A high-fat meal or injection of lipids stimulates ethanol intake
A high-fat meal or injection of lipids stimulates ethanol intake
复制标题
DOI：
10.1016/j.alcohol.2004.08.009
复制
发表时间：
2004-10-01
期刊：
影响因子：
2.3
通讯作者：
Hoebel, BG
中科院分区：
文献类型：
--
作者：
Carrillo, CA;Leibowitz, SF;Hoebel, BG
早期的研究结果支持了膳食脂肪和乙醇摄入之间可能存在关系的观点，但目前尚不清楚急性脂肪暴露是否会直接增加乙醇消耗。在目前的一系列实验中，我们研究了每天过量摄入脂肪、一顿高脂肪餐或注射脂肪是否会增加乙醇摄入量。在实验1中，成年Sprague-Dawley大鼠维持高脂肪饮食（50%脂肪）7天，随后切换到实验室饲料饮食，同时训练饮用9%乙醇。吃了大量高脂肪食物的老鼠随后喝了最多的乙醇。在实验2中，与食用等量低脂（10%脂肪）膳食后相比，高脂肪饮食（50%脂肪）1小时的膳食产生了7%乙醇消耗量的显著增加。在实验3中，通过腹腔注射脂肪乳剂Intralipid（20%脂肪，5.0 ml）来消除脂肪的口腔感觉效应。与生理盐水相比，脂内注射增加了9%乙醇的摄入。这一发现与注射等量50%葡萄糖溶液的结果相反，后者抑制了乙醇的摄入。这些发现提供了新的证据来支持膳食脂肪和乙醇消耗量之间的正相关关系。(c) 2005爱思唯尔公司版权所有。
Findings of earlier studies support the idea of a possible relation between dietary fat and ethanol intake, but it is unclear whether acute exposure to fat can increase ethanol consumption directly. In the current series of experiments, we examined whether daily overeating of fat, a single high-fat meal, or the injection of fat can increase ethanol intake. In Experiment 1, adult Sprague-Dawley rats were maintained on a high-fat diet (50% fat) for 7 days and switched subsequently to a laboratory chow diet while being trained to drink 9% ethanol. Rats that had eaten the greatest amount of the high-fat diet subsequently drank the most ethanol. In Experiment 2, a 1-h meal of the high-fat diet (50% fat) produced a significant increase in 7% ethanol consumption in comparison with what occurred after consumption of an equicaloric, low-fat (10% fat) meal. In Experiment 3, the orosensory effect of fat was eliminated with an intraperitoneal injection of a fat emulsion, Intralipid (20% fat, 5.0 ml). The injection of Intralipid, in comparison with saline, increased the ingestion of 9% ethanol. This finding is in contrast to what occurred with injection of an equicaloric, 50% glucose solution, which suppressed ethanol intake. These findings provide new evidence to support a positive relation between dietary fat and the consumption of ethanol. (c) 2005 Elsevier Inc. All rights reserved.