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At least 343 records · Page 19Linked to original sources
PubMed1998

Positive responses to televised beer advertisements associated with drinking and problems reported by 18 to 29-year-olds.

AIMS: To examine the nature of the relationships between responses to alcohol advertisements and drinking behaviour and related problems. To examine the role of positive and negative beliefs about drinking as intervening variables. DESIGN: Survey utilizing a CATI (computer-assisted telephone interviewing) system, involving interviews with 1012 randomly selected respondents. SETTING: Respondents were randomly selected from throughout New Zealand. PARTICIPANTS: Eighteen to twenty-nine-year-old New Zealanders. MEASUREMENTS: Response to specific alcohol advertisements was measured by recalled exposure (how often they recalled having seen the advertisements) and liking (a measure of positive response). FINDINGS: An exploratory non-recursive structural equation model, based on 791 drinkers provided tentative support for the hypothesis that positive responses to televised beer advertisements (as measured by liking) contributed to the quantity of alcohol consumed on drinking occasions, which in turn contributed to the level of alcohol-related problems. The model, which provided a good fit to the data, was consistent with the hypothesis that liking of beer advertisements had both a direct influence on quantities of alcohol consumed and an indirect influence, via its influence on positive beliefs. These effects were present after controlling for reciprocal effects, none of which were significant. The data did not support the hypothesis that the quantities of alcohol consumed would influence the respondent's liking of beer advertisements. Recalled exposure was not a significant influence on the quantities consumed. CONCLUSIONS: The results are consistent with a number of theoretical perspectives and with a growing body of research that are suggestive of alcohol advertising having some influence on the consumption of younger people.

Adolescent↗
PubMed2000

Beverage-specific alcohol consumption and cirrhosis mortality in a group of English-speaking beer-drinking countries.

AIMS: To compare beverage-specific per capita consumption and total alcohol consumption's associations with cirrhosis mortality rates in multiple countries. DESIGN: Pooled cross-sectional time-series analysis. SETTING: Australia, Canada, New Zealand, the United Kingdom and the United States during the years 1953-1993. MEASUREMENTS: National level data on per capita total alcohol, beer, wine and spirits consumption and standardized all-cause cirrhosis mortality rates. FINDINGS: Significant associations with cirrhosis mortality are found for both total ethanol and spirits. Spirits consumption is found to make up the majority of the effect of alcoholic beverage consumption on cirrhosis mortality and the model including only spirits is found to fit the data at least as well as the model including only total ethanol consumption. The lag relationship between all alcohol types and cirrhosis is found to be short with only present and 1 year's lagged consumption having significant associations. CONCLUSIONS: Spirits consumption rather than beer or wine is associated with cirrhosis mortality in this group of primarily beer-drinking countries. This finding offers important clues to understanding the drinking behaviors associated with cirrhosis mortality on the individual level.

Adolescent↗
PubMed2002

Effects of pulsed electric fields on inactivation and metabolic activity of Lactobacillus plantarum in model beer.

AIMS: Inactivation and sublethal injury of Lactobacillus plantarum at different pulsed electric field (PEF) strengths and total energy inputs were investigated to differentiate reversible and irreversible impacts on cell functionality. METHODS AND RESULTS: Lactobacillus plantarum was treated with PEF in model beer (MB) to determine critical values of field strength and energy input for cell inactivation. Below critical values, metabolic activity and membrane integrity were initially reduced without loss of viability. Above critical values, however, irreversible cell damage occurred. Presence of nisin or hop extract, during PEF treatment, resulted in an additional reduction of cell viability by 1;5 log cycles. Also, addition of the hop extract resulted in an additional two log cycles of sublethal injury. Partial reversibility of membrane damage was observed using propidium iodide (PI) uptake and staining. Inoculated MB containing hops was stored after PEF to evaluate the efficacy of such treatment for beer preservation. CONCLUSION: Cells were inactivated only above critical values of 13 kV x cm(-1) and 64 kJ x kg(-1); below these values cell damage was reversible. Storage experiments revealed that surviving cells were killed after 15 h storage in MB containing hops. SIGNIFICANCE AND IMPACT OF THE STUDY: Both reversible and irreversible cell damage due to PEF treatment was detected, depending on specific treatment conditions. The combination of PEF and hop addition is a promising nonthermal method of preservation for beer.

Anti-Bacterial Agents↗
PubMed1997

Moderate beer consumption and positive biochemical changes in patients with coronary atherosclerosis.

