To see the other types of publications on this topic, follow the link: Non-alcoholic drink.
Journal articles on the topic 'Non-alcoholic drink'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Non-alcoholic drink.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Yang, Chun-Shun, Pauline Ford, Xiaoman Liu, Shaneen Leishman, and Lisa Schubert. "Ready-to-drink non-alcoholic beverages." Nutrition & Food Science 46, no. 3 (May 9, 2016): 396–411. http://dx.doi.org/10.1108/nfs-09-2015-0117.
Full textAbstract:
Purpose The appearance of a rapidly expanding range of ready-to-drink packaged beverages in the marketplace has been met with widespread consumer acceptance. The aim of this study is to profile the nutritional composition and dental erosive potential of a sample of beverages sold for consumption in Brisbane supermarkets. Design/methodology/approach In all, 44 beverages were assessed to determine their pH and titratable acidity. Information relating to nutritional composition was also collected. Findings Milk-based beverages had the highest energy concentration, while soft drinks, energy drinks, flavoured milk, and fruit and vegetable juice categories contained products with very high sugar concentrations (>10g/100ml). All beverages, except milk-based products and still water, had a pH of less than 4.8. Titratable acidity was highest for energy drinks and fruit and vegetable juices. Research limitations/implications Energy drinks and fruit and vegetable juices had the highest sugar content and titratable acidity of all the beverage categories and so would be expected to have the greatest potential to cause oral health problems. Milk drinks had the highest energy concentration, but the lowest erosive potential. Regular consumption of many ready-to-drink pre-packaged beverages is therefore inconsistent with recommendations in current dietary and oral health guidelines. Originality/value Rather than considering nutritional composition alone, this study examined both nutritional and physicochemical properties of ready-to-drink packaged beverages to reach a more holistic assessment of their health impact.
2
Adamchuk, T. V., S. M. Kuzminskiy, and Т. О. Shchutska. "Health risks and legal aspects of non-alcoholic drinks safe consumption." One Health and Nutrition Problems of Ukraine 52, no. 1 (June 24, 2020): 26–31. http://dx.doi.org/10.33273/2663-9726-2020-52-1-26-31.
Full textAbstract:
Objective of the Work. Conduct an analysis of the safety studies of the major energy drink components carried out by various international scientific institutions. Compare European and Ukrainian legislation on the regulation of safe energy drink consumption. Methods and Materials. Analysis of scientific literature, as well as European and Ukrainian regulations on the safety and regulation of energy drinks. Results and Discussion. Non-alcoholic beverage is one that, due to its special component, activates the physiological functions of the human body. Its main components are caffeine, taurine, glucuronolactone, ginseng extracts, guarana and vitamin B complex. Caffeine safety assessment has been carried out by many scientific organizations. In 1991, the International Agency for Research on Cancer (IARC) concluded that caffeine was not classified as a human carcinogen. The European Food Safety Authority (EFSA) has conducted a comprehensive and in-depth study on the safety of caffeine. The main findings of this study are: single doses of caffeine up to 200 mg (about 3 mg / kg body weight for an adult weighing 70 kg) do not cause safety concerns, regular caffeine intake up to 400 mg per day does not cause safety concerns for nonpregnant adults, regular caffeine intake of up to 200 mg daily by pregnant women does not cause fetal safety concerns, breastfeeding women do not raise infant safety concerns; for adolescents, caffeine intake in amounts that do not cause fears for adult caffeine intake (3 mg / kg body weight per day) may serve as a basis for determining safe single doses of caffeine and its daily intake, other components of energy drinks in concentrations typical of such drinks (about 300-320, 4000 and 2400 mg / l of caffeine, taurine and D-glucuronyl-γ-lactone, respectively), and also alcohol at doses up to 0.65 g / kg body weight do not affect the safety of receiving single doses of caffeine (up to 200 mg). Conclusions. The essential requirements governing the safe consumption of energy drinks relate to their labeling. In order to achieve a high level of consumer health protection, to guarantee their rights to obtain reliable information, to enable them to make a conscious choice of safe products for them, energy drink manufacturers should inform consumers about their products and the need to comply with the recommended consumption of these drinks. Key Words: energy drinks, caffeine, safety, risks, marking.
3
Derkyi, N. S. A., M. A. Acheampong, E. N. Mwin, P. Tetteh, and S. C. Aidoo. "Product design for a functional non-alcoholic drink." South African Journal of Chemical Engineering 25 (June 2018): 85–90. http://dx.doi.org/10.1016/j.sajce.2018.02.002.
Full text
4
Quirmbach, Diana, Laura Cornelsen, Susan A. Jebb, Theresa Marteau, and Richard Smith. "Effect of increasing the price of sugar-sweetened beverages on alcoholic beverage purchases: an economic analysis of sales data." Journal of Epidemiology and Community Health 72, no. 4 (January 23, 2018): 324–30. http://dx.doi.org/10.1136/jech-2017-209791.
Full textAbstract:
BackgroundTaxing soft-drinks may reduce their purchase, but assessing the impact on health demands wider consideration on alternative beverage choices. Effects on alcoholic drinks are of particular concern, as many contain similar or greater amounts of sugar than soft-drinks and have additional health harms. Changes in consumption of alcoholic drinks may reinforce or negate the intended effect of price changes for soft-drinks.MethodsA partial demand model, adapted from the Almost Ideal Demand System, was applied to Kantar Worldpanel data from 31 919 households from January 2012 to December 2013, covering drink purchases for home consumption, providing ~6 million purchases aggregated into 11 groups, including three levels of soft-drink, three of other non-alcoholic drinks and five of alcoholic drinks.ResultsAn increase in the price of high-sugar drinks leads to an increase in the purchase of lager, an increase in the price of medium-sugar drinks reduces purchases of alcoholic drinks, while an increase in the price of diet/low-sugar drinks increases purchases of beer, cider and wines. Overall, the effects of price rises are greatest in the low-income group.ConclusionIncreasing the price of soft-drinks may change purchase patterns for alcohol. Increasing the price of medium-sugar drinks has the potential to have a multiplier-effect beneficial to health through reducing alcohol purchases, with the converse for increases in the price of diet-drinks. Although the reasons for such associations cannot be explained from this analysis, requiring further study, the design of fiscal interventions should now consider these wider potential outcomes.
5
Sadieva, A. E., and N. T. Tilemishova. "SOCIO-ECONOMIC BASIS OF BEVERAGE PRODUCTION IN KYRGYZSTAN." Herald of KSUCTA n a N Isanov, no. 2-2020 (July 6, 2020): 325–30. http://dx.doi.org/10.35803/1694-5298.2020.2.325-330.
Full textAbstract:
The article analyzes the production of beverages in the Kyrgyz Republic, including nonalcoholic and national drinks, an econometric analysis of the production of beverages in general, including alcoholic and non-alcoholic, carbonated drinks and natural juices, as well as national drinks. The features of the production of drinks, as well as its impact on the economy of Kyrgyzstan, have been established The development of small and medium business in the Kyrgyz Republic is considered. Possible directions of increasing the production of the national drink "Bozo", including new designs of the main equipment of the lines, are given.
6
Khristyuk, A. V., and G. I. Kasyanov. "Prospects of creation of alcohol-free drinks on light water." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (March 21, 2019): 229–33. http://dx.doi.org/10.20914/2310-1202-2018-4-229-233.
Full textAbstract:
The article analyzes the prospects of creating non-alcoholic tonic drinks on light water. The aim of the work is to study the properties of water with a low content of deuterium for the production of beverages. A block diagram of the production of soft drinks using as a basic component of light water, watermelon juice concentrate as a sweetener, the use of natural preservative juglona, from the pericarp walnut. The theoretical prerequisites for a large-scale transition to the production of tonic drinks based on extracts from domestic herbs and light water are formulated. For the first time the formula composition of drinks with adaptogenic properties differing in antioxidant properties is developed. The range of adaptogenic drinks, which include light water and non-traditional spicy and aromatic raw materials, was systematized, which was the justification for the proposal to use antioxidants as identifiers of the authenticity of a new group of drinks. First proposed version of the graphical visualization of the target system for the formation of flavouring spicy-aromatic characteristics of several formulations of drinks, the algorithm of modeling of the prescription of drinks with light water with a savory and spicy taste. The performed studies have practical significance and have been tested in the production conditions of the Branch № 1 of the Moscow beer and non-alcoholic plant "Ochakovo". The original formulations of tonic drinks with adaptogenic properties are designed, the permissible terms of their storage are determined. The necessary documentation for the production of beverages based on light water and aromatic raw materials has been developed. Developed draft technical specifications for the drinks: "Drink for Rugby players", "players Drink", "Drink Chess". The conclusion is made about the expediency of pilot testing of the developed technology of beverage production.
7
Scully, Maree, Belinda Morley, Philippa Niven, David Crawford, Iain S. Pratt, and Melanie Wakefield. "Factors associated with high consumption of soft drinks among Australian secondary-school students." Public Health Nutrition 20, no. 13 (February 27, 2017): 2340–48. http://dx.doi.org/10.1017/s1368980017000118.
