Different Types Of Alcoholic Beverages Research Articles

The effect of alcoholic beverage excise tax on alcohol-attributable injury mortalities

This study examines the effect of state excise taxes on different types of alcoholic beverages (spirits, wine, and beer) on alcohol-attributable injury mortalities--deaths caused by motor vehicle accidents, suicides, homicides, and falls--in the United States between 1995 and 2004, using state-level panel data. There is evidence that injury deaths attributable to alcohol respond differently to changes in state excise taxes on alcohol-specific beverages. This study examines the direct relationship between injury deaths and excise taxes without testing the degree of the association between excise taxes and alcohol consumption. The study finds that beer taxes are negatively related to motor vehicle accident mortality, while wine taxes are negatively associated with suicides and falls. The positive coefficient of the spirit taxes on falls implies a substitution effect between spirits and wine, suggesting that an increase in spirit tax will cause spirit buyers to purchase more wine. This study finds no evidence of a relationship between homicides and state excise taxes on alcohol. Thus, the study concludes that injury deaths attributable to alcohol respond differently to the excise taxes on different types of alcoholic beverages.

Beverage-Specific Alcohol Sale and Cardiovascular Mortality in Russia

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.

The influence of different types of alcoholic beverages on disrupting highly active antiretroviral treatment (HAART) outcome.

Studies have yielded conflicting results regarding alcohol's influence on HIV outcomes, particularly after highly active antiretroviral treatment (HAART). Discrepant findings may be related to confounding variables, including gender, patterns of alcohol abuse and type of alcohol beverage beyond the amount consumed. Using a cohort study, differences in HAART effectiveness after 24 weeks of therapy were compared as a function of amount and preference for alcohol, drinking only liquor (LI, n = 55) or only wine or beer (BW, n = 110). Given the critical role of thymus on HAART response, changes in thymus size, CD4s, naïve lymphocytes and viral loads were assessed. After HAART, positive increases in both CD4s (+12 cell counts/mm(3)) and thymus size (+0.7 mm(3)) were evident in the BW group. In contrast, the LI subgroup exhibited a decline in both parameters (-4 CD4 cells/mm(3) and -0.6 mm(3) in thymus size). Women in the LI group exhibited significantly lower CD4 (163.4 +/- 46.2) and naïve counts (178 +/- 69.5) than LI men (CD4: 281.6 +/- 203, P = 0.05; lymphocytes: 301.4 +/- 198, P = 0.04). In adjusted regression models, the LI compared to the BW subgroup had greater odds of maintaining detectable viral loads (RR = 1.35, 95% CI 1.04-1.75; P = 0.03), increased thymus volumes (RR = 3.8, P = 0.04) and replenished naïve cells (RR = 13, P = 0.02). Liquor was associated with thymus deterioration and thus with poorer viro-immune outcomes after HAART. Subtyping participants by alcohol consumption patterns seems to be clinically relevant and needs to be accounted for in future studies.

The Hispanic Americans Baseline Alcohol Survey: Alcoholic Beverage Preference Across Hispanic National Groups

U.S. Hispanics come from many countries in Latin America, which can lead to different beverage preferences in the United States. This paper examines choice for drinking wine, beer, and liquor across 4 Hispanic national groups: Mexican Americans, Puerto Ricans, Cuban Americans, and South/Central Americans. A sample of 5,224 individuals 18 years of age and older was selected using multistage cluster procedures from the household population in 5 metropolitan areas of the United States: Miami, New York, Philadelphia, Houston, and Los Angeles. The survey weighted response rate was 76%. Face-to-face interviews lasting 1 hour on average were conducted in the respondents' homes either in English or Spanish. Among men, beer drinkers consume the highest mean number of drinks per week in all national groups. Among women, this is true only of Puerto Ricans and Mexican Americans. Among men who drink beer, beer drinking constitutes 52 to 72% of total alcohol consumption. Among women who drink beer, beer consumption is associated with 32 to 64% of total consumption. Beer is the beverage most associated with binge drinking among Puerto Rican and Mexican American women, while among Cuban Americans and South/Central Americans this is seen for wine. Regression analyses showed no significant differences by national group in the likelihood of drinking 2 or fewer drinks (vs. no drinks) of wine, beer, or liquor. Puerto Ricans were more likely (OR = 1.47; 95% CI = 1.00-2.14) than Cuban Americans to drink 3 or more drinks (compared with no drinks) of beer. There was no association between the likelihood of binge drinking and Hispanic national group. Beverage preference across Hispanic national groups is similar. Beer is the preferred beverage. Alcohol control policies such as taxation and control of sales availability should apply equally to beer, liquor, and wine. Prevention interventions directed at different Hispanic national groups in the United States can be relatively uniform in their focus on the dangers associated with drinking different types of alcoholic beverages.

