ENERGY VALUE OF MODERATE ALCOHOL-CONSUMPTION BY HUMANS

We investigated the effects of an equal-energetic substitution of etha nol for dietary carbohydrate in high- and low-fat diets on energy expe nditure and body composition. During the controlled feeding study, sub jects maintained their weights and consumed only food and drink provid ed by the US Department of Agriculture Beltsville Human Nutrition Rese arch Center's Diet Study Facility. Subjects (16 men and 32 women) were divided equally into two groups and consumed either a high- or low-fa t diet for 16 wk. The feeding period was divided into two 8-wk periods during which either ethanol or carbohydrate was added to the diet (5% of total daily energy intake) in a crossover design. The metabolizabl e energy content of the diets (with supplements) was determined for al l subjects through measurement of total food intake and fecal and urin ary losses for 7 d during both 8-wk periods. Energy expenditure, measu red for 24 h in a room calorimeter at the end of each 8-wk period, was the same for both periods. Metabolizable energy intake and changes in total-body energy content were used to calculate the total amount of energy expended by each subject for 7 wk during each 8-wk period. Tota l energy expenditure for 7 wk was the same when subjects consumed eith er ethanol or carbohydrate. These data clearly show that on an energy basis ethanol and carbohydrate are utilized in the diet with the same efficiency. These data are consistent with the efficiency of use of al cohol for maintenance of metabolizable energy being the same as that f or carbohydrate.