Moderate Consumption Of Alcoholic Beverages Research Articles

Effects of alcohol consumption in general, and wine in particular, on the risk of cancer development: a review

Since 1988, alcohol has been classified as a Group 1 carcinogen, the highest level of risk, by the International Agency for Research on Cancer (IARC). In fact, alcohol consumption is the third leading risk factor for disease and mortality in Europe. It accounts for 4.65 % of the global burden of both injury and disease, making it one of the most preventable causes of injury and death. Tissues in closest contact with alcohol when it is ingested, such as those of the oral cavity, pharynx, esophagus and larynx, have at greater risk of becoming cancerous than other body tissues. The consumption of alcohol is also associated with an increased risk of stomach, colon, rectum, liver, female breast and ovarian cancers. Conversely, recent studies suggest that red wine components inhibit colony formation of human breast cancer and esophageal carcinoma cells, suggesting that wine-derived phenolic compounds may be inhibitory, in contrast to the alcohol component of wine. Because of a lack of systematic studies dealing with the different types of cancer and alcoholic beverages and wine in particular, in this narrative review we summarize the general risk of cancer linked to the consumption of alcoholic beverages, including wine, according to type of cancer, with 140 extracted relevant references from 1966 to 2020. Mostly epidemiological studies concerning large cohorts have been selected. For the cancers of the upper aerodigestive tract, liver, colorectum, breast cancer, pancreatic, prostate, an excessive consumption and/or misuse of alcoholic beverages is correlated with increased risk. Conversely a probable decreased risk has been found for renal/kidney cancers, as well as for Non-Hodgkin lymphomas, such as thyroid lymphomas, associated with the moderate consumption of alcoholic beverages. There is no evidence of ovarian, gastric, head and neck, and lung cancer being linked to the moderate consumption of alcoholic beverages. Cancer is a multifactorial disease, and many factors contribute to effects on health status, usually being both genetic and environmental. Habits (smoking, dietary/lifestyle pattern/ habits, physical activity), should also be taken into account when defining appropriate consumption frequencies for different types of alcoholic drink (wine, beer, spirits). Further research is needed related to wine consumption in the context of a healthy dietary and lifestyle pattern given health-promoting constituents of wine and its effects on cancer incidence.

Sub-lethal Dose of Alcohol Modulates Innate Immune-Mediated Regulatory T-Cell Differentiation

Abstract The use of alcohol for consumption and other purposes is widely prevalent in our society. High concentration of alcohol (ethanol) in the household and clinical cleaners is employed for disinfecting. Deleterious effects of alcohol abuse in terms of death and dysfunction of cells, including immune-cells, has been extensively documented. However, moderate consumption of alcoholic beverages has been indicated to be beneficial. In this study, we sought to investigate the effects of sub-lethal doses of alcohol on the interaction of innate and adaptive immunity. We used murine bone marrow-derived macrophages (BMM) as antigen presenting cells and naïve T-cells isolated from spleens of C57BL/6 mice for in vitro T-helper differentiation assays. We found that doses of alcohol at 3% (v/v) or higher induces severe cell death, whereas lower concentrations of alcohol (<2% v/v) modulates the BMM activity for increased differentiation of T-regulatory cells (Tregs), which play a major role in preventing inflammation. Further, alcohol at lower doses also reversed the inhibitory effect of the endotoxin lipopolysaccharide (LPS) on Treg differentiation. Interestingly, BMM treated with alcohol also increased differentiation of TH17 cells. We also investigated the effects of alcohol-treated BMM on immune-modulation of T-helper differentiation in vivo. The data provide insights for immunomodulatory effects of low doses of alcohol and have implications for the regulation of Tregs.

Improving Effects of Hop-Derived Bitter Acids in Beer on Cognitive Functions: A New Strategy for Vagus Nerve Stimulation.

