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  • 1 Military Hospital Outpatient Department H-1134 Budapest Róbert Károly krt. 44 Hungary
  • | 2 Semmelweis University Faculty of Health Sciences H-1088 Budapest Vas u. 17 Hungary
  • | 3 Medical Service-providing Ltd. Budaörs Health Centre H-2040 Budaörs Kossuth L. u. 9 Hungary
  • | 4 Semmelweis University Department of Pharmacognosy H-1085 Budapest Ülloi u. 26 Hungary
  • | 5 Himmerland Sygehus Department of Internal Medicine DK-8200 Farsø Olof Palmes Allè 43-45 Denmark
  • | 6 Central Laboratory of Semmelweis University H-1083 Budapest Korányi S. u. 2/a Hungary
  • | 7 Pannon University Department of Electrical Engineering and Information Systems H-8200 Veszprém Egyetem u. 10 Hungary
  • | 8 Semmelweis University 2nd Department of Internal Medicine, Medical Faculty H-1088 Budapest Szentkirályi u. 46 Hungary
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The effect of moderate alcohol consumption on insulin sensitivity is actually a topic of intense research nowadays. In this study we investigated the effect of moderate consumption of white wine in subjects with metabolic syndrome. Thirty-two patients with metabolic syndrome participated in this prospective, randomised, double-blind study. The subjects received either Müller-Thurgau (n=14) or Pintes (n=18) sort of wine for 4 weeks. Male and female subjects consumed 300 ml wine (30 g alcohol) and 200 ml wine (20 g alcohol) per day, respectively. Clinical and laboratory parameters were determined before and after the period of wine consumption. The HOMA-IR showed a significant decrease upon the consumption of both sorts of wine as compared to the baseline (Müller-Thurgau group: 1.85±2.1 vs. 1.06±0.6; P=0.03; Pintes group: 2.28±2.04 vs. 1.08±0.6; P=0.002). Four weeks of wine consumption lead to significant decreased of ALT (alanine aminotransferase; Müller-Thurgau group: P=0.003; Pintes group: P=0.002) and AST (aspartate aminotransferase; Müller-Thurgau group: P=0.003; Pintes group: P=0.02). Epidermal growth factor (EGF) levels increased significantly in both groups (Müller-Thurgau group: P=0.004; Pintes group: P=0.001). The plasma reducing capacity increased significantly upon the consumption of both sorts of wine (Müller-Thurgau group: P=0.002; Pintes group: P=0.001). In patients consuming Müller-Thurgau there was a significant decrease of total cholesterol (5.4±1.4 vs. 4.9±1.2 mmol l−1; P=0.006) and LDL-cholesterol (3.9±1.1 vs. 3.6±1.2 mmol l−1; P=0.04) levels. In the Pintes group we found no significant difference either in total cholesterol (5.1±0.6 vs. 5.0±0.7 mmol l−1; P=0.25) or LDL-cholesterol (3.6±0.6 vs. 3.6±0.6 mmol l−1; P=0.5) concentrations. The results of our study confirm that moderate consumption of white wine increases insulin sensitivity and EGF levels in persons with metabolic syndrome.

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Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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