Caffeine intake lowers the chances of getting atrial fibrillation?

Study Design:
This overview article contained 6 prospective cohort studies with 228465 participants.  

Results and conclusions:
The researchers found that caffeine intake the chances of getting non-atrial fibrillation significantly with 10% [RR = 0.90, 95% CI = 0.81-1.01, p = 0.07, I2 = 73%] reduced.

The researchers found in the subgroup analyses in which was corrected for potential confounders, a significant, lowered risk of 11% [RR = 0.89, 95% CI = 0.80-0.99, p = 0.032, I2 = 30.9%, p = 0.227] at a low and 16% [RR = 0.84, 95% CI = 0.75-0.94, p = 0.002, I2 = 24.1%, p = 0.267] at a high caffeine intake. 

The researchers found that every increase of 300 mg of caffeine per day, the chances of getting atrial fibrillation significantly with 6% [RR = 0.94, 95% CI = 0.90-0.99] reduced.

The researchers concluded that every 300 mg of caffeine per day reduced the risk of atrial fibrillation.

Original title:
Caffeine intake and atrial fibrillation incidence: Dose response Meta-analysis of prospective cohort studies by Cheng M, Hu Z, [...], Gu D.

Link:
http://www.sciencedirect.com/science/article/pii/S0828282X13017613

Additional information about El Mondo:
Atrial fibrillation or atrial fibrillation, is a heart rhythm disorder in which the atria (atria) of the heart no longer like normal quiet and regular contract but way too fast and irregular contract. Atrial fibrillation is an annoying, but not directly life-threatening heart rhythm disorder. Atrial fibrillation is the most common heart rhythm disorder. This heart rhythm disorder is more common in men than in women. With increasing age the risk of atrial fibrillation, especially after the seventieth year.

Find here more studies on Caffeine-consumption.

• Coffee is probably the first time by the Ethiopian province of Kaffa in the man noted in East Africa, where it is called bunchum, bunn or buna what "bean" means.
• Coffee is made from coffee beans, the seeds of the coffee tree.
• During roasting the coffee beans-also called called burning-born about 700 different chemicals.
• Coffee that is sold, is usually a mixture of roasted seeds of two coffee species: Coffea arabica (about 75% of world production) and Coffea robusta (Coffea canephora).
• Robustabonen contain more caffeine (2-2.5%) than the Arabica beans (0.8-1.3%). It is also chlorogeenzuurgehalte higher.   
• The taste of Robustakoffie is spicier and more bitter than Arabica coffee.
• Each has its own flavor, aroma and mixture tea caffeine content.
• Coffee quickly loses its aroma and taste, hence that coffee should be preferably packed airtight.
• A cup of coffee contains 80-120 mg of caffeine.
• The caffeine content of decaffeinated coffee is lower than 0.1%.
• Pure caffeine has a bitter taste and is odourless.  The typical aroma of coffee is not caused by caffeine.
• The duration of taking approximately 1 hour before the peak concentration of caffeine in the blood is achieved.
  The opinion is therefore to consume caffeine to 1 hour before the effort.
• 2-3 hours after taking caffeine is the operation the largest. However, caffeine starts to work 5-10 minutes after ingestion.
  Is within 3 hours again caffeine ingested cumulation can occur.
• After about 4 hours, half of the recorded caffeine from the body.
  In smokers this process two times faster and in a pregnant woman duration much longer.
• Caffeine can pass through the placenta to the fetus and thus be given during pregnancy.
• Drinking during pregnancy does not exceed 200-300 mg of caffeine per day.
• Drinking while breastfeeding no more than 3 cups of coffee or 3 cups of tea per day. 300 mg of caffeine a day or more can make the baby restless.
• Chlorogenic acid caused the sour taste of coffee.
• Tea is made from dried leaves of the tea plant.
• Caffeine in tea is called theine. Caffeine in tea has a less stimulating effect than in coffee.
• White and green tea are both ongefermenteerd and contain more antioxidants than black tea.
• Black tea contains more caffeine than green and white tea.
• Black tea contains an average of 40 mg of caffeine in a cup of 125 ml. Green tea contains no caffeine about half while herbal tea.
• Fruit-flavoured tea or other flavours contain almost all black tea.
• Adults who are sensitive to caffeine are recommended to limit it to about 400 mg of caffeine per day. That works out to about 10 cups (black) tea.
• A dosage of 2-3 mg (up to 5 mg) per kg body weight has a positive effect on the duration performance.
• Coffee stimulates the production of stomach acid, which can cause stomach complaints to patients.
• The EFSA eight scientifically proven that 75 mg caffeine improves alertness or more at a time.
• 5 mg of caffeine per kg of body weight can cause behavioral problems in children.
• The FDA has the safe upper limit of caffeine on 400 mg per day fixed.
• In high dosages (> 400 mg of caffeine per day) can caffeine to increased heart rate, nausea, dizziness, insomnia, trilllen, headaches and nervous lead.