Dementia and cognitive decline are global public health problems. Moderate consumption of alcoholic beverages reduces the risk of dementia and cognitive decline. For instance, resveratrol, a polyphenolic compound found in red wine, has been well studied and reported to prevent dementia and cognitive decline. However, the effects of specific beer constituents on cognitive function have not been investigated in as much detail. In the present review, we discuss the latest reports on the effects and underlying mechanisms of hop-derived bitter acids found in beer. Iso-α-acids (IAAs), the main bitter components of beer, enhance hippocampus-dependent memory and prefrontal cortex-associated cognitive function via dopamine neurotransmission activation. Matured hop bitter acids (MHBAs), oxidized components with β-carbonyl moieties derived from aged hops, also enhance memory functions via norepinephrine neurotransmission-mediated mechanisms. Furthermore, the effects of both IAAs and MHBAs are attenuated by vagotomy, suggesting that these bitter acids enhance cognitive function via vagus nerve stimulation. Moreover, supplementation with IAAs attenuates neuroinflammation and cognitive impairments in various rodent models of neurodegeneration including Alzheimer’s disease. Daily supplementation with hop-derived bitter acids (e.g., 35 mg/day of MHBAs) may be a safe and effective strategy to stimulate the vagus nerve and thus enhance cognitive function.

Effects of moderate beer consumption on health

According to the scientific literature, alcohol effects on health are dose-dependent, since beneficial effects have been observed when consumed at moderate level compared to abstinence or excessive consumption, in both observational and interventional studies. There are specifically two components in fermented beverages, mainly related to the beneficial effects on health when consumed in a moderate amount, namely polyphenolic compounds and ethanol. Indeed, a higher bone density has been reported in several studies, which has been associated to its polyphenolic compounds. Regarding cardiovascular and immunological effects, both polyphenols and ethanol seem to account for the anti-inflammatory andantioxidant functions.Promising research in the moderate consumption of alcoholic beverages have reported that the polyphenolic fraction of fermented drinks could benefit the gut microbiota composition and thus, host metabolism and health, suggesting that particularly, beer could be a new target for microbiome-based studies.However, it is very important to highlight that the moderate amount of beer must be consumed within an adequate lifestyle in order to avoid possible risks to develop non-communicable diseases, which are more and more frequent during the last three decades. And finally, the last message, albeit the possible benefits of the moderate consumption of fermented alcohol beverages, there are no recommendations to consume alcohol.

Acute consumption of Andalusian aged wine and gin decreases the expression of genes related to atherosclerosis in men with high cardiovascular risk: Randomized intervention trial

Atherosclerosis is an inflammatory disease. Previous studies have suggested the beneficial effects of moderate consumption of alcoholic beverages on reducing cardiovascular risk (CVR). The aim of this study was to evaluate the effects of acute consumption of Andalusian aged wine (AAW) and gin by analyzing the expression of genes related to the appearance and progression of atherosclerosis in men with high CVR. We performed an open, randomized, controlled, crossover trial including 41 men with high CVR between 55 and 80 years age, who received a single dose of AAW or gin (0.5g ethanol/kg). The expression of 10 genes related to atherosclerosis was determined by RT-PCR at baseline and 4h after the intervention. Gene expression analysis 4h after consumption of each alcoholic beverage showed a significant decrease in Toll-like receptors 4 and 6 (TLR4, TLR6) and Caspase-1 (p<0.05 all). Additionally, TLR2, Interleukin-1 receptor, chemokine receptor 3 and inflammasome expression decreased after AAW intake (p<0.05, all) while only chemokine receptor 5 decreased after gin consumption (p=0.039). The decrease in the expression of several genes related to the appearance and progression of atherosclerosis was greater after AAW than gin intake, suggesting that the phenolic content of AAW may play a protective role against atherosclerosis.

Bitter Components in Beer Regulate Microglial Inflammation and Prevent Cognitive Decline

Epidemiological studies suggest that moderate consumption of alcoholic beverages can reduce the risk of dementia . Recent work has demonstrated that intake of iso-α-acids, the bitter components in beer; prevent Alzheimer’s disease pathology by regulating microglial function. In a transgenic mouse model of Alzheimer’s disease, iso-α-acid intake led to a significant reduction of Aβ and inflammatory cytokines. In addition, iso-α-acids enhanced microglial phagocytosis of Aβ and induced microglia to an anti-inflammatory M2 type. These findings suggest that iso-α-acid consumption in daily life may be beneficial in preventing dementia.

