Specific Alcoholic Beverages Research Articles

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.

Using Drink Size to Talk about Drinking during Pregnancy: Early Start Plus

Heavy drinking during pregnancy can cause birth defects and other alcohol-related effects. Because costs associated with fetal complications are high, health care organizations are invested in finding ways to intervene with pregnant drinkers. We describe a computerized intervention tested at prenatal clinics that uses drink size as a way of creating dialogue about pregnancy drinking. The intervention helps pregnant women screened as at-risk for alcohol use recognize how much they actually drink, using calibrated glassware and beverage containers along with computer graphics designed to define true volume for specific alcoholic beverage types. The intervention promotes abstinence; however, if that is not an obtainable goal, women are taught ways to cut down as much as possible during the rest of their pregnancy. Clinician feedback has been very positive, and the few women who continued to drink did not drink frequently or engage in binge drinking. Further, their average daily volume was 1 drink per day.

Alcoholic beverage consumption and gastric cancer risk: A prospective population‐based study in women

The association between alcohol consumption and risk of gastric cancer remains controversial. Moreover, prospective data on the role of alcoholic beverage type are sparse. We prospectively investigated the association between total alcohol (ethanol) intake as well as specific alcoholic beverages and risk of gastric cancer in the Swedish Mammography Cohort, a population-based cohort of 61,433 women. Alcohol intake and other dietary exposures were assessed at baseline (1987-1990) and again in 1997 using a food-frequency questionnaire. Incident gastric cancer cases were ascertained through the Swedish Cancer Register. Cox proportional hazards models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). During 966,807 person-years of follow-up, through June 2005, 160 incident cases of gastric cancer occurred. Total alcohol intake was not significantly associated with risk of gastric cancer. Compared with nondrinkers, the multivariate HR of gastric cancer for women with an alcohol intake of 40 g or more per week was 1.33 (95% CI, 0.79-2.25). Consumption of medium-strong/strong beer was associated with a statistically significant increased risk of gastric cancer; the multivariate HR for women who consumed more than one serving of medium-strong/strong beer per week (median, 2.5 drinks/week) was 2.09 (95% CI, 1.11-3.93; p-trend = 0.02) compared with no consumption. Consumption of light beer, wine, and hard liquor was not significantly associated with gastric cancer risk. Our findings suggest that constituents of beer other than alcohol may be associated with an increased risk of gastric cancer.

Alcohol Use and the Risk of Prostate Cancer: Results From the VITAL Cohort Study

: An association between alcohol consumption and prostate cancer risk remains uncertain. Although some studies have found that heavy alcohol consumption is associated with increased risk, a recent study reported that red wine consumption is associated with reduced risk. We examined the association between alcohol use and prostate cancer among 34,565 men, 50–76 yr old, in the Vitamins and Lifestyle (VITAL) cohort in Washington State. Alcohol consumption was ascertained by baseline questionnaire between October 2000 and December 2002. Incident prostate cancers (n = 816) as of December 31, 2004, were identified through the Surveillance, Epidemiology, and End Results cancer registry. Men who consumed more than one drink per month had a small increased risk of prostate cancer (hazard ratio, HR = 1.20; 95% confidence interval, CI = 1.02–1.40) compared with men who drank no alcohol or less than one drink per month. White wine consumption was associated with increased risk (HR for any vs. no white wine consumption = 1.27; CI = 1.08–1.49). Red wine, liquor, and beer were not associated with prostate cancer nor was total alcohol consumed at ages 18, 30, and 45. Associations of alcohol use with prostate cancer are modest and complex. More detailed assessment of specific alcoholic beverages is warranted in future studies.

Alcohol and Hypertension

in which some of the key issues surrounding the topic were discussed. Compared with lifetime abstainers, those who reported drinking on a daily basis or apart from food had a significantly higher risk of hypertension, but this effect disappeared after accounting for the amount of alcohol consumed in the previous 30 days. When current drinkers only were studied and adjustment made for the amount of alcohol consumed in the previous 30 days, the risk of being hypertensive increased (64%) only in those who said they drank without food. Preference for any one type of beverage did not influence the association but the important potential confounder of dietary habits was not assessed. Nevertheless this finding was consistent with an earlier study of Italian wine drinkers coming from a different cultural background,4 and a follow-up in that population showed drinking alcohol outside of meals was associated with higher risk of death from all causes and cardiovascular disease. Similar relationships were seen between drinking outside of meals or snacks and increased risk of myocardial infarction in a recent case control study in men.5

Do Alcohol Consumption Patterns of Adolescents Differ by Beverage Type?

