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Effect of Amino Acids on the Rate of Disappearance of Alcohol from the Blood

JOSEPH SCHILLER, M.D.; ROBERT E. PECK, M.D.; MOE A. GOLDBERG, M.D.

AMA Arch Neurol. 1959;1(2):127-132.

	Since this article does not have an abstract, we have provided the first 150 words of the full text PDF and any section headings.

The effects of various foodstuffs on the rate of alcohol disappearance from blood has been investigated in animal and in man. The utilization of glucose to which insulin is added has developed into a therapeutic technique used in the treatment of acute alcoholism.¹ By contrast, lipids have been tested to a much less extent, and the available evidence indicates that their effect on the rate of alcohol utilization is negligible.^2,3,9 Amino acids administered to experimental animals have seldom been given by infusion,⁴ mainly orally,^5,6,8,9 and rarely as pure amino acids.¹¹ In man the oral route is the more popular one,^6,7 except post-operatively, when amino acids are administered intravenously, together with alcohol and glucose to make up the desired number of calories.¹² The oral administration of both alcohol and food has the disadvantage of obscuring the mechanism of action of amino acids on . . . [Full Text PDF of this Article]

Author Affiliations
New York

Veterans Administration Hospital, Department of Psychiatry and Neurology.

Footnotes
Accepted for publication Feb. 3, 1959.

Two preparations were used: 1. Amigin, with a content (powder) in amino acids approximating the following distribution: leucine 9.1%, valine[ill] 5.3%, lysine 5.1%, isoleucine 4.9%, phenylalanin 3.9%, arginine 3.2%, threonine 2.9%, methionin[ill] 2.6%, histidine 1.9%, tryptophan 1.3%, glutam[ill] acid 17.1%, proline 6.2%, serine 4.9%, aspart[ill] acid 4.7%, alanine 4.2%, hydroxyproline 1.5[ill] aminoacetic acid (glycine) 0.4%, cystine 0.3%, a[ill] tyrosine 2.0%. 2. Aminosol, containing arginine[ill] 6.6%, histidine 2.9%, lysine 8.4%, tryptophan 1.2%, phenylalanine 3.3%, tyrosine 2.9%, cystine 2.7%, methionine 3.0%, threonine 5.9%, leucine 13.7%, isoleucine 5.7%, valine 5.8%, aspartic acid 2.8%, glutamic acid 5.4%, and significant amounts of aminoacetic acid, alanine, serine, and proline.

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