OBJECTIVES: The aim of this study was to evaluate the influence of moderate beer consumption on lipid metabolism and antioxidant activity in patients (pts) with coronary artery disease (CAD). SUBJECTS: Forty-eight male pts with CAD not alcohol beverages consumers were randomly divided into experimental (EG) and control (CG) groups, 24 pts each. SETTING: Rehovot University Hospital, Israel. INTERVENTION: Every patient of the EG during a period of 30 consecutive days consumed 330 ml of Maccabee beer (> 20 g of alcohol). The pts of the CG did not consume alcohol during the trial period. METHODS: A wide range of tests including total cholesterol, LDL-C, HDL-C, total tocopherol and alpha-tocopherol. RESULTS: Only in the pts of the EG were found a tendency to an increase of the level of HDL-C and a statistically significant rise in the level of total tocopherol (P < 0.025) and alpha-tocopherol (P < 0.025). CONCLUSIONS: Even a short period of moderate beer consumption leads to some favourable biochemical changes in blood of pts with CAD which are widely regarded as indicators of CAD prevention.

Alcohol Drinking↗
PubMed1997

Moderate beer consumption and the blood coagulation in patients with coronary artery disease.

OBJECTIVES: To evaluate the influence of a short period of moderate beer consumption on the status of the thrombolitic activity in patients with coronary artery disease (CAD). SUBJECTS AND DESIGN: From 28 patients with two- or three-vessel CAD 22 were randomly assigned to an experimental group (EG) and six to control group (CG). Before and after completion of the study every one of the 28 patients was examined and a wide range of laboratory tests was performed. SETTING: A University Hospital in Israel. INTERVENTION: Of the EG, 22 patients consumed 330 mL of beer day-1 (20 g of alcohol) for the 30-day period in addition to the usual antiatherosclerotic diet. Patients of the CG did not consume alcohol beverages. MAIN OUTCOME MEASURES: Fibrinogen, prothrombin time (PT), coagulant activity of Factor VII (F VIIc) and Factor VII antigen (F VIIag), and plasminogen activator inhibitor (PAI) levels were studied. RESULTS: After the investigation a statistically significant decrease was found in F VIIc (P < 0.01) and F VIIag (P < 0.001) and to a lesser extent a decrease in the value of PAI. Fibrinogen and PT remained unchanged in the EG also. CONCLUSIONS: Even a short period of moderate beer consumption results in a decrease in thrombogenic activity. The only sensitive tests were F VIIc and F VIIag. The decrease in thrombogenic activity may be the main cause of decreased mortality in patients with CAD who consume moderate quantities of alcoholic beverages.

Aged↗
PubMed2000

Occurrence of trichothecenes in Argentinean beer: a preliminary exposure assessment.

The presence of trichothecenes (deoxynivalenol, 3-acetyl deoxynivalenol, 15-acetyl deoxynivalenol, nivalenol, neosolaniol and diacetoxyscirpenol) was studied in 50 samples of Argentinean beer (nine different brands). Gas chromatography with electron capture detector was used for identification and quantification of these mycotoxins. The only mycotoxin detected was deoxynivalenol (DON). It was present in 44% of the samples, 18% were contaminated with more than 20 ng/ml. Toxin levels ranged from 4 to 221 ng/ml in positive samples. This is the first report on DON contamination of Argentinean beer. The estimate of probable daily intake (PDI) of DON from beer consumption in Argentina does not indicate a health hazard, but it has to be taken into account in calculations of total DON exposure in the population.

Argentina↗
PubMed2004

Determination of unusual soya and non-soya phytoestrogen sources in beer, fish products and other foods.

Fish and fish products (14 samples), Indian foods and meals (10 samples), spices (30 samples) and beers (10 samples) were analysed for their phytoestrogen content, and a number of significant non-soya sources of dietary phytoestrogens were identified. No isoflavones were detected in unprocessed, farmed or ocean fish, but some samples of processed fish products contained soya isoflavones, which are assumed to come from coatings or protein addition. Additionally, some processed fish products contained, genistein glycocongugates not derived from soya. Genistein was detected in Indian meals such that, for example, a single portion of a vindalooo curry contained 11 mg genistein. The origin was most likely from the spices used, since the analysis of curry powders, chilli powder, crushed red chillies, garam masala and tandoori powder revealed that some contained genistein at more than 100 mg kg(-1). Cumin was the most likely source material, although not all individual samples of cumin tested contained high levels of genistein. Prenylnaringenin phytoestrogens were determined in UK hop-based beers at mean concentrations of 0.21 mg(-1) 6-prenylnaringenin and 0.06mg(-1) 8-prenylnaringenin. The beers also contained traces of daidzein, genistein and biochanin A. The significance of 'hidden soya' in processed foods and these non-soya sources of phytoestrogens is that UK dietary intake of phytoestrogens must be assumed to be higher than estimated previously and that some sources of phytoestrogens remain poorly characterized.

Beer↗
PubMed2005

Survey of aflatoxins in beer sold in Canada.

