Types Of Beverages Research Articles

Quercus robur and pyrenaica: The Potential of Wild Edible Plants for Novel Kombuchas

Wild edible plants (WEPs) can be utilised as a substrate to develop novel types of fermented beverages. The aim of this study was to investigate the potential of incorporating Quercus spp. leaves as a substrate to develop new varieties of kombuchas. The physicochemical properties of kombuchas elaborated with Quercus robur (KQR) and Quercus pyrenaica (KQP) leaves’ infusion were compared with traditional black tea kombuchas (KBT). Total acidity (TA), pH, total soluble solids (TSSs), instrumental colour, total phenolic compounds (TPCs), sucrose, fructose, and glucose were analysed for the three types of infusions and kombuchas at 0, 3, 7, 10, and 14 fermentation days. The results revealed that the type of substrate and the fermentation time significantly influenced the biochemical changes that occurred during 14 days. KQP and KQR turned out to be significantly brighter (L*: 53.91 ± 0.12 and 55.66 ± 0.23, respectively) than KBT (L*: 48.79 ± 0.34) and had significantly lower sucrose content (22.06 ± 0.79 g L−1 and 45.69 ± 1.61, respectively) than KBT (59.28 ± 2.25 g L−1). KBT showed significantly higher content of total polyphenols (1.50 ± 0.05 g GAE L−1) than KQR (0.76 ± 0.09 g GAE L−1) and KQP (0.51 ± 0.04 g GAE L−1) after 14 days of fermentation. Regarding the kinetics of sugars, sucrose reduction was significantly lower in KBT samples (11.36 g L−1) than in KQP and KQR samples (47.01 and 28.31 g L−1, respectively) at the end of fermentation. These results suggest that higher content of TPC may slow down the fermentation process. Quercus spp. leaves may be a viable alternative substrate for developing analogues of kombucha with WEPs and for adding gastronomic and sustainable value.

Application of a multi-toxin detect method to analyze mycotoxins occurrence in plant-based beverages

In recent years, plant-based beverages have gained popularity on the market due to environmental and ethical concerns, as well as milk intolerances and allergies. However, raw materials employed in the manufacture of these products are susceptible to mycotoxin contamination. For this reason, a new method based on a QuEChERS extraction procedure followed by ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS) detection was developed for the analysis of 29 mycotoxins in oat, rice, soy, and almond beverages. The method was validated in terms of linearity, detection and quantification limits, matrix effect, recoveries, accuracy and precision. Satisfactory performance characteristics were achieved, with recoveries above 70% for most mycotoxins. Several commercial samples were analyzed, aflatoxins were frequently detected in rice and almond beverages, while T-2 and HT-2 toxins were identified in oat-based products. In addition, emerging mycotoxins such as enniatins and beauvericin were detected in the four types of beverages.

Intakes of Added Sugars, with a Focus on Beverages and the Associations with Nutrient Adequacy in US Adults (NHANES 2003-2018).

The Dietary Guidelines for Americans recommend adults increase their intake of nutrients that are under-consumed while limiting their intake of added sugars, sodium, and saturated fats. The purpose of this study was to examine the relationship between added sugars intake from specific types of beverages with added sugars (soft drinks, fruit drinks, sports and energy drinks, coffee and tea, and flavored milk) and nutrient adequacy among US adults (19+ y). Data from eight consecutive 2-y cycles of NHANES were combined (2003-2004 through 2017-2018), and regression analysis was conducted to test for trends in quantiles of added sugars intake from each beverage source and the rest of the diet (excluding those beverages) and nutrient adequacy. Results revealed significant associations that varied in direction according to the added sugars source, negative for some (i.e., soft drinks) in terms of greater percentages of adults not meeting a defined threshold of nutrient adequacy with higher added sugars intakes, and positive for others (i.e., fruit drinks, flavored milk, the rest of the diet) in terms of lower percentages of adults not meeting nutrient thresholds. In conclusion, the contribution of different added sugars sources to nutrient intakes is a critical consideration in developing population-based dietary recommendations.