ABSTRACT The overall purpose of this study was to explore the alcohol consumption patterns of adolescents by beverage type. A total of 705 primarily 9th grade students were recruited to participate in this study in the spring of 2002. Alcoholic beverage use differed significantly across gender and ethnicity on a number of beverage-specific drinking measures, including initiation, quantity and frequency, binge drinking, chugging, and alcohol problems (p's<.05). Stepwise discriminant analyses indicated that drug use and social beliefs were notably important in discriminating adolescent drinkers from non-drinkers of specific alcoholic beverages. This study's results indicate the need for testing interventions tailored to alcohol consumption patterns including beverage type.

Alcohol intake in relation to body mass index and waist-to-hip ratio: the importance of type of alcoholic beverage

Alcohol consumption may play a role in the development of obesity but the relationship between alcohol and weight is still unclear. The aim of our study was to assess the cross-sectional association of intakes of total alcohol and of specific alcoholic beverages (wine, beer and spirits) with waist-to-hip ratio (WHR) and body mass index (BMI) in a large sample of adults from all over France. Cross-sectional. Participants were free-living healthy volunteers of the SU.VI.MAX study (an intervention study on the effects of antioxidant supplementation on chronic diseases). For 1481 women aged 35-60 years and 1210 men aged 45-60 years, intakes of total alcohol and specific alcoholic beverages were assessed by six 24-hour dietary records. BMI and WHR were measured during a clinical examination the year after. A J-shaped relationship was found between total alcohol consumption and WHR in both sexes and between total alcohol consumption and BMI in men only (P<0.05). The same relationships were observed with wine (P<0.05); men and women consuming less than 100 g day(-1) had a lower BMI (men only) and WHR than non-drinkers or those consuming more. Spirits consumption was positively associated with BMI (linear regression coefficient beta=0.21, 95% confidence interval (CI): 0.09-0.34 and beta=0.22, 95% CI: 0.06-0.39 for men and women, respectively) and WHR (beta=0.003, 95% CI: 0.001-0.005 and beta=0.003, 95%CI: 0.0002-0.006) in both sexes in a linear fashion. No relationship between beer consumption and BMI or WHR was found. If confirmed in longitudinal studies, our results indicate that consumption of alcoholic beverages may be a risk factor for obesity.

Red Wine and Beer Elevate Blood Pressure in Normotensive Men

A positive relationship between alcohol consumption and blood pressure (BP) is well-established but the relative effect of specific alcoholic beverages is controversial. This study aimed to determine whether red wine may improve vascular function and have less of an impact on blood pressure because of its high content of antioxidant vasodilator polyphenolic compounds. Healthy normotensive men entered a 4-period crossover study comparing in random order 4 weeks of control-abstinence with similar periods of daily consumption of red wine (375 mL; 39 grams alcohol), de-alcoholized red wine (375 mL), or beer (1125 mL; 41 grams alcohol). Ambulatory systolic BP and diastolic BP and heart rate (HR) were measured together with vascular function as assessed by flow-mediated dilatation (FMD) and glyceryl trinitrate-mediated (GTNMD) dilatation of the brachial artery. The systolic and diastolic BP and HR were not different between control-abstinence and de-alcoholized red wine. However, compared with control-abstinence, both red wine and beer increased awake systolic BP (2.9 and 1.9 mm Hg, respectively; P<0.05) and asleep HR (5.0 and 4.4 bpm; P<0.05). There were no specific effects of red wine, de-alcoholized red wine, or beer on FMD or GTNMD. Daily consumption of approximately 40 grams alcohol as either red wine or beer for 4 weeks results in similar increases in systolic BP and HR. De-alcoholized red wine did not lower BP, and neither red wine nor de-alcoholized red wine influenced vascular function, suggesting that red wine polyphenolics do not have a significant role in mitigating the blood pressure-elevating effects of alcohol in men.

Wine Consumption and Epithelial Ovarian Cancer

Wine Consumption and Epithelial Ovarian Cancer

Alcohol intake and colorectal cancer: a pooled analysis of 8 cohort studies.

