Alcoholic beverages have been classified as carcinogenic to humans. As alcoholic beverages are multicomponent mixtures containing several carcinogenic compounds, a quantitative approach is necessary to compare the risks. Fifteen known and suspected human carcinogens (acetaldehyde, acrylamide, aflatoxins, arsenic, benzene, cadmium, ethanol, ethyl carbamate, formaldehyde, furan, lead, 4-methylimidazole, N-nitrosodimethylamine, ochratoxin A and safrole) occurring in alcoholic beverages were identified based on monograph reviews by the International Agency for Research on Cancer. The margin of exposure (MOE) approach was used for comparative risk assessment. MOE compares a toxicological threshold with the exposure. MOEs above 10,000 are judged as low priority for risk management action. MOEs were calculated for different drinking scenarios (low risk and heavy drinking) and different levels of contamination for four beverage groups (beer, wine, spirits and unrecorded alcohol). The lowest MOEs were found for ethanol (3.1 for low risk and 0.8 for heavy drinking). Inorganic lead and arsenic have average MOEs between 10 and 300, followed by acetaldehyde, cadmium and ethyl carbamate between 1,000 and 10,000. All other compounds had average MOEs above 10,000 independent of beverage type. Ethanol was identified as the most important carcinogen in alcoholic beverages, with clear dose response. Some other compounds (lead, arsenic, ethyl carbamate, acetaldehyde) may pose risks below thresholds normally tolerated for food contaminants, but from a cost-effectiveness point of view, the focus should be on reducing alcohol consumption in general rather than on mitigative measures for some contaminants that contribute only to a limited extent (if at all) to the total health risk.

Indiana University-Purdue University Indianapolis (IUPUI) / Prior research indicated a high prevalence of problematic drinking among college students, suggesting a need for more effective screening approaches and treatments. The tendency to act rashly in face of strong emotions (e.g. positive and negative urgency), alcohol cravings, and cue reactivity all have been associated with problematic alcohol use. However, no studies have examined the interactive effects of alcohol cravings, urgency, and cue reactivity. I hypothesized that alcohol cravings will be associated with greater problematic drinking among individuals with higher levels of (1) urgency, (2) cue reactivity, and (3) cue reactivity and urgency. Data were collected from a sample (final n = 240) of college students through a survey, which consisted of measures of urgency, problematic drinking, and alcohol cravings. On the survey, participants were also exposed to alcohol and non-alcohol pictures, after which they assessed their level of cue reactivity. Results were examined using multiple regression and simple slope analyses. Results provided partial support for our hypotheses. Alcohol cravings were associated with greater problematic drinking at lower levels of negative urgency (b = 7.36, p< 0.001). Furthermore, alcohol cravings were most strongly associated with problematic drinking at high levels of cue reactivity and low levels of negative urgency (b = 8.69, p<0.001), and at low levels of cue reactivity and high levels of positive urgency (b = 6.56, p<0.001). These findings emphasize the importance of considering urgency and cue reactivity in understanding how alcohol cravings create risk for problematic drinking.

