Mixing alcohol with nutrition
1981
McDonald, Janet
The relationship between alcoholic beverages, food consumption, and nutrition is complex. Ethyl alcohol may stimulate the appetite, gastric function, and enjoyment of eating, but it may also adversely affect nutrient intake and metabolism. Alcohol has metabolic effects on absorption, nitrogen balance, carbohydrate and lipids. Alcoholic beverages have similar nutrient values, except for carbohydrate and iron content and B vitamins. When ethanol contributes a small proportion of total caloric intake, it can isocalorically replace dietary carbohydrate and fat; alcohol is not a good source of calories when calories from alcohol represent a large percentage of the total. Alcohol has been used in the treatment of both anorexia nervosa and obesity. Diabetics whose disease is well-controlled may consume alcoholic beverages if the caloric content is taken into consideration. In normal quantities, however, alcoholic beverages make a negligible contribution to nutrient needs. (nzm)
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