Between March 1998 and March 2002, 304 samples of domestic (Canadian) and imported beers from 36 countries were picked up for the determination of aflatoxins B1, B2, G1 and G2. Twelve samples were positive with aflatoxins greater than the limit of quantitation (LOQ) (aflatoxin B1, 4.4 ng l(-1); aflatoxin B2, 3.4 ng l(-1); aflatoxin G1, 11.2 ng l(-1); and aflatoxin G2, 6.2 ng l(-1)). Five samples from Mexico, two samples from Spain and one from Portugal contained aflatoxin B1. Four samples from India contained aflatoxins B1 and B2. The remaining samples contained less than the LOQ for aflatoxins B1, B2, G1 and G2. The analytical method for this survey was based on that of Scott and Lawrence (Scott PM, Lawrence GA. 1997. Determination of aflatoxins in beer. Journal of AOAC International 80:1229-1234.). Aflatoxins B1, B2, G1 and G2 were determined at parts per trillion (ng l(-1)) levels in beer by immunoaffinity column cleanup followed by derivatization with trifluoroacetic acid and reversed-phase liquid chromatography with fluorescence detection.

Aflatoxin B1↗
PubMedDate not supplied

A method for the investigation of free and protein-bound N-nitrosoproline in beer.

Hydrolysis of beer peptides and proteins by both mild enzymatic and vigorous alkaline conditions has established that peptide-bound N-nitrosoproline residues are not present in beer in significant quantities. Free N-nitrosoproline remains the single most abundant identified N-nitroso compound, and this accounts for up to 10% of the apparent total N-nitroso compounds (ATNC). Both hydrolysis and extractability studies strongly indicate that the majority of the ATNC are not associated with beer peptides, but rather are likely to be low molecular weight possessing in some cases an acidic functional group.

Beer↗
PubMedDate not supplied

International N-nitrosamine check sample programme: report on the performance in the 1st study dedicated to determination of N-nitrosamines in beer and malt.

Two samples, one beer and one malt, have been distributed to 55 laboratories in 15 countries, to be analysed for N-nitrosodimethylamine (NDMA) N-nitrosopyrollidine (NPYR) and N-nitrosoproline (NPRO) by the method of their choice. Results received from 35 laboratories demonstrated that at the low levels of contamination which may be encountered at present for NDMA in beer and malt, generally reliable data can be obtained in malt, but in beer, 20% of the results were discarded as outliers by the statistical test results. More variability was encountered for the analysis of NPYR. Only a limited number of results were provided for NPRO, which also showed greater variability.

Alcoholic Beverages↗
PubMedDate not supplied

An investigation of the levels of N-nitrosodimethylamine, apparent total N-nitroso compounds and nitrate in beer.

Over 170 retail samples of beer have been analysed for N-nitrosodimethylamine (NDMA), apparent total N-nitroso compounds (ATNC) and nitrate. Levels of NDMA ranged from below 0.1 up to 1.2 micrograms/kg with a mean of 0.2 micrograms/kg. ATNC was detected in 42% of the samples in concentrations of up to 569 micrograms (N-NO)/kg. The levels of nitrate ranged from less than 0.2 up to 143 mg/kg with a mean of 16.8 mg/kg. There was no correlation between the amounts of NDMA and ATNC found in the retail beers. Samples taken during the course of fermentation showed that NDMA was unaffected by the bacterial reduction of nitrate which causes ATNC formation. HPLC studies using a photolysis/chemiluminescence detector revealed that the ATNC in beer are highly polar species of as yet unknown identity.

Beer↗
PubMed1982

Effects of long term exposure to beer on the genesis and development of spontaneous mammary adenocarcinoma and prolactin levels in female virgin C3H/St mice.

The exposure of female inbred virgin C3H/St mice infected with the Bittner particle to a commercial brand of beer increases body weight but has no significant effects on survival, the incidence of spontaneous mammary adenocarcinoma, tumor latency, or growth even on continuous administration of beer in place of drinking water over the entire postweaning lifespan of the animals. Prolactin excretion in young beer-group mice was slightly elevated but not significantly different from the prolactin levels observed in normally maintained control animals.

Adenocarcinoma↗
PubMed2006

Kinetic analysis of beer primary fermentation using yeast cells immobilized by ceramic support adsorption and alginate gel entrapment.

Yeast cells were immobilized by absorption onto porous ceramic support and evaluated for continuous beer primary fermentation using a bioreactor in comparison to yeast cells immobilized by entrapment in calcium alginate gel. The effects of temperature and flow rate as a function of reaction/fermentation time on fermentation rate were investigated. The fermentation reaction (in terms of loss of total soluble solids in the beer wort as a function of time) was first-order with half-lifes in the range of approximately 9-11 hours at approximately 10-12 degrees C at beer wort linear flow rates of approximately 0.8-1.6 cm/minute for ceramic support, compared with approximately 16 hours for Ca-alginate gel, the former support matrix being more efficient and demonstrating greater potential for future commercial application.

