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Ding L, Song B, Wu C, Newman IM, Yuen LW, Qian L, Wang B, Zhang W, Wei P. Alcohol Use in China: Unrecorded and Recorded Bai Jiu in Three Rural Regions. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 19:ijerph19010405. [PMID: 35010665 PMCID: PMC8744588 DOI: 10.3390/ijerph19010405] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/20/2021] [Accepted: 12/22/2021] [Indexed: 11/25/2022]
Abstract
In China, approximately 70% of beverage alcohol is consumed in the form of spirits. An estimated 25% of all alcohol consumed is unrecorded, mostly spirits (bai jiu), produced outside regulatory systems in small neighborhood distilleries, mostly in rural areas. Unrecorded bai jiu drinkers are generally older, male, prefer higher-strength bai jiu, and drink daily and mostly at home. To explore possible regional differences, researchers used interview data from 2919 bai jiu drinkers in rural areas in Hebei, Anhui, and Hubei provinces in China. Results confirmed that patterns varied by province. The sample in Hubei preferred unrecorded bai jiu with a more stable preference to alcohol type, tended to drink less frequently, and reported experiencing less drinking pressure, suggesting lower-risk drinking patterns in this region. The Hebei and Anhui sample reported higher frequency and greater amount of alcohol consumption, were more likely to experience drinking pressure, indicating higher-risk patterns in alcohol use in these two regions. The results provide needed details about regional differences in unrecorded bai jiu drinking patterns that are not evident in aggregated data and suggest variations in drinking patterns that may reflect local geography, local values, traditions, and ethnic differences.
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Affiliation(s)
- Lanyan Ding
- Center for Mental Health Education, Xidian University, Xi’an 710126, China; (L.D.); (B.W.); (W.Z.); (P.W.)
| | - Baoping Song
- Center for Mental Health Education, Xidian University, Xi’an 710126, China; (L.D.); (B.W.); (W.Z.); (P.W.)
- Correspondence: (B.S.); (C.W.); Tel.: +86-029-81891125 (B.S. & C.W.)
| | - Chengli Wu
- Center for Mental Health Education, Xidian University, Xi’an 710126, China; (L.D.); (B.W.); (W.Z.); (P.W.)
- Correspondence: (B.S.); (C.W.); Tel.: +86-029-81891125 (B.S. & C.W.)
| | - Ian M. Newman
- Nebraska Prevention Center for Alcohol and Drug Abuse, University of Nebraska-Lincoln, Lincoln, NE 68588, USA; (I.M.N.); (L.-W.Y.)
| | - Lok-Wa Yuen
- Nebraska Prevention Center for Alcohol and Drug Abuse, University of Nebraska-Lincoln, Lincoln, NE 68588, USA; (I.M.N.); (L.-W.Y.)
| | - Ling Qian
- Department of Guidance and Training, Chinese Center for Health Education, Beijing 100011, China;
| | - Botao Wang
- Center for Mental Health Education, Xidian University, Xi’an 710126, China; (L.D.); (B.W.); (W.Z.); (P.W.)
| | - Wenjuan Zhang
- Center for Mental Health Education, Xidian University, Xi’an 710126, China; (L.D.); (B.W.); (W.Z.); (P.W.)
| | - Ping Wei
- Center for Mental Health Education, Xidian University, Xi’an 710126, China; (L.D.); (B.W.); (W.Z.); (P.W.)
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Tabago MKAG, Calingacion MN, Garcia J. Recent advances in NMR-based metabolomics of alcoholic beverages. FOOD CHEMISTRY. MOLECULAR SCIENCES 2021; 2:100009. [PMID: 35415632 PMCID: PMC8991939 DOI: 10.1016/j.fochms.2020.100009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 11/30/2020] [Accepted: 12/27/2020] [Indexed: 01/14/2023]
Abstract
Alcoholic beverages have a complex chemistry that can be influenced by their alcoholic content, origin, fermentation process, additives, and contaminants. The complex composition of these beverages leave them susceptible to fraud, potentially compromising their authenticity, quality, and market value, thus increasing risks to consumers' health. In recent years, intensive studies have been carried out on alcoholic beverages using different analytical techniques to evaluate the authenticity, variety, age, and fermentation processes that were used. Among these techniques, NMR-based metabolomics holds promise in profiling the chemistry of alcoholic beverages, especially in Asia where metabolomics studies on alcoholic beverages remain limited.
