COVID-19 Risk Appears to Vary Across Different Alcoholic Beverages

Objectives: To evaluate the associations of status, amount, and frequency of alcohol consumption across different alcoholic beverages with coronavirus disease 2019 (COVID-19) risk and associated mortality.Methods: This study included 473,957 subjects, 16,559 of whom tested positive for COVID-19. Multivariate logistic regression analyses were used to evaluate the associations of alcohol consumption with COVID-19 risk and associated mortality. The non-linearity association between the amount of alcohol consumption and COVID-19 risk was evaluated by a generalized additive model.Results: Subjects who consumed alcohol double above the guidelines had a higher risk of COVID-19 (1.12 [1.00, 1.25]). Consumption of red wine above or double above the guidelines played protective effects against the COVID-19. Consumption of beer and cider increased the COVID-19 risk, regardless of the frequency and amount of alcohol intake. Low-frequency of consumption of fortified wine (1–2 glasses/week) within guidelines had a protective effect against the COVID-19. High frequency of consumption of spirits (≥5 glasses/week) within guidelines increased the COVID-19 risk, whereas the high frequency of consumption of white wine and champagne above the guidelines decreased the COVID-19 risk. The generalized additive model showed an increased risk of COVID-19 with a greater number of alcohol consumption. Alcohol drinker status, frequency, amount, and subtypes of alcoholic beverages were not associated with COVID-19 associated mortality.Conclusions: The COVID-19 risk appears to vary across different alcoholic beverage subtypes, frequency, and amount. Red wine, white wine, and champagne have chances to reduce the risk of COVID-19. Consumption of beer and cider and spirits and heavy drinking are not recommended during the epidemics. Public health guidance should focus on reducing the risk of COVID-19 by advocating healthy lifestyle habits and preferential policies among consumers of beer and cider and spirits.

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Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference

Beverages ◽

10.3390/beverages7020037 ◽

2021 ◽

Vol 7 (2) ◽

pp. 37

Author(s):

Gary J. Pickering ◽

Margaret K. Thibodeau

Keyword(s):

Alcohol Consumption ◽

Red Wine ◽

Alcoholic Beverage ◽

Likert Scale ◽

White Wine ◽

Sensory Attributes ◽

Taste Perception ◽

Alcoholic Beverages ◽

Convenience Sample ◽

Beverage Type

Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using a convenience sample of U.S. wine consumers (n = 925). Participants rated 18 statements describing different combinations of sensory attributes and alcoholic beverages on a 5-point Likert scale (e.g., Beer tastes too bitter for me). Individuals who tended to agree more strongly with the statements (i.e., they were more averse; p(F) < 0.05) tended to (i) consume less of all beverage types, (ii) consume a higher proportion of white wine (p(r) < 0.05), and (iii) were more likely to be female or PROP super-tasters. The results suggest that self-reported aversion to specific sensory attributes is associated with not only lower overall intake of alcoholic beverages, but also a shift in the relative proportions of beverage type consumed; a key finding for studies investigating how taste perception impacts alcohol consumption.

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Mechanisms of protective effects of moderate alcohol consumption on the cardiovascular system

Srpski arhiv za celokupno lekarstvo ◽

10.2298/sarh0410334j ◽

2004 ◽

Vol 132 (9-10) ◽

pp. 334-339

Author(s):

Branko Jakovljevic ◽

Katarina Paunovic ◽

Goran Belojevic ◽

Vesna Stojanov

Keyword(s):

Cardiovascular Diseases ◽

Alcohol Consumption ◽

Molecular Mechanisms ◽

Blood Clot ◽

Alcoholic Beverage ◽

Significant Risk ◽

Population Level ◽

Epidemiological Studies ◽

Alcoholic Beverages ◽

Protective Effects

Consumption of alcoholic beverages has been known in many cultures since the ancient civilizations, so harmful consequences of excessive alcohol intake have been well explained. Many epidemiological studies confirmed lower morbidity and mortality rates of cardiovascular diseases in persons who drink alcohol "moderately" (1-2 drinks a day), independently of the kind of alcoholic beverage. This paper presents the review of molecular mechanisms that are believed to explain cardioprotective effect of moderate drinking-alcohol effects on lipoproteins, endothelial cells, blood clot formation and dissolution, as well as genetic and gender variances modifying the relation. A simple recommendation regarding the increase of alcohol consumption cannot be made on population level. The professionals must therefore concentrate on other preventive methods in order to reduce other significant risk factors of cardiovascular diseases.

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Alcohol intake, specific alcoholic beverages, and risk of hip fractures in postmenopausal women and men age 50 and older

American Journal of Clinical Nutrition ◽

10.1093/ajcn/nqz135 ◽

2019 ◽

Vol 110 (3) ◽

pp. 691-700 ◽

Cited By ~ 1

Author(s):

Teresa T Fung ◽

Kenneth J Mukamal ◽

Eric B Rimm ◽

Haakon E Meyer ◽

Walter C Willett ◽

...

