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Aflatoxin B1 (AFB1) is the most prevalent and toxic contaminant for human beings and animals among all the aflatoxins (AFs). Additionally, AFB1 is documented as a highly carcinogenic and mutagenic contaminant in the literature. Therefore, it is of vital importance to monitor AFB1 contamination to reduce its health associated risks. In the present work, we have designed a label-free electrochemical impedimetric aptasensor for aflatoxin B1 detection. Herein, we compared the analytical performances of two aptamer sequences (seqA and seqB). The detection is based on specific recognition by the aptamer covalently-bound as compact monolayer on screen printed carbon electrodes (SPCEs) via diazonium coupling reaction. The quantification of AFB1 was achieved by using electrochemical impedance spectroscopy. A dynamic quantification range from 0.125 ng mL −1 to 16 ng mL −1 was obtained with both types of aptamer sequences while the detection limits were 0.12 ng mL −1 and 0.25 ng mL −1 for seqA and seqB respectively. For real sample applications, the developed aptasensors were demonstrated in beer and wine samples, and good recovery levels in the range of 92–102% were recorded for AFB1 detection. [ABSTRACT FROM AUTHOR]

Monascus sp., which produces red pigments, has been utilized for brewing red alcoholic beverages and fermented foods in China and Okinawa, Japan. Novel red alcoholic beverages with antioxidant activity were made from cereal grains of various colours utilizing the saccharifying activity of Monascus purpureus NBRC 5965. The alcoholic beverage made from black rice and beni koji prepared with M. purpureus NBRC 5965 showed a deep red colour, and the DPPH radical scavenging activity of the alcoholic beverage made from black rice and beni koji was around a 3300 µ m Trolox equivalent/mL-beverage. The antioxidant activity of this alcoholic beverage is thought to be a result of the combination of Monascus pigments and black rice anthocyanin. The DPPH radical scavenging activity and inhibitory activity of lipid peroxidation of an alcoholic beverage made with beni koji were higher than those of an alcoholic beverage made with ki koji prepared with Aspergillus oryzae. Copyright © 2016 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

The aim of this study was to identify the main amino acids responsible for the production of esters in ciders. The experiments were carried out in apple must and synthetic must. The amino acids were analysed by high-performance liquid chromatography and the volatile compounds by gas chromatography. Aspartate, asparagine and glutamate positively influenced the production of esters in the cider models and were used in the experiments with mixtures. The response surface generated by the proposed model yielded two regions that maximized the production of esters. In addition, the combination of aspartate and glutamate predicted a higher production. The optimal suggested concentrations were 43.4% of aspartate and 56.6% of glutamate for 120 mg/L of total nitrogen. The apple must supplemented with these two amino acids resulted in four times more esters than in the same cider without supplementation, demonstrating the effectiveness of the proposed model. [ABSTRACT FROM AUTHOR]

A moderate intake of wine is associated with a positive impact on human health owing to the effects of important biologically active components present in the wine in large amounts. The aim of this study was to examine the chemical composition and to assess antimicrobial and cytotoxic activities of fruit wines produced from three plum varieties (Čačanska rana, Čačanska lepotica and Požegača) commonly grown in Serbia as an approach to assess the quality and acceptability of these wines as a functional food. Furthermore, the activity of a series of control samples was assessed in order to determine components from the wine that are responsible for its functional properties. The plum wines produced showed considerable antimicrobial activity against six bacterial and two yeast strains used in this study. In addition to antimicrobial activity, the plum wines showed a significant cytotoxic effect (IC50 < 50 µg mL−1) on the growth of three tested cancer cell lines (Hep2c, RD and L2OB). Regarding the determined activities, Čačanska rana plum wine achieved the best results. The results indicated that the antimicrobial activity of the plum wines was, in large part, based on the effects of the total acids and the pH value, while the contribution of ethanol and the content of the phenolic compounds were not significant. Similar conclusions were drawn regarding the cytotoxic activity of this fruit wine. The results can be seen as a contribution to the global acceptance of fruit wines as a functional food, with the accent placed on moderate consumption. An important advantage of fruit wines (in particular plum wine), compared with traditional grape wine, is their lower alcohol content. Copyright © 2016 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

Background: In Germany today, there are more than 1.8 million persons who are dependent on alcohol, and 1.6 million persons whose use of alcohol is harmful. The many complications of alcohol use are both mental and physical--in particular, gastrointestinal and neurological. Yet more than 80% of persons whose alcohol use is problematic still receive no treatment for their harmful use or dependence, despite contact with the health-care system. Methods: This article is a selective review of the pertinent literature, including guidelines, meta-analyses, and Cochrane Reviews. Results: The treatment is divided into an early interventional and motivational phase, qualified withdrawal, long-term cessation therapy, and a stabilization phase. Pharmacotherapy with acamprosate or naltrexone increases the rate of abstinence (number needed to treat: 12 and 20, respectively). If a patient lacks the motivation to abstain from alcohol entirely, reduced consumption can be agreed upon as a goal of treatment. 85% of patients relapse if no further treatment is given after initial detoxification. Conclusion: What is needed in routine medical practice is practical diagnostic evaluation followed by individually tailored treatment, based on the severity of the condition, the development of the patient's motivation to be treated, and the local treatment options (e.g., outpatient addiction clinics, counseling centers, or day clinics). [ABSTRACT FROM AUTHOR]

While there is great enthusiasm and interest by social marketers for games as a social marketing intervention, there is little evidence of the impact of these games. This research seeks to fill this gap by testing a theoretical model based on the experiential hierarchy of effects. An online game about the physiological effects of drinking was designed for high-school students and implemented in an educational curriculum with 223 participants (96% response rate) completing an online survey. The data was analyzed using structural equation modeling (SEM) and showed support for nine of the eleven hypotheses. The results show game characteristics of enjoyment (feel), knowledge (learn), and challenge (do) significantly related to attitudes and moderate-drinking behavioral intentions, ability to control drinking, and awareness of the physical consequences of drinking. There were no gender differences. [ABSTRACT FROM PUBLISHER]

