The purpose of this study was to explore alcohol use among psychiatric in-patients in a mental hospital in Ethiopia. A quantitative, descriptive, cross-sectional study design was used. Data were collected through face to face structured interviews and a document analysis checklist. A researcher-modified interview-version of the Alcohol Use Disorder Identification Test (AUDIT) questionnaire was used to measure alcohol use. The study population comprised of 70 psychiatric in-patients. Data analysis showed that being male, living in an urban area, being diagnosed with schizophrenia, and having parents who drink alcohol had a statistical significant association with the alcohol use of the respondents. Respondents reported that it was difficult to abstain or stop using alcohol. They also felt discriminated against when forbidden by relatives to drink. It was alarming to find that thioridazine, which has been discontinued in most countries for the treatment of psychosis, was still being prescribed in Ethiopia. The study highlighted the need for health education to strengthen patients’ perceptions about the negative consequences of alcohol use. Care should be taken when prescribing psychotropic drugs such as thioridazine to psychiatric in-patients because of possible cardiotoxic effects. / Health Studies / M.A. (Public Health)

Thesis (PhDAgric (Viticulture and Oenology. Wine Biotechnology))--University of Stellenbosch, 2010. / ENGLISH ABSTRACT: Stuck alcoholic fermentations are a major enological problem for the international winemaking industry. Incomplete wine fermentations are frequently characterized by high residual fructose concentrations and the near-absence of residual glucose, a fact that is due to the glucophilic character of the wine yeast Saccharomyces cerevisiae. Wines with high contents of post fermentation sugar are very susceptible for microbial spoilage since residual fructose and/or glucose can be metabolized by bacteria and yeast to undesired by-products such as volatile acid and off-flavours, resulting in wine spoilage and considerable economic losses. It has been reported that stuck fermentations are usually caused by several synergistically acting inhibition factors, and the glucose to fructose ratio (GFR) is thought to play an important role in this context. This study is aimed at contributing towards a better understanding of this industrial problem, and at finding industrially applicable solutions. In a first part, this study describes the isolation of two appropriate strains of the fructophilic yeast Zygosaccharomyces bailii from the natural microflora of grapevine, followed by trials in small scale test fermentations using stuck industrial fermentations as model media. These experiments were expanded to also investigate large scale industrial fermentations. As a result, a strategy for the treatment of stuck fermentations was developed and successfully applied in several wineries with fermentation problems. This methodology represents an entirely novel and industrially applicable solution to high residual fructose levels. In a second part, the data contributes to elucidating the molecular nature of the fructophilic phenotype of Z. bailii by characterizing some of the genes and proteins that may be responsible for the fructophilic character. In particular, the investigation focused on the first two steps of hexose metabolism, the transport of sugar into the cell by permeases and sugar phosphorylation by hexokinases, which combined are thought to be primarily responsible for sugar preference. One result of this study was Fructoferm W3©, a dry yeast product which is commercially available. Fructoferm W3 was awarded with the innovation medal for enological products at Intervitis/Interfructa, Stuttgart, Germany in 2007. / AFRIKAANSE OPSOMMING: Die voorkoms van steek alkoholiese fermentasies is ‘n ernstige problem in die internasionale wyn industrie. Onvolledige fermentasies word dikwels gekenmerk deur hoë residuele fruktose konsentrasies en die veitlike afwesigheid van residuele glukose. Die kenmerke kan meestal toegeskryf word aan die glukofilliese kakakter van die wyngis Saccharomyces cerevisiae. Wyne met ‘n hoë suiker inhoud na die afloop van fermentasie is vatbaar vir mikrobiese bederf aangesien residuele fruktose en/of glukose gemetaboliseer kan word deur bakterië en gis om ongewenste byprodukte soos vlugtige sure en bygeure te vorm wat kan lei tot wyn bederf en aansienlike ekonomies verlies. Dit is vasgestel dat steek fermentasies gewoonlik veroorsaak word deur verskeie sinergisties werkende inhibisie faktore, waartoe die glukose/fruktose verhouding ‘n noemenswaardiege bydrae lewer. Die mikpunt van hierdie studie was om ‘n bydrae te lewer tot die begrip van steek fermentasies en die daarstelling van moontlike industriële oplossings. Die eerste deel van die werk beskryf die isolasie van twee rasse van die gis Zygosaccharomyces baillie uit die natuurlike wingerd mikroflora, gevolg deur steekproewe in die vorm van kelinskaalse fermentasies met steek industriële fermentasies gebruik as model media. Hierdie ekserimente is vervolgens uitgebrei om grootskaalse industriële steek fermentasies te bestudeer. Die uitkoms van hierdie werk het gelei tot die ontwikkeling van ‘n strategie vir die behandeling van steek fermentasies wat susksesvol toegepas is in verskeie wynmakerye. Die metodiek bring ‘n nuwe en industrieel