Next Article in Journal
Effect of Permissive Underfeeding with Intensive Insulin Therapy on MCP-1, sICAM-1, and TF in Critically Ill Patients
Previous Article in Journal
Simulated Gastrointestinal Digestion of Cocoa: Detection of Resistant Peptides and In Silico/In Vitro Prediction of Their Ace Inhibitory Activity
Open AccessFeature PaperArticle

Vive la Difference! The Effects of Natural and Conventional Wines on Blood Alcohol Concentrations: A Randomized, Triple-Blind, Controlled Study

1
FFF IMAGE srls, 10143 Torino, Italy
2
Clinical Nutrition Unit, Città della Salute e della Scienza, 10126 Torino, Italy
3
Clinical Nutrition Unit, ASL Città di Torino, 10128 Torino, Italy
4
MSquare Dynamics S.r.l., 35129 Padova, Italy
5
Department of Environment, Land and Infrastructure Engineering (DIATI), Politecnico di Torino, 10129 Torino, Italy
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(5), 986; https://doi.org/10.3390/nu11050986
Received: 26 February 2019 / Revised: 15 April 2019 / Accepted: 28 April 2019 / Published: 30 April 2019
Different alcoholic beverages can have different effects on blood alcohol concentration (BAC) and neurotoxicity, even when equalized for alcohol content by volume. Anecdotal evidence suggested that natural wine is metabolized differently from conventional wines. This triple-blind study compared the BAC of 55 healthy male subjects after consuming the equivalent of 2 units of alcohol of a natural or conventional wine over 3 min in two separate sessions, one week apart. BAC was measured using a professional breathalyzer every 20 min after consumption for 2 h. The BAC curves in response to the two wines diverged significantly at twenty minutes (interval T20) and forty minutes (interval T40), and also at their maximum concentrations (peaks), with the natural wine inducing a lower BAC than the conventional wine [T20 = 0.40 versus 0.46 (p < 0.0002); T40 = 0.49 versus 0.53 (p < 0.0015); peak = 0.52 versus 0.56 (p < 0.0002)]. These differences are likely related to the development of different amino acids and antioxidants in the two wines during their production. This may in turn affect the kinetics of alcohol absorption and metabolism. Other contributing factors could include pesticide residues, differences in dry extract content, and the use of indigenous or selected yeasts. The study shows that with the same quantity and conditions of intake, natural wine has lower pharmacokinetic and metabolic effects than conventional wine, which can be assumed due to the different agronomic and oenological practices with which they are produced. It can therefore be hypothesized that the consumption of natural wine may have a different impact on human health from that of conventional wine. View Full-Text
Keywords: alcohol; natural wine; blood alcohol content; breathalyzer; pesticides alcohol; natural wine; blood alcohol content; breathalyzer; pesticides
Show Figures

Figure 1

MDPI and ACS Style

Ferrero, F.F.; Fadda, M.; De Carli, L.; Barbetta, M.; Sethi, R.; Pezzana, A. Vive la Difference! The Effects of Natural and Conventional Wines on Blood Alcohol Concentrations: A Randomized, Triple-Blind, Controlled Study. Nutrients 2019, 11, 986.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map

1
Back to TopTop