Background: Little is known about the cost-utility of population-based alcohol interventions. One barrier to research has been the lack of preference weights needed to calculate Quality Adjusted Life Years (QALYs). Preference weights can be estimated from measures of health-related quality of life (HRQOL). The objective of this study was to describe preference weights for the full spectrum of alcohol use.Methods: This cross-sectional study included participants in both the National Health Interview Survey (NHIS; 1999-2002) and the Medical Expenditure Panel Survey (MEPS; 2000-2003). The AUDIT-C alcohol screen was derived from NHIS with scores categorized into 6 groups (0,1-3, 4-5, 6-7, 8-9, 10-12 points), ranging from nondrinking (0) to very severe unhealthy alcohol use (10-12). AUDIT-C scores were mapped to EQ-5D and SF-6D preference weights using the linked datasets and analyses adjusted for demographics.Results: Among 17,440 participants, mean EQ-5D and SF-6D preference weights were 0.82 (95% CI 0.82-0.83) and 0.79 (95% CI 0.79-0.80), respectively. Adjusted EQ-5D preference weights for nondrinking (0.80; 95% CI 0.79-0.81) and moderate unhealthy drinking (0.85; 95% CI 0.84-0.86) were significantly different from low-risk drinking (0.83; 95% CI 0.83-0.84), but no other differences were significant. Results for the SF-6D were similar.Conclusions: This study provides EQ-5D and SF-6D preference weights for various alcohol use categories in a representative U.S. adult sample. However, neither measure suggested meaningful differences in HRQOL based on AUDIT-C categories. Self-reported alcohol consumption may not be associated with preference weights or generic instruments may not capture alcohol-related differences in HRQOL. [ABSTRACT FROM AUTHOR]

This paper examines taste as a factor in beer's arrival as a symbol of modernity in India, Japan, and China. From nineteenth-century colonial production of India pale ale to contemporary attempts by global brewing firms to profit from a burgeoning Chinese market, beer has had an important but largely unexamined role in modern Asian-European encounters. This paper follows distinct agents of transmission--merchants, migrants, and empire builders--and their interactions with local drinking cultures to shape the particular tastes and meanings associated with beer in these countries. The case studies illustrate the different relationships that each country had with Western imperialism: India as a subject of British occupation, China as a site of commercial competition between imperial rivals, and Japan as a nascent imperial power in its own right. Beer gained least acceptance in the Indian subcontinent, in part because of Hindu and Muslim moralizing, and it symbolized western modernity for those who wished to challenge traditional culture. South Asian preferences often focused more on alcohol content than on the taste of malt or hops. The Japanese became Asia's most avid consumers of beer, adapting German lagers to local tastes. Chinese beer drinking has been limited to cities, and local brands are also bland, which reflects the place of beer within Chinese meals as a neutral grain. More broadly, I suggest that beer became a subject for nation-building efforts in Asia precisely because of its cosmopolitanism, which provided status to nationalist ideologues and supported their program of transcending regional rivalries. [ABSTRACT FROM AUTHOR]

Finger millet ( Eleusine coracana) is a cereal that is widely used as an ingredient for alcoholic beverages in Eastern Africa. However, the reason for its preferred use in brewing over other types of cereal is still unknown. In this study, we aim to clarify the reason for selective use of finger millet in Eastern African brewing, through a field survey and laboratory experiments. The field survey was conducted in a rural village of Tanzania, named Bupigu. In the village, finger millet was used to prepare four types of foods: ugali (stiff porridge), uji (thin porridge), togwa (saccharified beverage) and pombe (alcoholic beverage). Among them, pombe brewing was the principal method of utilization. In addition, the survey showed that the villagers recognize that finger millet is responsible for the strong taste of pombe. Furthermore, the laboratory experiment showed that the α-amylase activity of finger millet is higher than that of other cereals cultivated in Eastern Africa, suggesting that finger millet is a preferable ingredient for enhancing the efficiency of ethanol production. In conclusion, this study demonstrated that the high amylase activity, which led to high ethanol concentrations in the alcoholic beverages, is a preferable characteristic of the finger millet. [ABSTRACT FROM AUTHOR]

Alcoholic beverages such as beer, wine and spirits are widely consumed around the world. However, alcohol and its metabolite acetaldehyde are toxic and harmful to human beings. Chronic alcohol use disorder or occasional binge drinking can cause a wide range of health problems, such as hangover, liver damage and cancer. Some natural products such as traditional herbs, fruits, and vegetables might be potential dietary supplements or medicinal products for the prevention and treatment of the problems caused by excessive alcohol consumption. The aim of this review is to provide an overview of effective natural products for the prevention and treatment of hangover and alcohol use disorder, and special emphasis is paid to the possible functional component(s) and related mechanism(s) of action. [ABSTRACT FROM AUTHOR]

Background: Priming doses of alcohol are associated with increased desire to drink and disinhibitory effects on subsequent control over drinking. Despite the importance of alcohol priming in the cue-reactivity literature, the effects of priming on brain responses to alcohol cues remains unclear. Furthermore, evidence suggests this relationship may be moderated by OPRM1 genotype.Methods: Twenty individuals with alcohol dependence (six females; 90% Caucasian; mean age = 29.4) who were prospectively genotyped on the OPRM1 gene underwent two functional magnetic resonance imaging (fMRI) sessions, before and after a priming dose of alcohol, each including a gustatory alcohol cue reactivity paradigm and self-reported craving measures.Results: Self-reported alcohol craving generally increased and remained higher for alcohol versus water cue presentations across pre- and post-priming scans. Compared to alcohol cues delivered during the post-priming scan, alcohol cues delivered pre-priming were associated with greater activation in regions including the hippocampus, amygdala, inferior frontal gyrus, temporal cortex, and occipital cortex. Controlling for alcoholism severity increased statistical significance of activation in these regions. Follow-up analyses revealed a positive correlation between alcoholism severity and pre- versus post-priming alcohol cue-reactivity primarily in frontal regions. OPRM1 genotype was also found to moderate alcohol cue-reactivity across scans.Conclusion: This study provides initial evidence of alcohol cue-elicited habituation in fronto-temporal regions, despite continued craving, following a priming dose of alcohol. Further, it provides preliminary evidence for moderating roles of alcoholism severity and OPRM1 genotype on priming-related changes in cue-reactivity, adding to our understanding of the function of alcohol priming in alcohol dependence. [ABSTRACT FROM PUBLISHER]

