Beer
Humulus
Alcohol Drinking
Fetal Alcohol Spectrum Disorders
Ethanol
Pregnancy
Central Nervous System Depressants
Prenatal Exposure Delayed Effects
Encyclopedias as Topic
Humanities
Spices
Alcohol intake and the risk of lung cancer: influence of type of alcoholic beverage. (1/266)
Alcohol consumption has been associated with an increased risk of lung cancer, but the antioxidants in wine may, in theory, provide protection. This association was studied in 28,160 men and women subjects from three prospective studies conducted in 1964-1992 in Copenhagen, Denmark. After adjustment for age, smoking, and education, a low to moderate alcohol intake (1-20 drinks per week) was not associated with an increased risk of lung cancer. Men who consumed 21-41 and more than 41 drinks per week had relative risks of 1.23 (95% confidence interval (CI) 0.88-1.74) and 1.57 (95% CI 1.06-2.33), respectively. The risk of lung cancer differed according to the type of alcohol consumed: After abstainers were excluded, drinkers of 1-13 and more than 13 glasses of wine per week had relative risks of 0.78 (95% CI 0.63-0.97) and 0.44 (95% CI 0.22-0.86), respectively, as compared with nondrinkers of wine (p for trend = 0.002). Corresponding relative risks for beer intake were 1.09 (95% CI 0.83-1.43) and 1.36 (95% CI 1.02-1.82), respectively (p for trend = 0.01); for spirits, they were 1.21 (95% CI 0.97-1.50) and 1.46 (95% CI 0.99-2.14), respectively (p for trend = 0.02). In women, the ability to detect associations with high alcohol intake and type of beverage was limited because of a limited range of alcohol intake. The authors concluded that in men, a high consumption of beer and spirits is associated with an increased risk of lung cancer, whereas wine intake may protect against the development of lung cancer. (+info)Maleic acid and succinic acid in fermented alcoholic beverages are the stimulants of gastric acid secretion. (2/266)
Alcoholic beverages produced by fermentation (e.g., beer and wine) are powerful stimulants of gastric acid output and gastrin release in humans. The aim of this study was to separate and specify the gastric acid stimulatory ingredients in alcoholic beverages produced by fermentation. Yeast-fermented glucose was used as a simple model of fermented alcoholic beverages; it was stepwise separated by different methods of liquid chromatography, and each separated solution was tested in human volunteers for its stimulatory action on gastric acid output and gastrin release. Five substances were detected by high-performance liquid chromatography and were analyzed by mass spectrometry and 1H-13C nuclear magnetic resonance spectroscopy. At the end of the separation process of the five identified substances, only the two dicarboxylic acids, maleic acid and succinic acid, had a significant (P < 0.05) stimulatory action on gastric acid output (76% and 70% of fermented glucose, respectively), but not on gastrin release. When given together, they increased gastric acid output by 100% of fermented glucose and by 95% of maximal acid output. We therefore conclude that maleic acid and succinic acid are the powerful stimulants of gastric acid output in fermented glucose and alcoholic beverages produced by fermentation, and that gastrin is not their mediator of action. (+info)Inverse graded relation between alcohol consumption and active infection with Helicobacter pylori. (3/266)
Alcoholic beverages are known to have strong antibacterial activity. It is unclear, however, to what degree their consumption affects colonization of the human stomach with the bacterium Helicobacter pylori, a risk factor of various chronic diseases. The authors assessed the relation between alcohol consumption and active infection with H. pylori in a cross-sectional study among employees of a health insurance company and their household members (n = 425) in southern Germany. Quantitative information on alcohol consumption by beverage type and other factors that were known or suspected to be related to infection status was collected by a standardized questionnaire, and active infection was measured by the 13C-urea breath test. After control for confounding factors, there was a monotonic inverse graded relation between alcohol consumption and H. pylori infection (p for trend = 0.017). The odds ratio of infection among subjects who consumed more than 75 g of alcohol per week compared with subjects who did not drink alcohol was 0.31 (95 percent confidence interval 0.12-0.81). The inverse relation with H. pylori infection was stronger for alcohol consumed in the form of wine than for alcohol from beer. Notwithstanding its cross-sectional design, this study seems to support the hypothesis that alcohol consumption, particularly wine consumption, may reduce the odds of active infection with H. pylori. (+info)Reduced urination rate while drinking beer with an unpleasant taste and off-flavor. (4/266)
