The Correlation between Drinking Alcohol and Heart Diseases of Men in the age of 20 - 35 years old in Puri Indah, West Jakarta in 2006. Name: Robby Effendy Thio NIM: 030.06.228 English Lecturer: Drs. Husni Thamrin, MA Chapter I Introduction Any advice about the consumption of alcohol must take into account not only the complex relation between alcohol and cardiovascular disease but also the well-known association of heavy consumption of alcohol with a large number of health risks. One approach would be to recommend no consumption of alcohol. However, a large number of recent observational studies have consistently demonstrated a reduction in coronary heart disease (CHD) with moderate consumption of alcohol. Any prohibition of alcohol would then deny such persons a potentially sizable health benefit. This paper examines the complex relation between alcohol and coronary heart disease. I. Background I examined the association between alcoholic drinks consumption and risk of heart diseases such as: Coronary Heart Disease (CHD). II. Problems Drinking Alcohols have always been related to heart diseases especially for Men in the age of 20 - 35 years old in Puri Indah, West Jakarta. III. Limitation of Problems The Limitation of this problem is the lifestyle of young men (between the age of 20 – 35) that is drinking alcohols and what are the effects of drinking alcohols in relation to heart diseases. IV. Objectives The main objective is to show up what are the effects of alcohol consumption to heart diseases, in medicals point of view. V. Methods of Writing Library Research and Internet Browsing (Collecting Information). Chapter II Discussion 1: Alcoholic Drinks and Drinking Alcohol I. Alcoholic beverage (Alcoholic drinks) An alcoholic beverage is a drink containing ethanol. Ethanol is a psychoactive drug, a depressant, and many societies regulate or restrict its sale and consumption. Countries place various legal restrictions on the sale of alcoholic drinks to young people. The manufacture and consumption of alcohol is notably found (to some degree) in most cultures and societies around the world, from hunter-gatherer tribes to organized nation-states. The consumption of alcohol is often important at social events in such societies and may be an important aspect of a community's culture. II. Chemistry Ethanol (CH3CH2OH), the active ingredient in alcoholic drinks, for consumption purposes is almost always produced by fermentation–the metabolism of carbohydrates by certain species of yeast in the absence of oxygen. The process of culturing yeast under alcohol- producing conditions is referred to as brewing. It has been suggested that alcoholic impurities (congeners) are the cause of hangovers. However, it is more likely that they are caused by acetaldehyde , a toxic breakdown intermediate naturally produced by the liver as the alcohol is metabolized. Drinks with a concentration of more than 50% ethanol by volume (100 proof) are flammable liquids and easily ignited. Some exotic ones gain their distinctive flavors through intentional ignition of the drink, such as the Flaming Dr. Pepper. Spirits with a higher proof (ABV in UK is roughly half of proof number) can be ignited with ease by heating slightly, e.g. adding the spirit to a warmed shot glass. In chemistry, alcohol is a general term for any organic compound in which a hydroxyl group (-OH) is bound to a carbon atom, which in turn is bound to other carbon atoms and further hydrogens. Other alcohols such as propylene glycol and the sugar alcohols may appear in food or beverages regularly, but these alcohols do not make them "alcoholic". Methanol (one carbon), the propanols (three carbons giving two isomers), and the butanols (four carbons, three isomers) are all commonly found alcohols, and none of these three should ever be consumed in any form. Alcohols are toxicated into the corresponding aldehydes and then into the corresponding carboxylic acids. These metabolic products cause a poisoning and acidosis. In the case of other alcohols than ethanol, the aldehydes are poisonous and the acidosis can be lethal. III. Uses In many countries, alcoholic beverages are commonly consumed at the major daily meals (lunch and dinner). Most early beers were in fact highly nutritional and served as a means of calorie distribution. Beer can be stored longer than grain or bread without fear of pest infestation or rotting, and drinking beer avoided the tooth-destroying grit that was present in hand-ground or early mill-ground flours. In places and eras with poor public sanitation, such as Medieval Europe, consumption of alcoholic drinks (particularly weak or "small" beer) was one method of avoiding water-borne diseases such as cholera. Though alcohol kills bacteria, the low concentration in beer or even wine will have only a limited effect. Probably the boiling of water, which is required for the brewing of beer, and the growth of yeast, which would tend to crowd out other micro- organisms, were more important than the alcohol itself. In any case, the ethanol (and possibly other ingredients) of alcoholic beverages allows them to be stored for months or years in simple wood or clay containers without spoiling, which was certainly a major factor in their popularity. In colder climates, strong alcoholic beverages such as vodka are popularly seen as a way to "warm up" the body, possibly because ethanol is a quickly absorbed source of food energy and dilates peripheral blood vessels (Peripherovascular dilation). This however is a dangerous myth, and people experiencing hypothermia should avoid alcohol - although it makes you feel warmer, the body loses heat and body temperature decreases, which may increase the effects of hypothermia, and eventually cause death. This is because of the dilation of blood vessels not in the core of the body; because of this increased bloodflow, the body loses its heat out of its less protected outer extremities. In many cultures, both contemporary and historical, alcoholic beverages — mostly because of their neurological effects — have also played an important role in various kinds of social interaction, providing a form of "liquid courage" (those who consume it "gain" confidence and lose discretion). While other psychoactive drugs (such as opium, coca, khat, cannabis, kava-kava, etc.) also have millennial traditions of social use, only coffee, tea, and tobacco are currently as universally used and accepted as ethanol. IV. Types of Alcoholic Beverages Low-alcohol-content drinks are produced by fermentation of sugar- or starch-containing products, and high-alcohol ones are produced by distillation of these. Sometimes, the alcohol content is increased by adding distilled products, particularly in the case of wines. Such fortified wines include Port and Sherry. The process involved (as well as the resulting alcohol content) defines the finished product. Beer involves a relatively short (incomplete) fermentation process and an equally short aging process (a week or two) resulting in an alcohol content generally between 3-8%, as well as natural carbonation. Wine involves a longer (complete) fermentation process, and a relatively long aging process (months or years -- sometimes decades) resulting in an alcohol content between 7-18%. Sparkling wine is generally made by adding a small amount of sugar before bottling, which causes a secondary fermentation to continue in the bottle. Distilled products are generally not made from a "beer" that would normally be palatable as fermentation is normally completed, but no aging is involved until after distillation. Most are 30% or greater alcohol by volume. Liqueurs are characterized by the way in which their flavors are infused and typically have high sugar content. Spirits typically contain 37.5% alcohol or greater and are not infused with flavors during the distilling process, however some modern spirits are infused with flavors after distilling (the Swedish vodka Absolut, for instance). Standard alcoholic drinks in the United States all contain the same amount of alcohol, about 0.6 fl. oz. (American) each (17.75ml). A U.S. standard drink is a 12 ounce can or bottle of beer, a five ounce glass of dinner wine, or a 1.5 ounce drink of 40% distilled spirits (either straight or in a mixed drink). In the UK, alcohol content is measured in units. One unit equates to 10ml of pure ethanol (approx. ⅓ fl. oz. American). A typical large glass or pint of beer contains approximately 2 units. A shot (25ml) of 40% spirit contains exactly 1 unit. The names of some beverages are determined by the source of the material fermented: Name of fermented Source Name of distilled beverage beverage barley beer, ale, barley wine Scotch whisky, Irish whiskey Rye whiskey, Roggenkorn (type of Korn, from rye rye beer Germany) corn corn beer Bourbon whiskey Sorghum Baijiu (China) Wheat whisky, Weizenkorn (type of Korn, from wheat wheat beer Germany) Huangjiu,Choujiu Rice baijiu (China), Shōchū and Awamori (Japan), rice (China) , sake, sonti, soju (Korea), makkoli, tuak, thwon juice of fruits, brandy, Cognac (France), Branntwein (Germany), other than wine (most commonly Pisco (Peru and Chile), "Rakia" also Rakiya, Rakija, apples or from grapes) Rakı (The Balkans, Turkey), Singani (Bolivia) pears juice of apples applejack (or apple brandy), Calvados, cider, lambic ("hard") cider, apfelwein perry, or pear cider; juice of pears pear brandy, Eau-de-Vie (France) poire (France) juice of basi, betsa-betsa rum (Caribbean), pinga or cachaça (Brasil), sugarcane, or (regional) aguardiente, guaro, shōchū (Japan) molasses juice of agave pulque tequila, mezcal juice of rye desi Daroo (Indian liquor) and wheat juice of plums plum wine slivovitz, tzuica, palinca juice of tepache (Mexico) pineapples coyol wine (Central coyol palm America) Raki (Turkey) tsipouro, tsikoudia (Greece), grappa pomace pomace wine (Italy), Trester (Germany), marc (France), zivania (Cyprus), aguardente (Portugal) honey mead distilled mead ("mead brandy" or "honey brandy") vodka: potato mostly used in Poland and Germany, otherwise grain or potato.