Background: Accurate measures of alcohol consumption are critical in assessing health harms caused by alcohol. In many countries, there are large discrepancies between survey-based measures of consumption and those based on alcohol sales. In England, surveys measuring typical alcohol consumption account for only around 60% of alcohol sold. Here, using a national survey, we measure both typical drinking and atypical/special occasion drinking (i.e., feasting and fasting) in order to develop more complete measures of alcohol consumption. Methods: A national random probability telephone survey was implemented (May 2013 to April 2014). Inclusion criteria were resident in England and aged 16 years or over. Respondents (n = 6,085) provided information on typical drinking (amounts per day, drinking frequency) and changes in consumption associated with routine atypical days (e.g., Friday nights) and special dinking periods (e.g., holidays) and events (e.g., weddings). Generalized linear modelling was used to identify additional alcohol consumption associated with atypical/special occasion drinking by age, sex, and typical drinking level. Results: Accounting for atypical/special occasion drinking added more than 120 million UK units of alcohol/week (~12 million bottles of wine) to population alcohol consumption in England. The greatest impact was seen among 25- to 34-year-olds with the highest typical consumption, where atypical/special occasions added approximately 18 units/week (144 g) for both sexes. Those reporting the lowest typical consumption (≤1 unit/week) showed large relative increases in consumption (209.3%) with most drinking associated with special occasions. In some demographics, adjusting for special occasions resulted in overall reductions in annual consumption (e.g., females, 65 to 74 years in the highest typical drinking category). Conclusions: Typical drinking alone can be a poor proxy for actual alcohol consumption. Accounting for atypical/special occasion drinking fills 41.6% of the gap between surveyed consumption and national sales in England. These additional units are inevitably linked to increases in lifetime risk of alcohol-related disease and injury, particularly as special occasions often constitute heavy drinking episodes. Better population measures of celebratory, festival, and holiday drinking are required in national surveys in order to adequately measure both alcohol consumption and the health harms associated with special occasion drinking. [ABSTRACT FROM AUTHOR]

Benzodiazepines (BDZs) are widely used as tranquilizers and antidepressive drugs in common clinical practice. However, their ready availability and their synergistic effects with alcohol make them attractive for criminal intentions. To prove criminal action for legal reasons, it is often necessary to analyze beverage residues from a crime scene. Milk-based alcoholic drinks (whiskey creams) are gaining popularity due to their lower alcohol content pleasant taste. However, the complexity of this sample, containing proteins and fatty acids, can mask the presence of drugs or other substances in standard analysis methods. These characteristics make whiskey creams highly suitable for illicit purposes. In this study, eight BDZs, including diazepam, chlordiazepoxide, clobazam, flunitrazepam, bromazepam, flurazepam, nitrazepam and clonazepam, were extracted from whiskey cream using the Quick, Easy, Cheap, Effective, Rugged and Safe (QuEChERS) method and analyzed using GC-MS. The QuEChERS protocol can efficiently separate most of the matrix from the target compounds while maintaining acceptable recoveries. The presented method is simple and rapid and has been validated in terms of precision, accuracy and recoveries. Limits of detection and limits of quantitationwere in the range of 0.02-0.1 and 0.1-0.5 µg/mL, respectively. Whiskey cream beverages, fortified with commercial drugs at 20 µg/mL, were extracted and analyzed demonstrating the applicability of the method in forensic analysis. [ABSTRACT FROM AUTHOR]

As the core microorganism of wine making, Saccharomyces cerevisiae encounter low pH stress at the beginning of fermentation. Effect of initial pH (4.50, 3.00, 2.75, 2.50) on growth and fermentation performance of 3 S. cerevisiae strains Freddo, BH8, Nº.7303, different tolerance at low pH, chosen from 12 strains, was studied. The values of yeast growth (OD600, colony forming units, cell dry weight), fermentation efficiency (accumulated mass loss, change of total sugar concentration), and fermentation products (ethanol, glycerol, acetic acid, and l-succinic acid) at different pH stress were measured. The results showed that the initial pH of must was a vital factor influencing yeast growth and alcoholic fermentation. Among the 3 strains, strain Freddo and BH8 were more tolerant than Nº.7303, so they were affected slighter than the latter. Among the 4 pH values, all the 3 strains showed adaptation even at pH 2.50; pH 2.75 and 2.50 had more vital effect on yeast growth and fermentation products in contrast with pH 4.50 and 3.00. In general, low initial pH showed the properties of prolonging yeast lag phase, affecting accumulated mass loss, changing the consumption rate of total sugar, increasing final content of acetic acid and glycerol, and decreasing final content of ethanol and l- succinic acid, except some special cases. Based on this study, the effect of low pH on wine products would be better understood and the tolerance mechanism of low pH of S. cerevisiae could be better explored in future. [ABSTRACT FROM AUTHOR]

The effect of alcohol prohibition in the United States has been the subject of continuing debate. Due to a lack of data, one question that remains unanswered is the effect prohibition had on the actual production of alcohol. This article attempts to answer this question by estimating prohibition's impact on the yields of grains that constitute the principal inputs in alcohol production. Using a variety of data sources and exploiting the variation in timing of state prohibition law adoption, we estimate the effect of prohibition on several measures of crop production. Our preferred identification strategy compares contiguous counties in states with differing prohibition laws. Our findings suggest that state prohibition laws decreased the production of barley and may have increased the production of corn. Using these estimates, we calculate that prohibition decreased alcohol production, and by extension consumption, by at least 18 gallons per adult per year. [ABSTRACT FROM AUTHOR]

This article concerns the construct oflay situationism—an individual’s belief in the importance of a behavior’s context. Study 1 identified a 13-item Situationism Scale, which demonstrated good reliability and validity. In particular, higher situationism was associated with greater situation-control (strategies to manipulate the environment in order to avoid temptation). Subsequent laboratory studies indicated that people higher on the situationism subscales used greater situation-control by sitting farther from junk food (Study 2) and choosing to drink non-alcoholic beverages before a cognitive task (Study 3). Overall, findings provide preliminary support for the psychometric validity and predictive utility of the Situationism Scale and offer this individual difference construct as a means to expand self-regulation theory. [ABSTRACT FROM AUTHOR]

The method for the determination of acesulfame-K, saccharine, cyclamate, aspartame, sucralose, alitame, neohesperidin dihydrochalcone, neotame and five common steviol glycosides (rebaudioside A, rebaudioside C, steviol, steviolbioside and stevioside) in soft and alcoholic beverages was developed using high-performance liquid chromatography and tandem mass spectrometry with electrospray ionisation (HPLC-ESI-MS/MS). To the best of our knowledge, this is the first work that presents an HPLC-ESI-MS/MS method which allows for the simultaneous determination of all EU-authorised high-potency sweeteners (thaumatin being the only exception) in one analytical run. The minimalistic sample preparation procedure consisted of only two operations; dilution and centrifugation. Linearity, limits of detection and quantitation, repeatability, and trueness of the method were evaluated. The obtained recoveries at three tested concentration levels varied from 97.0 to 105.7 %, with relative standard deviations lower than 4.1 %. The proposed method was successfully applied for the determination of sweeteners in 24 samples of different soft and alcoholic drinks. [ABSTRACT FROM AUTHOR]

