Nakajima T, Murayama N, Ohta S, Kugimoto M, Sato A
Department of Hygiene, Shinshu University School of Medicine.
Nihon Koshu Eisei Zasshi. 1992 Feb;39(2):90-9.
A food intake-frequency survey using a 7-day weighted inventory questionnaire was conducted among 2165 healthy men aged from 18 to 85 living in Nagano Prefecture. The effect of ethanol consumption on the intake of 12 different groups of food (cereals, potatoes, sugar, confectioneries, fruit, vegetables, soybean and its products, eggs, milk and dairy products, fish, meat, and oils), on the intake of macronutrients (carbohydrate, protein and fat), on the total energy intake including and excluding energy from ethanol, and on the energy percentage from carbohydrate, protein and fat, were analyzed. As ethanol consumption increased, the intake of cereals and confectioneries was found to markedly decrease, and that of potatoes, sugar, fruit, vegetables, milk and dairy products, and oils to decrease to a lesser extent. In contrast, the intake of meat increased with increasing ethanol consumption. The intake of carbohydrate, vegetable protein and fat decreased with increase in ethanol consumption in the following order: carbohydrate greater than vegetable protein = vegetable fat. As ethanol consumption increased, total energy intake including energy from ethanol increased, but the energy excluding ethanol decreased. The energy percentage contributed by carbohydrate, vegetable protein, and vegetable and animal fat decreased with increase of ethanol consumption: the extent of the decrease was most prominent in energy from carbohydrate, followed by vegetable fat, animal fat and vegetable protein in decreasing order. These results suggest that people have a tendency to consume less carbohydrate, especially cereals, when increasing ethanol consumption.
我们对居住在长野县的2165名年龄在18至85岁之间的健康男性进行了一项食物摄入频率调查，采用的是一份为期7天的加权膳食问卷。分析了乙醇摄入量对12种不同食物组（谷物、土豆、糖、糖果、水果、蔬菜、大豆及其制品、鸡蛋、牛奶及奶制品、鱼类、肉类和油脂）的摄入量、对常量营养素（碳水化合物、蛋白质和脂肪）的摄入量、对包括乙醇能量和不包括乙醇能量的总能量摄入量，以及对碳水化合物、蛋白质和脂肪的能量百分比的影响。随着乙醇摄入量的增加，发现谷物和糖果的摄入量显著减少，而土豆、糖、水果、蔬菜、牛奶及奶制品和油脂的摄入量减少幅度较小。相反，肉类的摄入量随着乙醇摄入量的增加而增加。碳水化合物、植物蛋白和脂肪的摄入量随着乙醇摄入量的增加而减少，顺序如下：碳水化合物大于植物蛋白 = 植物脂肪。随着乙醇摄入量的增加，包括乙醇能量在内的总能量摄入量增加，但不包括乙醇的能量减少。碳水化合物、植物蛋白以及植物和动物脂肪所贡献的能量百分比随着乙醇摄入量的增加而降低：降低幅度在碳水化合物能量中最为显著，其次依次为植物脂肪、动物脂肪和植物蛋白。这些结果表明，当乙醇摄入量增加时，人们倾向于减少碳水化合物的摄入，尤其是谷物。
