Bibliografias temáticas / Drinking of alcoholic beverages – history

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Literatura científica selecionada sobre o tema "Drinking of alcoholic beverages – history"

Autor: Grafiati

Publicado: 29 de julho de 2024

Última modificação: 5 de julho de 2025

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Artigos de revistas sobre o assunto "Drinking of alcoholic beverages – history"

Pereda Rodríguez, Yoelys, Sissy del Campo Martínez, Lázaro Pablo Linares Cánovas, Olga Inguanzo Llauel, and Marta María Pérez Martin. "Risk behaviors in adolescents. Medical office 59. Policlínico Turcios lima." SCT Proceedings in Interdisciplinary Insights and Innovations 1 (December 10, 2023): 128. http://dx.doi.org/10.56294/piii2023128.

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Introduction. Adolescence is one of the most important periods of human life. The consumption of alcohol and drugs constitutes one of the possible ways for adolescents to “experience” new ways of acting and feeling. Objectives. To evaluate the risk behavior towards the consumption of alcoholic beverages and cigarettes in adolescents of clinic 59 of the “Luis A Turcios Lima” Polyclinic, from July to December 2022. Methodology: A descriptive cross-sectional study was carried out in 47 adolescents, matching the universe with the sample. The variables studied were: age of onset of smoking and drinking, place where the risky behaviors began, coexistence with alcoholic or smoking family members. Knowledge about the harmful effects of alcoholism and smoking. A survey was applied. Results: 97.8% of the adolescents with risky behaviors started them after 14 years of age and 59.5% were at parties and 29.7% with friends. 74.4 % had no family history of alcoholics and smokers and 65.9 % had inadequate knowledge about the harmful effects of smoking and drinking alcoholic beverages. Conclusions: Most adolescents started smoking and drinking alcoholic beverages after the age of 14 years, at parties and with friends, a large number of them do not live with alcoholics or smokers. There is inadequate knowledge about the harmful effects of smoking and drinking alcoholic beverages

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Grigor’eva, Irina N. "Pancreatic cancer risk: alcoholic and non-alcoholic beverages." Terapevticheskii arkhiv 94, no. 2 (2022): 265–70. http://dx.doi.org/10.26442/00403660.2022.02.201375.

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This article provides an overview of the metaanalyzes (PubMed, 19952019) of alcohol and non-alcoholic (coffee, tea, dairy products) beverage consumption in relation to risk of pancreatic cancer PC (PubMed, 19952019). Increased the PC risk was associated with high alcohol intake. The increased risk for heavy drinking did not explained by residual confounding by history of pancreatitis or tobacco smoking or diabetes. Light-moderate alcohol intake may reduced the PC risk, probably due to the fasting insulin levels decrement, which leads to the diminished the РС risk. The association between alcohol and the PC was stronger in men than in women. Some metaanalyzes demonstrated that a small amount of coffee may reduce PC risk, and a large amount to increase PC risk. Another meta-analyzes have not confirmed any association between the PC risk and coffee or tea consumption. One meta-analysis revealed a direct association of the PC risk with the dairy products consumption, but most research showed no such connection. Nutrition is considered to be associated with the PC risk, but the degree of risk due to structure of beverages consumption (dose, duration, alcohol, coffee, tea, dairy products pattern) is still not clear.

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Bhattacharjee, Darshana. "Mate Drinks: Evolution, History, and Contemporary Times!" Praxis International Journal of Social Science and Literature 6, no. 7 (2023): 57–65. http://dx.doi.org/10.51879/pijssl/060706.