Indiana University-Purdue University Indianapolis (IUPUI) / Hypothalamic-pituitary-adrenal (HPA) axis dysfunction is found in heavy alcohol users. Negative urgency is a personality trait reflecting the tendency to act rashly in response to negative emotional states, and is associated with problematic alcohol consumption. The current study examined the relationship between negative urgency and HPA axis functioning following (1) negative mood induction and (2) intravenous alcohol administration among heavy social drinkers (proposed n = 40). I hypothesized the following: (1) Negative mood induction would result in an increase of cortisol release as compared to neutral mood induction; (1a) Negative urgency would be related to increased cortisol release in response to negative mood induction; (1b) Negative urgency would partially mediate the relationship between mood induction and cortisol release; (2) Acute IV alcohol administration would result in increased cortisol levels in the neutral mood condition, but decreased cortisol levels in the negative mood condition; and (2a) Negative urgency would be related to the suppression of cortisol release in the negative mood condition in response to acute IV alcohol administration. Repeated measures analyses of variance, the PROCESS macro, and paired samples t-tests were used to examine study hypotheses. Hypotheses were largely unsupported. Writing mood induction procedures reduced salivary cortisol levels in negative mood (t(35)= 2.49, p= 0.02) and there was a trend decrease in neutral mood (t(35)= 1.87, p= 0.07). Alcohol administration also reduced salivary cortisol levels in both negative mood (t(35)= 3.99, p< 0.01) and neutral mood (t(35)= 2.60, p= 0.01). However, salivary cortisol changes were no different than typical circadian patterns in response to mood induction (t(231)= 0.37, p=0.71) or in response to acute alcohol administration (t(231)= 0.44, p= 0.64). Negative urgency had a trend main effect on salivary cortisol level in response to acute IV alcohol administration, such that those higher in negative urgency were more similar to typical circadian patterns (F(19,28)= 1.59, p=0.13). This could serve as preliminary support for a psychological mechanism for the alcohol sensitivity hypothesis. Overall these findings suggest the current study failed to sufficiently manipulate salivary cortisol levels. Future studies should consider methodological techniques when exploring these relationships, including IV compared to oral alcohol administration, mood compared to stress manipulations, and cortisol compared to other HPA axis biomarkers.

Indiana University-Purdue University Indianapolis (IUPUI) / Accurate estimation of alcohol price elasticity is important for policy analysis – e.g.., determining optimal taxes and projecting revenues generated from proposed tax changes. Several approaches to specifying and estimating the price elasticity of demand for alcohol can be found in the literature. There are two keys to policy-relevant specification and estimation of alcohol price elasticity. First, the underlying demand model should take account of alcohol consumption decisions at the extensive margin – i.e., individuals' decisions to drink or not – because the price of alcohol may impact the drinking initiation decision and one's decision to drink is likely to be structurally different from how much they drink if they decide to do so (the intensive margin). Secondly, the modeling of alcohol demand elasticity should yield both theoretical and empirical results that are causally interpretable. The elasticity estimates obtained from the existing two-part model takes into account the extensive margin, but are not causally interpretable. The elasticity estimates obtained using aggregate-level models, however, are causally interpretable, but do not explicitly take into account the extensive margin. There currently exists no specification and estimation method for alcohol price elasticity that both accommodates the extensive margin and is causally interpretable. I explore additional sources of bias in the extant approaches to elasticity specification and estimation: 1) the use of logged (vs. nominal) alcohol prices; and 2) implementation of unnecessarily restrictive assumptions underlying the conventional two-part model. I propose a new approach to elasticity specification and estimation that covers the two key requirements for policy relevance and remedies all such biases. I find evidence of substantial divergence between the new and extant methods using both simulated and the real data. Such differences are profound when placed in the context of alcohol tax revenue generation.

No description available.

Indiana University-Purdue University Indianapolis (IUPUI) / Alcohol consumption produces a complex array of effects that can be divided into two types: the explicit pharmacological effects of ethanol (which can be quite separate temporally from time of intake) and the more temporally “relevant” effects (primarily olfactory and taste) that bridge the time from intake to the onset of the pharmacological effects. Dissociating these effects is essential to untangling the neurologic underpinnings of alcohol abuse and dependence. Intravenous self-administration of ethanol allows for controlled and precise dosing, bypasses first order absorption kinetics allowing for a faster onset of pharmacologic effects, and eliminates the confounding “non-pharmacological” effects associated with oral consumption. Intravenous self-administration of ethanol has been reliably demonstrated in both mouse and human experimental models; however, consistent intravenous self-administration of pharmacologically relevant levels of ethanol remains elusive in the rat. Previous work has demonstrated reliable elevated intravenous ethanol self administration using a compound reinforcer of oral sucrose and intravenous ethanol. The present study sought to elucidate the role of each component of this reinforcer complex using a multiple schedule study design. Male P rats had free access to both food and water during all intravenous self-administration sessions and all testing was performed in conjunction with the onset of the dark cycle. Once animals achieved stable operant responding on both levers for an orally delivered 1% sucrose solution (1S) on a FR4 schedule, surgery was conducted to implant an indwelling jugular catheter. Animals were habituated to the attachment of infusion apparatus and received twice daily sessions for four days to condition each lever to its associated schedule. Animals were then trained to respond on a multiple FR4-FR4 schedule composed of alternating 2.5 minute components. During one component only oral 1S was presented, while in the second component a compound reinforcer of oral 1S + IV 20% ethanol was presented (25 mg/kg/injection). Both levers were extended into the chamber during the session, with the active lever/schedule alternating as the session progressed across components. Average ethanol intake was 0.47 ± 0.04 g/kg. A significant increase in sucrose only reinforcers and sucrose lever error responding was found suggesting that sucrose not ethanol is responsible for driving overall responding. The current findings suggest that the existing intravenous ethanol self-administration methodology remains aversive in the rat.

