Association between Wine Consumption with Cardiovascular Disease and Cardiovascular Mortality: A Systematic Review and Meta-Analysis.

Background: The objective of this systematic review and meta-analysis was: (i) to examine the association between wine consumption and cardiovascular mortality, cardiovascular disease (CVD), and coronary heart disease (CHD) and (ii) to analyse whether this association could be influenced by personal and study factors, including the participants' mean age, the percentage of female subjects, follow-up time and percentage of current smokers. Methods: In order to conduct this systematic review and meta-analysis, we searched several databases for longitudinal studies from their inception to March 2023. This study was previously registered with PROSPERO (CRD42021293568). Results: This systematic review included 25 studies, of which the meta-analysis included 22 studies. The pooled RR for the association of wine consumption and the risk of CHD using the DerSimonian and Laird approach was 0.76 (95% CIs: 0.69, 0.84), for the risk of CVD was 0.83 (95% CIs: 0.70, 0.98), and for the risk of cardiovascular mortality was 0.73 (95% CIs: 0.59, 0.90). Conclusions: This research revealed that wine consumption has an inverse relationship to cardiovascular mortality, CVD, and CHD. Age, the proportion of women in the samples, and follow-up time did not influence this association. Interpreting these findings with prudence was necessary because increasing wine intake might be harmful to individuals who are vulnerable to alcohol because of age, medication, or their pathologies.

Health Effects of Red Wine Consumption: A Narrative Review of an Issue That Still Deserves Debate.

A strong controversy persists regarding the effect of red wine (RW) consumption and health. Guidelines for the prevention of cardiovascular diseases (CVD) and cancers discourage alcohol consumption in any form, but several studies have demonstrated that low RW intake may have positive effects on CVD risk. This review evaluated randomised controlled trials (RCTs), examining the recent literature on the correlations between acute and chronic RW consumption and health. All RCTs published in English on PubMed from 1 January 2000 to 28 February 2023 were evaluated. Ninety-one RCTs were included in this review, seven of which had a duration of more than six months. We assessed the effect of RW on: (1) antioxidant status, (2) cardiovascular function, (3) coagulation pathway and platelet function, (4) endothelial function and arterial stiffness, (5) hypertension, (6) immune function and inflammation status, (7) lipid profile and homocysteine levels, (8) body composition, type 2 diabetes and glucose metabolism, and (9) gut microbiota and the gastrointestinal tract. RW consumption mostly results in improvements in antioxidant status, thrombosis and inflammation markers, lipid profile, and gut microbiota, with conflicting results on hypertension and cardiac function. Notably, beneficial effects were observed on oxidative stress, inflammation, and nephropathy markers, with a modest decrease in CVD risk in five out of seven studies that evaluated the effect of RW consumption. These studies were conducted mainly in patients with type 2 diabetes mellitus, and had a duration between six months and two years. Additional long-term RCTs are needed to confirm these benefits, and assess the potential risks associated with RW consumption.

Do Beliefs about Alcohol and Cancer Risk Vary by Alcoholic Beverage Type and Heart Disease Risk Beliefs?

BACKGROUND: Alcohol is a leading risk factor for cancer, yet awareness of the alcohol-cancer link is low. Awareness may be influenced by perceptions of potential health benefits of alcohol consumption or certain alcoholic beverage types. The purpose of this study was to estimate awareness of the alcohol-cancer link by beverage type and to examine the relationship between this awareness and concomitant beliefs about alcohol and heart disease risk. METHODS: We analyzed data from the 2020 Health Information National Trends Survey 5 Cycle 4, a nationally representative survey of U.S. adults. RESULTS: Awareness of the alcohol-cancer link was highest for liquor (31.2%), followed by beer (24.9%) and wine (20.3%). More U.S. adults believed wine (10.3%) decreased cancer risk, compared with beer (2.2%) and liquor (1.7%). Most U.S. adults (>50%) reported not knowing how these beverages affected cancer risk. U.S. adults believing alcoholic beverages increased heart disease risk had higher adjusted predicted probabilities of being aware of the alcohol-cancer link (wine: 58.6%; beer: 52.4%; liquor: 59.4%) compared with those unsure (wine: 6.0%; beer: 8.6%; liquor: 13.2%), or believing alcoholic beverages reduced (wine: 16.2%; beer: 21.6%; liquor: 23.8%) or had no effect on heart disease risk (wine: 10.2%; beer: 12.0%; liquor: 16.9%). CONCLUSIONS: Awareness of the alcohol-cancer link was low, varied by beverage type, and was higher among those recognizing that alcohol use increased heart disease risk. IMPACT: These findings underscore the need to educate U.S. adults about the alcohol-cancer link, including raising awareness that drinking all alcoholic beverage types increases cancer risk. See related commentary by Hay et al., p. 9.

