Is alcohol consumption genetically determined, or is it learned?

There is a substance called acetaldehyde dehydrogenase in the cells of the human body, and the genetics of the person determine the activity of this enzyme, and the person with strong activity will not get drunk even if he drinks a lot of alcohol, because alcohol is catabolized in his liver, first converted into acetaldehyde, and then into acetic acid and water. Unlike people with weak activity, the alcohol in his body cannot be completely broken down, and a large amount of acetaldehyde will accumulate in the blood vessels, thus showing symptoms of drunkenness. The former is not very easy to get drunk, so it is easy to suffer from alcohol dependence, while the latter will not be good at drinking no matter how much you exercise.

When I was a child, I was poured out by my grandfather, haha, our relatives are all alcoholics, count no less than 10, there is a relative who is the most bullish, is a wine taster, basically does not drink water every day, only drinks, and drinks are big cups filled with water, well, I am embarrassed to admit that I am actually an alcoholic. It's just that in order to pretend to be a lady, I usually say I don't drink or drink. It's really good that I haven't been drunk so far

The research results of Li Hui's group at Fudan University.

The article is written by a reporter, and there are many places that are not rigorous, so please don't overthink it.

Note: I've always wondered why alcohol abuse has always been seen as a serious social problem in Western countries, while China doesn't seem to have a similar problem. Now I finally understand.

The Modern Anthropology Research Center of Fudan University has discovered a special "Du Kang gene", which has a strong detoxification effect on alcohol, and about 70% of Han people have this gene in their bodies.

The Modern Anthropology Research Center of Fudan University announced a new research result on the 12th, saying that a special "Du Kang gene" has been discovered, which has a strong detoxification effect on alcohol.

About 70% of Han Chinese people have this gene in their bodies. The findings were published in the latest issue of the British Annals of Human Genetics.

Li Hui, head of Fudan University's Key Laboratory of Modern Anthropology of the Ministry of Education, said that this "Du Kang gene" is actually a variant of the ethanol dehydrogenase gene. Alcohol dehydrogenase can degrade some of the toxins produced by food that has been stored for too long, become moldy, and spoiled. Among the 46 species of people in the world, there are many variants of this enzyme, and there are also great differences, and there are 7 types in total.

Of these, the fifth type appears among the Jews.

Type 6 and Type 7 appeared among the Chinese and later spread to Japan and Korea. The seventh type has a particularly strong detoxification function, and among the Han population, more than 70% of people have this gene.

Researchers analyzed ancient DNA from ancient corpses and found that this variant was almost invisible in the Neolithic period in China; By the Qin and Han dynasties, the proportion of variants became very high. The study concluded that this genetic change process occurred in China about 2,800 years ago.

Li Hui said that combined with the analysis of historical geography, the "Du Kang gene" plays a very important role in the "survival of the fittest" in the population expansion of the Han nationality. This period corresponds to the Xia, Shang and Zhou dynasties in China, when Chinese agricultural production developed by leaps and bounds, with a large surplus of grain, hoarding, wine-making and drinking also flourishing. The legendary Du Kang was the well-known "wine fairy" in the last years of the Xia Dynasty.

Li Hui pointed out that the early winemaking process was relatively rough and inevitably contained a lot of toxins. In addition, there is a lack of awareness of the dangers of eating "stale grain". As a result, there is a widespread survival of the fittest, with some people dying of alcohol poisoning and others mutating their genes to adapt to the toxin.

"Dukang gene" hence the name.

The study also found that this gene is more heritable than other genes and is a variant typical of East Asian populations.

Whether a person can drink alcohol or not, and how much alcohol they drink, are determined by genes. In the eyes of many people, the amount of alcohol is like guts, it is a thing that can be practiced and improved, in fact, from a medical point of view, the amount of alcohol is written in our genes, whether to practice or not, it will always maintain this level.

The drinking gene is a part of the human genetic sequence, and the drinking gene has determined the amount of alcohol consumed by a person at birth, and it will not change throughout his life.

1. If you want to practice the amount of alcohol, it will definitely hurt your body, but if you pay attention, you can minimize the damage.

2. Drinking is like this, if you drink half a catty today and get drunk, then continue to drink it the next day, commonly known as "soul wine".

3. Usually the next day when I get drunk, I want to vomit when I see the wine, and I don't want to drink it at all.

4. At this time, if you hold back the feeling of nausea and continue to drink, the feeling of nausea and nausea will not be so serious, and the amount of alcohol will increase, and you can drink six taels of wine.

5. And so on, the amount of alcohol is drunk, and there is no shortcut to increase the amount of alcohol all at once.

Initially, the amount of alcohol depends on the amount of enzymes in the liver, the higher the content of acetaldehyde dehydrogenase, the greater the amount of alcohol, the enzyme content indicates your ability to digest alcohol, and this enzyme is indeed only related to genetic factors, innately established! But if your brain and blood are more tolerant of alcohol, your body is strong, you don't have a disease, and you don't have an allergy to alcohol, you also show a stronger amount of alcohol. Therefore, it is possible to improve the body's tolerance through practice, which is the reason why the amount of alcohol can be practiced, and it can be seen that this statement is not groundless.

Whether it is going out for socializing or family gatherings, we will inevitably have a few glasses of wine, red wine, beer, and white wine, which are divided into many different types of wine. There is also a huge disparity between the amount of alcohol and the amount of alcohol that drinks, some people pour a glass, and some people can't get drunk no matter how much they drink.

If you want to talk about the amount of alcohol, it is really a matter of opinion. Because there are many people who drink a lot of alcohol, there is no shortage of people who will get drunk when they drink mash, but what is the reason for this difference in the amount of alcohol? I think genetics and nurture are both important reasons.

My grandparents didn't drink well or badly, but their children did not drink much. My Burbert loves to drink, since he was young, he loves to drink Lao Baigan, and he buys some wolfberry jujubes all day long to make wine.

And my aunt herself is not much interested in wine, and my mother's amount of alcohol is not much different, but also a bottle of wine begins to faint the kind of person, the funniest thing is that once she made her own mash, and then it may be fermented more powerfully, and then a bowl of mash to eat, almost did not get herself drunk, although it is a bit exaggerated, but her amount of alcohol is still very different from my uncle. This shows that the cultivation of the day after tomorrow also has a great impact on the amount of alcohol.

But no matter how good you are at drinking, remember that you can indulge in anything too much, and the same is true for alcohol, otherwise you will end up with a hospital bed.