Full textAbstract:
AbstractObjectiveTo examine demographic and behavioural correlates of high consumption of soft drinks (non-alcoholic sugar-sweetened carbonated drinks excluding energy drinks) among Australian adolescents and to explore the associations between high consumption and soft drink perceptions and accessibility.DesignCross-sectional self-completion survey and height and weight measurements.SettingAustralian secondary schools.SubjectsStudents aged 12–17 years participating in the 2012–13 National Secondary Students’ Diet and Activity (NaSSDA) survey (n 7835).ResultsOverall, 14 % of students reported consuming four or more cups (≥1 litres) of soft drinks each week (‘high soft drink consumers’). Demographic factors associated with high soft drink consumption were being male and having at least $AU 40 in weekly spending money. Behavioural factors associated with high soft drink consumption were low fruit intake, consuming energy drinks on a weekly basis, eating fast foods at least once weekly, eating snack foods ≥14 times/week, watching television for >2 h/d and sleeping for <8 h/school night. Students who perceived soft drinks to be usually available in their home, convenient to buy and good value for money were more likely to be high soft drink consumers, as were students who reported usually buying these drinks when making a beverage purchase from the school canteen/vending machine.ConclusionsHigh soft drink consumption clusters with other unhealthy lifestyle behaviours among Australian secondary-school students. Interventions focused on reducing the availability of soft drinks (e.g. increased taxes, restricting their sale in schools) as well as improved education on their harms are needed to lower adolescents’ soft drink intake.
8
Jackowski, Mateusz, and Anna Trusek. "Non-alcoholic beer production – an overview." Polish Journal of Chemical Technology 20, no. 4 (December 1, 2018): 32–38. http://dx.doi.org/10.2478/pjct-2018-0051.
Full textAbstract:
Abstract Through years beer became one of the best known alcoholic beverages in the world. For some reason e.g. healthy lifestyle, medical reasons, driver’s duties, etc. there is a need for soft drink with similar organoleptic properties as standard beer. There are two major approaches to obtain such product. First is to interfere with biological aspects of beer production technology like changes in mashing regime or to perform fermentation in conditions that promote lower alcohol production or using special (often genetic modified) microorganism. Second approach is to remove alcohol from standard beer. It is mainly possible due to evaporation techniques and membrane ones. All these approaches are presented in the paper.
9
Petroni, Maria L., Lucia Brodosi, Francesca Marchignoli, Alessandra Musio, and Giulio Marchesini. "Moderate Alcohol Intake in Non-Alcoholic Fatty Liver Disease: To Drink or Not to Drink?" Nutrients 11, no. 12 (December 13, 2019): 3048. http://dx.doi.org/10.3390/nu11123048.
Full textAbstract:
Nonalcoholic fatty liver disease (NAFLD) is defined by hepatic steatosis in the presence of alcohol intake within safe limits, defined by guidelines of scientific associations (usually 20 g or 2 units/day in women, 30 g or 3 units in men). The diagnosis is usually followed by medical counseling of total abstinence, in order to prevent disease progression. This policy has been challenged by epidemiological studies, suggesting that the risk of liver disease and disease progression is lower in modest drinkers than in total abstainers. We revised the literature on the effects of modest alcohol intake on disease burden. Epidemiological data may suffer from several potential biases (recall bias for retrospective analyses, difficulties in the calculation of g/day), limiting their validity. Prospective data suggest that NAFLD patients with regular alcohol intake, although within the safe thresholds, are at higher risk of liver disease progression, including hepatocellular carcinoma; a detrimental effect of modest alcohol drinking is similarly observed in liver disease of viral etiology. Alcohol intake is also a risk factor for extrahepatic cancers, particularly breast, oral, and pharyngeal cancers, with gender difference and no floor effect, which outweigh the possible beneficial effects on cardiovascular system, also derived from retrospective studies. Finally, the negative effects of the calorie content of alcohol on dietary restriction and weight loss, the pivotal intervention to reduce NAFLD burden, should be considered. In summary, the policy of counseling NAFLD patients for alcohol abstinence should be maintained.
10
Kunal, Kukreja, Kinra Prateek, and Tevatia MS. "Is Aerated Soft Drink and Packaged Juice Consumption an Independent Risk Factor to Cause Non-Alcoholic Fatty Liver Disease." Annals of Pathology and Laboratory Medicine 7, no. 7 (July 30, 2020): A349–354. http://dx.doi.org/10.21276/apalm.2782.
Full textAbstract:
BACKGROUND:
There has been an increase in consumption of aerated sweetened soft drinks and packaged juices high in carbohydrates/fructose by humans across the globe. There have been various studies with contradictory inferences of association of chronic sweetened soft drink (rich in high fructose corn syrup) intake and NAFLD. This study was undertaken with the aim to determine the quantity, frequency, duration and type of sweet soft drinks /packaged fruit juices consumption in patients with NAFLD as compared to that in control population. Other objectives included assessment of the independent role of sweetened soft drinks as a risk factor for NAFLD in the absence of metabolic syndrome and to correlate the level of steatosis (objectively graded by ultrasonography) with the amount of intake of soft drinks in patients of NAFLD.
METHOD :
50 patients of NAFLD as diagnosed clinically and by ultrasonography were identified and compared with 50 age matched control population reporting to the hospital with ailments other than NAFLD. The presence or absence of metabolic syndrome was noted in all the patients. The history of soft drink intake was obtained from the patient under following heads: a) quantity consumed, b) type of soft drink/packaged juice consumed, c) period of ingestion and d) frequency of consumption.
RESULT :
The average monthly consumption, duration of consumption and the mean total sugar consumption of sweetened soft drinks / packaged juices were significantly higher in patients with NAFLD versus those in the control group (p=0.0002; <0.0001; p=0.002 respectively). The quantity and chronicity of intake correlated well with the grade of NAFLD. As the average monthly consumption and mean sugar consumption increased the grade of fatty liver on USG also increased (p= 0.004). A total of 11 patients out of all the 100 patients (study and control groups combined) had a daily intake of 150-300ml of SSD for a period ranging from 5 to 20 years. Two of these had grade I NAFLD whereas 9 had grade II-III NAFLD. Five of these 11 patients had a daily intake of 250ml or greater. All these 5 patients had grade II-III NAFLD documented on ultrasound findings.
Conclusion
The consumption of sweetened soft drinks and packaged juice is on the rise in India. The intake of these drinks is significantly higher in patients with NAFLD.
11
Gunawardhana, S. P. M. G., H. P. D. T. Hewapathirana, L. L. W. C. Yalegama, and P. L. N. Lakshman. "Development of coconut sap based non-alcoholic ready to drink beverage." Tropical Agricultural Research and Extension 21, no. 1-2 (June 30, 2018): 23. http://dx.doi.org/10.4038/tare.v21i1-2.5463.
Full text
12
Gernet, M. V., E. M. Sevostyanova, O. A. Soboleva, I. L. Kovaleva, and I. N. Gribkova. "METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE." Food systems 2, no. 3 (October 5, 2019): 13–16. http://dx.doi.org/10.21323/2618-9771-2019-2-3-13-16.
Full textAbstract:
The article discusses the relevance of developing methodological approaches to the beer and soft drinks accelerated aging method in the market. The controlled indicators selection principles, mainly affecting the quality of the finished product, and the basic equation describing the dependence of changes in indicators on the main temperature factor are given. Studies of the influence of various physical factors (temperatures in the range of 50–60 °C, UV-radiation), both individually and jointly, on the physicochemical and organoleptic characteristics of packaged water for various experimental versions did not show statistically significant changes in the normalized parameters of the basic salt and microelement composition investigated water during storage. The optimal mode of accelerated «aging» of packaged water at an elevated temperature (up to 60 °C) and UV-radiation was established. In the case of soft drinks, thermostating was used when changing the temperature regimes (heat 50 ± 2 °C / cold 6 ± 2 °C) at an exposure time of 30 days, which made it possible to observe a decrease in taste and aroma compared with the control, as well as a decrease in sweetness and the appearance of a slight plastic taste for non-carbonated drink. The influence a temperature regime change on brewing products, which cannot be estimated using the existing method due to the high turbidity, is shown.
13
Marques, Marcela G., Andrew Pelissari, Ana P. C. Coutinho, Marcelo Telascrea, Beatriz Antoniassi, and Marcia R. M. Chaves. "Flavored Drink Production Using Broken Rice: Evaluation of Physical-Chemical Properties and Power Consumption of Industrial Stirring System." Journal of Sustainable Development 10, no. 5 (September 29, 2017): 116. http://dx.doi.org/10.5539/jsd.v10n5p116.
