Wine Consumption Research Articles

Risk of inflammatory bowel disease appears to vary across different frequency, amount, and subtype of alcoholic beverages.

ObjectiveInflammatory bowel disease (IBD) and alcohol use has become a significant and growing public health concern. Alcohol use has been reported to be the most-avoided diet item among IBD patients. However, knowledge regarding the impact of different classes of alcoholic beverages on the management of IBD is limited. Our study aims to evaluate the association of different frequencies, amounts, and subtypes of alcoholic beverages with IBD risk.MethodsThe UK Biobank comprised 7,095 subjects with IBD and 4,95,410 subjects without IBD. Multivariate Logistic regression, stratifying analysis, and interaction terms were used to estimate the odds ratios (ORs) and 95% confidence intervals (95% CIs) of IBD. A generalized additive model was used to evaluate the linearity associations of the total amount of all alcoholic beverages or that of each of five alcoholic beverages with IBD risk.ResultsCompared with non-drinkers, the IBD risk was 12 to 16% lower in red wine consumers (1–2 glasses/week, OR [95%CI], 0.88 [0.80, 0.97]; 3–4 glasses/week, 0.84 [0.76, 0.93]; ≥5 glasses/week, 0.86 [0.78, 0.95]), whereas 12% higher in white wine and champagne consumers (1–2 glasses/week, 1.12 [1.03, 1.22]). Stratifying analysis showed low-frequency red wine consumers were associated with a lower IBD risk (0.85 [0.74, 0.97]), whereas spirits consumers were associated with a higher risk (1.28 [1.03, 1.59]). High doge of red wine consumers were associated with a lower IBD risk (above guidelines, 0.80 [0.67, 0.97]; double above, 0.83 [0.71, 0.97]), whereas high doge white wine and champagne (1.32 [1.09, 1.61]) and beer and cider (1.26 [1.02, 1.54]) consumers were associated with a higher IBD risk. White wine and champagne showed a significant interaction effect with high doge alcohol consumption (1.27 [1.03–1.58], p = 0.029). The dose-response association showed an increased IBD risk with more number of alcohol consumption of white wine and champagne, beer and cider, or the total amount of all alcoholic beverages. However, red wine is at low risk across the whole dose cycle.ConclusionsThe IBD risk appears to vary across different frequencies, amounts, and subtypes of alcoholic beverages. Overall, alcohol intake is not recommended.

Quality assurance program provider’s influence on wine purchases among Tennessee and U.S. consumers: a multiple indicators multiple causes model analysis

PurposeThis study aims to provide insights on how different sources of information concerning a quality assurance program (QAP) influence consumers’ wine purchase likelihood, profiles of consumers most likely to use QAPs (demographics, wine consumption and expenditures, wine involvement behaviors) and consumer attitudes toward QAPs.Design/methodology/approachData are from a 2021 survey of 1,191 wine consumers in Tennessee and other US states. A multiple indicators multiple causes model is used to estimate how consumer demographics, wine consumption and expenditure patterns and several wine-involvement measures influence likelihood of using QAPs from eight provider sources when making wine purchase decisions. Sources include university, government, third-party certifiers, wineries and wine associations at the state, regional, national and international levels.FindingsWine consumers have an interest in QAP information when making wine purchase decisions. Not all QAP provider information is used equally, with almost 69% of the sample indicating the use of state wine association QAPs, but less than 44% indicating the use of government agency QAPs or third-party QAPs. Wine consumers’ demographics also influence the use of QAP information. Males, higher income consumers, residing outside of Tennessee and more wine-involved consumers are more likely to use QAPs. Consumers view QAPs as indicators of overall wine quality, ingredient quality and wine consistency rather than necessarily a means of building knowledge about local wines.Originality/valueTo the best of the authors’ knowledge, this paper is the first to examine not only QAP use from multiple providers but also how demographics, wine consumption, wine expenditures and wine-involvement impact QAP use.