Human Milk, Infant Formula, and Other Milks Fed to Infants and Toddlers in the United States, NHANES 2007-2018.

For the first time, the 2020-2025 Dietary Guidelines for Americans provide specific guidance regarding the types of foods and beverages that should be offered in the first 2 years of life. Milk, in various forms (eg, human milk, infant formula, and cow's milk) contributes a large proportion of key nutrients to the diets of infants and toddlers in the United States. The aim of this study was to determine the types of milk (human milk, infant formula, and other milk) fed to US infants and toddlers in the past 12 years and to describe trends over time. This was a cross-sectional analysis of 2-day, 24-hour dietary recalls. Data from the 2007-2018 National Health and Nutrition Examination Survey were used for these analyses. Infants and toddlers aged 0 through 23.9 months with 2 days of dietary recall data (n= 3,079) were included. The main outcome was proportion of infants and toddlers fed different milk types. Survey-adjusted weighted percentages were used to report sociodemographic characteristics and the proportion of subjects fed each milk type category by age group and survey cycles. Binary and multinomial logistic regressions were used to assess differences in subject characteristics by age groups. Sociodemographic characteristics did not differ by age group. The proportion of infants aged 0 to <6 months fed infant formula only was 60.2% in 2007-2012 and 44.8% in 2013-2018. The proportion of infants aged 6 to <12 months fed partially hydrolyzed infant formula only was 7.3% in 2007-2012 and 13.1% in 2013-2018. In toddlers (>12 months old), cow's milk was the predominant milk type in both 2007-2012 and 2013-2018. The percentage of infants fed any human milk increased over the past decade. Unsweetened cow's milk was the most predominate milk type consumed among toddlers.

Subjective Sleep Quality, Caffeine, and Dieting Behaviors Among University-Attending Young Adults.

Research has shown that university students engage in behaviors that are associated with poor sleep quality, such as higher caffeine and alcohol intake. Yet studies exploring eating habits and weight loss mechanisms related to sleep quality have generally been inconclusive. This study explored total daily caffeine consumption (along with different sources of caffeine) as well as dieting and exercising to lose weight in the last 30 days as risk factors for poor sleep quality among an undergraduate university population. Full-time undergraduate students (n = 400) participated in an anonymous online survey about various health behaviors at a large, mid-Atlantic university. Multivariable linear regressions were run to consider subjective sleep quality in relation to caffeine consumption and dieting behavior along with other covariates. A sensitivity analysis was run to explore how different types of caffeinated beverages were associated with sleep quality as well. All analyses were conducted using SAS JMP Version 16. A stepwise multivariable linear regression controlling for alcohol use, grade point average, biological sex, and stress showed significant increases in sleep quality scores (indicating worsening sleep quality). Total caffeine consumption remained significant through the models until psychosocial factors were added (B = 0.003, p = 0.0035). The sensitivity analysis indicated that total caffeine consumption from soda remained significant across all models, significantly increasing sleep quality scores (B = 0.01; p = 0.0054). Higher amounts of caffeine from sodas were associated with more significant decreases in sleep quality than other types of caffeine, including energy drinks, coffee, and tea. Dieting or exercising to lose weight was not significantly associated with sleep quality. The results of this study can help to refine intervention efforts designed to improve sleep quality among undergraduate university students. Behavioral interventions specific to reducing caffeine intake, specifically from caffeinated sodas, may prove to be beneficial with this population.

The Role Of Rehydration Beverage Type On Ruck Performance In The Heat Following Cold-water Immersion

The Role Of Rehydration Beverage Type On Ruck Performance In The Heat Following Cold-water Immersion

Kombucha based on unconventional parts of the Hibiscus sabdariffa L.: Microbiological, physico-chemical, antioxidant activity, cytotoxicity and sensorial characteristics