Alcohol consumption and hepatocellular carcinoma: novel insights from a prospective cohort study and nonlinear Mendelian randomization analysis.

BACKGROUND: Heavy drinking was well associated with an increased risk of hepatocellular carcinoma (HCC), whereas the effect of low-to-moderate drinking on HCC remains under debate. METHODS: Participants from the UK Biobank with detailed information on alcohol use and free of common diseases were included. Daily pure alcohol intake (g/day) was calculated, and the predominant alcoholic beverage type was assigned for each participant. Additive Cox regression model and nonlinear Mendelian randomization (NLMR) analyses were performed to evaluate the association of alcohol intake with HCC. RESULTS: Of 329,164 participants (52.3% females, mean [SD] age = 56.7 [8.0] years), 201 incident HCC cases were recorded during the median follow-up of 12.6 years. The best-fitted Cox regression model suggested a J-shaped relationship between daily alcohol intake level and HCC risk. However, NLMR analysis did not detect a nonlinear correlation between alcohol use and HCC (nonlinearity P-value: 0.386). The J-shaped correlation pattern was detected only in subjects who mainly drank wine but not in those who mainly drank beer, spirits, or fortified wine. Moderate wine drinking showed a significant alanine transaminase (ALT)- and aspartate aminotransferase-lowering effect compared to that of the nondrinkers. In low-risk populations of HCC including women, people aged < 60 years, subjects with normal ALT levels, and those carrying non-risk genotypes of PNPLA3 rs738409 and TM6SF2 rs58542926, we observed a J-shaped correlation between alcohol use and HCC; however, a positive dose-response correlation was found in their respective counterparts, even in those predominantly drinking wine. CONCLUSIONS: Low-to-moderate drinking may be inversely associated with the risk of HCC in low-risk populations, which may be largely driven by wine drinking. However, those in high-risk populations of HCC, such as men and older people, and those with abnormal ALT levels and carry genetic risk variants, should abstain from drinking alcohol. Given the small HCC case number, further validations with larger case numbers are warranted in future works.

Perception of safety and consumption of alcoholic beverages during pregnancy.

This cross-sectional study of antenatal clinic attendees aimed to determine the proportions of pregnant women that consider different alcoholic beverages safe for their babies; and the proportions that took them in the index pregnancy. Five hundred and six women completed the questionnaires. Mean age was 30.07 ± 5.13 years. Mean parity was 1.44 ± 1.32. 478 (94.5%) were married. Three hundred and eighty-three (75.69%) had tertiary education. These proportions did not consider these alcoholic beverages harmful in pregnancy: palm wine 35.77%, stout 17.03%, beer 14.03%, alcoholic wine 13.83%, ogogoro (distilled fermented palm wine) 13.04% and gin/spirits 9.88%. The proportion that consumed different alcoholic beverages during pregnancy were: palm wine 17.20%, beer 5.33%, alcoholic wine 4.35%, stout 4.15%, ogogoro 1.58% and gin/spirits 0.59%. Pregnant women who considered various alcoholic beverages safe in pregnancy were significantly more likely to consume them during pregnancy. Healthcare providers should assess women's perception of the safety of different alcoholic beverages and offer counselling to discourage their consumption during pregnancy.Impact StatementWhat is already known on this subject? Babies exposed to alcohol in pregnancy are at increased risk of developing foetal alcohol spectrum disorders. No safe level of alcohol has been established for pregnancy. The level of alcohol consumption by pregnant women is still high in our practice environment.What do the results of this study add? The perception that a specific alcoholic beverage is safe and not harmful to the foetus, significantly increases the likelihood of the consumption of that alcoholic beverage by a pregnant woman.What are the implications of these findings for clinical practice and/or further research? Healthcare workers will need to enquire about specific alcoholic beverages especially those common within their practice environment. An enquiry should be made on the perception of safety and their consumption during pregnancy. Women who perceive certain alcoholic beverages are more likely to consume them during pregnancy and hence should receive specific counselling on the alcoholic content of these beverages and the risk to their babies to discourage the consumption of that alcoholic beverage during pregnancy.

