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The dosing procedure that "makes the poison": Comparing the effects of single versus cumulative alcohol administration methods on emotion recognition.
Nagar, M, Weller, A, Rabinovitz, S
Journal of psychopharmacology (Oxford, England). 2021;(11):1411-1419
Abstract
BACKGROUND Most people often consume alcohol cumulatively and gradually. Yet almost scientific knowledge about alcohol's acute effects on cognition, behavior, and affect stems from laboratory studies that employ a single beverage administration procedure. OBJECTIVE This study tests the hypothesis that alcohol's acute effects depend on both methods of administration and alcohol blood level. We introduce a new laboratory procedure for studying cumulative alcohol drinking and examine alcohol's effects on emotion recognition as a function of both alcohol administration method and alcohol blood level. METHODS Participants were recruited for one of two studies. One study employed a between-subject design using a single alcoholic dose. Participants were randomly assigned to drink either placebo (0.00%), low (0.03%), moderate (0.06%), or high (0.09%) alcohol levels. The second study employed a within-subject design using a cumulative alcoholic administration method, in which each participant drank four drinks (placebo, followed by three alcoholic drinks). Both groups reached similar breath alcohol concentrations. In both studies, participants attended a single study session, in which emotion recognition was examined following alcohol administration. RESULTS Single alcoholic beverage administration method caused greater impairment in emotion recognition ability, specifically for anger, happiness, and fear, as compared with cumulative administration method, even though breath alcohol levels were similar in both conditions. CONCLUSIONS This paper presents questions concerning the internal validity of previous laboratory studies that use a single beverage administration procedure. Insights into the effects of alcohol on behavior, as well as regarding our knowledge about models of addiction are presented.
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Impact of Alcohol and Coffee Intake on the Risk of Advanced Liver Fibrosis: A Longitudinal Analysis in HIV-HCV Coinfected Patients (ANRS HEPAVIH CO-13 Cohort).
Yaya, I, Marcellin, F, Costa, M, Morlat, P, Protopopescu, C, Pialoux, G, Santos, ME, Wittkop, L, Esterle, L, Gervais, A, et al
Nutrients. 2018;(6)
Abstract
BACKGROUND Coffee intake has been shown to modulate both the effect of ethanol on serum GGT activities in some alcohol consumers and the risk of alcoholic cirrhosis in some patients with chronic diseases. This study aimed to analyze the impact of coffee intake and alcohol consumption on advanced liver fibrosis (ALF) in HIV-HCV co-infected patients. METHODS ANRS CO13-HEPAVIH is a French, nationwide, multicenter cohort of HIV-HCV-co-infected patients. Sociodemographic, behavioral, and clinical data including alcohol and coffee consumption were prospectively collected using annual self-administered questionnaires during five years of follow-up. Mixed logistic regression models were performed, relating coffee intake and alcohol consumption to ALF. RESULTS 1019 patients were included. At the last available visit, 5.8% reported high-risk alcohol consumption, 27.4% reported high coffee intake and 14.5% had ALF. Compared with patients with low coffee intake and high-risk alcohol consumption, patients with low coffee intake and low-risk alcohol consumption had a lower risk of ALF (aOR (95% CI) 0.24 (0.12–0.50)). In addition, patients with high coffee intake had a lower risk of ALF than the reference group (0.14 (0.03–0.64) in high-risk alcohol drinkers and 0.11 (0.05–0.25) in low-risk alcohol drinkers). CONCLUSIONS High coffee intake was associated with a low risk of liver fibrosis even in HIV-HCV co-infected patients with high-risk alcohol consumption.
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Alcohol and energy drink use among adolescents seeking emergency department care.
