Gastrointestinal absorption of ethanol

Gastrointestinal absorption of ethanol refers to the process by which ethanol (alcohol) is taken up from the digestive tract into the bloodstream after ingestion. Ethanol is absorbed primarily by passive diffusion in the stomach (about 20%) and in the small intestine (about 80%)[4][3][1]. The rate and extent of absorption depend on gastric emptying, the presence of food, and the concentration and volume of ingested ethanol[1][2][3]. Food slows gastric emptying and thus delays and reduces peak blood ethanol concentrations[1][2][3]. Ethanol does not require a protein transporter; it rapidly diffuses across cell membranes. Gastric alcohol dehydrogenase (ADH) metabolizes a small fraction of ethanol before it reaches systemic circulation (first-pass metabolism)[4]. Variability in absorption can lead to unpredictable blood alcohol levels, especially when ethanol interacts with certain oral drug formulations, sometimes causing dangerous 'dose dumping' of drugs[5]. Ethanol absorption is not a molecular target but a physiological process modulated by gastrointestinal factors.

Other names

Ethanol GI absorptionAlcohol absorption (gastrointestinal)Ethanol uptake (gut)Absorption of alcohol from the GI tract