Calorie and nutrient contribution of alcoholic beverages to the usual diets of 155 adults

Bebb, Helen T.; Houser, Harold B.; Witschi, Jelia C.; Littell, Arthur S.; Fuller, Richard K.

doi:10.1093/ajcn/24.9.1042

Cited by 68 publications

(14 citation statements)

References 12 publications

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“…Our results are also in line with observations that showed that in moderate alcohol consumers, total energy intake increases when alcohol is added to the diet (28)(29)(30)(31)(32)(33)(34)(35), suggesting that alcohol-derived energy is additive and not recognized or regulated by the body; thus, it does not replace other energy substrates. Appetite seems to remain unchanged and no compensatory decrease was reported in the subsequent amount of food eaten.…”

Section: Discussionsupporting

confidence: 92%

“…Epidemiologic studies of alcohol intake in relation to total energy intake have shown that in moderate alcohol consumers total energy intake increases when alcohol is introduced into the diet (28)(29)(30)(31)(32). This suggests that alcohol-derived energy is additive and not recognized or regulated by the body; it does not replace energy from other substrates.…”

Section: Introductionmentioning

confidence: 99%

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The appetizing effect of an apéritif in overweight and normal-weight humans

Westerterp-Plantenga

Verwegen

1999

The American Journal of Clinical Nutrition

132

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Background: Epidemiologic studies have shown alcohol consumption to be inversely as well as positively related to body weight and body fat. Metabolic studies have shown an increase in energy intake as well as compensation after alcohol consumption. Objective: Our objective was to assess the effects on energy intake of an apéritif compared with those of a water appetizer and 3 fruit juice appetizers. Design: Fifty-two men and women aged 20-45 y with a body mass index (in kg/m 2 ) between 20 and 32 were randomly given 1 MJ (340 mL) alcohol (wine or beer), fat (cream fruit juice), protein (protein fruit juice), carbohydrate (grape juice), or water, or no preload 30 min before an ad libitum lunch consumed from the universal eating monitor. Results: Energy intake (3.5 ± 0.3 MJ compared with 2.7 ± 0.2 MJ, P < 0.001) and eating rate were higher (44 ± 3 g/min compared with 38 ± 3 g/min, P < 0.01), meal duration was longer (14 min compared with 12.0 min, P < 0.01), satiation started to increase later (3.5 min compared with 1.5 min, P < 0.01), and eating was prolonged after maximum satiation (2.5 min compared with 0.6 min, P < 0.01) after an apéritif than after a fat, protein, or carbohydrate appetizer,. Twenty-four-hour energy intake was higher on a day that an apéritif was consumed than after water or no preload. Conclusion: Twenty-four-hour energy intake was elevated with a 1-MJ apéritif but not with a 1-MJ liquid carbohydrate, fat, or protein appetizer.Am J Clin Nutr 1999;69:205-12.

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Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

The appetizing effect of an apéritif in overweight and normal-weight humans

Westerterp-Plantenga

Verwegen

1999

The American Journal of Clinical Nutrition

132

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“…Although fat intake is unlikely to be strongly related to alcohol use (Bebb et al, 1971;Jones et al, 1982), it may confound the observed associations with physical activity and QI. However, fat has not been consistently associated with colorectal cancer risk in analytic epidemiologic studies (Dales et al, 1979;Haenszel et al, 1980; and, in some, has been unrelated to body weight (Bebb et al, 1971;Jones et al, 1982).…”

Section: Discussionmentioning

confidence: 95%

Alcohol, physical activity and other risk factors for colorectal cancer: A prospective study

Wu¹,

Paganini‐Hill²,

Ross³

et al. 1987

Br J Cancer

393

228

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Summary The aetiology of colorectal cancer was studied in a cohort of 11,888 residents of a retirement community. After four and one-half years of follow-up, 58 male and 68 female incident colorectal cancers were identified. Daily alcohol drinkers experienced nearly a two-fold increase in risk (2 sided P=0.002). Colorectal cancer was also positively associated with Quetelet's index and inversely associated with avocational physical activity. The results were consistent for both sexes but were statistically significant only for males. With the exception of dietary vitamin C, none of the nutrients under study (i.e., vitamins A and E, dietary fibre, calcium, and beta carotene) showed a significant association with colorectal cancer. An inverse relationship between colorectal cancer and dietary vitamin C was observed in females, but there was no association with either vitamin C from supplements or with total vitamin C intake. Males and females who had 3 or more children showed a significantly reduced risk of colorectal cancer (RR=0.45, 95% CI=0.2, 0.9), but those with no children did not show the highest risk.

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“…It accounts for 4 6 % of the total energy intake in most Western countries (Bebb et al 1971;Windham et al 1983;Block et al 1985;Thomson et al 1988), which makes it relevant to study the metabolic consequences in diabetes mellitus. It is well known that long-term intake of large amounts of alcohol has adverse effects, e.g.…”

mentioning

confidence: 99%

Effect of alcohol on glucose, insulin, free fatty acid and triacylglycerol responses to a light meal in non-insulin-dependent diabetic subjects

et al. 1994

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Alcohol accounts for 4 4 % of the average energy intake in most Western countries. Alcohol-induced hypoglycaemia is a well-known and feared complication in insulin-dependent diabetic subjects, but little attention has been paid to the impact of alcohol on carbohydrate metabolism in non-insulin-dependent diabetes. The aim of the present study was to investigate in non-insulin-dependent diabetic subjects the acute metabolic effects of a moderate amount of alcohol taken with a light meal, conditions chosen to mimic an everyday situation. The patients received 500 ml non-alcoholic beer with an alcohol content (ml/l) of 0 (treatment A) and 54 (treatment B) together with a light meal, implying identity of the contents of ingredients except for alcohol. We found similar serum glucose, insulin, free fatty acid and triacylglycerol responses irrespective of addition of a modern amount of alcohol. In conclusion, a moderate amount of alcohol can be taken with a meal without eliciting hypoglycaemia in non-insulindependent diabetic subjects.Non-insulin-dependent diabetes mellitus: Blood biochemistry : Alcohol: Man

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Calorie and nutrient contribution of alcoholic beverages to the usual diets of 155 adults

Cited by 68 publications

References 12 publications

The appetizing effect of an apéritif in overweight and normal-weight humans

The appetizing effect of an apéritif in overweight and normal-weight humans

Alcohol, physical activity and other risk factors for colorectal cancer: A prospective study

Effect of alcohol on glucose, insulin, free fatty acid and triacylglycerol responses to a light meal in non-insulin-dependent diabetic subjects

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