Scientific studies on coffee, tea and/or caffeine:

• 300 mg of caffeine per day lowers atrial fibrillation
• 3 cups of coffee a day reduce fatal prostate cancer
• 3 to 5 cups of coffee a day lowers heart disease non-linear
• 1-6 cups of coffee a day reduce diabetes type 2 
• Coffee lowers risk of diabetes type 2
• Coffee lowers the chances of getting uterine cancer
• Many green tea lowers oral cancer
• 12 weeks or more green tea lowers blood sugar levels the sober
• Green tea lowers blood pressure and cholesterol levels
• Green tea lowers blood pressure and LDL-cholesterol levels
• Green tea lowers the bad cholesterol
• Green tea lowers stomach cancer in women
• Black tea reduces bladder cancer among women
• Eating flavonoids lowers blood pressure and LDL-cholesterol levels

Drinking alcohol increases the chance of getting brain cancer?

Study Design:
This overview article contained 19 epidemiological studies.

Results and conclusions:
The researchers found in a pooled analysis of 12 studies that alcohol consumption compared with no alcohol consumption, the chance of getting brain cancer non-significant with 3% [95% CI = 0.82-1.15] reduced. Non-significant is, there is no link to a 95% reliability.

The researchers found in a pooled analysis that drinking less than 2 drinks per day compared to without alcohol consumption, the chance of getting brain cancer non-significant with 1% [95% CI = 0.81-1.25] increased. Non-significant is, there is no link to a 95% reliability.

The researchers found in a pooled analysis that drinking more than 2 drinks per day compared to without alcohol consumption, the chance of getting brain cancer non-significant with 35% [95% CI = 0.85-2.15] increased. Non-significant is, there cannot be said with 95% reliability, that drinking more than 2 drinks per day the chance of getting brain cancer increased by 35%.

The subgroup-analyses (to get more information) showed that the consumption of wine compared to without consumption, the chance of getting brain cancer non-significant with 1% [95% CI = 0.70-1.48] increased.
For beer was a non-significant reduction of 4% [95% CI = 0.82-1.12] and for spiritus was a significant increase of 20% [95% CI = 1.01-1.42].

The researchers found that alcohol consumption compared with no alcohol consumption, the chance of getting glioma non-significant with 7% [95% CI = 0.81-1.07] reduced.

The researchers found that alcohol consumption compared with no alcohol consumption, the chance of getting Meningioma non-significant 29% [95% CI = 0.45-1.12] reduced.

The researchers concluded that drinking alcohol, except for spiritus the chance of getting brain cancer not increased.

Original title:
A meta-analysis of alcohol consumption and the risk of brain tumours by Galeone C, Malerba S, [...], Pelucchi C.

Link:
http://annonc.oxfordjournals.org/content/24/2/514.short

Additional information about El Mondo:
The two malignant brain tumors are glioma and Meningioma. Brain cancer can arise from malignant brain tumors.

The low grade glioma mainly occurs in people between 20 and 40 years. The high-grade glioma occurs mainly in people over 40 years. A Meningioma occurs most frequently in people over 40 years.

Read more about alcohol in the presentation flavonoids.

Study Design:
This overview article contained 84 prospective cohort studies with an average follow-up period of 11 years (2.5 to 35 years). 15% of the studies had a follow-up duration of 5 years or shorter. 40% of these 84 studies were studies with only men, 7% with only women and 52% with both men and women in it.

Results and conclusions:
The researchers found in 21 studies that drinking alcohol compared with not drinking, the chances of death to cardiovascular diseases significantly with reduced 25% [95% CI = 0.70-0.80]. Significant is, there can be with 95% reliability said that drinking alcohol the chance of death to cardiovascular diseases reduced by 25%.

The researchers found that drinking alcohol in 10 studies compared with not drinking, the chances of dying from stroke non-significant increased by 6% [95% CI = 0.91-1.23]. Non-significant is, there is no link to a 95% reliability.

The researchers found that drinking alcohol in 31 studies compared with not drinking, the risk of dying from coronary heart diseases significantly reduced by 25% [95% CI = 0.68-0.81].

In dose-dependent analyses, the researchers found that the risk of dying from coronary heart diseases was the lowest at 1-2 glasses a day and for the risk of dying from stroke was that at the 1 glass or less per day.

In the secondary analyses of 84 studies researchers found that drinking alcohol compared with not drinking, the chance to die to all causes (all-cause-mortality) significantly with 13% [95% CI = 0.83-0.92] reduced.

In the secondary analyses of 8 studies the researchers found that drinking more than 60 grams of alcohol per day the chance to die of all causes (all-cause-mortality) significantly with 30% [95% CI = 1.22-1.38] increased.

The researchers concluded that drinking 2.5-14.9 grams of alcohol per day (about 1 drink per day) the chance of getting heart disease with 14-25% reduced.

Original title:
Association of alcohol consumption with selected cardiovascular disease outcomes: a systematic review and meta-analysis by Brien Ronksley PE, SE, [...], Ghali WA.