Full textAbstract:
The industrial rice processing generates, in average, 14% of broken grains called grits, which are not well accepted by consumers, representing large economic loss. Researches have been conducted to increase the use of rice by-products as well as their benefit. Among them, beverages are attracting the attention, being develop. To contribute to this field, this study aimed to prepare a non-alcoholic flavored drink from rice grits; evaluate the physical-chemical properties and evaluate de power consumption of stirring system for the drink industrial production. The drink production involved the cooking of the rice grits, followed by crushing, homogenization, filtration and flavorization in a stirring tank, obtaining the final product for consumption. The power consumption calculation for mixing tanks was evaluated in three different situations at 25ºC, considering the pre-defined tank design and the drink characteristics. Results based on the physicochemical characteristics indicate that the rice flavored drink is a food alternative to substitute milk or soy extract drinks. On the industrial production aspects, the increasing in the consumed energy to the small stirring variations was observed, and it needs to be considered to the stirring equipment design in the industrial process.
14
E., Lazo Gabriel, Abal Adrián A, Belloni Federico, Merlo Diego A, Barceló Miguel A, Barrasa Emanuel H, Pérez Patricia S., and Tanevitch Andrea M. "Mechanical characterization of the enamel microstructure treated with non alcoholic drinks." South Florida Journal of Development 2, no. 2 (May 17, 2021): 1733–40. http://dx.doi.org/10.46932/sfjdv2n2-048.
Full textAbstract:
In previous studies, it has been shown that the microstructure of prismatic dental enamel presents differences between the external and internal zone. Radial enamel is found in the outer third of enamel and has higher microhardness values than enamel with Hunter- Schreger Bands (HSB) that occupies the inner 2/3. Our aim was to evaluate the mechanical behavior of radial enamel and HSB due the action of a non-alcoholic beverage in vitro. Longitudinal sections of dental crowns were embedded in polymer, worn and polished with sandpapers of decreasing granulation. The samples were immersed in a flavoured natural water for 12 minutes. Nanohardness tests (Triboindenter Hysitron) were performed on the radial and HSB enamel before and after the exposure to the drink. Hardness determinations "H", reduced modulus "Er" and contact depth "hc" were obtained. The percentage of reduction of hardness was determined. The values found in healthy radial enamel were H: 5.48±0.23 GPa; Er: 86.97±8.11 GPa; hc: 149.73±4.25 nm and in HSB H: 4.24±0.43 GPa; Er: 75.24±7.09 GPa; hc: 176.36±11.29 nm. After exposure to beverage, it was found in the radial enamel H: 2.22±0.31 GPa; Er: 58.73±10.79 GPa; hc: 270.29±21.22 nm, and in HSB H: 1.54±0.42 GPa; Er: 48.11±6.54 GPa; hc: 350.10±63.33 nm. After the drink action, the values of hardness of the radial enamel and HSB decreased and the trend observed in healthy enamel remained, where the highest values corresponded to the radial enamel. The percentage reduction of H in the radial enamel was 59.48% and in the HSB enamel it was 63.67%. The contact depth increased by about 50%.The decrease in hardness is related to the mineral loss produced by the acids contained in the drink. We conclude that the action of the non-alcoholic beverage produces a decrease in the mechanical properties in both the radial enamel and the HSB. The lower values in the reduced module Er indicate the formation of a superficial softened layer, the enamel with HSB being more vulnerable.
15
Krotova, Maria G., Irina N. Grishaeva, Ivan S. Belozerskikh, and Yulia N. Romantseva. "MICROBIOLOGICAL PARAMETERS OF A NON-ALCOHOLIC DRINK BASED ON VELVET ANTLER HYDROLYSATE." Bulletin of KSAU, no. 5 (2021): 213–18. http://dx.doi.org/10.36718/1819-4036-2021-5-213-218.
Full text
16
Chhimwal, Jyoti, Vikram Patial, and Yogendra Padwad. "Beverages and Non-alcoholic fatty liver disease (NAFLD): Think before you drink." Clinical Nutrition 40, no. 5 (May 2021): 2508–19. http://dx.doi.org/10.1016/j.clnu.2021.04.011.
Full text
17
Gnetko, L. V., M. M. Udychak, B. B. Siyukhova, and S. A. Gisheva. "Computer model and complete set of a functional non-alcoholic beverage production line." New Technologies 16, no. 6 (February 20, 2021): 20–27. http://dx.doi.org/10.47370/2072-0920-2020-16-6-20-27.
Full textAbstract:
Production of functional products using local raw materials with a high content of biologically active substances is the main trend in the production of non-alcoholic beverages. In this regard, creation of a technological line that ensures not only the quality of the finished product, but also the safety of the functional properties of the feedstock is of great interest. A computer model of a functional soft drink production line, developed using the MasterSCADA 4D software created by a leading domestic company has been. The model emulates the entire production process including the stage of filling the finished product. It is possible to control a real production line provided that communication with an industrial controller, sensors and actuators is installed and configured. A set of technological equipment has been selected for each production stage, from processing raw materials and on down to functional soft drink packaging. Recommendations have been given for water treatment, including a number of technological processes, such as rough water purification and disinfection. There are instructions for preparing sugar syrup using hot method. The characteristics of the recommended plant for hydrodynamic extraction from plant raw materials has been presented. A factor intensifying the extraction process, in the pulsating action of the extractant between the solid and liquid phases. Production of a functional drink implies using of water as an extractant, so additional methods of intensifying mass transfer processes have been considered in order to increase the percentage of extraction of target components. The use of the effect of ultrasonic, electric, pulse and discrete-pulse fields on raw materials is considered to be the most promising method for the extraction process intensification.
18
Rai, Krishna Prasad, Hasta Bahadur Rai, Santosh Dahal, Saroj Chaudhary, and Suraj Shrestha. "Determination of Caffeine and Taurine Contents in Energy Drinks by HPLC-UV." Journal of Food Science and Technology Nepal 9 (December 19, 2016): 66–73. http://dx.doi.org/10.3126/jfstn.v9i0.16199.
Full textAbstract:
Energy drinks are non-alcoholic beverage intended to enhance the psycho-physiological responses in human, which is especially popular among young generation in Nepal. It is normally high caffeinated drink added with other ingredients such as carbohydrates, amino acids, B-group of vitamins etc. In this study, 10 brands of energy drink available in Nepalese markets were taken then analyzed for quantitative determination of Caffeine and Taurine by HPLC-UV method. From the result obtained, pH and TSS values of energy drinks were found in the range of 2.96-3.81 and 6.64-18.21 respectively. Likewise, the Caffeine and Taurine content in same samples were found in the range of not detected (ND) to 35.78 mg/100 ml and ND to 387.5 mg/100 ml respectively. Only the 6 samples out of 10 were confi rmed caffeine content as per claimed in label, while only 3 samples were confi rmed for Taurine content as per label claimed. Based on this pilot study, the majority of samples did not meet the label claims in term of Caffeine and Taurine, which apparently indicated the misbranding of such drinks. Since, there is no any regulation for such energy drinks in Nepal, it seems to be a great challenge for regulation of their safety and misbranding.
19
Dumbili, Emeka W., and Clare Williams. "“If She Refuses to Have Sex With You, Just Make Her Tipsy”: A Qualitative Study Exploring Alcohol-Facilitated Sexual Violence Against Nigerian Female Students." Journal of Interpersonal Violence 35, no. 17-18 (May 18, 2017): 3355–78. http://dx.doi.org/10.1177/0886260517708761.
Full textAbstract:
Most research on alcohol consumption and related sexual violence focuses on Western societies. Drawing on traditional masculinity scripts, this article contributes to the culturally specific understanding of how Nigerian sociocultural constructions of alcohol consumption facilitate sexual violence against women. In-depth interviews were conducted with 31 male and female undergraduate students (aged 19-23 years), exploring how the gendering of alcoholic beverages facilitates men’s perpetration of sexual violence against women in a Nigerian university. Thematic analysis was conducted using NVivo 10 software. Men were found to exclude women from consuming beer, which they described as “inappropriate” feminine behavior, confining them to drinking sweetened/flavored alcoholic beverages. To maintain a notion of “respectable” femininity, women consumed these drinks, but this created gender-specific risks. In comparison with beer, sweetened alcoholic beverages have a higher alcohol content, which many of the men were aware of, unlike the women interviewed. Some men admitted buying such drinks for women, pressuring them to drink above their limits and raping them when they were inebriated. Public health interventions that focus on the deep-seated gendered consumption rituals anchored in patriarchal beliefs, the commodification of women’s bodies, and the stigmatization of rape victims should be pursued more vigorously in Nigeria and other non-Western societies.
20
Laranjeira, Ronaldo, Ilana Pinsky, Marcos Sanches, Marcos Zaleski, and Raul Caetano. "Alcohol use patterns among Brazilian adults." Revista Brasileira de Psiquiatria 32, no. 3 (November 13, 2009): 231–41. http://dx.doi.org/10.1590/s1516-44462009005000012.