The extraction of phenolics (anthocyanins, total phenolics and tannins) and pigmented tannin evolution in Merlot red wines made using three different winemaking techniques were evaluated over one year. Traditional maceration (TM) (two plunges per day), half plunging (half) and no plunging (NP) methods were compared using triplicate 12 kg vinification. No pre-fermentation maceration occurred and a 15-day fermentation and post-fermentation period was used. The wines were analysed daily during the 15-day maceration period and regularly after pressing during the next 11 months. Phenolic, tannin and colour measurements were analysed using UV/Vis spectral readings processed using the AWRI WineCloud™. At the end of the 15-day maceration, total phenolics, total pigment and free anthocyanins were significantly lower in concentration in the TM treatment compared with NP. The tannin concentration also was significantly lower from days 10 to 12. Pigmented tannin was consistently at higher concentrations in the TM treatment, although not significantly so, during maceration. The significant differences were maintained as the wine developed over the next 11 months; however, the NP trial wine displayed increased pigmented tannin development compared with the TM, being significantly higher in pigmented tannin from about day 90. Higher colour and phenolic extraction in the NP trial led to higher stable colour development in the resulting wines, with the winemaking having an important effect in modifying the pigment profile of the wines. General wine quality parameters did not differ significantly between the three treatments. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the effect of ripeness and of different tannin extraction methods on the sensory properties of wine, with a specific focus on mouthfeel properties. Quantitative descriptive analysis (QDA) was performed to evaluate the sensory properties of 20 young Shiraz wines in two phases. In Phase 1, wines from a cool area were evaluated and, in Phase 2, wines from a warm area were evaluated. Clear differences were found between the wines from the two regions. Wines from the cooler region were generally associated with higher levels of total non-flavonoids and total anthocyanins, and more intense numbing and puckering sensations. In contrast, the wines from the warmer region as a group were associated with a more drying and grippy mouthfeel, as well as less total anthocyanins and total non-flavonoids. In the set of wines from the cooler region, the effect of ripeness was more pronounced than in the set of wines from the warmer region. In both cases, riper grapes resulted in a coarser surface smoothness, a more numbing sensation, a bitter aftertaste and less adhesive mouthfeel. The wines from the cooler region that were harvested at a riper stage were associated with many of the anthocyanins/ anthocyanin derivatives and were negatively associated with hydroxycinnamate, procyanidin B1 and delphinidin-3-glucoside-p-coumaric acid. In the warmer area, the riper grapes were again associated with anthocyanins/anthocyanin derivatives, but this time were strongly associated with procyanidin B2, caffeic acid, p-coumaric acid, catechin, coutaric acid and total non-flavonoids. The effect of tannin extraction method on the sensory properties of the wines from the warmer region was more pronounced than in the wines from the cooler region. Unfortunately, the differentiation between treatments was not consistent from one ripeness level to the next. However, it appeared that the cold soak treatment differed the least from the control, regardless of region or ripeness, whereas the post-maceration treatment differed the most based on mouthfeel and phenolic composition. Although some mouthfeel attributes and phenolic compounds were consistently associated with region and ripeness, it is not clear if mouthfeel can be manipulated consistently by tannin extraction methods. [ABSTRACT FROM AUTHOR]

Objective: Despite substantial attention being paid to the health benefits of moderate alcohol intake as a lifestyle, the acute effects of alcohol on psychomotor and working memory function in older adults are poorly understood. Method: The effects of low to moderate doses of alcohol on neurobehavioral function were investigated in 39 older (55-70 years; 15 men) and 51 younger (25-35 years; 31 men) social drinkers. Subjects received one of three randomly assigned doses (placebo, .04 g/dl, or .065 g/dl target breath alcohol concentration). After beverage consumption, they completed the Trail Making Test Parts A and B and a working memory task requiring participants to determine whether probe stimuli were novel or had been presented in a preceding set of cue stimuli. Efficiency of working memory task performance was derived from accuracy and reaction time measures. Results: Alcohol was associated with poorer Trail Making Test Part B performance for older subjects. Working memory task results suggested an Age x Dose interaction for performance efficiency, with older but not younger adults demonstrating alcohol-related change. Directionality of change and whether effects on accuracy or reaction time drove the change depended on the novelty of probe stimuli. Conclusions: This study replicates previous research indicating increased susceptibility of older adults to moderate alcohol-induced psychomotor and set-shifting impairment and suggests such susceptibility extends to working memory performance. Further research using additional tasks and assessing other neuropsychological domains is needed. [ABSTRACT FROM AUTHOR]

Objective: This study examines the use of alcohol mixed with energy drinks (AmED) as a predictor of alcohol problems and alcohol-related consequences and accidents two years later in a college student sample. Method: Longitudinal data on AmED use, alcohol consequences, and alcohol problems were collected from the fall of students' second year of college to the fall of their fourth year (N = 620, 49% male). Results: After we controlled for demographic indicators and heavy episodic drinking, AmED use was a consistent predictor of negative alcohol-related outcomes 2 years later. Compared with no AmED use, both infrequent (i.e., one to three times per month) and frequent (i.e., one or more times per week) AmED use were associated with an increased risk of negative alcohol consequences and harmful/hazardous alcohol use (≥8 on Alcohol Use Disorders Identification Test [AUDIT]). Frequent AmED use was also associated with serious alcohol problems (≥16 on AUDIT) and an increased risk of alcohol-related accidents in the subsequent 2 years. Conclusions: Prospective risks of alcohol consequences related to AmED use suggest a continued need for research and policy to address the surveillance, etiology, and prevention of AmED use. [ABSTRACT FROM AUTHOR]

Elevated schizotypy relates to similar cognitive attenuations as seen in psychosis and cannabis/polydrug use. Also, in schizotypal populations cannabis and polydrug (including licit drug) use are enhanced. These cognitive attenuations may therefore either be a behavioral marker of psychotic (-like) symptoms or the consequence of enhanced drug use in schizotypal populations. To elucidate this, we investigated the link between cognitive attenuation and cannabis use in largely pure cannabis users (35) and non-using controls (48), accounting for the potential additional influence of both schizotypy and licit drug use (alcohol, nicotine). Cognitive attenuations commonly seen in psychosis were associated with cannabis and alcohol use, but not schizotypy. Future studies should therefore consider (i) non-excessive licit substance use (e.g., alcohol) in studies investigating the effect of cannabis use on cognition and (ii) both enhanced illicit and licit substance use in studies investigating cognition in schizotypal populations. [ABSTRACT FROM AUTHOR]