Link:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3043109/pdf/bmj.d671.pdf

Additional information about El Mondo:
Read more about alcohol in the presentation flavonoids.

Study Design:
This overview article contained 16 prospective cohort studies with 193752 33904 men and women. The average follow-up period was 7.6 years for women and 9.8 years for men.

Results and conclusions:
The meta-analysis showed that men who drank less than 10 grams of alcohol a day, ran non-significant 3% [0.94-1.13, p = 0.51] more chances of getting hypertension than men who drank no alcohol. Non-significant is, no link at 95% reliability but a trend.

The meta-analysis showed that men who are 11 to 20 grams of alcohol per day drunk, ran non-significant 15% [0.99-1.33, p = 0.06] more chances of getting hypertension than men who drank no alcohol. Non-significant is, no link at 95% reliability but a trend.

The meta-analysis showed that men who 31 to 40 grams of alcohol per day drunk, ran significantly 77% [1.39-2.26, p 0.001] more chances of getting hypertension than men who drank no alcohol. Significant is, there is a link at 95% reliability.

The meta-analysis showed that men who drank more than 50 grams of alcohol a day, ran significant 61% [1.38-1.87, p 0.001] more chances of getting hypertension than men who drank no alcohol. Significant is, there is a link at 95% reliability.

The meta-analysis showed that women who drank less than 10 grams of alcohol a day, ran significant 13% [0.82-0.92, p 0.001] less chance of getting hypertension than women who drank no alcohol. Significant is, there is a link at 95% reliability.

The meta-analysis showed that women who are 11 to 20 grams of alcohol per day drunk, ran non-significant 10% [0.87-1.04, p = 0.17] less chance of getting hypertension than women who drank no alcohol.

The meta-analysis showed that women who are 21 to 30 grams of alcohol per day drunk, ran non-significant 16% [0.91-1.46, p = 0.23] more chances of getting hypertension than women who drank no alcohol.

The meta-analysis showed that women who 31 to 40 grams of alcohol per day drunk, ran significant 19% [1.07-1.32, p = 0.002] more chances of getting hypertension than women who drank no alcohol.

The researchers concluded that heavy alcohol use the chances of getting hypertension in men increased while there is a trend of an increased risk of getting hypertension at low and moderate alcohol use to spot was. In women was a J-curve found between drinking alcohol and hypertension.
The researchers concluded that a moderate alcohol use should be recommended for both men and women.

Original title:
Alcohol Consumption and the Risk of Hypertension in Men and Women: A Systematic Review and Meta-Analysis by Briasoulis A, Agarwal V and Messerli, FH.

Link:
http://onlinelibrary.wiley.com/doi/10.1111/jch.12008/pdf

Additional information about El Mondo:
A standard glass alcoholic beverage contains 10 grams of alcohol.

Drinking alcohol reduces the chance of getting multiple myeloma?

Study Design:
This overview article contained 8 10 case-control and cohort studies with a total of 5694 patients with multiple myeloma.

Results and conclusions:
The researchers found that drinking alcohol the chance of getting multiple myeloma with non-significant 3% [95% CI = 0.85-1.10] reduced. Non-significant is, there is no link to a 95% reliability.

The researchers found in case-control studies that drinking alcohol the chance of getting multiple myeloma non-significant 4% [95% CI = 0.74-1.24] reduced.

The researchers found in cohort studies no association between drinking alcohol and getting multiple myeloma [RR = 1.00, 95% CI = 0.89-1.13].

The researchers found that drinking 1 glass of alcohol or less per day, the chances of getting multiple myeloma non-significant 4% [95% CI = 0.81-1.13] reduced.

The researchers found that drinking more than 1 glass of alcohol a day, the chances of getting multiple myeloma non-significant 11% [95% CI = 0.74-1.07] reduced.

The researchers concluded that there is no link between drinking alcohol and getting multiple myeloma.

Original title:
Alcohol drinking and multiple myeloma risk-a systematic review and meta-analysis of the dose-risk relationship by Rota M, Porta L, [...], La Vecchia c.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/24469244

Additional information about El Mondo:
Kahler's disease (multiple myeloma) is rare and in the Netherlands is about 770 times a year made multiple myeloma diagnosis. It comes to only one percent of all new cancer patients. The disease does not occur in children but it is typically a disease of older adults. Half of the patients is older than 65 years and the disease occurs as often in women as in men for.

Find here more studies on alcohol consumption.

What are the risk factors of pancreatic diseases?

Study Design:
This overview article contained 51 population-based studies (prospective cohort studies) with more than 3 million participants, of which more than 11 thousand patients with pancreatic disease.

Results and conclusions:
The researchers found that tobacco consumption the chance of getting pancreatic diseases significantly with 87% [RR = 1.87, 95% CI = 1.54-2.27] increased.

The researchers found that being overweight the chance of getting pancreatic diseases significantly with 48% [RR = 1.48, 95% CI = 1.15-1.92] increased.