Keyword(s):

Hip Fracture ◽

Alcohol Consumption ◽

Postmenopausal Women ◽

Hip Fractures ◽

Alcohol Intake ◽

Red Wine ◽

Alcoholic Beverage ◽

Alcoholic Beverages ◽

Health Study ◽

Health Lifestyle

ABSTRACTBackgroundAlthough a number of studies have examined the association between alcohol intake and hip fractures, few have considered specific alcoholic beverages separately.ObjectivesWe prospectively assessed total alcohol and specific alcoholic beverage consumption and risk of hip fractures in US men and women.MethodsHealth, lifestyle information, and hip fractures were self-reported on biennial questionnaires between 1980 and 2014 in 75,180 postmenopausal women from the Nurses’ Health Study, and between 1986 and 2014 in 38,398 men aged ≥50 y from the Health Professionals Follow-Up Study. Diet was assessed approximately every 4 y with a semiquantitative FFQ. RRs were computed for hip fracture using Cox proportional hazards models, adjusting for potential confounders.ResultsWe ascertained 2360 incident low trauma hip fractures in women and 709 in men. Among women, RRs for low trauma hip fractures compared with nondrinkers were 0.89 (95% CI: 0.80, 0.99) for an average daily consumption of <5.0 g, 0.81 (95% CI: 0.70, 0.94) for 5.0 to <10.0 g, 0.83 (95% CI: 0.71, 0.96) for 10.0 to <20.0 g, and 0.93 (95% CI: 0.78, 1.10) for ≥20.0 g. Among men, risk declined linearly with higher alcohol consumption (P-trend = 0.002). Multivariable RR compared with nondrinkers was 0.77 (95% CI: 0.59, 1.01), 0.69 (0.49, 0.96), and 0.67 (0.48, 0.95) for an average intake of 10 g/d to <20 g/d, 20 g/d to <30 g/d, and 30.0 g/d or more, respectively. In women, the alcoholic beverage most significantly associated with hip fracture risk was red wine (RR per serving = 0.59; 95% CI: 0.45, 0.79). In men, there was no clear association with specific alcoholic beverages.ConclusionIn these 2 US cohorts, low to moderate alcohol consumption, when compared with no consumption, was associated with a lower risk of hip fractures, particularly with red wine consumption among women.

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Cigarette Smoking, Alcohol Consumption, and Risk of Systemic Lupus Erythematosus: A Case-control Study in a Japanese Population

The Journal of Rheumatology ◽

10.3899/jrheum.111609 ◽

2012 ◽

Vol 39 (7) ◽

pp. 1363-1370 ◽

Cited By ~ 33

Author(s):

CHIKAKO KIYOHARA ◽

MASAKAZU WASHIO ◽

TAKAHIKO HORIUCHI ◽

TOYOKO ASAMI ◽

SABURO IDE ◽

...

Keyword(s):

Systemic Lupus Erythematosus ◽

Alcohol Consumption ◽

Cigarette Smoking ◽

Lupus Erythematosus ◽

Alcoholic Beverage ◽

Alcoholic Beverages ◽

Moderate Alcohol Consumption ◽

Systemic Lupus ◽

Increased Risk ◽

Relationship Of

Objective.Cigarette smoking may be associated with increased risk of systemic lupus erythematosus (SLE), whereas the role of alcohol consumption is unknown. We examined the association between SLE risk and smoking or drinking.Methods.We investigated the relationship of smoking and drinking compared to SLE risk among 171 SLE cases and 492 healthy controls in female Japanese subjects. Unconditional logistic regression was used to compute OR and 95% CI, with adjustments for several covariates.Results.Compared with nonsmoking, current smoking was significantly associated with increased risk of SLE (OR 3.06, 95% CI 1.86–5.03). The higher the level of exposure to cigarette smoke, the higher the risk of SLE. Inhalation was also associated with increased SLE risk (OR 3.73, 95% CI 1.46–9.94 for moderate inhalation; OR 3.06, 95% CI 1.81–5.15 for deep inhalation). In contrast, light/moderate alcohol consumption had a protective effect on SLE risk (OR 0.38, 95% CI 0.19–0.76). As for beer, the risks for non-beer drinkers and beer drinkers were similar. This also applies to alcoholic beverages other than beer.Conclusion.Our results suggest that smoking was positively associated with increased SLE risk whereas light/moderate alcohol consumption was inversely associated with SLE risk, irrespective of the type of alcoholic beverage. Additional studies are warranted to confirm these findings.

