TY - JOUR
T1 - Effect of intragastric infusions of ethanol and wine on serum gastrin concentration and gastric acid secretion
AU - Peterson, Walter L.
AU - Barnett, Cora
AU - Walsh, John H.
N1 - Funding Information:
Received December 4, 1985. Accepted May 9, 1986. Address requests for reprints to: Walter L. Peterson, M.D., Gastroenterology lllB1,D allas Veterans Administration Medical Center, 4500 South Lancaster Road, Dallas, Texas 75216. This work was supported by the Veterans Administration and grants AM16816 and 17328 from the National Institute of Arthritis, Diabetes, Digestive and Kidney Diseases. The authors thank Mary Walker, Julie Oliver, and Stephen Morawski for technical assistance; Vicky Slagle and Bobbie Bullard for typing the manuscript: and Pat Ladd for drawing the figures.
PY - 1986/12
Y1 - 1986/12
N2 - The effects of ethanol and wine oil serum gastrin concentration and gastric acid secretion were evaluated in 13 normal volunteers. Solutions studied were pure ethanol (5%, 12%, and 36%), red wine, and white wine. Each solution contained 28 g of ethanol and each was administered as a slow, steady intragastric infusion to simulate normal ingestion of beverages. When compared to saline (control), none of the pure ethanol solutions increased serum gastrin concentration or gastric acid secretion significantly. In contrast, red and white wine (12% ethanol vol/vol) were potent stimulants of gastrin release and acid secretion when compared either to saline or pure 12% ethanol. Mean (±SEM) peak serum gastrin increases with 300 ml of red wine, white wine, saline, and pure 12% ethanol were 253 ± 125, 182 ± 91, 13 ± 2, and 11 ± 3 pg/ml, respectively (p < 0.05 for red and white wine versus saline or 12% ethanol), and the mean peak acid outputs were 28.6 ± 2.8, 27.9 ± 1.9, 9.3 ± 2.0, and 11.9 ± 1.3 mmol/h, respectively (p < 0.05 for red and white wine versus saline or 12% ethanol). We conclude that red and white wine stimulate gastric acid secretion, probably by enhanced release of gastrin, and that this effect is not due to the ethanol content of wine.
AB - The effects of ethanol and wine oil serum gastrin concentration and gastric acid secretion were evaluated in 13 normal volunteers. Solutions studied were pure ethanol (5%, 12%, and 36%), red wine, and white wine. Each solution contained 28 g of ethanol and each was administered as a slow, steady intragastric infusion to simulate normal ingestion of beverages. When compared to saline (control), none of the pure ethanol solutions increased serum gastrin concentration or gastric acid secretion significantly. In contrast, red and white wine (12% ethanol vol/vol) were potent stimulants of gastrin release and acid secretion when compared either to saline or pure 12% ethanol. Mean (±SEM) peak serum gastrin increases with 300 ml of red wine, white wine, saline, and pure 12% ethanol were 253 ± 125, 182 ± 91, 13 ± 2, and 11 ± 3 pg/ml, respectively (p < 0.05 for red and white wine versus saline or 12% ethanol), and the mean peak acid outputs were 28.6 ± 2.8, 27.9 ± 1.9, 9.3 ± 2.0, and 11.9 ± 1.3 mmol/h, respectively (p < 0.05 for red and white wine versus saline or 12% ethanol). We conclude that red and white wine stimulate gastric acid secretion, probably by enhanced release of gastrin, and that this effect is not due to the ethanol content of wine.
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U2 - 10.1016/0016-5085(86)90192-7
DO - 10.1016/0016-5085(86)90192-7
M3 - Article
C2 - 3770365
AN - SCOPUS:0022975857
SN - 0016-5085
VL - 91
SP - 1390
EP - 1395
JO - Gastroenterology
JF - Gastroenterology
IS - 6
ER -