Full textAbstract:
OBJECTIVE: To describe patterns of alcohol consumption in the adult Brazilian population. METHOD: Multicluster random sample of 2,346 subjects 18 years of age or older, selected nationwide. Interviews were conducted in respondents' homes between November 2005 and April 2006. RESULTS: About 48% of the sample had not drunk alcoholic beverages in the past year, with variations by gender, age, marital status, education, income and region of the country. Among drinkers, 29% reported drinking 5 or more drinks per occasion (men, 38%). Sociodemographic variables are associated with the frequency and amount of drinking, alcohol problems, and alcohol abuse and dependence. Among the whole sample (including drinkers and non drinkers), 28% reported binge drinking, 25% reported at least one kind of alcohol related problem, 3% were alcohol abusers and another 9% were alcohol dependent. DISCUSSION: Abstinence is high in the Brazilian population. However, elevated proportions of those who drink consume alcohol in a high risk pattern (binge-drinking), report a high level of alcohol problems, alcohol abuse and dependence. National public policies must consider these factors, as well as the regional Brazilian differences.
21
Peycheva, K., and E. Boteva. "Effect of Alcohol to Oral Health." Acta Medica Bulgarica 43, no. 1 (March 1, 2016): 71–77. http://dx.doi.org/10.1515/amb-2016-0009.
Full textAbstract:
SummaryAccording to the World Health Organization there are almost two billion people worldwide who consume alcohol on a regular basis. It’s a common abuse and almost 80 million are diagnozed with “alcohol abuse disorders” (WHO 2002, 2004). Excessive alcohol consumption is related to more than 60 different medical conditions, as suicide, homicide and different forms of accidents. Some conditions are acute, while other conditions such as liver cirrhosis, chronic pancreatitis, haemorrhagic stroke and various forms of cancer, are chronic consequences. Non-carious destructions of teeth like dental erosion are also associated with frequent alcohol consumption, because of precipitation of salivary proline-rich proteins caused by polyphenols present in most alcoholic drinks. The high concentration of organic and inorganic acids and the habit of keeping the alcoholic drink in the mouth can cause chronic inflammations of the soft tissues in the mouth and can increase the negative side effects from metals of crowns, bridges, orthodontic devises and various restorations. A literature review has been made due to the authors clinical observations and experiences.
22
Cravero, Maria Carla, Monica Laureati, Sara Spinelli, Federica Bonello, Erminio Monteleone, Cristina Proserpio, Maria Rosa Lottero, Ella Pagliarini, and Caterina Dinnella. "Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study." Foods 9, no. 8 (August 17, 2020): 1131. http://dx.doi.org/10.3390/foods9081131.
Full textAbstract:
Alcoholic beverage consumption plays an important role in European culture, and in many contexts drinking alcohol is socially acceptable and considered part of the diet. Understanding the determinants of alcohol preference and consumption is important not only for disease prevention, intervention, and policy management, but also for market segmentation, product development, and optimization. The aim of the study was to investigate the effect of individual responsiveness to various oral sensations on self-reported liking and intake of 14 alcoholic and non-alcoholic beverages (including beers, wines, spirits, and cocktails) considering gender, age, and oral responsiveness (measured through response to 6-n-propyl-2-thiouracil -PROP, basic tastes, astringency, and pungency) in a large sample of Italian consumers. Data were collected from 2388 respondents (age range 18–60 years; mean age = 37.6, SD = 13.1; 58.2% women). These results indicate that notwithstanding the strong gender difference, with women generally liking and consuming fewer alcoholic beverages than men, liking patterns in the two genders were similar. Three liking patterns for different alcoholic beverages largely driven by orosensory properties were identified in both genders. “Spirit-lovers” constituted the smallest group (12%), consumed alcoholic beverages of any kind (not only spirits) more than the other segments, and were mainly men aged 30–45. “Beer/wine lovers” (44%) were the oldest group with no difference by gender. “Mild-drink lovers” (44%) liked alcoholic drinks with intense sweet taste and/or mixers that moderate ethanol perception. They were mainly women, aged 18–29, had a lower consumption of alcohol, and a higher orosensory responsiveness than the other two groups. The results also suggest the opportunity to develop personalized recommendations towards specific consumer segments based not only on socio-demographics but considering also perceptive variables. Finally, our data suggest that increased burning and bitterness from alcohol may act as a sensory hindrance to alcoholic beverage overconsumption.
23
Skrzynski, Carillon J., Kasey G. Creswell, Timothy Verstynen, Rachel L. Bachrach, and Tammy Chung. "The influence of negative mood on solitary drinking preference: An experiment with young adult solitary drinkers." PLOS ONE 16, no. 2 (February 18, 2021): e0247202. http://dx.doi.org/10.1371/journal.pone.0247202.
Full textAbstract:
Solitary drinking is a risk marker for alcohol use disorder; thus, it is important to identify why individuals drink alone and for whom this association is particularly relevant. Evidence suggests the desire to ameliorate negative affect (NA) motivates solitary drinking, with some individuals particularly likely to drink alone to cope, but all past studies are cross-sectional. The present study therefore aimed to determine whether 1) experimentally induced NA increased preferences to drink alcohol alone, and 2) whether the relationship between NA and choosing to drink alcohol alone was moderated by neuroticism, drinking to cope motives, and social anxiety. Current drinkers (ages 21-29) with a solitary drinking history (N=126) were randomly assigned to either NA, positive affect [PA], or no affect change (control) conditions via differing cognitive task feedback. After the mood manipulation, participants chose between drinking alcoholic or nonalcoholic beverages in one of two contexts: alone or socially. Evidence regarding effectiveness of the mood manipulation was mixed, and few chose non-alcoholic beverages in either context. Condition did not influence outcome choice. Across conditions, increases in NA and the importance placed on receiving one’s context choice were associated with solitary (versus social) alcohol preference. Neuroticism and its interaction with NA change also influenced choice; individuals high in neuroticism chose more solitary (versus social) drinking contexts while the opposite was true for those low in neuroticism, and among the latter, the preference difference was more pronounced with relatively smaller NA increases. Findings are discussed based on the existing solitary drinking literature.
24
Lussi, Adrian, Brigitte Megert, Robert Peter Shellis, and Xiaojie Wang. "Analysis of the erosive effect of different dietary substances and medications." British Journal of Nutrition 107, no. 2 (June 30, 2011): 252–62. http://dx.doi.org/10.1017/s0007114511002820.
Full textAbstract:
Excessive consumption of acidic drinks and foods contributes to tooth erosion. The aims of the present in vitro study were twofold: (1) to assess the erosive potential of different dietary substances and medications; (2) to determine the chemical properties with an impact on the erosive potential. We selected sixty agents: soft drinks, an energy drink, sports drinks, alcoholic drinks, juice, fruit, mineral water, yogurt, tea, coffee, salad dressing and medications. The erosive potential of the tested agents was quantified as the changes in surface hardness (ΔSH) of enamel specimens within the first 2 min (ΔSH2–0 = SH2 min − SHbaseline) and the second 2 min exposure (ΔSH4–2 = SH4 min − SH2 min). To characterise these agents, various chemical properties, e.g. pH, concentrations of Ca, Pi and F, titratable acidity to pH 7·0 and buffering capacity at the original pH value (β), as well as degree of saturation (pK − pI) with respect to hydroxyapatite (HAP) and fluorapatite (FAP), were determined. Erosive challenge caused a statistically significant reduction in SH for all agents except for coffee, some medications and alcoholic drinks, and non-flavoured mineral waters, teas and yogurts (P < 0·01). By multiple linear regression analysis, 52 % of the variation in ΔSH after 2 min and 61 % after 4 min immersion were explained by pH, β and concentrations of F and Ca (P < 0·05). pH was the variable with the highest impact in multiple regression and bivariate correlation analyses. Furthermore, a high bivariate correlation was also obtained between (pK − pI)HAP, (pK − pI)FAP and ΔSH.
25
Sowemimo, Ayomide F., Abiola O. Obisesan, and Funmilola A. Ayeni. "Evaluation of lactic acid bacteria viability and anti-diarrhoeagenic Escherichia coli activities of non-alcoholic fermented beverage ‘Kunu’." Croatian journal of food science and technology 13, no. 1 (June 1, 2021): 122–27. http://dx.doi.org/10.17508/cjfst.2021.13.1.15.
Full textAbstract:
Kunu is a non-alcoholic fermented cereal beverage consumed primarily as a refreshing drink. This study investigated the effects of storage conditions on viability of Lactic Acid Bacteria (LAB) in kunu and the antibacterial effects of Kunu against diarrhoea caused by Escherichia coli strains. Kunu was prepared according to local traditional method. Viability counts of LAB in kunu stored at two different conditions, cold (4 ℃ average) and room temperature (26 ℃ average), were evaluated. Isolated LAB from kunu were identified by partial sequencing of 16S rRNA gene. Five pathotypes of diarrhoea caused by E. coli strains were co-cultured with kunu to evaluate its antimicrobial activities. Viable LAB count in kunu ranged from 5.0 x 109 to 1.0 x 1011 cfu/mL. Pediococcus pentosaceus, Lactobacillus plantarum and Leuconostoc pseudomesenteroides were identified from kunu. There is a drastic decrease (2-5 log reduction) in E. coli strains co-cultured with kunu. The observed high viable counts of beneficial LAB in kunu with its antimicrobial activities against diarrhoeaogenic E. coli strains indicates that kunu is not just a refreshing drink, but it also has antimicrobial potential against diarrhoea caused by E. coli.
