4w ago

Alcohol use is the third leading preventable cause of cancer in the US – report

www.theguardian.com Alcohol should carry warning label for cancer risk, US surgeon general says

Advisory warns alcohol is third leading preventable cause of cancer in US and seeks to raise consumer awareness

Summary

Alcohol is the third leading preventable cause of cancer in the US, contributing to 100,000 cancer cases and 20,000 deaths annually, according to a new US surgeon general advisory.

Breast cancer accounts for 16.4% of annual alcohol-related cancers, with alcohol increasing the risk of at least seven types, including liver, colorectal, and throat cancers.

Most deaths occur among heavy drinkers, though 17% occur within recommended limits.

Alcohol promotes cancer through DNA damage, inflammation, and hormone changes. Despite clear links, only 45% of Americans recognize alcohol as a cancer risk.

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38 comments

As a German, I am very surprised by this. The Americans are not known in this country for their high-proof alcohol.
- The US is quite a large land mass and thus has the ability to produce almost every kind of alcohol you can think of. Some areas are better for growing grains, and others are better for growing grapes, etc. As someone who enjoys mixology as a hobby, I'd say my shelf is about 70% US made liquors and the rest are imported. Most of the wine I've come across has been made in California. And ever since craft brewing had a moment, all the beer me and my friends drink are US made as well and those can get pretty hefty if you drink things like stouts. I usually just assume that every country has found a way to make at least one type of high proof product out of "necessity" at one point in time.
  
  And ever since craft brewing had a moment
  Thank you, President Carter.
- This hot take is wild considering moonshine, bourbon, or even Napa and Columbia valley wines and high test craft beers like hazy IPAs, which are everywhere in the states.
  
  I'm not German, but my experience when I have visited is that foreign beer is a relatively minor market in Germany. They make so much beer of their own anyway, and a lot of it is pretty damn good, so why bother importing? Several nearby countries like Belgium and Czechia also have pretty strong traditions, so competition is stiff
  Moonshine doesn’t really get exported at scale.
  On wine, Germany is right next to France and Italy, Spain is nearby too, and there are some distinctive German styles too, so there's huge competition. Still, if their wine market is like the UK one, then American wines are certainly present and enjoyed by plenty of people, but they don't have a reputation for being notably strong
  With all that, the American drinks most commonly seen in Europe are bourbon and light beers. It's not an accurate depiction of the American domestic market, but it is what makes it across the Atlantic.
  
  They make so much beer of their own anyway, and a lot of it is pretty damn good, so why bother importing?
  My favourite bar imported about a dozen US beers last year, simply for the sake of variety. However, the price-performance ratio is a bit exaggerated - US imports are expensive.
- Budweiser pisswater is not the extent of our alcohol-producing abilities. That's just so people can sit and watch NASCAR or football for hours while continuously drinking without getting too drunk. But like anyone else, sometimes we just like to get trashed, and we definitely got the shit that will take care of that quickly.
  
  That's not true! You guys make plenty of good stuff. You make vast quantities of total crap as well, but your craft beer is cool, your wines seem popular even if I've never been taken by them myself, and bourbon has a great tradition
  
  Yeah, we got some real good stuff
  
  I once drank a fourty and a half of Steel Reserve, and I remember being so sick yet painfully aware of how bad I felt. I was drunk in all the bad ways and none of the good
  
  Yeah but it only cost you 99 cents!
  
  Malting makes me feel good.
- In Minnesota, where a lot of German immigrants moved before WW1, beer doesn't have an abv requirement. Beers from microbreweries can get to between 10% - 20%. Some of my favorites sit between 7% and 12%
  
  Usually the ones above 10% taste like shit. Like someone brewed a good beer and then dumped a shot of vodka in it
  
  Most of the super high content ones up here are very dark beers, like a blond coffee and things like that which mask the taste properly because it's natural from brewing and not fortified. I know exactly what you mean though, I've had high content beers that tasted like a Busch mixed with Winsor
  
  Had something like that a few years back at a local brewery, they made 2 kegs of it in whiskey barrels for their anniversary, and that was IT
  Lady told my brother and I about it when we were admiring the smell coming off the used barrel, said to come back the next day so we could have some of the second keg
  Got there at opening, saw them pop it and pour the first 4 glasses, handed it right to me
  Thickest, nuttiest, most flavorful beer I've ever had and it had fucking 19% ABV
  They called it Soul Destroyer, and it did, for I cannot easily find something that good ever again
  
  Yeah I prefer dark beers. Usually they're fine at 8-10%. Beyond that it usually tastes bad, and seems like they added sugar just to increase the % for a market of folks who like strong beers (strong as in high alcohol. It's actually a thing)
  
  Sure, but we're also the last state to have 3.2 beer. Come on in-Bev, bribe our politicians to finally end this!
- AFAIK Bourbon, Whiskey, Gin and Vodka are all very popular in USA. And it's dirt cheap to buy compared to most European countries.
  So very few Americans have a serious alcohol problem, because it's so cheap. 😋
  Edit:
  IDK if people disagree or don't like or get the joke?
  It's a reference to the joke where someone is asked if he has an alcohol problem, and he responds: No I've got all the alcohol I need.
- People here like to make fun of cocktail drinkers while sipping on piss water
- I would put a good bourbon (for example George T. Stagg if you can find one, or Weller 12 if you can't) on the same level as anything out of Scotland.
  
  Ah, that's right - bourbon! I (arrogant Scotch snob) always forget that. Ironic coincidence: WhiskyJason tried to get me interested in New Riff at a whisky fair. It worked: I'll get a bottle in the post tomorrow. It's pretty nice stuff.
  
  I haven't tried New Riff but I've really come to like bourbon, especially its much more rounded body and the spiciness of ryed bourbons that no scotch can touch. I see New Riff is heavy on rye so I'll pick up a bottle if I find one.
  
  I’ve had quite a few spicy Scotches in the past. I’ll try to compare the New Riff during our next monthly whisky tasting round, assuming we’ll have a few ryed ones. We usually do. :-)
- Come visit! I wouldn't know where to tell you to start. I've lived here all my life, travel quite a bit, and there are major cities, states, and entire regions I have yet to see. I think you'll be pleasantly surprised by the craft breweries you can find all over. There's a lot to explore.

38 comments