25 January 2023 In Phenolic compounds

We analyzed 3344 publications concerned with the health-related effects of resveratrol that occurs in wine and grapes. We discovered that publication activity increased until 2010 and decreased slightly afterwards.

The most frequent author keywords were classified into six groups: (1) beverage-related keywords, (2) compound-related keywords, (3) disease-related keywords, (4) effect-related keywords, (5) mechanism-related keywords, and (6) broader keywords.

By means of reference publication year spectroscopy, we analyzed and discussed the most frequently cited references (i.e., key papers) within the publication set. A rather large portion of the key papers exhibit a deliberative or positive attitude and report on the health effects of resveratrol, although limited data in humans preclude drawing unambiguous conclusions on its health-related benefits. From our analysis, we could not identify specific publications that provide a distinct change of direction of the ongoing scientific discourse. Moderate red wine consumption seems to bear the potential of being health promoting, whereas excessive alcohol consumption can induce liver cirrhosis and cancer.

22 September 2022 In General Health

We aimed to investigate whether alcohol intake contributes to lung function levels and which beverage type may have an effect. We investigated 3742 participants from the Wuhai-Zhuhai Cohort and 12,526 participants from the Dongfeng-Tongji Cohort, and they were followed up for 3 and 5 years, respectively. Information on the type and daily amount of alcohol intake was collected through face-to-face interviews. Lung function was measured by trained physicians using electronic spirometers. Compared with nondrinkers, moderate alcohol intake was significantly associated with a 70.03 and 74.92 mL increase in FEV1 and FVC, respectively (P < 0.05), after adjusting for covariates. With regard to beverage type, red wine was associated with a 105.31 and 98.91 mL increase in FEV1 and FVC, respectively (P < 0.05). Moderate alcohol intake was also associated with a 53.37 and 66.17 mL increase in FEV1 and FVC for liquor, respectively, and a 106.90 and 103.62 mL increase for red wine (all Ps < 0.05). In the longitudinal analyses, moderate alcohol intake and red wine were associated with a 67.77 and 103.77 mL increase in FVC, respectively (P < 0.05). Moderate alcohol intake is associated with increased lung function, especially for red wine. Further studies are needed to investigate the potential mechanism.

15 June 2022 In General Health

OBJECTIVES: To test the efficacy of calorie labelling for alcoholic and non-alcoholic beverages on restaurant menus on noticing calorie information, calorie knowledge, and perceived and actual influence on hypothetical beverage orders.

METHODS: Participants included upper-level university students of legal drinking age residing in Ontario, Canada (n = 283). Using a between-groups experiment, participants were randomized to view one of two menus: (1) No Calorie Information (control), and (2) Calorie Information adjacent to each beverage. Participants completed a hypothetical ordering task, and measures related to noticing calorie information, calorie knowledge, and actual and perceived influence of calorie information on beverages ordered were assessed. Linear, logistic, and multinomial logistic regression models were used to examine the four outcomes.

RESULTS: The odds of noticing calorie information were significantly higher in the Calorie Information (72.6%) versus No Calorie Information condition (8.0%) (OR = 43.7, 95% CI: 16.8, 113.8). Compared to those in the No Calorie Information condition, participants in the Calorie Information condition had significantly lower odds of responding 'Don't know' (OR = 0.04, 95% CI: 0.02, 0.09), underestimating (OR = 0.06, 95% CI: 0.02, 0.2), and overestimating (OR = 0.05, 95% CI: 0.02, 0.2) versus accurately estimating calories in beverages ordered. No significant differences were observed between menu labelling conditions in the calories in beverages ordered or the perceived influence of calorie information on the number of beverages ordered.

CONCLUSION: Exposure to menus with calorie information increased consumers noticing the calorie information, and accurately estimating calories in alcoholic and non-alcoholic beverages ordered. These results have implications for policy-makers considering mandatory menu labelling policy inclusive of alcoholic beverages.

25 August 2020 In General Health

Alcoholic beverages have been consumed for thousands of years, attracting great human interest for social, personal, and religious occasions. In addition, they have long been debated to confer cardioprotective benefits. The French Paradox is an observation of a low prevalence of ischemic heart disease, with high intakes of saturated fat, a phenomenon accredited to the consumption of red wine.

Although many epidemiological investigations have supported this view, others have attributed it to beer or spirits, with many suggesting that the drink type is not important. Although excessive consumption of alcoholic beverages is commonly regarded to be detrimental to cardiovascular health, there is a debate as to whether light-to-moderate intake is cardioprotective. Although there is extensive epidemiological support for this drinking pattern, a consensus has not been reached.

On the basis of published work, we describe the composition of wine and the effects of constituent polyphenols on chronic cardiovascular diseases

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