The aim of the study was to evaluate the trends and social differences in consumption of various types of alcoholic beverages in Lithuania over the postcommunist transition period (1994-2010). The data were obtained from nine nationally representative postal surveys of Lithuanian population aged 20-64 conducted every second year (n = 17154). Prevalence of regular (at least once a week) consumpt...

We examined the relationship between consumption of specific alcoholic beverages, including wine, beer, and liquor, and risk of epithelial ovarian cancer using data from the Swedish Mammography Cohort, a population-based prospective study of 61,084 women ages 38 to 76 years at enrollment in 1987 to 1990. Information on consumption of alcoholic beverages was obtained through a mailed food freque...

This short communication represents a systematic review of the literature about beer drinking during gestation. A Medline search was undertaken of articles based on the criterion that beer and pregnancy were in the abstract and central to the article. Manuscripts were to be published in English in peer review medical journals from 1981 to 2006. Beer is a commonly consumed alcoholic beverage amo...

Studies have suggested that wine drinkers are at lower risk of death than beer or spirit drinkers. The aim of this study is to examine whether the risk of becoming a heavy drinker or developing alcoholic cirrhosis differs among individuals who prefer different types of alcoholic beverages. In a longitudinal setting we found that both the risk of becoming a heavy or excessive drinker (above 14 a...

Most cultures throughout the world have traditionally consumed some form of alcoholic beverages for thousands of years, and local specialty alcoholic beverages still account for the majority of all those that exist. Only a small number have evolved into commodities that are produced commercially on a large scale. In world trade, beer from barley, wine from grapes and certain distilled beverages...

BACKGROUND The effect of commonly ingested alcoholic beverages on gastric acid output and release of gastrin in humans is unknown. AIM AND METHODS In 16 healthy humans the effect of some commonly ingested alcoholic beverages produced by fermentation plus distillation (for example, whisky, cognac, calvados, armagnac, and rum) or by alcoholic fermentation (beer, wine, champagne, martini, and sh...