Epidemiologic studies have generally reported positive associations between alcohol consumption and risk for colorectal cancer. However, findings related to specific alcoholic beverages or different anatomic sites in the large bowel have been inconsistent. To examine the relationship of total alcohol intake and intake from specific beverages to the incidence of colorectal cancer and to evaluate whether other potential risk factors modify the association. Pooled analysis of primary data from 8 cohort studies in 5 countries. North America and Europe. 489,979 women and men with no history of cancer other than nonmelanoma skin cancer at baseline. Alcohol intake was assessed in each study at baseline by using a validated food-frequency questionnaire. During a maximum of 6 to 16 years of follow-up across the studies, 4687 cases of colorectal cancer were documented. In categorical analyses, increased risk for colorectal cancer was limited to persons with an alcohol intake of 30 g/d or greater (approximately > or =2 drinks/d), a consumption level reported by 4% of women and 13% of men. Compared with nondrinkers, the pooled multivariate relative risks were 1.16 (95% CI, 0.99 to 1.36) for persons who consumed 30 to less than 45 g/d and 1.41 (CI, 1.16 to 1.72) for those who consumed 45 g/d or greater. No significant heterogeneity by study or sex was observed. The association was evident for cancer of the proximal colon, distal colon, and rectum. No clear difference in relative risks was found among specific alcoholic beverages. The study included only one measure of alcohol consumption at baseline and could not investigate lifetime alcohol consumption, alcohol consumption at younger ages, or changes in alcohol consumption during follow-up. It also could not examine drinking patterns or duration of alcohol use. A single determination of alcohol intake correlated with a modest relative elevation in colorectal cancer rate, mainly at the highest levels of alcohol intake.

Alcoholic beverage preference and characteristics of drinkers and nondrinkers in western New York (United States)

Background and Aim: Dietary and lifestyle characteristics may differ for drinkers of specific alcoholic beverages and nondrinkers which would have important implications for studies of alcohol and disease. Our aim in this study was to describe differences in dietary and lifestyle characteristics associated with alcoholic beverage preference in a population-based sample of healthy study participants. Methods and Results: Data were collected as part of a series of case-control studies of alcohol use, myocardial infarction, and lung, breast and prostate cancer in western New York from 1846 men and 1910 women aged 35 to 79, randomly selected from the general population of Erie and Niagara Counties. Beverage preference was defined for noncurrent vs current drinkers, and drinkers of beer, wine, liquor, and mixed beverages. Generalized linear models for continuous variables and Cochran-Mantel-Haenszel statistics for categorical variables were computed for the entire sample and stratified by gender. Participant characteristics differed by alcoholic beverage preference and drinking status. In general, wine drinkers had higher education and household incomes, lower prevalence of current smoking, higher intakes of dietary fiber, potassium, vitamin E, and total carotenoids, lower total fat intakes and higher amounts of fruits, vegetables, and grain products than consumers of other beverages. Conversely, beer and liquor drinkers had somewhat lower education and household incomes, higher rates of current smoking, higher energy and total fat intakes and consumed lower amounts of fruits, vegetables, and grain products. Finally, current nondrinkers were more likely to be older, less educated, have lower household incomes, and consume diets less consistent with dietary guidelines than current drinkers. Conclusions: These results suggest that usual beverage preference may encompass other health-related behaviors and underline the importance of accurate exposure measurement and use of statistical methods to accommodate these interrelationships.

Cirrhosis mortality and per capita consumption of distilled spirits, United States, 1949-94: trend analysis

Objective: To describe, evaluate, and suggest interpretations for an observed aggregate level relation between trends in mortality from cirrhosis and per capita consumption of distilled spirits in the United States.Design:...

Specific alcoholic beverages and physical and mental health among adolescents.

This study investigated the longitudinal inter-relationships among the consumption of specific alcoholic beverages (beer, wine and distilled spirits), physical symptoms and psychological distress. Two causal processes were examined for each type of beverage: (1) the use of alcohol to cope with pre-existing psychological distress and physical symptoms; (2) the impairment effects of alcohol on subsequent physical and mental health. Data were collected at three points in time (baseline, 3-year follow-up, 6-year follow-up) from a household sample of 1,270 youths who were ages 12, 15 and 18 at the baseline interview. Consumption of all three beverages increased through early adolescence and leveled off at ages 18 and 21, and males reported more beer use than females. Structural equation models showed that the use of all three alcoholic beverages contributed significantly to longitudinal increases in physical symptoms, but not to changes in psychological distress. In contrast, no evidence supported the coping hypothesis. Finally, there were no significant interaction effects involving beverage type, gender or age on physical symptoms. The results suggested that the physical impairment process operated similarly for beer, wine and distilled spirits, for males and females, and for adolescents of different ages.