toepasbare oplossing vir hoë residuele fruktose vlakke. Die data aangebied in die tweede afdeling dra by tot die verheldering van die molekulêre natuur van die fruktofilliese fenotipe van Z. baillie deur die tipering van gene en protiëne wat moontlik verantwoordelik is vir die fruktofilliese karakter van die gis. Die ondersoek het spesifiek op die eerste twee stappe van heksose metabolisme, naamlik die invoer van suiker in die sel deur permeases en suiker fosforilering deur heksokinases, gekonsentreer. Die kombinasie van die twee prosesse is vermoedelik verantwoordelik vir die regulering van suiker voorkeur. ‘n Gevolg van die studie was die ontwikkeling van ‘n droë gisproduk, Fructferm W3©, wat kommersieel beskikbaar gestel is. Fructoferm W3 is in 2007 toegeken met die innovasie medalje vir wynkundige produkte by Intervittis/Interfructa in Stuttgart, Duitsland.

Thesis (MA)--Stellenbosch University, 1967. / ENGLISH ABSTRACT: no abstract available / AFRIKAANSE OPSOMMING: geen opsomming

Asian countries have become one of the largest export markets for US food developers during the past decade. Understanding consumer expectations and needs in a cross-cultural framework has gained importance for new products to succeed in the international markets. A sports-drink, which is a functional drink for athletes, has been successfully introduced in the US. The product is also growing in popularity internationally. However, the concept and product sports-drink is relatively novel among Asians. The overall objective of this study was to investigate cross-cultural consumer acceptance and fundamental factors driving diversities in food acceptance using a sportsdrink varied in sweetener concentration. In the first part of the study, respondents (372) from Indonesia, Korea, Mainland China, Taiwan, Thailand, and United States evaluated sports-drink samples at four sweetener levels. Respondents' expected sensory characteristics, concept fitness, functionality, and experience with twenty commercial beverages were also evaluated. The results show that the optimal sweetness level for the sports-drink was lower for Americans than Asians. The degree of increase in perceived sweetness intensity over sweetener levels was greater among Americans than Asians. Also, there were considerable cultural differences in expectations for various beverages. In addition, experience with a product was another key factor affecting expectations. Based on the results from the first part of the study, a model delineating the processes of hedonic and intensity rating incorporating familiarity, concepts, and context effect was developed. To investigate the significance of this model, expectations were rated and sensory testing was carried out by modifying concepts and using different contexts of beverages. People (256) from Mainland China, Indonesia, Korea, and United States (US) participated in this experiment. The length of exposure to a sports-drink was a key factor affecting the optimum sweetener level for a sports drink. Concept influenced both expectation and taste rating of a sports-drink for the panelists who had been exposed to the sports-drink longer. Less exposed panelists were only affected in their taste rating by different concepts. When the concept was less acceptable, the acceptance rating of the optimum sweetener sample was also lowered. US panelists had a different expectation for a lemon-lime flavored beverage than did Asians. Ideal sweetness intensity ratings for general beverages was a good predictor in determining for panelists' optimum sweetener level for a sports-drink. Based on the model proposed, cross-cultural diversities in sweetness preference were better understood. / Graduation date: 2000

Master of Science / Department of Human Nutrition / Tandalayo Kidd / Weiqun Wang / The number of overweight and obese college students in the United States has remained high, which could be related to the comfort food and beverages consumed. Sugar-sweetened beverages and fried potatoes are beverages and comfort food commonly consumed by college students. Furthermore, people’s behavior is affected by their perceptions and goals. Thus, this study aimed to assess the correlations between the perception, goal of body weight, and sugar-sweetened beverages and fried potatoes consumption behaviours of college students. A cross-sectional survey of 371 college students was conducted via a self-reporting questionnaire that included information related to sugar-sweetened beverages and fried potato consumption behavior in the past month. The involved students also described their body weight perception and future goal. Spearman correlation and Chi-square analyses were performed to examine the associations. There were significant associations (p<0.0001) between perception of body weight and goal of body weight, regular soda consumption and other sweetened beverage consumption, regular soda consumption and fried potato consumption, and other sweetened beverage consumption and fried potatoes consumption. In addition, there were significant correlations between goals of body weight and other sweetened beverage consumption (p=0.0370). These findings confirmed that perception of body weight was associated with goal of body weight and provided a significant importance for educational intervention to students on improving awareness of healthy body weight and eating.

