Effects Of Alcoholic Beverages Research Articles

Effects of regular administration of red wine on testicular profile and body weight in adult male experimental mode

Background: The present study determined whether or not the regular intake of red wine causes any significant changes in testicular and body weight parameters, given the simmering controversy over the effect of alcoholic beverages on health system. Methods: Ten male albino Wistar rats –experimental model with average body weight of 140 g were divided into two groups, A and B, (n=5 each). Group A received distilled water being the control while group B was administered a single daily dose of 5 ml/kg body weight of red wine (Carlo Rossi) for 21 days. An electronic weighing scale (G&G® Neuss, Germany) was used to take record of the initial and final body weights. The animals were anesthetized with isoflurane on the 22nd day to enable collection of the testes which were also weighed and thereafter fixed in 10% neutral formalin for routine histological studies. The analysis of variance (ANOVA) was used with the ‘R’ software to analyze the statistical data, while P<0.05 was taken as the significant value. Results: The micro-anatomical investigation revealed enhanced perfusion of the tissue and normal morphology of the seminiferous tubules with constituent spermatogenic cells at different stages of maturation. The biometric assessment of the organ (testis) weight showed no significant difference; whereas there was a statistically significant increase in the final body weight of the treated-experimental model when compared with the control. Conclusion: The findings indicate that the intake of red wine at the investigated amount may maintain the integrity of the primary reproductive structure and lead to body weight gain in males.

DETERMINATION OF THE EFFECT OF SOCIALLY ACCEPTABLE BEVERAGES ON THE COLOUR STABILITY OF COMPOSITE RESTORATIONS

Introduction: Esthetic failure is the commonest reason for replacement of restorations. Consumption of certain beverages may affect the esthetic and physical properties of the resin composite, thereby undermining the quality of restorations. Aim: To determine and evaluate the colour stability of composite restorations when immersed in socially acceptable and commonly consumed alcoholic beverages for 14 days. Materials and method: 50 composite disks were prepared with the help of a mould made of rubber base impression material and later finished and polished. The samples were divided into 5 groups (n=10) and immersed in distilled water (as control), red wine, beer, brandy and whisky for fifteen minutes every day for fourteen days. The colour change of the samples was measured using a spectrophotometer on the first (24hrs) and fourteenth day. Results: Comparing all the beverages, red wine showed the maximum colour change with a ΔE* value of 12.08. The least colour change among the beverages was seen in whisky that had a ΔE* value = 5.45. Even the control group in distilled water showed a ΔE* value of 0.89. Conclusion: At the end of this study, it was evident that alcoholic beverages do produce discolouration. The rate of this discolouration depends upon the characteristics of the beverage and the composite material as well as the time period of immersion. Hence it is imperative to educate the patients regarding the effects of alcoholic beverages on their restorations too. &#x0D; Keywords: Composite, esthetics, alcoholic beverages, discolouration

Moderate consumption of fermented alcoholic beverages diminishes diet-induced non-alcoholic fatty liver disease through mechanisms involving hepatic adiponectin signaling in mice

PurposeResults of some epidemiological studies suggest that moderate alcohol consumption may be associated with a decreased risk to develop NAFLD. Here, the effect of the consumption of moderate beer and diluted ethanol, respectively, on the development of NAFLD were assessed.MethodsFemale C57BL/6J mice were fed a control diet (C-D) or a diet rich in fructose, fat and cholesterol (FFC) enriched isocalorically and isoalcoholically with beer (FFC + B) or plain ethanol (FFC + E) (2.5 g ethanol/kg body weight/day) for 7 weeks. Liver damage was assessed by histology using NAFLD activity score. Markers of inflammation, insulin resistance and adiponectin signaling were measured at mRNA and protein levels. Using J774A.1 cells as a model of Kupffer cells, the effect of alcoholic beverages on adiponectin receptor 1 (Adipor1) was assessed.ResultsHepatic triglyceride concentration, neutrophil granulocytes, iNOS protein concentrations and early signs of insulin resistance found in FFC-fed mice were significantly attenuated in FFC+ B-fed mice (P < 0.05 for all). These findings were associated with a super-induction of Adipor1 mRNA expression (+ ~ 18-fold compared to all other groups) and a decrease of markers of lipid peroxidation in liver tissue of FFC + B-fed mice when compared to FFC-fed animals. Similar differences were not found between FFC– and FFC+ E-fed mice. Expression of Adipor1 was also super-induced (7.5-fold) in J774A.1 cells treated with beer (equivalent to 2 mmol/L ethanol).ConclusionsThese data suggest that moderate intake of fermented alcoholic beverages such as beer at least partially attenuates NAFLD development through mechanisms associated with hepatic AdipoR1 expression.