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Stimulating beverages are often consumed by people because these help them to rejuvenate. There are a variety of non-alcoholic drinks that are prepared for consumption daily. Caffeine is the primary stimulant observed in most beverages like coffee and tea. People worldwide consume this drink. On the other hand, green tea is a new but popular concoction prepared by steeping green tea leaves, but the caffeine content here is low enough. Therefore, despite the benefits of green tea, people still searched for a potent caffeine drink that was not safe for regular consumption. In the search for appropriate caffeinated drinks, the name Yerba Mate features a prominent one. Yerba mate is extracted from Ilex paraguariensis plants, commonly found in North-East Argentina, Southern Brazil, and Paraguay. Yerba Mate is not a discovery. People traditionally consumed it as a hot or cold beverage before the Spanish colonial era. It was common among the Káingang and Guaraní people. The Yerba Mate became famous in South America during the Spanish colonial era. In the 1900s, Julio Martin initiated the first commercial and organized production of Yerba Mate. Argentina is the biggest producer and exporter of Yerba Mate among other South American countries. Several different varieties of tea are available for consumption, but the drinking of Yerba Mate is associated with a friendly gesture, and its drinking is rooted in deep social ties. The sense of sharing in a community is a prominent feature associated with the drinking of Yerba Mate. Sharing the drink in a community serves as an invitation to open communication among people. The custom of giving messages through the Yerba Mate drink is age-old. For instance, if a woman served Yerba Mate to a Man with lemon verbena leaves, it hinted love. On the other hand, if the drink was served with bombú tree leaves, it showed rejection. During the Pandemic, the physical sharing custom of the drink replaced this tradition with video sharing. But this brought people closer in another form. The popularity of Yerba Mate, with its social roots, made its way into the world. The study aims to document the history and present popularity of Yerba Mate. Apart from the social and aphrodisiac nature of the drink, the study also focuses on the benefits of Yerba Mate. The research compares Yerba Mate with other popular beverages to assess the effectiveness of this drink.

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Skrzynski, Carillon J., Kasey G. Creswell, Timothy Verstynen, Rachel L. Bachrach, and Tammy Chung. "The influence of negative mood on solitary drinking preference: An experiment with young adult solitary drinkers." PLOS ONE 16, no. 2 (2021): e0247202. http://dx.doi.org/10.1371/journal.pone.0247202.

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Solitary drinking is a risk marker for alcohol use disorder; thus, it is important to identify why individuals drink alone and for whom this association is particularly relevant. Evidence suggests the desire to ameliorate negative affect (NA) motivates solitary drinking, with some individuals particularly likely to drink alone to cope, but all past studies are cross-sectional. The present study therefore aimed to determine whether 1) experimentally induced NA increased preferences to drink alcohol alone, and 2) whether the relationship between NA and choosing to drink alcohol alone was moderated by neuroticism, drinking to cope motives, and social anxiety. Current drinkers (ages 21-29) with a solitary drinking history (N=126) were randomly assigned to either NA, positive affect [PA], or no affect change (control) conditions via differing cognitive task feedback. After the mood manipulation, participants chose between drinking alcoholic or nonalcoholic beverages in one of two contexts: alone or socially. Evidence regarding effectiveness of the mood manipulation was mixed, and few chose non-alcoholic beverages in either context. Condition did not influence outcome choice. Across conditions, increases in NA and the importance placed on receiving one’s context choice were associated with solitary (versus social) alcohol preference. Neuroticism and its interaction with NA change also influenced choice; individuals high in neuroticism chose more solitary (versus social) drinking contexts while the opposite was true for those low in neuroticism, and among the latter, the preference difference was more pronounced with relatively smaller NA increases. Findings are discussed based on the existing solitary drinking literature.

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Lowe, Gordon, Gerald Shaper, Peter Whincup, et al. "The effects of different alcoholic drinks on lipids, insulin and haemostatic and inflammatory markers in older men." Thrombosis and Haemostasis 90, no. 12 (2003): 1080–87. http://dx.doi.org/10.1160/th03-04-0221.

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SummaryLight to moderate drinking is associated with lower risk of coronary heart (CHD) than non-drinkers. We have examined the relationships between total alcohol intake and type of alcoholic beverage and several potential biological mechanisms.We carried out the study in 3158 men aged 60-79 years drawn from general practices in 24 British towns with no history of myocardial infarction, stroke or diabetes and who were not on warfarin. Total alcohol consumption showed a significant positive dose-response relationship with high density lipoprotein cholesterol (HDL-C), coagulation factor IX, haematocrit, blood viscosity, and tissue plasminogen (t-PA) antigen, and an inverse dose-response relationship with insulin, fibrinogen, von Willebrand factor (vWF) and triglycerides after adjustment for possible confounders. Total alcohol consumption showed weak associations with plasma viscosity and fibrin D-dimer, and no association with factors VII, VIII, or C-reactive protein (CRP). Wine was specifically associated with lower CRP, plasma viscosity, factor VIII and triglycerides.The findings are consistent with the suggestion that HDL-C in particular but also insulin and haemostatic factors may contribute to the beneficial effect of light to moderate drinking on risk of CHD.Wine has effects that may confer greater protection than other alcoholic beverages.