Consumption and drinking frequency of alcoholic beverage among women in Ghana: a cross-sectional study

BackgroundThe consumption and drinking frequency of alcoholic beverage are identified with various individual factors. The aim of this study was to identify background characteristics of women associated with the consumption and drinking frequency of alcoholic beverage.MethodsData was extracted from the 2008 Ghana Demographic and Health Survey. The data consisted of women’s (aged 15–49 years) background characteristics and their reported history of consumption and drinking frequency of alcoholic beverage. A weighted sample size of 4916 women was used in the present study. Binary logistic regression and multinomial logistic regression were applied to examine the independent association between the covariates and the consumption and drinking frequency of alcoholic beverage respectively.ResultsOut of the 4916 women that were included in the study, 17.5% consumed alcoholic beverage in the past week. Factors that were found to be associated with women who consumed alcoholic beverage in a binary logistic regression model were age (15–19 years up to 45–49 years), region (Central, Greater Accra, Volta, Ashanti, Northern, Upper East, and Upper West), ethnicity (Ga or Dangme, Mole-Dagbani, Grussi, Gruma or Mande), wealth quintile (middle), and employment status [past 12 months] (those employed). In the multinomial logistic regression model, drinking frequency of alcoholic beverage was associated with women in the Central (none), Greater Accra Region (none and 4 or more times), Eastern (none and 2–3 times), Brong Ahafo (none), Upper East (none), those who attained primary education (4 or more times), Ga/Dangme ethnic group (none), those of middle wealth quintile (none), and those employed (4 or more times).ConclusionsIn the country, about 2 in 10 women consume alcoholic beverage and the drinking frequency of alcoholic beverage varied among women in the country. Hence, the maintenance of moderate alcoholic beverage consumption among women, where applicable, should be encouraged.

Monitoring of gas station attendants exposure to benzene, toluene, xylene (BTX) using three-color chromosome painting

BackgroundChronic exposure of BTX (benzene, toluene, xylene) may lead to progressive degeneration of bone marrow, aplastic anemia and/or leukemia. In Brazil there is no self-service fuel in gas stations and attendants fill the fuel themselves. Due to this they are chronically exposed to high concentration of BTX. Occupational exposure to benzene has been associated with increased chromosomal aberrations in peripheral blood lymphocytes. Fluorescence in situ hybridization (FISH) using whole chromosome painting (wcp) probes allows the rapid detection of chromosomal aberration. In the present study three-color wcp probes for chromosomes 1, 2 and 4 were used for monitoring 60 gas station attendants.ResultsBlood tests were done and interviews were conducted for each worker. For searching for possible associations between the clinical characteristics and the frequency of chromosomal aberrations the workers were divided into two groups (≤ 10 chromosomal abnormalities per 1,000 metaphases and > 10 chromosomal abnormalities per 1,000 metaphases).The studied workers had a low median age (36 year), albeit long period of BTX exposure (median was 16 years). Low prevalence of smoking and moderate consumption of alcoholic beverages were found in this population. The cytogenetic analysis showed 16.6% (10/60) of workers with a high frequency of chromosomal abnormalities (>10 chromosomal abnormalities per 1,000 metaphases). Translocations were the most frequently observed chromosome aberration. The statistical analysis revealed highly significant differences in skin color (p = 0.002) and a weak significant differences in gender (p = 0.052) distribution between the two groups.Conclusion16.6% of the studied population showed elevated frequencies of chromosomal abnormalities, which is highly likely to be correlated with their exposure to BTX during their work. Therefore, further studies are needed for better characterize the work associated damage of the genome in gas station workers. It is necessary to better understand the risks that these workers are exposed, so that we can be effective in preventing diseases and maintaining the health of these workers and possibly the offspring.

