It’s not just humans who have a taste for alcohol. Researchers from the University of Exeter in the UK have turned their attention to the eating habits of wild animals and discovered that many of them show no aversion to ethanol. In fact, quite the opposite. After analyzing the results of randomized experiments on animal food preferences, the team found that animals were more likely to choose food options containing higher levels of ethanol. Until now, there have been relatively few documented cases of wild animals consuming fermented fruits and nectar. However, the university team believes this is simply due to a lack of research, as reported by the Daily Mail.
What did the scientists reveal? Previously, researchers occasionally reported strange behaviors in animals after consuming ethanol-containing foods, particularly incidents involving certain species that ate fermented berries. However, these reports were often dismissed as unnatural, coincidental, or unfounded. Now, the British team asserts that ethanol—the main ingredient in alcohol—can be found in nearly every ecosystem. Animals and birds readily consume fruits and nectar that contain ethanol. Typically, fermented fruits contain up to two percent alcohol, but researchers discovered that some, such as overripe fruits from a species of palm tree in Panama, can contain more than ten percent.
During their study, ecologists confirmed that primates are among the many groups of animals that intentionally consume ethanol for a buzz, much like humans do.
It has been documented that chimpanzees use leaves to collect juice with a noticeable concentration of ethanol and eagerly consume it. Long-tailed lemurs have also shown a preference for foods with relatively high ethanol concentrations, ranging from two to five percent. Scientists suggest that, just like in humans, ethanol activates the production of endorphins and dopamine in animals, leading to improved mood and relaxation. Additionally, researchers believe that animals consume alcohol for its caloric content and as a defense against parasites.
Lead author Anna Bowland noted, “Ethanol can activate the endorphin and dopamine systems, resulting in a feeling of relaxation that has social communication benefits.” Senior author Kimberley Hawkins emphasized, “We are moving away from an anthropocentric view of ethanol, which suggests that only humans consume it. In nature, it occurs much more frequently than we previously thought, and most animals that eat sweet fruits are exposed to some level of ethanol.” The team also pointed out that over millions of years, animals have adapted to effectively metabolize ethanol. The findings of this research were published in the journal Trends in Ecology & Evolution.