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Skourlis, Nikolaos, Paraskevi Massara, Ioannis Patsis, Eleni Peppa, Klea Katsouyanni, and Antonia Trichopoulou. "Long-Term Trends (1994–2011) and Predictors of Total Alcohol and Alcoholic Beverages Consumption: The EPIC Greece Cohort." Nutrients 13, no. 9 (2021): 3077. http://dx.doi.org/10.3390/nu13093077.

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The aim of this study was to evaluate the longitudinal changes in alcohol consumption (total alcohol and types of alcoholic beverages) of the Greek EPIC cohort participants (28,572) during a 17-year period (1994–2011), with alcohol information being recorded repeatedly over time. Descriptive statistics were used to show crude trends in drinking behavior. Mixed-effects models were used to study the consumption of total alcohol, wine, beer and spirits/other alcoholic beverages in relation to birth cohort, socio-demographic, lifestyle and health factors. We observed a decreasing trend of alcohol intake as age increased, consistent for total alcohol consumption and the three types of beverages. Older birth cohorts had lower initial total alcohol consumption (8 vs. 10 g/day) and steeper decline in wine, spirits/other alcoholic beverages and total alcohol consumption compared to younger cohorts. Higher education and smoking at baseline had a positive association with longitudinal total alcohol consumption, up to +30% (vs. low education) and more than +25% (vs. non-smoking) respectively, whereas female gender, obesity, history of heart attack, diabetes, peptic ulcer and high blood pressure at baseline had a negative association of −85%, −25%, −16%, −37%, −22% and −24% respectively. Alcohol consumption changed over age with different trends among the studied subgroups and types of alcohol, suggesting targeted monitoring of alcohol consumption.

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MAGER, ANNE. "THE FIRST DECADE OF ‘EUROPEAN BEER’ IN APARTHEID SOUTH AFRICA: THE STATE, THE BREWERS AND THE DRINKING PUBLIC, 1962–72." Journal of African History 40, no. 3 (1999): 367–88. http://dx.doi.org/10.1017/s0021853799007495.

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The study of liquor provides an opportunity for re-examining relations between states and economies. Recent works in European social history have shown that liquor occupies an ambiguous space between economic, social and cultural production while studies of liquor in colonial Africa repeatedly raise the problem of how economic freedoms pertaining to liquor were constructed in relation to the perceived character of persons in society. More specifically, the notion of ‘European liquor’ in colonial discourse suggests that the liquor of colonial masters should be aspired to. ‘European liquor’ was repeatedly contrasted to indigenous brews of lower alcoholic content that were pronounced to be uncivilized and primitive. It implied that drinkers of sorghum beer, palm wine and other beverages fermented from African grains and fruits would progress to the ‘superior’ beverages of their colonial masters. Critically, it assumed that transition to the higher alcoholic content required the discipline of ‘European’ lifestyles. Gradualism, however, often gave way to expediency. Colonial regimes repeatedly set aside fears of the effect of ‘foreign’ liquor on African subjects in the interest of revenue and political gains. The importation of gin by the colonial authority in Ghana provided the regime with revenue for its administration; in colonial Nigeria and elsewhere, liquor was used by the state as a means of winning allies among chiefs.

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Zakharov, Anton. "Perceptions of Alcoholic Drinks in Ancient India: Theory and Practice." Vostok. Afro-aziatskie obshchestva: istoriia i sovremennost, no. 5 (2022): 6. http://dx.doi.org/10.31857/s086919080018609-6.

