نوشیدنی‌های غذایی تخمیرشده در تغذیه. ویرایش شده توسط کلیفورد اف. گاستیناو، ویلیام جی. داربی، توماس بی. ترنر

Fermented Food Beverages in Nutrition presents the proceedings of International Symposium on Fermented Food Beverages in Nutrition convened at the Mayo Clinic in Rochester, Minnesota. It focuses on the contributions of alcoholic beverages in nutrition. It discusses the effects of specific alcoholic beverages, such as wine, beer, and certain distilled spirits, in human health. Organized into seven parts, encompassing 31 chapters, the book starts by discussing the history of alcoholic beverages and their nutrient contributions. Part II focuses on fermentation process, its history, biochemistry, nutrient synthesis by yeast, wine fermentation and aging, and beer brewing. Part III discusses the production and consumption trends of beer and wine, with emphasis on the changing attitudes of Americans toward wine consumption. Metabolism and therapeutic application of alcoholic beverages are examined in part IV. Discussions include role of alcoholic beverages in gerontology and ketogenesis, and the effect of alcoholic beverage incorporation into therapeutic diets. Part V highlights the effects of misuse and abuse of alcoholic beverages in various human body systems, including gastrointestine, pancreas, liver, and cardiovascular and nervous systems, as well as in cancer development and offspring effects during prenatal alcohol exposure. Parts VI and VII discuss the use of miniature swine as model for the study of human alcoholism and socioeconomic aspects of alcohol abuse. With the aim of bringing together existing factual knowledge concerning nutrition and health contributions of alcoholic beverages, this book is ideal for food scientists, nutritionists, dieticians, and researchers. Title Page ......Page 7 Copyright Page......Page 8 Table of Contents......Page 9 LIST OF CONTRIBUTORS......Page 19 PREFACE......Page 23 PART I: HISTORICAL OVERVIEW......Page 27 CHAPTER 1. FERMENTED BEVERAGES IN ANTIQUITY......Page 29 I. The Beginnings......Page 30 II. Early Egypt......Page 31 III. Recognition of Excess......Page 38 IV. Pre-lslamic Near East......Page 39 V. Changing Attitudes with Islam......Page 40 References......Page 44 I. Native American Fermented Food Beverages......Page 47 II. The Preparation of Maize Beer......Page 48 III. Exchange in the Andes: Reciprocity and Redistribution......Page 51 IV. Maize Beer (Chicha) in Pre-Spanish Times......Page 52 V. State Management of the Brewing......Page 53 VI. Social and Cultural Importance of Fermented Beverages......Page 58 References......Page 60 CHAPTER 3. NUTRITIONALLY SIGNIFICANT INDIGENOUS FOODS INVOLVING AN ALCOHOLIC FERMENTATION......Page 61 I. Introduction......Page 62 II. Alcoholic Foods in Which Sugars Are the Major Fermentable Substrate......Page 63 III. Alcoholic Foods in Which Saliva Is the Amylolytic Agent......Page 67 IV. Alcoholic Food Fermentations Involving an Amylolytic Mold and Yeast......Page 69 V. Alcoholic Foods in Which Starch Hydrolysis Involves a Malting (Germination) Step......Page 72 VI. Alcoholic Fermentations Involving Use of a Koji for Starch Hydrolysis......Page 78 VII. Alcoholic Milk Beverages......Page 80 VIII. Significance of Indigenous Alcoholic Foods in Human Nutrition......Page 81 IX. Summary......Page 82 References......Page 83 I. Nature of Nutritional Contribution of Beverages......Page 87 II. Time-Honored Precepts of Use......Page 88 III. Excesses and Nutritional Deficiencies......Page 92 IV. Direct Nutrient Contributions of Fermented Beverages......Page 93 V. Clarification, Filtration, and Distillation......Page 95 VII. Organic Compounds in Fermented Beverages......Page 97 VIII. Summary......Page 98 References......Page 99 Editorial Comment......Page 101 PART II: FERMENTATION......Page 107 I. Introduction......Page 109 II. Early Fermented Beverages......Page 111 III. Health Value of Fermented Beverages......Page 112 IV. Early Chemistry of Fermentation......Page 116 V. Yeast: A Living Organism......Page 117 VI. Discovery of Zymase......Page 119 VIII. Yeast: Its Nutritional