Title
Short-term oral exposure to white wine transiently lowers serum free fatty acids
Author
Joosten, M.M.
de Graaf, C.
Rietman, A.
Witkamp, R.F.
Hendriks, H.F.J.
TNO Kwaliteit van Leven
Publication year
2010
Abstract
In humans little is known as to whether oral sensory stimulation with alcohol elicits cephalic phase responses. This study sought to determine whether oral alcohol exposure, in the form of white wine, provokes cephalic phase responses in normal-weight and overweight women. In a semi-randomized, crossover trial, eleven normal-weight and eleven overweight women sham-fed, after an overnight fast under three separate conditions 4 weeks apart, cake (750. kJ), 25. cL white wine (750. kJ; ∼26. g alcohol) and 25. cL water. Blood was drawn prior to and for 30. min after two 3-min episodes of modified sham-feeding (MSF). Blood samples were analyzed for free fatty acid (FFA), triglyceride, glucose, pancreatic polypeptide (PP), insulin and alcohol concentrations. Incremental area under the curves (IAUC) of FFA concentrations differed significantly between the three treatments but not between BMI categories. After MSF with wine, FFA concentrations dropped to a minimum of 77 ± 3% of baseline concentrations at t=12 ± 2. min after baseline and returned to baseline after ∼30. min, whereas after MSF with cake and water, FFA concentrations gradually increased. In conclusion, short-term oral white wine exposure substantially and temporarily decreases FFA concentrations suggesting a cephalic phase response of alcohol. This effect occurred regardless of BMI. © 2010 Elsevier Ltd.
Subject
Biology
Biomedical Research
Alcohol
Cephalic phase
Free fatty acids
Modified sham-feeding
Pancreatic polypeptide
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http://resolver.tudelft.nl/uuid:fb40624c-9ac6-40f2-9305-e8d7cb6be5d0
TNO identifier
364386
ISSN
0195-6663
Source
Appetite, 55 (1), 124-129
Document type
article