This study aimed to develop and characterize two new types of kombucha beverages on H. sabdariffa L. of leaves and stems. For kombucha production, the microorganism's growth conditions in the tea from the leaves or stems were first evaluated. After that, the flavoring of the beverages with grape juice was performed. For the kombucha beverage on H. sabdariffa leaves, the optimized fermentation conditions were 5.93% leaves and 5.81% sucrose; for the kombucha beverage on H. sabdariffa stems, they were 4.75% stems and 9.30% sucrose. The fermentation and flavoring increased the phenolic and flavonoid compounds and the antioxidant activity. For the cytotoxicity, the incubated cells' morphologies and cell viability were not affected by the kombuchas. The two new types of grape-flavored kombucha beverages on H. sabdariffa were characterized by the sensory panel as vinegar aroma, leaves H. sabdariffa flavor, vinegar flavor, sour taste, and concentrated. The two new types of grape-flavored kombucha beverages on H. sabdariffa were well accepted. The results showed that the leaves and stems of the H. sabdariffa are potential raw materials for kombucha production.

몽골제국시기 술 문화의 남북교류

This study examines the exchange and influence of alcohol, often hailed as the greatest gift bestowed upon humanity, as it traversed the Eurasian continent from east to west and vice versa. Rather than being a mere beverage for enjoyment, alcohol should be regarded as a cultural heritage born from the fusion of local products and cultures. This paper gathers historical records on wine to explore how the people of the Mongol Empire enjoyed wine, and investigates the spread and diffusion of fermented beverages like Maotai and the distilled spirits derived from them, shedding light on the North-South cultural exchange of alcohol during the early 13th century in the steppe and the central plains.&#x0D; In particular, the invention of distillation apparatus and the activities of Islamic merchants contributed to the vast dissemination of distilled spirits throughout the vast regions of Eurasia, giving rise to various types of alcohol such as arrack and soju in the east, and whisky, brandy, vodka, and tequila in the west. This, too, can be seen as a result of extensive cultural exchange between the East and the West. The active exchange of alcohol during the era of the Mongol Empire was made possible by the empire's expansion of territories in all directions, establishing an empire that not only exerted political and military control over neighboring countries but also provided opportunities for subordinate ruling classes to participate in advanced civilization. Additionally, the empire secured hubs for exchanging goods between border regions and central cities, leading to the flourishing of economic exchanges, both public and private, between regions.&#x0D; This paper examines how the spread of alcohol in East Asia occurred in both the northern and southern directions, centered around the Mongol Empire, during different periods before and after the empire's existence. Contrary to our general assumption that alcohol spread unilaterally from China to Southeast Asian countries, it was confirmed that various types of fermented beverages produced in the region were introduced to China as trade developed. Likewise, distilled spirits were introduced to China through maritime and overland trade routes, and with the construction of a universal empire, the spread of these alcoholic beverages to other regions became more active, contributing to their popularization. This, too, can be seen as a cultural exchange phenomenon brought about by Pax Mongolica.

Curated cauldrons: Preserved proteins from early copper-alloy vessels illuminate feasting practices in the Caucasian steppe

Large metal and metal-alloy cauldrons first appear on the far western steppe and Caucasus region during the Maykop period (3700-2900 BCE); however, the types of foods or beverages cooked in and served from these vessels have remained mysterious. Here, we present proteomic analysis of nine residues from copper-alloy cauldrons from Maykop burial contexts where we identify muscle, blood, and milk proteins specific to domesticated, and possibly wild, ruminants. This study clearly demonstrates that the earliest, large-volume feasting vessels contained both primary and secondary animal products, likely prepared in the form of a stew.

In Vitro Evaluation of the Effects of Different Beverages on the Surface Microhardness of a Single-Shade Universal Composite.