Alcohol consumption and blood lipids in elderly coronary patients

Alcohol may have a beneficial effect on coronary heart disease (CHD) that could be mediated by elevation of high-density lipoprotein cholesterol (HDLC). Data on alcohol consumption and blood lipids in coronary patients are scarce. We studied whether total ethanol intake and consumption of specific types of beverages are associated with blood lipids in older subjects with CHD. Blood lipids were measured in 1052 myocardial infarction patients aged 60 to 80 years (78% male). Intake of alcoholic beverages, total ethanol, and macronutrients was assessed by food frequency questionnaire. Seventy percent of the subjects used lipid-lowering medication. Total cholesterol was on average 5.14 mmol/L, and HDLC was on average 1.28 mmol/L. Among men, total ethanol intake was positively associated with HDLC (difference of 0.094 mmol/L for ≥15 g/d vs 0 g/d, P = .024), whereas the association with HDLC among women was not significant (difference of 0.060 mmol/L for ≥5 g/d vs 0 g/d, P = .560) after adjustment for dietary, lifestyle, and CHD risk factors. Liquor consumption was weakly positively associated with HDLC in men ( P = .045). Beer consumption in men and wine consumption in women were also positively associated with HDLC, but were not significant in the fully adjusted model. In conclusion, moderate alcohol consumption may elevate HDLC in treated post–myocardial infarction patients. This may be due to ethanol and not to other beneficial substances in alcoholic beverages. Based on this finding, further research needs to be done to examine the effects of the residual substances from different types of alcoholic beverages on HDLC.

Alcohol and laryngeal cancer: an update

Epidemiological studies provide definite evidence that alcohol drinking is an independent risk factor for laryngeal cancer. This risk increases with the amount of alcohol consumed: in a meta-analysis of 20 studies conducted in North America, Europe, Japan and Korea the multivariate relative risks were about 2 for 50 g ( approximately 4 drinks)/day and about 4 for 100 g/day compared to nondrinkers, in the absence of evidence of a threshold. Genetic polymorphisms in the alcohol-metabolizing enzyme aldehyde dehydrogenases have been found to be associated with upper aerodigestive tract cancer, including the larynx. Further, the risk increases by concomitant tobacco smoking, each agent approximately multiplying the effect of the other. In the absence of smoking, the relative and absolute risks are small for moderate alcohol consumption, but there is an increased risk for elevated alcohol consumption. After stopping drinking, some fall in risk becomes apparent only in the long term. The supraglottis is more closely related to alcohol consumption, as compared to the glottis/subglottis. In various populations, the most commonly used alcoholic beverage appears to be the one most strongly associated with laryngeal cancer risk, suggesting that no meaningful difference exists for different types of alcoholic beverages.