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Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Foods ◽

10.3390/foods10071499 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1499

Author(s):

Giovanna Fia ◽

Ginevra Bucalossi ◽

Bruno Zanoni

Keyword(s):

Antioxidant Activity ◽

Red Wine ◽

Waste Product ◽

Natural Antioxidants ◽

White Wine ◽

Small Scale ◽

Protective Effects ◽

White Wines ◽

Accelerated Oxidation ◽

Wine Colour

Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.

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Alcohol consumption pattern and risk of Barrett’s oesophagus and erosive oesophagitis: an Italian case–control study

British Journal Of Nutrition ◽

10.1017/s0007114517000940 ◽

2017 ◽

Vol 117 (8) ◽

pp. 1151-1161 ◽

Cited By ~ 3

Author(s):

Rosa A. Filiberti ◽

Vincenzo Fontana ◽

Antonella De Ceglie ◽

Sabrina Blanchi ◽

Enzo Grossi ◽

...

Keyword(s):

Alcohol Consumption ◽

Dose Response ◽

Red Wine ◽

Case Control Study ◽

White Wine ◽

Case Control ◽

Barrett’S Oesophagus ◽

Barrett's Oesophagus ◽

Beer Consumption ◽

Control Study

AbstractKnowledge about the association between alcohol and Barrett’s oesophagus and reflux oesophagitis is conflicting. In this case–control study we evaluated the role of specific alcoholic beverages (red and white wine, beer and liquors) in 339 Barrett’s oesophagus and 462 oesophagitis patients compared with 619 endoscopic controls with other disorders, recruited in twelve Italian endoscopic units. Data on alcohol and other individual characteristics were obtained from structured questionnaires. No clear, monotonic significant dose–response relationship was pointed out for red wine. However, a generalised U-shaped trend of Barrett’s oesophagus/oesophagitis risk due to red wine consumption particularly among current drinkers was found. Similar results were also found for white wine. Liquor/spirit consumption seemed to bring about a 1·14–2·30 risk excess, although statistically non-significant, for current Barrett’s oesophagus/oesophagitis drinkers. Statistically significant decreasing dose–response relationships were found in Barrett’s oesophagus for frequency and duration of beer consumption. Similar, but less clear downward tendencies were also found for oesophagitis patients. In conclusion, although often not statistically significant, our data suggested a reduced risk of Barrett’s oesophagus and oesophagitis with a low/moderate intake of wine and beer consumption. A non-significant increased risk of Barrett’s oesophagus/oesophagitis was observed with a higher intake of any type of heavy alcohol consumption, but no conclusion can be drawn owing to the high number of non-spirit drinkers and to the small number of drinkers at higher alcohol intake levels.

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

Public Health Nutrition ◽

10.1079/phn2004680 ◽

2005 ◽

Vol 8 (3) ◽

pp. 315-320 ◽

Cited By ~ 69

Author(s):

Esther Lukasiewicz ◽

Louise I Mennen ◽

Sandrine Bertrais ◽

Nathalie Arnault ◽

Paul Preziosi ◽

...

Keyword(s):

Body Mass Index ◽

Alcohol Consumption ◽

Body Mass ◽

Alcoholic Beverage ◽

Alcoholic Beverages ◽

Cross Sectional ◽

Men And Women ◽

Waist To Hip Ratio ◽

Dietary Records ◽

Total Alcohol

AbstractObjectiveAlcohol 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.DesignCross-sectional.SettingParticipants were free-living healthy volunteers of the SU.VI.MAX study (an intervention study on the effects of antioxidant supplementation on chronic diseases).SubjectsFor 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.ResultsA 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 β = 0.21, 95% confidence interval (CI): 0.09–0.34 and β = 0.22, 95% CI: 0.06–0.39 for men and women, respectively) and WHR (β = 0.003, 95% CI: 0.001–0.005 and β = 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.ConclusionIf confirmed in longitudinal studies, our results indicate that consumption of alcoholic beverages may be a risk factor for obesity.

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THE GENDER AGE AND SOCIAL ECONOMIC CHARACTERISTICS OF ALCOHOL CONSUMPTION

Health Care of the Russian Federation ◽

10.18821/0044-197x-2017-61-3-148-155 ◽

2019 ◽

Vol 61 (3) ◽

pp. 148-155 ◽

Cited By ~ 2

Author(s):

Sergey A. Maksimov ◽

Ya. V. Danil’Chenko ◽

M. V. Tabakaev ◽

T. A. Mulerova ◽

E. V. Indukaeva ◽

...