The aim of this in vitro study was to analyze the influence of various beverages on the surface microhardness of a single-shade composite resin. Seventy-five Omnichroma composite discs were fabricated and divided into five subgroups according to the beverages. The groups were Group A: tea; Group B: coffee; Group C: beer; Group D: whisky; and Group E: artificial saliva. The samples were immersed in their respective beverages for 15 minutes per day for 15 days. The Vickers microhardness values were taken before and after the immersion of the composite disc samples in their respective beverages. A one-way analysis of variance (ANOVA) test was conducted using IBM SPSS Statistics software version 23 (IBM Corp., Armonk, New York, USA), with a statistical significance level of 5%. It was observed that there was a reduction in the surface microhardness of the composite resin after immersion in most of the solutions. An increase in the mean percentage change of surface microhardness was observed in the beer group (29%; mean difference = 16.52±12.05), followed by the coffee group (27.2%; mean difference = 15.51±9.28). The least mean percentage change in microhardness was noted in group E, artificial saliva (8.5%; mean difference = 4.81±3.04). The surface microhardness of composite resin can be influenced by the type of beverages used for immersion and the duration of immersion.However, it is important to note that the interaction between composite resin and various beverages is influenced by a complex interplay of multiple variables.

Beverage Consumption Patterns among U.S. Adolescents and Adults from a New 24-h Beverage Recall Survey Compared to the National Health and Nutrition Examination Survey (NHANES) 2017-2018.

Beverages are major dietary components of the United States (U.S.) population. Understanding the current consumption pattern of beverages is an important element in supporting healthy diets. Our objective was to assess the validity of the 24-h beverage consumption recall data collected in 2021 through a self-administered online questionnaire (referred to as the American Beverage Association-Brandscapes Worldwide survey, ABA-BSW) by comparing it to the 24-h dietary recall data collected in the 2017-2018 National Health and Nutrition Examination Survey (NHANES). Summary statistics on the reported consumption amounts and consumption occasions (COs) of 13 beverage types (e.g., bottled water, carbonated soft drinks (CSD), tea, and others) by participants aged 13-64 years were compared between ABA-BSW (n = 20,553) and NHANES (n = 4437). The average daily consumption amount among consumers of all 13 beverage types combined was higher in ABA-BSW than in NHANES (1903 mL/day vs. 1704 mL/day). Within each beverage type, the average daily consumption amounts among consumers were generally lower in ABA-BSW except for CSD, plant-based drinks, and still juices and fruit-flavored drinks. Compared to NHANES, ABA-BSW participants reported consuming a wider variety of beverage groups, a higher number of COs per day, and lower consumption amounts within a given CO. Overall, beverage consumption patterns observed in ABA-BSW and NHANES were generally similar, supporting the design and implementation of the former survey. Further, the ABA-BSW data provide additional information on the within-day temporal beverage consumption patterns among adolescents and adults in the U.S. Differences in the observed consumption patterns between the surveys may be the result of various factors, including the survey implementation method, a consumption pattern shift between the survey time periods, beverage type availability, and impact of the COVID-19 pandemic on dietary patterns.

I spy with my little eye: An eye-tracking study examining adolescents’ attention to alcoholic and non-alcoholic beverages in Instagram stories

Social media users are frequently exposed to alcohol images on Instagram, which in turn influences their own alcohol behaviors. Yet, it is unclear what factors drive attention to alcohol cues. In an eye-tracking study (N = 108; Mage = 16.54), we examined adolescents' attention to Instagram Stories depending on: (a) the type of beverage depicted (beer vs water), (b) the character-product interaction portrayed (CPI: peers in images shown consuming [high CPI] vs holding beverages [low CPI]) and, (c) participant's own susceptibility (high vs low-risk alcohol drinker). Our results illustrated that adolescents allocated an equal amount of attention to beer and water depicted in Instagram images. Furthermore, they devoted more attention to Instagram images wherein peers were shown consuming water and beer (high CPI) compared to those wherein peers were holding these beverages (low CPI). Surprisingly, high-risk alcohol drinkers were more responsive to both beer and water cues than low-risk drinkers. This was particularly the case for Instagram images with high CPI. These findings have implications for how health cues on Instagram are attended to and processed.