The researchers found that an excessive alcohol consumption the chance of getting pancreatic diseases significantly with 37% [RR = 1.37, 95% CI = 1.19-1.58] increased.

The researchers found that both tobacco consumption as an excessive alcohol consumption had a greater effect on acute/chronic pancreatitis (inflammation of the pancreas) than on pancreatic cancer.

The researchers found that eating vegetables, the chance of getting pancreatic diseases significantly with 29% [RR = 0.71, 95% CI = 0.57-0.88] reduced.

The researchers found that eating fruit, the chance of getting pancreatic diseases significantly with 27% [RR = 0.73, 95% CI = 0.60-0.90] reduced.

The researchers concluded that tobacco use, excessive alcohol consumption and having overweight increased the chance of getting pancreatic diseases while eating fruits and vegetables is precisely the chance of getting pancreatic diseases reduced. Prevention strategies for acute pancreatitis, chronic pancreatitis and pancreatic cancer should keep these factors in mind.

Original title:
Factors That Affect Risk for Pancreatic Disease in the General Population: a Systematic Review and Meta-analysis of Prospective Cohort Studies by Alsamarrai A, Das SLM, [...], Petro MS.

Link:
http://www.sciencedirect.com/science/article/pii/S1542356514001839

Additional information about El Mondo:
Find here more studies on alcohol consumption.

Study Design:
This overview article contained 32 items with 677550 participants, of which 9994 people with Parkinson's disease.

Results and conclusions:
The researchers found that after having corrected for smoking, a high alcohol consumption compared to a low, the chance of getting Parkinson's disease significantly with 22% [RR = 0.78, 95% CI = 0.67-0.92] reduced.

The researchers found that after having corrected for smoking, a high alcohol consumption compared to a low, the chance of getting Parkinson's disease in prospective cohort studies significantly with 14% [RR = 0.86, 95% CI = 0.75-0.995] reduced.

The researchers found that after having corrected for smoking, a high alcohol consumption compared to a low, the chance of getting Parkinson's disease in matched case-control studies significantly with 26% [RR = 0.74, 95% CI = 0.58-0.96] reduced. Significant is, there is a link at a 95% reliability.

The researchers found a significant Association for beer in the sensitivity analyses [RR = 0.59, 95% CI = 0.39-0.90], but not for wine or liqueur and among men [RR = 0.65, 95% CI = 0.47-0.90] but not among women. Significant because RR of 1 was not in 95% CI of 0.47 to 0.90. RR of 1 is, there is no risk.

The researchers found that every glass of alcohol a day, the odds of getting Parkinson's disease with non-significant 5% RR = 0.95, 95% CI = 0.89-1.02, p for non-linear = 0.85] reduced.

On the basis of the found results the researchers concluded that drinking alcohol, especially beer the chance of getting Parkinson's disease, especially among men decreased. 

Original title:
Alcohol intake and risk of Parkinson's disease: A meta-analysis of observational studies by Zhang D, Jiang H and Xie J.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/24590499

Additional information about El Mondo:
Find here more studies on alcohol.

Research Question:
A moderate alcohol consumption is associated with a reduced risk of getting type 2 diabetes, but this relationship appears stronger for women than men. The reduced risk of diabetes can be explained by an improved insulin sensitivity or Glycemic status, but results found in intervention studies on this relationship are inconsistent. Therefore, this review article was performed?

Drinking alcohol reduces the chances of getting diabetes type 2?

Study Design:
This overview article contained 14 intervention studies.

Results and conclusions:
The researchers found that drinking alcohol both insulin sensitivity [SMD = 0.06, 95% CI =-0.13 to 0.26] if the fasting glucose levels [SMD = 0.09, 95% CI =-0.09 to 0.27] are not significantly affected.

The researchers found that drinking alcohol both the HbA1c value [SMD =-0.62, 95% CI =-1.01 to-0.23, p = 0.002] if the sober insulin levels [SMD =-0.17, 95% CI =-0.34 to 0.00, p = 0.049] significantly reduced.

The researchers found among women but not among men, that drinking alcohol the fasting insulin levels [SMD =-0.23, 95% CI =-0.41 to-0.04, p = 0.019] significantly reduced and the insulin sensitivity [SMD = 0.19, 955 BI =-0.03 to 0.41, p = 0.087] significantly improved.

The results were similar when only studies with moderate alcohol consumption were analyzed and the results were not affected by the dosage and the duration of the intervention.

The researchers concluded that moderate alcohol consumption in women but not in men, the sober and the insulin levels decreased insulin sensitivity improved. These effects may be an explanation for the relationship between alcohol consumption and provide diabetes type 2. In addition, moderate alcohol consumption the HbA1c value under both men and women reduced.

Original title:
Abstract: The Effect or P149 Alcohol Consumption on Insulin Sensitivity and Glycemic Status: A Systematic Review and Meta-analysis of Intervention Studies by Schrieks IC, Salvation already, [...], Badoo JW.

