Food Types, Dietary Supplements, and Roles
Chuong Pham-Huy, Bruno Pham Huy in Food and Lifestyle in Health and Disease, 2022
The most common examples of alcoholic beverages are wines and beers. Beer is usually made from cereals (mainly malt and sometimes corn, rice, and hops), whereas wine can be produced from fruits (especially grapes, and sometimes plum, cherry, pomegranate, etc.) and cereals (rice). Alcohol has been produced from antiquity about seven thousand years ago, firstly in China, and then spread to Middle East and Europe. Nowadays, the most widely consumed alcoholic drinks are wines and beers. Other alcoholic beverage types include liquor, cider, whisky, vodka, tequila, brandy, sake, rice alcohol, rum, and absinthe. All these drinks contain ethanol in different degrees, called alcohol by volume (abv), and expressed in ml of pure ethanol per 100ml (%). Cider and beer have the lowest degree of alcohol among alcoholic drinks, in general 5% abv (usually between 4–6% for beer and 2–8% for cider). Red wine and white wine have about 12–14% abv. Light liqueurs, sake, rice alcohol, rice wine or Mijiu, and vermouth have about 20% abv. Spirits vary between 20–70% abv, in which whisky, rum, vodka, brandy, gin, all contain about 40% abv, while absinthe varies between 55–90% abv (45).
Substance Use Disorder, Intentional Self-Harm, Gun Violence, and HIV/AIDS
Amy J. Litterini, Christopher M. Wilson in Physical Activity and Rehabilitation in Life-threatening Illness, 2021
According to the National Survey on Drug Use and Health, the most common substance misused in the United States is alcohol.1 Alcohol is produced by the chemical process of fermentation, where grains, fruit, and other sugar sources are broken down into ethyl alcohol. Alcohol is consumed in the form of fermented beverages such as beer and wine, malt liquor including beverages made with malt barley with 5% or more alcohol by volume (ABV), or distilled spirits, such as whiskey and vodka (40% ABV). Sparkling wines such as French champagne and Italian Prosecco are created through a process of secondary fermentation. Other alcoholic drinks consumed around the world include cider (made from fruit juices), fermented tea (e.g. kombucha), mead (made from honey), moonshine (distilled alcohol, often illegally produced), rice wine (e.g. saké), and pulque (e.g. tequila and mescal made from the Agave Americana plant).18 Regionally, alcohol consumption is highest in the countries of France and Australia, while the lowest rates of consumption are in Northern Africa in the Middle East, due to the widely held ban on consumption of alcohol in the Muslim culture.19
Chemistry of Essential Oils
K. Hüsnü Can Başer, Gerhard Buchbauer in Handbook of Essential Oils, 2020
The term “essential oil” is a contraction of the original “quintessential oil.” This stems from the Aristotelian idea that matter is composed of four elements: fire, air, earth, and water. The fifth element, or quintessence, was then considered to be spirit or life force. Distillation and evaporation were thought to be processes of removing the spirit from the plant, and this is also reflected in our language since the term “spirits” is used to describe distilled alcoholic beverages such as brandy, whiskey, and eau de vie. The last of these again shows reference to the concept of removing the life force from the plant. Nowadays, of course, we know that, far from being spirit, essential oils are physical in nature and composed of complex mixtures of chemicals. One thing that we do see from the ancient concepts is that the chemical components of essential oils must be volatile since they are removed by distillation. In order to have boiling points low enough to enable distillation, and atmospheric pressure steam distillation in particular, the essential oil components need to have molecular weights below 300 Da (molecular mass relative to hydrogen = 1) and are usually fairly hydrophobic. Within these constraints, nature has provided an amazingly rich and diverse range of chemicals (Lawrence, 1985; Hay and Waterman, 1993) but there are patterns of molecular structure that give clues to how the molecules were constructed. These synthetic pathways have now been confirmed by experiment and will serve to provide a structure for the contents of this chapter.
