Hasenfratz M, Bunge A, Dal Prá G, Bättig K
Comparative Physiology and Behavioral Biology Laboratory, Swiss Federal Institute of Technology, ETH-Zentrum, Zürich.
Pharmacol Biochem Behav. 1993 Oct;46(2):463-5. doi: 10.1016/0091-3057(93)90380-c.
Scientific experiments done so far allow no clear conclusions about the popular belief that freshly brewed coffee can offset the debilitating effects of alcoholic intoxication. This question was addressed using a computer-controlled and subject-paced rapid information processing task (RIP) which was shown earlier to be sensitive to psychoactive substances. Nine male students were tested in a Latin square design before and after the intake of 3.3 mg/kg caffeine (or placebo) followed by 0.7 g/kg alcohol (or placebo). Whereas the mean RIP-task processing rate and the mean reaction time were impaired by alcohol and improved by caffeine, no changes were observed after the combination of alcohol and caffeine. Thus, it was concluded that under the tested conditions, caffeine was able to offset the debilitating effects of alcohol.
迄今为止所做的科学实验，对于“现煮咖啡能抵消酒精中毒的衰弱影响”这一普遍看法，尚无明确结论。本研究使用了一种计算机控制且由受试者自行控制节奏的快速信息处理任务（RIP）来探讨该问题，此前已证明该任务对精神活性物质敏感。九名男学生按照拉丁方设计，在摄入3.3毫克/千克咖啡因（或安慰剂）后再摄入0.7克/千克酒精（或安慰剂），前后分别进行测试。虽然酒精会损害RIP任务的平均处理速度和平均反应时间，而咖啡因则会改善这些指标，但酒精和咖啡因联合摄入后未观察到变化。因此，得出结论：在测试条件下，咖啡因能够抵消酒精的衰弱影响。