Alcohol and Health: Standards of Consumption, Benefits and Harm - a Review

In order to establish a clear limit between protective and harmful effects of alcohol consumption, it is necessary to define patterns of consumption. However, there is no universally recognized quantitative classification for patterns of consumption by alcohol doses. This is because the pattern of alcohol consumption does not only describe how much alcohol was consumed, but also takes into account a number of boundary conditions. This review deals with variabilities in the definitions of standard alcohol doses and patterns of alcohol consumption. These terms are being discussed with respect to the benefits and harms associated with alcohol consumption as well as the risks intrinsic to studies of such a complex phenomenon as the effect of alcoholic beverages on human health.

Effect of alcoholic beverages on progeny and reproduction of mice

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, cachaca (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 cachaca, 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 cachaca caused fetal skeletal malformations. The cachaca 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.

Effect of alcoholic beverages on shear bond strength of composites to enamel.

Background:Longevity of composite restoration in the oral cavity is dependent on various factors. One such factor is exposure to various foods and beverages which could alter the properties of the material.Aim:The aim of this in vitro study was to evaluate the effect of most widely consumed alcoholic beverages on shear bond strength of composites to enamel.Material and Methods:A total of seventy human premolars were embedded in acrylic resin blocks. Labial enamel surfaces was flattened, etched, bonded, and restored with composite resin (Tetric N Ceram – Ivoclar Vivadent AG, Schaan, Liechtenstein). The specimens were randomly divided into four groups: Group I: beer; Group II: wine; Group III: whiskey, and Group IV: artificial saliva. Group I to Group III were again divided into moderate (Group IA, IIA, and IIIA) and heavy (Group IB, IIB, and IIIB) consumption subgroups. The specimens were soaked in their respective groups for 90 min daily in Group IA, IIA, and IIIA and for 30 min every alternate day in Group IB, IIB, and IIIB until 30 days. Universal testing machine was used to determine the shear bond strength of composite with enamel.Statistical Analysis Used:The values obtained were statistically analyzed using two-way analysis of variance followed by post hoc test with the significant level set at P < 0.05, using GraphPad prism software version 6.01.Results:Group IIB showed the highest reduction in shear bond strength, with a mean value of 6.6 ± 1.2 Mpa in comparison to control with a mean value of 21.8 ± 1.6 Mpa.Conclusion:As the content of alcohol and time of exposure increased along with a decrease in the pH of alcoholic beverages, shear bond strength between composite and enamel decreased.

Effect of alcoholic beverages on surface roughness and microhardness of dental composites.

The aim of this study was to evaluate the microhardness and surface roughness of composite resins immersed in alcoholic beverages. Three composite resins were used: Durafill (Heraeus Kulzer), Z250 (3M-ESPE) and Z350 XT (3M-ESPE). The inital surface roughness and microhardness were measured. The samples were divided into four groups (n=30): G1-artificial saliva; G2-beer; G3-vodka; G4-whisky. The samples were immersed in the beverages 3× a day for 15 min and 30 days. The surface roughness and microhardness assays were repeated after immersion period. The data were statistically analyzed by two-way ANOVA and Tukey-HSD test (p<0.05). Surface roughness increased for all composite resins immersed in beer and whisky. Microhardness of all groups decreased after immersion in alcoholic beverages. The effect of these beverages on dental composites is depended upon the chemical composition, immersion time, alcohol content and pH of solutions.

