Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7597595 | Food Chemistry | 2014 | 7 Pages |
Abstract
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 6Â h 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.
Related Topics
Physical Sciences and Engineering
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Authors
L.C. Nogueira, S. Couri, N.F. Trugo, P.C.B. Lollo,