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Ancient Indian treatises on religious piety—dharmasūtra and dharmaśāstra—shame alcoholic drinks and drinking. Although there were many weak alcoholic beverages like beer, there is still a quarrel of distillation. Robert Marshall, Frank Raymond Allchin and Marianne Oort believe there was a distillation in the Vedic and later times, i.e. in the first millennium BCE. James McHugh and Irfan Habib connect distillation with the early second millennium CE. My paper treats perceptions of alcoholic drinks and drinking in Ancient India during early centuries CE, as evidenced by the Sanskrit classical treatises. The Laws of Manu, or Manusmṛti, blames drinking (pāna, mada, madyapa) and drinks (surā, madya) but admits their daily presence and naturalness for humankind. The Manusmṛti and Arthaśāstra give an evidence against distillation in the first centuries CE. The Arthaśāstra recommends and regulates liquor trade and the quality of various liquors, including surā made from grain, and grape wine, or madhu. The recipes described in the Arthaśāstra imply the wide use of spices, molasses, fruits and flowers of various plants in making various alcoholic drinks, including maireya and āsava. In the Kāmasūtra, surā, maireya, āsava, and grape wine are attributes of conversation with courtesans and of a household. According to the Kāmasūtra, a good woman has to make surā and āsava. The medical treatise of Ancient India Suśrutasaṃhitā recommends a moderate consumption of intoxicating drinks. Aśvaghoṣa’s Buddhacaritam—Acts of the Buddha—and Kālidāsa’s play Shakuntala are evidence of everyday drinking in Ancient India of the early first millennium CE.

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Bellentani, S., G. Saccoccio, G. Costa, et al. "Drinking habits as cofactors of risk for alcohol induced liver damage." Gut 41, no. 6 (1997): 845–50. http://dx.doi.org/10.1136/gut.41.6.845.

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Background—The Dionysos Study is a cohort study of the prevalence of chronic liver disease in the general population of two northern Italian communities. It included 6917 subjects, aged 12–65 (69% of the total population).Aims—The aim of this part of the study was to examine the relationship of daily alcohol intake, type of alcoholic beverage consumed, and drinking patterns to the presence of alcohol induced liver damage in an open population.Patients and methods—6534 subjects, free of virus related chronic liver disease and participating in the first cross-sectional part of the study, were fully examined. Each subject underwent: (a) medical history and physical examination, (b) evaluation of alcohol intake using an illustrated dietary questionnaire, and (c) routine blood tests. More invasive diagnostic procedures were performed when indicated.Results—Multivariate analysis showed that the risk threshold for developing either cirrhosis or non-cirrhotic liver damage (NCLD) was ingestion of more than 30 g alcohol per day in both sexes. Using this definition, 1349 individuals (21% of the population studied) were at risk. Of these, only 74 (5.5% of the individuals at risk) showed signs of liver damage. The prevalence of “pure” alcoholic cirrhosis was 0.43% (30 of 6917), representing 2.2% of the individuals at risk, with a ratio of men to women of 9:1, while 44 (3.3% of the individuals at risk) showed persistent signs of NCLD. After 50 years of age, the cumulative risk of developing both NCLD and cirrhosis was significantly higher (p<0.0001) for those individuals who regularly drank alcohol both with and without food than for those who drank only at mealtimes.Conclusions—Our data show that in an open population the risk threshold for developing cirrhosis and NCLD is 30 g ethanol/day, and this risk increases with increasing daily intake. Drinking alcohol outside mealtimes and drinking multiple different alcoholic beverages both increase the risk of developing alcohol induced liver damage.

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Limbu, Umbu Nataniel, Antonia Paulina Bao, Victoria Coo Lea, Christianus Y. N. Bhae, and Prihatin Prihatin. "Etnoscience of Traditional Alcoholic Beverages (Moke Putih) of Ngada East Nusa Tenggara." Jurnal Biologi Tropis 24, no. 2 (2024): 872–80. http://dx.doi.org/10.29303/jbt.v24i2.6874.

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Ngada district has a traditional drink called moke putih. Moke putih is a traditional alcoholic beverage made from the Aren’s water (Arenga pinnata Merr.) that is found in Flores. For the people of Ngada, moke putih is a symbol of being kind and harmony, and the consumption of moke has become a lifestyle for most people in there. This drink has a lot of potential because it has strong historical elements and cultural values. The purpose of this research is to know the history, processing, and the connection between moke putih and the culture of Ngada. The research method is a qualitative approach to ethnoscience through purposive sampling techniques and snowball samplings from villages with 10 respondents and data collection through interviews, observations, and documentation. Moke Putih is a traditional drink that has been passed down from generation to generation and is closely related to the culture, customs, and characteristics of the Ngada people. White moke is made from slicing the fruit stalks of the sap tree, and this drink is used at every traditional event and in daily activities as a substitute for drinking water.

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Teses / dissertações sobre o assunto "Drinking of alcoholic beverages – history"

Cast, Andrea Snowden. "Women drinking in early modern England." Title page, contents and abstract only, 2002. http://web4.library.adelaide.edu.au/theses/09PH/09phc346.pdf.

