Transcript Alcohol and Nutrition

Seminar Unit 5
HW205
Daniela Messina, DC, MS, L.Ac
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Unit 5 Quiz: Focus on Minerals
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Discussion:
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Due Midnight Tuesday
Due Midnight Tuesday
Seminar:
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Option 1 – attend live
Option 2 – written assignment – due Midnight Tuesday
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[email protected]
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• differentiate between major minerals and trace elements.
• state the general functions of the minerals in the body.
• state the major functions of each mineral.
• identify the best food sources of each mineral.
• identify deficiency states associated with each mineral.
• identify treatments for mineral deficiencies.
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Sodium
Chloride
Potassium
Calcium
Phosphorus
Magnesium
Sulfur
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Iron
Zinc
Iodine
Selenium
Copper
Manganese
Fluoride
Chromium
Molybdenum
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Should it be fortified with vitamins and minerals?
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Let’s start with a question about alcohol….
Question:
Why is alcohol absorbed more rapidly than the
nutrients?
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How Alcohol Affects the Body Long Term
http://www.youtube.com/watch?v=PA1gDo4OXp4
View the video and come on back when you are
finished.
I will have the sound off so I do not disturb the
narration.
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The body wants to
dispose of it rapidly.
It is viewed by the body
as potentially TOXIC and
cannot be stored in the
body.
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A class of organic compounds
that contains a hydroxyl group:
(OH)
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Laymen's terms:
An intoxicating agent such as
beer, wine and distilled liquor.
(ethyl alcohol or ethanol)
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Ethanol
 The alcohol in beer, wine, spirits
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Methanol
 Wood alcohol—poisonous
Photos © PhotoDisc
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Alcohol is a
depressant, not a
stimulant.
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Alcohol is a narcotic.
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Alcohol leads to
dehydration.
Frontal lobe
Pons, Medulla
oblongata
Midbrain
Cerebellum
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Two Alcohols: Glycerol and Ethanol
Glycerol is the alcohol used
to make triglycerides.
Ethanol is the alcohol in beer,
wine, and distilled liquor.
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Alcohol is made from grains
and fruits isn’t it?
Hmmm…
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Provides energy
 7 kcal/g
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No other nutritive value
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“Empty calories” – does not provide
and rather can interfere with
nutrient absorption.
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Fermentation
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Yeast cells metabolize sugar to make alcohol
Alcoholic beverages
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Beer: 5–6% alcohol
Wine: 8–14% alcohol
Liquor: 35–45% alcohol
 “Proof” is twice the alcohol percentage
Photo © PhotoDisc
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Distillation separates the vitamins and minerals in
the original fruit or grain from the alcohol
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If these nutrients were kept, alcohol could be used
as fuel by the body
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Since they are lost, alcohol is viewed by the body
as poison
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To help you decide whether or not alcohol
could be or should be fortified let’s make
sure you understand how the body processes
it.
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1 1/2 oz hard liquor
(80 proof whiskey,
gin, brandy, rum,
vodka)
12oz beer
5 oz wine
Each of these servings equals one drink.
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Alcohol dehydrogenase:
An enzyme that breaks down
alcohol in the stomach. Reduces
the amount of alcohol absorbed
by 20%.
Question: Why do women feel the
effects of alcohol faster?
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ONE MINUTE:
The time it takes alcohol
to cross the walls of an
empty stomach and reach
the brain.
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ONE MINUTE:
The time it takes alcohol
to cross the walls of an
empty stomach and reach
the brain.
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No digestion required
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Absorbed from mouth,
esophagus, stomach,
and small intestine
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Absorption slowed by food
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Venous
System
(Blood
Stream)
Stomach and
Small Intestine
Q: How much can the liver
process?
A: ½ ounce ethanol per
hour (one drink)
Liver
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Removing alcohol from
circulation
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Liver metabolism limited
Blood alcohol level falls slowly
Individual differences in
rate of alcohol metabolism
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Gender
Race/ethnicity
Age
Graph source: National Institute on Alcohol Abuse and Alcoholism
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NAD+ NADH + H+
Alcohol
(ethanol)
Acetaldehyde
Alcohol
dehydrogenase
Acetate
Acetaldehyde
dehydrogenase
Acetyl CoA
CoA
Using alcohol calories for energy.
Alternate Route for Acetyl CoA: To Fat
Extra fat production from alcohol =
weight gain
Remember: 7calories per gram
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People who should not consume alcohol
Those who cannot moderate intake
 Children and adolescents
 Those taking certain medications
 Those with illnesses worsened by alcohol
 Those who drive or operate machinery
 Pregnant or breastfeeding women
 Those with a strong family history of alcoholism
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Alcohol in the brain and nervous system
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Depressant; affects all parts of brain
Alcohol’s effect on GI system
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Esophagitis, gastritis
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Alcohol and the liver
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Fatty liver
Fibrosis
Cirrhosis
Fetal alcohol syndrome
Physical abnormalities
 Mental retardation
 Low birth weight; poor growth
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Alcohol can contribute to body
fat and weight gain.
(7kcal/gram)
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Alcohol has ZERO nutrients.
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Poor diet
Alcohol provides energy but
no nutrients
 Economic factors
 Lack of interest in food; GI
problems
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Vitamin deficiencies
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Alcohol interferes with
vitamin metabolism
Folate, thiamin,
vitamin A
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Mineral deficiencies
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Macronutrients
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Inadequate diet; fluid losses
Calcium, magnesium, iron, zinc
Some mineral levels are elevated
Alcohol interferes with amino acid absorption
Alcohol raises blood levels of fats
Body weight
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Inconsistent effect of alcohol calories on weight
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Displaces nutrients from the diet
Interferes with metabolism of nutrients
Liver loses its ability to retain folate.
Kidneys increase excretion of folate.
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Leads to a folate deficiency
Excess homocysteine
Increased risk for colorectal cancer
GI tract cell destruction
Deficiency of Thiamin, B12, folate, Vit D, Vit A,
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Moderate drinking has been associated with
reduced mortality
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Heart disease
Red wine-phytochemical:
Reseveratrol
The “French Paradox”
Acts as an antioxidant
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Photo © PhotoDisc
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Certain populations can benefit from moderate
alcohol consumption
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However, if alcohol were fortified it would be
considered a source of nutrients which would lead
to legal difficulties in restricting it’s use
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Thank you!
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