Fermentering av livsmedel är något som människan gjort sedan de första mänskliga civilisationerna. Dessa uråldriga metoder används än idag och fermenterade drycker har under senare årtionden fått en ökad acceptans världen över och anses idag vara en trend. Syftet är att studera studenters attityder till fermenterade drycker med låg eller ingen alkoholhalt, med fokus på kännedomen om denna typ av drycker, varför och när dessa konsumeras, samt vid vilka sammanhang/tillfällen. I studien har en kortare inledande enkät distribuerats till studenter vid Högskolan Kristianstad, vilken följts av individuella, semistrukturerade intervjuer. Resultaten visade på stora skillnader i huruvida studenterna kände till och hade provat fermenterade drycker. Studenternas attityder till fermenterade drycker präglades av flera olika faktorer, exempelvis hens egna värderingar, normer och målsättningar. I enkäten visade det sig att många konsumerade fermenterade drycker för dess hälsofrämjande effekter, som ersättning till alkohol och för att testa något nytt. Detta framkom även i intervjuerna där hälsa och miljömedvetenhet var viktiga anledningar till varför fermenterade drycker konsumerades, men också nyfikenhet inför det nya. Resultaten från både enkäten och intervjuerna visade att denna typ av drycker främst konsumerades vid måltider, fester eller vid andra sociala event. Samtliga informanter var ense om att fermenterade drycker erhåller komplexa egenskaper och kanske är det just dessa karaktärsdrag som gör dryckens stora platstagande möjligt. Utifrån denna studie kan det dras en slutsats om att fermenterade drycker fyller flera roller inom kategorin låg eller icke alkoholhaltiga drycker. / Fermentation is a process that mankind has used since the first civilizations. These ancient methods are still being used today and fermented beverages has since the last few decades gained an acceptance over the world and is considered a trend. The aim of this study was to study students’ attitudes toward fermented beverages with low or no alcoholic contents, with a focus on the knowledge about these beverages, why and when they are consumed and also in what context. The study consisted of an initial shorter questionnaire which was distributed to students at the Kristianstad University, Sweden followed by an individual semi-structured interview. The results showed great variations regarding the students’ knowledge of fermented beverages and if they had tried any of these. The students’ attitudes were characterized by values and norms and the results from the questionnaire showed that many individuals consumed fermented beverages for its health-promoting effects. Instead of drinking alcoholic beverages and also to try something new. This also emerged from the interviews where health and environmental awareness were important reasons as to why fermented beverages were consumed, but also curiosity over trying something new. The results from both the questionnaire and the interviews showed that these beverages were consumed at dinner, parties or other social gatherings. All informants agreed that fermented beverages derive complex attributes and that maybe it might be these attributes that makes it possible for these beverages to take on a large audience as they do today. From this study a conclus

O objetivo principal deste estudo é a análise do atendimento de denúncias pela Subgerência de Vigilância Sanitária de Alimentos (SVA/Covisa/SMS-SP), no ano de 2011, discorrendo sobre as principais dificuldades enfrentadas no exercício dessa atividade. Como objetivo secundário buscou-se demonstrar a importância da integração entre os setores público e privado para que o atendimento seja realizado com maior eficiência e eficácia, superando as limitações dos procedimentos administrativos do Código Sanitário Municipal, da Lei Municipal n° 13.725/04. A coleta de dados foi obtida por meio de quatro métodos de pesquisa disponíveis, documentos escritos e sistemas de registros informatizados do setor. A interpretação baseou-se nos resultados obtidos e na experiência profissional. Concluiu-se que os problemas enfrentados no atendimento de denúncias estão relacionados com algumas imperfeições nos sistemas de registro e do procedimento administrativo, recursos humanos escassos, gerenciamento ineficaz, falta de recursos materiais e falta de maior integração e comunicação entre os órgãos públicos e os setores relacionados / The main goal of this study is the complaints attendance analysis by Subgerência de Vigilância Sanitária de Alimentos, wich reports to Coordenação de Vigilância em Saúde - Secretaria da Saúde de São Paulo on 2011, discussing the main difficulties in this practice . As a secondary goal, we sought to demonstrate the importance of integration between the public and private sector, so that the service can be made more efficiently and effectively, overcoming the limitations of the administrative procedures of the Municipal Health Code, Municipal Law No. 13.725/04. Data collection was obtained through four research methods available in written documents and computerized records systems sector. The interpretation was based on the results and professional experience. It was concluded that the problems faced in attendance of complaints are related to some imperfections in the system registry and the administrative procedure, scarce human resources, ineffective management, lack of material resources and lack of higher integration and communication between government agencies and related sectors