Alcoholic Beverage Consumption and Lung Cancer Risk among Residents of Los Angeles County1–6

Although studies generally support a positive association between alcohol consumption and lung-cancer risk, the relationship between specific alcoholic beverages and lung-cancer risk has been inconsistent. We examined recent and past alcoholic beverage intake among 261 incident cases and 615 population controls enrolled in a lung-cancer case-control study of African Americans and Caucasians in Los Angeles County between 1991 and 1994. An in-person interview elicited information about past alcohol intake from ages 30 to 40 y, smoking, other lung-cancer risk factors, as well as recent intake of alcohol, and recent dietary intake. An association was observed between recent hard-liquor consumption and lung-cancer risk. The odds ratio (OR) for 1 or more drinks (1.5 oz or 0.051 mL) per day of hard liquor compared with infrequent liquor drinking (0–3 drinks per month), adjusted for smoking, the matching factors, saturated fat and other alcoholic beverages was 1.87 [95% confidence interval (CI) = 1.02–3.42]. No appreciable association was observed for total alcohol, whereas small inverse associations were observed for beer and wine, although confidence intervals were wide. An elevated lung-cancer risk was also observed for past liquor consumption (between ages 30 and 40 y). The adjusted OR for 1 or more drinks per day of liquor compared with infrequent drinkers was 1.83 (95% CI = 1.06–3.15). Confounding of the association between alcohol and lung cancer by smoking was apparent. Although we devoted considerable efforts to adjusting for smoking in our analyses, residual confounding is still possible because smoking and alcohol are closely associated. In addition, case-control studies including this study should be viewed with caution because of possible selection bias. An increased risk of lung cancer might occur with moderate drinking of hard liquor but confirmation is required in larger studies.

Oesophageal cancer in France: potential importance of hot alcoholic drinks.

In France, major geographic variation exists in the incidence of oesophageal cancer, the highest incidence being reported in Normandy and Brittany. The role of alcohol in the risk of oesophageal cancer is well established in Western countries. One possible explanation for geographical variation of incidence is that higher incidence of oesophageal cancer is due to specific local alcoholic beverages. The aim of this study was to determine whether different types of alcoholic beverages exert different effects on the risk of oesophageal cancer, and whether the variation of incidence in France is due to variation in local drinking behaviour. We conducted a multicentre case-control study in 3 regions of France (Normandy, Burgundy and Midi-Pyrenees), among which there is a 5-fold variation in incidence. We selected 208 cases and 399 controls, all males. During the interview, the subject's entire alcohol history was reconstituted, noting each type of alcoholic beverage consumed throughout life. The link between the risk of oesophageal cancer and alcohol varies greatly according to the type of alcoholic beverage, with aniseed aperitifs, hot spirits (especially hot Calvados) and beer carrying the highest risk. Consumption of hot Calvados appeared to explain about 2/3 of the inter-regional and urban/rural differences in incidence, whereas total alcohol intake explained less than 1/5. Even after adjustment for all other alcoholic beverages, consumption of hot calvados explained almost half of the peak in incidence of oesophageal cancer in the Northwest of France, as well as half of the urban/rural differences in incidence.

Alcohol schema acquisition in preschoolers: differences between children of alcoholics and children of nonalcoholics.

Cognitive schemas provide the structure within which children organize their knowledge and beliefs about the use of alcohol. The development of schemas about alcohol should be affected both by age and parental patterns of alcohol use. We examined differences in alcohol schema development among 139 male children of alcoholics (COAs) and 82 controls [children of nonalcoholics (NCOAs)] utilizing the Appropriate Beverage Task as an indicator of these processes. Overall, the vast majority of the sample identified at least one alcoholic beverage from photographs, even at age 3. COAs were more likely to identify at least one alcoholic beverage. With age controlled, COAs were better able to identify specific alcoholic beverages and correctly identified a larger number of alcoholic beverages. There was a trend for these children of alcoholic men to attribute more alcoholic beverage use to male adults than NCOAs. Moreover, differences in these children's attributions of alcoholic consummatory behavior were predicted by their parents' current consumption levels. Results provide evidence that alcohol schemas are detectable in early childhood and are more common in children from alcoholic homes. Discussion focuses on the potential relevance of these risk attributes to the development of more fully formed alcohol expectancies and to the later emergence of alcohol-related difficulty.

Dietary carcinogens and the risk for glioma and meningioma in Germany.

