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Abstract
The effect of fresh palm wine from Rafia hookeri and 5% aqueous ethanol on gastric acid secretion was studied using healthy human volunteers. Basal acid secretion was monitored at 15 min intervals for 1 hr, and fresh palm wine or 5% aqueous ethanol was then administered. Basal acid output for the seven subjects used for the study with palm wine was 1.05 ± 0.14 Eq/hr (mean and S.E.M.). Peak acid Output following the administration of 200 ml of palm wine was 1.21 ± 0.20 mEq/hr, and this was not statistically different from the basal level. Basal acid output for six subjects used for the study with ethanol was 0.95 ± 0.13mEq/hr, and following the administration of 200ml of 5% aqueous ethanol, the peak acid output was 5.85 ± 0.32mEdhr. This peak acid output was higher in the ethanol treated group compared with the palm wine treated group (P<0.001). Fresh palm wine is not ulcerogenic despite its content of ethanol (5%).