PENGARUH MASA FERMENTASI KOPI TERHADAP KARAKTERISTIK AMERICANO

Drinking is a basic human need. The need for this mineral is not only for quenching thirst. These days, there are many different types of drinks on sale, including refreshing and healthy drinks. A probiotic drink is a drink made by adding beneficial bacteria to produce compounds that maintain human health. In this study, we will experiment with the difference in fermentation time between 7 days and his 14 days Americano his coffee fermented with cultures of bacteria and yeast. The tests conducted are sensory tests on her four dimensions of hedonicity (similarities) and hedonic quality (differences) using moderately trained and untrained panelists.color, aroma, texture and taste. The required number of candidates is 20 untrained candidates for the hedonic test and 6 moderately trained candidates for the hedonic quality test. The purpose of this study is to increase our knowledge that bacterial addition can be applied to different types of beverages. Research has shown that a fermentation period of 14 days seems very reasonable.

Dynamic changes in the major chemical and volatile components during the “Ziyan” tea wine processing

Among all types of tea beverage, tea wine uniquely combines the flavor of tea and wine, and its consumption is increasing in recent years. “Ziyan” tea wine is a new type of fermented tea wine rich in anthocyanins. The information about the dynamic changes of major chemical and volatile components in its processing is scarce. This study aimed to reveal the changes in sugar, total acids, catechins, anthocyanins and volatile components during “Ziyan” tea wine processing. Results showed that the total sugar, anthocyanin, and total catechins contents of the fermented tea wine were dramatically decreased, while epigallocatechin and epigallocatechin gallate retention remained high and the contents of caffeine and amino acids were not significantly impacted. 27 volatile fragrance compounds were generated during the fermentation process. Most of the volatile compounds in the tea leaves remain in the tea wine. The unique sweet and fruity aroma of “Ziyan” tea wine is mainly due to phenylethanol, octanoic acid, citric acid, and phenylacetaldehyde, which contain rosin, alcohol, etc. Overall, the findings provide systematic insights into the quality formation mechanism of “Ziyan” tea wine, especially in terms of aroma.

(Un)Usual Stories about Drunkenness: An Example of Vinjak as a Cultural-Symbolic Resource

This paper aims to map and analyse the central themes in narratives of alcohol intoxication caused by a popular type of strong alcoholic beverage – vinjak. Stories of being “drunk on vinjak” are distinctive compared to other forms of intoxication, and the specific events and atmosphere of such drunkenness are attributed to the characteristics of said beverage. Vinjak thus takes on a specific cultural-symbolic potential within and, accordingly, to the broader social context in which it was created and is being consumed. Narratives of drinking and intoxication are generated post-festum, through the reconstruction of events and actors, and are treated as a specific form of narrative genre. By emphasizing and exploiting the mismatch and lack of order, as well as the transgression of social rules and conventions, drunken stories are intended to arouse curiosity and ‘scandalise’ the listeners, while also sending cultural messages about the potential risks and consequences of vinjak-intoxication.

Intakes of Added Sugars, with a Focus on Beverages and the Associations with Micronutrient Adequacy in US Children, Adolescents, and Teens (NHANES 2003-2018).

Added sugars intake from sweetened beverages among children, adolescents, and teens is a public health concern. This study examined the relationships between added sugars intake from specific types of beverages with added sugars and from the rest of the diet (excluding beverages with added sugars) and micronutrient adequacy among US children, adolescents, and teens. Data from eight consecutive 2 y cycles of NHANES were combined (2003-04 through 2017-18), and regression analysis was conducted to test for trends in quantiles of added sugars intake from each beverage source (soft drinks, fruit drinks, sport and energy drinks, coffee and tea, and flavored milk) and the rest of the diet (excluding those beverages) and micronutrient adequacy among children (2-8 y) and adolescents and teens (9-18 y). Among those aged 2-8 y, higher added sugars from flavored milk were associated with lower percentages below the estimated average requirement (EAR) for calcium. Among those aged 9-18 y, higher added sugars from soft drinks or coffee and tea were associated with higher percentages below the EAR for magnesium and vitamins A and C. In contrast, higher added sugars from fruit drinks or flavored milk were associated with lower percentages below the EAR (higher percentages above the adequate intake (AI)) for vitamin C (fruit drinks) and calcium, magnesium, phosphorus, vitamin A, and potassium (flavored milk). Regarding the rest of the diet, higher added sugars were associated with lower percentages below the EAR (higher percentages above the AI) for most micronutrients examined. The results suggest that the relationship between added sugars intake and micronutrient adequacy depends on the added sugar sources and their nutrient composition. Continued monitoring of sweetened beverage consumption, including beverage type, and the association with added sugars intake, micronutrient adequacy, and diet quality is warranted, given the changes in consumption and product development over time.

