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Alcoholic beverages produced by alcoholic fermentation but not by distillation are powerful stimulants of gastric acid secretion in humans.
Gut. 1997 Jan; 40(1):49-56.Gut

Abstract

BACKGROUND

The effect of commonly ingested alcoholic beverages on gastric acid output and release of gastrin in humans is unknown.

AIM AND METHODS

In 16 healthy humans the effect of some commonly ingested alcoholic beverages produced by fermentation plus distillation (for example, whisky, cognac, calvados, armagnac, and rum) or by alcoholic fermentation (beer, wine, champagne, martini, and sherry) on gastric acid output and release of gastrin was studied. Gastric acid output was determined by the method of intragastric titration. Plasma gastrin was measured using a specific radioimmunoassay.

RESULTS

None of the alcoholic beverages produced by fermentation plus distillation had any significant effect on gastric acid output and release of gastrin compared with control (isotonic glucose and distilled water). Alcoholic beverages produced only by fermentation significantly (p < 0.05) increased the gastric acid output by 57% to 95% of maximal acid output (MAO) and release of gastrin up to 5.1-fold compared with control. If beer, wine, and sherry were distilled, only their remaining parts increased gastric acid output by 53% to 76% of MAO and increased release of gastrin up to 4.3-fold compared with control.

CONCLUSIONS

(1) Alcoholic beverages produced by fermentation but not by distillation are powerful stimulants of gastric acid output and release of gastrin; (2) the alcoholic beverage constituents that stimulate gastric acid output and release of gastrin are most probably produced during the process of fermentation and removed during the following process of distillation.

Authors+Show Affiliations

Department of Medicine IV (Gastroenterology), University Hospital of Heidelberg at Mannheim, Germany.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Journal Article
Randomized Controlled Trial

Language

eng

PubMed ID

9155575

Citation

Teyssen, S, et al. "Alcoholic Beverages Produced By Alcoholic Fermentation but Not By Distillation Are Powerful Stimulants of Gastric Acid Secretion in Humans." Gut, vol. 40, no. 1, 1997, pp. 49-56.
Teyssen S, Lenzing T, González-Calero G, et al. Alcoholic beverages produced by alcoholic fermentation but not by distillation are powerful stimulants of gastric acid secretion in humans. Gut. 1997;40(1):49-56.
Teyssen, S., Lenzing, T., González-Calero, G., Korn, A., Riepl, R. L., & Singer, M. V. (1997). Alcoholic beverages produced by alcoholic fermentation but not by distillation are powerful stimulants of gastric acid secretion in humans. Gut, 40(1), 49-56.
Teyssen S, et al. Alcoholic Beverages Produced By Alcoholic Fermentation but Not By Distillation Are Powerful Stimulants of Gastric Acid Secretion in Humans. Gut. 1997;40(1):49-56. PubMed PMID: 9155575.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Alcoholic beverages produced by alcoholic fermentation but not by distillation are powerful stimulants of gastric acid secretion in humans. AU - Teyssen,S, AU - Lenzing,T, AU - González-Calero,G, AU - Korn,A, AU - Riepl,R L, AU - Singer,M V, PY - 1997/1/1/pubmed PY - 1997/1/1/medline PY - 1997/1/1/entrez SP - 49 EP - 56 JF - Gut JO - Gut VL - 40 IS - 1 N2 - BACKGROUND: The effect of commonly ingested alcoholic beverages on gastric acid output and release of gastrin in humans is unknown. AIM AND METHODS: In 16 healthy humans the effect of some commonly ingested alcoholic beverages produced by fermentation plus distillation (for example, whisky, cognac, calvados, armagnac, and rum) or by alcoholic fermentation (beer, wine, champagne, martini, and sherry) on gastric acid output and release of gastrin was studied. Gastric acid output was determined by the method of intragastric titration. Plasma gastrin was measured using a specific radioimmunoassay. RESULTS: None of the alcoholic beverages produced by fermentation plus distillation had any significant effect on gastric acid output and release of gastrin compared with control (isotonic glucose and distilled water). Alcoholic beverages produced only by fermentation significantly (p < 0.05) increased the gastric acid output by 57% to 95% of maximal acid output (MAO) and release of gastrin up to 5.1-fold compared with control. If beer, wine, and sherry were distilled, only their remaining parts increased gastric acid output by 53% to 76% of MAO and increased release of gastrin up to 4.3-fold compared with control. CONCLUSIONS: (1) Alcoholic beverages produced by fermentation but not by distillation are powerful stimulants of gastric acid output and release of gastrin; (2) the alcoholic beverage constituents that stimulate gastric acid output and release of gastrin are most probably produced during the process of fermentation and removed during the following process of distillation. SN - 0017-5749 UR - https://www.unboundmedicine.com/medline/citation/9155575/Alcoholic_beverages_produced_by_alcoholic_fermentation_but_not_by_distillation_are_powerful_stimulants_of_gastric_acid_secretion_in_humans_ L2 - https://gut.bmj.com/lookup/pmidlookup?view=long&amp;pmid=9155575 DB - PRIME DP - Unbound Medicine ER -