Effect of intragastric infusions of ethanol and wine on serum gastrin concentration and gastric acid secretion

Walter L. Peterson, Cora Barnett, John H. Walsh

Research output: Contribution to journalArticle

65 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)1390-1395
Number of pages6
JournalGastroenterology
Volume91
Issue number6
DOIs
StatePublished - Dec 1986

ASJC Scopus subject areas

  • Hepatology
  • Gastroenterology

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