Aspects......Page 120 References......Page 122 Editorial Comment......Page 124 I. Introduction......Page 125 II. The Alcoholic Fermentation: A Look into the Future......Page 127 III. Glycerol Fermentation......Page 129 IV. The Citric Acid Fermentation......Page 130 Reference......Page 132 I. Introduction......Page 133 II. Production of Nutrients by Yeast......Page 136 III. Conclusions......Page 144 References......Page 145 I. Introduction......Page 147 II. Products......Page 148 III. By-Products of Fermentation......Page 149 V. Higher Alcohols......Page 152 VII. By-Products of Processing......Page 155 VIII. The Malo-Lactic Fermentation......Page 156 IX. Research Needs......Page 157 References......Page 158 I. Brewing Constituents......Page 159 II. Steps in Brewing......Page 160 III. Terminology......Page 164 Editorial Comment......Page 166 PART III: CONSUMPTION OF BEER AND WINE......Page 167 I. Introduction......Page 169 II. History of Beer......Page 170 III. Production Trends......Page 172 IV. Consumption Trends......Page 174 V. World Production and Consumption......Page 178 VI. Conclusions......Page 179 Supplementary Reading......Page 180 I. Introduction......Page 183 II. Production and Distribution......Page 189 III. Consumption......Page 196 IV. Conclusions......Page 209 References......Page 212 CHAPTER 12. THE WINE INDUSTRY AND THE CHANGING ATTITUDES OF AMERICANS: AN OVERVIEW......Page 213 I. In the Beginning......Page 214 II. Prohibition Attitudes......Page 215 III. Recovery following Repeal......Page 216 V. The American Wine Consumer......Page 217 References......Page 219 PART IV: METABOLISM AND THERAPEUTIC USE OF ALCOHOLIC BEVERAGES......Page 221 I. Introduction......Page 223 II. Absorption of Ethanol......Page 224 IV. Metabolism of Ethanol......Page 225 VI. Endogenous Biosynthesis of Ethanol in Animals......Page 228 VII. Effect of Ethanol Intake on Fluid Balance......Page 231 VIII. Effect of Ethanol Intake on Nutritional Status......Page 232 X. Summary......Page 235 References......Page 236 I. Introduction......Page 239 II. Experiments of Atwater and Benedict......Page 240 III. Utilization of Alcohol by Normal Man......Page 246 IV. Utilization of Alcohol by Alcoholics......Page 248 References......Page 249 CHAPTER 15. ROLE OF ALCOHOLIC BEVERAGES IN GERONTOLOGY......Page 251 II. Alcohol Abuse and Gerontology......Page 252 III. Prevention of Alcohol Abuse......Page 254 IV. Results of Carefully Controlled Alcoholic Beverage Consumption Studies among Institutionalized Elderly......Page 256 V. Discussion......Page 261 VI. Research Needs......Page 265 References......Page 266 Editorial Comment......Page 269 CHAPTER 16. MEDICATIONS, DRUGS, AND ALCOHOL......Page 271 II. Congeners......Page 272 IV. Microsomal Ethanol Oxidizing System......Page 273 V. Disulfiram (Antabuse)......Page 274 VI. Interaction of Alcohol with Other Psychoactive Drugs......Page 275 VII. Depressants......Page 276 References......Page 277 Editorial Comment......Page 281 I. Some Problems......Page 283 II. Should Alcohol Be Allowed in the Diets of Fat People?......Page 286 III. Does Alcohol Stimulate Weight Gain in the Undernourished?......Page 287 References......Page 288 I. Introduction......Page 289 III. Ethanol and Ketogenesis......Page 290 References......Page 296 Editorial Comment Concerning Alcohol Use in Diabetes......Page 299 PART V: EFFECTS OF MISUSE AND EXCESS......Page 301 I. Introduction......Page 303 II. Absorption and Metabolism of Ethanol by the Gastrointestinal Tract......Page 304 III. Alcohol and the Stomach......Page 307 IV. Alcoholism and the Small Intestine......Page 310 V. Alcoholism and the Pancreas......Page 317 VI. Summary of Research Needs......Page 322 References......Page 323 I. Introduction......Page 329 II. Alcohol Consumption and Beverage Choice......Page 330 III. Malnutrition and Liver Disease......Page 337 IV. Summary of Research Needs......Page 339 References......Page 340 Editorial Comment......Page 342 I. Introduction and Historical Review......Page 343 II. Effects of Alcohol on Cardiovascular Physiology, Biochemistry, and Structure......Page 345 