Alginates↗
PubMed2005

Influence of beer, wine and spirits consumption on craving.

The importance of craving in alcoholism and the efficacy of treatment has been the subject of various studies. This study focuses on the consumption of different alcoholic beverages and their effect on craving, which has not yet been investigated. Therefore we assessed 197 inpatients using the Obsessive Compulsive Drinking Scale (OCDS) on the day of admission and after 1 week, distinguishing between the total score, the obsessive and the compulsive subscale. Socio-demographic data and the type of alcoholic beverage were recorded. Analysing data, the amount of beer consumption showed a significant influence on craving in male but not in female patients. These results were significant for the total score and both subscales of the OCDS (OCDS total score; day 0: Spearman's rho = 0.31; p = 0.001; logistic regression, dependent variable dichotomized OCDS total score day 0: OR = 1.18; 95% CI = 1.04 - 1.34; p = 0.011). On the other hand we, did not find any significant results for the amount of other beverages such as wine and spirits. Receiver operating curves analysis showed that beer consumption significantly predicts craving [area under the curve (AUC) = 0.66; p = 0.002]. We conclude that higher beer consumption is associated with higher withdrawal craving, at least in male patients. In addition, it is an important predictor for both obsessive and compulsive craving. Further studies are needed to clarify the pathophysiological basis of this finding.

Adult↗
PubMed2002

Intake of wine, beer, and spirits and the risk of clinical common cold.

To examine whether intakes of wine, beer, spirits, and total alcohol are associated with the risk of common cold, in 1998-1999 the authors analyzed data from a cohort study carried out in a population of 4,272 faculty and staff of five Spanish universities. Usual alcohol intake was assessed at baseline by means of a standardized frequency questionnaire that was validated in a random sample of the population. The authors detected 1,353 cases of common cold. Total alcohol intake and beer and spirits consumption were not related to the occurrence of common cold, whereas consumption of wine was inversely associated with the risk of common cold. When drinkers of >14 glasses of wine per week were compared with teetotalers, the relative risk was 0.6 (95% confidence interval: 0.4, 0.8) after adjustment for age, sex, and faculty/staff status. The association was stronger for red wine. These results remained unaltered after adjustment for total alcohol intake and for other potential risk factors for common cold. Findings suggest that wine intake, especially red wine, may have a protective effect against common cold. Beer, spirits, and total alcohol intakes do not seem to affect the incidence of common cold.

Alcohol Drinking↗
PubMed2003

Wine, liquor, beer, and mortality.

A substantially increased risk for heavy drinkers and a slightly reduced risk for lighter drinkers results in the J-shaped alcohol-mortality curve. Limited data suggest a more favorable mortality experience for drinkers of wine than for drinkers of liquor or beer. To examine these relations, the authors performed a cohort study of participants in a large Northern California prepaid health care program. Demographic and history data were collected from 128,934 adults undergoing health evaluations in 1978-1985, with subsequent death ascertained by an automated linkage system. Cox proportional hazards models with eight covariates were used to determine relative risk estimates according to total alcohol intake and days per week of drinking wine, wine types, beer, or liquor. The J-shaped alcohol-mortality relation was stable for 20 years. Independently, frequency of wine drinking was associated with lower mortality risk (p<0.001) largely because of lower coronary disease risk. Similar risk reductions were associated with red wine, white wine, other types of wine, and combinations of wine types. Much of the lower risk associated with light drinking was related to wine drinking. The authors conclude that drinkers of any type of wine have a lower mortality risk than do beer or liquor drinkers, but it remains unclear whether this reduced risk is due to nonalcoholic wine ingredients, drinking pattern, or associated traits.

Adult↗
PubMedDate not supplied

Type of alcoholic beverage and high-risk drinking: how risky is beer drinking in Korea?

AIMS: To examine the association of beverage type with high-risk drinking in Korea. METHODS: Data were analysed from the Korea's 1997 behavioural risk factor surveillance system survey collected by a stratified random sampling method (n = 1045). After alcohol consumption per drinking day was categorized into three risk levels for short-term or 'acute' harm on the basis of the World Health Organization's guidelines, logistic regression analysis adjusting for socio-demographic factors was performed for each beverage type. RESULTS: Using beer drinkers as the reference, those who drank soju (the most widely consumed traditional beverage in Korea) showed an adjusted odds ratio (OR) of 3.62 [95% confidence interval (CI) = 2.28-5.76] for high and very high risk from drinking and those who drank spirits had adjusted OR of 10.65 (95%CI = 4.32-26.27). CONCLUSIONS: In Korea, unlike in many western countries, beer is not the highest risk beverage. The relatively high price of beer in Korea is likely to be one influence. It is concluded that country-specific differences are important in studies on associations between alcoholic beverage types and high risk drinking.

Adult↗