The oral microbiome in alcohol use disorder: a longitudinal analysis during inpatient treatment
Published in Journal of Oral Microbiology, 2022
JJ Barb, KA Maki, N Kazmi, BK Meeks, M Krumlauf, RT Tuason, AT Brooks, NJ Ames, D Goldman, GR Wallen
Alcohol use history and smoking status were collected via the natural history protocol. The Alcohol Timeline Followback (TLFB) and Lifetime Drinking History (LDH) were collected at baseline during the first week after admission [29]. Main outcomes of the TLFB were average drinks consumed per day, number of drinking days, number of heavy drinking days and total number of drinks over the period of last 90 days prior to admission. Average drinks per day recorded via the TLFB were used to categorize the patients into: ‘less-heavy drinkers’ (LHD) or ‘very-heavy drinkers’ (VHD) based on whether they consumed 10 or more drinks per day on average in the 90 days prior to admission, in line with previous methods [23]. The preferred type of alcoholic beverage consumed [‘alcohol choice’] was extracted from the medical history at admission. Alcohol choices were categorized as: ‘beer’, ‘wine’, ‘beer and liquor’ or ‘liquor’. Patients in the beer and liquor category drank beer plus a variety of other liquor beverages including: tequila, gin, whiskey, vodka and liqueurs. Smoking status was recorded using the smoking history questionnaire collected during the first week. Responses were coded as ‘yes’ only for current smokers. Other clinical data were collected as part of the research protocol and were previously outlined in Ames et al. [23] but were not relevant to this oral microbiome analysis and are not reiterated here.
Correlates of alcohol experimentation and drunkenness episodes among secondary-school students in Nigeria
Published in Substance Abuse, 2022
Emina Mehanović, Harsheth Kaur Virk, Akanidomo Ibanga, Juliet Pwajok, Glen Prichard, Peer van der Kreeft, Federica Vigna-Taglianti
Alcohol has always been used in Nigerian society. However, the patterns of alcohol use changed in the last 20 years, when Western alcohol-production industries moved their factories into developing countries where alcohol policies are rather absent.11 Since then, alcohol became more easily available for all age groups and youth became the target population of brewery producers sponsoring social events, advertising alcohol, and posting alcohol outlets near schools.12–15 Although in Nigeria the legal minimum age for the sale of alcoholic beverages is 18 years, underage youth can freely buy alcohol in public places.13 Due to the absence of a national alcohol policy and poor implementation of existing laws, alcohol companies relied on self-regulation, i.e., strategies of alcohol marketing were championed by alcohol producers.13
Longitudinal Associations of Former and Current Alcohol Consumption with Psychosocial Outcomes among Colorectal Cancer Survivors 1–15 Years after Diagnosis
Published in Nutrition and Cancer, 2022
Dóra Révész, Martijn J. L. Bours, Matty P. Weijenberg, Floortje Mols
Alcohol consumption was recorded at every measurement with questions like the average frequency of alcohol consumption per week in the past year, and the number of glasses of beer, wine, and liquor. For each alcoholic drink, we assumed that all types of alcoholic beverages, ie., beer (5% alcohol in 250 mL), wine (12% alcohol in 100 mL) or liquor (35% alcohol in 35 mL), contain 10 grams ethanol per unit of consumption (24). Alcohol consumption was defined at each time point as A) lifetime abstainers, former or current drinker; B) the number of drinks/week; C) the categories of nondrinkers, moderate drinkers (≤7 drinks/week) and heavy drinkers (>7 drinks/week), according to the most recent Dutch guidelines (24). We additionally checked whether lifetime abstainers responded consistently at each time point.
Related Knowledge Centers
- Alcohol
- Alcohol Intoxication
- Distillation
- Ethanol
- Psychoactive Drug
- Grain
- Fruit
- Vegetable
- Sugar
- Ethanol Fermentation