Hintergrund. Deutschland gehörte im Jahr 2019 zu den Ländern mit dem weltweit höchsten Pro-Kopf-Alkoholkonsum, welcher wesentlich zur Krankheitslast beiträgt. Fragestellung. In dieser Modellierungsstudie schätzen wir, wie viele alkoholbedingte inzidente Krankheits- sowie Todesfälle in Deutschland im Jahr 2019 hätten vermieden werden können, wenn die derzeitigen Verbrauchssteuern auf Alkohol um 20%, 50% und 100%erhöht worden wären. Methodik. Ausgangspunkt für die Modellierung sind die spezifischen Verbrauchssteuern auf alkoholische Getränke in Deutschland. Drei Szenarien wurden unter der Annahme, dass die resultierende Steuererhöhung vollständig in den Verkaufspreis übertragen wird, und unter Verwendung von getränkespezifischen Preiselastizitäten modelliert. Mittels des sich daraus ergebenden Rückgangs im jährlichen Pro-Kopf-Konsum und der krankheitsspezifischen Risikofunktionen wurde die vermeidbare alkoholbedingte Inzidenz bzw. Mortalität geschätzt. Berücksichtigt wurden alkoholbedingte Erkrankungen des Herz-Kreislauf- und Verdauungssystems, Alkoholabhängigkeit, Epilepsie, Infektionskrankheiten sowie Verletzungen und Unfälle. Ergebnisse. Insgesamt hätten durch eine Verdoppelung der spezifischen Verbrauchssteuern auf Alkohol im Jahr 2019 bis zu 200.400 alkoholbedingte Erkrankungs- und Verletzungsfälle sowie 2800 Todesfälle vermieden werden können. Dies entspricht knapp 7% der berücksichtigten alkoholbedingten Krankheits- bzw. Todesfälle in Deutschland. Diskussion. Alkoholbedingte Erkrankungen und Verletzungen sind vermeidbar und eine Erhöhung der spezifischen Verbrauchssteuern auf alkoholische Getränke in Deutschland könnte die alkoholbedingte Krankheitslast substanziell reduzieren. / Background. In 2019, Germany was among the countries with the highest alcohol per capita consumption in the world, which contributes significantly to the burden of disease. Aim. In this modelling study, we estimate how many alcohol-attributable diseases and deaths in Germany could have been avoided in 2019 if current alcohol excise taxes were increased by 20%, 50%, and 100%. Methods. The starting point for the modelling was the national beverage-specific alcohol taxes. Three scenarios were modelled under the assumption that the resulting tax increase would be fully transferred to the retail prices. Beverage-specific price elasticities were used. Based on the estimated resulting decline in annual per capita consumption and the disease-specific risk functions, we modelled the avoidable incidence and mortality for alcohol-attributable diseases for 2019. Alcohol-attributable diseases of the cardiovascular and digestive systems, alcohol dependence, epilepsy, and infectious diseases as well as injuries and accidentswere considered. Results. Overall, doubling the beveragespecific alcohol taxes could have avoided up to 200,400 alcohol-attributable cases of disease and injury as well as 2800 deaths in Germany in 2019. This corresponds to just under 7% of the modelled new alcohol-attributable cases of disease and death in Germany. Discussion. Alcohol-attributable diseases and injuries are preventable and an increase in the alcohol taxes could substantially reduce the alcohol-attributable burden of disease in Germany.

