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The level of ethanol consumption that minimizes the risk of disease, injury, and death is subject to some controversy. [16] Several studies have found a J-shaped relationship between alcohol consumption and health, [17] [18] [2] [19] meaning that risk is minimized at a certain (non-zero) consumption level, and drinking below or above this level increases risk, with the risk level of drinking a ...
The UK National Health Service states that "an occasional drink is unlikely to harm" a breastfed baby, and recommends consumption of "no more than one or two units of alcohol once or twice a week" for breastfeeding mothers (where a pint of beer or 50 ml drink of a spirit such as whisky corresponds to about two units of alcohol). [67]
Alcohol has been known to mitigate the production of antidiuretic hormone, which is a hormone that acts on the kidney to favor water reabsorption in the kidneys during filtration. This occurs because alcohol confuses osmoreceptors in the hypothalamus , which relay osmotic pressure information to the posterior pituitary , the site of ...
“Over time, this repeated damage can result in cirrhosis, where the liver becomes so scarred that it loses functionality,” she explains. This may eventually raise the risk of liver cancer. 2.
Good for kidneys A 2011 study found that beer could help decrease the risk of developing kidney stones. It's believed to be from the high water content of beer and its diuretic effect.
Alcohol appears to trigger the secretion of pro-inflammatory cytokines, elevating inflammation and promoting liver damage. Regular drinking can also lead to alcoholic fatty liver disease—a build ...
Food such as fructose can increase the rate of alcohol metabolism. The effect can vary significantly from person to person, but a 100 g dose of fructose has been shown to increase alcohol metabolism by an average of 80%. In people with proteinuria and hematuria, fructose can cause falsely high BAC readings, due to kidney-liver metabolism. [106]
A glass of red wine. The health effects of wine are mainly determined by its active ingredient – alcohol. [1] [2] Preliminary studies found that drinking small quantities of wine (up to one standard drink per day for women and one to two drinks per day for men), particularly of red wine, may be associated with a decreased risk of cardiovascular diseases, cognitive decline, stroke, diabetes ...