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American Journal of Clinical Nutrition, Vol 19, 255-259, Copyright © 1966 by The American Society for Clinical Nutrition, Inc.

Ethanol and Alimentary Lipemia

ALAN C. BREWSTER M.D.1, HAL G. LANKFORD PH.D.1, MILTON G. SCHWARTZ M.D.1, and JAMES F. SULLIVAN M.D.1

1 From the Departments of Medicine and Pathology, Creighton University, School of Medicine, 2305 South 10th Street, Omaha, Nebraska

It was found that following the ingestion of alcohol in an amount comparable to that commonly used by many people as an appetizer triglyceride levels were significantly higher during the postprandial period than when the same meal was ingested without alcohol. Evaluation of gastric emptying and of postheparin lipolytic activity indicated that the alcohol-augmented alimentary lipemia did not result from alteration in either of these functions. Alcohol alone is known to elevate triglyceride levels. The increase in postprandial lipemia produced by alcohol, therefore, must represent increased hepatic triglyceride synthesis and release. This may result from increased peripheral fatty acid mobilization or by a more direct influence of alcohol on fat synthesis.




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