[ES] Disciplinas como la mercadotecnia, la psicología y la economía se han enfocado durante décadas en el estudio de la percepción del consumidor. Hoy se sabe que la percepción es el resultado de factores intrínsecos y extrínsecos que no dependen únicamente del producto o servicio que protagoniza la experiencia de compra, sino que también influyen variables relacionadas con el propio consumidor y con el contexto que lo rodea. En lo que respecta a las bebidas, la atención juega un papel fundamental en el pronóstico hedónico, en la percepción y en su consecuente satisfacción, que es la propulsora de la lealtad de marca. Durante la etapa de atención, los sentidos constituyen los canales que transmiten la información de los factores intrínsecos de las bebidas: sabor, aroma, color, textura y sonido, se integran para comunicar una percepción holística del producto. Sin embargo, elementos como el diseño de la botella, el tipo de vaso en que se consume la bebida, la temperatura a la que se sirve y la ambientación del centro de consumo, igualmente forman parte de la evaluación que de esa bebida se realice y del aprendizaje positivo o negativo derivado. Las contribuciones que hasta ahora han realizado los investigadores sobre el impacto de los factores extrínsecos e intrínsecos de los productos y servicios, por lo general han analizado las variables de manera independiente. Sin embargo, existen pocos modelos que demuestren cómo dichas variables se agrupan en factores y cómo dichos factores interactúan entre sí para construir la satisfacción del consumidor de bebidas alcohólicas. Esta tesis pretende cerrar esa brecha del conocimiento e indagar cuáles son los constructos relacionados con el consumo de bebidas y, más específicamente, cómo la innovación percibida, los atributos intrínsecos y los atributos extrínsecos afectan la satisfacción y la lealtad del consumidor de cerveza, vino y bebidas espirituosas. El estudio experimental incluido en esta tesis fue realizado en México y explora la percepción multisensorial de las bebidas considerando la experiencia que los participantes han tenido con la bebida alcohólica que consumen con mayor frecuencia. De este modo, es posible detectar cuáles son los atributos que poseen las bebidas que ya han generado lealtad en los consumidores. Los resultados se han analizado con métodos estadísticos descriptivos y multivariados, a fin de examinar el efecto simultáneo de las variables incluidas en el modelo propuesto. La investigación desarrollada confirma la complejidad de la percepción multisensorial de una bebida alcohólica, así como su influencia en la lealtad. Por lo tanto, la contribución más relevante del presente trabajo es la aportación de un modelo de satisfacción aplicable al sector de bebidas alcohólicas en México, mismo que se encuentra fundamentado en una minuciosa revisión del estado del arte y que será de gran utilidad para promover la innovación de todos los actores involucrados en la cadena de valor de la industria del vino, la cerveza y las bebidas espirituosas. / [CA] Disciplines com el màrqueting, la psicologia i l'economia, s'han enfocat durant dècades en l'estudi de la percepció del consumidor. Avui se sap que la percepció és el resultat de factors intrínsecs i extrínsecs que no depenen únicament del producte o servei que protagonitza l'experiència de compra, sinó que també influeixen variables relacionades amb el mateix consumidor i amb el context que l'envolta. Pel que fa a les begudes, l'atenció juga un paper fonamental en l'expectativa, en la percepció i en la seua conseqüent satisfacció, que és la propulsora de la lleialtat de marca. Durant l'etapa d'atenció, els sentits constitueixen els canals que transmeten la informació dels factors intrínsecs de les begudes: sabor, aroma, color, textura i so, s'integren per a comunicar una percepció holística del producte. No obstant això, elements com el disseny de l'ampolla, el tipus de got en què es consumeix la beguda, la temperatura a la qual se serveix i l'ambientació del centre de consum, igualment formen part de l'avaluació que d'aquesta beguda es realitze i de l'aprenentatge positiu o negatiu derivat. Les contribucions que fins ara han fet els investigadors sobre l'impacte dels factors extrínsecs i intrínsecs dels productes i serveis, en general han analitzat les variables de manera independent. No obstant això, existeixen pocs models que demostren com aquestes variables s'agrupen en factors i com aquests factors interactuen entre si per a construir la satisfacció del consumidor de begudes alcohòliques. Aquesta tesi pretén tancar aquesta