Predicting Fetal Alcohol Spectrum Disorders Using Machine Learning Techniques: Multisite Retrospective Cohort Study.

Fetal alcohol syndrome (FAS) is a lifelong developmental disability that occurs among individuals with prenatal alcohol exposure (PAE). With improved prediction models, FAS can be diagnosed or treated early, if not completely prevented. In this study, we sought to compare different machine learning algorithms and their FAS predictive performance among women who consumed alcohol during pregnancy. We also aimed to identify which variables (eg, timing of exposure to alcohol during pregnancy and type of alcohol consumed) were most influential in generating an accurate model. Data from the collaborative initiative on fetal alcohol spectrum disorders from 2007 to 2017 were used to gather information about 595 women who consumed alcohol during pregnancy at 5 hospital sites around the United States. To obtain information about PAE, questionnaires or in-person interviews, as well as reviews of medical, legal, or social service records were used to gather information about alcohol consumption. Four different machine learning algorithms (logistic regression, XGBoost, light gradient-boosting machine, and CatBoost) were trained to predict the prevalence of FAS at birth, and model performance was measured by analyzing the area under the receiver operating characteristics curve (AUROC). Of the total cases, 80% were randomly selected for training, while 20% remained as test data sets for predicting FAS. Feature importance was also analyzed using Shapley values for the best-performing algorithm. Overall, there were 20 cases of FAS within a total population of 595 individuals with PAE. Most of the drinking occurred in the first trimester only (n=491) or throughout all 3 trimesters (n=95); however, there were also reports of drinking in the first and second trimesters only (n=8), and 1 case of drinking in the third trimester only (n=1). The CatBoost method delivered the best performance in terms of AUROC (0.92) and area under the precision-recall curve (AUPRC 0.51), followed by the logistic regression method (AUROC 0.90; AUPRC 0.59), the light gradient-boosting machine (AUROC 0.89; AUPRC 0.52), and XGBoost (AUROC 0.86; AURPC 0.45). Shapley values in the CatBoost model revealed that 12 variables were considered important in FAS prediction, with drinking throughout all 3 trimesters of pregnancy, maternal age, race, and type of alcoholic beverage consumed (eg, beer, wine, or liquor) scoring highly in overall feature importance. For most predictive measures, the best performance was obtained by the CatBoost algorithm, with an AUROC of 0.92, precision of 0.50, specificity of 0.29, F1 score of 0.29, and accuracy of 0.96. Machine learning algorithms were able to identify FAS risk with a prediction performance higher than that of previous models among pregnant drinkers. For small training sets, which are common with FAS, boosting mechanisms like CatBoost may help alleviate certain problems associated with data imbalances and difficulties in optimization or generalization.

Beverage- and Context-Specific Alcohol Consumption During COVID-19 in the United States: The Role of Alcohol To-Go and Delivery Purchases.