Bonar, EE, Cunningham, RM, Polshkova, S, Chermack, ST, Blow, FC, Walton, MA
Addictive behaviors. 2015;:11-7
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Abstract
Emergency department (ED) visits due to energy drinks rose drastically from 2007 to 2011. Consuming alcohol mixed with energy drinks by young people is particularly concerning. Among youth (aged 14-20 years) in the ED reporting past-year alcohol use, we assessed frequency, reasons, and medical consequences of consuming alcohol and energy drinks in the same beverage or on the same occasion, and relationships with other risk behaviors. The sample included 439 youth (M(age)=18.6 years, SD=1.4; 41% male; 73% Caucasian): those who drank alcohol, but not energy drinks (Non-Users; 41%, n=178), those who drank alcohol and energy drinks on separate occasions (Separate; 23%, n=103), and those who combined alcohol and energy drinks in the same beverage or on the same occasion (Combined; 36%, n=158). Common reasons for combining energy drinks and alcohol were hiding the flavor of alcohol (39%) and liking the taste (36%). Common consequences were feeling jittery (71%) and trouble sleeping (46%). Combined users had the highest rates of risk behaviors (e.g., drug use, sexual risk behaviors, driving after drinking) and alcohol use severity. Multinomial logistic regression indicated that men, those who had sex after substance use, those who had used drugs, and those with higher alcohol severity were more likely to be Combined users than Non-Users. Those with higher alcohol severity were also more likely to be Combined users than Separate users. Combining energy drinks and alcohol is associated with higher rates of other risk behaviors among young drinkers. Future studies are needed to determine longitudinal relationships of energy drink use on substance use problem trajectories.
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A systematic review of the epidemiology of unrecorded alcohol consumption and the chemical composition of unrecorded alcohol.
Rehm, J, Kailasapillai, S, Larsen, E, Rehm, MX, Samokhvalov, AV, Shield, KD, Roerecke, M, Lachenmeier, DW
Addiction (Abingdon, England). 2014;(6):880-93
Abstract
BACKGROUND AND AIMS Unrecorded alcohol constitutes about 30% of all alcohol consumed globally. The aims of this systematic review were to determine the epidemiology (occurrence, types, prevalence) of unrecorded alcohol consumption in different countries/regions, analyse the chemical composition of unrecorded alcohol and examine health outcomes caused by the consumption of unrecorded alcohol, based on either epidemiology or toxicology. METHODS A systematic search for, and qualitative analysis of, papers with empirical results on the different categories of unrecorded alcohol, based on Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. RESULTS Unrecorded alcohol was widespread in all regions of the world. Artisanal fermented beverages and spirits were the most common categories of unrecorded alcohol globally, and were available on all continents. In India, industrially produced spirits (country spirits) were most prevalent. In Russia and countries of the former Soviet Union, surrogate alcohols complemented artisanal spirits. Cross-border shopping was the most prevalent method of obtaining unrecorded alcohol in parts of Europe. Ethanol was the most harmful ingredient of unrecorded alcohol, and health consequences due to other ingredients found in unrecorded alcohol were scarce. However, as unrecorded alcohol is usually the least expensive form of alcohol available in many countries, it may contribute to higher rates of chronic and irregular heavy drinking. CONCLUSIONS Very large amounts of alcohol are produced globally that go unrecorded. The primary harm from this kind of alcohol arises from the fact that it is typically much cheaper than licit alcohol.
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Differentiating the contribution of pharmacological from alcohol expectancy effects to changes in subjective response and priming over successive drinks.
Rose, AK, Hobbs, M, Drummond, C
Alcoholism, clinical and experimental research. 2013;(4):687-95
Abstract
BACKGROUND Alcohol consumption can prime motivation to continue drinking and may contribute to excessive drinking. Most alcohol administration research assesses the effect of a single alcohol dose on outcome measures; however, this differs from typical drinking occasions in which several drinks are consumed over time. This research tracks priming measures (alcohol urge, latency to first sip, and consumption time) and subjective effects (intoxication, stimulation, and sedation) across consumption of 5 drinks, over a period of 2.5 hours. Alcohol, placebo, and no-alcohol (i.e., soft drink) conditions are compared with isolate the effects of alcohol expectancies and differentiate these from alcohol's pharmacological effects. METHODS Alcohol urge and subjective state were measured before and after an initial drink was consumed (preload: alcohol, placebo, or no-alcohol). Four additional drinking phases followed whereby participants had access to 2 drinks (alcohol/no-alcohol, or placebo/no-alcohol). Experimental priming (urge, latency to first sip, consumption time) and subjective effect (intoxication, stimulation, and sedation) outcomes were recorded after each drink. RESULTS The pattern of alcohol urge following placebo drinks differed compared with alcohol and no-alcohol consumption, Fs(1, 90) > 4.10, ps < 0.003. There was a linear decrease in urge in the no-alcohol condition, while in the alcohol condition urge increased after the first few drinks before decreasing. Urge ratings showed the opposite pattern in the placebo condition (a decrease followed by an increase). Alcohol produced the highest ratings of lightheadedness, F(5, 440) = 2.8, p < 0.02, but both alcohol and placebo produced increased sedated feelings, Fs ≥ 19.05, ps ≤ 0.001. After placebo, urge was positively related to liking and enjoying the "alcoholic" drinks and feeling more stimulated (rs ≥ 0.31, ps ≤ 0.01). CONCLUSIONS In social drinkers, different factors may affect priming during different stages of a drinking episode. For example, the pharmacological effects of alcohol appear involved in priming during the initial stages of drinking. When alcohol expectancies are activated, blocking access to alcohol can increase urge, supporting Tiffany's cognitive processing model of craving.
