Moderate alcohol use and health: A consensus document

Poli, Andrea; Marangoni, Franca; Avogaro, Angelo; Barba, Gianvincenzo; Bellentani, Stefano; Bucci, Marco; Cambieri, R.; Catapano, Alberico L.; Costanzo, Simona; Cricelli, Claudio; Gaetano, Giovanni de; Castelnuovo, Augusto Di; Faggiano, Pompilio; Fattirolli, Francesco; Fontana, Lucia; Forlani, G.; Frattini, Silvia; Giacco, Rosalba; Vecchia, Carlo La; Lazzaretto, L.; Loffredo, Lorenzo; Lucchin, Lucio; Marelli, Giuseppe; Marrocco, Walter; Minisola, Salvatore; Musicco, Massimo; Novo, Salvatore; Nozzoli, Carlo; Pelucchi, Claudio; Perri, Ludovica; Pieralli, Filippo; Rizzoni, Damiano; Sterzi, Roberto; Vettor, Roberto; Visioli, Francesco

doi:10.1016/j.numecd.2013.02.007

Cited by 130 publications

(121 citation statements)

References 160 publications

(184 reference statements)

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“…Conversely, epidemiological studies suggest moderate alcohol intake has multiple beneficial effects (1,2). The epidemiological study of Marmot and Brunner in 1991 revealed a J-shaped relationship between alcohol intake and the risks of mortality due to cardiovascular disease and cancer (3).…”

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confidence: 99%

“…The epidemiological study of Marmot and Brunner in 1991 revealed a J-shaped relationship between alcohol intake and the risks of mortality due to cardiovascular disease and cancer (3). Since then, several epidemiological studies have suggested light to moderate alcohol intake confers multiple beneficial effects including risk reduction of several diseases such as type 2 diabetes, brain infarction, and liver cirrhosis (1)(2)(3)(4)(5). However, the inherent limitations of epidemiological studies mean they cannot confirm whether alcohol intake itself is the direct cause of the observed effect or possesses biological activity; other factors may be at play, such as ethnicity, type of beverage, drinking style, social class, lifestyle, physical activity, and personality type.…”

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confidence: 99%

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Beneficial Effect of a Low Dose of Ethanol on Liver Function and Serum Urate in Rats Fed a High-Fat Diet

Osaki

Okazaki

Kimoto

et al. 2014

J Nutr Sci Vitaminol

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Summary This study investigated the effects of the consumption of 1% or 2% (v/v) ethanol in drinking water for 12 wk on rats fed a high-fat diet. Body weight gain, food intake, and fluid intake were unaffected by ethanol intake. Adipose tissue weight, and serum glucose and lipids were unaffected. Compared to the control (no ethanol), 1% ethanol intake significantly reduced serum levels of alanine aminotransferase (ALT), lactate dehydrogenase (LDH), and ammonia (p,0.05), whereas 2% ethanol intake did so to a lesser extent. Serum urate was significantly lower in both the 1% and 2% ethanol groups than that in the control group (p,0.05). The results suggest a low dose of ethanol has beneficial effects on liver function and serum urate in rats fed a high-fat diet.

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confidence: 99%

mentioning

confidence: 99%

Beneficial Effect of a Low Dose of Ethanol on Liver Function and Serum Urate in Rats Fed a High-Fat Diet

Osaki

Okazaki

Kimoto

et al. 2014

J Nutr Sci Vitaminol

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“…This finding constituted the so-called "French paradox". From then on, many epidemiological studies were carried out on wine demonstrating that individuals consuming daily moderate amounts of wine (i.e., 30 g of ethanol for men and 15 g for women), display a reduction of cardiovascular mortality and an improvement of antioxidant parameters, when compared with individuals who abstain or who drink alcohol to excess [2][3][4][5]. These health benefits are attributed to a series of phenolic compounds, mainly flavonoids Verona, Italy), and Zymaflore VL1 ® (Laffort, Alessandria, Italy).…”