This study demonstrates a rapid visualization assay for on-spot sensing of alcohol content as well as for discriminating methanol-containing beverages with solvent stimuli-responsive supramolecular ionic material (SIM). The SIM is synthesized by ionic self-assembling of imidazolium-based dication C10(mim)2 and dianionic 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) in water and shows water stability, a solvent stimuli-responsive property, and adaptive encapsulation capability. The rationale for the visualization assay demonstrated here is based on the combined utilization of the unique properties of SIM, including its water stability, ethanol stimuli-responsive feature, and adaptive encapsulation capability toward optically active rhodamine 6G (Rh6G); the addition of ethanol into a stable aqueous dispersion of Rh6G-encapsulated SIM (Rh6G-SIM) destructs the Rh6G-SIM structure, resulting in the release of Rh6G from SIM into the solvent. Alcohol content can thus be visualized with the naked eyes through the color change of the dispersion caused by the addition of ethanol. Alcohol content can also be quantified by measuring the fluorescence line of Rh6G released from Rh6G-SIM on a thin-layer chromatography (TLC) plate in response to alcoholic beverages. By fixing the diffusion distance of the mobile phase, the fluorescence line of Rh6G shows a linear relationship with alcohol content (vol %) within a concentration range from 15% to 40%. We utilized this visualization assay for on-spot visualizing of the alcohol contents of three Chinese commercial spirits and discriminating methanol-containing counterfeit beverages. We found that addition of a trace amount of methanol leads to a large increase of the length of Rh6G on TLC plates, which provides a method to identify methanol adulterated beverages with labeled ethanol content. This study provides a simple yet effective assay for alcohol content sensing and methanol differentiation. [ABSTRACT FROM AUTHOR]

Background: Most alcohol users do not seek treatment voluntarily. They are brought forcibly or by the threats received from their family, and rarely come by their own will to quit alcohol. Their experience with alcohol is too positive, and the negative effects are perceived too minimal. During this period, if the individual is given motivational intervention to cease consuming alcohol, the chances of accepting to stop the drinking habit are more likely. A motivational intervention is any clinical strategy designed to enhance client motivation for change. Aim of the study: The aim of the study was to assess the efficacy of motivational intervention among patients with alcohol dependence syndrome in terms of enhanced motivational level. Materials and methods: The study adopted the pre-test post-test quasi experimental design with a sample group of 30 patients with alcohol dependence syndrome admitted in the de-addiction centre. The Brief Psychiatric Rating Scale (BPRS) was applied to the client for screening of psychosis. The Stages of Change Readiness and Treatment Eagerness Scale (SOCRATES scale) was applied to assess the motivational level on day one. Six sessions on motivational intervention were administered to the client on alternate days depending on the level of motivation. And on the 15th day, post-test was administered by the same SOCRATES scale to assess the level of motivation. Results: The study findings concluded the efficacy of the motivational intervention module developed for patients with alcohol dependence syndrome. Conclusion: The results of the study supported the evidence that motivational intervention on patients with alcohol dependence syndrome enhances the motivational level of the patients with alcohol dependence syndrome to quit alcohol. [ABSTRACT FROM AUTHOR]

Alcohol and drugs use are of great relevance for driving ability. The number of alcohol-related accidents with injuries in Germany showed a 40 % decline over the past decade (2011: 15,898 including 400 deaths, other drugs 1400). Road surveys indicate the risk of accidents to be high in psychostimulant users but only medium in opioid users. Guidelines for medical and psychological examinations of drunken drivers are given. Alcohol-related questions are the most commonly encountered in medical psychological expert opinions with 51 % followed by drugs and medications with 21 %. The fundamental principles of expert opinions are presented. At last count the proportion of all investigated persons who tested positive was 55 %. In the absence of other health-related limitations, most patients under substitution therapy for opiate addiction are barely impaired in the cognitive functions relevant for driving ability. The database for traffic offences and schizophrenia is much worse. Acute psychotic illness rules out driving ability. In patients with first onset disease this can usually be granted after 1 year of remission from symptoms but in cases of repeated exacerbations longer intervals of 3-5 years are warranted. [ABSTRACT FROM AUTHOR]

Recent African urbanist scholarship has suggested the need to delve deeper into our understanding of the everyday lived experiences in African cities. While this is essential for our understanding of African cities, researching lived experiences is fraught with methodological and ethical challenges. This is true for any topic when the researcher–subject gap is shaped by differences in nationality, class, race, norms and education, but especially so for the study of sensitive topics such as violence, sexuality, HIV/AIDS and xenophobia. Geographers have begun considering the ethics of researching particular sensitive issues, but not yet fully engaged with the international literature on the ethical and methodological challenges of researching such topics. To begin filling this gap, we reflect on experiences researching the lived experience and policy engagement with alcohol in Cape Town. We seek to apply and adapt the literature on sensitive topics specifically to the South African context. Our paper examines challenges which arose during the fieldwork and strategies developed to mitigate these. We emphasize how examining a topic with strong normative associations, which is bound up with illegality and community divisions, creates a need for particular attentiveness to research methods. [ABSTRACT FROM AUTHOR]

Only limited information is available on the microbiological safety of fermented alcoholic beverages because it is still a common belief that such beverages do not provide a favorable environment for bacterial growth and survival. Thus, in this study, we examined the survival of major foodbome pathogens and spores in fermented alcoholic beverages. Foodborne pathogens (Bacillus cereus, Escheriehia coil O157:H7, Listeria monocytogenes, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus) and B. cereus spores (initial population, 3 to 4 log CFU/ml) were inoculated separately into three types of beer and refined rice wine, which were then stored at 5 and 22°C. Bacterial counts were assayed periodically for up to 28 days. Vegetative B. cereus counts decreased rapidly, whereas B. cereus spore counts remained constant (P > 0.05) for a long period of time in all beverages. Vegetative B. cereus ceils formed spores in beer at 5 and 22°C, and the spores survived for long periods. Among vegetative cells, E. coli O157:H7 had the highest survival (only 1.49 to 1.56 log reduction during 28 days in beer at 5°C). Beer and refined rice wine supported microbial survival from several days to several weeks. Our results appear to contradict the common belief that pathogens cannot survive in alcoholic beverages. Long-term survival of pathogens (especially B. cereus and E. coil O157:H7) in beer and refined rice wine should be taken into consideration by the manufacturers of these beverages. This study provides basic information that should help further research into microbial survival in alcoholic beverages and increase the microbiological safety regulation of fermented alcoholic beverages. [ABSTRACT FROM AUTHOR]

