The food-induced lowering of BAC has been recognized for over a century (185, 186), yet the precise mechanisms underlying this effect remain only partially understood. As discussed earlier, food decreases alcohol bioavailability partly by slowing alcohol absorption, which increases FPM. Beyond these effects, food also significantly enhances the systemic elimination of alcohol (2). Studies have shown that compared to drinking in the fasted state, consuming alcohol after a meal (187–189) or even eating a few hours after drinking (189) increases alcohol elimination rate (AER) by 25–50%. Notably, food increases the AER even when alcohol is administered intravenously, demonstrating that this effect is independent of food’s impact on absorption and FPM (2, 103, 190).
