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At least 19 recordsLinked to original sources
PubMed1979

Correlation between cancer mortality and alcoholic beverage in Japan.

Geographical correlations between standardized, mortality ratios (SMRs) of cancers and consumption of different types of alcoholic beverages (saké synthetic saké, shochu, beer, wine, and whisky), of cigarettes, and urbanization were examined for all 46 prefectures in Japan. Suggestive correlations were observed between cancer of the oesophagus in males and both shochu and whisky (r = 0.27 and 0.22 respectively), between cancer of the rectum in males and wine (r = 0.45), and between cancer of the prostate and shochu (r = 0.50). These correlations were also confirmed in the partial correlations between SMRs of cancers and consumption of alcoholic beverages, controlling for the two variables urbanization and consumption of cigarettes. Alhtough cancers of other sites were also correlated with certain types of alcoholic beverages, their associations seemed to be secondary to other factors. The validity of higher-order partial correlations and the problems of correlation study are also referred to.

Alcohol Drinking↗
PubMed1976

Gas chromatographic determination of micro amounts of cyanide residues in wines, distilled liquors, and other alcoholic beverages.

A gas chromatographic method for the determination of cyanide residues in alcoholic beverages has been developed from procedures previously reported for application to water samples. Quantitatively isolating HCN from alcoholic beverages presented difficulties not encountered with aqueous solutions, particularly in the presence of S02 in the sample. HCN was liberated from the acidified sample by heating at 70 degrees C, flushed into an NaOH absorber solution, converted to cyanogen bromide (CNBr), extracted into diisopropyl ether, chromatographed on a Porapak Q column, and detected by an electron capture detector. S02 that is present in most wines interfered with the bromination step and caused low recoveries. This interference was eliminated by initially converting any cyanide present in the sample to the stable mercuric cyanide salt and then purging the acidified sample solution of all S02. The Hg(CN)2 present was then dissociated by adding KI and the analysis proceeded as previously described. Mean recoveries of 80-97% were obtained for 2-20 mug cyanide from replicate analyses of spiked samples of distilled liquors free of S02. The relative standard deviations ranged from 6.1 to 11.1%. Mean recoveries of 65 to 91% were obtained in the same range of cyanide from replicate analyses of spiked wine samples known to contain S02, with relative standard deviations ranging from 0.8 to 10.2%. The limit of detection was 0.2 mug HCN.

Alcoholic Beverages↗
PubMed1975

Production and consumption of alcoholic beverages in the USSR. A statistical study.

The Soviet government has published few official statistics on alcoholic beverages. Using Soviet statistical, commerical and technical sources, however, estimates can be derived on the production and consumption of alcoholic beverages during the 1957-71 period, including urban and rural consumption, expenditures, tax revenues, imports and exports and use of agricultural products.

Agriculture↗
PubMed1976

Urticaria from alcoholic beverages.

Three cases of urticaria/angioneurotic oedema produced by alcoholic beverages are presented. In two of them, the causative agent was probably yeasts in wines. An intracutaneous test with Candida, a conjunctival provocation test with Candida, and peroral challenge tests with wines were positive in both cases. The symptoms disappeared when the patients went on a low-yeast diet. In the third case, ethanol itself and acetic acid apparently were the factors underlying urticaria. Peroral challenge tests with ethanol, brandy and acetic acid were positive, but those with acetaldehyde remained negative. The patient has been asymptomatic after giving up alcoholic drinks alone.

Adult↗
PubMed1976

Fate of DDT and parathion in grapes processed into arak, an alcoholic beverage.

Arak, the national alcoholic drink in Lebanon, was prepared from grapes to which either DDT or parathion had been added. Samples of the nine fractions produced from the fermentation and distillation steps were analyzed for DDT and parathion and their respective metabolites. DDT degraded to DDD during the fermentation step resulting in a sharp decrease in DDT level. The two distillation steps contributed to a further decrease in the DDT level so that the final product contained less than 2% of the amount found in the fresh grape juice. Although the concentration of DDD increased sharply during fermentation, it also decreased to a negligible level during the subsequent distillation procedure. Parathion was more stable than DDT during the fermentation and first distillation steps. However, the second distillation process caused a sharp decline in its level and the Arak contained only about 6% of the residues present in the fresh juice, paranithophenol being the only metabolite detected.

