Alcohol and Health: Standards of Consumption, Benefits and Harm - a Review

Abstract

In order to establish a clear limit between protective and harmful effects of alcohol consumption, it is necessary to define patterns of consumption. However, there is no universally recognized quantitative classification for patterns of consumption by alcohol doses. This is because the pattern of alcohol consumption does not only describe how much alcohol was consumed, but also takes into account a number of boundary conditions. This review deals with variabilities in the definitions of standard alcohol doses and patterns of alcohol consumption. These terms are being discussed with respect to the benefits and harms associated with alcohol consumption as well as the risks intrinsic to studies of such a complex phenomenon as the effect of alcoholic beverages on human health.

Efek Beta Sitosterol dan Kunyit Hitam (Curcuma caesia) Terhadap Berat Badan dan Abnormalitas Hati pada Mencit (Mus musculus) yang Diinduksi Etanol

“…Konsumsi alkohol dapat menyebabkan dampak luas pada berbagai sistem dan aspek kehidupan manusia [1]. Berdasarkan data dari WHO tahun 2022 konsumsi alkohol per kapita pada tahun 2016 adalah 19,4 liter murni untuk pria dan 7 liter untuk wanita [2].…”

Towards the Use of Adsorption Methods for the Removal of Purines from Beer

“…The consumption of alcoholic beverages dates from the time of ancient civilizations, and they have been referred to as playing an important societal role [1,2]. The first evidence of alcohol use refers to the Paleolithic period, occurring by the intake of grapes exposed to a fermentation event, i.e., by the exposure of the native micro flora to the sun [3]. During many years, the manufacture of alcoholic beverages was accomplished in this spontaneous form; however, with the emergence of agriculture practices, the fermentation process was introduced, initially in Mesopotamia, approximately in 8000 BC, having spread to other civilizations [3][4][5].…”

“…The first evidence of alcohol use refers to the Paleolithic period, occurring by the intake of grapes exposed to a fermentation event, i.e., by the exposure of the native micro flora to the sun [3]. During many years, the manufacture of alcoholic beverages was accomplished in this spontaneous form; however, with the emergence of agriculture practices, the fermentation process was introduced, initially in Mesopotamia, approximately in 8000 BC, having spread to other civilizations [3][4][5]. Afterwards, with the industrial revolution and the appearance of microbiology, the fermentation methods started to be industrialized and better known [6].…”

“…Afterwards, with the industrial revolution and the appearance of microbiology, the fermentation methods started to be industrialized and better known [6]. Along the years, a significant development has been verified in this field, with a continuous increase in the corresponding market [3,7].…”

“…Alcoholic beverages are described as liquids designated for human consumption that result from a fermentation process, in which fermentable sugars are catabolized into ethanol, as well as a variety of other compounds that can determine their particular attributes [3,4]. Depending on the production methods, raw materials and ethanol content, several groups of alcoholic beverages can be distinguished, for instance, beer and wine as fermented alcoholic beverages, and distilled liquors or spirits [8,9].…”