Aficionados of 3AM Vodka, Max Fury, and Slingshot Party Gel, take heed! The Food and Drug Administration is casting a wary eye on your classy energy drinks. The federal agency has requested proof from the drink manufacturers that these combinations of caffeine and alcohol are, in fact, safe to drink. The FDA never has approved the addition of caffeine to an alcoholic beverage, and a task force of state attorneys general and other officials has urged the agency to scrutinize the combination. The task force argues that the caffeine can mask the intoxicating effects of alcohol, possibly leading to an increase in drunk driving, sexual assault and other destructive behavior [Los Angeles Times]. Since the FDA never approved the drinks in the first place, the burden of proof falls on the manufacturers, and now the FDA is forcing their hands.
And the FDA isn’t joking around. Companies including Diageo North America Inc., Constellation Brands Inc. and United Brands Co. were told that unless they could provide evidence of safety, the agency will “take appropriate action to ensure that these products are removed from the marketplace,” according to letters sent to the companies and released by the agency [Bloomberg]. The drink companies now have 30 days to respond to the request.
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Snooty wine pairing rules, such as the edict that one must only drink white wine with fish, now have a little data behind them, according to a new study. Researchers found a correlation between the high iron content of red wine and a nasty, fishy aftertaste when the reds are sipped with seafood. In the experiment, tasters ate a bit of scallop, tasted some wine and evaluated the aftertaste on a scale of 1 to 4. The diners found the unpleasant aftertaste was more intense with wines that had a higher iron content, the researchers say [Los Angeles Times]. The researchers were able to block the aftertaste by adding a compound that masks the iron.
The iron content of a wine depends on the composition of the soil in which the grapes were grown, the dust on the berry, contamination during harvesting, transportation, and crushing, and the conditions during fermentation [Telegraph]. The new research, published in Journal of Agricultural and Food Chemistry, suggests that some low-iron red wines are OK to drink with fish. While red wines tend to have more iron than whites, it varies according to the type of grape, country of origin, and vintage.
But the iron is only half the story. The researchers report that they haven’t yet isolated the compound in the scallops that reacts with the wine, but they suspect it’s an unsaturated fatty acid, which could be breaking down rapidly and releasing the decaying fish smell when exposed to iron [ScienceNOW Daily News].
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Image: flickr / yashima
Scientists have found another reason why the fizz in a glass of champagne is so important: Besides tickling the tongue and pleasing the eye, the bubbles also release aromatic compounds that they’ve dragged up from the liquid in the glass. A new study found that concentrations of certain chemical compounds are higher in the air just above the glass than in the actual champagne.
Wine expert Jamie Goode comments: “In the past, we thought that the carbon dioxide in the bubbles just gave the wine an acidic bite and a little tingle on the tongue, but this study shows that it is much more than this” [BBC News]. Smelling the chemical compounds enhances the overall flavor of the champagne, researchers say.
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Following up on today’s earlier post about alcohol and brain injuries, we bring you a study on alcohol and risk taking behavior. It seems obvious that drinking alcohol would lead to immediate risk taking, but does drinking as a teenager lead to risk taking behavior as an adult? Some researchers have suspected as much, but they haven’t been able to rule out the possibility that risk-prone people simply start drinking at an earlier age. So a research group chose an obvious course of action to test the idea—they got a bunch of rats drunk and let them gamble.
The researchers tested two groups of genetically identical rats, one group that was fed a normal diet and another that boozed it up. To get the rats drunk, the researchers borrowed the tried-and-true approach of frat boys everywhere—they fed them Jell-O shots. The rats went on a 20 day bender and were tested for risky behavior 3 weeks later, when they were adults, using a gambling task. The animals learned that pressing one lever produced small but certain rewards in the form of small sugar pellets and an adjacent lever yielded bigger rewards—more pellets—but paid off less frequently. The researchers rigged the game so that in some testing sessions choosing the certain reward was the best overall strategy, while in other sessions the “risky” lever yielded the greatest overall payoff [ScienceNOW Daily News].
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People with alcohol in their system appear more likely to survive head injuries, according to a new study that has led to speculation that emergency rooms might someday keep a flask on hand to treat brain-injured patients.