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Affiliation(s)
- Maria Krizel Anne G. Tabago
- Chemistry Department, De La Salle University, 2401 Taft Avenue, Malate, Manila, Metro Manila 1004, Philippines
| | - Mariafe N. Calingacion
- Chemistry Department, De La Salle University, 2401 Taft Avenue, Malate, Manila, Metro Manila 1004, Philippines
| | - Joel Garcia
- Chemistry Department, De La Salle University, 2401 Taft Avenue, Malate, Manila, Metro Manila 1004, Philippines
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Li Y, Fan S, Li A, Liu G, Lu W, Yang B, Wang F, Zhang X, Gao X, Lǚ Z, Su N, Wang G, Liu Y, Ji X, Xin P, Li G, Wang D, Lu F, Zhong Q. Vintage analysis of Chinese Baijiu by GC and 1H NMR combined with multivariable analysis. Food Chem 2021; 360:129937. [PMID: 33989881 DOI: 10.1016/j.foodchem.2021.129937] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 04/17/2021] [Accepted: 04/20/2021] [Indexed: 10/21/2022]
Abstract
Economical-driven counterfeit and inferior aged Chinese Baijiu has caused serious concern of publicity in China. In this study, a total of 167 authentic Chinese Baijiu samples with different vintages including 3 flavor types were carefully collected. Gas chromatography (GC) was used to determine main volatile components and proton nuclear magnetic resonance (1H NMR) spectroscopy was employed to obtain non-targeted fingerprints of Chinese Baijiu samples. Partial least squares regression (PLSR) models, which were confirmed by internal and external validation, were established for effectively identifying actual storage vintage of Chinese Baijiu with various brands, flavor types. Centering (Ctr), pareto scaling (Par), unit variance scaling (UV) data pretreatment methods, principal components (PCs), and three modified variable selection methods were proposed to successfully optimize the vintage model and effectively extract important vintage characteristic factors. This study demonstrated that NMR and GC combined with multivariate statistical analysis are effective tools for validating vintage authenticity of Chinese Baijiu.
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Affiliation(s)
- Yicong Li
- China National Research Institute of Food and Fermentation Industries Co. Ltd, Beijing 100015, China
| | - Shuangxi Fan
- China National Research Institute of Food and Fermentation Industries Co. Ltd, Beijing 100015, China; Tianjin University of Science and Technology, Tianjing 300000, China; Shanxi Xinghuacun Fen Wine Factory Co. Ltd, Fengyang 032200, China
| | - Anjun Li
- Anhui Gujing Gongjiu Co. Ltd, Bozhou 236800, China
| | - Guoying Liu
- Anhui Gujing Gongjiu Co. Ltd, Bozhou 236800, China
| | - Wei Lu
- Anhui Gujing Gongjiu Co. Ltd, Bozhou 236800, China
| | - Bo Yang
- Shanxi Xinghuacun Fen Wine Factory Co. Ltd, Fengyang 032200, China
| | - Fengxian Wang
- Shanxi Xinghuacun Fen Wine Factory Co. Ltd, Fengyang 032200, China
| | - Xin Zhang
- Shanxi Xinghuacun Fen Wine Factory Co. Ltd, Fengyang 032200, China
| | - Xiaojuan Gao
- Shanxi Xinghuacun Fen Wine Factory Co. Ltd, Fengyang 032200, China
| | - Zhiyuan Lǚ
- Jinan Baotuquan Liquor-making Co. Ltd., Shandong 250000, China
| | - Ning Su
- Jinan Baotuquan Liquor-making Co. Ltd., Shandong 250000, China
| | - Guanghao Wang
- China National Research Institute of Food and Fermentation Industries Co. Ltd, Beijing 100015, China
| | - Yinuo Liu
- China National Research Institute of Food and Fermentation Industries Co. Ltd, Beijing 100015, China
| | - Xin Ji
- China National Research Institute of Food and Fermentation Industries Co. Ltd, Beijing 100015, China
| | - Peng Xin
- China National Research Institute of Food and Fermentation Industries Co. Ltd, Beijing 100015, China
| | - Guohui Li
- China National Research Institute of Food and Fermentation Industries Co. Ltd, Beijing 100015, China
| | - Daobing Wang
- China National Research Institute of Food and Fermentation Industries Co. Ltd, Beijing 100015, China
| | - Fuping Lu
- Tianjin University of Science and Technology, Tianjing 300000, China
| | - Qiding Zhong
- China National Research Institute of Food and Fermentation Industries Co. Ltd, Beijing 100015, China.