Hippocampal volume loss in patients with alcoholism is influenced by the consumed type of alcoholic beverage

The individual extent of structural brain tissue changes in patients with alcohol dependence is influenced by genetic factors, gender, age and possibly a dose/duration-effect. Aim of the present study was to investigate different types of alcoholic beverages with regard to hippocampal volume loss in patients suffering from alcoholism. We included 52 patients with alcohol dependence and divided them according to their preferred type of beverage consumption (beer, wine, and spirits). Hippocampal volumes were determined using volumetric high-resolution MR imaging. There was a significant difference in hippocampal volumes between patients consuming different beverages (ANOVA: F = 7.454; df = 2; P = 0.0015) with the smallest volumes in the wine group, followed by the spirits group. Furthermore, patients with a preferred spirits consumption showed significantly higher plasma homocysteine levels (ANOVA: F = 3.39; df = 2; P = 0.042). Linear regression analyses revealed an association of homocysteine and hippocampal volume only in the group of patients preferring spirits (R(2) = 0.364; P = 0.008). Homocysteine-mediated excitotoxicity may be an important pathophysiological mechanism in ethanol-related brain damage, particularly in patients consuming wine and spirits. The extent of brain atrophy in beer consuming patients seems to be more moderate.

Alcoholic Beverages and Incidence of Dementia: 34-Year Follow-up of the Prospective Population Study of Women in Goteborg

The objective of this study was to assess the association between different types of alcoholic beverages and 34-year incidence of dementia. Among a random sample of 1,462 women aged 38-60 years and living in Göteborg, Sweden, in 1968-1969, 164 cases of dementia were diagnosed by 2002. At baseline as well as in 1974-1975, 1980-1981, and 1992-1993, the frequency of alcohol intake, as well as other lifestyle and health factors, was recorded and related to dementia with Cox proportional hazard regression, by use of both baseline and updated covariates. Wine was protective for dementia (hazard ratio (HR) = 0.6, 95% confidence interval (CI): 0.4, 0.8) in the updated model, and the association was strongest among women who consumed wine only (HR = 0.3, 95% CI: 0.1, 0.8). After stratification by smoking, the protective association of wine was stronger among smokers. In contrast, consumption of spirits at baseline was associated with slightly increased risk of dementia (HR = 1.5, 95% CI: 1.0, 2.2). Results show that wine and spirits displayed opposing associations with dementia. Because a protective effect was not seen for the other beverages, at least part of the association for wine may be explained by components other than ethanol.

Relationship of alcohol consumption and type of alcoholic beverage consumed with plasma lipid levels: differences between Whites and African Americans of the ARIC study.

Alcohol consumption has been shown to contribute to a favorable lipid profile, and most studies have reported a reduction in coronary heart disease risk with low-to-moderate consumption of alcohol that is generally attributed to the beneficial effects of alcohol on lipids. The influence of different types of alcoholic beverages on plasma lipid levels has been investigated to a lesser extent and in limited populations. We investigated the effect of overall alcohol consumption, as well as the type of alcoholic beverage consumed, on multiple lipid measures in the large bi-ethnic population of the Atherosclerosis Risk in Communities study. We found both low-to-moderate and heavy alcohol consumption, regardless of the type of alcoholic beverage consumed, to result in significantly greater levels of high-density lipoprotein (HDL) cholesterol, HDL3 cholesterol, and apolipoprotein A-I in both white and African-American males and females. Associations with other lipid measures contrasted between whites and African Americans, with greater levels of alcohol consumption resulting in significantly greater triglyceride levels in African Americans. Our results confirm previous studies associating alcohol consumption, regardless of beverage type, with greater HDL cholesterol levels, with additional consistent associations detected for the major HDL cholesterol density subfraction, HDL3 cholesterol, and the major HDL cholesterol structural apolipoprotein, apolipoprotein A-I.

Alcoholic beverages and risk of renal cell cancer

Using a mailed questionnaire, we investigated the risk of renal cell cancer in relation to different types of alcoholic beverages, and to total ethanol in a large population-based case–control study among Swedish adults, including 855 cases and 1204 controls. Compared to non-drinkers, a total ethanol intake of >620 g month−1 was significantly related to a decreased risk of renal cell cancer (odds ratio (OR) 0.6, 95% confidence interval (CI) 0.4–0.9; P-value for trend=0.03). The risk decreased 30–40% with drinking more than two glasses per week of red wine (OR 0.6, 95% CI 0.4–0.9), white wine (OR 0.7, 95% CI 0.4–1.0), or strong beer (OR 0.6, 95% CI 0.4–1.0); there was a clear linear trend of decreasing risk with increasing consumption of these beverages (P-values for trends <0.05).