Effects of staining and artificial aging on optical properties of gingiva-colored resin-based restorative materials

ObjectivesTo evaluate CIEDE2000/CIELAB differences in color (ΔE00/ΔEab), and translucency parameter (ΔTP00/ΔTPab), and gloss of gingiva-colored resin-based restorative materials upon staining/aging.Materials and methodsDisc-shaped, 10 mm in diameter, and 2-mm-thick samples (n = 5/group) were made from giomer (Beautifil II gingiva), oligomer-based (crea.lign GUM gel), CAD/CAM polymethyl-methacrylate-based (IvoBase CAD), PMMA-based (ProBase Hot), and dimethacrylate-based (SR Nexco Paste Gingiva). Color and gloss were recording using a benchtop spectrophotometer and gloss meter, respectively, at baseline (T0), and upon staining in coffee or red wine for 60 (T1) and 120 h (T2), or artificial aging of 150 kJ/m2 (T1) and 300 kJ/m2 (T2). Three-way analysis of variance (materials x staining conditions x time intervals), Tukey’s test (α = 0.05), and Pearson’s correlation test were used in analytical statistics.ResultsCIEDE2000 color differences ranged from 1.0 to 4.4 (coffee), 1.5 to 5.3 (wine), and 0.9 to 2.0 after artificial aging, with ΔE00 values being significantly higher for Beautifil than other materials (p < 0.05). ΔTP00 values ranged from 0.2 to 0.7 and were statistically higher upon staining in wine compared to artificial aging (p < 0.05). Gloss values at T0 were 76.7–87.0. Beautifil exhibited the lowest gloss retention (50.8–60.2%) after staining, compared to > 90% of other materials (p < 0.05). ΔE00/ΔEab and ΔTP00/ΔTPab were positively correlated (p < 0.0001).ConclusionsColor, translucency, and gloss changes of gingiva-colored restorative materials were material- and staining/aging-dependent. Generally, wine caused greatest changes in color (with IvoBase CAD being the most color stable) and translucency parameter. All materials except Beautifil gingiva II exhibited staining- and aging-dependent gloss retention greater than 90% for all compared time intervals.Clinical relevanceOptical properties of resin-based gingiva-colored restorative materials depend on material, staining/aging conditions, and exposure time. Certain materials should be avoided in individuals with high consumption of red wine and coffee.

Investigating Six Common Pesticides Residues and Dietary Risk Assessment of Romanian Wine Varieties.

The food and environmental safety debate extends to the use of pesticides in agriculture including the wine sector, which is one of the most intensive pesticide users across the agricultural sector. Pesticide utilisation is a common agricultural practice to protect fruits and plants from pathogens and insects while maintaining high production levels. Grapevine is generally a crop that is subject to intensive phytosanitary treatments, and therefore, it can be assumed that pesticide residues will accumulate in the vine-shoots and, later on, end up in the grapes and wines. The aim of this study was to determine the pesticide content in red, rosé, and white wines after phytosanitary treatments applied in the vineyard and their impact on long-term dietary risks. The following six pesticides were analysed: oxathiapiprolin, myclobutanil, iprovalicarb, tebuconazole, chlorantraniliprole, and acetamiprid. Samples were extracted using the QuEChERS (quick, easy, cheap, effective, rugged, and safe) method and analysed for the residues of pesticides by liquid chromatography-tandem mass spectrometry. Results indicated that the observed pesticides in the wine samples ranged between 0.05 and 0.75 ng/g. Dietary risks due to pesticide residues for women and men were evaluated using the estimated daily intake (EDI), hazard quotient (HQ), and hazard index (HI) of wines. The HQs and HIs did not surpass the 1 value (HQ, HI < 1) for both women and men, denoting that the concentrations of pesticide residues in these wine samples do not pose any immediate risk to consumers. Moreover, a pesticide residue intake model (PRIMo) model analysis was conducted, and the results suggest that European adult consumers have a low pesticide residue intake due to moderate wine consumption. However, pesticide residue intakes have been associated with several human health problems and high toxicity levels, therefore reliable analytical methods to monitor their presence in horticultural crops is crucial for clean and safe food products and healthy consumers.

Mid-life alcohol consumption and survival to age 90 in men: The Tromsø Study 1979-1980 with follow-up to 2019.

