酒中的酒精或没有酒精:半个世纪的辩论
Mariantonietta Succi1, Francesca Coppola2, Bruno Testa1
1Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy.
葡萄酒消费引发了一场健康辩论,抗氧化剂的潜在益处是抗氧化剂,但乙醇的风险. 新兴的低酒精和无酒精葡萄酒为消费者导航这些健康影响提供了新的选择.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 营养科学 营养科学
- 公共卫生 公共卫生
背景情况:
- 酒精饮料,特别是葡萄酒,在全球范围内有着悠久的消费历史.
- 酒精饮料中的乙醇对健康构成重大风险,特别是滥用,在特定的健康状况下,以及怀孕期间.
- 红葡萄酒被认为具有潜在的健康益处,归因于其含有多,一种抗氧化剂.
研究的目的:
- 审查过去50年葡萄酒消费对健康的影响.
- 检查正在进行的关于适度葡萄酒消费与乙醇毒性影响的辩论.
- 探索低酒精和无酒精葡萄酒的出现和潜力.
主要方法:
- 对过去50年的科学证据进行了全面的文献综述.
- 对葡萄酒对健康的影响的研究分析,包括适度饮用,乙醇毒性和多.
- 对低酒精和脱酒葡萄酒的市场趋势和科学数据的研究.
主要成果:
- 关于在均衡饮食中适度饮用葡萄酒对健康的影响,存在相互矛盾的科学证据.
- 乙醇的毒性仍然是一个问题,即使在低剂量.
- 低酒精和无酒精葡萄酒的市场大幅增长,带来了新的机遇.
结论:
- 葡萄酒消费对健康的影响是复杂的,关于适度摄入的好处与乙醇风险的争论正在进行中.
- 低酒精和无酒精葡萄酒代表了葡萄酒行业的新发展,有可能减轻与传统葡萄酒相关的健康问题.
- 需要进一步的研究才能充分了解这些新葡萄酒替代品对健康的长期影响.
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