Smith Cassie, Herzig Peter John, Davey Andrew, Desbrow Ben, Irwin Christopher
Menzies Health Institute Queensland, Gold Coast, Queensland, Australia.
School of Allied Health Sciences, Griffith University, Gold Coast, Queensland, Australia.
Alcohol Clin Exp Res. 2017 Jan;41(1):38-45. doi: 10.1111/acer.13264. Epub 2016 Nov 7.
Breath alcohol responses may be affected by the presence of carbohydrate (CHO) in a beverage. This study investigated the impact of consuming alcohol with mixers containing various doses of CHO or an artificial sweetener on breath alcohol concentration (BrAC), ratings of intoxication and impairment, and cognitive performance in females.
Twenty-six females (age 25.1 ± 0.7 years, mean ± standard deviation) completed a crossover study involving 4 trials. A dose of alcohol was consumed in each trial mixed with water (W), artificial sweetener (150 ± 1 mg aspartame [AS]), or CHO (15 g sucrose [15CHO] and 50 g sucrose [50CHO]). BrAC was sampled for 210 minutes following beverage ingestion and analyzed for peak BrAC and other parameters using WinNonlin noncompartmental pharmacokinetic modeling (c , t , area under the curve to the last measured time point [AUC ]). An objective measure of cognitive performance was assessed using a 4-choice reaction time (CRT) task. Estimation of BrAC, self-reported ratings of intoxication, and willingness to drive were recorded.
Mean peak BrAC was reduced in a dose-response manner when alcohol was consumed with CHO compared to both W and AS treatments (W: 0.054 ± 0.015%, AS: 0.052 ± 0.011%, 15CHO: 0.049 ± 0.008%, 50CHO: 0.038 ± 0.007%). No difference in peak BrAC was observed between W and AS treatments. WinNonlin parameters revealed significant differences in c and AUC (W: 4.80 ± 1.12 g/dl/h, AS: 4.61 ± 0.92 g/dl/h, 15CHO: 4.10 ± 0.86 g/dl/h, 50CHO: 3.11 ± 0.58 g/dL/h) when CHO-containing beverages were consumed compared to W and AS treatments. No difference in t or CRT was observed between treatments. Participants were able to detect subtle differences in peak BrAC and reported greater ability to drive after consuming 50CHO compared to W. However, participant's willingness to drive and CRT did not differ between treatments.
Consuming alcohol with CHO-containing mixers attenuates peak BrAC and reduces total alcohol exposure in a dose-response manner compared to drinks containing artificial sweetener or no additives. The effect of adding CHO to alcoholic beverages may translate to reduced risk of alcohol-related harms.
饮料中碳水化合物（CHO）的存在可能会影响呼气酒精反应。本研究调查了饮用含不同剂量CHO或人工甜味剂的混合酒对女性呼气酒精浓度（BrAC）、醉酒和损伤评分以及认知表现的影响。
26名女性（年龄25.1±0.7岁，均值±标准差）完成了一项包含4次试验的交叉研究。每次试验中饮用一定剂量的酒精，分别与水（W）、人工甜味剂（150±1毫克阿斯巴甜[AS]）或CHO（15克蔗糖[15CHO]和50克蔗糖[50CHO]）混合。饮用饮料后210分钟采集BrAC样本，并使用WinNonlin非房室药代动力学模型分析峰值BrAC和其他参数（c、t、至最后测量时间点的曲线下面积[AUC]）。使用四选一反应时间（CRT）任务评估认知表现的客观指标。记录BrAC估计值、自我报告的醉酒评分和驾驶意愿。
与W和AS处理相比，当酒精与CHO一起饮用时，平均峰值BrAC以剂量反应方式降低（W：0.054±0.015%，AS：0.052±0.011%；15CHO：0.049±0.008%，50CHO：0.038±0.007%）。W和AS处理之间未观察到峰值BrAC的差异。WinNonlin参数显示，与W和AS处理相比，饮用含CHO饮料时c和AUC存在显著差异（W：每小时4.80±1.12克/分升，AS：每小时4.61±0.92克/分升，15CHO：每小时4.10±0.86克/分升，50CHO：每小时3.11±0.58克/分升）。各处理之间未观察到t或CRT的差异。参与者能够检测到峰值BrAC的细微差异，并报告与W相比，饮用50CHO后驾驶能力更强。然而，各处理之间参与者的驾驶意愿和CRT没有差异。
与含人工甜味剂或无添加剂的饮料相比），饮用含CHO的混合酒可减弱峰值BrAC，并以剂量反应方式减少总酒精暴露。向酒精饮料中添加CHO的效果可能转化为降低与酒精相关危害风险。
