Caloric Content of Whisky: Alcohol and Sport

Whiskey is a type of alcohol with a high ethanol concentration that achieves maximum saturation during the distillation process. Initially, whisky production resembles the beer production process, which requires grain fermentation. Most commonly, barley is used to produce whisky, but one can also find whisky made from wheat, rye and maize. This fermented mixture is then distilled and subsequently aged in oak barrels, which is somewhat similar to the aging process of wine. Whiskey, in order to be ready for consumption, must lay in barrels for about three years. The process of distillation of whisky is conducted in such a way that many products of fermentation make it to the distillate, which imparts to whisky its characteristic aroma and flavor. This is one of the features that differentiates the distillation process of whisky from that of vodka. However, a side effect of this type of distillation process is a relatively high amount of methanol. The quantity does not exceed the permissible norms. The main importers of whisky in the world are the United States, Canada, Scotland, and Ireland, where the production of this alcoholic beverage probably began. In Poland, the sales of whisky are growing by about 20% each year. According to the 2014 report by KPMG on the alcoholic beverages market in Poland, approximately 51% of Poles declared that they had consumed whisky at least once in the last year.

There are various types of whiskey available on the market, including blended whiskey, which is the most commonly sold. It is a combination of whisky made only from barley and distillates from other grains, such as wheat, rye, and corn. The number of calories supplied with whiskey depends largely on the type. 100 ml of whisky provides about 149 kcal, 13 g of carbohydrates and very small amounts of other nutrients, including vitamins and minerals. Whisky is a widely popular form of alcohol due to its ethanol content, which induces a sense of euphoria and helps one to relax. However, it is important to remember that ethanol is also a toxic substance that can damage bodily functions and cause symptoms of intoxication.

It is important to note that there is no such thing as safe alcohol consumption. The European Society of Cardiology (ESC) in a 2016 document titled “Cardiovascular Disease Prevention Guidelines in Clinical Practice” stated that consuming three or more units of alcoholic beverages is associated with an increased risk of cardiovascular disease. However, consuming them in a moderate amount, one or two units, is linked to a lower risk of these diseases. However, such a situation occurs only in individuals who consume alcohol. Comparing an individual who consumes alcohol with one who does not, the risk of cardiovascular diseases is lower in the individual who does not consume alcohol. The acceptable amount of alcohol consumption is a moderate intake, which is 10 g/day for women and 20 g/day for men. For example, a 330 ml bottle of beer contains 12 g of pure alcohol, and a 25 ml glass of vodka contains 10 g.

When we consume alcoholic beverages, particularly those with high alcohol content, including whiskey, we should be aware that they can have a harmful impact on the body. Alcohol consumption is associated with the risk of: - liver cirrhosis, - pancreatitis, - alcoholic fatty liver disease, - cancer, - cardiovascular diseases, including hypertension. Therefore, alcoholic beverages will never be recommended, and they can only be tolerated in moderation.

It is particularly significant to limit the ingestion of beverages containing ethanol prior to competitions, as they can have a detrimental impact on the quality of training. Why is this so? Beverages containing ethanol can affect the deceleration of recovery post-training, through influencing the reduction of muscle protein synthesis and the retardation of glycogen resynthesis, decreasing the concentration of anabolic hormones, and exhibiting diuretic activity, which results in poor hydration of the body.