Low-proof alcoholic beverages and gastroesophageal reflux

Area of Science:

• Gastroenterology
• Digestive Health
• Alcohol and Health

Background:

• Previous research linked high-proof alcohol to increased gastroesophageal reflux.
• Limited data exists on the reflux effects of common low-proof alcoholic beverages.

Purpose of the Study:

• To investigate and compare the gastroesophageal reflux effects of white wine and beer versus control beverages in healthy volunteers.
• To determine if ethanol concentration or pH are the primary drivers of reflux.

Main Methods:

• Ambulatory 24-hour esophageal pH monitoring was used in healthy volunteers.
• Participants ingested 300 ml of white wine (7.5% v/v, pH 3.2), beer (7.0% v/v, pH 4.5), water (pH 3.2), a nonalcoholic beverage (pH 3.2), or an ethanol solution (7.5% v/v, pH 7.6).

Main Results:

• White wine significantly increased the fraction of time with esophageal pH < 4 (13.2%) compared to beer (3.6%), water (0.9%), ethanol (1.3%), and the nonalcoholic beverage (0.9%).
• Beer also provoked significantly more reflux than water.
• Reflux induction by white wine and beer was not correlated with their ethanol content or pH.

Conclusions:

• Both white wine and beer can induce gastroesophageal reflux in healthy individuals.
• The observed reflux is not attributable to ethanol concentration or beverage pH.
• The underlying mechanism responsible for white wine and beer-induced reflux requires further investigation.