Section: Introductionmentioning

confidence: 99%

Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine

et al. 2018

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Abstract:Moderate wine consumption is associated with human health benefits (reduction of cardiovascular risk and neurodegenerative diseases, decrease of onset of certain cancers) attributed to a series of bioactive compounds, mainly polyphenols, with antioxidant power capable of counteracting the negative action of free radicals. Polyphenols are naturally present in the grapes, but an additional amount originates during winemaking. The aim of this work was to assess the ability of four commercial and two indigenous Saccharomyces cerevisiae strains to produce bioactive compounds (tyrosol, hydroxytyrosol, tryptophol, melatonin and glutathione) during alcoholic fermentation. In order to exclude the fraction of antioxidant compounds naturally occurring in grapes, the strains were inoculated in a synthetic must. At the end of fermentation the bioactive compounds were analysed by High-Performance Liquid Chromatography, while antioxidant activity was measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. Moreover, freeze-dried samples, originating from the experimental wines, were used to perform ex-vivo assays on cultured cells (RAW 264.7 murine macrophages) with the aim to evaluate their antioxidant and anti-inflammatory activities. The results indicated that the production of the considered bioactive compounds is a strain-specific property; therefore, the different yeast strains utilized during fermentation have different capabilities to modify the antioxidant and anti-inflammatory properties of the wine.

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“…As its name suggests, it is produced from the pulp of jack-fruit, ripe fruit is peeled and the skin was discarded (Dawson 2008a). During fermentation, the pH of the wine reaches a value of 3.5 to 3.8, suggesting that an acidic fermentation takes place at the same time as the alcoholic fermentation (Poli et al 2013). Final alcohol content is about 7 to 8% within a fortnight.…”

Section: Introductionmentioning

confidence: 99%

“…The term wine can sometimes include alcoholic beverages that are not grape-based. This can include wines produced from fruits like apples and elderberries, starches like rice, as well as flowers and weeds like dandelion and marijuana (Poli et al 2013). The most common, narrow definition of wine relates to the product of fermented grape juice, though it is sometimes broadened to include any beverage with a fermentation based on the conversion of a sugar solution into alcohol (fermented beverages based on hydrolyzed barley such as beer are often excluded).…”

Section: Introductionmentioning

confidence: 99%

Microbial, physicochemical and sensory characteristics analysis of selected alcoholic beverages of from Bangladesh, India and Nepal

et al. 2018

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Alcoholic beverage is a drink containing ethanol, commonly known as alcohol. Beer is the most widely used alcoholic beverage in the world. To analyze the microbial, physicochemical and sensory characteristics of selected alcoholic beverages, several selected alcoholic beverages (power, strong, crown, hunter, power horse, god father, thunder, bag piper, commando and star gold) of Bangladesh, India and Nepal were used in this study for their analysis. Microbial analysis, physiochemical analysis, and sensory analysis were performed by using standard methods. The results of microbial analysis showed that the standard plate counts of alcoholic beverages were less than 300 colonies. The fungi were present in Nepal and Bangladesh sample but not in Indian samples. In all samples, the presence of coliform was about 0.03/ ml to 2.4/ ml. In nutrient agar, creamy smooth colony was found in most of the Nepal and Bangladesh beverages but not in Indian beverages. Hunter contained the highest pH (4.6) whereas power and bag piper showed the lowest pH values (3.3), strong contained maximum total solid (19.2%) but bag piper had only 2% total solid, big piper contained the highest amount of alcohol (18.25%) although power contained only 3.15% alcohol. Sensory evaluation of all the samples was quite acceptable as an alcoholic beverage. Among the alcoholic beverages it might be concluded that Nepal beverages are the best product in respect of sensory evaluation, but considering microbial analysis Indian beverages are the best.

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Moderate alcohol use and health: A consensus document

Cited by 130 publications

References 160 publications

Beneficial Effect of a Low Dose of Ethanol on Liver Function and Serum Urate in Rats Fed a High-Fat Diet

Beneficial Effect of a Low Dose of Ethanol on Liver Function and Serum Urate in Rats Fed a High-Fat Diet

Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine

Microbial, physicochemical and sensory characteristics analysis of selected alcoholic beverages of from Bangladesh, India and Nepal

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