Alcohol intake and risk of skin cancer: a prospective study

To investigate the association between total alcohol intake and intake of different types of alcoholic beverages in relation to the risk of basal cell (BCC) and squamous cell (SCC) carcinoma of the skin. Prospective cohort study. Follow-up data from a community-based skin cancer study in Australia. Randomly selected sample of 1360 adult residents of the township of Nambour who completed a food frequency questionnaire in 1992 and were monitored for BCC and SCC until 31 December 2002. No significant association was found between overall BCC or SCC risk and total alcohol intake, or intake of beer, white wine, red wine or sherry and port. However, among those with a prior skin cancer history, there was a significant doubling of risk of SCC for above-median consumption of sherry and port (multivariable adjusted relative risk 2.46, 95% confidence interval 1.06-5.72) compared with abstainers. There are no associations between first occurrence of skin cancers and alcoholic beverage consumption. People with a history of skin cancer who consume above-average quantities of sherry or port may be at a raised risk of SCC, although replication of these findings in different study populations is needed to confirm this possible role of specific alcoholic beverages in secondary keratinocytic skin cancer risk.

Folgerungen der IARC-Neubewertung von alkoholischen Getränken und Ethylcarbamat für die Lebensmittelüberwachung

In February 2007, the International Agency for Research on Cancer (IARC) has reassessed the carcinogenicity of alcoholic beverages within its monographs programme. Ethanol in alcoholic beverages was classified as to humans (Group 1). Many studies have consistently shown that regular alcohol consumption is causally related with an increased risk for cancer of the oral cavity, pharynx, larynx, oesophagus, liver, female breast and colorectum. In contrast to the previous evaluation of alcohol drinking in 1988, the IARC working group found evidence that ethanol and not other constituents or contaminants cause the carcinogenicity. In general, the risk for cancer increases with the amount of alcohol intake, e.g. the daily consumption of around 50 g of alcohol increases the risk of cancer of the oral cavity three-fold, compared to the risk of non-drinkers. An association with different types of alcoholic beverages (beer, wine, or spirits) was not observed. A separate evaluation was made for ethyl carbamate (urethane), a frequent contaminant of fermented foods and beverages. Ethyl carbamate was upgraded into Group 2A (probably carcinogenic to humans). The IARC evaluations emphasize the importance and necessity of avoiding and of controling further carcinogenic contaminants in alcoholic beverages (besides ethyl carbamate, e.g. nitrosamines, mycotoxins, lead, cadmium, arsenic), as there exists the possibility of synergistic effects on carcinogenicity between ethanol and other contaminants. In consideration of the IARC evaluation of alcohol as carcinogenic, the EU Health Claims Regulation is appreciated for its prohibiton of nutrition or health claims in the labelling of alcoholic beverages. Furthermore, the proposals for warning labels on alcoholic beverages similar to those on tobacco products are discussed.

El efecto de agregación entre el consumo de alcohol y la tasa de mortalidad por diabetes mellitus

Background: Diabetes mellitus is a major public health issue. Alcohol abuse is a factor that has been suggested to be relevant with respect to the risk of diabetes. Purpose: To estimate the aggregate level beverage-specific effect of alcohol on diabetes mellitus mortality rate. Method: Trends in genderspecific coefficients of diabetes mortality rate from 1981 to 2001 in Belarus were analyzed in relation to trends in the level of different types of alcoholic beverages sales per capita by using time series analysis. Results: The analysis suggested a positive and statistically significant effect of changes in strong spirits (vodka) per capita sale on diabetes mortality rate among male and female. Conclusion: This paper presents new epidemiological evidence of aggregate level relation between diabetes mortality rate and strong spirits sale per capita.

