Citation

Ridout F, Gould S, Nunes C, Hindmarch I. Alcohol Alcohol. 2003; 38(4): 381-385.

Affiliation

HPRU Medical Research Centre, Guildford and Department of Gastroenterology, Epsom General Hospital, Epsom, UK.

Copyright

(Copyright © 2003, Oxford University Press)

DOI

unavailable

PMID

12814909

Abstract

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.

Language: en