A lowered subjective evaluation of the taste and flavor of beer due to staleness or to the addition of an unpleasant taste and flavor was found to be closely correlated with the urination rate. Beer in the same lot was compared immediately after shipment from the brewery and after leaving at room temperature for 1 month or 5 months. Each beer sample was given to volunteers at the rate of 3 ml/kg/15 min for 2 hours, and the urine volume was measured every 30 minutes. The urination rate was highest from the volunteers who drank fresh beer and lowest from those who drank 5-month-old beer. The subjective evaluation of both the taste and drinkability of 5-month-old beer was significantly lower than that of fresh beer. Beer samples with various unpleasant taste and flavor substances added lowered the urination rate. The results suggest that the perception of an unpleasant taste and off-flavor would lower the urination rate. (+info)Does the concept of a standard drink apply to viticultural societies? (5/266)
The use of standard drink units (SDUs) in the measurement of individual alcohol consumption has become widely popular in recent years. However, the ethanol content of drinks varies from country to country and is usually arrived at without scientific backing. The present study was designed to establish an SDU for a predominantly wine-drinking country (Spain). Two field studies were simultaneously conducted to gather data about home and public alcohol consumption in eight regions of the country with a total of 10751 subjects. The average alcohol content of a drink was very similar for wine and beer, whereas in the case of spirits it was almost double. Relevant differences were found across regions, drinking settings and city sizes. A Spanish SDU was set at 10 g of ethanol for wine and beer, with a measure of spirits accounting for two SDUs. The use of SDUs should be encouraged in primary health care settings. However, dispersion of data suggests that, when SDU is used as a screening tool, additional information should always be obtained in borderline cases. (+info)Isolation from beer and structural determination of a potent stimulant of gastrin release. (6/266)
Beer was subjected to five successive chromatographic procedures to isolate the gastrin release-inducing activity, guided by bioassay of the fractions in anaesthetized Donryu rats. The procedures were: (1) hydrophobic interaction chromatography (aqueous effluent with an HP20 column); (2) weak cation-exchange chromatography (1 M acetic acid eluate with a CM Sephadex C-25 column); (3) gel filtration (methanol eluate with a Sephadex LH-20 column); (4) same as (2); (5) high-performance liquid chromatography (YMC-Pack ODS-AM with 7% acetonitrile-0.01 M HCl). The active component finally isolated had a specific activity approximately 10000 times higher than that of beer. It was identified by means of mass, 1H- and 13C-nuclear magnetic resonance spectral analyses as N-methyltyramine (NMT). The dose of NMT giving maximal gastrin-releasing activity was 25 microg/kg, and the 50% effective dose was approximately 10 microg/kg on oral administration to rats. NMT was isolated and identified as a gastrin release inducer in beer. Its concentration in beer is sufficient to account for most of the activity of beer. (+info)Wine and good subjective health. (7/266)
The association of subjective, self-rated suboptimal (average or poor) health with the intake of beer, wine, and liquor and alcohol intoxication was examined in a general population sample in Finland in 1992. The odds ratios were adjusted for several possible confounders with the use of logistic regression analysis. Compared with subjects who drank no wine, suboptimal health was less frequent among both men and women who imbibed 1-4 drinks of wine, and more common among men who consumed > or = 10 drinks of wine or liquor. Moderate wine drinking seems to be related to good self-rated health. (+info)Nutrient intake and use of beverages and the risk of kidney stones among male smokers. (8/266)
High intakes of calcium, potassium, and fluids have been shown to be associated with lowered risk of kidney stones. The authors studied the associations between diet and risk of kidney stones in a cohort of 27,001 Finnish male smokers aged 50-69 years who were initially free of kidney stones. All men participated in the Alpha-Tocopherol, Beta-Carotene Lung Cancer Prevention Study and completed a validated dietary questionnaire at baseline. After 5 years of follow-up (1985-1988), 329 men had been diagnosed with kidney stones. After data were controlled for possible confounders, the relative risk of kidney stones for men in the highest quartile of magnesium intake was 0.52 (95% confidence interval (CI) 0.32-0.85) as compared with men in the lowest quartile. Intake of fiber was directly associated with risk (relative risk (RR) = 2.06, 95% CI 1.39-3.03). Calcium intake was not associated with the risk of kidney stones. Beer consumption was inversely associated with risk of kidney stones; each bottle of beer consumed per day was estimated to reduce risk by 40% (RR = 0.60, 95% CI 0.47-0.76). In conclusion, the authors observed that magnesium intake and beer consumption were inversely associated and fiber intake was directly associated with risk of kidney stones. (+info)Beer is a fermented alcoholic beverage typically made from malted barley, hops, water, and yeast. The brewing process involves steeping the malt in water to create a sugary solution called wort, which is then boiled with hops for flavor and preservation. After cooling, the wort is fermented with yeast, which converts the sugar into alcohol and carbon dioxide. There are many varieties of beer, including ales, lagers, stouts, and porters, that differ in their ingredients, brewing methods, and flavor profiles. The alcohol content of beer generally ranges from 3% to 12% ABV (alcohol by volume).
