Journal of Clinical Medicine Article Dietary Nutrient Intake, Alcohol Metabolism, and Hangover Severity Joris C. Verster 1,2,3,* , Sterre A. Vermeulen 1, Aurora J. A. E. van de Loo 1,2 , Stephanie Balikji 1, Aletta D. Kraneveld 1,2 , Johan Garssen 1,4 and Andrew Scholey 3 1 Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Utrecht University, 3584CG Utrecht, The Netherlands 2 Institute for Risk Assessment Sciences (IRAS), Utrecht University, 3584CM Utrecht, The Netherlands 3 Centre for Human Psychopharmacology, Swinburne University, Melbourne, VIC 3122, Australia 4 Nutricia Research, 3584CT Utrecht, The Netherlands * Correspondence:
[email protected]; Tel.: +31-030-253-6909 Received: 14 July 2019; Accepted: 24 August 2019; Published: 27 August 2019 Abstract: Several dietary components have been shown to influence alcohol metabolism and thereby potentially affect the development of a hangover. From the literature, it is evident that dietary nicotinic acid and zinc play a pivotal role in the oxidation of ethanol into acetaldehyde. The aim of the current study was to associate dietary intake of nicotinic acid and zinc with hangover severity. To this end, data from n = 23 healthy social drinkers who participated in a naturalistic hangover study were analyzed. n = 10 of them reported to be hangover-resistant (the control group), whereas n = 13 reported to have regular hangovers (the hangover-sensitive group). Two 24 h dietary recall records were completed, one for the day of alcohol consumption and another one for an alcohol-free control day. Dietary nutrient intake was averaged and did not significantly differ between hangover-sensitive and hangover-resistant drinkers.