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Action of ethanol and some alcoholic beverages on gastric acid secretion and release of gastrin in humans.
Gastroenterology. 1987 Dec; 93(6):1247-54.G

Abstract

The action of intragastric ethanol in various concentrations (1.4%-40% vol/vol) and of beer, white wine, cognac, and whisky on gastric acid secretion and release of gastrin was studied in healthy humans. Ethanol concentrations of 1.4% and 4% (vol/vol), but not higher, significantly (p less than 0.05) increased gastric acid secretion to 23% and 22%, respectively, of incremental maximal acid output [i.e., observed response to pentagastrin (6 micrograms/kg s.c.) minus basal acid output]. The 1-h incremental gastric acid responses to beer and wine were 96% and 61%, respectively, of incremental maximal acid output. Neither cognac nor whisky had any stimulatory effect. The 1-h incremental gastric acid response to an 8% peptone meal was 40% of incremental maximal acid output, and to peptone plus white wine 77%. Plasma gastrin levels were not altered by ethanol, cognac, and whisky. The 1-h integrated plasma gastrin responses to beer and white wine were 119% and 77%, respectively, of the response to the peptone meal. We conclude that (a) the action of pure ethanol on gastric acid secretion is related to its concentration: concentrations of 1.4% and 4% are moderate stimulants; concentrations of 5%-40% have no effect, or rather an inhibitory effect; (b) beer and white wine, but not whisky and cognac, are potent stimulants of gastric acid secretion; (c) the stimulatory mechanism of low ethanol concentrations is unknown; and (d) nonalcoholic constituents of beer and wine are most likely responsible for the stimulatory actions of both beverages on gastric acid secretion and release of gastrin.

Authors+Show Affiliations

Department of Medicine, University of Essen, Federal Republic of Germany.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

3678743

Citation

Singer, M V., et al. "Action of Ethanol and some Alcoholic Beverages On Gastric Acid Secretion and Release of Gastrin in Humans." Gastroenterology, vol. 93, no. 6, 1987, pp. 1247-54.
Singer MV, Leffmann C, Eysselein VE, et al. Action of ethanol and some alcoholic beverages on gastric acid secretion and release of gastrin in humans. Gastroenterology. 1987;93(6):1247-54.
Singer, M. V., Leffmann, C., Eysselein, V. E., Calden, H., & Goebell, H. (1987). Action of ethanol and some alcoholic beverages on gastric acid secretion and release of gastrin in humans. Gastroenterology, 93(6), 1247-54.
Singer MV, et al. Action of Ethanol and some Alcoholic Beverages On Gastric Acid Secretion and Release of Gastrin in Humans. Gastroenterology. 1987;93(6):1247-54. PubMed PMID: 3678743.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Action of ethanol and some alcoholic beverages on gastric acid secretion and release of gastrin in humans. AU - Singer,M V, AU - Leffmann,C, AU - Eysselein,V E, AU - Calden,H, AU - Goebell,H, PY - 1987/12/1/pubmed PY - 1987/12/1/medline PY - 1987/12/1/entrez SP - 1247 EP - 54 JF - Gastroenterology JO - Gastroenterology VL - 93 IS - 6 N2 - The action of intragastric ethanol in various concentrations (1.4%-40% vol/vol) and of beer, white wine, cognac, and whisky on gastric acid secretion and release of gastrin was studied in healthy humans. Ethanol concentrations of 1.4% and 4% (vol/vol), but not higher, significantly (p less than 0.05) increased gastric acid secretion to 23% and 22%, respectively, of incremental maximal acid output [i.e., observed response to pentagastrin (6 micrograms/kg s.c.) minus basal acid output]. The 1-h incremental gastric acid responses to beer and wine were 96% and 61%, respectively, of incremental maximal acid output. Neither cognac nor whisky had any stimulatory effect. The 1-h incremental gastric acid response to an 8% peptone meal was 40% of incremental maximal acid output, and to peptone plus white wine 77%. Plasma gastrin levels were not altered by ethanol, cognac, and whisky. The 1-h integrated plasma gastrin responses to beer and white wine were 119% and 77%, respectively, of the response to the peptone meal. We conclude that (a) the action of pure ethanol on gastric acid secretion is related to its concentration: concentrations of 1.4% and 4% are moderate stimulants; concentrations of 5%-40% have no effect, or rather an inhibitory effect; (b) beer and white wine, but not whisky and cognac, are potent stimulants of gastric acid secretion; (c) the stimulatory mechanism of low ethanol concentrations is unknown; and (d) nonalcoholic constituents of beer and wine are most likely responsible for the stimulatory actions of both beverages on gastric acid secretion and release of gastrin. SN - 0016-5085 UR - https://www.unboundmedicine.com/medline/citation/3678743/Action_of_ethanol_and_some_alcoholic_beverages_on_gastric_acid_secretion_and_release_of_gastrin_in_humans_ L2 - https://linkinghub.elsevier.com/retrieve/pii/0016-5085(87)90252-6 DB - PRIME DP - Unbound Medicine ER -