Alcoholic beverages are drinks that contain ethanol (ethyl alcohol), which is produced by the fermentation of yeast, sugars, and starches. The amount of alcohol in a drink is measured in terms of "alcohol content" or "alcohol by volume" (ABV). Different types of alcoholic beverages include:
1. Beer: A fermented beverage made from grains, such as barley, wheat, or rye. The alcohol content of beer typically ranges from 3-6% ABV.
2. Wine: A fermented beverage made from grapes or other fruits. The alcohol content of wine usually falls between 10-15% ABV.
3. Spirits (or liquors): Distilled beverages with higher alcohol content, typically ranging from 40-50% ABV. Examples include vodka, whiskey, rum, gin, and tequila.
4. Fortified wines: Wines that have had a distilled spirit added to them, increasing their alcohol content. Examples include port, sherry, and madeira, which typically contain 17-20% ABV.
5. Malt beverages: Fermented beverages made from malted barley or other grains, with additional flavorings or sweeteners. These can range in alcohol content from around 4-8% ABV.
It is important to note that excessive consumption of alcoholic beverages can lead to various health issues, including addiction, liver disease, and an increased risk of accidents and injuries. Moderate drinking is generally defined as up to one drink per day for women and up to two drinks per day for men, although individual tolerance and sensitivity to alcohol may vary.
'Wine' is not typically defined in medical terms, but it is an alcoholic beverage made from the fermentation of grape juice. It contains ethanol and can have varying levels of other compounds depending on the type of grape used, the region where it was produced, and the method of fermentation.
In a medical context, wine might be referred to in terms of its potential health effects, which can vary. Moderate consumption of wine, particularly red wine, has been associated with certain health benefits, such as improved cardiovascular health. However, heavy or excessive drinking can lead to numerous health problems, including addiction, liver disease, heart disease, and an increased risk of various types of cancer.
It's important to note that while moderate consumption may have some health benefits, the potential risks of alcohol consumption generally outweigh the benefits for many people. Therefore, it's recommended that individuals who do not currently drink alcohol should not start drinking for health benefits. Those who choose to drink should do so in moderation, defined as up to one drink per day for women and up to two drinks per day for men.
"Humulus" is a term that refers to a genus of plants, specifically the hop plant. The hop plant belongs to the Cannabaceae family and is native to Europe, western Asia, and North America. The humulus plant has climbing or trailing stems and produces separate male and female flowers on different plants.
The female flowers, known as hops, are used in the brewing industry to add flavor, aroma, and preservative qualities to beer. Hops contain resins and essential oils that contribute to the bitter taste and floral or citrusy notes of beer. They also have antibacterial properties that help to stabilize and preserve the beverage.
In a medical context, hops are sometimes used in herbal medicine for their sedative and calming effects. They may be prepared as teas, tinctures, or extracts and can be used to treat anxiety, insomnia, restlessness, and other conditions related to nervous tension. However, it's important to note that the scientific evidence supporting these uses is limited, and hops should not be used as a substitute for medical treatment without consulting a healthcare professional.
'Alcohol drinking' refers to the consumption of alcoholic beverages, which contain ethanol (ethyl alcohol) as the active ingredient. Ethanol is a central nervous system depressant that can cause euphoria, disinhibition, and sedation when consumed in small to moderate amounts. However, excessive drinking can lead to alcohol intoxication, with symptoms ranging from slurred speech and impaired coordination to coma and death.
