Drinking habit as a base for blood pressure elevation--difference in epidemiological significance by beverage type

Wine in moderation: how could and should recentin vitroandin vivodata be interpreted?

In Australia, death from cardiovascular diseases accounts for approximately 25% of all deaths. Epidemiological data suggest that the moderate consumption of alcoholic beverages may significantly reduce the risk of death from cardiovascular disease and indeed from all causes. Data also suggest that the ethanol component common to all alcoholic beverages confers primarily this protection and other data suggests that the wine-specific polyphenolic compounds confer additional protective effects. Is the amount and pattern of consumption really relevant? In vitro and in vivo studies have been undertaken recently, the results of which have both weakened and strengthened the traditional arguments cited on the type, amount and pattern of the consumption of alcoholic beverages. For example, the components of wine may act in concert rather than individually for cancer and cardioprotection, and more rather than less may be required for activity. This paper reviews relevant studies and evaluates critically their results, putting them in context with actual dietary practices rather than guidelines and policies.

The effect of alcoholic beverage type on hyperuricemia in Japanese male office workers

BACKGROUND: The association between alcohol consumption and risk of hyperuricemia has been pointed out. However, the potential difference in the risk of hyperuricemia according to types of alcoholic beverage has not been assessed.

METHODS: A cross-sectional survey was performed using data from 715 men who had regular medical examinations in their workplace in 2001. Subjects were interviewed using a questionnaire about their lifestyle including types of alcoholic beverages and quantity of alcohol consumed per day. Logistic regression analysis was performed to assess the relationship between the types of alcoholic beverage and high serum uric acid level.

RESULTS: Compared with subjects who did not drink alcohol, the odds ratio (OR) of hyperuricemia (serum uric acid =7.0+ mg/dL) was 2.89 (95% confidence interval [CI]: 1.46-5.71) for subjects who consumed 50+ g/day of ethanol, and 2.64 (95% CI: 1.33-5.24) for subjects who consumed 25-49g/day. Compared with subjects who drank Japanese sake, subjects who drank beer (OR=1.24, 95% CI: 0.55-2.80) or shochu (OR=1.06, 95% CI: 0.44-2.51) did not have a statistically significant difference in risk for hyperuricemia.

CONCLUSION: These findings from a cross-sectional study of Japanese male office workers suggested that alcohol consumption is associated with an increased risk of hyperuricemia and that this increased risk does not vary according to the types of alcoholic beverage.

Specific alcoholic beverage and blood pressure in a middle-aged Japanese population: the High-risk and Population Strategy for Occupational Health Promotion (HIPOP-OHP) Study

The purpose of this study was to clarify the effects of popular Japanese alcoholic beverages on blood pressure. We performed a cross-sectional study on 4335 Japanese male workers using baseline data from an intervention study. We defined six groups according to the type of alcoholic beverage that provided two-thirds of the subject's total alcohol consumption: beer, sake (rice wine), shochu (traditional Japanese spirits), whiskey, wine and others. The partial regression coefficients of daily alcohol intake (1 drink=11.5 g of ethanol) to systolic blood pressure (SBP) and diastolic blood pressure (DBP) were 0.87(P<0.001, standard error (s.e.)=0.09) and 0.77(P<0.001, s.e.=0.06), respectively. A comparison among the types of alcoholic beverages mainly consumed revealed significant differences in SBP and DBP. Both SBP and DBP were highest in the shochu group. However, an analysis of covariance adjusting for total alcohol consumption resulted in the disappearance of these differences. Although after adjustment for total alcohol consumption, the shochu group exhibited a significant positive association with 'high-normal blood pressure or greater' (odds ratio 1.43, 95% confidence interval 1.06-1.95) compared with the beer group, this significant relation disappeared after adjusting for the body mass index (BMI), urinary sodium and potassium excretion. The pressor effect, per se, of popular Japanese alcoholic beverages on blood pressure may not be different among the types of alcoholic beverages after adjusting for other lifestyle factors.