title: The effects of carbon dioxide in champagne on psychometric performance and blood-alcohol concentration.
abstract: OBJECTIVE
  To assess the effects of carbon dioxide (CO(2)) in champagne on psychomotor performance and blood-alcohol concentration (BAC).
  
  
  METHODS
  Twelve subjects consumed ethanol (0.6 g/kg body weight) served as champagne or champagne with the CO(2) removed, in a crossover study.
  
  
  RESULTS
  Champagne produced significantly greater BACs and significantly increased reaction times in a divided attention task, than degassed champagne.
  
  
  CONCLUSIONS
  The CO(2) in champagne may accelerate absorption of alcohol, leading to more rapid or severe intoxication.
authors.affiliation: HPRU Medical Research Centre, Guildford and Department of Gastroenterology, Epsom General Hospital, Epsom, UK.
authors.forename: Fran
authors.initials: F
authors.lastname: Ridout
authors.forename: Stuart
authors.initials: S
authors.lastname: Gould
authors.forename: Carlo
authors.initials: C
authors.lastname: Nunes
authors.forename: Ian
authors.initials: I
authors.lastname: Hindmarch
mesh_terms: D000428:Alcohol Drinking / Q000097:blood; D000434:Alcoholic Beverages; D019540:Area Under Curve; D001288:Attention / Q000187:drug effects / Q000502:physiology; D002245:Carbon Dioxide / Q000494:pharmacology*; D018592:Cross-Over Studies; D000431:Ethanol / Q000097:blood* / Q000494:pharmacology*; D005260:Female; D006801:Humans; D008297:Male; D010865:Pilot Projects; D011597:Psychomotor Performance / Q000187:drug effects* / Q000502:physiology; D011930:Reaction Time / Q000187:drug effects / Q000502:physiology
chemical_list: D002245:Carbon Dioxide; D000431:Ethanol