The Tromsø Study 1979-1980 collected information on alcohol (beer, wine and spirits) consumption frequency and inebriation frequency, and the oldest male participants (aged 50-54 years) were followed for all-cause mortality. This study aimed to identify the impact of habitual alcohol consumption in mid-life on reaching up to 90 years of age. Among the study sample of 778, a total of 120 (15.4%) men reached the age of 90. The most common reported alcohol consumption frequency was 'never or a few times a year', and 18.9% of those in this group reached 90 compared with 11.9% of those who reported a more frequent beer consumption. Fifty per cent survival in these groups was 80.5 and 76.9 years, respectively. The pattern was similar for spirits consumption and for inebriation but not for wine consumption. Number of deaths increased gradually with increasing beer and spirits consumption frequency and with inebriation frequency. We observed no J-shape or pattern that revealed a beneficial influence of light alcohol consumption. Daily smoking, physical inactivity, marital status, blood pressure and total cholesterol reduced the contribution of alcohol consumption to a small degree. This study shows that all beer and spirits consumption frequencies in mid-life affect later life and total lifespan. Refraining from alcohol consumption or drinking only a few times a year increases one's chances of living longer, and the chance of reaching 90 years of age is 1.6-fold higher than in those with more frequent alcohol consumption.

Comparisons of physical activity, sitting time, and substance use among college students before and during the COVID-19 pandemic

Objective: To compare physical activity (PA), sitting time, and substance use pre-COVID-19 and during COVID-19 pandemic among US college students. Participants: 484 students from a large Western university (20.6 ± 1.4 years, 80.0% female) were recruited. Methods: Self-reported online surveys were completed in June-August 2020. T-tests and non-parametric analyses were conducted for continuous and ordinal variables respectively. Results: Vigorous PA, moderate PA, and light PA decreased significantly by 32%, 27%, and 21% and sitting time increased significantly by 49% from pre-COVID-19 to during COVID-19 pandemic. Wine consumption was less during COVID-19 than pre-COVID-19 among female, non-first-generation, and White students. Sleep aids use was more frequent during COVID-19 than pre-COVID-19 pandemic among non-first-generation and White students. Conclusion: COVID-19 pandemic may influence college students’ health behaviors including physical activity patterns, sitting time, and substance use. Effective health promotion and coping strategies should be widely available to college students during times of change and uncertainty.

The Value of Semantics in Food and Wine Labeling: Research on Italian Wine Consumers

Semantics studies have been experiencing an ever-growing utilization and application in packaging, product labeling and, more broadly, in marketing strategies. Considering the food and wine sector, existing research on semantics application in labeling confirms its worth in influencing consumers’ perception of products. In this sense, it is a fundamental tool for managers to communicate the value of their brands. Nevertheless, further studies are still needed to understand how the visual aspects of the packaging generate the desired meanings among consumers, especially in Italy. The paper intends to fill this gap by applying a semiotic approach to study Italian wine consumers. Specifically, a close-ended questionnaire, with a free word association segment focused on the values perceived by consumers when looking at four digitally crafted wine bottle front labels, was utilized. Although the results show some discrepancies from current studies, this paper points out that the existing literature on the topic seems comprehensively applicable to Italian consumers. However, given the exploratory nature of the study, it would be necessary to extend the number of respondents to further validate the results obtained.

Does pleasure facilitate healthy drinking? The role of epicurean pleasure in the regulation of wine consumption

AbstractResearch on food psychology demonstrates that epicurean eating tendencies (i.e., esthetic appreciation of the sensory and symbolic value of food), similar to health concerns, tend to be associated with more regulated eating behaviors. Given that wine is already a product that is more pleasure‐oriented, the question to be addressed here is whether such epicurean tendencies exert a similar effect in terms of moderating wine consumption. Two online studies demonstrate that, contrary to this suggestion, people with epicurean drinking tendencies in fact report drinking wine more frequently, and in larger quantities, than those with health beliefs. That said, when such pleasure is explicitly emphasized through textual cues, it appears to promote more regulated wine consumption. Impaired control mediates the effects of drinking tendencies as well as the effects of cueing on wine consumption. These results highlight how stressing epicurean pleasure might prove to be an effective strategy for those marketers and public authorities wanting to promote responsible wine consumption. Success in this regard might depend on whether it is the perception of the product that is cued rather than the consumers' self‐perceived wine consumption.

Effect of Resveratrol Content in Red Wine on Circulating Sex Hormone-Binding Globulin: Lessons from a Pilot Clinical Trial.

