Nogueira L C, Couri S, Trugo N F, Lollo P C B
Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA), 20270-021 Rio de Janeiro, RJ, Brazil.
Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA), 20270-021 Rio de Janeiro, RJ, Brazil.
Food Chem. 2014 Sep 1;158:527-33. doi: 10.1016/j.foodchem.2014.02.097. Epub 2014 Feb 28.
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 6h 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.
在本研究中，我们研究了四种酒精饮料对男性和女性血液酒精水平、血浆胰岛素浓度和血浆葡萄糖浓度的影响。志愿者均为健康不吸烟者，按性别分为两组，每组十人。本研究中使用的酒精饮料为啤酒、红酒、威士忌和“卡莎萨酒”。在男性中，摄入蒸馏酒比摄入发酵酒更快地促使血液酒精水平飙升。在女性中，在实验的6小时内，啤酒促使的血液酒精水平最低。威士忌在两性中促使的血液酒精水平最高。葡萄酒的摄入导致血液酒精浓度（BAC）因性别而存在显著差异。女性摄入卡莎萨酒产生的BAC水平明显低于摄入葡萄酒所获得的水平。