26
Jain, Abhinav, Smita Manjavkar, Humaid Ali Jafri, and S. S. Anand. "Impact of transition in socio-economic status on sonographically detected non-alcoholic fatty liver disease: a study based on modified Kuppuswamy classification in an urban population." International Journal of Research in Medical Sciences 8, no. 6 (May 26, 2020): 2255. http://dx.doi.org/10.18203/2320-6012.ijrms20202277.
Full textAbstract:
Background: The transition in the socioeconomic status is associated with physical and mental challenges. The lifestyle modification is one of the key implicatory for this change. Non-alcoholic fatty liver is an ever-growing health concern. This study evaluates the socioeconomic categories based on Kuppuswamy classification and other correlated in sonographically detected Non-alcoholic fatty liver disease (NAFLD).Methods: This cross-sectional study was conducted on 300 sonographically detected NAFLD patients in the age group of 18-60 years. Detailed history, including the demographic profile, socio-economic status (Modified Kuppuswamy scale was followed for calculating the Socio-economic status of the family), occupation, dietary habits (vegetarian or non-vegetarian, exposure to junk food), drinking water supply, etc. Detailed assessment of the morphological parameters including the anthropometric measurements, height, BMI was also assessed.Results: The study finds 62 (41%) females and 88 (59%) males with NAFLD and 51-60 age group with maximum prevalence. Diabetes (63%), Soft drink consumption and obesity are important risk factors. New observation of our study is that amongst various Kuppuswami sociodemographic scales, the maximum patients belonging to Upper middle class and upper lower class presented with fatty liver.Conclusions: There is higher prevalence of NAFLD amongst males, diabetics, obese, soft drinks, tea and coffee consumers. Authors also find a unique correlate based on socio-demographic class of Kuppuswami scale. People belonging to upper middle class and upper lower class suffer from NAFLD more commonly than other sociodemographic classes.
27
Scheel, Jennifer F., Karin Schielke, Stefan Lautenbacher, Sabine Aust, Simone Kremer, and Jörg Wolstein. "Low-Dose Alcohol Effects on Attention in Adolescents." Zeitschrift für Neuropsychologie 24, no. 2 (January 2013): 103–11. http://dx.doi.org/10.1024/1016-264x/a000094.
Full textAbstract:
Objective: Relatively little is known about the effects of low-dose alcohol effects on attentional performance in adolescents. In the present study, we examined these effects compared to those in adults. Method: 44 healthy subjects (21 adolescents and 23 adults) received either an alcoholic cocktail (average blood alcohol concentration: 0.054 %) or a placebo drink (randomized placebo-controlled). Before and after consuming the drink, participants completed tests on Alertness, Working Memory, Flexibility and Divided Attention. Results: Significant effects were found for the subtest Flexibility, which showed less improvement in the adolescents with alcohol compared to the non-alcohol condition and adults. Furthermore, an age-independent alcohol-induced impairment of the subtest Working Memory was observed. Conclusions: These findings point to a particular vulnerability for alcohol effects in adolescents regarding cognitive flexibility.
28
Tutunchi, Helda, Maryam Saghafi-Asl, Mohammad Asghari-Jafarabadi, and Alireza Ostadrahimi. "Association between Dietary Patterns and Non-alcoholic Fatty Liver Disease: Results from a Case-Control Study." Archives of Iranian Medicine 24, no. 1 (January 1, 2021): 35–42. http://dx.doi.org/10.34172/aim.2021.06.
Full textAbstract:
Background: This study aimed to investigate the association between dietary patterns and non-alcoholic fatty liver disease (NAFLD) among Iranian adults. Methods: This case-control study was conducted on 210 subjects. NAFLD diagnosis was made by ultrasound examination. Anthropometric measures, physical activity, fasting serum levels of glucose, alanine aminotransferase (ALT), aspartate aminotransferase, and lipid profile were assessed. A three-day food diary was used to assess dietary intakes of the subjects. Dietary patterns were determined using factor analysis. To determine the relationship between dietary patterns and NAFLD, multivariable-adjusted odds ratio (OR) obtained from the logistic regression analysis was used. Results: Two dietary patterns were extracted as follows: vegetables, legumes, fruits, and low-fat dairy products (VLFD) ; and sweet, hydrogenated fat, red and processed meat, and soft drink (SHMS) dietary patterns. By taking all possible confounders into account, the VLFD dietary pattern was found to be significantly related to lower odds of NAFLD, while the SHMS dietary pattern was independently related to higher odds of NAFLD (P < 0.05). Among major food groups, high consumption of processed meat, hydrogenated fats, sweets and desserts, and soft drinks was positively related to NAFLD (P < 0.05), whereas vegetable consumption exhibited a protective role against NAFLD (P = 0.01). Conclusion: The VLFD dietary pattern was associated with reduced likelihood of having NAFLD, while the SHMS dietary pattern was associated with higher likelihood. Therefore, the VLFD dietary pattern might be useful in the nutritional strategies for NAFLD patients. Further studies with larger sample sizes and prospective design are warranted.
29
Nassar, F., A. Djibre, A. Marmor, and N. Assy. "363 ASSOCIATION BETWEEN EXCESSIVE SOFT DRINK CONSUMPTION, NON ALCOHOLIC FATTY LIVER DISEASE (NAFLD), AND CORONARY ARTERY DISEASE." Journal of Hepatology 52 (April 2010): S150—S151. http://dx.doi.org/10.1016/s0168-8278(10)60365-0.
Full text
30
Olusanya, NR, U. Kolanisi, A. Van Onselen, and N. Ngobese. "Preparation, storage, and utilization of mahewu (a non-alcoholic maize meal beverage) in Ntambanana, South Africa." African Journal of Food, Agriculture, Nutrition and Development 21, no. 02 (March 24, 2021): 17492–508. http://dx.doi.org/10.18697/ajfand.97.18855.
Full textAbstract:
Maize is among the top three grain crops in the world. In Africa, especially Southern Africa,maize is the basic ingredient in fermented soft porridge known as Mahewu. Mahewu is a refreshing drink, produced at the household level using various practices and ingredients as a fermentation enhancer. The underprivileged consume Mahewuas the main meal of the day and hence, Mahewuisasource of dietary nutrients for many populations in Africa and South Africa. The ingredient and practices of making Mahewudiffer from one ethnic group to another. However, some of the indigenous practices are not well reported. These practices are fading away, hence, there is limited information on some indigenous practices. This paper reports some traditional practices of making MahewuinZulu-based households in Ntambanana, a rural municipality in KwaZulu-Natal, South Africa. An ethnographic research approach was adopted for the study to gain insight into the traditional practices of making Mahewu. Probing of key informants, interviews, and observations were complemented by four focus group discussions, within the range of 10-12 regular consumers of Mahewu. Four focus group discussions were conducted in Buchanana and LuwambainNtambanana; findings consistently reveal that Mahewuis popularly known as “umdokwe” and is consumed by all age groups beginning from four months to the aged. Irish potatoes (Solanum tuberosum), imbiliso, inserting a saucer, or a spoon deep down into the Mahewucontainer were mentioned and identified as fermentation enhancers which are lacking in other studies. Therefore, indigenous practices are diminishing while some practices are being lost between generations. Inadequatetransfer of these practices might make the drink, to soon be accessible only commercially. To prevent this dilemma, the retention of traditional techniques of making Mahewu with sweet potatoes could promote food and nutrition security while retaining the indigenous practices. This study reports the preparation, storage, and utilization of Mahewu, a non-alcoholic maize meal beverage in Ntambanana, South Africa. It is recommended that campaigns promoting indigenous food consumption should form part of health, social development, as well as welfare, hence, food and nutrition interventions should be implementedin rural communities.
31
Borges, Moacir Alves, and Fernando Manuel Rana Filipe. "Changes in the Road Traffic Laws and Their Relationship with Head Trauma in a Medium- Sized City of Brazil." Revista Neurociências 20, no. 3 (March 31, 2001): 350–53. http://dx.doi.org/10.34024/rnc.2012.v20.8248.
Full textAbstract:
Traumatic brain injury (TBI) is the leading cause of disability, morbidity and mortality in young people. As these individuals are vulnerable to the consumption of alcoholic beverages, this is a major public health issue with a high impact on socioeconomic costs. This study analyzed 138 patients treated at Hospital de Base for TBIs due to traffic accidents inside the urban area of Sao Jose do Rio Preto in the period from 2005 to 2008. Of these patients, 115 were male (83.3%) with a mean age of 38.9 years and 23 were female with a mean age of 42.4 years. There was a statistically non-significant decrease in the frequency of TBIs in the first half of 2008, that is, when stricter drink-driving laws were introduced. We conclude that urban TBIs predominantly affect young men and that there was no statistical correlation between the introduction of stricter drink-driving laws and a reduction in TBIs.