Beer But Not Wine, Hard Liquors, or Pure Ethanol Stimulates Amylase Secretion of Rat Pancreatic Acinar Cells In Vitro

In contrast to pure ethanol, the effect of alcoholic beverages on the exocrine pancreas is greatly unknown. Besides ethanol, alcoholic beverages contain numerous nonalcoholic constituents which might have pathophysiological effects on the pancreas. The aim of the present study was to investigate whether some commonly used alcoholic beverages and pure ethanol influence the main function of rat pancreatic acinar cells, i.e., enzyme output in vitro. Rat pancreatic AR4-2J cells were differentiated by dexamethasone treatment for 72 hours and freshly isolated pancreatic acini were prepared from Sprague-Dawley rats using collagenase digestion. After incubation of cells in the absence or presence of 1 to 10% (v/v) beer (containing 4.7% v/v ethanol), 10% (v/v) wine (containing 10.5 to 12.5% v/v ethanol), 10% (v/v) hard liquor (such as whisky, rum, and gin), or of the corresponding ethanol concentrations (4.03 to 80.6 mM) for 60 minutes, protein secretion was measured using amylase activity assay. Incubation of AR4-2J cells with beer caused a dose-dependent stimulation of basal amylase secretion that was significant at doses of beer above 0.5% (v/v). Stimulation with 10% (v/v) beer induced 92.7 +/- 25.2% of maximal amylase release in response to the most effective cholecystokinin (CCK) concentration (100 nM). In contrast, ethanol (up to 80.6 mM) did neither stimulate nor inhibit basal amylase release. Lactate dehydrogenase measurement after treatment of AR4-2J cells with beer for 24 hours indicated that the increase of amylase release was not due to cell membrane damage. Wine and hard liquor had no effect on basal amylase secretion neither diluted to the ethanol concentration of beer nor undiluted. In freshly isolated rat pancreatic acinar cells beer dose-dependently stimulated amylase secretion in a similar manner as in AR4-2J cells. Our data demonstrate that beer dose-dependently increases amylase output. Since neither ethanol nor the other alcoholic beverages tested caused stimulation of amylase release, our findings indicate that nonalcoholic constituents specific for beer are responsible for this increase. These as yet unknown compounds have to be identified and considered in further studies of ethanol-induced pathological and functional changes of the pancreas.

Factors associated to the overweight in adults assisted by a family health unit

The objective of this study was to investigate the factors associated with overweight in adults and the frequencies of these factors. The sample comprised 101 adults, all aged ≥ 18 years, 75 (74.0%) females and 26 (26.0%) males, registered at a Family Health Center (FHC) in the town of Jequie, and distributed proportionally throughout the FHC’s seven sub-areas. Patients were defined as overweight if their body mass index (BMI) was ≥ 25kg/m². The proportion of overweight people was calculated for the whole sample and for each of the associated variables (age, sex, occupation, educational level, number of meals per day, smoking, alcoholism, arterial hypertension, diabetes, dyslipidemia and habitual level of physical activity). The chi-square test was applied to test associations between the variables and the proportion of overweight to a significance level of 5% (p ≤ 0.05). the overall frequency of overweight was 28.0%, and this was more prevalent only among individuals who do not consume alcoholic beverages, although the comparison between those with and without hypertension was borderline (p = 0.052). The results of this study suggest a need for further investigation into the effect of alcoholic beverages on the nutritional status of adults and for implementation of nutritional vigilance strategies at this FHC, with special attention given to hypertense patients.