bretxa del coneixement i indagar en quins són els constructes relacionats amb el consum de begudes, i més específicament, com la innovació percebuda, els atributs intrínsecs i els atributs extrínsecs, afecten la satisfacció i la lleialtat del consumidor de cervesa, vi i begudes espirituoses. L'estudi experimental inclòs en aquesta tesi va ser fet a Mèxic i explora la percepció multisensorial de les begudes considerant l'experiència que els participants han tingut amb la beguda alcohòlica que consumeixen amb major freqüència. D'aquesta manera, és possible detectar quins són els atributs que posseeixen les begudes que ja han generat lleialtat en els consumidors. Els resultats s'han analitzat amb mètodes estadístics descriptius i multivariants, a fi d'examinar l'efecte simultani de les variables incloses en el model proposat. La recerca desenvolupada confirma la complexitat de la percepció multisensorial d'una beguda alcohòlica, així com la seua influència en la lleialtat. Per tant, la contribució més rellevant del present treball és l'aportació d'un model de satisfacció aplicable al sector de begudes alcohòliques a Mèxic, mateix que es troba fonamentat en una minuciosa revisió de l'estat de l'art i que sens dubte serà de gran utilitat per a promoure la innovació de tots els actors involucrats en la cadena de valor de la indústria del vi, la cervesa i les begudes espirituoses. / [EN] For decades, disciplines such as marketing, psychology and economics have focused on the study of consumer perception. It is now known that perception is the result of intrinsic and extrinsic factors that depend not only on the product or service that is the protagonist of the shopping experience, but also on variables related to the consumer and the surrounding context. For beverages, attention plays a key role in hedonic forecasting, perception and subsequent satisfaction, which is the driver of brand loyalty. During the attention stage, the senses are the channels that convey information about the intrinsic factors of beverages: taste, aroma, colour, texture and sound are integrated to convey a holistic perception of the product. However, elements such as the design of the bottle, the type of glass in which the drink is consumed, the temperature at which it is served, and the ambience of the consumption centre are also part of the evaluation of the drink and the positive or negative learning derived from it. Previous contributions by researchers on the impact of extrinsic and intrinsic factors of products and services have generally analysed the variables independently. However, there are few models that show how these variables are grouped into factors and how these factors interact to construct consumer satisfaction with beverage alcohol. This thesis aims to fill this knowledge gap by investigating which constructs are related to beverage consumption and, more specifically, how perceived innovativeness, intrinsic attributes and extrinsic attributes affect consumer satisfaction and loyalty for beer, wine and spirits. The experimental study included in this thesis was conducted in Mexico and explores the multisensory perception of beverages, taking into account the experiences that participants have had with the alcoholic beverage they consume most frequently. In this way, it is possible to identify the attributes of beverages that have already generated consumer loyalty. The results were analysed using descriptive and multivariate statistical methods in order to examine the simultaneous effect of the variables included in the proposed model. The developed research confirms the complexity of the multisensory perception of an alcoholic beverage and its influence on loyalty. Therefore, the most important contribution of the present work is the contribution of a satisfaction model applicable to the alcoholic beverage sector in Mexico, based on a thorough review of the state of the art, which will undoubtedly be of great use in promoting innovation among all actors involved in the value chain of the wine, beer and spirits industry. / Corona Cabrera, AV. (2024). Impacto de la percepción multisensorial en la satisfacción. Propuesta de innovación aplicable a la industria de bebidas [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/209810

