Does sugar make your alcoholic drink less dangerous?

Researchers had 26 women, approximately 25 years of age, complete four trials, each separated by at least two days. The trials involved consuming a small amount of alcohol (vodka) mixed with water, aspartame, or two different doses of sugar (15 g or 50 g). After drinking, participants' BrACs were sampled over a 3½-hour period. During this time, their cognitive performance, self-reported estimations of BrAC, ratings of intoxication, and willingness to drive a motor vehicle were recorded.

Results showed that consuming alcohol with sugar-containing mixers yielded lower peak BrAC than mixers containing an artificial sweetener or no sweetener. Greater reductions were observed with the higher dose of sugar (37% lower with 50 g compared to 8% lower with 15 g of sugar). The authors speculated that adding sugar to alcoholic beverages may significantly decrease the rate of gastric emptying (nutrients passing from the stomach to the upper intestine, the main site of alcohol absorption).This effect would facilitate alcohol metabolism, so that less alcohol would enter the blood circulation. A reduction in BrAC may help reduce the risk of alcohol-related harm.