Application of a three-compartment model to a study of the effects of sex, alcohol dose and concentration, exercise and food consumption on the pharmacokinetics of ethanol in healthy volunteers.

A recently developed three-compartment model for the absorption and elimination of ingested alcohol was applied to re-analyse a study on the effects of various factors known to influence the blood-alcohol curve. The absorption and elimination of alcohol after drinking diluted alcohol were studied in healthy volunteers under strictly standardized conditions. The factors studied were sex, dose, concentration, physical exercise, meal consumption before drinking, energy content and composition of the meal, and time of drinking in relation to meal consumption.

Influence of several factors on blood alcohol concentrations after drinking alcohol.

The influence of several factors on the blood alcohol course after drinking diluted ethanol was studied in young, healthy volunteers under strictly standardized conditions. These factors were sex, dose and concentration of the alcohol, physical exercise immediately after drinking, meal consumption before drinking and energy content and composition of the meal. In 18 blood samples, taken within 6 hr after alcohol ingestion, blood alcohol concentration (BAC) was determined enzymatically.

Bile acids, neutral steroids, and bacteria in feces as affected by a mixed, a lacto-ovovegetarian, and a vegan diet.

In a metabolic ward 12 healthy male subjects consumed mixed Western (M), lacto-ovovegetarian (L), and vegan (V) diets in a randomized order for 20 d each. The concentrations of deoxycholic acid, isolithocholic acid, and total bile acids in 4-d composites of feces on the L and V diets were significantly lower than on the M diet. The chenodeoxycholic-to-isolithocholic plus lithocholic acid ratio was significantly higher on the V diet.

Effects of moderate alcohol consumption on platelet aggregation, fibrinolysis, and blood lipids.

To investigate the effect of moderate alcohol consumption on blood constituents related to cardiovascular disease, 12 male volunteers consumed (instead of their usual alcoholic drinks) four different standardized amounts of red wine in addition to their habitual diet. Each dose was given to the subjects during a period of 5 weeks in a randomized order, all subjects receiving the four doses. They consisted of 0, 2, and 4 glasses/d, providing 0, 23, and 46 g alcohol/d as well as in "binge drinking" (14 glasses in the weekend, comparable to an average of 2 glasses/d).

Physiological effects of fibre-rich types of bread. 2. Dietary fibre from bread: digestibility by the intestinal microflora and water-holding capacity in the colon of human subjects.

Twelve young adult male volunteers were given a low-fibre white bread diet (9 g neutral-detergent fibre (NDF)/d) and a medium-fibre coarse-bran bread diet (22 g NDF/d), each lasting 20 d. In a third period of 20 d the volunteers were subdivided in groups of four, consuming a high-fibre coarse-bran bread diet (35 g NDF/d), a medium-fibre fine-bran diet (22 g NDF/d, bran particle size greater than 0.35 mm) or a wholemeal bread diet (22 g NDF/d).