Link:
http://circ.ahajournals.org/content/129/Suppl_1/AP149.short

Additional information about El Mondo:
Find here more studies on alcohol consumption.

Study Design:
This overview article contained 9 cohort studies between 1991-2010 with 10490 62950 participants and people who were died during the studies.

There was a moderate between-study heterogeneity but no evidence of publication bias. Studies among women were very scarce and therefore could there is no meta-analysis carried out.

Results and conclusions:
The researchers found for men in a random-effect model a reduced risk of mortality (death to) at a consumption of up to 40 g of alcohol per day but an increased risk of above 40 g of alcohol per day.

The researchers found reduced risk of a significant for men, 10% [pooled RR = 0.90, 95% CI = 0.81-0.99] on mortality for 1-29 grams of alcohol per day.

The researchers found, a non-significant increased risk for men of 19% [pooled RR = 1.19, 95% CI = 0.89-1.58] on mortality for 30-59 grams of alcohol per day.

The researchers found for men, a non-significant increased risk of 52% [pooled RR = 1.52, 95% CI = 0.78-2.98] on mortality for 60 grams of alcohol or more a day.

The researchers concluded that there is a curvilinear relationship existed between drinking alcohol in the time and the chance of mortality in men.

Original title:
Alcohol consumption over time and risk of death: a systematic review and meta-analysis by Jayasekara H, English DR, [...], Macinnis RJ.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/24670372

Additional information about El Mondo:
Find here more studies on alcohol consumption.

