OBJECTIVE To describe the patterns of alcohol consumption in Brazilian adolescents. METHODS We investigated adolescents who participated in the Study of Cardiovascular Risks in Adolescents (ERICA). This is a cross-sectional, national and school-based study, which surveyed adolescents of 1,247 schools from 124 Brazilian municipalities. Participants answered a self-administered questionnaire with a section on alcoholic beverages consumption. Measures of relative frequency (prevalence), and their 95% confidence intervals, were estimated for the following variables: use of alcohol beverages in the last 30 days, frequency of use, number of glasses or doses consumed in the period, age of the first use of alcohol, and most consumed type of drink. Data were estimated for country and macro-region, sex, and age group. The module survey of the Stata program was used for data analysis of complex sample. RESULTS We evaluated 74,589 adolescents, who accounted for 72.9% of eligible students. About 1/5 of adolescents consumed alcohol at least once in the last 30 days and about 2/3 in one or two occasions during this period. Among the adolescents who consumed alcoholic beverages, 24.1% drank it for the first time before being 12 years old, and the most common type of alcoholic beverages consumed by them were drinks based on vodka, rum or tequila, and beer. CONCLUSIONS There is a high prevalence of alcohol consumption among adolescents, as well as their early onset of alcohol use. We also identified a possible change in the preferred type of alcoholic beverages compared with previous research.
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http://dx.doi.org/10.1590/S01518-8787.2016050006684 | DOI Listing |
Sci Rep
December 2024
College of Biological Sciences and Technology, YiLi Normal University, Yining, 835000, People's Republic of China.
Ice wine is produced from concentrated grape juice obtained by the natural freezing and pressing of grapes. The high sugar content of this juice has an impact on fermentation. To investigate the impact of the initial sugar concentration on the fermentation of ice wine, the initial sugar concentration of Vidal ice grape juice was adjusted to 370, 450, 500 and 550 g/L by the addition of glucose.
View Article and Find Full Text PDFHarm Reduct J
December 2024
Department of Health Policy and Management, School of Management and Medical Informatics, Tabriz University of Medical Sciences, Tabriz, Iran.
Background: Despite Iran's prohibition politics regarding alcoholic beverages consumption, marketing, and trading, there is a flourishing black market. Often, alcohol producers on this black market do not adhere alcohol production standards, resulting in a lot of deaths and significant consequences each year. Accordingly, this study was carried out to identify facilitators for the growth of the black market for alcoholic beverages in Iran and provide solutions for harm reduction.
View Article and Find Full Text PDFToxins (Basel)
December 2024
Department of Crop Science, Laboratory of Plant Pathology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
Ochratoxin A (OTA) is a widely distributed mycotoxin and potent carcinogen produced by several fungal genera, but mainly by . Grape contamination occurs in vineyards during the period between veraison and pre-harvest, and it is the main cause of OTA's presence in wine. The aim of the current study was the evaluation of 6 chemical and 11 biological plant protection products (PPPs) and biocontrol agents in commercial vineyards of the two important Greek white wine varieties cv.
View Article and Find Full Text PDFMethods Mol Biol
December 2024
Plant Proteomics and Functional Genomics Group, Department of Biochemistry and Molecular Biology and Soil and Agricultural Chemistry, Faculty of Science, University of Alicante, Alicante, Spain.
Proteins remaining in commercial wines are responsible for the protein haze in white wine unless they are effectively removed before bottling. To avoid this undesirable phenomenon, techniques of precipitation and filtration are applied in the white wine making process to eliminate a large part of them (fining processes) (Ribéreau-Gayon et al., Handbook of enology, vol 2, 3rd edn.
View Article and Find Full Text PDFFront Cell Infect Microbiol
December 2024
Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand.
This study explores the potential of indigenous non- yeasts isolated from L. grape skins to improve the quality of regional wines by enhancing their physicochemical and sensory characteristics. Five promising yeast strains were identified at different stages of fermentation: (J1Y-T1), (Y5P-T5), (JF3-T1N), (Y8P-T8), and (WMP4-T4).
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