Alcohol is metabolized in the liver by enzymes such as alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH). The breakdown of ethanol produces acetaldehyde, a toxic compound that can cause damage to various organs in the body. Chronic alcohol drinking can lead to a range of health problems, including liver disease, pancreatitis, cardiovascular disease, neurological disorders, and increased risk of cancer.
Moderate drinking is generally defined as up to one drink per day for women and up to two drinks per day for men, where a standard drink contains about 14 grams (0.6 ounces) of pure alcohol. However, it's important to note that there are no safe levels of alcohol consumption, and any level of drinking carries some risk to health.
Fetal Alcohol Spectrum Disorders (FASD) is a term used to describe a range of effects that can occur in an individual whose mother drank alcohol during pregnancy. These effects may include physical, mental, and behavioral abnormalities, and can vary in severity and combination from one individual to another.
The four diagnostic categories within FASD are:
1. Fetal Alcohol Syndrome (FAS): This is the most severe form of FASD and is characterized by a specific pattern of facial features, growth deficiencies, and central nervous system dysfunction.
2. Partial Fetal Alcohol Syndrome (pFAS): This category includes individuals who have some, but not all, of the features of FAS.
3. Alcohol-Related Neurodevelopmental Disorder (ARND): This category includes individuals who have functional or cognitive impairments due to prenatal alcohol exposure, but do not meet the criteria for FAS or pFAS.
4. Alcohol-Related Birth Defects (ARBD): This category includes individuals who have physical birth defects due to prenatal alcohol exposure.
It is important to note that FASD is a completely preventable condition, and there is no known safe amount or safe time to drink alcohol during pregnancy.
Ethanol is the medical term for pure alcohol, which is a colorless, clear, volatile, flammable liquid with a characteristic odor and burning taste. It is the type of alcohol that is found in alcoholic beverages and is produced by the fermentation of sugars by yeasts.
In the medical field, ethanol is used as an antiseptic and disinfectant, and it is also used as a solvent for various medicinal preparations. It has central nervous system depressant properties and is sometimes used as a sedative or to induce sleep. However, excessive consumption of ethanol can lead to alcohol intoxication, which can cause a range of negative health effects, including impaired judgment, coordination, and memory, as well as an increased risk of accidents, injuries, and chronic diseases such as liver disease and addiction.
Pregnancy is a physiological state or condition where a fertilized egg (zygote) successfully implants and grows in the uterus of a woman, leading to the development of an embryo and finally a fetus. This process typically spans approximately 40 weeks, divided into three trimesters, and culminates in childbirth. Throughout this period, numerous hormonal and physical changes occur to support the growing offspring, including uterine enlargement, breast development, and various maternal adaptations to ensure the fetus's optimal growth and well-being.
According to the Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition (DSM-5), alcohol-induced disorders are a category of mental disorders that are directly caused by substance/medication use. Specifically, alcohol-induced disorders refer to conditions where the primary cause is the use of alcohol or its withdrawal.
There are several types of alcohol-induced disorders, including:
1. Alcohol intoxication delirium: A state of confusion and disorientation that occurs due to excessive alcohol consumption.
2. Alcohol withdrawal delirium: A serious condition characterized by confusion, hallucinations, and tremors that can occur after a person stops drinking heavily and suddenly.
3. Alcohol-induced bipolar and related disorders: Mood disturbances that are directly caused by alcohol use or withdrawal.
4. Alcohol-induced depressive disorder: Depressive symptoms that are directly caused by alcohol use or withdrawal.
5. Alcohol-induced anxiety disorder: Anxiety symptoms that are directly caused by alcohol use or withdrawal.
6. Alcohol-induced sleep disorder: Sleep disturbances that are directly caused by alcohol use or withdrawal.
7. Alcohol-induced sexual dysfunction: Sexual problems that are directly caused by alcohol use or withdrawal.
8. Alcohol-induced major neurocognitive disorder: A severe decline in cognitive abilities, such as memory and decision-making skills, that is directly caused by alcohol use or withdrawal.
It's important to note that these disorders are distinct from alcohol use disorder (AUD), which refers to a pattern of problematic alcohol use that can lead to clinically significant impairment or distress. However, AUD can increase the risk of developing alcohol-induced disorders.
Central Nervous System (CNS) depressants are a class of drugs that slow down the activity of the CNS, leading to decreased arousal and decreased level of consciousness. They work by increasing the inhibitory effects of the neurotransmitter gamma-aminobutyric acid (GABA) in the brain, which results in sedation, relaxation, reduced anxiety, and in some cases, respiratory depression.
