It is an interesting phenomenon that many studies have shown that alcohol reduces the risk of coronary disease and may even have a positive influence on cholesterol levels.54 This phenomenon has received quite some attention and has given many an excuse for not curtailing their drinking habits. The negative aspects associated with alcohol, however, far outweigh any positive effects it may have on the cardiovascular system.55 Evidence is mounting that alcohol consumption increases the risk of cancer, particularly breast cancer, and although the relative risk is small (around 1.5), the alcohol habit is so widespread that it might account for a large proportion of breast cancers in Western countries.56,57
In a recent study, the effect of moderate intakes of alcohol on women 21 to 40 years old were assessed by measuring blood lipids at a time in the menstrual cycle when hormone levels were at their lowest. The subjects were given the typical US diet containing 36% fat and two 6-oz glasses of wine daily. Their total cholesterol levels remained unchanged, but there was an increase in HDL levels relative to LDL levels. This is indeed positive, but at the same time oestrogen levels rose from 7% to 37% during the menstrual cycle and this could be the reason why alcohol is associated with increased risk of breast cancer.58 Alcohol is probably not a direct carcinogen, but acetaldehyde, the main metabolic product in humans is a known carcinogen. Alcohol consumption is particularly linked with high risk of rectal cancer and the relative risks in individuals consuming three or more drinks per day were 3.17 (1.05-9.57).59 The IARC (International Agency for Research on Cancer) found that free extracts of some alcohol free beverages were also genotoxic, and the link between the consumption of alcoholic beverages, mainly beer, and rectal cancer was suggestive but not conclusive.59
Alcohol is known to impair the function of natural killer cells (NK) which destroy cancer cells.
Even small amounts of alcohol have a significant impact, and in one study it was found that just two cans of beer (3.5% alcohol) taken over a 30 minute interval during a meal significantly impaired the activity of lymphokine-activated killer cells (LAK) thus reducing the immune system’s capacity to clear virus infected cells or cell that have undergone neoplastic transformation. 60 It is sometimes claimed that alcohol contributes at least partially towards the overall nutrition, but alcoholic beverages provide little nutritive value apart from calories, and can not be equated with carbohydrates. Moreover, glucose homoeostasis is impaired by alcohol, and alcohol can affect insulin release and lead to glucose intolerance.61 Gout is also associated with alcohol, and short-term administration to patients, who have no disorders of renal function or uric acid metabolism, show significantly increased uric acid levels which persist, in some instances, for several days. Blood lipid levels are also raised by alcohol, and triglyceride levels can increase several-fold.62
It has been shown that alcohol is directly injurious to the small intestine and stomach. It can cause lesions in the duodenum and may impair the absorption of many nutrients.63 The liver is another organ that suffers from alcoholic intake and it has been shown that even daily alcohol consumption as low as 40g (± 3 drinks) in men and 20g (± 1½ drinks) in women resulted in a statistically significant increase in the incidence of cirrhosis in well-nourished persons.62 Vitamin metabolism is also impaired by alcohol, and reduction of liver stores of folacin, niacin, thiamin, vitamin B6 and vitamin B12 have been described. Fat-soluble vitamins are also negatively affected, and alcoholics have been found to have very low stores of vitamin A and vitamin D. Moreover, alcohol also results in greater renal losses of minerals, particularly zinc, calcium and magnesium, and the absorption of these minerals may also be impaired.62
A whole-food lifestyle, together with avoidance of harmful compounds, would circumvent many of the pitfalls associated with modern living. Whole foods will supply all the vitamins and minerals that the body requires to function normally, and at the same time most whole foods come prepacked in nature’s own wrappings. Many whole foods are naturally preserved, and fresh products allow one to largely avoid the many additives associated with processed foods. A diet consisting largely of fresh fruits, vegetables, grains, seeds, nuts and legumes can provide a whole new eating experience, and with a little bit of ingenuity will provide a satisfying alternative lifestyle.