Aims: To quantify the depictions of alcohol in the popular Australian reality TV show-Bachelor in Paradise (season 1: 2018).
Methods: All 16 episodes were coded in 1-min intervals for the presence of alcoholic beverage related content and non-alcoholic beverage content, and the categories of actual use, implied use and other references.
Results: Alcohol was highly prevalent in all episodes. Alcohol content occurred frequently, with 70.7% of intervals having any alcohol content. Actual alcohol use occurred in 31.9% of 1-min intervals, implied alcohol use occurred in 63.4% of intervals and other alcohol references occurred in 14.0% of intervals. Alcohol content was present in the first or second 1-min interval of all 16 episodes. Alcohol content was more than twice as prevalent as non-alcoholic content (34.0%).
Conclusions: The high volume of alcohol content depicted in the show is of concern, due to the important influence it may have on the audience. Vulnerable viewers, especially minors and young adults, are being exposed to ubiquitous alcohol references. This may influence their perceptions of normal alcohol use, their attitudes toward alcohol and their own consumption of alcohol. A stronger regulatory regime is required in Australia to protect young people more effectively from depictions in television programs.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7576505 | PMC |
| http://dx.doi.org/10.1093/alcalc/agaa064 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
In this study, we conducted a thorough analysis of (RT) and (COF) extracts with varying polarities using LC-MS chemical profiling and biological tests (antioxidant, antimicrobial, enzyme inhibition, and cytotoxic effects). The highest level of total phenolic content in the ethanol extract of RT with 75.82 mg GAE/g, followed by the infusions of RT (65.
View Article and Find Full Text PDFThis study aim is to elucidate the relationship between the microbial community dynamics and the production of volatile flavor compounds during the fermentation process of bacterial-type i. Using high-throughput sequencing (HTS) and headspace solid-phase microextraction, gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to investigate microbial diversity and volatile compound profiles at different fermentation stages. Spearman correlation analysis was employed to identify potential associations between microbial genera and flavor compounds.
View Article and Find Full Text PDFInduction of phospholipase A2 group 4C by HCV infection regulates lipid droplet formation.
JHEP Rep
January 2025
Department of Microbiology and Immunology, Hamamatsu University School of Medicine, Hamamatsu, Japan.
Background & Aims: Hepatic steatosis, characterized by lipid accumulation in hepatocytes, is a key diagnostic feature in patients with chronic hepatitis C virus (HCV) infection. This study aimed to clarify the involvement of phospholipid metabolic pathways in the pathogenesis of HCV-induced steatosis.
Methods: The expression and distribution of lipid species in the livers of human liver chimeric mice were analyzed using imaging mass spectrometry.
Role of polyethylene glycol to alleviate lead stress in .
PeerJ
January 2025
Faculty of Agricultural Sciences, University of the Punjab, Lahore, Punjab, Pakistan.
The continuous contamination of heavy metals (HMs) in our ecosystem due to industrialization, urbanization and other anthropogenic activities has become a serious environmental constraint to successful crop production. Lead (Pb) toxicity causes ionic, oxidative and osmotic injuries which induce various morphological, physiological, metabolic and molecular abnormalities in plants. Polyethylene glycol (PEG) is widely used to elucidate drought stress induction and alleviation mechanisms in treated plants.
View Article and Find Full Text PDFInitial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor .
Food Chem X
January 2025
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083, China.
Instability in initial abiotic factors of open solid-state fermentation systems can significantly alter 's flavor profile, but the mechanisms governing microbial interactions and flavor formation remain unclear. This study comprehensively monitored changes in abiotic factors, microbial communities, and flavor profiles across two distinct fermentation processes in a distillery, which differed significantly in their management of initial abiotic factors. Our results revealed significant differences in abiotic factors between the two groups, including moisture, ethanol, acidity, glucose, and organic acid levels.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!