Kudzu Curbs Alcohol Consumption

BOSTON--Researchers from the Harvard-affiliated McLean hospital found kudzu root extract contains isoflavones which appear to curb intake of alcoholic beverages. The study results, published in the May 2005 issue of Alcoholism Clinical and Experimental Research (29, 5:756-762, 2005), were based on 14 male and female participants in their 20s, who regularly consumed three to four alcoholic drinks per day. Upon being treated with kudzu or placebo for seven days, participants were given the opportunity to drink their preferred brand of beer while watching television for four 90-minute sessions in a naturalistic laboratory setting. Participants served as their own controls; order of treatment exposure was counterbalanced and drinking behavior was monitored by a digital scale.

Researchers found a significant reduction in the number of beers consumed by subjects treated with kudzu compared to those given placebo, 1.8 beers and 3.5 beers per participant, per session, respectively. Those treated with kudzu increased quantity of sips and time spent consuming each beer, and decreased the volume of each sip. Treatment did not have a significant effect on the urge to drink alcohol. No side effects were reported. Researchers concluded kudzu may be useful in reducing alcohol consumption.