Alcohol metabolism and psychomotor function after consuming different alcoholic beverages: baijiu, beer and wine

This study aimed to characterize the pharmacokinetics of blood alcohol and acetaldehyde, quantify acute psychomotor impairment, and evaluate the influence of beverage type under standardized alcohol dosing in healthy Han Chinese adults.

Eleven participants with the ALDH2*1/*1 genotype consumed baijiu, beer, and red wine on separate occasions at a standardized alcohol dose of 0.8 g/kg. Blood alcohol concentrations and blood acetaldehyde concentrations were measured for 8 h. Psychomotor function was evaluated with four validated tasks, and mood states were assessed with the Profile of Mood States and the Biphasic Alcohol Effects Scale.

The earliest blood alcohol concentration peak was observed in six participants after baijiu, four after red wine, and one after beer; similarly, the earliest blood acetaldehyde concentration peak occurred in six participants after baijiu, two after red wine, and three after beer. All beverages induced time-dependent psychomotor impairments (P <0.05), but no significant differences were detected between beverage types (P >0.05). Mood state assessments also revealed significant time effects (P <0.05). Notably, blood acetaldehyde concentrations were negatively correlated with hand-eye coordination (pursuit rotor task, r = -0.368, P = 0.035), whereas blood alcohol concentrations were positively correlated with subjective stimulation (r = 0.544, P = 0.001).

Although alcohol absorption kinetics differ among beverage types, likely due to concentration-dependent effects on gastric emptying, the acute effects on psychomotor function and mood remain comparable at equivalent alcohol doses. This suggests that beverage type does not influence the extent of functional impairment.

Although different alcoholic beverages exhibit distinct pharmacokinetic profiles, their acute effects on psychomotor function and mood are comparable when equivalent doses of alcohol are consumed. These findings suggest that blood alcohol concentration, rather than beverage type, is the primary determinant of alcohol-induced impairment.