Consumo de bebidas alcoólicas entre trabalhadores de uma unidade de Saúde da Família em Vitória, Espírito Santo, Brasil

Objetivo: Descrever o consumo de bebidas alcoólicas por trabalhadores da Atenção Primária à Saúde (APS). Métodos: Em dezembro de 2011 e fevereiro de 2012 realizou-se um levantamento anônimo com trabalhadores da APS numa unidade de Saúde da Família em Vitória (ES), através de questionário autoadministrado, com questões sobre frequência, quantidade usual e consumo em binge extraídas de um levantamento nacional. Foram obtidos ainda dados sociodemográficos e ocupacionais. Resultados: Dentre os 59 trabalhadores elegíveis, 53 (90%) participaram do levantamento. Ninguém relatou consumo muito frequente (5 dias ou mais por semana), mas 60% (32/53) relataram pelo menos um episódio de consumo nos últimos 12 meses. 76% (39/51; porém, 2 não responderam) relataram consumir usualmente 2 doses ou menos por dia de consumo. O consumo em binge foi relatado por 51% (27) de todos os 53 trabalhadores, ou seja, 84% dos 32 que consomem bebidas alcoólicas. Os trabalhadores de nível superior tiveram a menor prevalência de abstinência (19%; 3/16) e a menor proporção de consumo em binge entre os que consomem bebidas alcoólicas (69%; 9/13). Conclusões: Os trabalhadores dessa unidade de Saúde da Família apresentaram um consumo usualmente moderado de bebidas alcoólicas, mas a maioria consumiu em binge alguma vez nos últimos 12 meses. É necessário estudar no Brasil a relação entre o padrão de consumo de bebidas alcoólicas pelo trabalhador da APS e seu papel na detecção do uso problemático de álcool.

Health-Related Aspects of Beer: A Review

Beer is consumed worldwide and is a universally popular beverage. This is due to its sensory, nutritional, and medicinal properties. Surveys have shown that light to moderate consumption of alcoholic beverages (including beer) with relatively low alcohol contents can provide various favorable impacts on humans' health, including nutritional benefits, anti-mutagenic and anti-carcinogenic effects, reduction of cardiovascular disease (cardioprotective effect), hypolipidemic effect, immune system stimulation, anti-osteoporosis effect, and reducing risk of dementia. On the contrary, consumption of these beverages in excessive amounts results in some heath disorders, such as allergy induction, increase in the plasma concentration of uric acid, mutation and cancer induction, increase in the risk of dementia, obesity, and some social misbehaviors. Health-related aspects of beer (both positive and negative impacts) have been comprehensively reviewed in this article.

Effect of moderate alcoholic beverage consumption on insulin sensitivity in insulin-resistant, nondiabetic individuals

Although moderate alcohol consumption has been associated with a decrease in plasma insulin concentrations, relatively few studies have been conducted to evaluate the effect of alcohol on insulin sensitivity, particularly in nondiabetic, insulin-resistant individuals. Because enhanced insulin sensitivity could contribute to the reported association between moderate alcohol consumption and reduced risk of heart disease and diabetes, we believed it is important to address this issue. Consequently, we evaluated the ability of moderate alcohol consumption to improve insulin sensitivity, as measured by determining the steady-state plasma glucose (SSPG) concentration during the insulin suppression test, in 20 nondiabetic, insulin-resistant individuals. Measurements were made of SSPG, glucose, insulin, and lipoprotein concentrations before and after consuming 30 g of alcohol for 8 weeks, either as vodka (n = 9) or red wine (n = 11). The SSPG concentrations (insulin resistance) decreased by approximately 8% in the total group ( P = .08), and high-density lipoprotein cholesterol concentration increased by a mean of 0.09 mmol/L ( P = .02). Trends were similar in individuals who consumed vodka or red wine. Men tended to have greater decline in SSPG and increase in high-density lipoprotein cholesterol compared with women. There were no other metabolic changes in fasting plasma glucose, insulin, and triglyceride concentrations. These data demonstrate that 8 weeks of moderate alcohol consumption had minimal impact on enhancing insulin sensitivity in nondiabetic, insulin-resistant individuals, raising questions as to the role, if any, of improved insulin sensitivity in the purported clinical benefits associated with moderate alcohol consumption.