Identification and quantification of phenolics in aromatic bitter and cherry liqueur by HPLC with electrochemical detection

An HPLC-based method with electrochemical detection was optimized for quantitative analysis of phenolic compounds in an aromatic bitter and a cherry liqueur, which are different types of alcoholic beverages with a high phenolic content. The method requires only filtering of samples prior to the HPLC analysis and is recommended for routine analysis. Two slightly different gradients were needed for the analysis of the two beverages. Eleven and eight different phenolic compounds (cinnamic acid derivatives, benzoic acid derivatives, flavan-3-ols, flavanons, and eugenol) were identified and quantified in the bitter and the cherry liqueur, respectively.

Using experimental design to optimise precision of steam distillation for determining alcoholic strength in spirits

An experimental design, in combination with oscillation-type densimetry is introduced as a novel procedure to optimise steam distillation for the determination of alcoholic strength in different types of alcoholic beverages. A central composite design was chosen to study the effects of variation in levels of receiver volume (25 and 50 ml), steam power (30–100%), distillation time (20–140 s) and sample volume (5–50 ml). Three commercial spirit drinks with different alcoholic strengths (4.9, 35.3, and 54.7% vol.) were compared on two automated steam distillation devices of different manufacturers by separately completing the experimental design for each. The models fitted for the prediction of the alcoholic strength, as indicated by an r 2 value of more than 0.93. Various surface plots were generated to describe the relationship between operating variables and predicted alcoholic strength. Optimum conditions were 50 ml receiver volume, 70% steam power, 100 s distillation time and 25 ml sample volume. Slight deviations from the optimum did not result in substantial decrease of alcoholic strength. Validation experiments carried out under predicted conditions showed excellent correspondence to the reference procedure (R=0.999).

Alcohol: Friend or FOE? Alcoholic Beverage Hormesis for Cataract and Atherosclerosis is Related to Plasma Antioxidant Activity

To correlate the oxidative state of postabsorptive blood plasma after consumption of one or three drinks of different beverages with known J-shaped epidemiological risk curves. Red wine, lager beer, stout (alcoholic and alcohol-free), with antioxidant activity, and an aqueous solution of alcohol were compared for the plasma antioxidant or pro-oxidant activity in human volunteers following consumption of one or three typical drinks containing equivalent amounts of alcohol (except for an alcohol-free stout used as a control for stout). One drink of red wine, lager beer, or stout (5% alcohol v/v, and alcohol-free) significantly increased the average antioxidant activity in plasma samples obtained from volunteers averaged over 240 min. Three drinks of red wine, lager beer, or stout (5% alcohol v/v, and alcohol-free) significantly increased the average pro-oxidant activity in plasma samples obtained from volunteers averaged over 360 min. For a solution of alcohol, three drinks resulted in pro-oxidant plasma on average, whereas while one drink did not significantly affect the plasma oxidative status. A preliminary experiment in which two volunteers showed a significantly increased time to metabolize ethanol after ingestion resulted in elevated antioxidant activity in plasma for lager beer and red wine. One drink of red wine, beer, or stout provided equivalent increases in plasma antioxidant activity. Three drinks of red wine, beer, or stout provided equivalent increases in plasma pro-oxidant activity. This may explain, at least in part, the decreased risk of cataract and atherosclerosis from daily consumption of one drink of different types of alcoholic beverages as well as the increased risk from daily consumption of three drinks of alcoholic beverages. The plasma pro-oxidant activity appears to be due to ethanol metabolism, whereas the antioxidant activity may be due to the absorption of polyphenols in the beverages.