[A CASE OF BRONCHIAL ASTHMA CAUSED BY EXPOSURE TO ASPERGILLUS ORYZAE IN A JAPANESE RICE WINE BREWERY WORKER].

A-55-year-old man who have been working in a Sake (Japanese rice wine) brewer for 27 years, came to the outpatient clinic because cough, dyspnea, and wheeze gradually worsen. These symptoms occurred immediately after exposure to Aspergillus oryzae in the brewing process since age 43. A dust mask was required to reduce these symptoms, but that work was interrupted by exacerbation of these symptoms. These symptoms disappeared when he was away from the on-site work. The SMART therapy using combined inhaler of budesonide (ICS) with formoterol (LABA) was effective to reduce these symptoms. In serological test total IgE antibody and Aspergillus specific IgE antibodies increased, whereas Aspergillus precipitating antibody and Asp f 1 (a major allergen of Aspergillus fumigatus) specific IgE antibody were negative. Eosinophilia in peripheral blood was not observed, and FeNO was not increased. Values of peak expiratory flow was reduced by 20.8% after exposure to Aspergillus oryzae in that work. Lung function test including reversibility test was intact, but FEV1 was fluctuated up to 400mL (15.9%) in the clinical course. Based on these variable clinical manifestations, laboratory data, and lung function test findings, this case was diagnosed as adult-onset atopic (Aspergillus-sensitized) bronchial asthma without allergic bronchopulmonary aspergillosis. Involvement of eosinophilic inflammation is unknown. Allergen may be considered to be Aspergillus oryzae, because these symptoms do not occur in any environment without exposure to Aspergillus oryzae. This patient is the first case of occupational asthma related to Aspergillus oryzae in a Japanese rise wine brewer.

How health warning labels on wine and vodka bottles influence perceived risk, rejection, and acceptance.

BACKGROUND: Wine consumption has a particular place in the culture of many European countries, and beliefs that wine offers health benefits are widespread. High consumption of wine and other alcoholic beverages among many Europeans correlates with alcohol-related accidents and disease burdens. Health warning labels (HWLs) on alcohol containers have been increasingly recommended to deter consumers from drinking. However, findings on the impact of HWLs on consumers' behavior have been mixed. Moreover, many European consumers have been found to reject the use of warning labels as a policy intervention, especially for wine, perhaps due to its cultural and economic importance. METHODS: An online study with a between-subjects design was conducted in Switzerland (N = 506) to assess whether HWLs can influence the perceived risk associated with drinking wine and vodka, a beverage insignificant to Swiss culture. Participants were presented an image of either a wine or vodka bottle with or without an HWL presenting a liver cancer warning statement. They were then asked to indicate their perceived risk of regularly consuming the depicted beverage. Acceptance and rejection of HWLs were also assessed. RESULTS: The perceived risk of vodka consumption exceeded the corresponding risk for wine but was unaffected by an HWL. Perceived health benefits were the main, negative predictor of perceived consumption risk. Participants mainly rejected HWLs due to their perceived effectiveness, perceived positive health effects, social norms, and individualistic values. CONCLUSIONS: Perceived risk is an important determinant of drinking behavior, and our results suggest that HWLs may be unable to alter risk perceptions. Furthermore, a strong belief in the health benefits of alcohol consumption, particularly wine consumption, reduce risk perceptions and may be unaffected by HWLs.

In Vitro and In Silico Interaction Studies with Red Wine Polyphenols against Different Proteins from Human Serum.

