A food intake-frequency survey using a 7-day weighted inventory questionnaire was conducted among 2165 healthy men aged from 18 to 85 living in Nagano Prefecture. The effect of ethanol consumption on the intake of 12 different groups of food (cereals, potatoes, sugar, confectioneries, fruit, vegetables, soybean and its products, eggs, milk and dairy products, fish, meat, and oils), on the intake of macronutrients (carbohydrate, protein and fat), on the total energy intake including and excluding energy from ethanol, and on the energy percentage from carbohydrate, protein and fat, were analyzed. As ethanol consumption increased, the intake of cereals and confectioneries was found to markedly decrease, and that of potatoes, sugar, fruit, vegetables, milk and dairy products, and oils to decrease to a lesser extent. In contrast, the intake of meat increased with increasing ethanol consumption. The intake of carbohydrate, vegetable protein and fat decreased with increase in ethanol consumption in the following order: carbohydrate greater than vegetable protein = vegetable fat. As ethanol consumption increased, total energy intake including energy from ethanol increased, but the energy excluding ethanol decreased. The energy percentage contributed by carbohydrate, vegetable protein, and vegetable and animal fat decreased with increase of ethanol consumption: the extent of the decrease was most prominent in energy from carbohydrate, followed by vegetable fat, animal fat and vegetable protein in decreasing order. These results suggest that people have a tendency to consume less carbohydrate, especially cereals, when increasing ethanol consumption.