Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects

Abstract

Background. Alcohol consumption is a lifestyle factor associated with type 2 diabetes. This relationship is reportedly different depending on the type of alcohol beverage. The purpose of this study was to examine the acute effects of traditional Japanese alcohol beverages on biochemical parameters, physical and emotional state, and sleep patterns.Methods. Six healthy subjects (three men and three women; age, 28.8 ± 9.5 years; body mass index, 21.4 ± 1.6 kg/m2) consumed three different types of alcohol beverages (beer, shochu, and sake, each with 40 g ethanol) or mineral water with dinner on different days in the hospital. Blood samples were collected before and 1, 2, and 12 h after drinking each beverage, and assessments of physical and emotional state were administered at the same time. In addition, sleep patterns and brain waves were examined using polysomnography.Results. Blood glucose levels at 1 h and the 12-h area under the curve (AUC) value after drinking shochu were significantly lower than that with water and beer. The 12-h blood insulin AUC value after drinking shochu was significantly lower than that with beer. Blood glucose × insulin level at 1 h and the 2-h blood glucose × insulin AUC value with shochu were significantly lower than that with beer. The insulinogenic indexes at 2 h with beer and sake, but not shochu, were significantly higher than that with water. The visual analogue scale scores of physical and emotional state showed that the tipsiness levels with beer, shochu, and sake at 1 h were significantly higher than that with water. These tipsiness levels were maintained at 2 h. The polysomnography showed that the rapid eye movement (REM) sleep latency with shochu and sake were shorter than that with water and beer.Conclusions. Acute consumption of alcohol beverages with a meal resulted in different responses in postprandial glucose and insulin levels as well as REM sleep latency. Alcohol beverage type should be taken into consideration for people with impaired glucose tolerance.

<p>Beneficial effects of Japanese sake yeast supplement on biochemical, antioxidant, and anti-inflammatory factors in streptozotocin-induced diabetic rats</p>

“…It steps up triglyceride production in plasma29 and cuts down glucose consumption in peripheral tissues by targeting insulin signaling pathways and the glucose transporter 4 (GLUT4) 3,30. Parallel to our findings, Kido et al13 have reported that high intake of alcoholic beverages with a meal causes different responses in postprandial glucose and insulin concentrations. Accordingly, sake reduces the levels of lipids and glucose through modulation in TNF-α.…”

“…Studies have shown that sake is made up of water and ethanol, D -glucose, ethyl α- D -glucoside, glycerol, organic acids, and amino acids 12. Kido et al13 stated that high intake of alcoholic beverages with a meal may cause different responses in postprandial glucose and insulin concentrations. Studies showed that Japanese sake yeast enriched in adenosine analogs activates A2a receptors and its supplementation improved sleep quality 14.…”

Effect of alcohol consumption on food energy intake: a systematic review and meta-analysis

“…The study characteristics for the twenty-two studies are provided (Table 3). Nine studies (30)(31)(32)(33)(34)(35)(36)(37)(38) were excluded and justification for exclusion is provided in online Supplementary Table S1.…”

Association between psychomotor function and ALDH2 genotype after consuming barley shochu: A randomized crossover trial

“…The study was conducted at the Clinical Trials Unit (CTU) of Oita University Hospital. In each period of allocation, the entire dose of 0.33 g/kg of barley shochu or water at room temperature was consumed over ~10 min 3,8,11 . Measurements of ethanol and acetaldehyde concentrations in exhaled breath, the psychomotor test, and visual analogue scale (VAS) self‐ratings were conducted before drinking and at 15, 30 min, and 1, 1.5, 2, 3, 4, 6, 8, 10, and 12 h after drinking.…”

“…Sustained exposure to acetaldehyde, the major metabolite of ethanol, may influence psychomotor performance even after the breath ethanol level significantly drops several hours following ethanol consumption. However, there are only a few reports, including our own, on genotype‐specific differences in the persistence of ethanol or acetaldehyde in exhaled breath for longer than 6 h after drinking 3,7–11 . Ethanol concentration in exhaled breath is measured to detect drunk driving, and the standard level for safe driving in Japan is 0.15 mg/ml or lower.…”