Previous reports have shown that consumption of wine has several health benefits; however, there are different types of wine. In the present study, red wines were investigated for their compositions of active ingredients. The interaction of each component in terms of its binding mode with different serum proteins was unraveled, and the components were implicated as drug candidates in clinical settings. Overall, the study indicates that red wines have a composition of flavonoids, non-flavonoids, and phenolic acids that can interact with the key regions of proteins to enhance their biological activity. Among them, rutin, resveratrol, and tannic acid have shown good binding affinity and possess beneficial properties that can enhance their role in clinical applications.

Yellow Wine Polyphenolic Compound Protects Against Doxorubicin-Induced Cardiotoxicity by Modulating the Composition and Metabolic Function of the Gut Microbiota.

BACKGROUND: Dietary polyphenols help to prevent cardiovascular diseases, and interactions between polyphenols and gut microbiota are known to exist. In this study, we speculated that gut microbiota-mediated metabolite regulation might contribute to the anticardiotoxic effects of yellow wine polyphenolic compound (YWPC) in doxorubicin (DOX)-treated rats. METHODS: 16S-rDNA sequencing was performed to analyze the effects of YWPC on the gut microbiota in DOX-treated rats (n=6). Antibiotics were used to investigate the contribution of the altered microbiome to the role of YWPC (n=6). Plasma metabolomics were also analyzed by untargeted gas chromatography-mass spectrometry systems. RESULTS: YWPC ameliorated DOX-mediated cardiotoxicity, as evidenced by increased cardiac and mitochondrial function and reduced levels of inflammation and myocardial apoptosis (P<0.05 for all). The low abundance of Escherichia-Shigella, Dubosiella, and Allobaculum, along with enrichment of Muribaculaceae_unclassified, Ralstonia, and Rikenellaceae_RC9_gut_group in the gut, suggested that YWPC ameliorated DOX-induced microbial dysbiosis. YWPC also influenced the levels of metabolites altered by DOX, resulting in lower arachidonic acid and linoleic acid metabolism and higher tryptophan metabolite levels (P<0.05 for all). Correlational studies indicated that YWPC alleviated DOX-induced inflammation and mitochondrial dysfunction by modulating the gut microbial community and its associated metabolites. Antibiotic treatment exacerbated cardiotoxicity in DOX-treated rats, and its effect on the gut microbiota partly abolished the anticardiotoxic effects of YWPC, suggesting that the microbiota is required for the cardioprotective role of YWPC. CONCLUSIONS: YWPC protected against DOX-induced cardiotoxicity in a gut microbiota-dependent manner. This supports the use of dietary polyphenols as a therapeutic approach for the treatment of cardiovascular diseases via microbiota regulation.

Wine, Polyphenols, and Mediterranean Diets. What Else Is There to Say?

A considerable amount of literature has been published claiming the cardiovascular benefits of moderate (red) wine drinking, which has been considered a distinguishing trait of the Mediterranean diet. Indeed, red wine contains relevant amounts of polyphenols, for which evidence of their biological activity and positive health effects are abundant; however, it is also well-known that alcohol, even at a low level of intake, may have severe consequences for health. Among others, it is directly related to a number of non-communicable diseases, like liver cirrhosis or diverse types of cancer. The IARC classifies alcohol as a Group 1 carcinogen, causally associated with the development of cancers of the upper digestive tract and liver, and, with sufficient evidence, can be positively associated with colorectum and female breast cancer. In these circumstances, it is tricky, if not irresponsible, to spread any message on the benefits of moderate wine drinking, about which no actual consensus exists. It should be further considered that other hallmarks of the Mediterranean diet are the richness in virgin olive oil, fruits, grains, and vegetables, which are also good sources of polyphenols and other phytochemicals, and lack the risks of wine. All of these aspects are reviewed in this article.

Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review.

Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world. Although the issue has prompted a surge in research on the subject in recent years, no singular solution has yet been identified that is capable of maintaining the quality of wine made from smoke-affected grapes. In this review, we summarize the main research on smoke taint, the key discoveries, as well as the prevailing uncertainties. We also examine methods for mitigating smoke taint in the vineyard, in the winery, and post production. We assess the effectiveness of remediation methods (proposed and actual) based on available research. Our findings are in agreement with previous studies, suggesting that the most viable remedies for smoke taint are still the commercially available activated carbon fining and reverse osmosis treatments, but that the quality of the final treated wines is fundamentally dependent on the initial severity of the taint. In this review, suggestions for future studies are introduced for improving our understanding of methods that have thus far only been preliminarily investigated. We select regions that have already been subjected to severe wildfires, and therefore subjected to smoke taint (particularly Australia and California) as a case study to inform other wine-producing countries that will likely be impacted in the future and suggest specific data collection and policy implementation actions that should be taken, even in countries that have not yet been impacted by smoke taint. Ultimately, we streamline the available information on the topic of smoke taint, apply it to a global perspective that considers the various stakeholders involved, and provide a launching point for further research on the topic.

Composição volátil das uvas ao espumante da cv. Chardonnay em diferentes condições de manejo no sul de Minas Gerais (Brasil) / Volatile composition from grapes to sparkling wine of Chardonnay vine in different management conditions in southern of Minas Gerais (Brazil)

O aroma é um dos fatores mais importantes na determinação da qualidade e do caráter do vinho. Isso se deve à presença de compostos voláteis que estão associados às suas características organolépticas ou diferentes proporções entre estes compostos que podem ser influenciadas por fatores vitícolas (clima, solo, cultivar, manejo) e enológicos (maturação da uva, fermentação, tratamentos pósfermentativos). A região do sul de Minas Gerais vem se destacando na produção de espumantes de qualidade, e, nesse contexto, o presente trabalho teve como objetivo conhecer a influência do manejo da videira no desenvolvimento do aroma, da baga até o espumante, a fim de estabelecer associações com a qualidade do produto final. Os experimentos foram realizados com a cultivar Chardonnay em diferentes condições de manejo, em que foram avaliados clones, porta-enxertos, sistemas de condução e densidades de plantio. Foram analisados os compostos voláteis livres por HS-SPME/GC-MS das bagas, mostos, vinhos base e espumantes nas safras 2016, 2017 e 2018. O trabalho foi dividido em quatro partes para a apresentação dos resultados. A primeira consistiu em verificar a influência do material genético na composição volátil da cv. Chardonnay com os experimentos de clones e portaenxertos; a segunda parte avaliou a composição volátil do clone 809 até o espumante; a terceira, em analisar as vinificações dos diferentes sistemas de condução; e a quarta, em avaliar a evolução dos compostos voláteis da baga ao espumante e analisar os aromas que as densidades de plantio podem conferir ao espumante. As principais classes de compostos aromáticos identificados nas matrizes foram: C6-C9 aldeídos, álcoois superiores, aldeídos ramificados, benzenoides, monoterpenoides, norisoprenoides, sesquiterpenoides, cetonas e ácidos graxos. Os resultados mostraram que os clones e os porta-enxertos apresentaram perfis voláteis diferentes, indicando que a variabilidade entre os clones e que a enxertia têm influência no metabolismo da baga; o clone 809 apresenta maior abundância de compostos monoterpenoides, confirmando o seu caráter moscato, das uvas aos espumantes; os diferentes sistemas de condução e densidades de plantio alteram o metabolismo da14 baga, refletindo no perfil volátil dos espumantes nas safras estudadas. Dessa forma, os dados indicam que a composição volátil sofre influência do manejo da videira ao espumante

