Food effects on absorption and metabolism of alcohol.

Abstract

The effects of fat, protein and glucose on the blood alcohol concentration (BAC) curve were examined in 14 healthy men aged 21-32 yr. Each was given, at 1 wk intervals, 3 of 7 possible meals in a balanced incomplete block experimental design: A, 8 oz of water; B, 8 oz of light cream; C, 20 g of protein; or D, 80 g of glucose; each was followed 10 min later by 45 ml of 95% alcohol mixed with 105 ml of orange juice. In treatment E, 45 ml of alcohol was diluted to 750 ml with tap water; F, 45 ml of alcohol and 50 g of glucose diluted to 750 ml; and G, 45 ml of alcohol and 100 g of glucose diluted to 750 ml. Capillary blood samples were taken at 5-15 min intervals for 6.5 h after drinking. All foods significantly reduced the area under the BAC curve and the peak BAC, and delayed the time to reach peak BAC. Peak concentration and time of peak depended on the type of food. The estimated Michaelis-Menten values Vmax and Km after treatments B and D (averaged values, 0.168 mg ml-1 h-1 and 0.069 mg ml-1) were lower than those obtained after A, C, E, F and G (0.252 mg ml-1 h-1 and 0.153 mg ml-1) indicating a decreased metabolism rate after ingestion of carbohydrate or fats. A simulation using the 1-compartment open model with 1st-order absorption with Michaelis-Menten kinetics indicated that the relative efficiency of metabolism is greater at lower BACS. Since food showed gastric emptying and therefore decreased the alcohol absorption rate, lower BACS resulted even if absorption of alcohol was complete.