Cancer And Alcohol Effects

Alcohol And Cancer

While alcoholic beverages are not directly carcinogenic, may act as enhancer activator of other substances that truly what are.


It has been found that alcohol intake increases, in smokers the risk of developing larynx, esophagus, cancer etc. Is also closely related to liver cancers. It was also found that alcohol increases the risk of breast cancer.

Ethyl alcohol is a substance whose ingestion is totally unnecessary for the organism. There is a minimum amount of ethyl alcohol in the blood, less than 10 milligrams per liter, that the same body tis responsible for generating, so itsdietary intake makes no sense.


Ingestion production depletes vitamin A and deprives the body of selenium. Even moderate drinkers increase their risk of getting cancer.

Another indirect alcohol carcinogenic effect is to reduce the body's natural defenses, thus exposing it to increased risk of carcinogenesis.


Alcohol and cancer risk
Also impairs the liver cleansing action, increasing risk of neoplasia again. There is a liver enzyme called alcohol dehydrogenase, which generates over ethanol in alcoholic beverages a metabolite called acetaldehyde, which has strong carcinogenic properties.

And while alcohol is not directly carcinogenic, yes they are other substances found in alcoholic beverages. Thus beer and wine consumption  increases the risk of colorectal cancer, while hard liquor do the same with esophageal cancer.

We have talked a lot about how healthy it is to take a daily glass of red wine of good quality. In fact, several studies have shown its salutary effects . For example , there is a pigment in red wine, called anthocyanin, which has proven useful in lowering cholesterol levels.

Another substance found in red wine, resveratrol, is a good antioxidant, antiplatelet , which makes it a cardiovascular protector, besides preventing tumor formation.

This substance, applied directly in transgenic animals that spontaneously develop tumors, delays the onset and extent of these. Well, then , wine is a product with medicinal properties.


But reflect us about it : why wine possesses these compounds ? The answer is obvious : because it is made from grapes. It stands to reason that the beneficial effects of wine come from grapes, not fermentation. So why add to a first-order drug product as grapes, a detrimental compound like alcohol ? Would not it be much healthier eating grapes naturally? No need to degrade the healing quality of  fruits that nature gives us to enjoy its benefits.


A part of what 's said about grape,anthocyanin can be found in oranges , radishes, eggplant, cherries, melons , strawberries, etc. . We can find resveratrol in peanuts. We can find plenty of tannins in medicinal plants. Needless to ferment or degrade any natural and healthy product.

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