Abstract
The influence of drinking conditions on alcohol metabolism and drunkenness was investigated in healthy men with ALDH2*1/*1 genotype aged from 40 to 60 who were occasional or habitual drinkers. The investigation was performed by open intersection competitive drinking tests at an ethanol dose of 0.32 g/kg under 4 different drinking conditions: beer without a meal [B(–)], shochu (a distilled spirit) without a meal [S(–)], beer with a meal [B(+)] and shochu with a meal [S(+)]. The blood alcohol concentration (BAC) and BAC-AUC (area under the curve) were lower in the B(–) than in the S(–). The blood acetaldehyde concentration (BAcH) and the serum acetate concentration (SAce) were also lower in the B(–) than in the S(–). The meal markedly decreased BAC, BAC-AUC and BAcH-AUC for both alcoholic beverages. Subjective drunkenness was stronger in order of B(+) + in liver cells, was higher in the S(–) than in the B(–), and was decreased by the meal for both alcoholic beverages. These results suggested that glucide increase the rate of alcohol metabolism by supplying pyruvic acid to decrease the ratio of NADH/NAD+, which lowers BAC and relieves drunkenness. Thus, the intake of glucide calories while drinking is important to reduce the pharmacological and toxicological actions of alcohol.
Highlights
Individuals drink alcohol in daily life under various conditions, which differ in terms of the kinds of alcoholic beverage, amounts drunk, meal conditions, age, sex, inherited alcoholic sensitivities, drinking customs, and physical or mental conditions, among others
Ethanol degradation rate (EDR: mg/kg/h) was higher in order of S(–) < B(–) < S(+) < B(+), which may be caused by differences in the numbers of glucide calories in the drinking conditions because some glucide is contained in beer (3.0 g/100ml) but not in the spirit shochu
These results suggested that glucide increase the rate of alcohol metabolism by supplying pyruvic acid to decrease the ratio of NADH/NAD+, which lowers blood alcohol concentration (BAC) and relieves drunkenness
Summary
Individuals drink alcohol in daily life under various conditions, which differ in terms of the kinds of alcoholic beverage, amounts drunk, meal conditions, age, sex, inherited alcoholic sensitivities, drinking customs, and physical or mental conditions, among others. These various drinking conditions modulate the influence of alcohol on the body. Ences in daily drinking conditions of individuals affect the pharmacokinetics of blood alcohol and drunkenness. The ultimate purpose of this study is to build a database of physiological, pharmacological and pathological changes in Japanese under different drinking conditions
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