The electro-analytical sensing of Ketamine is reported for the first time utilizing [Ru(bpy)3] 2+ as a Electrochemiluminescent reagent probe. The niche of this electro-analytical method is the lack of any sample pre-treatment as well as being cost and time effective. The methodology is shown to be useful for quantifying low levels, ng/mL, Ketamine in not only buffered solutions but also in an alcoholic beverage. We have successfully demonstrated the detection of Ketamine over a range of Ketamine concentrations 2000 ng/mL to 50 ng/mL in buffer solution. A linear response is observed (ECL emission/mV = 0.0098x+6.120, R² = 0.9915 and N = 5) with a detection limit of 33 ng/mL (based on 3-sigma). The proposed method was successfully applied to the determination of Ketamine in an alcoholic beverage sample - Gordon's Gin & Tonic. [ABSTRACT FROM AUTHOR]

Ethyl carbamate, a by-product of fermentation and storage with widespread occurrence in fermented food and alcoholic beverages, is a compound potentially toxic to humans. In this work, a new approach for quantitative detection of ethyl carbamate in alcoholic beverages, based on surface-enhanced Raman scattering (SERS), is reported. Individual silver-coated gold nanoparticle colloids are used as SERS amplifiers, yielding high Raman enhancement of ethyl carbamate in three kinds of alcoholic beverages (vodka, Obstler, and white rum). The characteristic band at 1,003 cm -1, which is the strongest and best reproducible peak in the SERS spectra, was used for quantitative evaluation of ethyl carbamate. The limit of detection, which corresponds to a signal-to-noise ratio of 3, was 9.0 × 10 -9 M (0.8 μg · L -1), 1.3 × 10 -7 M (11.6 μg · L -1), and 7.8 × 10 -8 M (6.9 μg · L -1), respectively. Surface-enhanced Raman spectroscopy offers great practical potential for the in situ assessment and identification of ethyl carbamate in the alcoholic beverage industry. [ABSTRACT FROM AUTHOR]

Fourteen brands of commercial Raki samples were analysed chemically and compared with two samples produced in a local distillery, according to traditional methods, to determine whether the raw materials (grape or raisin) and distillation practices result in distinguishable chemical fingerprints in the final product. The samples were analysed with respect to the content of trans-anethol, methyl alcohol, ethyl alcohol, higher alcohols and other volatiles, using gas chromatography. Principal component analysis showed that chemometric analysis could be used to distinguish between traditional and flavoured Raki products. Copyright © 2013 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

Objective: To assess the epidemiology of Alcohol consumption in Tehsil Hassan Abdal, district Attock, Punjab, Pakistan. Material and Method: The Medico legal cases record from 2009 - 2011 were studied for alcohol cases at Civil Hospital Hassan Abdal. Results: In the selected medico legal cases alcohol consumption was surprisingly repor ted only in male gender. Conclusion: The involvement of younger males in alcohol consumption was found to be predominant. The trend of alcohol consumption was noted among both urban as well as rural population, with more urban cases as compared to rural. [ABSTRACT FROM AUTHOR]

This article examines an overlooked class of alcohol products, described herein as multiple fruit-flavored alcoholic drinks in a can (MFAC). The article describes how characteristics of these products likely contribute to hazardous alcohol consumption among youth. Government regulation of these products may be needed to protect adolescent and young adult populations. National substance abuse surveillance systems should consider immediate adoption of MFAC use indicators to determine use and harm associated with these products, and to assess the effectiveness of future regulatory actions. [ABSTRACT FROM AUTHOR]

Background: Alcoholic beverages are widely consumed. Depression, the most prevalent mental disorder worldwide, has been related to alcohol intake. We aimed to prospectively assess the association between alcohol intake and incident depression using repeated measurements of alcohol intake.Methods: We followed-up 5,505 high-risk men and women (55 to 80 y) of the PREDIMED Trial for up to seven years. Participants were initially free of depression or a history of depression, and did not have any history of alcohol-related problems. A 137-item validated food frequency questionnaire administered by a dietician was repeated annually to assess alcohol intake. Participants were classified as incident cases of depression when they reported a new clinical diagnosis of depression, and/or initiated the use of antidepressant drugs. Cox regression analyses were fitted over 23,655 person-years.Results: Moderate alcohol intake within the range of 5 to 15 g/day was significantly associated with lower risk of incident depression (hazard ratio (HR) and 95% confidence interval (95% CI) = 0.72 (0.53 to 0.98) versus abstainers). Specifically, wine consumption in the range of two to seven drinks/week was significantly associated with lower rates of depression (HR (95% CI) = 0.68 (0.47 to 0.98)).Conclusions: Moderate consumption of wine may reduce the incidence of depression, while heavy drinkers seem to be at higher risk. [ABSTRACT FROM AUTHOR]

Background: There is increasing evidence that a major part of the tumour-promoting action of alcohol is mediated via its first, toxic and carcinogenic metabolite acetaldehyde. Materials & Methods: The double blinded randomized control trial was designed for 82 male volunteers aged 20- 29 years. Exclusion criteria were individual under antibiotic therapy, smokers, mutant Aldehyde Dehydrogenase deficient subject or any other systemic disease. Subjects were randomized in experimental (alcohol + soft drink) and control group (soft drink) from each pair of equal body weighted volunteers. The amount of alcohol consumed was calculated to be equivalent to 0.7 g alcohol/kilogram of body weight. Samples of breath for Acetaldehyde concentration (AC) were captured with the aid of a highly reproducible fuel cell gas-sampling device (PST-M1; Lions Laboratories, Cardiff, Wales). In Statistical analysis, mean AC was compared among both groups at different interval using paired t-test and Analysis of variance. Results: Mean acetaldehyde level was recorded higher (> 50.00 μmol/L) among interventional group which can be produced from ethanol during metabolism or by oro-pharyngeal microbes. After 15 minutes of drink, the AC was 71.36 ± 17.46 μmol/L in ethanol group compared to 22.75 ±9.12 μmol/L in soft-drink group. There was significant increase in AC after 1 hour (P<0.001) which was 77.58 ± 19.43 μmol/L in ethanol group compared to 21.16 ±8.73 μmol/L in soft-drink group. Conclusion: Although acetaldehyde is metabolite of alcohol, its organ specific production with risk for oropharyngeal and pulmonary carcinogenesis makes alcohol an independent risk factor of carcinogenesis. [ABSTRACT FROM AUTHOR]