Low sex hormone-binding globulin (SHBG) levels are associated with higher risk of developing cardiovascular disease. Epidemiological studies have shown that red wine has beneficial effects on cardiovascular disease. In this work if resveratrol content in red wine increases SHBG levels is explored. A pilot study aims at testing the effect of drinking for 14 days two types of red wine with different resveratrol content is conducted in 26 healthy volunteers. SHBG levels and several biochemical parameters are measured at the beginning and the end of every period. Results show that consumption of both wines does not change body mass index or biochemical markers of liver injury. The low resveratrol wine does not modify the lipid profile or SHBG levels. By contrast, red wine with high resveratrol content significantly reduces total cholesterol in both men and women. Finally, red wine with high resveratrol content increases circulating SHBG in women but not in men. Red wine rich in resveratrol reduces total cholesterol in men and women and increases SHBG only in women. Further research aims at investigating the potential SHBG role enhancement mediated by resveratrol regarding cardiovascular protection that presents women in comparison with men seems warranted.

War against Prohibition: Italians and Booze in New York City, 1920–1933

War against Prohibition: Italians and Booze in New York City, 1920–1933

Wine recommendation algorithm based on partitioning and stacking integration strategy for Chinese wine consumers

This study tries to propose a wine recommendation algorithm based on partitioning and Stacking Integration Strategy for Chinese wine consumers. The approaches follow the idea of partitioning, decomposing traditional recommendation task into several subtasks according to wine attributes, using neural network, support vector machine (SVM), decision tree, random forest, optimized random forest, Adaboost and XGBoost as recommendation models. Then, based on Stacking integration method, five models are screened out for each recommendation index as the base classifier, and the decision tree or logistic regression model is selected as the meta-learner to construct a two-layer Stacking integration framework. Finally, the optimal recommendation algorithm be built for recommendation subtasks according to the prediction accuracy. The result showed that the Stacking integrated recommendation model was suitable for the recommendation of eight attributes including colour, sweetness, foamability, mouthfeel, aroma type, year, packaging and brand, while SVM model was suitable to recommend aroma concentration and price, and the XGboost model was most appropriate for origin. This study would subserve consumers to choose the wine more easily and conveniently and provide support for wine companies to improve customer satisfaction with consumer services. The study expands the approach of concerning research and proposes a specific multi-model recommendation strategy based on artificial intelligence models to recommend multiattribute commodities.

Effects of Moderate Consumption of Red Wine on Hepcidin Levels in Patients with Type 2 Diabetes Mellitus.

Iron overload is often associated with type 2 diabetes (T2D), indicating that hepcidin, the master regulator of iron homeostasis, might be involved in diabetes pathogenesis. Alcohol consumption may also result in increased body iron stores. However, the moderate consumption of wine with meals might be beneficial in T2D. This effect has been mainly attributed to both the ethanol and the polyphenolic compounds in wine. Therefore, we examined the effects of red wine on hepcidin in T2D patients and non-diabetic controls. The diabetic patients (n = 18) and age- and BMI-matched apparently healthy controls (n = 13) were men, aged 40–65 years, non-smoking, with BMI < 35 kg/m2. Following a 2-week alcohol-free period, both groups consumed 300 mL of red wine for 3 weeks. The blood samples for the iron status analysis were taken at the end of each period. The red wine intake resulted in a decrease in serum hepcidin in both the diabetic subjects (p = 0.045) and controls (p = 0.001). The levels of serum ferritin also decreased after wine in both groups, reaching statistical significance only in the control subjects (p = 0.017). No significant alterations in serum iron, transferrin saturation, or soluble transferrin receptors were found. The suppression of hepcidin, a crucial iron-regulatory hormone and acute-phase protein, in T2D patients and healthy controls, is a novel biological effect of red wine. This may deepen our understanding of the mechanisms of the cardiometabolic effects of wine in T2D.

The Impact of COVID-19 on Consumers’ Motives in Purchasing and Consuming Quality Greek Wine

