ライフサイエンスコーパス: alcoholic beverage

1 it was not restricted to a specific type of alcoholic beverage.

2 ieved in blood and brain after ingesting one alcoholic beverage.

3 ince liquor may be deemed as a promising new alcoholic beverage.

4 er drinking pruno, an illicit, prison-brewed alcoholic beverage.

5 f-full glass, and was not observed for a non-alcoholic beverage.

6 tterns of consumption, or different types of alcoholic beverage.

7 om stratification by NHL subtype and type of alcoholic beverage.

8 oalveolar lavage within 7 days of their last alcoholic beverage.

9 s food product containers, in particular for alcoholic beverages.

10 esent in different food items, especially in alcoholic beverages.

11 ds to identify and quantify saccharin in non-alcoholic beverages.

12 cinogenic nature and its usually presence in alcoholic beverages.

13 appears to influence the rate of drinking of alcoholic beverages.

14 the rate of consumption of alcoholic and non-alcoholic beverages.

15 for high-fat foods, sweets, vegetables, and alcoholic beverages.

16 e in relative risks was found among specific alcoholic beverages.

17 obacco, natural latex and plant-food-derived alcoholic beverages.

18 men and women, and among different types of alcoholic beverages.

19 s a poison which is frequently discovered in alcoholic beverages.

20 cient sample size to analyse by both type of alcoholic beverage and disease subtype.

21 etween intake of total alcohol or individual alcoholic beverages and bone mineral density (BMD).

22 with seawater, tap water, mineral water, and alcoholic beverages and by comparing with those results

23 After adjusting mutually for these alcoholic beverages and for other risk factors for hyper

24 hylglyoxal, a compound present in coffee and alcoholic beverages and produced as a by-product of oxid

25 , individuals addicted to alcohol also crave alcoholic beverages and spend time and put much effort i

26 tween total alcohol consumption and specific alcoholic beverages and the hazard of AAA.

27 e total drinking time of an alcoholic or non-alcoholic beverage, and perceptual judgement of the half

28 egetables and fewer calories from solid fat, alcoholic beverages, and added sugars.

29 ith greater odds of ever drinking 12 or more alcoholic beverages annually (aOR, 1.16; 95% CI, 1.03-1.

30 gated the association between consumption of alcoholic beverages, another potentially habituating beh

31 , rather than specific components of various alcoholic beverages, appears to be the major factor in c

32 Innovative methods to detect methanol in alcoholic beverages are being constantly developed.

33 However, the chemical components of alcoholic beverages are water-soluble, greatly limiting

34 health benefits of wine compared with other alcoholic beverages, as described by others, may be a re

35 Mice from various inbred strains consume alcoholic beverages at highly reproducible and strain-sp

36 The most commonly consumed alcoholic beverages, beer among men and wine among women

37 sk varies substantially according to type of alcoholic beverage: beer confers a larger risk than spir

38 d commercially available Hungarian distilled alcoholic beverages (called palinka), in order to decide

39 Alcoholic beverage consumption is associated with an inc

40 adjustment for sex, age, household density, alcoholic beverage consumption, smoking habit, and cardi

41 we advise patients on appropriate diets and alcoholic beverage consumption.

42 the range that occurs in human saliva after alcoholic beverage consumption.

43 ay be responsible for the carcinogenicity of alcoholic beverage consumption.

44 ient has been controversially discussed, and alcoholic beverages containing distillates from fermente

45 inute randomized presentation of pictures of alcoholic beverages, control nonalcoholic beverages, and

46 The specific type of alcoholic beverage did not strongly influence risk estim

47 interviewed about their past-year intake of alcoholic beverages during the 1984-1986 follow-up exami

48 e ANCOVA was repeated for different types of alcoholic beverage (eg, beer, liquor, and wine) separate

49 ss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured

50 y HIV-1-seronegative subjects abstained from alcoholic beverages for >10 days.

51 of interest was self-reported consumption of alcoholic beverages (frequency of drinking days and numb

52 Participants were 60% slower to consume an alcoholic beverage from a straight glass compared to a c

53 d to produce a pleasurable and delicious non alcoholic beverage from wine.

54 Alcoholic beverages have been consumed for thousands of

55 fferences in risk of gout posed by different alcoholic beverages have not been assessed.

