Cues that signal the alcohol content of a beverage and their effectiveness at altering drinking rates in young social drinkers

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Cues that signal the alcohol content of a beverage and their effectiveness at altering drinking rates in young social drinkers. / Higgs, Suzanne; Stafford, LD; Attwood, AS; Walker, SC; Terry, P.

In: Alcohol and Alcoholism, Vol. 43, No. 6, 01.02.2009, p. 630-5.

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@article{97b77ceba8454f97aef2062b28e5f643,
title = "Cues that signal the alcohol content of a beverage and their effectiveness at altering drinking rates in young social drinkers",
abstract = "AIMS: The aim of this study was to assess the impact of cues that signal the alcoholic strength of a beverage on drinking rate in young social drinkers. METHODS: In Experiment 1, two groups of young social drinkers (n=20 per group) consumed a lager-based drink containing either 3% or 7% alcohol-by-volume. The pattern of drinking behaviour was observed, and drinking time was recorded. Self-reported mood was measured across the session, and participants also provided ratings of the drinks' sensory and hedonic properties. Experiment 2 replicated Experiment 1, but used a within-subjects design (n=12). RESULTS: In both experiments, participants took significantly longer to consume the 7% drink compared with the 3% drink, and the total inter-sip interval was longer for the 7% drink. These effects were most closely related to the participants' changing estimates of alcohol strength across the test session, alongside concomitant changes in various aspects of self-reported mood. Sensory and hedonic evaluations of the drinks did not affect drinking behaviour in either experiment. CONCLUSIONS: The findings suggest that the consumption rate of an alcoholic beverage can be modulated by its alcohol content, and that the perceived pharmacological effect of the alcohol serves as an effective signal to alter drinking behaviour.",
author = "Suzanne Higgs and LD Stafford and AS Attwood and SC Walker and P Terry",
year = "2009",
month = feb,
day = "1",
doi = "10.1093/alcalc/agn053",
language = "English",
volume = "43",
pages = "630--5",
journal = "Alcohol and Alcoholism",
issn = "0735-0414",
publisher = "Oxford University Press",
number = "6",

}

RIS

TY - JOUR

T1 - Cues that signal the alcohol content of a beverage and their effectiveness at altering drinking rates in young social drinkers

AU - Higgs, Suzanne

AU - Stafford, LD

AU - Attwood, AS

AU - Walker, SC

AU - Terry, P

PY - 2009/2/1

Y1 - 2009/2/1

N2 - AIMS: The aim of this study was to assess the impact of cues that signal the alcoholic strength of a beverage on drinking rate in young social drinkers. METHODS: In Experiment 1, two groups of young social drinkers (n=20 per group) consumed a lager-based drink containing either 3% or 7% alcohol-by-volume. The pattern of drinking behaviour was observed, and drinking time was recorded. Self-reported mood was measured across the session, and participants also provided ratings of the drinks' sensory and hedonic properties. Experiment 2 replicated Experiment 1, but used a within-subjects design (n=12). RESULTS: In both experiments, participants took significantly longer to consume the 7% drink compared with the 3% drink, and the total inter-sip interval was longer for the 7% drink. These effects were most closely related to the participants' changing estimates of alcohol strength across the test session, alongside concomitant changes in various aspects of self-reported mood. Sensory and hedonic evaluations of the drinks did not affect drinking behaviour in either experiment. CONCLUSIONS: The findings suggest that the consumption rate of an alcoholic beverage can be modulated by its alcohol content, and that the perceived pharmacological effect of the alcohol serves as an effective signal to alter drinking behaviour.

AB - AIMS: The aim of this study was to assess the impact of cues that signal the alcoholic strength of a beverage on drinking rate in young social drinkers. METHODS: In Experiment 1, two groups of young social drinkers (n=20 per group) consumed a lager-based drink containing either 3% or 7% alcohol-by-volume. The pattern of drinking behaviour was observed, and drinking time was recorded. Self-reported mood was measured across the session, and participants also provided ratings of the drinks' sensory and hedonic properties. Experiment 2 replicated Experiment 1, but used a within-subjects design (n=12). RESULTS: In both experiments, participants took significantly longer to consume the 7% drink compared with the 3% drink, and the total inter-sip interval was longer for the 7% drink. These effects were most closely related to the participants' changing estimates of alcohol strength across the test session, alongside concomitant changes in various aspects of self-reported mood. Sensory and hedonic evaluations of the drinks did not affect drinking behaviour in either experiment. CONCLUSIONS: The findings suggest that the consumption rate of an alcoholic beverage can be modulated by its alcohol content, and that the perceived pharmacological effect of the alcohol serves as an effective signal to alter drinking behaviour.

U2 - 10.1093/alcalc/agn053

DO - 10.1093/alcalc/agn053

M3 - Article

C2 - 18583545

VL - 43

SP - 630

EP - 635

JO - Alcohol and Alcoholism

JF - Alcohol and Alcoholism

SN - 0735-0414

IS - 6

ER -