In the rising post COVID-19 period the world is different not only from the economic point of view but also from the social and cultural point, including the selection of goods, and foods by the “new” customers. Wine is a major daily drink worldwide, affecting the lives of consumers worldwide. The aim of the study was to investigate the impact of COVID-19 on consumers’ motives for quality wine, namely the Greek wine and the local Samos’ Greek wine, assessing possible changes in their wine habits effecting current and future wine production, consumption, and sustainable regional development. Consumers’ motives were tested using variables of wine purchase and consumption (such as place of purchase, money spent, amount consumed, accompaniment meals), and preference for quality wine (such as traditional, appearance, organoleptic, sustainable, general characteristics). A self-response questionnaire survey was carried out in January and February 2022 on a sample of 1493 participants through the Google platform. Basic statistical tools, combined with cross and Chi-square tests were used in order to analyze the collected data. The results show interesting changes in consumers’ motives in the new rising global era. The participants buy less from supermarket (−4.2%), more via online (+1.8%) and equally from other places, the majority one bottle per month spending 10 to 20 euros today. They consume less wine (−5.1%), the majority one bottle per month, preferable at home (+6%), with friends (+1.6%), rather than at the restaurant (−8.2%), the club/bar (−8.9%), the night club (−5.8%), or during celebration (−3.2%). They continue to prefer the “red with red, white to white” accompaniments with meals. They select quality wines based on the conventional variables with emphasis to the taste (94.5%), aroma (83.9%), value for money (72.8%). The participants expressed similar motives for the quality Samos’ wines. However, even though they are aware of its high quality (92.9%), only 53% of them have tasted them, and fewer are consuming then occasionally (32.3%). Our findings indicate that the sustainability, and growth of the quality wine in the new socioeconomic era, should focus on the easy access (including on line), the consumption at home, with friends and family, keeping the same preferences between different kinds of wine with the different meals for the consumers.

Changes in Alcohol Consumption by Beverage Type Attributable to the COVID-19 Pandemic for 10 States, March 2020 to November 2020: An Ecological Simulation-based Analysis.

Consumption of high potency alcohol is associated with greater healthcare burden, yet little attention has been placed on the change in types of alcohol consumed during the COVID-19 pandemic. We estimate the change in alcohol consumption by beverage type attributable to the COVID-19 pandemic. The National Institute on Alcohol Abuse and Alcoholism provided apparent alcohol consumption ("consumption") by beverage type for 10 states for January 2017 through November 2020 based on sales and tax data. The 38-month period to February 2020 was used to train quasi-Poisson regression models. The models then predicted the monthly consumption based on the historical trends in the absence of the COVID-19 pandemic from March through November 2020. The difference between the observed and predicted is the change in consumption attributable to the COVID-19 pandemic. Beyond what was expected based on historical trends, spirits consumption increased significantly for 6 states (Colorado, Massachusetts, Missouri, North Dakota, Minnesota, and Tennessee) ranging from 4% (95% confidence interval [CI] 1%-6%) to 17% (95% CI 6%-28%) which is equivalent to 7 (95% CI 2-18) to 32 95% CI 12-48) excess standard spirits drinks per-capita; Alaska, Florida, Illinois, and Kentucky had no significant change. Wine consumption increased 10% (95% CI 3%-18%) in Colorado and 8% (95% CI 3%-12%) in Tennessee. Wine consumption in Alaska decreased 6% (95% CI, 3%-10%) and beer consumption decreased 8% (95% CI 4%-11%). During the COVID-19 pandemic, spirits consumption increased relative to wine and beer. Increased consumption of higher potency alcohol beverages could lead to higher alcohol-related healthcare and societal burden.

Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health.

Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine as a healthy drink is mainly due to its bioactive compounds, which differ according to various viticultural and enological factors. The aim of the present study was to observe the differences in bioactive compounds of white and red autochthonous Croatian wines, differing in terms of the grape variety and production technology. Our further aim was to explore the effect of their moderate consumption (200 mL per day) over the course of six weeks on some aspects of health in sixty-six healthy individuals. Participants were divided into eight groups depending on the wines consumed, while one group formed a non-consuming control group. Medical examination and laboratory tests were performed before the start and at the end of the consumption period. Systolic and diastolic blood pressure, total cholesterol, and LDL concentrations decreased. Additionally, an increase in HDL concentrations, and serotonin and dopamine levels, was observed. ALT, ALP, and GGT levels did not significantly increase in consumer groups, although alcohol concentration was relatively high in all the wines. Such results support the beneficial effects of wine-derived bioactive compounds on some health aspects resulting from moderate white and red wine consumption.

Polyphenols and Ulcerative Colitis: An Exploratory Study of the Effects of Red Wine Consumption on Gut and Oral Microbiome in Active-Phase Patients.

