FFF IMAGE srls, 10143 Torino, Italy.
Clinical Nutrition Unit, Città della Salute e della Scienza, 10126 Torino, Italy.
Nutrients. 2019 Apr 30;11(5):986. doi: 10.3390/nu11050986.
Different alcoholic beverages can have different effects on blood alcohol concentration (BAC) and neurotoxicity, even when equalized for alcohol content by volume. Anecdotal evidence suggested that natural wine is metabolized differently from conventional wines. This triple-blind study compared the BAC of 55 healthy male subjects after consuming the equivalent of 2 units of alcohol of a natural or conventional wine over 3 min in two separate sessions, one week apart. BAC was measured using a professional breathalyzer every 20 min after consumption for 2 h. The BAC curves in response to the two wines diverged significantly at twenty minutes (interval T20) and forty minutes (interval T40), and also at their maximum concentrations (peaks), with the natural wine inducing a lower BAC than the conventional wine [T20 = 0.40 versus 0.46 ( < 0.0002); T40 = 0.49 versus 0.53 ( < 0.0015); peak = 0.52 versus 0.56 ( < 0.0002)]. These differences are likely related to the development of different amino acids and antioxidants in the two wines during their production. This may in turn affect the kinetics of alcohol absorption and metabolism. Other contributing factors could include pesticide residues, differences in dry extract content, and the use of indigenous or selected yeasts. The study shows that with the same quantity and conditions of intake, natural wine has lower pharmacokinetic and metabolic effects than conventional wine, which can be assumed due to the different agronomic and oenological practices with which they are produced. It can therefore be hypothesized that the consumption of natural wine may have a different impact on human health from that of conventional wine.
不同的酒精饮料即使在酒精含量相等的情况下，对血液酒精浓度 (BAC) 和神经毒性的影响也可能不同。有传闻证据表明，天然葡萄酒的代谢方式与传统葡萄酒不同。本项三盲研究比较了 55 名健康男性在两次单独的试验中，分别在 3 分钟内饮用相当于 2 单位的天然或传统葡萄酒后 BAC 的变化，两次试验间隔一周。使用专业呼气酒精测试仪在饮用后 2 小时内每 20 分钟测量一次 BAC。两种酒的 BAC 曲线在 20 分钟（T20 间隔）和 40 分钟（T40 间隔）以及最大浓度（峰值）时明显分开，与传统葡萄酒相比，天然葡萄酒的 BAC 较低 [T20 = 0.40 对 0.46（<0.0002）；T40 = 0.49 对 0.53（<0.0015）；峰值 = 0.52 对 0.56（<0.0002)]。这些差异可能与两种葡萄酒在生产过程中产生的不同氨基酸和抗氧化剂有关。这反过来可能会影响酒精吸收和代谢的动力学。其他可能的影响因素包括农药残留、干浸出物含量的差异以及使用本土或精选酵母。本研究表明，在相同的摄入量和条件下，与传统葡萄酒相比，天然葡萄酒具有较低的药代动力学和代谢效应，这可以归因于它们在农业和酿造方面的不同实践。因此，可以假设与传统葡萄酒相比，天然葡萄酒对人体健康的影响可能不同。