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Includes bibliographical references (leaves 320-415) Investigates female drinking patterns and how they impacted on women's lives in the sixteenth and seventeenth centuries in early modern England. Deals with female drinking as a site of contention between insubordinate women and the dominant paradigm of male expectations about drinking and drunkeness. Female drinking patterns integrated drinking and drunkeness into women's lives in ways that enhanced bonding with their female friends, even if it inconvenienced their husbands and male authorities. Drunken sociability empowered women.

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Enlil, Rhiannon. "Drinking Decisions: Twentieth-Century Marketing and Tradition in New Orleans Alcoholic Beverage Trends." ScholarWorks@UNO, 2019. https://scholarworks.uno.edu/honors_theses/125.

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Over the past twenty years, the national beverage industry adapted to a growing interest in historic cocktails and classic recipes. Among the many rediscovered classics, New Orleans’ own century-old recipes, like the Sazerac cocktail, garnered praise, national attention, and consumer embrace – even legislative endorsement. However, for most of the past forty years, the city retained a reputation as a place for wild abandon doused in alcoholic beverages of mediocre pedigree. Rather than dismiss the evolution of drinking trends from elegant, classic recipes to indulgent, high-proof booze-bombs as an inherent choice of local drinkers, this paper explores evidence in historic menus and the scholarship in New Orleans tourism marketing. From a careful examination of bar guides, advertisements, newspaper articles, menus and reviews, it is apparent that New Orleans did not eschew its appreciation for traditional, old-time cocktail customs. Rather, two parallel stories unfold; locals continued to demand beverages from previous generations, while business owners recognized the need to accommodate visitors wanting to experience the city’s liberal relationship with liquor. Though the local community is not always harmonious with the dependency on tourism, local bar operators continually offered traditional, historic drink options while also catering to the needs of tourists who chose New Orleans for the escapist experience the city marketed.

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Allen, Matthew Richard. "The temperance shift : drunkenness, responsibility and the regulation of alcohol in NSW, 1788-1856." Phd thesis, Department of History, 2013. http://hdl.handle.net/2123/9521.

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Sarpong, Eric Mensah. "Essays in labor economics alcohol consumption and socioeconomic outcomes /." unrestricted, 2006. http://etd.gsu.edu/theses/available/etd-12112006-213322/.

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Thesis (Ph. D.)--Georgia State University, 2006.<br>Includes vita. Title from title screen. Shiferaw Gurmu, committee chair; Paula E. Stephan, Erdal Tekin, Gregory B. Lewis, committee members. Electronic text (259 p.). Description based on contents viewed May 9, 2007. Includes bibliographical references (p. 250-258).

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Field, John B. F. "A statistical study of the distribution of alcohol consumption and consequent inferential problems /." Title page, contents and summary only, 1985. http://web4.library.adelaide.edu.au/theses/09PH/09phf454.pdf.

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Johnshoy, Jenna M. "A program evaluation of the smart and healthy alcohol use intervention." Online version, 2009. http://www.uwstout.edu/lib/thesis/2009/2009johnshoyj.pdf.

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Au, Yeung Shiu-lun Kyan. "Systematic review on adolescent alcohol consumption." Click to view the E-thesis via HKUTO, 2008. http://sunzi.lib.hku.hk/hkuto/record/B41709160.

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Daisy, Fransing. "Ethnic differences in alcohol outcome expectancies and drinking patterns /." Thesis, Connect to this title online; UW restricted, 1989. http://hdl.handle.net/1773/9176.

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McCabe, Staci Eileen. "Quantity and frequency of alcohol consumption race-gender differences during late adolescence and early adulthood /." [Kent, Ohio] : Kent State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=kent1238602032.

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Thesis (M.A.)--Kent State University, 2009.<br>Title from PDF t.p. (viewed Oct. 6, 2009) Advisor: C. Andre Christie-Mizell. Keywords: Substance Use; Alcohol; Race; Gender; Life Course Transitions Includes bibliographical references (p. 38-49)

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Cucchiara, J. "Pubs, punters, and pints anthropological reflections on pub life in Ireland /." Orlando, Fla. : University of Central Florida, 2009. http://purl.fcla.edu/fcla/etd/CFE0002578.