This paper explores the effects of moderate red wine consumption on the clinical status and symptomatology of patients with ulcerative colitis (UC), including the study of the oral and intestinal microbiome. A case control intervention study in UC patients is designed. Intervention patients (n = 5) consume red wine (250mLday-1 ) for 4 weeks whereas control patients (n = 5) do not. Moderate wine consumption significantly (p<0.05) improves some clinical parameters related to serum iron, and alleviates intestinal symptoms as evaluated by the IBDQ-32 questionnaire. 16S rRNA gene sequencing indicate a non-significant (p>0.05) increase in bacterial alpha diversity after wine intervention in both saliva and fecal microbiota. Additional comparison of taxonomic data between UC patients (n = 10) and healthy subjects (n = 8) confirm intestinal dysbiosis for the UC patients. Finally, analysis of fecal metabolites (i.e., phenolic acids and SCFAs) indicates a non-significant increase (p >0.05) for the UC patients that consumed wine. Moderate and regular red wine intake seems to improve the clinical status and symptoms of UC patients in the active phase of the disease. However, studies with a greater sample size are required to achieve conclusive results.

Red wine but not alcohol consumption improves cardiovascular function and oxidative stress of the hypertensive-SHR and diabetic-STZ rats

ABSTRACT Hypertension and diabetes development had been characterized as idiopathic disorders tightly interconnected, and therefore it is essential to understand how the functionality of neurohormonal pathways are involved in both diseases. Hypertensive and diabetic patients have shown increased systolic blood pressure (SBP), oxidative stress, vascular hypertrophy, and remodeling. It is well established that the long-term consumption of red wine and/or polyphenol-stilbene causes cardioprotective and antihypertensive effects; however, some functions remain unrevealed. Downstream pathways such as reactive oxygen species (ROS), sympathoadrenal axis represented by β1-adrenoceptors, and renin–angiotensin system via angiotensin-II receptors critically contribute to hypertension development. Aims This raised the issue of whether in vivo long-term red wine treatment can act as a modulator of these targets. Main methods We monitored SBP, glucose tolerance, oxidative stress, and cardiovascular function. Aortic and atrial tissues from normotensive-WKY, hypertensive-SHR, and diabetic-STZ animals, chronically exposed to red wine (3.715 ml/kg/v.o/day) or alcohol (12%) for 21-days, were used to measure contractile/relaxation responses by force transducers. Key findings: red wine, but not alcohol, prevented the increase of SBP and hyperglycemic peak. Additionally, was observed prevention of oxidative stress metabolites formation and an improvement in ROS scavenging antioxidant capacity of SHR. We also revealed that red wine intake enhances the endothelium-dependent relaxation, decreases the hypercontractile mediated by angiotensin-II in the aorta, and via β1-adrenoceptors in the atrium. Significance The long-term consumption of red wine can improve oxidative stress and the functionality of angiotensin-II and β1-adrenoceptors, inspiring new pharmacologic and dietetic therapeutic approaches for the treatment of hypertension and diabetes. Abbreviation Acronyms and/or abbreviations: [Ca2+]cyt = Cytosolic Ca2+ Concentration; ACh = Acetylcholine; ANG II = Angiotensin II; AT1 = ANG II type 1 receptor; AUC = Area Under the Curve; Ca2+ = Calcium; Endo + = Endothelium Intact; Fen = Phenylephrine (1 μM); GTT = Glucose Tolerance Test; ISO = Isoprenaline (isoproterenol); KHN = Krebs-Henseleit Nutrient; LA = Left Atria; LH = Lipid Hydroperoxide; NO = Nitric Oxide; RA = Right Atria; RAS = Renin-Angiotensin System; ROS = Reactive Oxygen Species; SBP = Systolic Blood Pressure; SHR = Spontaneously Hypertensive Rats; STZ = Streptozotocin; WKY = Normotensive Wistar Kyoto Rats.

Anti-Cancer Effects of Dietary Polyphenols via ROS-Mediated Pathway with Their Modulation of MicroRNAs.

Consumption of coffee, tea, wine, curry, and soybeans has been linked to a lower risk of cancer in epidemiological studies. Several cell-based and animal studies have shown that dietary polyphenols like chlorogenic acid, curcumin, epigallocatechin-3-O-gallate, genistein, quercetin and resveratrol play a major role in these anticancer effects. Several mechanisms have been proposed to explain the anticancer effects of polyphenols. Depending on the cellular microenvironment, these polyphenols can exert double-faced actions as either an antioxidant or a prooxidant, and one of the representative anticancer mechanisms is a reactive oxygen species (ROS)-mediated mechanism. These polyphenols can also influence microRNA (miR) expression. In general, they can modulate the expression/activity of the constituent molecules in ROS-mediated anticancer pathways by increasing the expression of tumor-suppressive miRs and decreasing the expression of oncogenic miRs. Thus, miR modulation may enhance the anticancer effects of polyphenols through the ROS-mediated pathways in an additive or synergistic manner. More precise human clinical studies on the effects of dietary polyphenols on miR expression will provide convincing evidence of the preventive roles of dietary polyphenols in cancer and other diseases.