Effect of alcoholic beverages on postprandial glycemia and insulinemia in lean, young, healthy adults

Background:Ethanol’s ability to inhibit gluconeogenesis might reduce postprandial glycemia in realistic meal settings.Objective:The objective was to explore the effect of 3 types of alcoholic beverages consumed alone, with a meal, or 1 h before a meal on postprandial glycemia in healthy subjects.Design:In study 1, isoenergetic (1000 kJ) servings of beer, white wine, and gin were compared with a 1000-kJ portion of white bread. In study 2, the same servings were compared with water as an accompaniment to a bread meal. In study 3, 20-g alcohol portions were served as a premeal drink. Fingertip capillary blood samples were taken at regular intervals over 2–3 h.Results:In study 1, the mean (±SE) glucose scores for beer (58 ± 11), wine (7 ± 3), and gin (10 ± 5) were significantly lower (P< 0.001) than those for bread (= 100). In study 2, meals consumed with beer (84 ± 11; P= 0.03), wine (63 ± 6; P< 0.001), and gin (80 ± 12; P= 0.007) produced less glycemia than did the meal consumed with water (= 100). In study 3, all 3 beverages reduced the postprandial glycemic response to the subsequent meal (67 ± 5, 75 ± 6, and 78 ± 4 with the beer, wine, and gin trials, respectively; P< 0.003).Conclusion:In realistic settings, alcoholic beverage consumption lowers postprandial glycemia by 16–37%, which represents an unrecognized mechanism by which alcohol may reduce the risk of chronic disease.

Wirkungen von Alkohol auf den oberen Gastrointestinaltrakt und das Pankreas - Eine aktuelle Übersicht

The oesophagus, stomach and pancreas are primary target organs for ethanol-related diseases. In the oesophagus and stomach, ethanol induces motility disorders and mucosal lesions that are dose-dependent and reversible under acute conditions. Chronic consumption of alcohol causes a significant increase in the risk for squamous carcinoma of the oesophagus. All of these effects are mainly caused by direct contact of alcohol or its metabolite acetaldehyde with the mucosa. Non-alcoholic components are responsible for many effects of alcoholic beverages, including the powerful stimulation of gastric acid secretion by beverages that are produced by fermentation. In the exocrine pancreas, alcohol induces secretory alterations that are mainly affected by the manner and duration of alcohol exposure, the additional administration of food, the type of beverage or the basal secretory state of the gland. Because the pancreas is not topically exposed to ethanol, these ethanol effects on pancreatic secretion are primarily caused by systemic cholinergic mechanisms of the vagus nerve. Chronic alcohol abuse may cause chronic alcoholic pancreatitis after recurrent subclinical inflammatory episodes. Genetic predispositions are believed to play an additional role in the pathomechanism of the disease. In contrast to the cardiovascular system, moderate consumption of alcoholic beverages does not have any beneficial health effects on the oesophagus, stomach or pancreas. Future research needs to define the exact molecular mechanisms and the role of different genetic predispositions for alcohol-induced diseases as well as the effects of the non-alcoholic components of alcoholic beverages.

Evidence for a positive association between pulmonary function and wine intake in a population-based study.

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. Alcoholic beverages may be an important source of oxidants and antioxidants. 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. 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. 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 with white wine. 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.

Cardioprotective effect of alcohol consumption: contemporary concepts

Coronary atherosclerosis is the major cause of death in Western civilization. Epidemiological, experimental and clinical investigations have shown that diets supplemented with moderate quantities of alcoholic beverages lead to biochemical changes, that are widely regarded to prevent atherosclerosis. Oxidized LDL-C particles are able to penetrate arterial walls and cause atherosclerotic occlusions of the arteries. The cardioprotective effect of alcoholic beverages is related to their biologically active antioxidant compounds, ethanol and phenolics, which are able to prevent oxidation of LDL-C. Among alcoholic beverages red wine appears to be the best choice.

The effects of alcoholic beverages on composite wear

Objectives: In vivo wear of composite restorative materials appears to be, in part, dependent on various patient factors. Specifically, consumption of alcoholic beverages has the potential for increasing the degradation rate. The hypothesis tested in this experiment was that composite wear is dependent on the type of alcohol-containing liquid the materials are exposed to during three-body abrasive wear. Methods: To test this hypothesis, composite wear experiments were performed using the ACTA three-body wear machine. Abrasive slurries containing either beer, wine, 9 vol% ethanol or water were used during the wear experiments. The data were analyzed using ANOVA and Tukey's test. Results: The wine and ethanol solutions caused significantly more wear compared to the beer and water. There was no significant differences in the wear between the wine and 9 vol% ethanol groups, and the beer groups were not significantly different from the water groups. Furthermore, there was no significant interaction between the composite type and the various abrasive slurries. Significance: These results indicate that alcoholic beverages with at least 9 vol% ethanol will increase the wear of composite. The observed increase in wear of composite by the wine was caused primarily by the ethanol content of the wine. Other constituents in the wine do not appear to have an effect on composite wear. The ethanol effect was consistent among different composite types.

