Table 5.

Effect of alcoholic beverages upon the gastric emptying of a solid meal

Control liquid I (nonalcoholic)	T_Lag (min)	T ½ (min)	Alcoholic beverages	T_Lag (min)	T ½ (min)	Control liquid II (alcoholic)	T_Lag (min)	T ½ (min)
Isotonic glucose solution, 400 ml	42 ± 4	155 ± 7	Beer 4.7 %vol, 400 ml	84 ± 7 a	206 ± 11 b	4.7 %vol, 400 ml	73 ± 6 c	197 ± 9 d
Isotonic glucose solution, 200 ml	30 ± 3	144 ± 6	Red wine 13.7 %vol, 200 ml	79 ± 7 e	209 ± 11 f	13.7 %vol, 200 ml	76 ± 4 g	207 ± 9 h
Isotonic glucose solution, 100 ml	26 ± 4	144 ± 8	Whisky 43.5 %vol, 100 ml	86 ± 5 i	248 ± 16 j	43.5 %vol, 100 ml	79 ± 7 k	242 ± 16 l

T_Lag lag phase, T _½ gastric half emptying time

Within the particular examination blocks the following differences were found to be statistically significant

Block “Beer”: ^a p = 0.000136 and ^c p = 0.000146 in comparison to T_Lag, as well as ^b p = 0.000368 and ^d p = 0.00188 in comparison to T _½ of a solid meal after intake of 400 ml of 5 % glucose solution

Block “Wine”: ^e p = 0.000136 and ^g p = 0.000146 in comparison to T_Lag, as well as ^f p = 0.000180 and ^h p = 0.000207 in comparison to T _½ of a solid meal after intake of 200 ml of 5 % glucose solution

Block “Whisky”: ⁱ p = 0.000136 and ^k p = 0.000136 in comparison to T_Lag, as well as ^j p = 0.000232 and ^l p = 0.000350 in comparison to T _½ of a solid meal after intake of 100 ml of 5 % glucose solution