Symposium 28 Tuesday Sept. 25th 1.30 pm-3.00 pm; Room: Lecture Hall 4: Moderate consumption of alcoholic beverages: is there really a beneficial effect?: Chairpersons: Preedy VR (UK), Fernandez-Sola J (Spain)

Excessive alcohol ingestion is damaging and may ultimately lead to premature death and disease. It has been argued that there are about 120–200 different alcohol related pathologies in alcohol misusers. However, there is also a substantial body of evidence to suggest that moderate to low consumption of alcohol beverages is beneficial in terms of cardiovascular events and other pathologies such as diabetes. This beneficial effect of alcohol may be due to the influence of life-style factors such as differences in diet. Alternatively, the protective effects of alcoholic beverages may be due to elements in the beverages (such as polyphenolics) or the direct effects of ethanol per se . However, defining the nature and causes of these beneficial effects is problematical for a number of reasons. There is still a paucity of information on the total anti-oxidant capacities in alcoholic beverages and how these relate to non-alcoholic beverages. To a certain extent data pertaining to beer is limited. There is also a lack on information of moderate drinking after a history of excessive alcohol misuse in relation to extra hepatic tissues (such as heart and skeletal muscle). Furthermore, information on the effects of red wine on platelet activity and inflammatory biomarkers is lacking, as are studies on knock out models. Markers of moderate wine consumption are similarly limited. To resolve these issues the organisers have brought together key researcher examining the beneficial effects of alcohol. The symposium is designed not only to impart knowledge, but also encourage debate in a contentious area of alcohol related studies.

Inhibition of PAR4 Signaling Mediates Ethanol‐Induced Attenuation of Platelet Function In Vitro

Reduction in coronary heart disease morbidity in response to moderate consumption of alcoholic beverages may be partly mediated by ethanol-induced inhibition of platelet function. However, the precise mechanisms by which ethanol modulates platelet activation induced by thrombin, which plays a central role in hemostasis, remain unclear. The goal of this study was to investigate ethanol-induced changes in platelet function and clarify the underlying mechanisms including PAR1 and PAR4 activity and [Ca2+]i dynamics in vitro. Platelet aggregation, increase in intracellular calcium ([Ca2+]i), and release of platelet factor 4 and beta-thromboglobulin induced by alpha-thrombin, PAR1-agonist peptide (AP), or PAR4-AP were assessed in the presence or absence of ethanol. Ethanol exposure inhibited low-dose thrombin (0.5 nM)-induced aggregation but not an increase in [Ca2+]i. In contrast, ethanol had no effect on high-dose thrombin (10 nM)-induced aggregation or the [Ca2+]i increase. Ethanol did not significantly inhibit thrombin-induced release of platelet factor 4 and beta-thromboglobulin. Ethanol reduced PAR1-AP-induced aggregation, but did not affect the spike form of [Ca2+]i increase. In contrast, ethanol inhibited the increase in [Ca2+]i as well as the aggregation in response to PAR4-AP and resulted in delayed [Ca2+]i peak time. Furthermore, ethanol inhibited both PAR1-AP- and PAR4-AP-induced platelet factor 4 and beta-thromboglobulin release. These data suggest that ethanol inhibits platelet aggregation via inhibition of PAR4 signaling and subsequent inhibition of Ca2+ influx and granule release. This phenomenon may contribute to the reduction in coronary heart disease morbidity in response to consumption of alcoholic beverages.