Álcool é substância lícita de abuso, promovendo dependência pela modulação de sistemas neurotransmissores, como GABAérgico e dopaminérgico. Taurina, um aminoácido utilizado como suplemento alimentar e constituinte de bebidas energéticas, exerce efeito modulatório positivo sobre receptores GABAA. Estudos em animais sugerem efeito terapêutico da taurina na síndrome de abstinência. No entanto, não se sabe o efeito da taurina sobre o comportamento de animais durante o uso de álcool. Portanto, o objetivo deste estudo foi avaliar o efeito do tratamento com taurina sobre o consumo voluntário de álcool e comportamentos de ratos. Foram oferecidas duas garrafas para ratos Wistar machos adultos, uma contendo álcool 20% em solução de sacarina 0,08% e a outra contendo apenas solução de sacarina 0,08% por 6 semanas. Ao grupo controle foram oferecidas duas garrafas contendo sacarina 0,08%. O consumo diário de líquidos dos dois grupos foi monitorado. No 22º dia eles foram divididos em 4 grupos (n=12/grupo) para receber taurina 100 mg/kg (grupos Álcool/TAU e Controle/TAU), via intraperitoneal, uma vez ao dia, por 19 dias, ou solução salina 0,9% (grupos Álcool/SAL e Controle/SAL). Nos dias 22 e 33, os ratos foram expostos ao teste de campo aberto e, no dia 34, ao teste de claro/escuro. Nossos resultados mostraram que o tratamento com taurina aumentou em mais de 10% a preferência por álcool em relação aos animais não tratados. O consumo de álcool médio no grupo Álcool/SAL foi 12 g/kg/dia, enquanto que no grupo Álcool/TAU foi 20 g/kg/dia, sendo que taurina aumentou significativamente o consumo a partir o sexto dia de tratamento. No campo aberto, dose aguda de taurina reduziu a ambulação total de animais controle, além de aumentar os cruzamentos centrais do grupo álcool. Taurina aguda e crônica aumentou a latência de auto-limpeza (grooming) e apenas o tratamento crônico reduziu 8 a frequência de grooming independentemente dos grupos. No teste de claro/escuro, taurina aumentou o tempo de permanência no compartimento claro, o número de transições entre os compartimentos e a latência para entrar no compartimento escuro apenas no grupo álcool, indicando efeito tipo-ansiolítico. Conclui-se que o tratamento crônico com taurina aumenta o consumo voluntário e preferência por álcool em ratos, possivelmente por efeito sinérgico com o álcool que facilita a ativação da via de recompensa dopaminérgica. O efeito tipo-ansiolítico da taurina no grupo álcool também pode ser justificado por efeito aditivo sobre receptores GABAA. Demonstramos que a taurina não apresenta efeito antiaditivo e, talvez, como o acamprosato, possa ser efetiva no controle da recaída, somente após abstinência. / Alcohol is a licit substance of abuse, promoting dependence by the modulation of different neurotransmitter systems, such as GABAergic and dopaminergic. Taurine, an amino acid used as food supplement and constituent of energy drinks, exerts positive modulatory effect on GABAA receptors. Animal studies suggest a therapeutic effect of taurine on withdrawal alcohol syndrome. However, the effect of taurine on the behavior of animals during alcohol use is not known. Therefore, the aim of this study was to evaluate the effect of taurine treatment on voluntary alcohol consumption and on behaviors of rats. Two bottles were offered to adult male Wistar rats, one containing 20% alcohol in 0.08% saccharin solution and another containing only 0.08% saccharin solution for 6 weeks. Two bottles containing 0.08% saccharin were offered to the control group. The daily liquid intake of both groups was monitored. On day 22 they were divided into 4 groups (n =12/group) to receive taurine 100 mg/kg (Alcohol/TAU and Control/TAU groups), intraperitoneally, once a day, for 19 days, or 0.9% saline (Alcohol/SAL and Control/SAL groups). On days 22 and 33, rats were exposed to the open field test and, on day 34, to the light/dark test. Our results showed that taurine treatment increased by more than 10% the alcohol preference compared to untreated animals. The average alcohol consumption in the Alcohol/SAL group was 12 g/kg/day, while in the Alcohol/TAU group it was 20 g/kg/day, and taurine significantly increased the consumption from the day 6 of treatment. In the open field, acute dose of taurine reduced the total ambulation of control animals and increased central crossings of alcohol group. Acute and chronic taurine increased the latency for grooming, and only chronic treatment reduced the frequency of grooming independently of the groups. On the light/dark test, taurine increased the time spent in light compartment, the number of 10 transitions between compartments and the latency to enter the dark compartment only in the alcohol group, indicating an anxiolytic-like effect. It is concluded that chronic taurine treatment increases alcohol voluntary consumption and preference in rats, possibly due to synergistic effects with alcohol that facilitates the activation of the dopaminergic reward pathway. The anxiolytic-like effect of taurine in the alcohol group may also be justified by additive effect on GABAA receptors. Our results show that taurine has no anti-additive effect and, perhaps as acamprosate, may be effective in controlling relapse only after abstinence.

