Action of ethanol and some alcoholic beverages on gastric acid secretion and release of gastrin in humans
| Autor: | Harald Goebell, Carsten Leffmann, Manfred V. Singer, Victor E. Eysselein, Hans Calden |
|---|---|
| Rok vydání: | 1987 |
| Předmět: |
Adult
Male medicine.medical_specialty Wine Gastric Acid chemistry.chemical_compound Internal medicine Gastrins medicine Humans Secretion Gastrin Ethanol Hepatology Alcoholic Beverages digestive oral and skin physiology Gastroenterology Beer food and beverages Stimulation Chemical Endocrinology chemistry White Wine Gastric acid Female |
| Zdroj: | Gastroenterology. 93:1247-1254 |
| ISSN: | 0016-5085 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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