Some people experience allergy-like symptoms when drinking alcoholic beverages. But can you really be allergic to alcohol?
Alcohol allergies are rare, and documented cases primarily consist of a skin rash. However, what often stumps people are the symptoms that mimic allergies, such as wheezing (whistling sounds while breathing), headaches, and redness of the skin.
In most cases, these reactions are attributed to alcohol exacerbating underlying conditions such as asthma, hives, and rhinitis. The reason is that alcohol dilates blood vessels, setting the stage for a host of bodily responses.
The term “alcohol intolerance” is key to deciphering these reactions. Unlike allergies, in which the immune system intervenes, intolerances arise when the body lacks the enzymes necessary to digest and eliminate alcohol. The consequence? Unusual symptoms that may cause one to question whether the drink in hand is a source of enjoyment or distress.
Red wine usually occupies the first position as a trigger for physical reactions, followed by whiskey, beer and other wines. However, the usual suspects are not alcohol molecules, but enigmatic chemicals known as congeners.
Congeners, responsible for the body, aroma and flavor of an alcoholic beverage, play a subtle but significant role in orchestrating the reactions produced by alcohol consumption. But can these congeners induce true allergic reactions?
One such substance is histamine, the name of which will be quite familiar to allergy sufferers. Present in abundance, especially in red wines, histamine can cause headaches, hot flashes, nasal symptoms, intestinal disorders or even asthma. People intolerant to histamine may suffer from these symptoms because their body is unable to break down and eliminate that compound.
Although yeast allergies are by no means unknown, studies shed a reassuring light on the low levels of yeast allergens in alcoholic beverages. True allergic reactions from yeast are rare, ruling out any suspicion that this microscopic organism is the primary cause.
Sulfur dioxide, common in homemade beers and wines, especially in the form of sodium metabisulfite, is another possible culprit. Approximately one in ten asthmatics may wheeze in response to sulfites, with skin rashes and anaphylactic reactions being the exception rather than the rule. By the way, sulfites are one of the 14 allergens that must appear in bold in all prepared foods and restaurants according to European regulations.
In the field of additives, substances such as tartrazine and sodium benzoate emerge as possible triggers of hives and asthma. When we examine the ingredients in our favorite beverages, it is important for sensitive people to identify whether these additives are present.
The very essence of alcoholic beverages lies in the plants from which they come, whether grapes, apples, juniper berries, coconuts, oranges, hops or malt. Although these plant-based allergens can theoretically trigger real allergic reactions, most are destroyed during processing.
An exception, although rare, is the potential problem posed by fungal spores (mold) on wine bottle corks. Sensitivity to this fungus is rare. But for those who experiment, a cork laden with visible mold could expose you to an unwarranted dose of allergen.
The best thing those who face these enigmatic reactions when consuming alcoholic beverages can do is avoid them.
Keeping meticulous records of the type of drink, accompanying consumables, and physical activities during the episode can help identify triggers. If all alcoholic beverages seem to induce reactions, it could indicate an exaggerated response to alcohol or an exacerbation of an underlying condition.
Comprehensively understanding the reactions caused by congeners, histamines, yeasts, sulfites, additives and plant-based allergens in alcoholic beverages will reveal the mysteries hidden behind the intricate dance between our bodies and beverages. that we taste.
This article was originally published on The Conversation.
Samuel J. White is Senior Lecturer in Genetic Immunology at Nottingham Trent University and Philippe B. Wilson, Professor of One Health at Nottingham Trent University.
