Thomson M, Fulton M, Elton R A, Brown S, Wood D A, Oliver M F
Department of Medicine, University of Edinburgh, Scotland.
Am J Clin Nutr. 1988 Jan;47(1):139-45. doi: 10.1093/ajcn/47.1.139.
The relation between alcohol consumption and dietary intake was examined in 164 middle-aged Scottish men taking part in a study of risk factors for coronary heart disease (CHD). A 7-d weighed dietary record was used to assess alcohol and nutrient intake. The mean daily intake of alcohol was 26 g (SD 31 g). Energy derived from alcohol tended to replace energy derived from other nutrients and increasing intake of alcohol was associated with a decrease in the amounts of carbohydrate, total fat, and saturated and monounsaturated fatty acids in the diet. Those with a low alcohol intake (0.1-9 g alcohol/d) had a higher intake of total fiber, cereal fiber, polyunsaturated fatty acids, and linoleic acid and a smaller proportion smoked cigarettes. The differences are small but may contribute to the lower mortality from CHD reported by other studies in those with a low alcohol intake.
在164名参与冠心病（CHD）危险因素研究的中年苏格兰男性中，研究了饮酒量与饮食摄入量之间的关系。采用7天称重饮食记录来评估酒精和营养素摄入量。酒精的日均摄入量为26克（标准差31克）。酒精提供的能量倾向于替代其他营养素提供的能量，饮酒量增加与饮食中碳水化合物、总脂肪、饱和脂肪酸和单不饱和脂肪酸含量的减少有关。低酒精摄入量（0.1 - 9克酒精/天）的人总纤维、谷物纤维、多不饱和脂肪酸和亚油酸的摄入量较高，吸烟的比例较小。这些差异虽小，但可能是其他研究报道的低酒精摄入量人群冠心病死亡率较低的原因之一。
