Document Detail


The effects of carbon dioxide in champagne on psychometric performance and blood-alcohol concentration.
MedLine Citation:
PMID:  12814909     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
AIMS: To assess the effects of carbon dioxide (CO(2)) in champagne on psychomotor performance and blood-alcohol concentration (BAC). METHODS: Twelve subjects consumed ethanol (0.6 g/kg body weight) served as champagne or champagne with the CO(2) removed, in a crossover study. RESULTS: Champagne produced significantly greater BACs and significantly increased reaction times in a divided attention task, than degassed champagne. CONCLUSIONS: The CO(2) in champagne may accelerate absorption of alcohol, leading to more rapid or severe intoxication.
Authors:
Fran Ridout; Stuart Gould; Carlo Nunes; Ian Hindmarch
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Alcohol and alcoholism (Oxford, Oxfordshire)     Volume:  38     ISSN:  0735-0414     ISO Abbreviation:  Alcohol Alcohol.     Publication Date:    2003 Jul-Aug
Date Detail:
Created Date:  2003-06-19     Completed Date:  2003-10-23     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8310684     Medline TA:  Alcohol Alcohol     Country:  England    
Other Details:
Languages:  eng     Pagination:  381-5     Citation Subset:  IM    
Affiliation:
HPRU Medical Research Centre, Guildford and Department of Gastroenterology, Epsom General Hospital, Epsom, UK.
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MeSH Terms
Descriptor/Qualifier:
Alcohol Drinking / blood
Alcoholic Beverages*
Area Under Curve
Attention / drug effects,  physiology
Carbon Dioxide / pharmacology*
Cross-Over Studies
Ethanol / blood*,  pharmacology*
Female
Humans
Male
Pilot Projects
Psychomotor Performance / drug effects*,  physiology
Reaction Time / drug effects,  physiology
Chemical
Reg. No./Substance:
124-38-9/Carbon Dioxide; 64-17-5/Ethanol

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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