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Artificial sweeteners versus regular mixers increase breath alcohol concentrations in male and female social drinkers.
Marczinski, CA, Stamates, AL
Alcoholism, clinical and experimental research. 2013;(4):696-702
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Abstract
BACKGROUND Limited research suggests that alcohol consumed with an artificially sweetened mixer (e.g., diet soft drink) results in higher breath alcohol concentrations (BrACs) compared with the same amount of alcohol consumed with a similar beverage containing sugar. The purpose of this study was to determine the reliability of this effect in both male and female social drinkers and to determine if there are measureable objective and subjective differences when alcohol is consumed with an artificially sweetened versus sugar-sweetened mixer. METHODS Participants (n = 16) of equal gender attended 3 sessions where they received 1 of 3 doses (1.97 ml/kg vodka mixed with 3.94 ml/kg Squirt, 1.97 ml/kg vodka mixed with 3.94 ml/kg diet Squirt, and a placebo beverage) in random order. BrACs were recorded, as were self-reported ratings of subjective intoxication, fatigue, impairment, and willingness to drive. Objective performance was assessed using a cued go/no-go reaction time task. RESULTS BrACs were significantly higher in the alcohol + diet beverage condition compared with the alcohol + regular beverage condition. The mean peak BrAC was 0.091 g/210 l in the alcohol + diet condition compared with 0.077 g/210 l in the alcohol + regular condition. Cued go/no-go task performance indicated the greatest impairment for the alcohol + diet beverage condition. Subjective measures indicated that participants appeared unaware of any differences in the 2 alcohol conditions, given that no significant differences in subjective ratings were observed for the 2 alcohol conditions. No gender differences were observed for BrACs, and objective and subjective measures. CONCLUSIONS Mixing alcohol with a diet soft drink resulted in elevated BrACs, as compared with the same amount of alcohol mixed with a sugar-sweetened beverage. Individuals were unaware of these differences, a factor that may increase the safety risks associated with drinking alcohol.
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A prospective cohort study on overweight, smoking, alcohol consumption, and risk of Barrett's esophagus.
Steevens, J, Schouten, LJ, Driessen, AL, Huysentruyt, CJ, Keulemans, YC, Goldbohm, RA, van den Brandt, PA
Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology. 2011;(2):345-58
Abstract
BACKGROUND Barrett's esophagus (BE) is a precursor lesion of esophageal adenocarcinoma. Besides gastroesophageal reflux, possible risk factors for BE include overweight, cigarette smoking, and alcohol consumption. Our objective was to study these associations by using prospective data. METHODS The prospective Netherlands Cohort Study, initiated in 1986, consists of 120,852 men and women, aged 55 to 69 years at baseline. At baseline, all subjects completed a questionnaire on dietary habits and lifestyle. After 16.3 years of follow-up, 370 BE cases with specialized intestinal metaplasia and 3,866 subcohort members were available for case-cohort analysis. Cox proportional hazards models were used to calculate incidence rate ratios (RR) and 95% CIs. RESULTS Body mass index (BMI) at baseline was associated with risk of BE in women [multivariable adjusted RR per 1 kg/m(2), 1.07 (1.03-1.11)] but not in men [RR per 1 kg/m(2), 0.99 (0.93-1.05)]. The association in women was not specifically due to abdominal overweight. Former cigarette smokers were at increased risk of BE (RR = 1.33, 95% CI: 1.00-1.77), but current smokers were not. Smoking duration showed a positive association with BE risk (P(trend) = 0.03). For alcohol consumption, the RR per 10 g ethanol/d was 0.95 (0.87-1.03). CONCLUSIONS Increased BMI was a risk factor for BE in women but not in men. Several aspects of cigarette smoking were positively associated with BE risk. Alcohol consumption was not associated with an increased risk of BE. IMPACT Future research should focus on risk factors both for development and for progression of BE to esophageal adenocarcinoma.
