Optimized food: A strategy for reducing blood alcohol concentration

Alcohol Use Disorder (AUD), a chronic, multifactorial condition, heightens mortality risks and can exacerbate comorbidities with age due to indiscriminate alcohol consumption. Ingesting food before and during alcohol intake can attenuate peak blood alcohol concentration. This study aims to evaluate the efficacy of Optimized Food Bar for Blood Alcohol Reduction (OFBAR) in healthy individuals. A four-way Randomized Crossover Clinical Trial enrolled twenty participants, incorporating four alcohol intake intervention, each with different meal conditions (fasting, OFBAR, control meal, full meal), randomized and alternated. Participants underwent morning testing with randomly assigned meals prior to vodka consumption (0.35 g/kg for men and 0.30 g/kg for women). Blood alcohol concentration was measured via breathalyzer for 90 minutes. Post-intervention, participants assessed meal impressions and satiety. Both OFBAR and the control meal reduced alcohol absorption by approximately 30% compared with fasting, as assessed by relative bioavailability based on area under curve (AUC0-t). OFBAR emerged as a viable method, yielding fewer calories than control meal, nutritional value, and convenience. Participants favored its organoleptic attributes, reporting satisfactory satiety without excess. Encouraging strategies like OFBAR could mitigate acute intoxication and associated repercussions, such as accidents, violence, or health deterioration.