Alcohol (ethanol, grain alcohol, ethyl alcohol)

A common term for the simple alcohol ETHANOL, the product of FERMENTATION. As a constituent of alcoholic beverages, ethanol is the most common, and longest used, sedative. To produce alcohol, special strains of yeast are incubated with CARBOHYDRATES of FRUIT juices and GRAINS together with other nutrients.
Under ANAEROBIC conditions (in the absence of oxygen), these microorganisms ferment sugar to ethanol and CARBON DIOXIDE to obtain energy. The immediate product of the fermentation of grapes is WINE. When malted grains and hops are fermented, the product is BEER. Distillation, a process introduced in the Middle Ages, produces alcoholic beverages with a higher alcohol content. These include rum, whiskey, liqueurs, and the like. Beer and wine are perhaps the most popular beverages among moderate drinkers. A mug of beer (11 oz., 4.5 percent), a glass of table wine (4 oz.) and a shot (jigger;
1.5 fl.oz.) of liquor (80 proof) contain about the same amount of alcohol (9 to 13 grams.) Excessive consumption of alcoholic beverages can cause MALNUTRITION because alcoholic beverages contain little else besides CALORIES. A glass of red wine contains 88 calories; a bottle of regular beer, 146; and a shot (1.5 fl. oz.) of whiskey (90 proof), 110 calories. VITAMIN, PROTEIN, and MINERAL content of alcohol is exceedingly low, though wine may contain a significant amount of IRON. For this reason, alcoholic beverages are classified as low-nutrient density or EMPTY CALORIES. To the extent they are consumed, they displace nutrient-dense foods. The blood alcohol level is affected by the amount of alcohol ingested. Water and juice slow the absorption of alcohol, while carbonation increases the rate of uptake into the bloodstream. Alcohol taken with food is less intoxicating. How alcohol is metabolized is another factor. A portion of the ingested alcohol is destroyed by ENZYMES in the stomach that are more active in men than in women; consequently, women generally have a lower tolerance to alcohol. The liver’s capacity to destroy alcohol in the blood is limited, and when the liver’s metabolic system is saturated, a fraction of ethanol in the blood is destroyed each hour. The remaining alcohol readily penetrates the bloodbrain barrier and interacts with the central nervous system. Alcohol can pass from maternal blood into breast milk; therefore, lactating mothers may wish to abstain from drinking.
Some studies suggest that a single alcoholic drink a day may slightly reduce the risk of heart attack and stroke in some individuals. Moderate alcohol consumption increases the level of HDL, the beneficial form of cholesterol that tends to protect against heart disease. Alcohol also inhibits platelet formation, which is required to form blood clots. Moderate alcohol use may also help prevent age-related decline in reasoning and problem solving. The apparent benefits decline after more than one or two drinks, however. The American Heart Association does not recommend drinking alcoholic beverages to prevent heart disease because of the hazards of alcohol abuse.

Albumin

A class of water-soluble PROTEINS that are soluble in dilute salt solutions but are insoluble in pure water. Important members of this class are serum albumin and ovalbumin. The LIVER produces serum albumin, the most plentiful protein in serum. Serum albumin transports ions like CALCIUM, free FATTY ACIDS, and fat-soluble materials like BILIRUBIN through the blood. Serum albumin also helps buffer the blood. It is a highly charged molecule (polyelectrolyte) that cannot pass through cell membranes and thus helps maintain the electrolyte balance of body fluids. Ovalbumin is one of the most abundant proteins of egg white. The Roman author Pliny recorded the name of egg white as albumen. Ovalbumin is an excellent source of sulfur-containing amino acids, such as CYSTEINE, and this accounts in part for the excellent food value of egg protein.

The Nutrition value of Albacore (Thunnus alalunga)

A type of tuna with white meat. Albacore is characterized by a large pectoral (side) fin. One of the smallest tuna, albacore usually weigh less than 40 pounds (18 kg). They are found near the surface of warm or temperate seas throughout the world, where they feed on ANCHOVIES, SARDINES, and other small fish.
Albacore have been called the “chicken of the sea” because their white meat is comparable to chicken in flavor. Albacore is the highest quality canned tuna and is an excellent PROTEIN source. The food value of 3 ounces (85g) (packed in water): calories, 135; protein, 30 g; fat, 1 g; cholesterol, 48 mg; calcium, 17 mg; iron, 0.6 mg; sodium, 468 mg; zinc, 0.94 mg; vitamin A, 32 retinol equivalents; thiamin, 10.03 mg; riboflavin, 0.1 mg; and niacin, 13.2 mg

Alar (daminozide)

A chemical formerly used to improve the color, yield, and storage qualities of APPLES. It is not a PESTICIDE. Until the late 1980s, Alar was used on an estimated 5 percent to 10 percent of the American apple crop. It was also used on CHERRIES and PEANUTS. Alar is a systemic pollutant, meaning it is distributed throughout the plant and cannot be washed off. Because alar has caused CANCER in experimental animals, experts worried
that because young children drink more apple juice for their body weight than do adults, they are more susceptible to the potential risk.
In 1989 Alar was withdrawn by the manufacturer, Uniroyal Chemical Company. The following year it was formally banned by the EPA. Alar is still sold abroad, however. About 50 percent of apple concentrates for apple juice comes from foreign countries where Alar is widely used, and imports may be contaminated by Alar.