• Alcohol or ethanol is in the small intestine for 80% and 20% in the stomach as well.
• Protein-rich food, such as cheese, croquettes inhibits the absorption of alcohol.
• Alcohol stimulates the production of gastrin. Gastrin stimulates the production of gastric juice in turn. In gastric juice is hydrochloric acid needed to digest proteins.
• Alcohol is on an empty stomach between 15-30 minutes on a full stomach and between 1-3 hours. So eating for drinking or for stepping reads the advice!
• Alcoholic beverage is the fastest recorded at an alcohol content of 20-30%. Therefore, you are drunk on sherry faster than beer!
• Alcohol is first by the enzyme alcohol dehydrogenase (ADH) is the intermediate acetaldehyde and broken down into acetaldehyde by the enzyme aldehyde dehydrogenase (ALDH) broken down into carbon dioxide, water and heat. Hence you warms of drinking!
• Asians have mutations in their genes 2 (ADH2 and ALDH2-gen) making them alcohol faster (100 times faster than Europeans) to acetaldehyde but very slowly break down acetaldehyde to carbon dioxide and water.
  The drunkenness is caused by the intermediate acetaldehyde (at Asians continue to acetaldehyde so longer in the blood). That is the reason that Asians get drunk faster than Europeans!
• Men break down acetaldehyde 50% faster than women. That's one of the reason that women are more likely to get drunk than men!
• Since alcohol and the intermediate acetaldehyde toxic to the body, gets the alcohol in the liver breakdown is preferred over the fat breakdown. In the breakdown of alcohol comes in addition to heat (hence you hot and turns red from drinking) too much energy is released. People who drink a lot of alcohol and get little move, therefore rather a beer belly because their fat breakdown is low.
  The positive trend between drinking beer and getting a beer belly is at over 16 drinks per week.
• Alcohol lowers the blood sugar so you get hungry. At low blood sugar is aperitif hormones produced.
• Alcohol acts on the neuropeptides, which play an important role in our State of mind. Personal inhibitions are faded and emotions are strengthened.
• The amount of alcohol in the blood depends on the body weight and the amount of fat in the body.
• Men can generally better against alcohol than women, because men on average heavier than women and acetaldehyde in the blood more quickly breaks down.
  Women have a higher body fat percentage, but less body fluid. They get after the same amount of alcohol in the blood a higher percentage of alcohol than men. Women notice therefore rather the effects of alcohol than men!
• The liver can store up to 80 grams of alcohol per day treaties. 80 grams of alcohol is equivalent to 2 gallons of beer or 1 bottle of wine. It is very unwise to drink this daily quantities!
• Alcohol irritates the lining of the stomach and that is the reason that some have to puke at excessive alcohol consumption.
• Alcohol use during pregnancy leads to stunted growth, spontaneous abortion and other problems in the unborn child. Never drink alcohol during pregnancy!
• Alcohol can be given to the child via breast milk. The child sleeps less and worse.
  It is therefore advisable not to drink alcohol during the borstvoedingperiode. When you want to drink alcohol anyway, then the advice to take no more than 1 drink per day and right after breast-feeding. It is then advisable then 3 hours to wait until giving the following breastfeeding. The alcohol is broken down in the meantime.
• Women who drink two or more glasses of alcohol a day, run a higher risk of getting breast cancer. Smoking intensifies this harmful effect of alcohol. Hence the recommendation 1-2 glasses of alcohol per day for women!
• Alcohol inhibits the hormone vasopressin and thereby increases urine production. Hence, you often have to go to the toilet and dry mouth at a hangover!
  1 glass of alcohol removes 4 glasses of water.
• The main cause of a hangover is moisture deficit in the brain. By moisture deficit "shrink" the brain and this causes the nerves stretched resulting in a splitting headache. Drink plenty of water during and immediately after therefore the steps!
• After more than 3 glasses a hangover can occur. But the acting of a hangover can differ from person to person.  
• Methanol is in cheap red wine, cognac and whisky and is 10 times slower than ethanol aborted. Therefore, cheap red wine a heavy hangover than expensive red wine!
• Alcohol also contains B vitamins but these quantities are so slight and so negligible. In addition, alcohol inhibits the absorption of vitamins, especially vitamin B1.
  A vitamin B1 deficiency in alcoholics leads to Wernicke-Korsakoff syndrome.
• Excessive alcohol consumption leads to liver diseases. The liver is the organ that breaks down alcohol. The liver removes more than 90% of the alcohol from the body while 2-5% through sweat, urine and breath leaves the body.
• Excessive alcohol consumption disrupts the lipid metabolism in the liver. Disturbed lipid metabolism eventually leads to fatty liver. Fatty liver leads to liver problems.
• Too much alcohol use foot-long term, throat, esophagus and liver cancer.
• 1-3 glasses of alcohol per day has in men from 40 years of beneficial effects on heart disease. Alcohol increases HDL the good cholesterol that among other things.
• When on a label of any beverage 10% vol. alcohol is, to say that the drink contains 10 milliliters of alcohol per 100 ml of liquid.
  Because 1 milliliter weighs 0.8 grams of alcohol per 100 millilitres, delivers the drink 8 ounces of alcohol. So the formula for calculating the amount of alcohol per 100 ml drink is:
  X grams of alcohol per 100 ml drink = 0.8 X% alcohol on the label.
• In the body is between 100-200 mg of alcohol per kg body weight per hour broken off or about 7 grams of alcohol per hour or 1-1.5 hours is required per glass.
  The degradation speed of alcohol is not affected by other nutrients.
• A standard glass alcoholic beverage contains 10 grams of alcohol.
• All alcoholic beverages supply per standard glass about 0.2 per mil alcohol in the blood in men and 0.3% in women. The legal limit for participation in the traffic is fixed at 0.5 per mil.
• A permillage of 0.5 means that contains 0.5 grams of pure alcohol 1 liter of blood.
• 1 grams of alcohol supplies 7 kcal.
  100 ml beer delivers 45 kcal.
  1 glass of wine provides 83 kcal.
• The flavonoids content of red wine is higher than that of white wine. Most flavonoids in the grape is in the peel and seeds. The peel and seeds are not used in the production of white wine, with red wine.
• In wine is the preservative sulfite. Sulfite can aggravate asthma. But without sulphite it is not possible to make wine. Sulfite prevents decay and also prevents alcohol is converted into acetic acid. Without sulphite tastes wine to vinegar.
• Tannins give the bitter taste of wine. They belong to the allocation mechanism against bacteria and fungi. Tannin is derived from the Latin word tanning tannare what mean. Hence also be called tannins tannins.
• Acids in wine making the meat is tender.
• There is a J-shaped relationship between alcohol consumption and health effects.
• The disadvantages of alcohol consumption are greater than the benefits!
  Therefore, keep the following guidelines of the Health Council of the Netherlands:
  2-3 glasses per day for men and 1-2 glasses for women.

Scientific studies on alcohol:
The review articles (meta-analyses) of randomized, placebo-controlled double-blind human studies (Rcts) answer the following question:
"Is swallowing food supplements make sense?". Yes at a positive conclusion and no in the case of a negative conclusion.

The review articles (meta-analyses) of cohort studies or case-control studies answer the following question:
"Should I change my diet?".

1. A reduced risk of mortality to 40 g of alcohol per day but an increased risk among men above 40 g
2. Moderate alcohol consumption improves insulin sensitivity in women
3. Beer reduces Parkinson's disease among men
4. A excessive alcohol consumption increases pancreas diseases
5. No link between alcohol and multiple myeloma
6. 3 glasses of alcohol or more raise blood pressure in men
7. 1 glass of alcohol a day lowers heart disease by 14-25%
8. Alcohol increases not brain cancer
9. Alcohol lowers possible ACPA-positive rheumatism
10. Moderate alcohol consumption does not increase stomach cancer

There was heterogeneity and publication bias.

Results and conclusions:
The researchers found that eating Allium vegetables significantly the chance of getting prostate cancer by 18% [OR = 0.82, 95% CI = 0.70-0.97] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that eating garlic significantly the chance of getting prostate cancer by 23% [OR = 0.77, 95% CI = 0.64-0.91] reduced.