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Livros sobre o assunto "Drinking of alcoholic beverages – history"

Park, Rock Darm. Sul: Korean alcoholic beverages. National Research Institute of Cultural Heritage, 2013.

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Institute, Southern California Research, ed. Alcohol in Western society from antiquity to 1800: A chronological history. ABC-Clio Information Services, 1985.

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de, Borde Martine, ed. Le roman de l'alcool. Seghers, 1986.

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Chŏng-mi, Kim, and Sang-hŭi Yi. Ch'ungbuk ŭi chŏnt'ong sul. Ch'ungbukhak Yŏn'guso, 2011.

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Ernest, Sánchez Santiró, ed. Cruda realidad: Producción, consumo y fiscalidad de las bebidas alcohólicas en México y América Latina, siglos XVII-XX. Instituto Mora, 2007.

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S, Kropotkin A., and Matveev B, eds. Istorii︠a︡ vinopitii︠a︡, Bakhus. Firma "Brask", 1994.

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Gately, Iain. Drink: A cultural history of alcohol. Gotham Books, 2009.

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Smart, Reginald George. Northern spirits: A social history of alcohol in Canada. 2nd ed. Addiction Research Foundation, 1996.

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Yi, Hwa-sŏn. Tong Asia sul munhwasa. Tosŏ Ch'ulp'an Hyangŭm, 2018.

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Wŏn, Kyŏng-ŭn. Soul p'udŭ: Soul food : sul kwa munhwa iyagi. Hanul, 2010.

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Capítulos de livros sobre o assunto "Drinking of alcoholic beverages – history"

Uma, Ahuja, and Ahuja S. C. "Alcoholic Rice Beverages." In Encyclopaedia of the History of Science, Technology, and Medicine in Non-Western Cultures. Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-3934-5_10113-1.

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Ahuja, Uma, and Subhash Chander Ahuja. "Alcoholic Rice Beverages." In Encyclopaedia of the History of Science, Technology, and Medicine in Non-Western Cultures. Springer Netherlands, 2016. http://dx.doi.org/10.1007/978-94-007-7747-7_10113.

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Wahengbam, Romi, Anand Singh Thangjam, Santosh Keisam, Ibemhal D. Asem, Debananda S. Ningthoujam, and Kumaraswamy Jeyaram. "Ethnic Fermented Foods and Alcoholic Beverages of Manipur." In Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-1486-9_14.

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Lee, Cherl-Ho, and Moonsil Lee Kim. "History of Fermented Foods in Northeast Asia." In Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer India, 2016. http://dx.doi.org/10.1007/978-81-322-2800-4_1.

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Lee, Cttung Kvoon. "Alcoholism in Korea." In Alcoholism in North America, Europe, and Asia. Oxford University PressNew York, NY, 1992. http://dx.doi.org/10.1093/oso/9780195050905.003.0014.

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Abstract The use of alcohol in Korea is as old as the country’s long history. Alcoholic beverages have been used in traditional occasions and ritualistic activities such as birthdays, funerals, weddings, anniversaries of death, birthdays of ancients, promotions, and other landmarks and achievements. Alcohol is also considered a necessary means of promoting social communication. Like other Eastern countries, Korea is a strongly male-oriented society. Men are encouraged to drink; women are not. The presence of a strong Confucian moral ethic discourages the exhibition of drunken behavior, but the Korean culture usually tolerates well and public attitudes are strikingly permissive. As a result, social regulations and constraints on drinking behavior are rather loose with a few exceptions, for example, driving a car while intoxicated.

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Smith, Andrew F. "Youth Beverages." In Drinking History. Columbia University Press, 2014. http://dx.doi.org/10.7312/columbia/9780231151177.003.0012.

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"12. Youth Beverages." In Drinking History. Columbia University Press, 2012. http://dx.doi.org/10.7312/smit15116-014.

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"History and Development of Alcoholic Beverages." In Handbook of Alcoholic Beverages. John Wiley & Sons, Ltd, 2010. http://dx.doi.org/10.1002/9780470976524.ch2.

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Subbo, Wilfred K. "17. SOCIO-ECONOMIC AND CULTURAL IMPLICATIONS OF ALCOHOLIC BEVERAGES AMONG THE ABAGUSII OF WESTERN KENYA." In Drinking. Berghahn Books, 2022. http://dx.doi.org/10.1515/9781785331657-021.

