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KMID : 0368820070460060566
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Journal of the Korean Neuropsychiatr Association
2007 Volume.46 No. 6 p.566 ~ p.572
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The Impact of Hot Food Preferences on Naltrexone’s Effects on Subjective Acute Responses to Alcohol in Social Drinkers
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Jeong Hee-Jeong
Park Sook-Hyun
Kim Sung-Gon
Kang Cheol-Joong
Kim Jong-Hyun
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Abstract
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Objectives: Both capsaicin, a pungent substance of hot food, and alcohol, are known to affect central opioid activity. The purpose of this study was to investigate the difference in the subjective acute responses to alcohol and the effect of naltrexone on them among those who prefer hot food to varying degrees.
Methods: Twelve male medical students were divided into two groups using a cross-over design. One group was given naltrexone on only the first (25 mg) and the second day (50 mg), and the other group was given naltrexone on only the eighth (25 mg) and the ninth day (50 mg). On the second and the ninth day, the acute effect of alcohol was assessed in all subjects, using the Biphasic Alcohol Effects Scale (BAES) just before drinking and at 15 minutes, 30 minutes and 60 minutes after drinking (0.6 ml/kg). Alcohol craving was also measured, using Visual Analogue Scale for craving (VAS-C) and blood alcohol concentration (BAC), at the same interval. For statistical analysis, subjects of both group were re-divided into two group, those with a strong preference and those with a less preference (LP) for hot (spicy) food (SP), using the Food Preference Scale.
Results: 1) Repeated measures of ANOVA (2 preference groups x 4 time blocks) on the stimulative subscale of BAES yielded no significant group by block interaction of naltrexone administration. Repeated measures of ANOVA (2 drug groups x 4 time blocks) on the stimulative subscale of BAES revealed a significant group by block interaction in SP (p=0.028), but not in LP. The paired t-test revealed that significant suppression of the stimulative subscale of BAES was observed at 15 minutes and 30 minutes after drinking when naltrexone condition was compared with no-medication condition in SP (p=0.014; p=0.007). 2) For the sedative subscale of BAES, VAS-C and BAC, repeated measures of ANOVA yielded no significant group by block interaction by either hot food preference or naltrexone administration.
Conclusion: For those who prefer hot food, the effect of stimulative acute alcohol was suppressed by naltrexone. This result strongly suggests that naltrexone could prevent relapse more effectively in those who prefer hot food.
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KEYWORD
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Hot food preference, Naltrexone, Alcohol effect, Social drinker
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