Background: Patients with suspected alcoholic hepatitis and a Discriminant Function ⩾32 underwent liver biopsy to confirm the diagnosis. Of these (n = 58), 43 had histological features of alcoholic hepatitis and 15 (25%) did not. We aimed to determine the laboratory features that differentiated those patients with a histological diagnosis of alcoholic hepatitis from those without, and assess potential clinical utility. Methods: Laboratory investigations at presentation for each of the histologically confirmed cases of alcoholic hepatitis (n = 43) were compared to those without (n = 15) to determine whether there were differences between the two groups. Univariate analysis was by Mann Whitney U Test and Multivariate analysis was by a stepwise approach. Results: White cell count (16.2 ± 10.5 v 6.9 ± 3.5 (× 109/L); p = 0.0001) and platelet count (178 ± 81 v 98.4 ± 43 (× 109/L); p = 0.0005) were higher in the patients with histological features of alcoholic hepatitis than in those without. The area under the ROC curve for AH diagnosis was estimated to be 0.83 (0.73, 0.94) and 0.81 (0.69, 0.93) for white cell count and platelet count respectively. Conclusions: Clinicians cannot accurately differentiate patients with or without alcoholic hepatitis without liver biopsy. This is critically important when deciding on specific therapies such as corticosteroids or when interpreting data from future trials in which biopsy is not mandated. In situations where liver biopsy is unsuitable or unavailable the white cell and platelet counts can be used to determine the likelihood of histological alcoholic hepatitis and guide treatment. [ABSTRACT FROM AUTHOR]

This study examines legal debates over the lawfulness of alcoholic beverages benveen Mālikī/Shāfi'ī and Ḥanafī jurists. While there was an early consensus surrounding the prohibition of an intoxicating drink derived from grapes, disagreements persisted regarding intoxicants obtained from non-grape sources. The primary advocates for the prohibition of all intoxicants were Mālikī and Shāfi'ī jurists whose vvorks were increasingly devoted to attacking their Ḥanafī counterparts. Mālik257; critiques centered on arguments rooted in the Qur'ān, while Shāfi'ī critiques relied on traditions from the Prophet/Companions. The Ḥanafīs argued for a narrovv prohibition limited to a single drink (i.e., khamr) and forbade other drinks only if consumed to the point of intoxication. Over time, the Hanafis abandoned their original position and endorsed complete prohibition due, perhaps, to the grovving moral stigma associated with intoxicants. They did so by "reinterpreting" the views of one of their founding figurēs, Muhammad b. al-Ḥasan al-Shaybānī (d. 189/806). [ABSTRACT FROM AUTHOR]

Many wines, particularly red, contain different compounds that possess strong antioxidant activity. The subject of this paper was the determination of phenol compounds with strong antioxidant activity, contained in nine commercially available Herzegovinian red wines. Total phenols, flavonoids, nonflavonoids content and antioxidant activity of selected wines were determined. Total phenols content was determined spectrophotometrically by the Folin-Ciocâlteu method using gallic acid as standard, while flavonoids and nonflavonoids content was determined by using formaldehyde. Two distinct methods were used to assess the antioxidant capacity of the tested wines; Briggs-Rauscher oscillating reaction method, and the reduction of DPPH radicals. Total phenols content in nine studied wines, expressed as Gallic Acid Equivalent (GAE), range from 346.836 mg L-1 to 2169.7 mg L-1, which is consistent with data from previous studies of red wines from other regions. All studied wines showed significantly higher flavonoids content compared to nonflavonoids, an average of 85 : 15. The results indicate significant differences in antioxidant activity of the analyzed wines. According to both applied methods, similar data were measured. A positive and strong correlation between total phenol content and antioxidant activity (by DPPH method, r = 0.93, according to the method of BR oscillating reaction r = 0.90) confirms the fact that wines with higher total phenols content have stronger antioxidant activity. [ABSTRACT FROM AUTHOR]

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Objective: This article summarizes the literature on the implementation costs of alcohol screening and brief intervention (SBI) in medical settings. Method: Electronic databases were searched using SBI- and cost-related terms. Methodological approaches and cost estimates were abstracted from each study and categorized based on the cost methodology. Costs were updated to 2009 U.S. dollars. To determine a cost measure, we excluded outliers and computed the median of the remaining cost estimates. Results: Seventeen studies with cost estimates were identified for further study. Costs ranged from $0.51 to $601.50 per screen and from $3.41 to $243.01 per brief intervention (BI). Cost estimates were lower when an activity-based cost methodology was used, in primary care settings, and when the provider was not a doctor. The median cost of a screen is approximately $4, and the median cost of a BI is approximately $48. Conclusions: Screening cost estimates had more variation than BI cost estimates. Provider type and service delivery time drive the cost variation. Interpretation of cost differences was limited by insufficient reporting of the cost methodology. Cost estimates presented here are similar in size to the Healthcare Common Procedure Coding System and Current Procedural Terminology reimbursement amounts, suggesting that insurance-based service reimbursement may be sufficient to sustain alcohol SBI in practice. [ABSTRACT FROM AUTHOR]

Objective: The purpose of this research was to examine whether the clustering of underage risky drinking and its consequences within communities might arise from shared perceptions regarding underage drinking as well as the social context of drinking. Method: The Enforcing Underage Drinking Laws Randomized Community Trial provided data from repeated cross-sectional samples of 5,017 current drinkers (2,619 male) ages 14-20 years from 68 communities surveyed in 2004, 2006, and 2007. Alternating logistic regressions were used to estimate the influence of social factors on the clustering of getting drunk, heavy episodic drinking, nonviolent consequences, and driving after drinking or riding with a drinking driver. Results: The clustering of getting drunk, heavy episodic drinking, and nonviolent consequences was no longer statistically significant after adjustment for drinking with friends and drinking with parents. Parents providing alcohol explained the clustering of heavy episodic drinking and nonviolent consequences, whereas drinking with other underage drinkers and friends providing alcohol explained the clustering of nonviolent consequences. Drinking with friends or other underage drinkers and friends providing alcohol increased the risk of these behaviors, whereas drinking with parents and parents providing alcohol were protective. Perceptions regarding peer drinking, community norms, consequences for drinking, and drinking at a party did not influence clustering. Conclusions: These findings suggest that interventions to reduce underage risky drinking in communities should focus on the differential effects of the social context in which drinking occurs. [ABSTRACT FROM AUTHOR]

Context: The use of alcohol during nighttime driving may affect recovery from glare leading to increased traffic accidents. Objective: To compare the glare recovery time in alcoholic versus non-alcoholic drivers. Materials and Methods: Alcoholic (n = 25) and non-alcoholic drivers (n = 25) were subjected to glare recovery test and they also filled a questionnaire about the nighttime driving. Results: The glare recovery time got prolonged in alcoholic drivers and they also complained of more problems during nighttime driving as compared to non-alcoholic drivers. Conclusions: The use of alcohol delays recovery from glare during nighttime driving. This can have considerable implications for developing countries in improving regulations for driving licensing. [ABSTRACT FROM AUTHOR]

The article offers information on a study aimed at the elucidation of taste-active hydrophobic compounds in charcoal-untreated sake, a traditional Japanese alcoholic beverage, by using a taste dilution analysis. The study reports two novel taste-active ethyl esterified peptides from a sake sample and determines the level of identified compounds in the sake samples. It further examines the effects of charcoal treatment on the concentration of these hydrophobic compounds.