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Grunert, Klaus, Jacob Rosendahl, Andreas I. Andronikidis, et al. "Drinking Motives." In Consumption Culture in Europe. IGI Global, 2013. http://dx.doi.org/10.4018/978-1-4666-2857-1.ch008.

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This chapter presents an analysis of what consumer in Europe drink and why they drink what they drink. The concept of drinking motives is developed and defined, and analysis of data on drinking motives shows that these can be grouped into two major classes: self-expressive and functional. This distinction is universal and hence applies across Europe. However, the importance of self-expressive as compared to functional motives, as well as the way in which these relate to different beverages, does differ across Europe. Both dimensions are relevant for the motives for drinking non-alcoholic drinks, whereas the self-expression dimension dominates reasons for drinking alcoholic drinks. The Eastern European countries have generally higher scores on the self-expression dimension, indicating that such motives play a bigger role there compared to the other regions. No clear geographical pattern emerged with regard to the functional dimension. Beer and spirits are the alcoholic drinks and tea, water, and juice the non-alcoholic drinks that are related to high scores on the self-expression dimension. Water and juice are the drinks scoring highest on functionality, being mainly related to health, availability, and quenching one’s thirst. The non-alcoholic products scoring low on functionality are coffee, tea, soft drinks, and energy drinks. Analysis of socio-demographic differences resulted in only a few effects. Men, lower education groups, and lower income groups are more likely to drink alcohol for reasons other than self-expression motives (such as to quench one’s thirst). Also, the health motive plays a larger role for older people, and the self-expressive and social motives play a larger role for younger people. The chapter closes with recommendations for the marketing of drink products in Europe.

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Trabalhos de conferências sobre o assunto "Drinking of alcoholic beverages – history"

Oyabu, T. "Breath odor characteristics after drinking alcoholic beverages and health monitoring." In ENVIRONMENTAL HEALTH AND BIOMEDICINE 2011. WIT Press, 2011. http://dx.doi.org/10.2495/ehr110151.

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"PV-004 - THE COMPLEXITY OF DUAL PATHOLOGY: REGARDING A CASE REPORT OF SEIZURES." In 24 CONGRESO DE LA SOCIEDAD ESPAÑOLA DE PATOLOGÍA DUAL. SEPD, 2022. http://dx.doi.org/10.17579/abstractbooksepd2022.pv004.

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Objectives: Wernicke's encephalopathy (WE) is a potentially reversible neuropsychiatric emergency caused by thiamine deficiency, whose classical triad consists of confusion, ataxia, and oculomotor dysfunction. The diagnosis is missed in 75-80% of cases and approximately 80% of untreated patients develop Korsakoff Syndrome, whereby recognition of nutritional deficiency or any portion of the triad should prompt treatment. We present a case of a 44-year-old Ukrainian man with suspected background of chronic alcohol abuse and psychiatric history of schizoaffective disorder, who presented with acute onset of confusion, psychomotor agitation, gait ataxia and nystagmus. Anamnesis was hampered by the language barrier and absence of past medical history and patient's alcoholic habits remained unclear. After suspicion of WE it was introduced thiamine and diazepam, with significant improvement. After discontinuation of diazepam, the patient presented with several episodes of tonic-clonic seizures. Starting from this case report, we pretend to discuss the differential diagnosis of seizures in dual pathology. Materials and methods: Clinical records and Pubmed search using the keywords: Wernicke’s Encephalopathy, Seizures, Alcohol, Benzodiazepines. Results and conclusions: Seizures are a common presentation of various conditions associated with alcohol use, whose differential diagnosis is difficult, especially in patients with dubious alcohol consumption. Alcohol abuse is a major precipitant of status epilepticus as seizure threshold is raised by alcohol drinking. Seizures may also occur during alcohol withdrawal for which treatment with benzodiazepines is recommended, however carefully, since both abrupt cessation and high-dose use are critical for the appearance of seizures. Although very rare, WE may also present with seizures, whereby overdiagnosis and overtreatment are preferred to prevent persistent neurocognitive impairments. At discharge the diagnostic discussion prevailed and the patient was medicated for seizures with clinical stabilization. The complexity of psychiatric diagnoses in dual pathology requires a longitudinal assessment for a better understanding of clinical conditions as illustrated here.

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