The researchers found that eating onions the chance of getting prostate cancer non-significant 16% [OR = 0.84, 95% CI = 0.62-1.13] reduced.

The researchers concluded that eating Alliium vegetables, especially garlic reduced the chance of getting prostate cancer as possible. Possible because there was heterogeneity and publication bias.

Original title:
Allium Vegetables and Risk of Prostate Cancer: Evidence from 132,192 Subjects by Xiao-Feng Z, Zhen-Shan Nai-Bo D and L.

Link:
http://www.apocpcontrol.org/paper_file/issue_abs/Volume14_No7/4131-4134%205.26%20Xiaofeng%20Zhou.pdf

Additional information about El Mondo:
Find here more studies on prostate cancer and Allium vegetables.  

Read more about heterogeneity and publication bias, 95% CI.

Allium vegetables eating lowers the chances of getting stomach cancer?

Study Design:
This overview article contained 19 case-control studies and 2 cohort studies with 543220 participants.

Results and conclusions:
The researchers found in a pooled analysis of all studies, that eating a lot of Allium vegetables compared to little, the chance of getting stomach cancer significantly with 46% [odds ratio (or) = 0.54, 95% CI = 0.43-0.65] reduced.

The researchers found in specific analyses for onion, garlic, leek, Chinese chives and shallots similar results.

The researchers found that each increase in case-control studies with 20 grams of Allium vegetables each day, the chances of getting stomach cancer significantly with 9% [95% CI = 0.88-0.94] reduced. Significant is, there is a link at a 95% reliability.

The researchers concluded that eating a lot of Allium vegetables per day (minimum 20 grams) reduced the chance of getting stomach cancer.

Original title:
Consumption or large amounts or Allium vegetables reduces risk for gastric cancer in a meta-analysis by Zhou Y, Zhuang W, [...] Wu XT.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/21473867

Additional information about El Mondo:
Allium vegetables are onions, garlic, shallots, leeks, chives, etc.. Allium is the Latin name for look, a genus mainly of ground with worldwide almost seven hundred varieties.

The daily recommendation is 200-300 grams of vegetables per day.

This meal delivers 120 grams of Allium vegetables

Study Design:
This overview article contained 11 Rcts to October 2007. The dosages of the garlic supplements ranged from 3.6 to 5.4 mg of allicin per day or 600-900 mg. The duration of 7 of the 11 studies was 12 weeks.
There was no publication bias.

Results and conclusions:
The researchers found that people who took garlic supplements compared with people who had no garlic supplements had to allow a significant reduction in systolic blood pressure, with the 4.6 mmHg [± 2.8 mmHg, p = 0.001]. Significant is, there is a link at a 95% reliability.

The researchers found that people with high blood pressure who took garlic supplements compared with people who had no garlic supplements had to allow a significant reduction of the peak pressure, with 8.4 mmHg [± 2.8 mmHg, p 0.001] and a significant reduction in the vacuum with 7.3 mmHg [± 1.5 mmHg, p 0.001].

The researchers concluded that taking garlic supplements (600-900 mg daily) reduced blood pressure, especially in people with high blood pressure.

Original title:
Effect of garlic on blood pressure: A systematic review and meta-analysis by Frank Ried K, OR, [...], Sullivan t.

Link:
http://www.biomedcentral.com/content/pdf/1471-2261-8-13.pdf%20%28

Additional information about El Mondo:
Garlic contains 33 sulfur-containing compounds. Allicin is considered to be the most important bioactive sulfur compound in garlic. When garlic is chopped or crushed, put the enzyme allinase (present in garlic) Tasha (present in intact garlic) into allicin. The typical smell of garlic comes from the breakdown products of allicin.

Tasha 1 mg is equal to 0.45 mg allicin. 1 gram of garlic delivers 2.5-4.5 mg allicin. So a clove of garlic by 2 grams delivers 5-9 mg of allicin. So 3.6 mg allicin corresponds to 0.8-1.44 grams of garlic and 5.4 mg of allicin is equivalent to 1.2-2.2 grams of garlic.

Eating garlic lowers the chances of getting cancer?

Study Design:
This overview article contained 22 studies (case-control studies and cohort studies) until August 1999. There was heterogeneity between studies (p = 0.0002) and publication bias (p = 0.049). 

The difference between the highest and lowest intake of garlic was 16 grams per week (5-6 cloves of garlic).  

Results and conclusions:
The researchers found that people with the highest intake of garlic compared with the lowest intake, the chances of getting colon cancer significantly with 31% [95% CI = 0.55-0.89] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that people with the highest intake of garlic compared with the lowest intake, the chance of getting stomach cancer significantly with 47% [95% CI = 0.31-0.92] reduced. Significant is, there is a link at a 95% reliability.

The researchers concluded that eating lots of garlic (6 cloves or more per week) the chances of getting colon cancer and stomach cancer may be reduced. Possible because there was heterogeneity between the studies and publication bias.

Original title:
Garlic consumption and cancer prevention: meta-analyses or colorectal and stomach cancers by Fleischauer AT, Poole C and Arab L.

