Drinking Alcohol with Meals Reduces Subsequent Rise in Blood sugar Levels
Alcohol is known to reduce sugar formation in the body and increase sensitivity to insulin, which is a desirable health outcome.
The objective of this realistic experimental study was to test whether alcoholic beverages consumed alone, with a meal, or one hour before a meal would reduce postprandial glycerin (after-meal blood sugar) in healthy subjects.
The researchers found that “in realistic settings, alcoholic beverage consumption lowers postprandial glycemia by 16–37%, which represents an unrecognized mechanism by which alcohol may reduce the risk of chronic disease,” especially cardiovascular disease and diabetes.
The study was conducted by researchers at the Human Nutrition Unit at the University of Sydney in Australia and published in the American Journal of Clinical Nutrition.
- Brand-Miller, J. C., et al. Effect of alcoholic beverages on postprandial glycemia and insulinemia in lean, young, healthy adults. American Journal of Clinical Nutrition, 2007, 85(6), 1545-1551.
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