Examples of CNS depressants include benzodiazepines, barbiturates, non-benzodiazepine hypnotics, and certain types of pain medications such as opioids. These drugs are often used medically to treat conditions such as anxiety, insomnia, seizures, and chronic pain, but they can also be misused or abused for their sedative effects.
It is important to use CNS depressants only under the supervision of a healthcare provider, as they can have serious side effects, including addiction, tolerance, and withdrawal symptoms. Overdose of CNS depressants can lead to coma, respiratory failure, and even death.
"Prenatal exposure delayed effects" refer to the adverse health outcomes or symptoms that become apparent in an individual during their development or later in life, which are caused by exposure to certain environmental factors or substances while they were still in the womb. These effects may not be immediately observable at birth and can take weeks, months, years, or even decades to manifest. They can result from maternal exposure to various agents such as infectious diseases, medications, illicit drugs, tobacco smoke, alcohol, or environmental pollutants during pregnancy. The delayed effects can impact multiple organ systems and may include physical, cognitive, behavioral, and developmental abnormalities. It is important to note that the risk and severity of these effects can depend on several factors, including the timing, duration, and intensity of the exposure, as well as the individual's genetic susceptibility.
Flavoring agents are substances added to foods, beverages, pharmaceuticals, and sometimes even medical devices to enhance or modify their taste and aroma. They can be natural, derived from plants or animals, or synthetic, created in a laboratory. Flavoring agents do not necessarily provide any nutritional value and are typically used in small quantities.
In a medical context, flavoring agents may be added to medications to improve patient compliance, especially for children or individuals who have difficulty swallowing pills. These agents can help mask the unpleasant taste of certain medicines, making them more palatable and easier to consume. However, it is essential to ensure that the use of flavoring agents does not interfere with the medication's effectiveness or safety.
An encyclopedia is a comprehensive reference work containing articles on various topics, usually arranged in alphabetical order. In the context of medicine, a medical encyclopedia is a collection of articles that provide information about a wide range of medical topics, including diseases and conditions, treatments, tests, procedures, and anatomy and physiology. Medical encyclopedias may be published in print or electronic formats and are often used as a starting point for researching medical topics. They can provide reliable and accurate information on medical subjects, making them useful resources for healthcare professionals, students, and patients alike. Some well-known examples of medical encyclopedias include the Merck Manual and the Stedman's Medical Dictionary.
I'm sorry for any confusion, but the term "humanities" is not typically used in a medical context as it relates to fields such as literature, philosophy, arts, and languages. The humanities are academic disciplines that study human culture, including language, history, philosophy, and the creation of art. They provide valuable insights into human nature, behavior, and experience, which can certainly have applications in various fields, including healthcare. However, a specific medical definition of "humanities" would not be applicable.
I'm sorry for any confusion, but "spices" is not a term that has a medical definition. Spices are typically defined in the context of food and cooking as dried parts of plants (such as seeds, bark, or roots) used to add flavor or aroma to dishes. If you have any questions related to nutrition or dietary habits and their potential impact on health, I would be happy to try to help with those!
"Oryza sativa" is the scientific name for Asian rice, which is a species of grass and one of the most important food crops in the world. It is a staple food for more than half of the global population, providing a significant source of calories and carbohydrates. There are several varieties of Oryza sativa, including indica and japonica, which differ in their genetic makeup, growth habits, and grain characteristics.
Oryza sativa is an annual plant that grows to a height of 1-2 meters and produces long slender leaves and clusters of flowers at the top of the stem. The grains are enclosed within a tough husk, which must be removed before consumption. Rice is typically grown in flooded fields or paddies, which provide the necessary moisture for germination and growth.
Rice is an important source of nutrition for people around the world, particularly in developing countries where it may be one of the few reliable sources of food. It is rich in carbohydrates, fiber, and various vitamins and minerals, including thiamin, riboflavin, niacin, iron, and magnesium. However, rice can also be a significant source of arsenic, a toxic heavy metal that can accumulate in the grain during growth.
In medical terms, Oryza sativa may be used as a component of nutritional interventions for individuals who are at risk of malnutrition or who have specific dietary needs. It may also be studied in clinical trials to evaluate its potential health benefits or risks.