Alcohol delivery and to-go sales may contribute to changes in drinking patterns, including where and what people drink. This study tested whether home delivery and to-go alcohol purchases were associated with context- and beverage-specific consumption volumes during the first year of the COVID-19 pandemic after adjusting for pre-pandemic consumption volumes. Data from a pre-pandemic panel were compared to a during-pandemic panel of the National Alcohol Survey (n = 1,150 adult drinkers, 52.7% female). Outcomes were past-year alcohol consumption volumes in standard drinks (overall, by beverage type, and by location). Independent variables included past-year alcohol delivery and to-go purchases (separately). Covariates comprised baseline beverage- or context-specific volume, demographics, COVID-19 impacts, and drinking motivations. Negative binomial regression tested associations between alcohol purchases and change in overall, beverage-, and context-specific consumption. On average, respondents who had alcohol delivered (vs. not) reported consuming larger volumes overall (incidence rate ratio [IRR] = 1.58, 95% CI [1.07, 2.32], p = .02), of wine (IRR = 2.90, 95% CI [1.50, 5.63], p < .04), of spirits (IRR = 1.59, 95% CI [1.03, 2.44], p = .04), and at home (IRR = 1.59, 95% CI [1.10, 2.31], p = .01). People who bought alcohol to go (vs. not) reported larger volumes of wine (IRR = 1.41, 95% CI [1.02, 1.96], p = .04), at home (IRR = 1.60, 95% CI [1.10, 2.32], p = .01), and in bars (IRR = 4.55, 95% CI [2.55, 8.11], p < .001). Finally, people who had alcohol delivered reported drinking smaller volumes in bars (IRR = 0.49, 95% CI [0.24, 0.98], p = .04). During the first year of the pandemic, adults who had alcohol delivered or bought it to go reported larger volumes for several locations and beverage types.

Alcohol intake including wine drinking is associated with decreased platelet reactivity in a large population sample.

Alcohol consumption is linked to decreased platelet function. Whether this link is dependent on sex or type of beverage remains unclear. Cross-sectional data were obtained from the Framingham Heart Study (N = 3427). Alcohol consumption was assessed by using standardized medical history and Harvard semi-quantitative food frequency questionnaires. Five bioassays measured 120 platelet reactivity traits across agonists in whole-blood and platelet-rich plasma samples. Linear mixed-effects models adjusted for age, sex and aspirin use, hypertension, body mass index, cholesterol, high-density lipoprotein, triglycerides, smoking and diabetes evaluated associations between platelet reactivity and alcohol consumption. Beta effects, the regression coefficients that estimate the amount of change in each unit of the predictor variable whereas all other predictor variables remain fixed, for heavy alcohol consumption were compared with effects of aspirin use. Alcohol consumption was associated with decreased platelet reactivity, with more associations among wine and liquor compared with beer. Many platelet-alcohol associations in the full sample (86%, P < 0.01) had larger effect sizes in females. Lower light transmission aggregometry adenosine diphosphate (1.82 µM) maximum aggregation (P = 2.6E-3, 95%CI = -0.07, -0.02, β = -0.042) and area under the curve (P = 7.7E-3, 95%CI = -0.07, -0.01, β = -0.039) were associated with white wine consumption; however, red wine had no associations with platelet reactivity. The effect of aspirin use was on average 11.3 (±4.0) times greater than that of heavy drinking in our full sample. We confirm associations between alcohol consumption and decreased platelet reactivity. Effects appeared larger for liquor and wine intake and in our female cohort. Red wine consumption is not associated with lower platelet function, contrasting with prior population studies. Although we report an inhibitory relationship between alcohol intake and platelet function, these effects appear much smaller than that of aspirin use.

Beverage-specific consumption trends: A cross-country, cross-sectional comparison.

The price of alcoholic beverages can vary for a range of reasons, including tax. Risky drinkers purchase more low-cost alcoholic drinks than moderate drinkers, contributing to beverage-specific risks for that category. The study aimed to examine the proportion of total alcohol consumption comprised by each beverage type and their correlates. Australian and New Zealand populations were compared, where drinking cultures are similar, but taxation of alcohol differs. Data was taken from the International Alcohol Control study in Australia (N=1580) and New Zealand (N =1979), a cross national survey that asks questions on beverage specific alcohol consumption at a range of different locations. Tax rates were obtained from previous analyses run on the dataset. Ready to Drink (pre-mixed) beverages are more popular in New Zealand and the proportion of these drinks consumed out of total alcohol consumption by risky drinkers was correspondingly higher there. Conversely, the proportion of wine consumed by risky drinkers was higher in Australia. The consumption of spirits and beer by risky drinkers was similar in both countries. Differences found for the proportion of beverages consumed by risky drinkers between the countries are fairly well aligned with differences in the taxation of each drink type. Future adaptations in taxation systems should consider the impact of taxes on preferential beverage choice and associated harms.