Research: ADDOLORATO and COLLEAGUES,

Listed in Issue 162

Abstract

ADDOLORATO and COLLEAGUES, Institutes of Internal Medicine, Catholic University of Rome, L.go A. Gemelli 8, I-00168, Rome, Italy. g.addolorato@rm.unicatt.it studied the effects of moderate amounts of different alcoholic beverages on oxidative stress and nutritional parameters in 40 healthy subjects.

Background

Methodology

Ethanol 40 g/day was administered at the two main meals for 30 days by beer (group A), wine (group B) or spirit (group C); controls (group D) maintained abstinence. Malondyaldeide (MDA), adenosine-triphosphate (ATP), reduced-glutathione (GSH), E-vitamin and nutritional status were evaluated at the start (T0) and the end (T1) of the study.

Results

At T1, controls did not present significant changes in the assessed parameters, while a significant increase of malondyaldeide (MDA) and a significant decrease of reduced-glutathione and E-vitamin in group A, B and C and of ATP in group C were observed. Fat mass (FM) increased slightly in group A and B and decreased in group C. Ethanol decreased antioxidant parameters and increased lipoperoxidation parameters. However some of these changes appeared attenuated when ethanol was consumed in beer or wine. Finally, short-term moderate ethanol intake appeared to influence the FM, although it was not able to significantly affect nutritional or body composition.

Conclusion

References

Addolorato G,  Leggio L,  Ojetti V,  Capristo E,  Gasbarrini G and  Gasbarrini A. Effects of short-term moderate alcohol administration on oxidative stress and nutritional status in healthy males. Appetite. 50(1): 50-6. Jan 2008.

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