Keyword(s):

Alcohol Consumption ◽

Social Economic ◽

Alcoholic Beverage ◽

Vascular Diseases ◽

Alcoholic Beverages ◽

Economic Factors ◽

Age Group ◽

Female Population ◽

Cardio Vascular ◽

Economic Indices

The methods. The study was implemented within the framework of epidemiological study “The epidemiology of cardio-vascular diseases in the Russian Federation” (ESSE-RF). The analysis was applied to random sampling of male and female population aged from 25 to 64 years (1628 respondents in totality) residents of the Kemerovo region. The type of consumed alcoholic beverages, rate of consumption, average volume of alcohol consumed per one intake were analyzed. The genuine technique was applied to calculate annual volume of consumed alcohol and also to convert volumes of various types of alcoholic beverages in units of “safe” dosage of ethanol. The results. The most preferred alcoholic beverage are vodka (60.6%), beer (51.7%) and vine (52.2%). The males prefer vodka and beer, the females - vine. With increasing of age the consumption of beer decreases linearly from 74.3% in age group 25-34 years to 33.2% in age group 55-64 years. The preference of vodka is typical for individuals aged from 35 to 54 years (about 65%). The volume of consumption of alcohol reaches in average in sample 1.48 ± 2.07 of mean day dosage of ethanol. With age, volumes of consumed alcohol decrease from 2,17 ± 2,04 in younger age group to 0,75 ± 1,36 in elder age group. In females decreasing is linear and in males lenear too from age of 45 years. for females lower total volumes of consumed alcohol are more characteristic in comparison with the males. The alcohol is consumed basically in “rarely/little” (59,3%) and “often/little” (21,1%) degrees. The females predominantly consume alcohol “rarely/little” (77,4%). With age, increasing is noted of percentage of consuming “rarely/little” from 44.2% among individuals of 33-44 years old to 72.5% in age group 55-64 years. Among social economic indices, positive effect on decreasing of consumption of alcohol render higher education, availability of family (males), lacking of work. The conclusion. The established patterns testify significant effect of gender and age on type, volume and rate of alcohol consumption. The social economic factors make much lesser contribution to volumes of consumed alcohol. for a number of social economic factors no effect is established.

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Pick Your Poison Carefully: How Alcohol Consumption and Serum Biomarkers Influence Body Fat – A UK Biobank Study

Innovation in Aging ◽

10.1093/geroni/igaa057.3280 ◽

2020 ◽

Vol 4 (Supplement_1) ◽

pp. 889-889

Author(s):

Brittany Larsen ◽

Brandon Klinedinst ◽

Scott Le ◽

Colleen Pappas ◽

Nathan Meier ◽

...

Keyword(s):

Bone Mineral Density ◽

Body Composition ◽

Alcohol Consumption ◽

Bone Mineral ◽

Red Wine ◽

White Wine ◽

Visceral Adiposity ◽

Equation Modeling ◽

Mineral Density ◽

Wine Consumption

Abstract Aging is characterized by physiological alterations in body composition, such as increased visceral adiposity accumulation and bone loss. Alcohol consumption is thought to partially drive these associations, but findings have been mixed. To clarify inconsistent findings, different types of alcohol--beer, liquor, and wine--may show different association patterns with body composition. Our longitudinal U.K. Biobank study leveraged 1,874 White British participants (aged 40-79 years; 58.9% male). Participants self-reported demographic, alcohol and dietary consumption patterns, and lifestyle factors using a touchscreen questionnaire. Anthropometrics and serum for proteomics were collected and body composition was obtained via dual-energy X-ray absorptiometry (DEXA). Structural equation modeling was used to probe direct and indirect associations between adiposity and bone, alcohol types, and cardiometabolic biomarkers. Over a mean duration of four years, greater consumption of beer and liquor were significantly associated with more visceral adiposity (β=.069, p<.001 and β=.014, p<.001, respectively); these associations were driven by dyslipidemia and insulin resistance. In contrast, greater red wine consumption predicted less adipose mass (β=-.023, p<.001), and this association was mediated by reduced inflammation and higher high-density lipoproteins (HDL) cholesterol. White wine consumption did not influence visceral adiposity but did predict greater bone mineral density (BMD) (β=.051, p=.003). Taken together, these data suggest that beer and liquor may drive the “empty calorie” hypothesis related to adipogenesis, while red wine may be protective due to anti-inflammatory and eulipidemic effects. Furthermore, white wine may benefit bone mineral density in older adults.

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

OENO One ◽

10.20870/oeno-one.2020.54.4.3569 ◽

2020 ◽

Vol 54 (4) ◽

pp. 813-832

Author(s):

Pierre-Louis Teissedre ◽

Zurine Rasines-Perea ◽

Jean-Claude Ruf ◽

Creina Stockley ◽

Arina Oana Antoce ◽

...

Keyword(s):

Breast Cancer ◽

Alcohol Consumption ◽

Alcoholic Beverages ◽

International Agency ◽

Upper Aerodigestive Tract ◽

Body Tissues ◽

Increased Risk ◽

Different Types ◽

Lifestyle Pattern ◽

Risk Of Cancer

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.

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