O Álcool.

O álcool (quimicamente etanol: CH₃-CH₂OH) e as bebidas alcoólicas que o contêm não podem ser considerados alimentos e, sem dúvida, há que estudá-los com certa profundidade num contexto nutricional, por três razões.

A primeira delas é o elevado valor calórico do álcool, 7 kcal/g, valor intermediário entre o correspondente a carboidratos e proteínas (4 kcal/g) e ao da gordura (9 kcal/g).

A segunda razão é sua possível implicação no estado nutricional dos indivíduos, especialmente no que se refere a um consumo elevado, ora por determinar um desequilíbrio nutricional-alimentar, ora pelo efeito tóxico, afetando os processos digestivos, metabólicos e excretores.

A terceira razão é de tipo quantitativo, pois os dois efeitos já descritos alcançam sua máxima significação nas sociedades desenvolvidas, dado o grande consumo de bebidas alcoólicas, que ocorre por razões de ansiedade, afã de evasão e inclusive pela mal entendida relação social.

Independentemente do afirmado, o consumo constante e excessivo de álcool tem se comportado como fator altamente determinante em quatro das principais causas de morte no mundo ocidental: cirrose hepática, acidentes de trânsito, suicídios e homicídios. Além disso, o álcool está implicado em muitas patologias.

Aprofundando neste aspecto, a Federación de Alcohólicos Rehabilitados de España indica que o excesso de álcool tem sido causa de 50% dos acidentes de trânsito, de 15% dos acidentes no trabalho, estando relacionado a 25% dos suicídios e a 30% dos internamentos hospitalares.

Bibliografia

Bibliografia atual

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