O Brasil produz atualmente cerca de 1,5 bilhão de litros de aguardente e cachaça por ano. O aumento do consumo dessa bebida e a possibilidade de exportação exigem que seu processo de fabricação seja baseado em práticas corretas visando à obtenção de um produto padronizado e com boa qualidade físico-química e sensorial. O objetivo deste trabalho foi a produção de aguardentes por dupla destilação em alambique retificador, por métodos utilizados na produção de cognac e scotch malt whisky. Foi possível estudar como essas técnicas de destilação interferem no perfil dos componentes secundários da bebida e, consequentemente, em sua qualidade, uma vez que contribuem para seu aroma e sabor, sendo indicadores de qualidade e aceitação pelos consumidores. As aguardentes foram maturadas em tonéis de carvalho e submetidas às análises físico-químicas estabelecidas pela legislação vigente no Brasil, e à análise sensorial. Os resultados obtidos revelaram que as técnicas de dupla destilação empregadas proporcionaram melhora na qualidade química e sensorial das aguardentes, podendo representar uma opção válida para um melhor controle da produção e da padronização da aguardente de cana. A melhora da qualidade da aguardente poderá incrementar a aceitação pelos consumidores habituais, ganhar novos consumidores e contribuir para a expansão das exportações. A dupla destilação, como preconizada por este trabalho é uma alternativa para a melhoria da qualidade das aguardentes. / Nowadays the production of sugar cane spirits reaches around 1.5 billion liters per year. The increase of its consumption and the possibility of exportation require a production process based on accurate management practices in order to obtain a standardized product with good physicochemical and sensory qualities. The objective of this work was to produce sugar cane spirits by double distillation in rectifying still, based on the methods for the production of cognac and scotch malt whisky. It was possible to study how the distillation techniques affected the profiles of secondary components of the distillates, and consequently spirits quality, once these components contribute for aroma and flavor, being indicators of quality and consumers acceptance. The sugar cane spirit were aged in oak casks and submitted to physicochemical and sensorial analyses established for the current law in Brazil. The results showed that the techniques of double distillation improved the chemical and sensorial quality of the spirits. The improvement of sugar cane spirits quality would lead to a better acceptance by usual consumers, would acquire new ones and would contribute for export expansion. The double distillation represents an interesting option for the quality improvement and the standardization of sugar cane spirit.

