Risk Factors Associated with Alcohol Consumption Among Romanian University Students- Preliminary Research

Salanță, Liana Claudia; Tofanä, Maria; Pop, Carmen; Pop, Ana-Maria; Coldea, Teodora Emilia; Mihai, Mihaela

doi:10.15835/buasvmcn-fst:0025

Cited by 5 publications

(3 citation statements)

References 12 publications

(12 reference statements)

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“…Due to health and safety reasons, or to social regulations, the beer market is witnessing a significant rise in the consumption of NAB, especially because it lacks the disadvantages associated with high alcohol contents. Globally, alcohol consumption is the third major health-risk factor with harmful consequences and serious social implications [46,47]. Thus, when considering the potential health benefits of beer, careful consideration should be given to novel brewing techniques and yeasts that could help to moderate or minimize alcohol content whilst optimizing the flavor and potential health effects [10,48,49].…”

Section: Non-alcoholic Beers: Alcohol-free and Low-alcohol Beersmentioning

confidence: 99%

Non-Alcoholic and Craft Beer Production and Challenges

et al. 2020

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Beer is the most consumed alcoholic beverage in the world and the third most popular beverage after water and tea. Emerging health-oriented lifestyle trends, demographics, stricter legislation, religious prohibitions, and consumers’ preferences have led to a strong and steady growth of interest for non-alcoholic beers (NABs), low-alcohol beers (LABs), as well for craft beers (CBs). Conventional beer, as the worlds most consumed alcoholic beverage, recently gained more recognition also due to its potential functionality associated with the high content of phenolic antioxidants and low ethanol content. The increasing attention of consumers to health-issues linked to alcohol abuse urges breweries to expand the assortment of conventional beers through novel drinks concepts. The production of these beers employs several techniques that vary in performance, efficiency, and usability. Involved production technologies have been reviewed and evaluated in this paper in terms of efficiency and production costs, given the possibility that craft brewers might want to adapt them and finally introduce novel non-alcoholic drinks in the market.

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Section: Non-alcoholic Beers: Alcohol-free and Low-alcohol Beersmentioning

confidence: 99%

Non-Alcoholic and Craft Beer Production and Challenges

et al. 2020

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“…The transition from adolescence to adulthood, living apart from parents, with less parental support can be a stressful time for students, often associated with an increase AC, up to dangerous levels [ 5 , 6 ]. Multiple studies have reported heavy AC among university students as an emerging issue, which is often associated with a significant risk of adverse psychological, social, and physical health consequences, including injuries, unplanned sex, academic failure, and alcohol related problems later in life [ 7 , 8 , 9 ]. Motives for alcohol use differ between genders, so the adverse outcomes [ 10 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Drinking Behavior, Taste Preferences and Special Beer Perception among Romanian University Students: A Qualitative Assessment Research

Jimborean

Salanță

Trusek-Hołownia

et al. 2021

IJERPH

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The transition from adolescence to adulthood can be a challenging period for many students. This period is associated with an increase in alcohol consumption (AC) which can develop a drinking behavior or shape the preferences for certain alcoholic beverages. The purpose of this study was to analyze the AC pattern among Romanian university students, by investigating the association between taste and consumption, including preferences for special beer. A 30-item omnibus-type questionnaire was distributed to undergraduate students and used to gather sociodemographic data, alcohol expectancies, drinking motives and consequences, and special beer consumption. Results showed a statistically significant relationship between the age of first alcohol use and the existence of an alcoholic family member. The main reasons for AC are taste, sensation, relaxation, and socialization. Both female and male students tend to drink occasionally, with a preference for public places. Female students prefer a sweet taste, choosing special beers over the regular ones. The students’ residence may also influence the choice of special beers. Understanding the students’ drinking behavior and taste preferences is essential to create useful strategies to discourage excessive AC. Special beer, a growing segment in the beverage industry, could represent a healthier and safety alternative to AC.

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“…Studies indicate that moderate consumption of beer has a significant impact on health, such as reducing the risk of cardiovascular disease, diabetes, osteoporosis, dementia, and lowering blood cholesterol levels (Salanţă et al, 2018). But the potential health benefits of moderate beer consumption are limited by the negative consequences of alcohol intake and energy content (de Gaetano et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Non- and low-alcoholic beer – popularity and manufacturing techniques [pdf]

Kozlowski¹,

Dziedziński²,

Stachowiak³

et al. 2021

Acta Sci Pol Technol Aliment

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Beer is one of the most popular alcoholic beverages around the world. Currently, there is a noticeable increase in the consumption of beer, especially non-and low-alcoholic beers. The sensory characteristics of these beers are very similar to their alcoholic counterparts, while a lack of alcohol or a low alcohol content reduces their psychoactive character. In addition, their high nutritional and low caloric values make these types of drinks an excellent alternative to soft drinks (for adults), primarily sweetened carbonated beverages. The aim of this study was to characterize the non-and low-alcoholic beer market and the techniques for manufacturing these products. In general, reducing alcohol content is possible through the use of biological methods (limiting fermentation processes) and physical methods (dealcoholization processes). An example of a biological method is the modification of the mashing program in order to reduce the level of fermentable sugars in wort, e.g., inactivation of β-amylase, or the use of unconventional yeasts with limited ability or inability to convert fermentable sugars into alcohol. The group of physical methods includes modern thermal and membrane separation techniques which enable the efficient removal of ethanol from beer to the desired level. This paper also presents the nutritional value of regular and non-alcoholic beers and their antioxidant potential. The prohealth properties of beer were pointed out, emphasizing the negative influence of alcohol on the human body. The collected information shows that the market of non-alcohol and low-alcohol beers will continue to grow. The main directions of its development will concern the production of functional beers.

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Risk Factors Associated with Alcohol Consumption Among Romanian University Students- Preliminary Research

Cited by 5 publications

References 12 publications

Non-Alcoholic and Craft Beer Production and Challenges

Non-Alcoholic and Craft Beer Production and Challenges

Drinking Behavior, Taste Preferences and Special Beer Perception among Romanian University Students: A Qualitative Assessment Research

Non- and low-alcoholic beer – popularity and manufacturing techniques [pdf]

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