Moderate alcohol consumption and increased bone mineral density: potential ethanol and non-ethanol mechanisms

Mounting epidemiological evidence indicates an association between the moderate ingestion of alcoholic beverages and higher bone mineral density (v. abstainers). More limited findings provide some evidence for translation of this association into reduced fracture risk, but further studies are required. Here, these data are reviewed and caveats in their assimilation, comparison and interpretation as well as in the use and application of bone health indices are discussed. Whilst it is concluded that evidence is now strong for the moderate alcohol-bone health association, at least in relation to bone mineral density, mechanisms are less clear. Both ethanol and non-ethanol components have been implicated as factors that positively affect bone health in the light of moderate consumption of alcoholic beverages, and four particular areas are discussed. First, recent findings suggest that moderate ethanol consumption acutely inhibits bone resorption, in a non-parathyroid hormone- and non-calcitonin-dependent fashion, which can only partly be attributed to an energy effect. Second, critical review of the literature does not support a role for moderate ethanol consumption affecting oestrogen status and leading to a knock-on effect on bone. Third, Si is present at high levels in certain alcoholic beverages, especially beer, and may have a measurable role in promoting bone formation. Fourth, a large body of work indicates that phytochemicals (e.g. polyphenols) from alcoholic beverages could influence bone health, but human data are lacking. With further work it is hoped to be able to model epidemiological observations and provide a clear pathway between the magnitude of association and the relative contribution of these mechanisms for the major classes of alcoholic beverage.

Ethanol dilates coronary arteries and increases coronary flow via transient receptor potential vanilloid 1 and calcitonin gene-related peptide

Consumption of alcoholic beverages reduces the risk of coronary artery disease (CAD), and epidemiological studies have shown that ethanol per se is protective. However, the mechanism by which ethanol exerts protection is not fully known. Ethanol can stimulate neuropeptide-containing primary sensory neurons via the activation of transient receptor potential vanilloid 1 (TRPV1). Here, we have studied whether ethanol-mediated TRPV1 activation causes the release of calcitonin gene-related peptide (CGRP) that, via dilatation of coronary arteries and other mechanisms, may protect the heart from CAD. Ethanol caused a marked relaxation of small-sized porcine isolated coronary (0.008-2.37%, w/v) and human isolated gastro-epiploic (0.0008-2.37%, w/v) arteries in vitro, an effect that was abolished by capsaicin-desensitization, the TRPV1 antagonist capsazepine, and the CGRP receptor antagonist, CGRP(8-37). In guinea-pig isolated and perfused hearts, ethanol (0.079-0.79%, w/v) increased baseline coronary flow in a concentration-dependent manner: 0.237% ethanol doubled baseline coronary flow. This effect was also abolished by capsaicin-desensitization, capsazepine, and CGRP((8-37)). Finally, the ethanol-induced increase in CGRP release from guinea-pig isolated and perfused hearts and from slices of porcine coronary arteries was abolished by capsaicin-desensitization and by capsazepine. Similar functional and neurochemical results were obtained in all preparations with capsaicin. Ethanol, at low concentrations not dissimilar from those found in blood following low to moderate consumption of alcoholic beverages, releases CGRP within coronary arteries via stimulation of TRPV1 on perivascular sensory nerve terminals. Ethanol-induced release of CGRP may contribute to the reduction in the risk of CAD associated with alcohol consumption by various mechanisms, including the increase in coronary flow and arterial dilatation.

Beer down-regulates activated peripheral blood mononuclear cells in vitro

Moderate consumption of alcoholic beverages is suggested to reduce cardiovascular risk. Within this context, most attention is drawn to antioxidant ingredients of wine, but also beer was found to be beneficial. Potential effects of three different types of beer including alcohol-free beer were investigated using freshly isolated human peripheral blood mononuclear cells stimulated with the mitogen phytohaemagglutinin in vitro. Neopterin production and tryptophan degradation were monitored in culture supernatants to determine effects of test substances on immunobiochemical pathways induced by interferon-γ. In a subgroup of experiments also production of interferon-γ was measured. Compared to unstimulated cells, phytohaemagglutinin increased production of neopterin and also triggered the degradation of tryptophan (all p<0.01). All types of beer (2–4% dilution) were found to counteract these stimulation-induced effects and significant reduction of neopterin formation and tryptophan degradation was observed (p<0.01). Data demonstrate that beer reduces production of neopterin and degradation of tryptophan, both these biochemical pathways are induced during cell-mediated immune response. Data suggest that the immunosuppressive capacity of beer may relate to its anti-inflammatory nature.

