Alcohol utilization and dependence with special reference to protein level in a liquid diet for rats

Experiments were carried out with a nutritionally balanced diet to test the response of rats to levels of ethanol between 0% and 6%, and to different levels and sources of protein and amino acid supplements in relation to alcohol utilization and withdrawal seizures. The high-calorie/high-carbohydrate liquid diet was well tolerated when the alcohol level was less than 30% of total calories, or 4.5% of diet. When alcohol was provided at 6% of diet, or 33% of total calories, growth and withdrawal seizure rates were negatively affected in comparison with the lower ethanol levels, even though ethanol consumption (in g/kg/day) was not different. The 6% alcohol diet was then altered through the addition of more protein calories, from 13% to 20%. This supplementation improved growth rate of the animals and reduced the rate of withdrawal seizures. The improvement from the additional protein was observed with both casein and soy protein, and was not attributable to any one or even several amino acids that might serve as transmitter precursors. A mixture of all essential amino acids representing the difference in amino acids between 13% and 20% casein protein calories was an effective as the equivalent amount of intact protein. The nonessential amino acids equivalent to 7% casein protein calories, when added to the 13% protein calories diet, increased the rate of withdrawal seizures, presumably by exacerbating the protein deficiency in the 13% protein diet. It was concluded that a 1000-1200 kcal/kg diet with 20% kcal from protein and 50% kcal from carbohydrate provides an optimal nutrient balance for efficient utilization of a 6% ethanol liquid diet for rats.