Aroma is one of the most important factors in determining the quality and character of wine. This is due to the presence of volatile compounds that are associated with their organoleptic characteristics or different proportions among these compounds that can be influenced by viticultural (climate, soil, cultivar, management) and oenological factors (grape maturation, fermentation, post fermentation treatments). The southern region of Minas Gerais has been standing out in the production of quality sparkling wines, and in this context, the purpose of the present work was to learn about the influence of grapevine management on the development of aroma, from berry to sparkling wine, in order to establish associations with the quality of the final product. The experiments were carried out with the Chardonnay cultivar under different management conditions, in which clones, rootstocks, trellising systems and planting densities were evaluated. The free volatile compounds by HS-SPME/GC-MS of the berries, musts, base and sparkling wines in the 2016, 2017 and 2018 harvests were analyzed. The work was divided into four parts in order to present the results. The first part consisted of verifying the influence of genetic material on the volatile composition of the cv. Chardonnay with the experiments on clones and rootstocks; the second part evaluated the volatile composition of clone 809 up to the sparkling wine; the third one part analyzed the vinification of the different trainig systems; and the fourth part evaluated the evolution of the volatile compounds from the berry to the sparkling wine and analyzed the aromas that the planting densities can confer to the sparkling wine. The main classes of aromatic compounds identified in the matrices were: C6-C9 aldehydes, higher alcohols, branched aldehydes, benzenoids, monoterpenoids, norisoprenoids, sesquiterpenoids, ketones and fatty acids. The results showed that the clones and the rootstocks have different volatile profiles, indicating that variability among clones and that grafting have great relevance to the berry secondary metabolism; the 809 clone presents a greater abundance of monoterpenoid compounds, confirming its muscat character, from grapes to sparkling wines; the different training systems and planting densities alter the berry´s metabolism, reflecting16 in the volatile profile of sparkling wines in the studied harvests. The data indicate that the volatile composition is influenced by the management of the berry to the sparkling wine

[Differential health effects of alcoholic beverages: an umbrella review of observational studies.] / Tipos de bebidas alcohólicas y efectos diferenciados en la salud: una revisión paraguas de estudios observacionales.

BACKGROUND: There is great controversy about whether the consumption of different types of alcoholic beverages has different effects on health. The objective was to carry out an umbrella review of the studies that described the association between the consumption of different types of alcoholic beverages and various health indicators. METHODS: Search through PubMed (from January 2000 to February 2019) of systematic reviews and meta-analysis that reported quantitative results of the association between the consumption of different types of alcoholic beverages and health effects. 26 studies were identified: 21 related to cancer, three to cardiometabolic diseases, two to neurodegenerative diseases, and one to general mortality. RESULTS: The results were heterogeneous. The great methodological differences in the estimation of alcohol intake, control of confounding variables, and the evaluation of statistical difference between types of beverages, made it very difficult to conclude whether they cause an unequal effect on health. In general mortality and cardiometabolic diseases, it was suggested that beer and spirits appear to have a greater negative effect than wine, but the differences were not statistically significant. Regarding cancer, in those types where the causal evidence is totally consistent: oropharynx, colorectal and breast (women), the reviews did not show a differentiated effect according to the type of alcoholic beverages. Regarding neurodegenerative diseases, the available information did not allow clear conclusions to be drawn. CONCLUSIONS: The reviewed evidence does not allow to conclude that the consumption of wine, beer or spirits, has a differential effect on cardiometabolic, cancer or neurodegenerative diseases.

OBJETIVO: Existe gran controversia sobre si el consumo de diversos tipos de bebidas alcohólicas tiene efectos diferenciados en la salud. El objetivo de este estudio fue realizar una revisión paraguas de los estudios que describían la asociación del consumo de diferentes tipos de bebidas alcohólicas con diversos indicadores de salud. METODOS: Se realizó una búsqueda a través de PubMed (entre enero de 2000 y febrero de 2019) de revisiones sistemáticas y metaanálisis que reportaban resultados cuantitativos de la asociación entre el consumo de diferentes tipos de bebidas alcohólicas y efectos en salud. Se identificaron 26 estudios: veintiuno estaban relacionados con cáncer, tres con enfermedades cardiometabólicas, dos con neurodegenerativas y uno con mortalidad general. RESULTADOS: Los resultados fueron heterogéneos. Las grandes diferencias metodológicas en la estimación de la ingesta de alcohol, el control de las variables confusoras y el contraste de las estimaciones entre el tipo de bebidas hacían muy difícil concluir sobre si provocaban un efecto desigual en la salud. En la mortalidad general y las enfermedades cardiometabólicas, aunque parece que la cerveza y los licores tenían un mayor efecto negativo que el vino, las diferencias entre tipos de bebidas no eran estadísticamente significativas. Respecto al cáncer, en aquellos tipos cuya evidencia causal era totalmente consistente (orofaringe, colorrectal y de mama [mujeres]), las revisiones no mostraban un efecto diferenciado según los tipos de bebidas alcohólicas. Respecto a las enfermedades neurodegenerativas, la información disponible tampoco permitía establecer claras conclusiones. CONCLUSIONES: La evidencia revisada no permite afirmar que el consumo de vino, cerveza o licores tenga un efecto diferencial en las enfermedades cardiometabólicas, las neurodegenerativas o el cáncer.