III. Alcohol and Cardiovascular Disease......Page 349 IV. Summary and Research Needs......Page 360 References......Page 362 CHAPTER 22. EFFECTS OF ALCOHOL ON THE NERVOUS SYSTEM......Page 367 I. General Considerations......Page 368 II. Disorders Associated with High Blood Alcohol Levels......Page 369 III. Disorders Associated with Zero or Diminishing Blood Alcohol Levels......Page 370 IV. Neurological Disorders of Nutritional Cause Associated with Chronic Alcoholism......Page 373 V. Neurological Disorders of Undetermined Cause Associated with Chronic Alcoholism......Page 377 References......Page 382 I. Common Concepts in Etiology of Alcoholism......Page 385 II. Is Alcoholism Associated with Underlying Psychopathology?......Page 387 III. Role of the Pleasurable Experience from Alcohol......Page 390 IV. Habituation, Dependence, Problems......Page 391 V. Tolerance and Need......Page 392 References......Page 393 Editorial Comment......Page 395 I. Introduction......Page 397 II. Procedures......Page 399 III. Results......Page 402 IV. Discussion......Page 412 V. Research Needs......Page 416 VI. Summary......Page 417 Appendix I: Social and Drinking History......Page 418 Appendix II: Neurological Rating Form......Page 419 References......Page 420 I. Introduction: Skid Row Alcoholic versus the More Common Alcoholic......Page 423 II. The Present Study......Page 425 III. Methods for Nutritional Data......Page 426 IV. Results......Page 427 V. Conclusions......Page 432 References......Page 433 Editorial Comment......Page 434 I. Introduction......Page 435 II. Clinical Studies......Page 437 III. Biochemical Studies......Page 438 IV. Etiology of Thiamine Deficiency in Alcoholism......Page 445 V. Thiamine Status of the Australian Population......Page 447 VI. Summary......Page 448 References......Page 449 Editorial Comment......Page 452 I. Introduction......Page 453 III. Human Cancer in Relation to Alcohol Consumption: The Epidemiological Evidence......Page 454 IV. Summary......Page 460 References......Page 461 Editorial Comment......Page 463 I. Introduction......Page 465 II. Historical Review......Page 466 III. Modern Studies......Page 467 IV. Discussion......Page 471 V. Research Needs......Page 474 References......Page 475 Editorial Comment......Page 480 PART VI: AN EXPERIMENTAL MODEL......Page 481 I. Introduction......Page 483 II. Experiments on Physical Dependence......Page 486 III. Discussion......Page 497 IV. Summary and Conclusions......Page 498 References......Page 499 PART VII: SOCIOECONOMIC CONSIDERATIONS......Page 505 I. Cirrhosis of the Liver......Page 507 II. Accidents......Page 508 III. Suicide, Homicide, and Assault......Page 509 IV. Cancer......Page 510 VII. Conclusions......Page 511 References......Page 512 Editorial Comment......Page 514 I. Introduction......Page 515 II. The Supply-Demand-Stress Model......Page 517 III. Indicators of Key Economic, Sociocultural, and Stress Variables......Page 518 IV. Overview and Conceptual Organization of the Effects of Government Policies......Page 520 V. Discussion......Page 524 References......Page 525 Editorial Comment......Page 530 APPENDIX: Compounds Identified in Whiskey, Wine, and Beer: A Tabulation......Page 531 INDEX......Page 545 Abstract: A comprehensive examination of the role of alcoholic food beverages in nutrition is presented. Current scientific knowledge concerning the metabolism of ethanol and the nutrient contributions of fermented beverages is discussed within the perspective of their long religious andcultural tradition in human society. Beers and wines have been enjoyed for their gustatory as well as pharmacologic value since antiquity. The processing and consumption of indigenous foods containing fermentable sugars is reviewed historically, along with the fermentation of wine and the brewing of beer. A survey of the therapeutic uses of alcoholic beverages and the effects of alcoholic abuse on body systems are described. Alcoholism has profound medical,nutritional and socioeconomic implications on an individual and on society. An appendix identifies the compounds contained in whiskey, wine and beer