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Abstract
Laos is a landlocked country in South East Asia, ranking fifth for primary liver cancer incidence worldwide. Risk factors that might explain this worrying situation are poorly known. We conducted a review of the literature concerning the etiologies of terminal liver diseases in Laos. A double infectious burden with hepatitis B and C viruses and the liver fluke Opisthorchis viverrini seems to be the main cause of the high liver cancer incidence. Moreover, it was also suggested that mutagenic substances frequently found in tobacco, alcoholic beverages, fermented fish, and mold-contaminated cereals or nuts, which are all substances heavily consumed by Lao people, lead to the accumulation of DNA mutations in the liver cell genome causing tumor processes. However, the respective proportions of liver cancer cases attributable to each category of infections and substances consumed, as well as the histological nature of the neoplasia are still not precisely documented in Laos. The international medical and scientific communities as well as public health stakeholders should urgently consider the alarming situation of liver health in Laos to stimulate both research and subsequent implementation of prevention policies.
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Pál L, Muhollari T, Bujdosó O, Baranyai E, Nagy A, Árnyas E, Ádány R, Sándor J, McKee M, Szűcs S. Heavy metal contamination in recorded and unrecorded spirits. Should we worry? Regul Toxicol Pharmacol 2020; 116:104723. [PMID: 32645427 DOI: 10.1016/j.yrtph.2020.104723] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 06/02/2020] [Accepted: 06/29/2020] [Indexed: 11/25/2022]
Abstract
Heavy metals can be released into all alcoholic beverages during production and storage. However, there is at least a theoretical risk that they could be present in higher, and potentially toxic, concentrations in those produced in the household and small-scale stills common in Central and Eastern Europe, which lack quality control and whose products are unrecorded by authorities. Yet, so far, few studies comparing concentrations of heavy metals in recorded and unrecorded spirits have been published. In this study we ask whether there is any difference between heavy metal concentrations in recorded and unrecorded spirits and, thus, the related health risk. The levels of heavy metals were determined in recorded (n = 97) and unrecorded (n = 100) spirits using inductively coupled plasma optical emission spectrometric analysis and applied to population-based risk assessments, considering average, regular and chronic heavy drinkers. Concentrations of Cu, Zn, and Sn were significantly higher in unrecorded spirits than those in their recorded counterparts and recorded spirits contained significantly higher levels of Fe, Mn, and Ni than unrecorded spirits. Combined exposure to heavy metals posed a potential health risk in chronic heavy drinkers consuming recorded spirits. However, when compared to the health risk arising from drinking large volumes of ethanol, the risk is negligible. Consequently, there are no grounds to worry about the adverse effects of heavy metals from spirits.
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Affiliation(s)
- László Pál
- Department of Preventive Medicine, Faculty of Public Health, University of Debrecen, Debrecen, Hungary.
| | - Teuta Muhollari
- Department of Preventive Medicine, Faculty of Public Health, University of Debrecen, Debrecen, Hungary.
| | - Orsolya Bujdosó
- Department of Preventive Medicine, Faculty of Public Health, University of Debrecen, Debrecen, Hungary.
| | - Edina Baranyai
- Department of Inorganic and Analytical Chemistry, Faculty of Science, University of Debrecen, Hungary.
| | - Attila Nagy
- Department of Preventive Medicine, Faculty of Public Health, University of Debrecen, Debrecen, Hungary.
| | - Ervin Árnyas
- Department of Preventive Medicine, Faculty of Public Health, University of Debrecen, Debrecen, Hungary.
| | - Róza Ádány
- MTA-DE Public Health Research Group, Public Health Research Institute, University of Debrecen, Debrecen, Hungary; WHO Collaborating Centre on Vulnerability and Health, University of Debrecen, Debrecen, Hungary.
| | - János Sándor
- Department of Preventive Medicine, Faculty of Public Health, University of Debrecen, Debrecen, Hungary.
| | - Martin McKee
- European Centre on Health of Societies in Transition, London School of Hygiene and Tropical Medicine, London, United Kingdom.
| | - Sándor Szűcs
- Department of Preventive Medicine, Faculty of Public Health, University of Debrecen, Debrecen, Hungary.
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