Researchers have identified ingredients in food that could increase alcohol metabolism (191–194). For example, using a within-subject design, Lundquist and Wolthers (191) found that consuming isocaloric fructose, but not glucose, two hours after alcohol ingestion increased AER by 50%. Similarly, Soterakis and Iber (192) showed that the ingestion of fructose increased the elimination rate of intravenously administered alcohol by 32% compared to isocaloric glucose. However, attempts to use fructose in clinical settings for treating acute alcohol intoxication have had mixed results. While some replicated the fructose effect (195), others found no clinical benefit and noted potential harm, including elevated serum uric acid and lactate levels (196).