Wine, beer and spirits and risk of oral and pharyngeal cancer: a case–control study from Italy and Switzerland

We examined the relation between consumption of different types of alcoholic beverages and the risk of oral and pharyngeal cancer, using data from a case–control study conducted in Italy and Switzerland between 1992 and 1997. This included a total of 749 cases of oral and pharyngeal cancer and 1,772 hospital controls, admitted for acute, non-neoplastic conditions, unrelated to alcohol and smoking consumption. Significant trends in risk were found with increasing total alcohol intake, with multivariate odds ratios (OR) of 2.1 for drinkers of 3–4 drinks/day, as compared to abstainers or light drinkers (⩽2 drinks/day), 5.0 for 5–7, 12.2 for 8–11 and 21.1 for ⩾12 drinks/day. Similar increased risks for subsequent levels of consumption were found for wine drinkers. After allowance for wine intake, the ORs for beer drinkers were 1.2 for 1–2 drinks/day, and 2.3 for ⩾3 drinks/day. Corresponding values for spirit drinkers were 1.0 and 1.9. Patterns of risk for wine drinkers were similar for wine only drinkers and drinkers of wine, plus beer and spirits. Our study indicates that in populations with frequent wine consumption, wine per se can strongly increase the risk of cancer of the oral cavity and pharynx, and confirms that the most prevalent alcoholic beverage in each population tends to be the one with the highest risk.

Intake of beer, wine and spirits and risk of heavy drinking and alcoholic cirrhosis.

Studies have suggested that wine drinkers are at lower risk of death than beer or spirit drinkers. The aim of this study is to examine whether the risk of becoming a heavy drinker or developing alcoholic cirrhosis differs among individuals who prefer different types of alcoholic beverages. In a longitudinal setting we found that both the risk of becoming a heavy or excessive drinker (above 14 and 21 drinks per week for women and above 21 and 35 drinks per week for men) and the risk of developing alcoholic cirrhosis depended on the individuals preference of wine, beer or spirits. We conclude that moderate wine drinkers appear to be at lower risk of becoming heavy and excessive drinkers and that this may add to the explanation of the reported beverage-specific differences in morbidity and mortality.

Influence of different types of alcoholic beverages on self-reported health status.

This study investigated the effect of the consumption of wine, beer and spirits on self-reported health status. A sample of 14950 individuals was randomly selected from the total population register in Sweden in 1996-97. Their self-reported health status and consumption of wine, beer and spirits were assessed at face-to-face interviews. Of 11606 individuals in the age range 16-84 years, 2659 reported a poor health status. Consumption of wine was associated with a decreased odds ratio (OR) (0.56; 95% confidence interval (CI) 0.50-0.63) for poor, self-reported health status, as compared with non-users. Consumers of fortified wine, beer, strong beer and hard liquor had a similar, self-reported health status to that of non-consumers. The results were adjusted for age, sex and total alcohol consumption. Adjustments for body-mass index, smoking, educational level and physical activity did not change the results. The relationship between poor self-reported health status and intake of wine had a form similar to a 'U' with the lowest OR among individuals consuming small to moderate amounts of wine. The study shows that a moderate consumption of wine was associated with a positive effect on the self-reported health status. Factors related to lifestyle may be underlying causes.

Intake of wine, beer and spirits and waiting time to pregnancy.

A high intake of alcohol may prolong waiting time to pregnancy, whereas a moderate intake may have no or perhaps even a positive effect on fecundity. In previous studies on fecundity, different types of beverages have not been taken into consideration, although moderate wine drinkers appear to have fewer strokes, lung and digestive tract cancers, and overall mortality than both abstainers and moderate drinkers of beer or spirits. We examined the association between different types of alcoholic beverages and waiting time to pregnancy. Self-reported data were used for 29,844 pregnant women, recruited to the Danish National Birth Cohort in 1997-2000. Main outcome measures were odds ratios for a prolonged waiting time to pregnancy according to consumption of wine, beer and spirits. All levels of wine intake compared with non-wine drinking or with consumption of beer or spirits had subfecundity odds ratios between 0.7 and 0.9. No association was seen regarding beer drinking, while the association with spirits was J-shaped. Our findings suggest that wine drinkers have slightly shorter waiting times to pregnancy than both non-wine drinkers and consumers of other alcoholic beverages. Whether this is an effect of wine itself or the characteristics of the wine drinker is not known.