Alimento otimizado como estratégia para reduzir alcoolemia durante o consumo agudo

Abstract

Alcoholism is considered a chronic and multifactorial disease developed by the indiscriminate consumption of alcohol that can develop or accentuate comorbidities throughout the aging process. Consuming food before and during drinking can limit the peak alcohol concentration (pBAC). The development of strategies that reduce acute intoxication should be encouraged, such as new foods, as there are few studies available in the literature that bring this approach. The aim of this study was to evaluate the benefits of a food optimized for blood alcohol reduction (OFBAR) on blood alcohol levels in healthy individuals. Patients underwent a four-way crossover randomized clinical trial, with 20 participants (10 men and 10 women), in four interventions: alcohol and fasting, alcohol and optimized food, alcohol and control meal, and alcohol and full meal. The night before, the participants received a standardized dinner and the next morning they underwent the intervention with the food designated by randomization and offered the consumption of vodka (0.35g of pure alcohol / kg of body weight - for men and 0.30g for women). Blood alcohol was measured using a breathalyzer for up to 90 min. After each intervention, the participants answered questionnaires regarding palatability and satiety in relation to the foods offered. It was found that the optimized food reduces alcohol absorption by up to 30% compared to the fasting group. With a positive evaluation for sensory characteristics and adequate satiety (neither stuffed nor hungry), OFBAR proved to be a great option to reduce alcohol absorption, with low caloric value (147 Kcal in 47 g), nutritious and convenient for transport and consumption. OFBAR is a technology that helps reduce alcohol absorption and thus can be used to help reduce excessive alcohol consumption and acute intoxication.