32
Galdo, Brais, Daniel Rivero, and Enrique Fernandez-Blanco. "Estimation of the Alcoholic Degree in Beers through Near Infrared Spectrometry Using Machine Learning." Proceedings 21, no. 1 (August 13, 2019): 48. http://dx.doi.org/10.3390/proceedings2019021048.
Full textAbstract:
It is a fact that, non-destructive measurement technologies have gain a lot of attention over the years. Among those technologies, NIR technology is the one which allows the analysis of electromagnetic spectrum looking for carbon-link interactions. This technology analyzes the electromagnetic spectrum in the band between 700 nm and 2500 nm, a band very close to the visible spectrum. Traditionally, the devices used to measure are utterly expensive and enormously bulky. That is why this project was focused on a portable spectrophotometer to make measures. This device is smaller and cheaper than the common spectrophotometer, although at the cost of a lower resolution. In this work, that device in combination with the use of machine learning was used to detect if a beer contains alcohol or it can be labeled as non-alcoholic drink.
33
Castro, Teresa, Sally Mackay, Helen Eyles, Leanne Young, and Cliona Ni Mhurchu. "Non-Alcoholic Ready-to-Drink Beverages in New Zealand: Snapshot of Availability, Serve Size and Sugar Content in 2019." Proceedings 37, no. 1 (December 13, 2019): 7. http://dx.doi.org/10.3390/proceedings2019037007.
Full text
34
Umar, ZD, A. Bashir, and SA Raubilu. "Study on bacteriological quality of Kunun aya (Tigernut juice) sold at Umaru Musa Yar’adua University (UMYU) campus, Katsina." International Journal of Environment 3, no. 2 (May 30, 2014): 87–97. http://dx.doi.org/10.3126/ije.v3i2.10518.
Full textAbstract:
The study was aimed at determining the Bacteriological quality of Kunun aya (Tigernut juice) which is one of the most regularly non-alcoholic drinks consumed within Umaru Musa Yar’adua University campus. Samples were collected and analyzed from different places at the University for the Enumeration of bacteria. Serial dilutions were carried out from the collected samples where a dilution factor of 10-5 was obtained for each sample. Total aerobic bacterial counts, total coliform counts and Salmonella-Shigella counts were determined from the samples using Pour Plate Technique. The results obtained shows high bacterial load as the total aerobic bacterial counts had a range of 2.2x104 - 1.4x106 cfu/ml. Total coliform counts had 8.2 x 102 - 6.1 x 104 cfu/ml while Salmonella-Shigella counts had 1.1 x 102 - 8.7 x 104 cfu/ml. The result shows high bacterial contamination of Kunun aya, which may be obtained from the poor hygienic preparation process. This could be the reason for its quick spoilage. Preserving the drink in very low temperature may reduce the chances for its early spoilage. DOI: http://dx.doi.org/10.3126/ije.v3i2.10518 International Journal of the Environment Vol.3(2) 2014: 87-97
35
Takata, Takanobu, Akiko Sakasai-Sakai, Jun-ichi Takino, and Masayoshi Takeuchi. "Evidence for Toxic Advanced Glycation End-Products Generated in the Normal Rat Liver." Nutrients 11, no. 7 (July 16, 2019): 1612. http://dx.doi.org/10.3390/nu11071612.
Full textAbstract:
Glucose/fructose in beverages/foods containing high-fructose corn syrup (HFCS) are metabolized to glyceraldehyde (GA) in the liver. We previously reported that GA-derived advanced glycation end-products (toxic AGEs, TAGE) are generated and may induce the onset/progression of non-alcoholic fatty liver disease (NAFLD). We revealed that the generation of TAGE in the liver and serum TAGE levels were higher in NAFLD patients than in healthy humans. Although we propose the intracellular generation of TAGE in the normal liver, there is currently no evidence to support this, and the levels of TAGE produced have not yet been measured. In the present study, male Wister/ST rats that drank normal water or 10% HFCS 55 (HFCS beverage) were maintained for 13 weeks, and serum TAGE levels and intracellular TAGE levels in the liver were analyzed. Rats in the HFCS group drank 127.4 mL of the HFCS beverage each day. Serum TAGE levels and intracellular TAGE levels in the liver both increased in the HFCS group. A positive correlation was observed between intracellular TAGE levels in the liver and serum TAGE levels. On the other hand, in male Wister/ST rats that drank Lactobacillus beverage for 12 weeks—a commercial drink that contains glucose, fructose, and sucrose— no increases were observed in intracellular TAGE or serum TAGE levels. Intracellular TAGE were generated in the normal rat liver, and their production was promoted by HFCS, which may increase the risk of NAFLD.
36
., Elanchezhian, Yoganandh T., S. Mayilsamy, and Shankar Radhakrishnan. "Comparison of haematological parameters between alcoholics and non-alcoholics." International Journal of Research in Medical Sciences 5, no. 11 (October 27, 2017): 5041. http://dx.doi.org/10.18203/2320-6012.ijrms20174967.
Full textAbstract:
Background: Alcohol being one of the most commonly used drug, whose consequences include changes of CBC. The main causes leading to changes of CBC (complete blood count) are: myelosuppression that is accompanying with slight reduction in all blood cells, blood loss from gastrointestinal tract, malnutrition etc. Alcoholics may suffer from moderate anemia, characterized by enlarged, structurally abnormal RBC’s; mildly reduced numbers of WBC’s, especially of neutrophils; and moderately to severely reduced numbers of platelets. The objective of the study was to study the haematological manifestation among alcoholics based on the quantity and duration of alcohol intake and compare them with non-alcoholics.Methods: A cross-sectional study was conducted for a period of one year in our medical college hospital in medicine OPD with the collaboration of department of pathology and bio-chemistry. The study was started after getting the approval from the institutional ethical committee. A total of 150 study subjects were included in the study in which 50 were non-alcoholics, 50 were moderate alcoholics (less than or equal to two drinks per day for men and less than or equal to one drink per day for women) and the remaining 50 were severe alcoholics (more than 7 drinks a week in women and more than 14 drinks in a week in men). Blood investigations such as CBC, prothrombin time, liver function test, renal function test, folic acid levels and vitamin B12 levels were measured and the levels were compared between alcoholics and non-alcoholics.Results: Mean RBC count, mean MCH, MCHC were normal among the non-alcoholic group and it started decreasing among moderate alcoholics and more so with severe alcoholics and a similar type of result was also seen with total count and platelet count and the difference was found to be statistically significant. LFT, RFT, prothrombin time and vitamin B12 levels were found to be high and folate levels were decreased among alcoholics group when compared to non-alcoholics and the difference was statistically significant.Conclusions: Detection of hematological changes in chronic alcoholics and giving psychiatric counseling and treatment for alcohol dependence will decrease the future complications like cirrhosis liver, cardiac and renal disease, cerebellar degeneration, neuropathy, pancreatitis, etc. and reduce the morbidity and mortality in alcoholics.
37
Chim, Chay, E. I. Dizon, W. A. Hurtada, F. B. Elegado, C. Norng, and L. C. Raymundo. "Total phenolic content and antioxidant activity of rice wine from waxy pigmented and non-pigmented rice varieties produced by traditional and multi-parallel fermentation." Food Research 4, no. 1 (September 16, 2019): 199–206. http://dx.doi.org/10.26656/fr.2017.4(1).036.
Full textAbstract:
The study determined the total phenolic (TP) content, antioxidant activity (AOA) and copper reduction antioxidant capacity (CUPRAC) of rice wine from waxy pigmented and non-pigmented rice varieties using traditional and multi-parallel fermentation methods with different starter cultures. The rice wine produced using waxy pigmented rice had high TP and AOA compared to rice wine produced using waxy non-pigmented rice regardless of the method of fermentation (traditional or multi-parallel). The type of starter culture had less effect on the TP, AOA and CUPRAC of the rice wines. The results of the study revealed that the rice wine produced using the Cambodian waxy rice possess bioactive compounds that could function as antioxidants, with higher values obtained from pigmented than the non-pigmented variety. Hence, this study proved that rice wine is a healthy alcoholic drink. However, future research should be conducted to identify the specific antioxidant compounds in rice wine using waxy pigmented rice.
38
Ade-Omowaye, B., T. Adedeji, and I. Oluwalana. "The Effect of Ginger Extract on the Acceptability and Storability of a Non-alcoholic Beverage (Sorghum Stem Sheath Drink) in Nigeria." Journal of Scientific Research and Reports 7, no. 3 (January 10, 2015): 178–84. http://dx.doi.org/10.9734/jsrr/2015/10634.
Full text
39
Millar, Sophie, Megan O’Donoghue, Breige McNulty, Laura Kirwan, and Aideen McKevitt. "A cross-sectional observation on habitual non-alcoholic beverage consumption among adolescents from four Irish post-primary schools." Public Health Nutrition 20, no. 3 (September 26, 2016): 404–12. http://dx.doi.org/10.1017/s1368980016002627.