Alcohol, Alcoholic Beverages and Risk of Esophageal Cancer by Histological Type: A Dose-Response Meta-Analysis of Observational Studies.

AIMS: We conducted a dose-response meta-analysis to explore the association between alcohol and particular alcoholic beverages with risk of esophageal cancer (EC) by histological type [esophageal squamous cell carcinoma (ESCC) and esophageal adenocarcinoma (EAC)] and whether the association differs according to gender. METHODS: PubMed and Web of Science databases were searched for relevant articles published between January 1960 and December 2019. The pooled relative ratios (RRs) and 95% confidence interval (CI) were calculated with the fixed or random effect model. The dose-response relationship was assessed by restricted cubic spline. RESULTS: A total of 74 published articles involving 31,105 cases among 3,369,024 participants were included in this meta-analysis. The pooled RRs of the highest versus lowest alcohol intake were 3.67 (95% CI, 2.89,4.67) for EC, 5.11 (95% CI, 3.60,7.25) for ESCC and 0.96 (95% CI, 0.79,1.16) for EAC. The above-mentioned associations were observed in cohort design, for different alcoholic beverages (beer, wine and liquor/spirits) and gender. Evidence of a nonlinear dose-response relationship for EC risk with alcohol intake was found (Pnon-linearity < 0.001), and a linear relationship (Pnon-linearity = 0.216) suggested that the risk of ESCC increased by 33% for every 12.5 g/day increment of alcohol intake. CONCLUSIONS: This meta-analysis suggests that alcohol intake might significantly increase the incidence of EC, especially for ESCC.

Race- and sex-specific association between alcohol consumption and hypertension in 22 cohort studies: A systematic review and meta-analysis.

BACKGROUND AND AIMS: The alcohol-hypertension relation has been well documented, but whether women have protective effect or race and type of beverage consumed affect the association remain unclear. To quantify the relation between total or beverage-specific alcohol consumption and incident hypertension by considering the effect of sex and race. METHODS AND RESULTS: Articles were identified in PubMed and Embase databases with no restriction on publication date. Pooled relative risks (RRs) and 95% confidence intervals (CIs) were calculated by random effects models. Restricted cubic splines were used to model the dose-response association. This study involved 22 articles (31 studies) and included 414,477 participants. The hypertension risk was different among liquor, wine, and beer at 5.1-10 g/d of ethanol consumption (P-across subgroups = 0.002). The hypertension risk differed between men (RR: 1.14, 95% CI: 1.07, 1.20) and women (RR: 0.98, 95% CI: 0.89, 1.06) at 10 g/d (P-across subgroups = 0.005). We found a linear alcohol-hypertension association among white (P-linearity = 0.017), black people (P-linearity = 0.035), and Asians (P-linearity<0.001). With 10 g/d increment of consumption, the RRs for hypertension were 1.06 (95% CI: 1.04, 1.08), 1.14 (95% CI: 1.01, 1.28), and 1.06 (95% CI: 1.01, 1.10) for Asians, black, and white people, respectively. CONCLUSION: Sex modifies the alcohol-hypertension association at low level of alcohol consumption and we did not find evidence of a protective effect of alcohol consumption among women. Black people may have higher hypertension risk than Asians and white people at the same ethanol consumption.

Alcohol-Related Dermatitis: A Review.

: Wine, beer, liquor, and spirits are widely consumed in many cultures across the globe, and for some individuals, ingestion, cutaneous contact, or other exposure can lead to dermatologic findings. However, there currently exist no comprehensive reviews on alcohol-related dermatitis. Herein, we will provide an overview of alcohol-related dermatitis and contact urticaria, including the epidemiology and clinical manifestations, potential allergens found in alcoholic beverages, testing approaches, and strategies for allergen avoidance.