Researchers analyzed a national trauma database containing 38,019 cases of moderate to severe head injuries where hospitals also tested the patients for alcohol. For every 100 patients with severe brain injuries who tested negative for alcohol and died, only 88 patients with alcohol in their bloodstream died, a statistically significant 12 percent difference, according to the study, which appears in the Sept. 21 issue of Archives of Surgery [The New York Times]. The boozing patients were also younger and suffered less severe injuries than their sober counterparts. The study is the largest to date examining alcohol’s effect on brain injury survival.
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Using a fancy piece of chemistry equipment to study the chemical composition of wine, European researchers have one-upped the sophisticated palates of wine connoisseurs. The researchers used ultra high resolution mass spectrometry to sort through all the chemical compounds present in wines that had been aged in oak barrels, and found that for each wine, they could determine which French forest the oak was cut from. No other approach – analytical or sensory – has been able to significantly discriminate wines according to the species or the origin of the oak used for the barrels before, they say [Chemistry World].
The findings could prove useful to wine connoisseurs and historians, the researchers said, concluding that their findings produced “chemical representations of the way such noble nectar can shape, on the (tongue) of the wine taster, some of the outlines of the scene of its birth” [AP]. Similar analyses could also be used to detect wine fraud, the researchers noted.
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About 5,000 years ago the ancient Egyptians were already mixing herbs and tree resins into their wine to make natural medicines, according to a new analysis of the chemical traces left behind in wine jars. The early Egyptians “were living in a world without modern synthetic medicines, and they were very aware of the benefits that natural additives can have—especially if dissolved into an alcoholic medium, like wine or beer,” which breaks down plant alkaloids [National Geographic News], says lead researcher Patrick McGovern, an archaeochemist.
Literary evidence of such drinks had already been brought to light. Ancient Egyptian papyri dating from about 1850 B.C. contained recipes for concoctions to treat a variety of ailments, with many of the recipes involving wine mixed with herbs…. But scientists had not found remnants of any such health-preserving beverages until now [Science News]. The new findings also push back the date at which Egyptians were known to be dabbling in medicinal mixology by more than 1,000 years. The chemical compounds found in the ancient jars may have come from coriander, mint, sage, rosemary, and pine tree resin, researchers say.
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Lab rats who were exposed to alcohol while in the womb had a skewed sense of taste and showed a marked preference for ethanol as young rats, researchers say. The findings may shed new light on why human studies have previously linked fetal alcohol exposure to increased alcohol abuse later in life, and to a lower age at which a person first starts drinking alcohol [New Scientist].
The taste of alcohol has both sweet and bitter components, and study coauthor Steven Youngentob wondered whether prenatal exposure could affect how rats respond to those elements. He gave young rats a choice between ethanol, sweet water flavored with sugar, and bitter water flavored with quinine. Those rats whose mothers had consumed alcohol while they were pregnant preferred ethanol and the bitter water. By contrast, rats who were not exposed to alcohol tended to plump for the sweeter alternative [Telegraph].
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An enzyme that helps the human body break down alcohol has another beneficial function, researchers say: In rat studies the enzyme reduces the amount of damage during a heart attack. Researchers also developed an experimental drug that can increase levels of the enzyme in rats, and say these findings could lead to a drug that could prevent damage to the heart from heart attack[s] or during coronary bypass surgery and other events in which the heart does not receive enough blood [Reuters].
During a heart attack, a clot blocks blood flow to the heart. The lack of oxygen and build up of toxins causes tissue to die. This is also a danger during coronary bypass surgery, when blood flow is redirected to allow surgeons to operate [BBC News]. Researchers believe the enzyme works by removing toxic molecules known as free radicals from the cells that are struggling to live through the episode of oxygen deprivation. Although not all cardiac damage is avoided, “any time you can save cells, you have a better chance of recovery,” says study co-author Thomas Hurley [Scientific American].
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Researchers have discovered that tiny mammals called the pen-tailed tree shrews spend hours each night sipping fermented palm nectar, but show no sign of intoxication–in other words, they don’t fall down after a nighttime binge.
The creatures live deep in the Malaysian rainforest, and have one favorite food source: the bertam palm, whose flowers have a very strong and distinctive smell. “They smell like a brewery,” [researcher Frank] Weins says. In fact, the flower buds function as brewing chambers — they have been invaded by previously unknown species of yeast, which ferment the nectar into frothy alcohol. “The maximum alcohol concentration that we recorded was 3.8 percent,” Weins says. “That’s in the range of a beer” [NPR].
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