酒精与人体健康:证据是什么?

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Annual review of food science and technology Pub Date : 2020-03-25 DOI:10.1146/annurev-food-032519-051827

Henk F J Hendriks

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引用次数: 40

摘要

长期以来，饮酒一直是人类文化的一部分。然而，饮酒水平和饮酒模式与慢性疾病有关。总体而言，轻度和中度饮酒(女性每天最多14克，男性每天最多28克)可能与降低死亡风险有关，主要原因是心血管疾病和2型糖尿病的风险降低。然而，长期大量饮酒和酗酒会导致酒精使用障碍，从而导致身体和精神疾病，如肝病、胰腺炎、痴呆和各种类型的癌症。酒精使用障碍的危险因素在很大程度上是未知的。酒精使用障碍和频繁酗酒对个人健康有不利影响。

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Alcohol and Human Health: What Is the Evidence?

Alcohol consumption has long been a part of human culture. However, alcohol consumption levels and alcohol consumption patterns are associated with chronic diseases. Overall, light and moderate alcohol consumption (up to 14 g per day for women and up to 28 g per day for men) may be associated with reduced mortality risk, mainly due to reduced risks for cardiovascular disease and type-2 diabetes. However, chronic heavy alcohol consumption and alcohol abuse lead to alcohol-use disorder, which results in physical and mental diseases such as liver disease, pancreatitis, dementia, and various types of cancer. Risk factors for alcohol-use disorder are largely unknown. Alcohol-use disorder and frequent heavy drinking have detrimental effects on personal health.

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来源期刊

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.