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Drunk and Drunker
JAMES HAMBLIN
“I DON’T KNOW what’s wrong with me!” Having cast your merlot across your boss’s
sweater, you futilely thrust a napkin in her direction. You’re no stranger to a drink.
Why now—at the company picnic—has that second glass gone to your head?
Most of us know, for better or for worse, that drinking on an empty stomach, or while
on prescription medications, can leave us unduly inebriated. Less familiar is a series
of external cues that may determine how much we’re affected by alcohol and other
substances. Shepard Siegel, a professor emeritus of psychology, neuroscience, and
behavior at McMaster University in Ontario, coined the term situational specificity of
tolerance in 1976. The idea is that the context in which we have a beer (or a cocktail,
or methadone) helps determine the effects we feel—probably because our bodies
prepare for the physiological reaction produced by a familiar drug when we think that
reaction is imminent. Siegel describes the process as an example of classical
conditioning (like the Ivan Pavlov experiment in which a bell was rung each time a
dog was fed, with the result being that the dog salivated whenever he heard the bell).
Take the panic a few years back over Four Loko, the “blackout in a can,” whose
combination of malt liquor and caffeine was widely blamed for a spate of
hospitalizations. At the time, Siegel argued that the real danger Four Loko posed to
drinkers was not that it mixed alcohol and caffeine, but that it provided alcohol
outside its usual context—with candy-like flavors, in tall, brightly colored cans that
made it look like soda. A 1997 study by other researchers bears out the point: Subjects
were all given the same amount of alcohol, but some of them consumed that alcohol
in the form of beer, while others were plied with an unfamiliar “blue peppermint
mixture.” The latter group—the group that didn’t know what was coming—did
significantly worse on cognitive and motor tests .
Other seemingly innocuous factors also appear to play a role in intoxication. One
study found that if you mix liquor with soda, a diet version leads to higher
blood-alcohol concentrations than does regular soda (the effect seems to hinge on a
digestive mechanism) [3]. Even the shape of the glass you’re holding may affect how
quickly you drink and thus how drunk you get. Researchers at the University of
Bristol found that you’ll be 60 percent slower to drink a fixed amount of alcohol if it’s
in a straight glass as opposed to a curved one.
Beyond the cues provided by a drink and its vessel, the physical environment in
which a substance is consumed may also be important. See, for example, the study
that found that subjects who were given alcohol in an office setting suffered more
from its “deleterious effects” (meaning motor and cognitive impairment) than people
who drank the same amount in a bar . The study also found that heart rate—which
typically rises with intoxication—increased less when people drank alcohol in a
familiar context than it did when the alcohol was delivered in an unexpected context.
The researchers concluded that the anticipation of alcohol probably triggers a
“compensatory response,” whereby the body somehow prepares for and counteracts
the effects of intoxication. In other words: more classical conditioning, but with
martinis.
Even with a familiar substance in a familiar place, environment can still play a
role—at least if you’re a snail, and your substance of choice is an opiate. Snails given
morphine had less tolerance for the drug in colder temperatures . Another study found
that snails placed in a magnetic field became intoxicated more quickly than snails in a
control group. Which raises another question: How do you test the sobriety of a snail?
Drunk and Drunker
JAMES HAMBLIN
“I DON’T KNOW what’s wrong with me!” Having cast your merlot across your boss’s
sweater, you futilely thrust a napkin in her direction. You’re no stranger to a drink.
Why now—at the company picnic—has that second glass gone to your head?
Most of us know, for better or for worse, that drinking on an empty stomach, or while
on prescription medications, can leave us unduly inebriated. Less familiar is a series
of external cues that may determine how much we’re affected by alcohol and other
substances. Shepard Siegel, a professor emeritus of psychology, neuroscience, and
behavior at McMaster University in Ontario, coined the term situational specificity of
tolerance in 1976. The idea is that the context in which we have a beer (or a cocktail,
or methadone) helps determine the effects we feel—probably because our bodies
prepare for the physiological reaction produced by a familiar drug when we think that
reaction is imminent. Siegel describes the process as an example of classical
conditioning (like the Ivan Pavlov experiment in which a bell was rung each time a
dog was fed, with the result being that the dog salivated whenever he heard the bell).
Take the panic a few years back over Four Loko, the “blackout in a can,” whose
combination of malt liquor and caffeine was widely blamed for a spate of
hospitalizations. At the time, Siegel argued that the real danger Four Loko posed to
drinkers was not that it mixed alcohol and caffeine, but that it provided alcohol
outside its usual context—with candy-like flavors, in tall, brightly colored cans that
made it look like soda. A 1997 study by other researchers bears out the point: Subjects
were all given the same amount of alcohol, but some of them consumed that alcohol
in the form of beer, while others were plied with an unfamiliar “blue peppermint
mixture.” The latter group—the group that didn’t know what was coming—did
significantly worse on cognitive and motor tests .
