(26-06-07) Effect of alcoholic beverages on postprandial glycemia and insulinemia in lean, young, healthy adults1,2,3

Jennie C Brand-Miller, Kaniz Fatima, Christopher Middlemiss, Marian Bare, Vicki Liu, Fiona Atkinson and Peter Petocz
1 From the Human Nutrition Unit, The University of Sydney, NSW, Australia
Background: Ethanol's ability to inhibit gluconeogenesis might reduce postprandial glycemia in realistic meal settings.
Objective: The objective was to explore the effect of 3 types of alcoholic beverages consumed alone, with a meal, or 1 h before a meal on postprandial glycemia in healthy subjects.
Design: In study 1, isoenergetic (1000 kJ) servings of beer, white wine, and gin were compared with a 1000-kJ portion of white bread. In study 2, the same servings were compared with water as an accompaniment to a bread meal. In study 3, 20-g alcohol portions were served as a premeal drink. Fingertip capillary blood samples were taken at regular intervals over 2?3 h.
Results: In study 1, the mean (?SE) glucose scores for beer (58 ? 11), wine (7 ? 3), and gin (10 ? 5) were significantly lower (P < 0.001) than those for bread (= 100). In study 2, meals consumed with beer (84 ? 11; P = 0.03), wine (63 ? 6; P < 0.001), and gin (80 ? 12; P = 0.007) produced less glycemia than did the meal consumed with water (= 100). In study 3, all 3 beverages reduced the postprandial glycemic response to the subsequent meal (67 ? 5, 75 ? 6, and 78 ? 4 with the beer, wine, and gin trials, respectively; P < 0.003).
Conclusion:In realistic settings, alcoholic beverage consumption lowers postprandial glycemia by 16?37%, which represents an unrecognized mechanism by which alcohol may reduce the risk of chronic disease.

Fonte: AJCN

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