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.

Vascular Effects of Alcoholic Beverages

The relationship between alcoholic beverage consumption and cardiovascular disease is complex and not fully elucidated. The idea that drinking moderately protects against coronary heart disease prevails among physicians and the public at large. There are 218 reviews in MedLine under the search terms “coronary heart disease alcohol,” limited to title and abstract, almost all asserting that the consumption of moderate amounts of alcoholic beverages is beneficial for cardiovascular health. Wine is the beverage typically associated with cardioprotection, being presumably a determinant of the low incidence of CHD in France, the French paradox. The epidemiological evidence comes along with the demonstration of beneficial effects of alcohol or other wine products on some mediators of cardiovascular disease, such as blood lipoproteins, clotting and fibrinolytic factors, insulin sensitivity, endothelin, NO, and LDL susceptibility to oxidation. However, not all epidemiological studies have shown a cardiovascular protection derived from the moderate consumption of alcoholic beverages. In blacks, this amount of consumption was associated with an increased risk for coronary heart disease incidence.1 The observational design of studies that have demonstrated the beneficial effect of alcoholic beverages precluded the full control of confounding by a healthier lifestyle of moderate drinkers. In addition, other negative cardiovascular effects of alcohol could nullify …

Red Wine and Your Heart

Drinking red wine has been portrayed by the media as a means of combating heart disease. Do these claims have any real medical basis? The main health benefit of moderate alcohol use appears to be related to its effect on the development of atherosclerosis or the accumulation of fatty plaques in the blood vessels, particularly the coronary arteries that supply the heart. These deposits decrease blood flow to the heart and may promote the formation of vessel-blocking clots, which can result in anginal chest pain or even a life-threatening heart attack. In this article, we examine the scientific literature behind these claims, both epidemiological (studies focused on disease within whole populations) and biological (studies focused on how the molecular components of red wine affect atherosclerosis). The moderate consumption of alcoholic beverages, defined as 1 to 2 drinks per day, has been suggested to increase overall survival rates in a number of different population groups. One standard drink is generally considered to be 1.5 oz of liquor, 5 oz of wine, or 12 oz of beer. The patient groups that appear to benefit most from light to moderate drinking, middle-aged men and women, are also those who are at increased risk for developing cardiovascular disease. Thus, the reduction in total mortality that is associated with moderate alcohol consumption, generally a 30% reduction in risk, is believed to be the result of a reduction in the risk of developing atherosclerotic disease. When the data from 51 epidemiological studies were combined, they showed that the risk of coronary heart disease decreased by approximately 20% when 0 to 2 alcoholic drinks were consumed per day. Apparently healthy adults, patients with a history of heart attack, and patients …

Alcohol, wine and mental health: focus on dementia and stroke

The relative risks of coronary heart disease (CHD) and overall mortality are reduced by moderate consumption of alcoholic beverages, particularly wine, which has major implications for public health. It appears likely that this beneficial effect of alcohol will soon be extended to some mental disorders. Although data on psychosis and mood and anxiety disorders are currently lacking, it appears that the relative risks of developing ischaemic stroke and Alzheimer's or vascular dementia are also lowered by moderate alcohol consumption. Such findings are still tentative because of the inherent methodological problems involved in population-based epidemiological studies, and it is unclear whether the benefit can be ascribed to alcohol itself or to other constituents specific to wine such as polyphenols. Plausible biological mechanisms have been advanced for the protective effect of alcohol and wine against CHD, many of which will also play roles in their protective actions against cerebrovascular disease and dementia. The specific antioxidant properties of wine polyphenols may be particularly important in preventing Alzheimer's disease. Because of the substantially unpredictable risk of progression to problem drinking and alcohol abuse, the most sensible advice to the general public is that heavy drinkers should drink less or not at all, that abstainers should not be indiscriminately encouraged to begin drinking for health reasons, and that light to moderate drinkers need not change their drinking habits for health reasons, except in exceptional circumstances.