TY - JOUR
T1 - Effect of alcoholic beverages on postprandial glycemia and insulinemia in lean, young, healthy adults
AU - Brand-Miller, Jennie C.
AU - Fatima, Kaniz
AU - Middlemiss, Christopher
AU - Bare, Marian
AU - Liu, Vicki
AU - Atkinson, Fiona
AU - Petocz, Peter
PY - 2007/6/1
Y1 - 2007/6/1
N2 - Background: Ethanol's ability to inhibit gluconeogenesis might reduce postprandial glycemia in realistic meal settings. Objective: The objective was to explore the effect of 3 types of alcoholic beverages consumed alone, with a meal, or 1 h before a meal on postprandial glycemia in healthy subjects. Design: In study 1, isoenergetic (1000 kJ) servings of beer, white wine, and gin were compared with a 1000-kJ portion of white bread. In study 2, the same servings were compared with water as an accompaniment to a bread meal. In study 3, 20-g alcohol portions were served as a premeal drink. Fingertip capillary blood samples were taken at regular intervals over 2-3 h. Results: In study 1, the mean (±SE) glucose scores for beer (58 ± 11), wine (7 ± 3), and gin (10 ± 5) were significantly lower (P < 0.001) than those for bread (= 100). In study 2, meals consumed with beer (84 ± 11; P = 0.03), wine (63 ± 6; P < 0.001), and gin (80 ± 12; P = 0.007) produced less glycemia than did the meal consumed with water (= 100). In study 3, all 3 beverages reduced the postprandial glycemic response to the subsequent meal (67 ± 5, 75 ± 6, and 78 ± 4 with the beer, wine, and gin trials, respectively; P < 0.003). Conclusion: In realistic settings, alcoholic beverage consumption lowers postprandial glycemia by 16-37%, which represents an unrecognized mechanism by which alcohol may reduce the risk of chronic disease.
AB - Background: Ethanol's ability to inhibit gluconeogenesis might reduce postprandial glycemia in realistic meal settings. Objective: The objective was to explore the effect of 3 types of alcoholic beverages consumed alone, with a meal, or 1 h before a meal on postprandial glycemia in healthy subjects. Design: In study 1, isoenergetic (1000 kJ) servings of beer, white wine, and gin were compared with a 1000-kJ portion of white bread. In study 2, the same servings were compared with water as an accompaniment to a bread meal. In study 3, 20-g alcohol portions were served as a premeal drink. Fingertip capillary blood samples were taken at regular intervals over 2-3 h. Results: In study 1, the mean (±SE) glucose scores for beer (58 ± 11), wine (7 ± 3), and gin (10 ± 5) were significantly lower (P < 0.001) than those for bread (= 100). In study 2, meals consumed with beer (84 ± 11; P = 0.03), wine (63 ± 6; P < 0.001), and gin (80 ± 12; P = 0.007) produced less glycemia than did the meal consumed with water (= 100). In study 3, all 3 beverages reduced the postprandial glycemic response to the subsequent meal (67 ± 5, 75 ± 6, and 78 ± 4 with the beer, wine, and gin trials, respectively; P < 0.003). Conclusion: In realistic settings, alcoholic beverage consumption lowers postprandial glycemia by 16-37%, which represents an unrecognized mechanism by which alcohol may reduce the risk of chronic disease.
UR - http://www.scopus.com/inward/record.url?scp=34250023488&partnerID=8YFLogxK
M3 - Article
C2 - 17556691
AN - SCOPUS:34250023488
SN - 0002-9165
VL - 85
SP - 1545
EP - 1551
JO - American Journal of Clinical Nutrition
JF - American Journal of Clinical Nutrition
IS - 6
ER -