Chronic cachaça consumption affects the structure of tibial bone by decreasing bone density and density of mature collagen fibers in middle-aged Wistar rats

• Published in: The aging male Vol. 23; no. 4; pp. 251 - 256
• Main Authors: Renato Romero, José, Krause Neto, Walter, Sabbag da Silva, Alexandre, Luiz dos Santos, Everton, Aurélio Added, Marco, Pianca, Eduardo, Florencio Gama, Eliane, Rodrigues de Souza, Romeu
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 01.12.2020; Taylor & Francis Ltd
• Subjects: Alcohol use; Alcoholism; Bone density; bone remodeling; Collagen; collagen fibers; Middle age; Rodents; tibia; collagen fibers; bone remodeling; Alcoholism; tibia
• ISSN: 1368-5538; 1473-0790
• DOI: 10.1080/13685538.2018.1477932

Several studies have demonstrated that alcohol consumption can decrease bone density and alter its structure. However, most of the studies did not investigate the effects of specific alcoholic beverages. This study determined the effects of chronic consumption of cachaça (a Brazilian beverage containing alcohol) on body weight (BW), tibia bone density and on the tibia collagen density in middle-aged Wistar rats. Rats with 9 months old were submitted for 100 days, to a liquid diet of cachaça diluted in water with a progressive and controlled concentration (10°GL, 15°GL, 20°GL, 25°GL, and 30°GL). Chronic cachaça intake produced a significant decrease in BW and altered bone remodeling, decreasing trabecular bone density. In chronic cachaça-treated group (CT), the production of collagen fibers in bone tissue has predominantly green birefringence. It appears that they are immature fibers that do not exist in the control group, in which there are standard predominantly yellowish mature fibers. In conclusion, chronic cachaça consumption affects the structure of the tibial bone of middle-aged rats by decreasing the bone density and reducing the density of mature collagen fibers.