Alcoholic Beverages↗
PubMed1979

The supplementation of alcoholic beverages with thiamine--a necessary preventive measure in Queensland?

The large and increasing number of cases of Korsakoff's psychosis in a Queensland mental hospital prompts an examination of the theoretical and practical issues concerning the supplementation of alcoholic beverages with thiamine. It is concluded that supplementation of alcoholic beverages in Queensland with thiamine (and in particular with one of the allithiamines) warrants urgent and unprejudiced consideration.

Alcohol Amnestic Disorder↗
PubMed2025

Breeding of yeast strains with intracellular amino acid accumulation for value-added alcoholic beverages.

The yeast Saccharomyces cerevisiae converts amino acids into volatile compounds with fruity and floral aromas during fermentation. These amino acid-derived aroma compounds play a critical role in defining the taste and flavor of alcoholic beverages such as sake, beer, and wine. The productivity of amino acid-derived aroma compounds depends on the intracellular availability of their precursor amino acids. Therefore, breeding yeast strains that accumulate amino acids provides a practical approach to developing alcoholic beverages with more unique and attractive sensory characteristics. In this minireview, we describe the isolation of yeast strains that overproduce branched-chain amino acids and phenylalanine, obtained through conventional mutagenesis of industrial brewing yeasts. We also discuss the mechanisms responsible for the increased production of these amino acids in the mutant strains, including altered feedback regulation and transcriptional control of key enzymes involved in their biosynthesis. In addition, we briefly introduce a plasmid-free genome editing system that enables precise modification of metabolic pathways without the integration of foreign DNA, allowing the construction of strains that are not classified as genetically modified organisms. This method represents a promising tool that allows flexible and fine-tuned engineering of yeast metabolic pathways, including the development of strains with tailored aroma profiles.

Saccharomyces cerevisiae↗
PubMed1976

Estimated U.S. alcoholic beverage consumption, 1790-1860.

From 1790 to 1830 American consumption of alcoholic beverages generally rose, with an increased use of spirits, a high but declining consumption of hard cider, and a negligible intake of wine and beer. Intake of absolute alcohol peaked in 1830, at a rate twice that estimated for 1970. From 1830 to 1860 consumption fell sharply, but since 1860 consumption has fluctuated much less.

Age Factors↗
PubMed2025

Association of alcohol and different types of alcoholic beverages on the risk of buccal mucosa cancer in Indian men: a multicentre case-control study.

INTRODUCTION: While a large proportion of buccal mucosa cancer (BMC) is attributed to tobacco use, the contribution of alcohol is little-known. In India, alcohols include internationally-recognised (IRL) and locally-brewed liquor (LBL) types, which might contribute differently to the risk of BMC. We conducted an observational study to evaluate the association of local and foreign alcoholic beverage use on the risk of developing BMC. METHODS: Data from 1803 BMC cases and 1903 visitor controls from a multicentric case-control study was analysed for 11 IRLs and 30 LBLs. Healthy visitor controls were randomly sampled from the source population of the study centres which enrolled the cases. Quantitative data on the amount, the number of times consumed per day or week, and the lifetime duration of consumption for each of the alcoholic beverages were collected using an interviewer administered standardised questionnaire, which was then used to estimate the grams per day consumption of alcohol. Odds ratios (OR) and 95% CI were estimated after adjustment for potential confounders, including tobacco use. The joint effect of tobacco and alcohol on BMC risk, the attributable fraction (AF) of cases and state-wise population attributable fraction (PAF) were estimated. RESULTS: An increased risk of 1.68 (95% CI=1.44-1.97), 1.72 (95% CI=1.46-2.04), and 1.87 (95% CI=1.46-2.39) was observed for ever-users of any alcohol, IRLs and LBLs, respectively for BMC. The findings show 9 grams/day of alcohol increased the risk of BMC by approximately 50%, and 62% of cases could be attributed to alcohol drinking and chewing tobacco, with an overall PAF of 11.3% for India. CONCLUSION: This study shows that alcohol, even in low quantities, increases the risk for BMC. Prevention of consumption of tobacco and alcohol together could substantially reduce the incidence of BMC.

Humans↗