Full textAbstract:
AbstractObjectiveNo up-to-date data on the dietary intake of Irish adolescents are available. The aim of the present pilot study was to obtain and compare cross-sectional information on habitual adolescent beverage consumption between four distinct post-primary schools in the Republic of Ireland, in 2014–2015.DesignA cross-sectional observation study. A beverage consumption questionnaire was used to obtain data on beverage intake and influences on consumption.SettingFour post-primary mixed-sex schools in Ireland representing the following school classifications were selected for the study: urban fee-paying, urban disadvantaged, rural fee-paying and rural disadvantaged.SubjectsStudents (n 761) aged 12–18 years.ResultsData were analysed by Kruskal–Wallis (non-parametric) ANOVA to compare the distribution of beverage consumption across the schools. Water was the most highly consumed beverage among students from all four schools (median 1425 ml/d). Students from urban and rural disadvantaged schools reported a significantly higher volume of carbonated beverage intake than students from fee-paying schools. Students from an urban disadvantaged school also reported a significantly higher volume of carbonated beverage and energy drink intake compared with the other three schools. Students from an urban fee-paying school reported the highest consumption of water, while rural disadvantaged school students were the biggest consumers of tea and milk.ConclusionsSignificant differences in beverage consumption (ml/d) were reported by adolescents from four schools in Ireland. Surveillance on current beverage consumption trends among adolescents is vital to guide policies and interventions, and for appropriate targeting of resources.
40
Duarte, Felipe Cimino, Maria das Graças Cardoso, Ana Carla Marques Pinheiro, Wilder Douglas Santiago, and Leonardo Luna de Carvalho. "Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter." Food Science and Technology 32, no. 3 (June 19, 2012): 471–77. http://dx.doi.org/10.1590/s0101-20612012005000070.
Full textAbstract:
Sugarcane spirit is a drink considered as a national symbol of Brazil. It is produced by large producers and by about 30 thousand small and medium home-distilling producers dispersed throughout the country. The copper originating from the home-distillers can become a serious problem since at high concentrations in beverages it may cause serious human health problems. Therefore, the objective of this study was to investigate the influence of the activated carbon used in commercial filters on the physicochemical and sensory characteristics of aged sugarcane spirit. Analyses of copper, dry extract, alcoholic degree, higher alcohols, volatile acids, aldehydes, esters, furfural, and methanol were performed. The sensory evaluation was performed by seven selected trained judges, who analyzed the yellow color, woody aroma and flavor, and intensity of alcoholic aroma and flavor of the cane spirit before and after the filtration process. The sensory tests were carried out using a 9 cm non-structured intensity scale. A reduction was observed in all compounds analyzed physicochemically, except for the esters, which increased after filtration. This increase is probably due to the esterification of the alcohols and acids present. According to the sensory results obtained, a reduction was observed in the intensity of the yellow color, aroma, and wood flavor characteristics, the major characteristics of the aging process.
41
Tolmachev, O., A. Vekovtsev, A. Bykov, and V. Pozniakovskiy. "A NON-ALCOHOLIC BEVERAGE FOR PREVENTION AND COMPREHENSIVE TREATMENT OF POST-TRAUMATIC OSTEOARTHRITIS IN PROFESSIONAL AND AMATEUR SPORT." Human Sport Medicine 20, no. 2 (July 14, 2020): 116–24. http://dx.doi.org/10.14529/hsm200214.
Full textAbstract:
Aim. The article aims to develop a non-alcoholic beverage for post-traumatic recovery of the structure and functions of cartilage tissue in professional and amateur athletes. Materials and methods. The materials used were a premix containing aquamin soluble (a natural source of calcium), glucosamine sulfate (a chondroprotector) and herbal components, as well as laboratory and industrial samples of a sports beverage. To assess the quality of the flavor syrup and the finished drink, generally accepted and special research methods were used including spectrophotometry, high performance liquid chromatography, and inverse voltammetry. Results. Beverage composition is scientifically substantiated based on the characteristics and functional properties of the ingredient composition. The main components of the formulation are premix 124-19, “Eleutherococcus” flavor and “Ginseng with herbs” flavor concentrated bases along with extracts of plant materials with synergistic properties for correcting metabolic processes in post-traumatic osteoarthritis. The novelty of the formulation is confirmed by the patent of the Russian Federation. There are evidence-based medical studies on the effectiveness and functional orientation of calcium and glucosamine in dietary supplements. A technology was developed for the extraction of plant materials, the innovativeness of which is the use of high pressure (100–200 MPA) for a short period of time (60–600 s). The formulation and technology of the beverage are tested in production conditions and are recommended for implementation. Conclusion. Sports beverages based on natural biological complexes can be effective for correcting metabolic disorders and maintaining health in post-traumatic osteoarthritis in professional and amateur sports.
42
Kovalskys, Irina, Mauro Fisberg, Georgina Gómez, Rossina G. Pareja, Martha C. Yépez García, Lilia Y. Cortés Sanabria, Marianella Herrera-Cuenca, et al. "Energy intake and food sources of eight Latin American countries: results from the Latin American Study of Nutrition and Health (ELANS)." Public Health Nutrition 21, no. 14 (May 31, 2018): 2535–47. http://dx.doi.org/10.1017/s1368980018001222.
Full textAbstract:
AbstractObjectiveFew previous studies in Latin America (LA) have provided data on dietary intake composition with a standardized methodology. The present study aimed to characterize energy intake (EI) and to describe the main food sources of energy in representative samples of the urban population from eight LA countries from the Latin American Study in Nutrition and Health (ELANS).DesignCross-sectional study. Usual dietary intake was assessed with two non-consecutive 24 h dietary recalls.SettingUrban areas from eight countries (Argentina, Brazil, Chile, Colombia, Costa Rica, Ecuador, Peru, Venezuela), September 2014 to July 2015.SubjectsAdolescents and adults aged 15–65 years. Final sample comprised 9218 individuals, of whom 6648 (72·1 %) were considered plausible reporters.ResultsOverall, mean EI was 8196 kJ/d (1959 kcal/d), with a balanced distribution of macronutrients (54 % carbohydrate, 30 % fat, 16 % protein). Main food sources of energy were grains, pasta and bread (28 %), followed by meat and eggs (19 %), oils and fats (10 %), non-alcoholic homemade beverages (6 %) and ready-to-drink beverages (6 %). More than 25 % of EI was provided from food sources rich in sugar and fat, like sugary drinks, pastries, chips and candies. Meanwhile, only 18 % of EI was from food sources rich in fibre and micronutrients, such as whole grains, roots, fruits, vegetables, beans, fish and nuts. No critical differences were observed by gender or age.ConclusionsPublic health efforts oriented to diminish consumption of refined carbohydrates, meats, oils and sugar and to increase nutrient dense-foods are a priority in the region to drive to a healthier diet.
43
Lavekar, Anurag, Pradeep Tarikere Satyanarayana, and Anagha Lavekar. "How is silent ‘non-alcoholic fatty liver disease’ epidemic perceived in India? A community based cross sectional study." International Journal Of Community Medicine And Public Health 6, no. 12 (November 27, 2019): 5256. http://dx.doi.org/10.18203/2394-6040.ijcmph20195481.
Full textAbstract:
Background: One of the diseases assuming fast importance is non-alcoholic fatty liver disease (NAFLD) which is a clinical syndrome characterized by predominant macrovesicular steatosis of the liver which is an umbrella term for a range of liver conditions affecting people who drink little or no alcohol. Only mild to moderate elevation of serum transaminases which could be only laboratory abnormality found in NAFLD. So with this background, the study was started with the objectives of assessing the perceptions of general population regarding NAFLD and factors influencing perceptions of general population regarding NAFLD.Methods: It was a community based cross sectional study carried out for a period of 12 months from January 2018 to December 2018 among in Nanded, Maharashtra. Around 422 households were involved after simple random sampling. To assess perceptions a pretested semi-structured questionnaire was used which had 27 questions. All data collected was entered in Microsoft excel and analysed using SPSS v22.Results: Out of 422 participants, 147 (34.8%) were in the age group of 31-40 years, 333 (78.9%) were male participants, 179 (42.5%) were graduates, 284 (67.3%) belonged to joint family, 140 (33.2%) belonged to Modified BG Prasad classification 2018. 181 (42.9%) had satisfactory perception regarding NAFLD. Females, participants aged more than 40 years, nuclear family participants had better scores.Conclusions: The present study showed majority of the participants had little awareness of NAFLD regardless of their age, gender, or educational status. Awareness of NAFLD must be promoted for prevention, early detection, and treatment especially counseling by primary care physicians preponderant influence in preventive strategy for NAFLD breaking the chain of disease progression.
44
Zarobkiewicz, Michał, Mateusz Woźniakowski, Ewelina Wawryk-Gawda, Mirosław Sławiński, Paweł Halczuk, Agnieszka Korolczuk, and Barbara Jodłowska-Jędrych. "Decrease in Lipid Droplets in Adrenal Cortex of Male Wistar Rats after Chronic Exposure to Energy Drinks." Medicina 54, no. 5 (November 19, 2018): 90. http://dx.doi.org/10.3390/medicina54050090.