56 However, different classes of alcoholic beverages have not been investigated.

57 anol exposure from a mother's consumption of alcoholic beverages impacts brain and cognitive developm

58 Beer is the second most consumed alcoholic beverage in Europe and shown by the European P

59 Consumption of 1-2 alcoholic beverages in humans leads to blood alcohol lev

60 advise patients to consume meat, seafood and alcoholic beverages in moderation, with special attentio

61 ce interval, 1.3-2.3) or drinking 60 or more alcoholic beverages in the past month (OR, 1.8; 95% conf

62 gs indicate that measures limiting access to alcoholic beverages in this region may decrease alcohol-

63 to the mechanism by which acute ingestion of alcoholic beverages induces motor impairment.

64 stionnaires (FFQs) to collect information on alcoholic beverage intake.

65 light consumption of alcohol or any type of alcoholic beverage is not associated with increased brea

66 Extensive consumption of alcoholic beverages is a risk factor associated with the

67 Although excessive consumption of alcoholic beverages is commonly regarded to be detriment

68 ttern of association with different types of alcoholic beverages is not evident.

69 ghlight the unique aspects by which drinking alcoholic beverages may result in hepatic fibrosis.

70 People who drink alcoholic beverages might have a lower risk of NHL than

71 Drinking 5 or more alcoholic beverages on 1 or more occasions in the past m

72 present work we studied the effects of four alcoholic beverages on blood alcohol levels, plasma insu

73 e data suggest that the effect of individual alcoholic beverages on serum uric acid levels varies sub

74 chronic ischemia to examine the effects of 2 alcoholic beverages on the heart.

75 However, findings related to specific alcoholic beverages or different anatomic sites in the l

76 rin (URO), is associated with consumption of alcoholic beverages or estrogens, and moderate iron over

77 at wine had an advantage over other types of alcoholic beverages, other studies suggested that the ty

78 Persons who had not consumed alcoholic beverages over the past year and sedentary per

79 red with 25.8% in women who had not consumed alcoholic beverages over the past year and were sedentar

80 s strongest among women who consumed up to 1 alcoholic beverage per day (RR =0.69; 95% CI, 0.49-0.97)

81 ed an average of at least half a drink of an alcoholic beverage per day, engaged in moderate-to-vigor

82 of an average of at least half a drink of an alcoholic beverage per day.

83 hy middle-aged women, consumption of up to 2 alcoholic beverages per day was not associated with an i

84 For drinkers of more than three alcoholic beverages per day, compared with those whose i

85 red with women who consumed fewer than seven alcoholic beverages per week and were never or former sm

86 Obesity, consumption of >or= 7 alcoholic beverages per week, and current smoking were a

87 ed substantially greater brain activation to alcoholic beverage pictures than control youths, predomi

88 ences; but the aetiology of variation in non-alcoholic beverage preferences is unknown.

89 oal was to describe the associations between alcoholic-beverage preferences and indicators of a healt

90 chacas, a traditional and valuable Brazilian alcoholic beverage prepared from the distillation of bre

91 In Mesoamerica, pulque, an alcoholic beverage produced from the fermented sap of se

92 Consumption of alcoholic beverages produces alterations in motor coordi

93 Consumption of the alcoholic beverage pulque predicted a lower risk of low

94 Consumption of traditional aniseed alcoholic beverage, raki, adulterated with methanol resu

95 fluence on variation in liking for seven non-alcoholic beverages: SSBs; NNSBs; fruit cordials, orange

96 impact of non-alcoholic constituents of some alcoholic beverages, the role of genetic factors, potent

97 rs that may predispose individuals who abuse alcoholic beverages to liver damage and subsequent patho

98 The method is then applied to alcoholic beverages to show its potential for authentica

99 The alcoholic beverages used in the study were beer, red win

100 Although choice of alcoholic beverages was associated with several factors,

101 rganic element contaminant concentrations in alcoholic beverages was investigated.

102 ounces (1 oz = 30 ml) of alcohol intake from alcoholic beverages were calculated as the product of th

103 ounds associated with toxicity of tobacco or alcoholic beverages were either not detectable, or were

104 Other alcoholic beverages were not associated with CAC prevale

105 firmatory scores, but fried foods, eggs, and alcoholic beverages were predictive in some, but not in

106 In the individual alcoholic beverages, white wine and liquor were positive

107 ohol: by current drinkers replacing standard alcoholic beverages with similar beverages of lower alco

108 des the discussed application in counterfeit alcoholic beverages, with its superior sensor parameters

109 ing commonly occurring bacterially fermented alcoholic beverages worldwide, including palm wine, beer

110 odifications, especially a lowered intake of alcoholic beverages, would markedly decrease the inciden