Motivational and Self-Regulatory Interventions to Reduce Alcohol Consumption

Author(s):  
Richard Cooke ◽  
Dominic Conroy ◽  
Martin S. Hagger
1998 ◽  
Vol 33 (11) ◽  
pp. 2303-2321 ◽  
Author(s):  
Chudley E. Werch ◽  
Deborah M. Pappas ◽  
Joan M. Carlson ◽  
Carlo C. Diclemente

2021 ◽  
Author(s):  
Gaurav Bedse ◽  
Nathan D. Winters ◽  
Anastasia Astafyev ◽  
Toni A. Patrick ◽  
Vikrant R. Mahajan ◽  
...  

ABSTRACTAlcohol use disorder (AUD) is associated with substantial morbidity, mortality, and societal cost, and pharmacological treatment options for AUD are limited. The endogenous cannabinoid (eCB) signaling system is critically involved in reward processing and alcohol intake is positively correlated with release of the eCB ligand 2-Arachidonoylglycerol (2-AG) within reward neurocircuitry. Here we show that genetic and pharmacological inhibition of diacylglycerol lipase (DAGL), the rate limiting enzyme in the synthesis of 2-AG, reduces alcohol consumption in a variety of preclinical models ranging from a voluntary free-access model to aversion resistant-drinking, and dependence-like drinking induced via chronic intermittent ethanol vapor exposure in mice. DAGL inhibition also prevented ethanol-induced suppression of GABAergic transmission onto midbrain dopamine neurons, providing mechanistic insight into how DAGL inhibition could affect alcohol reward. Lastly, DAGL inhibition during either chronic alcohol consumption or protracted withdrawal was devoid of anxiogenic and depressive-like behavioral effects. These data suggest reducing 2-AG signaling via inhibition of DAGL could represent a novel approach to reduce alcohol consumption across the spectrum of AUD severity.


Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 82 ◽  
Author(s):  
Tamara Bucher ◽  
Kristine Deroover ◽  
Creina Stockley

Low- and reduced-alcohol beverages become increasingly popular in many countries with different factors driving a change in the beverage market. The aim of the current narrative review is (a) to provide an introduction on low-alcohol wine, and (b) to provide an overview of the literature on research that investigated perception and behaviour related to low-alcohol wine consumption. Wines with reduced alcohol content can be an interesting product for a variety of stakeholders and may offer benefits for consumers while having the potential to reduce alcohol consumption and therefore contribute to the reduction of alcohol-related harm. Additional research and marketing efforts are needed to further increase awareness of the availability and quality of these products.


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