The Effects of Alcohol Consumption Upon The Gastrointestinal Tract

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 gastritis--though 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.

Ginseng, the Root of Panax ginseng C.A. Meyer, Protects Ethanol-Induced Gastric Damages in Rat through the Induction of Cytoprotective Heat-Shock Protein 27

“…However, relatively little attention has been paid to its actions within the stomach. Nevertheless, studies demonstrated that alcohol abuse is associated with development of gastric diseases such as gastritis, gastric peptic ulcer disease, and even gastric cancer [22]. Alcohol stimulates acute gastritis as a result of direct mucosal damages that are further aggravated by other important risk factors such as nonsteroidal antiinflammatory drugs (NSAIDs), acid, Helicobacter pylori infection, and physiological stress [1].…”

Role of Helicobacter Pylori Infection and Lifestyle Habits in the Development of Gastroduodenal Diseases in a Population From the Brazilian Amazon

“…However, no association was observed with excessive alcohol consumption. Epidemiological studies suggest that alcohol plays a fundamental role in the development of gastrointestinal diseases such as peptic ulcer and gastric cancer since it causes gastric mucosal injuries and stimulates parietal cells to produce gastric acid, in addition to its synergistic action with smoking (5,29) . Inadequate dietary habits such as excess intake of salt, preservatives and smoked produced, as well as diets poor in vegetable and fruits, are also strongly associated with the development of gastric cancer (24,28) .…”

Advances in alcoholic liver disease

“…In 1966, DiLuzio was the first to characterize lipid peroxidation following chronic exposure to alcohol [3]. Because alcoholics may receive up to 50% of their total daily calories from ethanol, it is not surprising that this high degree of dietary substitution leads to nutritional deficiencies (see section on gut-liver axis and cytokine signaling, below) via this route and via malabsorption [4,5]. The net effect is that alcoholics often have lower levels of key antioxidant molecules [6].…”