Short-term oral exposure to white wine transiently lowers serum free fatty acids

M.M. Joosten, C. de Graaf, A. Rietman, R.F. Witkamp, H.F.J. Hendriks

Research output: Contribution to journalArticleAcademicpeer-review

10 Citations (Scopus)


In humans little is known as to whether oral sensory stimulation with alcohol elicits cephalic phase responses. This study sought to determine whether oral alcohol exposure, in the form of white wine, provokes cephalic phase responses in normal-weight and overweight women. In a semi-randomized, crossover trial, eleven normal-weight and eleven overweight women sham-fed, after an overnight fast under three separate conditions 4 weeks apart, cake (750 kJ), 25 cL white wine (750 kJ; 26 g alcohol) and 25 cL water. Blood was drawn prior to and for 30 min after two 3-min episodes of modified sham-feeding (MSF). Blood samples were analyzed for free fatty acid (FFA), triglyceride, glucose, pancreatic polypeptide (PP), insulin and alcohol concentrations. Incremental area under the curves (IAUC) of FFA concentrations differed significantly between the three treatments but not between BMI categories. After MSF with wine, FFA concentrations dropped to a minimum of 77 ± 3% of baseline concentrations at t = 12 ± 2 min after baseline and returned to baseline after 30 min, whereas after MSF with cake and water, FFA concentrations gradually increased. In conclusion, short-term oral white wine exposure substantially and temporarily decreases FFA concentrations suggesting a cephalic phase response of alcohol. This effect occurred regardless of BMI.
Original languageEnglish
Pages (from-to)124-129
Issue number1
Publication statusPublished - 2010


  • moderate alcohol-consumption
  • postprandial lipid-metabolism
  • phase insulin-release
  • cephalic phase
  • mixed meal
  • substrate mobilization
  • sensory stimulation
  • glucose-metabolism
  • food-intake
  • humans


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