PEREIRA, R. E. Relação entre o consumo de bebidas alcoólicas e as infrações e acidentes de trânsito. 2008. 83f. Dissertação (Mestrado). Faculdade de Ciências Farmacêuticas de Ribeirão Preto Universidade de São Paulo, Ribeirão Preto, 2008. Nos últimos anos, as implicações relacionadas ao uso de bebidas alcoólicas vêm sendo enfatizadas como um importante problema de saúde pública. O etanol é um depressor do sistema nervoso central, capaz de prejudicar a habilidade e a coordenação de motoristas que o consomem, aumentando os riscos de envolvimento em infrações e acidentes de trânsito, muitas vezes com vítimas fatais. As mortes prematuras, lesões e os danos provocados pelas ocorrências de trânsito, resultam em custos excessivos para o governo e para a sociedade, sendo o álcool a principal causa de mortes e incapacitação de indivíduos na plenitude da vida. Baseado nesses fatos, o objetivo do presente trabalho foi realizar um estudo estatístico descritivo e comparativo da presença de álcool nos indivíduos envolvidos em infrações e acidentes de trânsito, ocorridos na região de Ribeirão Preto, no interior paulista, em conjunto com dados fornecidos pela Empresa de Trânsito e Transporte Urbano de Ribeirão Preto (TRANSERP). Foram avaliadas amostras de sangue de infratores e/ou vítimas de ocorrências de trânsito da região, encaminhadas ao Centro de Exames, Análises e Pesquisas (CEAP/NPML/Polícia Técnico-Científica) de Ribeirão Preto. Em parceria com o Laboratório de Toxicologia Forense do Centro de Medicina Legal (CEMEL/FMRP/USP), foi determinada a alcoolemia dos indivíduos, no período de 2005 a 2007. O estudo foi realizado com a finalidade de conhecer o perfil dos infratores e/ou vítimas de ocorrências de trânsito na região. Os resultados revelaram uma prevalência de indivíduos do sexo masculino, brancos, solteiros e com idade entre 18 e 35 anos. Quanto às categorias de ocorrências de trânsito, foi evidenciada uma correlação maior entre indivíduos envolvidos em direção perigosa/averiguação de embriaguez ao volante e alcoolemia positiva. Foi observado que na cidade de Ribeirão Preto, o número de ocorrências de trânsito registradas é muito maior do que o número de solicitações de exame para detecção de álcool no sangue dos infratores e/ou vítimas. Os resultados do presente trabalho indicam que poderá haver benefícios se os exames de alcoolemia em motoristas forem feitos com maior freqüência, visto que há grande predomínio de motoristas embriagados envolvidos em ocorrências de trânsito. Com base nas análises estatísticas deste trabalho, fica evidente o alto risco do ato de dirigir alcoolizado que, somado à negligência e imprudência nas vias públicas e estradas resultam em infrações e acidentes de trânsito, colocando em risco a população. Os dados deste trabalho poderão contribuir para tomada de ações e delineamento de estratégias de prevenção para aumentar a segurança nas estradas e nas cidades, reduzindo o número de infrações e acidentes de trânsito, relacionados ao consumo de bebidas alcoólicas. / PEREIRA, R. E. Relation between alcohol consumption and the infractions and crashes traffics. 2008. 83f. Dissertação (Mestrado). Faculdade de Ciências Farmacêuticas de Ribeirão Preto Universidade de São Paulo, Ribeirão Preto, 2008. Lately, alcohol consumption has been considered an important public health problem. Ethanol is a type of drug that affects the central nervous system (CNS) and impairs driving skills and co-ordination, increasing risk of deaths and injuries derived from crashes and road traffic. Consumption of alcoholic beverages is implicated with premature deaths, injuries and damages caused by motor vehicle crashes, which result in high costs to government and society. Considering that alcohol consumption is the main responsible for deaths and disabilities in people in the prime of life, the aim of this work was to carry out a descriptive and comparative statistical analysis of presence of blood alcohol in relation to traffic occurrences and crashes in the region of Ribeirão Preto. The data were combined with information obtained from TRANSERP (Empresa de Trânsito e Transporte Urbano de Ribeirão Preto), to evaluate the profile of infractors and/or victims of traffic occurrences. Blood samples were obtained from infractors and/or victims of traffic occurrences and were sent to CEAP/IML/Polícia Técnico-Científica Ribeirão Preto. In collaboration with the Forensic Toxicology Laboratory of Centro de Medicina Legal, Ribeirão Preto (CEMEL/FMRP/USP), blood alcohol concentration (BAC) was determined in 2,134 investigated persons, from 2005 to 2007. The results revealed a predominance of 18-35 years old, masculine, white and single persons. With regard to different categories of traffic occurrences, there was a direct correlation between positive BAC and involvement of individuals in dangerous driving/verification of drunkenness. In the city of Ribeirão Preto, the number of registered traffic occurrences is higher than the number of exams requested for detection of blood alcohol in infractors and/or victims of accidents. The results of the present work indicate that more frequent tests for blood alcohol in drivers may benefit society, since there was a predominance of drunk drivers involved in traffic accidents. The statistical data obtained in this work, showed the high risk of drinking and driving, as a cause for negligence and imprudence on the public streets and roads leading to contraventions and traffic accidents, that threatens overall population. The present results can contribute for actions of prevention and intervention to promote traffic safety, with potential reduction of the number of infractions and traffic accidents related to consumption of alcoholic beverages.