Testing Australian standard consumers' understanding of the language used to describe wine

AbstractWith reference to 64 common descriptors of the sensory properties of wine (e.g., tannic, full‐bodied, etc.), we investigated the extent to which these terms are understood by Australian standard consumers in relation to an opposite property (i.e., as happens in the case of experts). The study also determined how consistently these dimensions were among the group of participants. The results confirmed that the sensorial dimensions relating to wine can be modeled in terms of opposites for standard wine consumers in more than 80% of cases. However, there was a great deal of variability between the properties in terms of the opposites which were elicited indicating that some terms are less open to ambiguity while others are associated with many different opposites. A comparison of the results with those from similar studies with Italian and Vietnamese participants is addressed in the final section.Practical ApplicationsThe aim of the study was to replicate previous research conducted with Italian participants, but in this case involving Australian participants, with a view to compare participants from a traditional wine‐producing country with those from a relatively newly established wine‐producing country. A similar study had already been carried out with Vietnamese participants, that is, with consumers from a country with less familiarity with grape wines. The importance of this study rests on the fact that English is one of the most commonly spoken languages in the world and, as such, the study represents a relevant evolution of the original research.Opposites seem to be a useful point of reference for standard consumers in all of these countries in terms of their understanding of the terms used to describe wine. This and the fact that there seems to be a certain degree of uncertainty regarding people's understanding of many of these terms indicate that it may be necessary to reconceptualize the sensory dimensions relating to wine. From a practical point of view, this is certainly of interest to wine producers since it can help in the marketing of their products.

Alcohol Consumption and the Diversity of the Oral Microbiome in Postmenopausal Women

ObjectivesAlcohol has been shown to reduce neutrophil function and decrease salivary flow, which could affect the composition of the oral microbiome. We hypothesized that the α- and β-diversity of the oral microbiome would differ by frequency of alcohol consumption.MethodsA food frequency questionnaire was used to assess the frequency of consumption of beer, wine, and liquor in a sample of 1,179 postmenopausal women in an ancillary study of periodontal disease (OsteoPerio) of the Women's Health Initiative Observational Study. Frequency of alcohol consumption was converted to grams of alcohol consumed per day (g/d), and the following categories were created: non-drinkers and tertiles of alcohol consumption in g/d among drinkers. The oral microbiome was assessed from subgingival plaque samples using 16S rRNA amplicon sequencing. PERMANOVA was used to examine β-diversity (between-sample diversity) and ANOVA was used to examine α-diversity (within-sample diversity) across alcohol intake categories. The Shannon index (species evenness), Chao1 index (species richness), and observed operational taxonomic unit (OTU) count were used to assess α-diversity. Models were adjusted for age, race, education, neighborhood socioeconomic status, smoking, menopausal hormone use, non-alcohol total energy, body mass index, antibiotic use, and dental care habits. Sensitivity analyses were conducted by removing those who currently smoke (n = 32) and those that took antibiotics in the past 30 days (n = 123).ResultsOver half of the participants (66%) consumed alcohol, with 12% reporting ≥1 drinks/day. β-diversity across categories of alcohol consumption was statistically significantly different (PERMANOVA P = 0.016). α-diversity was significantly higher in the highest tertile of alcohol consumption compared to non-drinkers for all α-diversity measures. The adjusted means (SE) in the highest tertile of alcohol intake compared to non-drinkers were 5.17 (0.09) vs. 4.96 (0.09) for Shannon Index, 155.37 (4.24) vs. 146.00 (3.97) for Chao1 Index, and 124.94 (3.81) vs. 116.35 (3.57) for observed OTU count. Sensitivity analyses showed similar results.ConclusionsAlcohol consumption was associated with subgingival bacterial diversity.Funding SourcesNational Heart, Lung, and Blood Institute, National Institute of Dental and Craniofacial Research, and Department of Defense.