Alcohol

Since prehistoric times, people around the world have consumed alcoholic beverages for various reasons. Alcoholic beverages have been used for the standard diet, for health related purposes, for religious purposes, for social and cultural purposes, and for the relaxant effects. The effect of alcohol on the body and mind has been the focus of various research groups. Research is continuing to reveal the contribution [Page 21]of alcohol toward obesity through calories from the beverages and various effects on adipose tissue, also known as fat. In addition, alcohol and obesity have been independently shown to contribute to similar diseases and health risks, such as cancer, diabetes, hypertension, metabolic syndrome, and fatty liver disease.

Alcoholic beverages contain an active chemical compound called ethanol, which is produced by the metabolism of carbohydrates by yeast during a process called fermentation. Fruits, vegetables, and grains are used for fermentation. The fermented products are then separated by a process called distilling, making wine, sake, beer, or mead.

When alcohol is consumed, about 20 percent is absorbed in the stomach walls and 80 percent is absorbed in the small intestine. Food in the stomach, especially carbohydrates and dietary fats, may reduce the absorption of alcohol by reducing the rate of food emptied into the small intestine from the stomach. The alcohol is then directly transported to the bloodstream, which distributes the alcohol to various tissue systems, such as the brain, liver, heart, pancreas, lungs, and kidneys. The alcohol is diluted by water in the blood and tissues. Eventually, enzymes in the liver detoxify the body.

Some research studies have shown that moderate intake of alcohol was associated with the lowest body mass index (BMI), which is measured by the weight and height. However, greater amounts of drinking have been associated with higher BMI scores. Higher BMI scores have been associated with various co-morbidities, such as cardiovascular disease and diabetes. An individual is considered overweight if their BMI is over 25. An individual is categorized as obese if the BMI is over 30. A study involving 37,000 subjects, conducted by the National Institutes of Health, showed that indivuals who consumed about one drink per day had the lowest BMI. While, heavy drinkers were the most overweight. In another study, BMI increased from the light-moderate to heavy drinkers. Heavy drinkers, who reduced their alcohol consumption, lost greater amounts of weight or gained less weight compared to stable heavy drinkers or new heavy drinkers.

Various mechanisms are being investigated to determine how alcohol induces weight gain. When a food is consumed, the caloric density of the food is a measure of how much energy the food will provide for our bodies. Alcohol contains about seven calories per gram, which is compared to nine calories per gram in fat, four calories per gram in protein, and four calories per gram in carbohydrates. When the consumed calories is greater than the calories used by our bodies via energy requiring physiological requirements for life, such as breathing, or exercise, the calories are stored as fat.

Alcohol also seems to stimulate appetite and reduce self-control, which may lead to an increase in caloric intake. Various research has shown evidence for the ability of alcohol to decrease the amount of energy used by our bodies, which may lead to weight gain. Alcohol is also believed to encourage weight gain by altering hormone levels and other biologically active molecules. Alcohol may interrupt the sleep cycle and cause hormones such as leptin, which is a hormone involved in the control of food intake, energy balance, and body weight, to decrease. Ghrelin, an appetite-stimulating hormone, may also be increased [Page 22]with sleep deprivation. Research has shown that the release of these biologically active molecules from fat tissue is influenced by alcohol.

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