Link:
http://ajcn.nutrition.org/content/72/4/1047.full.pdf+html

Additional information about El Mondo:
Garlic contains 33 sulfur-containing compounds. Allicin is considered to be the most important bioactive sulfur compound in garlic. When garlic is chopped or crushed, put the enzyme allinase (present in garlic) Tasha (present in intact garlic) into allicin. The typical smell of garlic comes from the breakdown products of allicin.

Tasha 1 mg is equal to 0.45 mg allicin. 1 gram of garlic delivers 2.5-4.5 mg allicin. So a clove of garlic by 2 grams delivers 5-9 mg of allicin.

The effective dosage of garlic has not been established but the recommended dosage in scientific studies for adults is 4 g (one to two cloves) raw garlic per day.

• Allium is the Latin name for look, a genus mainly of ground with worldwide almost seven hundred varieties. Most alliums are bulbous plants.
• To the Allium vegetables include garlic, onions, shallots, spring onions, chives and leeks. The typical smell of Allium vegetables is caused by sulfur-containing compounds. This sulfur-containing compounds have antioxidative effect.
• When cutting an onion makes the knife a number of cells is broken. The enzyme allinase comes in contact with the aminozuursulfoxides and aminozuursulfoxides under the influence of oxygen by the enzyme allinase using pyridoxal phosphate converted to 1-propeensulfeenzuur. This 1-propeensulfeenzuur is in turn converted to LPG: syn-propaanthial-S-oxide. This gas is ultimately responsible for the watery eyes.
• The organic sulfur compounds responsible for the typical smell and taste of onions are diallyl disulfide, diphenylthiosulfinate, quercetin and allicin.
• Garlic contains 33 sulfur-containing compounds. Allicin is considered to be the most important bioactive sulfur compound in garlic. When garlic is chopped or crushed, put the enzyme allinase (present in garlic) Tasha (present in intact garlic) into allicin. The typical smell of cut garlic comes from the breakdown products of allicin.
• Tasha 1 mg is equal to 0.45 mg allicin.
  1 gram of garlic delivers 2.5-4.5 mg allicin. So a clove of garlic by 2 grams delivers 5-9 mg of allicin.
• The typical garlic smell in the mouth after eating garlic is caused by the sulfur compound allylmethylsulfide.

Scientific studies on Allium vegetables:
The review articles (meta-analyses) of randomized, placebo-controlled double-blind human studies (Rcts) answer the following question:
"Is swallowing food supplements make sense?". Yes at a positive conclusion and no in the case of a negative conclusion.

The review articles (meta-analyses) of cohort studies or case-control studies answer the following question:
"Should I change my diet?".

1. Garlic and onions probably reduce stomach cancer
2. Garlic supplements reduce blood pressure
3. Garlic supplements reduce cholesterol levels for 2 months in people with high cholesterol
4. 6 cloves of garlic per week reduces possible colon cancer and stomach cancer
5. 600-900 mg of garlic supplements per day lowers blood pressure
6. At least 20 grams of Allium vegetables per day lowers stomach cancer
7. Allium vegetables may reduce prostate cancer

Research Question:
Drinking alcohol reduces the chance of getting Parkinson's?

Study Design:
This overview article contained 32 items with 677550 participants, of which 9994 people with Parkinson's disease.

Results and conclusions:
The researchers found that after having corrected for smoking, a high alcohol consumption compared to a low, the chance of getting Parkinson's disease significantly with 22% [RR = 0.78, 95% CI = 0.67-0.92] reduced.

The researchers found that after having corrected for smoking, a high alcohol consumption compared to a low, the chance of getting Parkinson's disease in prospective cohort studies significantly with 14% [RR = 0.86, 95% CI = 0.75-0.995] reduced.

The researchers found that after having corrected for smoking, a high alcohol consumption compared to a low, the chance of getting Parkinson's disease in matched case-control studies significantly with 26% [RR = 0.74, 95% CI = 0.58-0.96] reduced. Significant is, there is a link at a 95% reliability.

The researchers found a significant Association for beer in the sensitivity analyses [RR = 0.59, 95% CI = 0.39-0.90], but not for wine or liqueur and among men [RR = 0.65, 95% CI = 0.47-0.90] but not among women. Significant because RR of 1 was not in 95% CI of 0.47 to 0.90. RR of 1 is, there is no risk.

The researchers found that every glass of alcohol a day, the odds of getting Parkinson's disease with non-significant 5% RR = 0.95, 95% CI = 0.89-1.02, p for non-linear = 0.85] reduced.

On the basis of the found results the researchers concluded that drinking alcohol, especially beer the chance of getting Parkinson's disease, especially among men decreased. 

Original title:
Alcohol intake and risk of Parkinson's disease: A meta-analysis of observational studies by Zhang D, Jiang H and Xie J.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/24590499

Additional information about El Mondo:
Find here more studies on alcohol.