The purpose of this qualitative study was to understand the social, cultural, and structural factors that contribute to or inhibit alcohol use and abuse in the Army among young males, unmarried or married without a present spouse. Seventeeen single, or separated, young male soldiers stationed at Fort Bragg Army Base were interviewed to provide insight into the research questions. Soldiers were largely located through face-to-face canvassing. The interviews, which lasted from 45 to 90 minutes, took place face-to-face and were then transcribed. Interviews were analyzed using grounded theory approach by locating patterns, themes and relationships to come to generalizations. The themes that emerged from the interviews include: 1) stresses of army work/life; 2) social/entertainment use; 3) tradition/brotherhood/entitlement; 4) fear/consequences; 5) impressionable youth; 6) treatment. While the themes which emerged were reported in discrete terms, there was overlap in them. The functional aspect of alcohol use to these soldiers mixed with the impact of social interaction influencing their use served to encourage and further the use of alcohol. The drinking patterns of young male soldiers can be seen to exist on a continuum of either social integration or social stress, in line with Durkheim's conception of suicide, with the existence of being on either end of these continuums leading to excessive alcohol use. The findings confirm Durkheim's conception of social order in leading to unhealthy responses and indicate the Army needs to address the role and impact of the greater social environment in leading to alcohol misuse among young male soldiers.

Thesis (D. Tech.) -- Central University of Technology, Free State, 2008 / The purpose of this study was to evaluate brewing and consumption practices and to screen for micro-organisms and mycotoxins associated with traditional beer produced and consumed in the marginal urban settlements of the city of Kimberley in the Northern Cape Province of South Africa. The survey study revealed that traditional beer is no longer being brewed for traditional purposes only, as was the case in the past, but rather for commercial gain. Both brewers and consumers, however, appeared to be largely unaware of disease-causing micro-organisms present on the hands or bodies of handlers that can be transferred to the beverage during the handling process, and were seemingly not conversant with regard to the effects of hazardous ingredients sometimes incorporated during the brewing process. Unemployment and a lack of education emerged as pivotal factors related to the production of traditional beer and the ignorance of the associated safety thereof. The survey further indicated that although facilities such as the availability of potable water (taps in yards) and flushing toilets were sometimes in place, other facilities such as basins with hot running water were often not available. In commercially produced and homebrewed traditional beer the mean counts for total coliforms and Staphylococcus spp. were circa 105 cfu.ml-1 whereas the TVC (Total Viable Counts) and total fungi counts were 106 and 107 cfu.ml-1 respectively. The total coliforms and Staphylococcus spp. counts for homebrewed traditional beer were approximately one log-phase higher than the commercial version. The counts in the homebrewed beer probably originated from contamination during handling, while in the commercial product contamination originated either in the raw ingredients or during postprocessing and consumption. Apart from staphylococci, considerable numbers of total coliforms indicating faecal contamination were noted. A rapid, easy, reliable and accurate technique that could be used to quantify the level of mycotoxins (deoxynivalenol and citrinin) in the beer was developed through validation of the ELISA Ridascreen methodology. Using this method, the deoxynivalenol (DON) level in the beer samples was found to exceed the recommended levels suggested by the European Union, while citrinin levels in the samples varied between 35.6 ppb and 942.2 ppb. In the case of citrinin there were statistically significant differences between spring, summer and winter samples, confirming the seasonal impact on fungal growth and consequent mycotoxin production. An R2-value of 0.409 was noted between DON and citrinin, indicating a weak positive association. Finally, an awareness programme in the format of a poster with accompanying subscripts was developed to address issues of safety and hygiene of traditional beer in the study area. The poster utilises animatedstyle colour images of selected practices that need to be addressed, accompanied by slogans summarising the particular image in English, Afrikaans and Setswana. It is envisaged that, as part of a comprehensive awareness programme, the poster will contribute greatly to the quality, safety and promotion of traditional beer in the area.