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
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).
Risky Health Behaviors
Deborah Fish Ragin in Health Psychology, 2017
Excessive Consumption of Alcohol Researchers suggest that excessive alcohol consumption is the third leading cause of preventable deaths in the United States (McGinnis & Foege, 1993). Specifically, current statistics show that almost 31,000 people in the United States die each year in deaths related to excessive alcohol use (Kochanek, et al., 2016). To understand what constitutes excessive consumption, however, we must first define nonexcessive or “standard” consumption. According to the CDC, a standard drink of alcohol is defined as one that contains approximately 0.5 ounces (1.2 tablespoons) of pure alcohol (Centers for Disease Control, 2008e), the same amount of alcohol contained in 12 ounces of beer, 8 ounces of malt liquor, 5 ounces of wine, or 1.5 ounces of an 80-proof distilled liquor such as rum, bourbon, or vodka.
Association of alcohol consumption with prognosis of ischemic stroke by subtype in different follow-up periods: a hospital-based study in China
Published in Postgraduate Medicine, 2021
Min Wang, Yuanli Xie, Suzhen Zhao, Yucui Wang, Jingjing Cui, Shihui Chang
Information on alcohol consumption was obtained using the following questions: (1) Did the patient often drink alcohol before stroke onset (answered as yes or no)? (2) How long has the patient been drinking alcohol (answered in years), and how often does he/she drink alcohol (answered in grams per week)? And (3) how long has the patient abstained from consuming alcohol (answered in years)? Patients were categorized into alcohol consumption and non-alcohol consumption groups according to the current drinking status before stroke onset. The non-alcohol consumption group included those who had never consumed an alcoholic beverage, those who had only occasionally (<1 time/month) consumed alcoholic beverages, and those who had abstained from consuming alcohol for >1 year. On the contrary, the alcohol consumption group included those who regularly consumed alcoholic beverages, those who consumed at least one alcoholic beverage per week for at least 1 year, and those who had abstained from consuming alcohol for <1 year. The alcoholic beverage consumed by this study population was Chinese liquor Chinese spirits that is produced by the distillation of fermented cereals. All information was based on self-report by patients or relatives after the patient experienced stroke. Since recall or reporting bias was likely to occur, we only evaluated the association of alcohol consumption or non-consumption with stroke outcomes, except for quantitative analysis.
Indigenous Hawaiian Psychoactive Drug Use: Before European Contact, and after 1778
Published in Journal of Psychoactive Drugs, 2021
Izaak L. Williams, George K. Makini, William C. Rezentes
Our search strategy drew on Strahan Knight’s (1987) Foreigners’ observations of Hawaii in the early 1820s: A selected bibliography and index to journal accounts, and on Voyages to Hawaii before 1860 by Bernice Judd (Lind 1974). Using these sources, we searched for material that referred to alcohol or related terms (spirits, rum, distillation, drunkenness, liquor). The reference lists of sources initially identified were used to identify additional relevant material. Historical documentation was also reviewed on the social structure of Hawai‘i when the first Europeans arrived and how it was affected by colonization and American occupation. The research did not include a comprehensive literature review but was intended to provide insights from historical records concerning ‘awa and alcohol use in Hawaiian society.
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.
Related Knowledge Centers
- Alcohol
- Alcohol Intoxication
- Distillation
- Ethanol
- Psychoactive Drug
- Grain
- Fruit
- Vegetable
- Sugar
- Ethanol Fermentation