Other seemingly innocuous factors also appear to play a role in intoxication. One
study found that if you mix liquor with soda, a diet version leads to higher
blood-alcohol concentrations than does regular soda (the effect seems to hinge on a
digestive mechanism) [3]. Even the shape of the glass you’re holding may affect how
quickly you drink and thus how drunk you get. Researchers at the University of
Bristol found that you’ll be 60 percent slower to drink a fixed amount of alcohol if it’s
in a straight glass as opposed to a curved one.
Beyond the cues provided by a drink and its vessel, the physical environment in
which a substance is consumed may also be important. See, for example, the study
that found that subjects who were given alcohol in an office setting suffered more
from its “deleterious effects” (meaning motor and cognitive impairment) than people
who drank the same amount in a bar . The study also found that heart rate—which
typically rises with intoxication—increased less when people drank alcohol in a
familiar context than it did when the alcohol was delivered in an unexpected context.
The researchers concluded that the anticipation of alcohol probably triggers a
“compensatory response,” whereby the body somehow prepares for and counteracts
the effects of intoxication. In other words: more classical conditioning, but with
martinis.
Even with a familiar substance in a familiar place, environment can still play a
role—at least if you’re a snail, and your substance of choice is an opiate. Snails given
morphine had less tolerance for the drug in colder temperatures . Another study found
that snails placed in a magnetic field became intoxicated more quickly than snails in a
control group. Which raises another question: How do you test the sobriety of a snail?
Drunk and Drunker
JAMES HAMBLIN
“I DON’T KNOW what’s wrong with me!” Having cast your merlot across your boss’s
sweater, you futilely thrust a napkin in her direction. You’re no stranger to a drink.
Why now—at the company picnic—has that second glass gone to your head?
Most of us know, for better or for worse, that drinking on an empty stomach, or while
on prescription medications, can leave us unduly inebriated. Less familiar is a series
of external cues that may determine how much we’re affected by alcohol and other
substances. Shepard Siegel, a professor emeritus of psychology, neuroscience, and
behavior at McMaster University in Ontario, coined the term situational specificity of
tolerance in 1976. The idea is that the context in which we have a beer (or a cocktail,
or methadone) helps determine the effects we feel—probably because our bodies
prepare for the physiological reaction produced by a familiar drug when we think that
reaction is imminent. Siegel describes the process as an example of classical
conditioning (like the Ivan Pavlov experiment in which a bell was rung each time a
dog was fed, with the result being that the dog salivated whenever he heard the bell).
Take the panic a few years back over Four Loko, the “blackout in a can,” whose
combination of malt liquor and caffeine was widely blamed for a spate of
hospitalizations. At the time, Siegel argued that the real danger Four Loko posed to
drinkers was not that it mixed alcohol and caffeine, but that it provided alcohol
outside its usual context—with candy-like flavors, in tall, brightly colored cans that
made it look like soda. A 1997 study by other researchers bears out the point: Subjects
were all given the same amount of alcohol, but some of them consumed that alcohol
in the form of beer, while others were plied with an unfamiliar “blue peppermint
mixture.” The latter group—the group that didn’t know what was coming—did
significantly worse on cognitive and motor tests .
Other seemingly innocuous factors also appear to play a role in intoxication. One
study found that if you mix liquor with soda, a diet version leads to higher
blood-alcohol concentrations than does regular soda (the effect seems to hinge on a
digestive mechanism) [3]. Even the shape of the glass you’re holding may affect how
quickly you drink and thus how drunk you get. Researchers at the University of
Bristol found that you’ll be 60 percent slower to drink a fixed amount of alcohol if it’s
in a straight glass as opposed to a curved one.
Beyond the cues provided by a drink and its vessel, the physical environment in
which a substance is consumed may also be important. See, for example, the study
that found that subjects who were given alcohol in an office setting suffered more
from its “deleterious effects” (meaning motor and cognitive impairment) than people
who drank the same amount in a bar . The study also found that heart rate—which
typically rises with intoxication—increased less when people drank alcohol in a
familiar context than it did when the alcohol was delivered in an unexpected context.
The researchers concluded that the anticipation of alcohol probably triggers a
“compensatory response,” whereby the body somehow prepares for and counteracts
the effects of intoxication. In other words: more classical conditioning, but with
martinis.
Even with a familiar substance in a familiar place, environment can still play a
role—at least if you’re a snail, and your substance of choice is an opiate. Snails given
morphine had less tolerance for the drug in colder temperatures . Another study found
that snails placed in a magnetic field became intoxicated more quickly than snails in a
control group. Which raises another question: How do you test the sobriety of a snail?
…
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