Table 3.

Food Effects on Peak Blood Alcohol Concentration and Bioavailability

Food	Kcal	pBAC	pBACr%	pBACr% range	pBACr%Kcal	TTP	BA90	BA90r%
NF	0	0.064 (0.003)*	NA	NA	NA	27.6 (1.9)***	3.77 (0.14)*	NA
SSM	210	0.047 (0.002)*	24.7	−18.0–57.4	11.8	40.0 (3.9)†	2.91 (0.10)*	22.0
RABB	210	0.031 (0.002)	50.4	22.1–93.2	24.0	42.9 (3.4)	2.08 (0.14)	45.0
MCM	635	0.020 (0.002)*	67.7	39.2–88.7	10.7	62.4 (4.6)**	1.19 (0.12)*	67.9

Results reported as mean or mean (standard error of the mean), n = 21. All statistical differences are two-tailed Tukey's test comparisons to the RABB: ^*P < .0001, ^**P < .001, ^***P < .01, ^†P > .05 (not significant).

BA90, the average bioavailability of alcohol over 90 minutes as measured by the area under the BAC-time curve; BA90r%, the average % reduction of the BA90 compared to the NF condition; BAC, blood alcohol concentration; Food, experimental arm; Kcal, energy in kilocalories; NA, not applicable; NF, no food; pBAC, mean peak BAC%; pBACr%, mean % reduction of the pBAC compared to the NF condition; pBACr%Kcal, the average pBACr% per 100 calories of food; pBACr% range, the range of pBACr% values; TTP, the average time to pBAC from the start of drinking.