Oxidative Susceptibility of Low‐Density Lipoproteins—Influence of Regular Alcohol Use

In population studies, a low-to-moderate intake of alcohol has been consistently linked to a lower risk of coronary artery disease. The recent suggestion that alcoholic beverages may be conferring this decrease in risk because they contain antioxidant phenolic compounds that reduce the oxidizability of low-density lipoprotein (LDL) has to be reconciled with the possible counteracting influence of a pro-oxidant effect of alcohol. In a controlled crossover study, we have now measured the oxidizability of LDL in 27 regular beer drinkers during consecutive 4-week periods, wherein they consumed a high versus low alcohol beer (4.9 vs. 0.9% alcohol v/v, respectively), with the two beers being similar in phenolic content. This resulted in a decrease in alcohol consumption by approximately 80% (408 +/- 25 ml/week vs. 75 +/- 11 ml/week). During the low alcohol period, there was no change in LDL vitamin E or its cholesterol or protein content. Analysis of LDL oxidation kinetics revealed an increase in oxidizability during the high alcohol phase. This was despite a decrease in arachidonic acid content of LDL and a corresponding increase in palmitic acid during high alcohol intake--a change in fatty acid composition that has the potential to favor a decrease in oxidizability. Our results suggest that alcohol ingestion increases LDL oxidation, despite reducing the polyunsaturated fatty acid composition. The overall effect of alcoholic beverages on LDL oxidation may be a balance between the pro-oxidant and antioxidant activity of its various constituents. The predominant pro-oxidant effect demonstrated in these beer drinkers, although not relevant to any potential decrease in coronary artery disease, may be important in the pathogenesis of alcohol-related disease in other organ systems.

The effects of alcoholic beverages on urate metabolism in gout sufferers.

The purine contents of commercial, low-alcohol and alcohol-free beers were determined. Four gout sufferers were studied under controlled conditions before and after ingestion of four different beverages containing alcohol, alcohol and purine, purine and neither alcohol nor purine. The results show a significant increase in purine excretion with a fluid load alone and impairment or reversal of this response with the other three beverages. These results are difficult to interpret on the basis of the alcohol and purine contents of the beverages alone. Isohumulones are present in all beers. Their effect on urate metabolism and excretion is unknown but needs further study as a possible explanation of these results. These results suggest that the three beverages other than a fluid load alone are unsuitable for gout sufferers.

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

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.

Sex difference in acetaldehyde exhalation following ethanol administration in C57BL mice.

ACETALDEHYDE (AcH) is the intermediary compound in the metabolic conversion of ethanol to acetate. Because AcH is a potent pharmacological agent in its own right, it has been the object of much recent investigational interest1,2. Many of the unpleasant symptoms observed in the alcohol-antabuse reaction have been attributed to acute increase of blood AcH3. It was suggested that barbiturate-induced increases in liver AcH dehydrogenase activity might contribute to the ethanol tolerance seen in persons who use barbiturates regularly4. Other properties of AcH, such as the release of catecholamines1 or the condensation with catecholamines to form tetrahydro-isoquinoline alkaloids5,6, may contribute to either the subjectively pleasant or unpleasant effects of alcoholic beverages.

Effects of Alcoholic Beverages and Congeners on Psychomotor Skills in Old and Young Subjects

Two groups of 30 volunteers each, one aged 60 to 85 and the other 21 to 35, were given 3 psychomotor tests before and 0.5 hour after drinking vodka, bourbon (both containing 0.75 g of alcohol per k...

Effects of alcoholic beverages and their congener content on level and style of risk taking.

Effects of alcoholic beverages and their congener content on level and style of risk taking.