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The effects of cannabis and alcohol on simulated arterial driving: Influences of driving experience and task demand.
Lenné, MG, Dietze, PM, Triggs, TJ, Walmsley, S, Murphy, B, Redman, JR
Accident; analysis and prevention. 2010;(3):859-66
Abstract
This study compared the effects of three doses of cannabis and alcohol (placebo, low and high doses), both alone and in combination, on the driving performance of young, novice drivers and more experienced drivers. Alcohol was administered as ethanol (95%) mixed with orange juice in doses of approximately 0, 0.4 and 0.6g/kg. Cannabis was administered by inhalation of smoke from pre-rolled cannabis cigarettes (supplied by the National Institute of Drug Abuse, USA). Active cigarettes contained 19 mg delta-9-THC. Using a counterbalanced design, the simulated driving performance of 25 experienced and 22 inexperienced drivers was tested under the nine different drug conditions in an arterial driving environment during which workload was varied through the drive characteristics as well as through the inclusion of a secondary task. High levels of cannabis generally induced greater impairment than lower levels, while alcohol at the doses used had few effects and did not produce synergistic effects when combined with cannabis. Both cannabis and alcohol were associated with increases in speed and lateral position variability, high dose cannabis was associated with decreased mean speed, increased mean and variability in headways, and longer reaction time, while in contrast alcohol was associated with a slight increase in mean speed. Given the limitations of the study, it is of great interest to further explore the qualitative impairments in driving performance associated with cannabis and alcohol separately and how these impairments may manifest in terms of crash characteristics.
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Effect of cues associated with an alcoholic beverage on executive function.
Birak, KS, Terry, P, Higgs, S
Journal of studies on alcohol and drugs. 2010;(4):562-9
Abstract
OBJECTIVE To investigate whether alcohol-associated drink cues can elicit conditioned compensatory responses that counter alcohol's effects on cognition. METHOD A between-subjects design was used in which participants were randomly assigned to one of three drink groups: an alcohol-associated drink (lager based) or one of two drinks not usually associated with alcohol (a fruit squash-flavored drink or an apple schnapps-flavored drink; n = 15 per group). The amount of alcohol in each was the same: 0.65 g/kg body weight for men and 0.57 g/kg for women. Executive functions of inhibition, updating of working memory, and attentional set shifting were measured using the CANTABeclipse computerized test battery before and after alcohol consumption. Self-reported mood was measured, and participants provided ratings of the drinks' sensory and hedonic properties. RESULTS Participants in the lager drink group showed less disinhibitory responding in an affective go/nogo task and less of a reduction in alertness than participants in the two other groups. The lager group was also faster to respond in the set-shifting task than the group given the "squash" (nonassociated) drink. There were no significant differences between the groups in how they evaluated the drinks' sensory/hedonic properties. CONCLUSIONS These data provide provisional evidence to suggest that cues previously associated with alcohol in lager drinkers (particularly the taste and smell of lager) can elicit compensatory responses that counter alcohol's cognitive effects and its effects on alertness.
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Idiographically determined versus standard absorption periods in alcohol administration studies.
Schacht, RL, Stoner, SA, George, WH, Norris, J
Alcoholism, clinical and experimental research. 2010;(5):925-7
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Abstract
BACKGROUND Effects of alcohol vary depending on blood alcohol level and limb. Some researchers use standard absorption periods (SAPs) to determine when postdrinking experimental protocols should begin. Others use an idiographically determined absorption period (IDAP) based on criterion breath alcohol concentration (BrAC). We investigated and compared the characteristics of each method. METHODS Sixty-eight social drinkers (47% women) consumed a bolus dose of alcohol intended to raise BrAC to 0.08%. BrACs were recorded every 3 minutes until beginning to descend. Minutes to reach criterion BrAC (0.06%) and between-subjects postdrinking BrAC variability were analyzed. RESULTS Mean time to reach 0.06% BrAC was 22.9 +/- 14.6 minutes. Standard deviations in BrAC were 4 times greater using SAPs compared to IDAPs. Ten percent of participants' BrAC readings were on the descending limb 30 minutes postdrinking, and 25% were descending at 45 minutes postdrinking. CONCLUSIONS IDAPs result in less BrAC variability and may reduce experimental noise relative to SAPs. Experimental control in future alcohol administration studies may be enhanced by the use of IDAPs instead of SAPs.