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ABSTRACT
Regardless of the type and dose of beverage involved,
alcohol facilitates the development of gastroesophageal reflux disease by reducing the pressure of the lower esophageal sphincter and esophageal motility. Fermented and nondistilled alcoholic beverages increase gastrin levels and acid
secretion. Succinic and maleic acid contained in certain
alcoholic drinks also stimulate acid secretion. Low alcohol
doses accelerate gastric emptying, whereas high doses delay
emptying and slow bowel motility. Alcohol facilitates the
development of superficial gastritis and chronic atrophic
gastritisthough it has not been shown to cause peptic
ulcer. Alcoholic beverages, fundamentally wine, have important bactericidal effects upon Helicobacter pylori and
enteropathogenic bacteria. The main alcohol-related intestinal alterations are diarrhea and malabsorption, with recovery after restoring a normal diet. Alcohol facilitates the
development of oropharyngeal, esophageal, gastric, and colon cancer. Initial research suggests that wine may be comparatively less carcinogenic. (Am J Gastroenterol 2000;95:
3374 3382. 2000 by Am. Coll. of Gastroenterology)
INTRODUCTION
Excess alcohol consumption has been associated with multiple pathologies at all levels. In the digestive apparatus,
alcohol has generally been related to its toxic effects upon
the liver (1, 2) and pancreas (3)relatively little attention
having centered on its actions within the gastrointestinal
tract. However, many studies have investigated the actions
of alcohol upon the individual organs that constitute the
gastrointestinal apparatus esophagus, stomach, small
bowel, and colon. On the other hand, in recent years, the
effects of alcohol upon a given apparatus or system have
been found to depend on the dose and type of alcoholic
beverage involved.
Alcoholic beverages are generally divided into three
types: wines, beers, and liquors. Although alcohol is an
ingredient common to all three, some beverages also contain
many other substances that exert additional effects upon the
gastrointestinal apparatus, thereby differentiating alcoholic
beverages in terms of both composition and biological action upon the digestive tube.
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