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KMID : 1161420200230040432
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Journal of Medicinal Food
2020 Volume.23 No. 4 p.432 ~ p.439
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Effect of a Snack Bar Optimized to Reduce Alcohol Bioavailability: A Randomized Controlled Clinical Trial in Healthy Individuals
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Fisher Joseph M.
Wolever Thomas M. S.
Campbell Janice E.
Ezatagha Adish
Noronha Jarvis C.
Jenkins Alexandra L.
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Abstract
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Alcohol intoxication impairs judgment and reaction times and the level of blood alcohol concentration (BAC) is highly correlated with accidents and injury. We hypothesized that a food optimized to delay gastric emptying, a reduced alcohol bioavailability bar (RABB), would decrease postprandial BAC and alcohol bioavailability with greater caloric-efficiency than control foods. Therefore, we evaluated the RABB in a randomized, crossover trial in 21 overnight fasted healthy adults (10 male, 11 female). Just before consuming a moderate dose of alcohol (0.3?0.35?g/kg body weight), participants ate either (1) no food (NF, 0 kcal), (2) the RABB (210 kcal), (3) a savory snack mix (SSM, 210 kcal), or (4) a multicomponent meal (MCM, 635 kcal) and their BAC was measured over 90 minutes using a breathalyzer, the primary endpoint being peak BAC (pBAC). pBACs were analyzed by repeated measures analysis of variance (ANOVA) (F?=?107.5, P?
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KEYWORD
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BAC, binge drinking, first pass metabolism, food, gastric emptying, intoxication, protein
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