Objectives: This paper presents the synthesis of findings from a literature review study of drinking cultures across five West European countries (France, Germany, Spain, Sweden and the UK), examining the nature and features of drinking typologies before proposing a new dimensional approach. Study design: The study incorporated a systematic literature search covering the period 1980-2010 for literature from each of the five countries. Methods: Researchers reviewed abstracts and selected relevant material, leading to the inclusion of 203 articles from database searches plus 26 records from other sources. A summary of key findings are presented here. Intercoder reliability checks were performed to ensure consistency in inclusion in the review according to pre-ordained selection criteria. The review was further supplemented by the inclusion of gray literature including policy documents obtained from a range of sources. Results: It was found that sociocultural contexts have a major influence on drinking cultures, and this is an area in which there have been dramatic changes over the past 30 years. Differences were found between the countries in terms of drinking cultures, the way in which alcohol is viewed, and how alcohol-related policy and practice operates. However, there seems to be an increasing homogenization of drinking cultures across many countries, strongly influenced by Anglo-US cultural zeitgeist. Modern drinking patterns have emerged, offering a complex and often overlapping schema of drinking typologies. Conclusions: The study suggests that the wet--dry dichotomy is no longer relevant and that a revised version of a more recent dimensional approach featuring three dimensions -- hedonism, function and control -- may be better placed to describe and measure contemporary drinking cultures. [ABSTRACT FROM AUTHOR]

Saccharomyces cerevisiae maintains a redox balance under fermentative growth conditions by re-oxidizing NADH formed during glycolysis through ethanol formation. Excess NADH stimulates the synthesis of mainly glycerol, but also of other compounds. Here, we investigated the production of primary and secondary metabolites in S. cerevisiae strains where the glycerol production pathway was inactivated through deletion of the two glycerol-3-phosphate dehydrogenases genes ( GPD1/GPD2) and replaced with alternative NAD-generating pathways. While these modifications decreased fermentative ability compared to the wild-type strain, all improved growth and/or fermentative ability of the gpd1Δ gpd2Δ strain in self-generated anaerobic high sugar medium. The partial NAD regeneration ability of the mutants resulted in significant amounts of alternative products, but at lower yields than glycerol. Compared to the wild-type strain, pyruvate production increased in most genetically manipulated strains, whereas acetate and succinate production decreased in all strains. Malate production was similar in all strains. Isobutanol production increased substantially in all genetically manipulated strains compared to the wild-type strain, whereas only mutant strains expressing the sorbitol producing SOR1 and srlD genes showed increases in isoamyl alcohol and 2-phenyl alcohol. A marked reduction in ethyl acetate concentration was observed in the genetically manipulated strains, while isobutyric acid increased. The synthesis of some primary and secondary metabolites appears more readily influenced by the NAD/NADH availability. The data provide an initial assessment of the impact of redox balance on the production of primary and secondary metabolites which play an essential role in the flavour and aroma character of beverages. [ABSTRACT FROM AUTHOR]

The article presents the results of a study on the role of alcoholic beverages in the incidence of pancreatic cancer mortality in nonsmokers. According to the authors, nonsmokers who consumed three or more alcoholic beverages per day have 36 percent higher risk of mortality while smokers have 6 percent higher risk. They add that consumption of two or more alcoholic beverages was linked with an increased risk in both smokers and nonsmokers. They indicate the absence of association between beer or wine consumption with pancreatic cancer mortality.

This article presents a study which investigated findings from other studies, conducted in 2000 and 2008, on harmful effects of rules and regulations regarding bars and restaurants serving alcohol beverages at Reykjavík City Center in Iceland. It provides an overview of the changes in laws and regulations on alcoholic beverages, details of the data and methods used for the study, and a summary of research findings.

The article offers information about a study on the effect of alcohol use on in vitro fertilization (IVF). The prospective cohort study involved men and women, and took into consideration the type of alcohol consumed, amount and frequency of drinking. It found that drinking as few as four alcoholic beverages lowers IVF live birth rate.

Aim: This study was conducted to examine the effect of consuming a dilute alcohol solution (weak beer) on urine production in euhydrated and hypohydrated individuals. Methods: Twelve males completed an intermittent cycle protocol in hot (35.1 ± 0.3°C), humid (68 ± 2%) conditions to dehydrate by 1.9 ± 0.3% body mass in the evening. Twice they were then fed and rehydrated, while on two other occasions they were fed the same meal but remained hypohydrated. The following morning they were given 1 l of beer to drink. On two occasions the beer was alcohol-free, while on the other two occasions the same beer contained 4% ethanol. Participants remained in the laboratory for monitoring over the subsequent 4 h. Blood and urine samples were taken prior to dehydration, prior to drink administration and once every hour of the monitoring period. Results: No difference existed in the volume of urine produced between the alcohol (261 ± 138 ml; mean ± SD) and non-alcohol (174 ± 61 ml) beer when hypohydrated (P = 0.057), but there was a difference when euhydrated (1279 ± 256 vs 1121 ± 148 ml alcohol and non-alcohol, respectively; P < 0.001). Unsurprisingly, more urine was produced on both euhydrated trials than either of the hypohydrated trials (P < 0.001). Blood alcohol concentration was elevated (P < 0.001) 1 h after drinking to 7.1 ± 1.8 and 6.0 ± 2.7 mmol/l (hypohydrated and euhydrated, respectively) on the alcohol trials. Serum osmolality was higher 1 h after drinking on both the alcohol trials (303 ± 5 and 298 ± 5 mosmol/l) than on their non-alcohol, equivalent hydration trials (290 ± 8 and 284 ± 5 mosmol/l hypohydrated and euhydrated, respectively; P < 0.001). [ABSTRACT FROM PUBLISHER]