Full textAbstract:
Background and objectives: Energy drinks are popular non-alcoholic beverages. They are consumed in large amounts, mainly by active, young people. Although they are easily accessible and marketed as safe, numerous cases of adverse effects have been published, including cardiac arrest, arrythmias, acute hepatitis, and renal failure. The aim of the current study is the assessment of energy drink influence on the histological structure of adrenal cortex in rats. Material and Methods: 15 male young Wistar rats were equally divided into three groups: control (C), experimental (E) and reversibility control (RC). C group received water and standard rodent food ad libitum while both E and RC groups had additionally unlimited access to energy drinks. C and E groups were decapitated after 8 weeks and RC was given another 8 weeks without energy drinks. Adrenal glands were embedded in paraffin blocks and 5 μm slides were prepared and stained according to standard H&E and Masson’s trichrome protocols. Additionally, immunohistochemical stainings against Ki-67, p53, CTGF and caspase-3 were prepared. Results: Decreased vacuolization and numerous pyknotic nuclei were noted in E and RC groups. Overexpression of caspase-3 was noted both subcapsular in zona glomerulosa and along sinusoids in zona fasciculata. Increased collagen deposition in zona glomerulosa and zona fasciculata of E and RC was observed. Insular and irregular overexpression of CTGF was noted. The overall picture of CTGF expression matched the Masson’s trichrome. No significant difference was observed in Ki-67 expression. Conclusions: The results of the current study suggest that the stimulation is so intense that it causes significant damage to adrenal cortical cells, resulting in their apoptosis. It seems, however, that the observed effects are at least partially reversible.
45
Lee, Kyuho, Melih Madanoglu, Steve W. Henson, and Jae-Youn Ko. "The gateway to consumption freedom through a communal glass of wine." International Journal of Wine Business Research 31, no. 3 (August 19, 2019): 303–26. http://dx.doi.org/10.1108/ijwbr-11-2017-0070.
Full textAbstract:
Purpose Confucian philosophy emphasizes gender roles that place significant restrictions on the consumption of non-traditional products. The authors use wine to advance our understanding of how South Korean female consumers have established a new female gender role and identity by adopting new communities that allow non-traditional consumption while still accepting gender roles. This paper aims to examine how South Korean female consumers create a unique consumption culture with respect to wine consumption. Design/methodology/approach A hermeneutic approach was adopted to understand what motivates South Korean female consumers to join a wine consumption community and their perceptions about consuming wine. Researchers conducted 26 semi-structured face-to-face interviews that ranged from 45 to 120 min, with an average duration of 1 h. Findings The results of the study suggest that wine can be a medium for emancipating women from traditional gender roles and social images of women embedded in South Korean society that call for women to sacrifice themselves for their families. In addition, the study’s findings suggest that Western wine marketers need to understand the power of wine consumption communities that are a unique consumption ritual among South Korean female wine consumers. Originality/value South Korean female respondents drink wine as both a way to seek pleasure through a Western alcoholic beverage and to consume and experience Western culture and lifestyles. However, South Korean female respondents tend to drink wine within consumption communities, which are a powerful consumption ritual in South Korea. In other words, although South Korean female respondents consume wine to experience and learn about Western culture and lifestyles, they have entirely not abandoned their traditional consumption rituals.
46
Skilton, Michael R., Martine Laville, Anne E. Cust, Philippe Moulin, and Fabrice Bonnet. "The association between dietary macronutrient intake and the prevalence of the metabolic syndrome." British Journal of Nutrition 100, no. 2 (August 2008): 400–407. http://dx.doi.org/10.1017/s0007114507898655.
Full textAbstract:
We examined the association of dietary carbohydrates, protein, fat (including fatty acid subtypes) and alcohol with the metabolic syndrome and its components, in a cross-sectional study of 1626 patients with at least one cardiovascular risk factor. Multivariate nutrient density substitution models were used to examine the associations between macronutrients (assessed by 24 h dietary recall) and the metabolic syndrome. These models express the effects of ‘substituting’ one macronutrient for another without altering total energy intake. Increases in carbohydrates offset by isoenergetic decreases in either fat or protein were associated with a decrease in the prevalence of the metabolic syndrome (OR 0·87 (95 % CI 0·81, 0·93), P < 0·0001; OR 0·70 (95 % CI 0·61, 0·79), P < 0·0001, per 5 % energy intake respectively). Increased intake of dietary fat at the expense of dietary protein was also associated with a decreased prevalence of the metabolic syndrome (OR 0·80 (95 % CI 0·70, 0·92), P = 0·002 per 5 % energy intake). There were no statistically significant differences between fatty acid subtypes (P>0·10). Consumption of up to one standard alcoholic drink per d was associated with a lower prevalence of the metabolic syndrome when compared with non-drinkers (OR 0·67 (95 % CI 0·50, 0·89), P = 0·006); however, these benefits were weakened with higher levels of alcohol intake (P = 0·10 for one to three drinks and P = 0·29 for >three drinks). Thus, a diet high in carbohydrates, low in fat and protein, with low-to-moderate alcohol intake, is associated with a reduced prevalence of the metabolic syndrome.
47
Teissedre, Pierre-Louis, Zurine Rasines-Perea, Jean-Claude Ruf, Creina Stockley, Arina Oana Antoce, Raquel Romano, Ursula Fradera, and Rena I. Kosti. "Effects of alcohol consumption in general, and wine in particular, on the risk of cancer development: a review." OENO One 54, no. 4 (October 29, 2020): 813–32. http://dx.doi.org/10.20870/oeno-one.2020.54.4.3569.
Full textAbstract:
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.
48
Spiegelman, Donna, Laura C. Lovato, Polyna Khudyakov, Trine L. Wilkens, Clement A. Adebamowo, Sally N. Adebamowo, Lawrence J. Appel, et al. "The Moderate Alcohol and Cardiovascular Health Trial (MACH15): Design and methods for a randomized trial of moderate alcohol consumption and cardiometabolic risk." European Journal of Preventive Cardiology 27, no. 18 (April 6, 2020): 1967–82. http://dx.doi.org/10.1177/2047487320912376.
Full textAbstract:
Background Observational studies have documented lower risks of coronary heart disease and diabetes among moderate alcohol consumers relative to abstainers, but only a randomized clinical trial can provide conclusive evidence for or against these associations. Aim The purpose of this study was to describe the rationale and design of the Moderate Alcohol and Cardiovascular Health Trial, aimed to assess the cardiometabolic effects of one alcoholic drink daily over an average of six years among adults 50 years or older. Methods This multicenter, parallel-arm randomized trial was designed to compare the effects of one standard serving (∼11–15 g) daily of a preferred alcoholic beverage to abstention. The trial aimed to enroll 7800 people at high risk of cardiovascular disease. The primary composite endpoint comprised time to the first occurrence of non-fatal myocardial infarction, non-fatal ischemic stroke, hospitalized angina, coronary/carotid revascularization, or total mortality. The trial was designed to provide >80% power to detect a 15% reduction in the risk of the primary outcome. Secondary outcomes included diabetes. Adverse effects of special interest included injuries, congestive heart failure, alcohol use disorders, and cancer. Results We describe the design, governance, masking issues, and data handling. In three months of field center activity until termination by the funder, the trial randomized 32 participants, successfully screened another 70, and identified ∼400 additional interested individuals. Conclusions We describe a feasible design for a long-term randomized trial of moderate alcohol consumption. Such a study will provide the highest level of evidence for the effects of moderate alcohol consumption on cardiovascular disease and diabetes, and will directly inform clinical and public health guidelines.
49
Tawfiq, Essa, Kathryn E. Bradbury, and Cliona Ni Mhurchu. "Healthiness of foods and non-alcoholic beverages according to store type: A population-based study of household food and drink purchases in New Zealand." SSM - Population Health 14 (June 2021): 100784. http://dx.doi.org/10.1016/j.ssmph.2021.100784.
Full text
50
Zajęcka, Beata. "THE PSYCHOSOCIAL FUNCTIONING OF WOMEN AND MEN ADDICTED TO ALCOHOL." SOCIETY. INTEGRATION. EDUCATION. Proceedings of the International Scientific Conference 3 (May 25, 2018): 432–41. http://dx.doi.org/10.17770/sie2018vol1.3246.
Full textAbstract:
The article presents how women and men addicted to alcohol function in basic areas of social life as well as what their psychical condition generally is. The conclusions are based on the theoretical findings and quality surveys. The research shows the equality does not exist in alcoholism. The men, contrary to the women: become addicted quicker, drink more alcohol, suffer from more somatic complications, more serious social damages arise especially conflicts with the law. What is more, they die more often due to alcohol intoxication. However, socio-cultural conditions show the women are more stigmatized than the men, what results in receiving non-effective support. The features about being an alcoholic are variant in reference to sex, particularly the development of an addiction as well as experiencing the alcoholism and the alcoholism addiction treatment. The revealed differences between sexes should allow improvement in already existing therapeutic solutions, notably to adjust them more individually. It will improve the quality of life in sobriety, people who are addicted to alcohol.