effects of unrecorded alcohol could be based on a representative sample from low socioeconomic regions with high prevalence of unrecorded consumption.

36 CFR 1280.20 - What is your policy on illegal drugs and alcohol?

Science.gov (United States)

2010-07-01

... illegal drugs and alcohol? 1280.20 Section 1280.20 Parks, Forests, and Public Property NATIONAL ARCHIVES... Conduct on NARA Property? Prohibited Activities § 1280.20 What is your policy on illegal drugs and alcohol... property while under the influence of illegal drugs or alcohol. Using alcoholic beverages on NARA property...

Food, fizzy, and football: promoting unhealthy food and beverages through sport - a New Zealand case study

OpenAIRE

Carter Mary-Ann; Signal Louise; Edwards Richard; Hoek Janet; Maher Anthony

2013-01-01

Abstract Background High participation rates in sport and increasing recognition of how diet benefits athletic performance suggest sports settings may be ideal locations for promoting healthy eating. While research has demonstrated the effect of tobacco and alcohol sponsorship on consumption, particularly among youth, few studies have examined the extent or impact of food and beverage company sponsorship in sport. Studies using brand logos as a measure suggest unhealthy foods and beverages do...