@article{10.1172/JCI113428, author = {J J Shelmet AND G A Reichard AND C L Skutches AND R D Hoeldtke AND O E Owen AND G Boden}, journal = {The Journal of Clinical Investigation}, publisher = {The American Society for Clinical Investigation}, title = {Ethanol causes acute inhibition of carbohydrate, fat, and protein oxidation and insulin resistance.}, year = {1988}, month = {4}, volume = {81}, url = {https://www.jci.org/articles/view/113428}, pages = {1137-1145}, abstract = {To study the mechanism of the diabetogenic action of ethanol, ethanol (0.75 g/kg over 30 min) and then glucose (0.5 g/kg over 5 min) were infused intravenously into six normal males. During the 4-h study, 21.8 +/- 2.1 g of ethanol was metabolized and oxidized to CO2 and H2O. Ethanol decreased total body fat oxidation by 79% and protein oxidation by 39%, and almost completely abolished the 249% rise in carbohydrate (CHO) oxidation seen in controls after glucose infusion. Ethanol decreased the basal rate of glucose appearance (GRa) by 30% and the basal rate of glucose disappearance (GRd) by 38%, potentiated glucose-stimulated insulin release by 54%, and had no effect on glucose tolerance. In hyperinsulinemic-euglycemic clamp studies, ethanol caused a 36% decrease in glucose disposal. We conclude that ethanol was a preferred fuel preventing fat, and to lesser degrees, CHO and protein, from being oxidized. It also caused acute insulin resistance which was compensated for by hypersecretion of insulin.}, number = {4}, doi = {10.1172/JCI113428}, url = {https://doi.org/10.1172/JCI113428}, }