The effect of different alcoholic beverages on blood alcohol levels, plasma insulin and plasma glucose in humans

•Effects of alcoholic beverages on humans.•Consumption of distilled drinks resulted in higher blood alcohol levels in men.•Whisky consumption produced the highest blood alcohol levels in both men and women. In the present work we studied the effects of four alcoholic beverages on blood alcohol level...

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Bibliographic Details
Published in:Food chemistry 2014-09, Vol.158, p.527-533
Main Authors: Nogueira, L.C., Couri, S., Trugo, N.F., Lollo, P.C.B.
Format: Article
Language:English
Subjects:
Adult
Alcohol Drinking
Alcoholic Beverages
Alcoholism and acute alcohol poisoning
Area Under Curve
Beer
Biological and medical sciences
Blood Glucose - analysis
Cachaça
Ethanol - analysis
Ethanol - chemistry
Female
Fermentation
Food toxicology
Health
Humans
Insulin - blood
Male
Medical sciences
Middle Aged
Time Factors
Toxicology
Whisky
Wine
Young Adult
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Summary:•Effects of alcoholic beverages on humans.•Consumption of distilled drinks resulted in higher blood alcohol levels in men.•Whisky consumption produced the highest blood alcohol levels in both men and women. In the present work we studied the effects of four alcoholic beverages on blood alcohol levels, plasma insulin concentrations and plasma glucose concentrations in men and women. The volunteers were healthy non-smokers and they were divided according to sex into two groups of ten individuals. The alcoholic beverages used in the study were beer, red wine, whisky and “cachaça”. In men, ingestion of the distilled drinks promoted a spike in blood alcohol levels more quickly than ingestion of the fermented drinks. In women, beer promoted the lowest blood alcohol levels over the 6h of the experiment. Whisky promoted highest blood alcohol levels in both sexes. The ingestion of wine promoted a significant difference in relation to the blood alcohol concentration (BAC) as a function of gender. The ingestion of cachaça by women produced BAC levels significantly smaller than those obtained for wine.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.02.097