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The prevalence of drunk animals is significantly higher than previously believed, which contributes to the human fascination with alcohol.
A groundbreaking study has recently shed light on the fact that alcohol is more widespread in the natural world than we had previously thought. The study, published in Trends in Ecology & Evolution, has revealed that many fruit-eating and nectar-sipping animals consume ethanol – a type of alcohol produced from fruit and grain sugars.
Kimberley Hockings, a senior author of the study and a behavioral ecologist at the University of Exeter, explained that this discovery challenges the assumption that ethanol is a substance exclusively used by humans. In fact, ethanol has a long history dating back to the time of the dinosaurs. The emergence of fruit-bearing plants and vines in the late Cretaceous period saw the production of ethanol as a byproduct of the decaying fruits.
When fruit falls to the ground and begins to rot, yeasts in the air and on the fruit’s surface convert sugar into ethanol, giving off a scent reminiscent of beer or wine. Scientists have found that some decaying palm fruit can have an alcohol content exceeding 10 percent ABV, similar to that of wine. However, most fruits typically contain 1 to 2 percent ABV – a level akin to kombucha or low-proof beers.
Even though these fruits may not be highly alcoholic, for small mammals or birds indulging in them, the low alcohol content can cause intoxication. Matthew Carrigan, a molecular ecology professor at the College of Central Florida, pointed out that being intoxicated while navigating trees or avoiding predators is a dangerous game for animals in the wild. Carrigan also noted that animals, unlike humans, seek out calories in fruit but try to avoid the intoxication that comes with it.
However, animals that do consume ethanol have developed genetic adaptations to metabolize alcohol quickly, preventing intoxication. This allows them to benefit from the nutritional content of the fruits without the risk of being impaired and becoming easy prey for predators – a phenomenon known as Eaten While Intoxicated (EWI).
While it is uncertain whether animals deliberately seek out intoxication, the study underscores the increasing understanding that animals exhibit behaviors once thought to be exclusive to humans. The researchers suggest that social drinking among animals, such as birds and some mammals, may have evolutionary advantages that outweigh the risks of intoxication.
An interesting aspect of the study is the suggestion that intoxication from ethanol consumption in animals could offer cognitive benefits. Anna Bowland, the study’s lead author and a behavioral ecologist at the University of Exeter, posited that ethanol might activate endorphin and dopamine systems, leading to feelings of relaxation that could have social benefits.
To further explore this hypothesis, researchers have shared photographs of primates like chimpanzees, spider monkeys, and Capuchin monkeys consuming alcohol-infused fruit. By studying how ethanol impacts animals in the wild, scientists hope to gain a deeper understanding of the complex relationship between animals and alcohol.
As we delve deeper into the world of animal intoxication, it becomes apparent that the allure of alcohol extends far beyond human society. The study of drunk animals opens up a new frontier in our understanding of the natural world and the ways in which different species interact with psychoactive substances. This newfound knowledge challenges our preconceived notions about the uniqueness of human behaviors and highlights the fascinating diversity of life on Earth.