Alanine (Ala, L-alanine)

One of the simplest AMINO ACIDS used to build PROTEINS. Alanine is readily formed in the body from PYRUVIC ACID, a direct product of GLUCOSE utilization; hence, it is classified as a non-dietary, essential amino acid. In addition to serving as a protein building block, alanine plays an important role in transporting the toxic waste product, AMMONIA, out of muscle. Ammonia is produced when muscle cells break down amino acids for energy. Cells couple ammonia with a simple acid called pyruvic acid to form alanine, which is then released into the bloodstream.
The LIVER next absorbs alanine and removes ammonia, which it rapidly converts to UREA, the ultimate nitrogenous waste of the body.
The liver converts pyruvic acid back to glucose, which is released into the bloodstream. Blood glucose is taken up by the muscle, where it is broken down to pyruvic acid, which is then ready to accept ammonia and thus completes the cycle.

Airline Meals and Nutrition

Over the years, airlines have revised the meals they serve in order to meet consumer expectations for more healthful choices. Changes include more chicken and less beef and fewer saturated fats, like coconut and palm oil.
On noncharter flights passengers can choose from up to a dozen special dietary meals. The requests must be made at least 18 hours ahead of the scheduled flight. Religious meals include kosher, Hindu, and Muslim. For medical conditions, bland, diabetic, GLUTEN-free, low-CALORIE, low-CARBOHYDRATE, low- CHOLESTEROL, low-fat, and low-SODIUM meals may be offered. Other options include a FRUIT plate, SEAFOOD, strict VEGETARIAN, ovolactovegetarian, and infant, toddler, and child meals. First-class meals follow the same nutritional standards.
Passengers on long flights, especially those who have been diagnosed as having phlebitis, inflammation of the VEINS in the leg, or who have a history of heart disease or stroke are considered at high risk of developing deep-vein thrombosis (DVT). A person suffering from deep-vein thrombosis has one or more blood clots in the body’s deep veins, often those in the legs. Because constant air circulation in planes promotes DEHYDRATION, and this, coupled with prolonged sitting, increases the risk of DVT in even healthy people, passengers should drink plenty of fluids, including water and JUICE, and avoid ALCOHOL, COFFEE, and TEA on long flights. About 4 percent to 5 percent of high-risk patients may suffer DVT on flights of 10 hours or more. A brown-bag, carry-on meal is always an option for those with special dietary needs or with food sensitivities.

Nutrients for AIDS Patients

There is no cure for AIDS; however, several nutrients, food-related materials, and ENZYME preparations boost the immune system and may offer protection against the risk of CANCER and infection in some individuals with AIDS. Trace Nutrients ZINC deficiency is common in patients with AIDS and may indicate trace mineral malnutrition or malabsorption. Zinc plays an important role in maintaining the immune system. Zinc inhibits an enzyme needed for HIV production.
SELENIUM deficiency may be part of the malnutrition seen in AIDS patients. It is a COFACTOR for enzymes that serve as ANTIOXIDANTS. Selenium helps protect against liver and colon cancer in experimental animals, and clinical studies of the effects of selenium supplementation on cancer prevention are being carried out. Other vitamins and minerals, such as VITAMIN A, FOLIC ACID, VITAMIN B12, and POTASSIUM, may be deficient in some AIDS patients.
Enzymes Megadoses of a variety of enzymes, including SUPEROXIDE DISMUTASE, are being used as antioxidants. There is no clear evidence that their use diminishes or prevents symptoms.
Antioxidants Evidence suggests that HIV infected patients have lower levels of antioxidants, ncluding VITAMIN C, CAROTENOIDS, COENZYME Q, LUTATHIONE, and selenium. Such oxidative stress can promote HIV replication and decrease immunity. Antioxidant nutrients may lower the risk of cancer in the general population, and the same may be true for HIV-infected patients. BETACAROTENE and carotenoids may lower the risk of many cancers, including those of the lung, bladder, stomach, esophagus, and prostate. Beta-carotene can increase the numbers of T-helper cells. Significantly, the standard American diet is deficient in beta-carotene. Vitamin C boosts immunity, helps protect against viral and bacterial infections, and may decrease the risk of stomach, esophageal, and cervical cancer. It increases blood antibody levels and supports the function of the THYMUS GLAND and lymphocytes. Furthermore, vitamin C supports healthy connective tissue and assists in wound healing. FLAVONOIDS are associated with vitamin C in plants and enhance vitamin C therapy. Many flavonoids function as antioxidants and several types may stimulate the immune system. GLUTATHIONE supports the immune system and functions as a major antioxidant. N-acetylcysteine, a derivative of the sulfur amino acid CYSTEINE, can enhance glutathione levels.
Egg Lipids Mixtures of LECITHIN and other fatty materials from eggs have been used with some positive results in small clinical studies. Although there is a lack of strong evidence of its effectiveness, these mixtures are still being used. They are apparently nontoxic, though long-term effects are unknown.
Herbs Several herbs, such as GOLDENSEAL (Hydrastis canadensis), have been shown to enhance several aspects of immune function. The most active component of goldenseal is berberine, a broad-spectrum antimicrobial agent effective in treating the severe DIARRHEA that is typically seen in AIDS patients. Herbal treatment based on Chinese medicine is also being studied. Certain formulations inhibit viruses and boost the immune system. Some research suggests garlic may enhance immunity and help combat opportunistic organisms associated with AIDS, including Candida albicans, cryptococcus, herpes virus, and mycobacteria.