A recent review of published evidence suggests that alcohol occurs naturally in almost every ecosystem on Earth, leading researchers to believe that many animals regularly consume intoxicating substances. While some species have evolved to tolerate alcohol and gain little more than calories from its consumption, others have developed ways to protect themselves from its effects.
The abundance of ethanol in the natural world can be traced back to around 100 million years ago when flowering plants began producing sugary fruits and nectar that yeast could ferment. This has led to a diverse range of species adapting to ethanol in their diets, with some animals demonstrating impressive tolerance to alcohol consumption. For example, wild chimpanzees in Guinea have been observed bingeing on alcoholic sap from raffia palms, while spider monkeys in Panama enjoy ethanol-laden fruit.
However, the effects of alcohol consumption on animals can vary. Tales of inebriated elephants, baboons, and even moose are abound, but researchers have found little evidence of intoxication in many cases. Some animals metabolize alcohol rapidly, sparing them from its worst effects, while others, like Cedar waxwings, have been known to suffer consequences after consuming large amounts of fermented foods.
Interestingly, insects like fruit flies have also been observed to exhibit behavioral changes after consuming alcohol, with male fruit flies turning to alcohol when rejected by a mate and females becoming less selective about their partners. Oriental hornets, on the other hand, appear to be able to consume large amounts of alcohol without any negative effects.
Overall, the research highlights the prevalence of alcohol consumption in the animal kingdom and raises questions about the preferences and effects of ethanol-containing foods on different species. Further studies are needed to understand the full extent of animals’ interactions with alcohol in the wild.
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Photo credit www.theguardian.com