A population-based case-control study was performed in South-West Germany in 1987/88 with 115 histological confirmed glioma and 81 meningioma cases and 418 randomly selected controls. On the basis of information from a food-frequency questionnaire and questions on food preparation and food supply, the role of dietary carcinogens, in particular N-nitroso compounds or their precursors, on risk for glioma and meningioma were analyzed by multiple logistic regression. Eleven food groups were investigated. The intake of processed meat was significantly associated with an increased risk of glioma. The intake of any food group was not significantly related to meningioma risk. Among single meat products, a significantly higher risk of glioma was found for cooked ham, processed pork meat and fried bacon. For the consumption of 3 N-nitrosamines, assessed from the intake of processed meat and cheese, significant positive relations to glioma risk were found. These N-nitrosamines were also related to meningioma risk, although to a less pronounced extent. The risk for occurrence of glioma was significantly increased for those using vegetable fat frequently for deep frying, as compared with non-users. For the dietary intake of nitrate, nitrite, vitamin C, specific alcoholic beverages, total alcohol, and water from a non-central supply, no elevated risk was found in this study.

Alcoholic Beverages and Adenomatous Polyps of the Sigmoid Colon: A Study of Male Self-Defence Officials in Japan

The drinking habits of 86 men with adenomatous polyps of the sigmoid colon were compared to those of 1184 men with normal colonoscopy among middle-aged male self-defence officials. After adjustment for rank, smoking history and rice consumption, total ethanol intake was positively associated with the risk of adenomatous polyps. The odds ratio (OR) was 2.4 (95% confidence interval (CI) 1.0-5.5) for men consuming at least 60 ml of ethanol per day. Among five alcoholic beverages (shochu, beer, sake, whiskey and wine), both sake and beer showed a dose-response relationship with the risk of adenomatous polyps although the association with beer was less striking. Shochu was the largest source of ethanol intake in the study population, but there was virtually no association between shochu consumption and adenomatous polyps. Men drinking wine had a significantly increased risk, but these men were too few to examine the relation in detail. The findings suggest that the consumption of specific alcoholic beverages rather than ethanol itself is associated with an increased risk of adenomatous polyps of the sigmoid colon.

TOBACCO USE IN ALZHEIMER??S DISEASE

Cholinergic abnormalities in Alzheimer's disease (AD) may be important in the pathogenesis of memory impairment. Tobacco use, which might reflect changes in central nicotinic receptors, was examined by chart review of 272 patients (M:F 86:186) with probable AD by NIH criteria, and by interviewing next-of-kin of 39 patients (M:F 15:24) and spouse controls. On chart review, 37% of females and 98% of males had used tobacco, but only 10% of females and 14% of males were still smoking at AD onset. Interval between stopping smoking and AD onset was 18.3 +/- 7.7 years in females and 16.6 +/- 6.8 years in males. Losing the taste for smoking preceded cessation in 60.3% of females and 16.2% of males. Only 7.9% of females and 4.4% of males had withdrawal symptoms. Next-of-kin interview revealed that patients and controls were comparable in demographic data, alcohol use, and smoking habits. 24% of patients and 37% of controls had stopped smoking, often due to losing the taste for smoking (32% of patients; 18% of controls). Withdrawal symptoms occurred in 21% of patients and 41% of controls. Relative to controls, patients less frequently had increased appetite (28% vs 47%), but more often had changed sex drive (22% vs 0%) and altered preference for specific alcoholic beverages (11% vs 0%), after stopping smoking. In AD, the loss of desire to smoke, lack of nicotine withdrawal, and altered appetites long precede cognitive symptoms, suggesting preclinical changes in central nicotinic receptors, as well as possible diagnostic and therapeutic strategies.

Case-control study of alcoholic beverages as etiological factors: the Melbourne Colorectal Cancer Study.

As part of a large-scale investigation of colorectal cancer incidence, etiology, and survival, a case-control study was conducted to identify whether diet and alcohol, among other variables, were associated with the risk of colorectal cancer. This study compared 715 cases with 727 age- and sex-matched community controls. Findings from the dietary data are presented in the previous paper (Nutr Cancer 9, 21-42, 1987). The total life intake of specific alcoholic beverages was obtained from each subject. Data were classified by consumption of beer, wine, spirits, and alcohol. There was little evidence of an association of any of the alcohol variables with the risk of colon cancer. However, beer was found to be a risk factor for rectal cancer. This effect was more marked in males than in females, but the relative risks for females were consistent with those for males. Relative risk estimates changed only slightly when adjusted for the other alcohol variables and for the variables in the diet model; this suggests that the beer effect is separate from that of other alcohol variables and also from dietary variables. The age differences among beer consumers were found to be associated with cancer risk. Consumption of spirits was associated with a low risk for male rectal cancer. The risk of rectal cancer appeared to depend on beer drinking patterns in the previous 15-20 years.