The article below intends to inform the readers on the risks of excessive alcohol intake during climbs and at high altitudes. Recommendations posted serves as a practical guide, which are based on the author’s readings and researches.
Social gathering at the summit has been a part of mountain climbing, which can also be a way of celebrating a good climb. The quality good time includes exchanging of point of views to certain subjects, soundtrips, eat-all-you-can, and drink-till-you-knock-out sessions. Though it has been a practice to drink alcohol during socials, and has become a popular belief of serving it as a so-called “warmer” (Kung ako sa inyo, dapat lagi nating kasama si sir albert, mas safe pa), people are still unaware of the risks of drinking and the side effects of alcohol during climbs.
The alcohol content of beverages typically ranges from 4% to 6% (volume/volume) for beer, 10% to 15% for wine, and 40% and higher for distilled spirits such as whisky, gin, or vodka (the "proof" of an alcoholic beverage is twice its percentage of alcohol; e.g., 40% alcohol is 80 proof). The standard drinks such as 12 oz of beer, 4 oz of nonfortified wine, and 1.5 oz (a shot) of 80-proof beverage each contain ~10–15 g of ethanol; 0.5 L (1 pint) of 80-proof beverage contains ~160 g (about 16 standard drinks), and 1 L of wine contains ~80 g of ethanol.
The level of alcohol in the blood is expressed as milligrams or grams of ethanol per deciliter (e.g., 100 mg/dL or 0.10 g/dL), with blood values of about 0.02 g/dL resulting from the ingestion of one standard drink. Legally allowed Blood alcohol levels (BAL) typically are set at or below 80 mg% (80 mg ethanol per 100 ml blood). The consumption of one of these beverages by a 70-kg person would produce a BAL of approximately 30 mg%. However, it is important to note that this is approximate because the BAL is determined by a number of factors, including the rate of drinking, sex, body weight and water percentage, and the rates of metabolism and stomach emptying. Peak blood levels of alcohol occur about 30 minutes after ingestion when the stomach is empty, and rapidly when taken with carbonated beverages. On the other hand, delay in the digestion of alcohol owes to the presence of food which slows its absorption in the body (the essence of having a “pulutan”).
FACTS ABOUT ALCOHOL
1. It is primarily a sedative. Depressed mental function becomes evident when the concentration of ethanol in the blood is 20 to 30 mg/dl (that is after one to two drinks). More than 50% of persons are grossly intoxicated by a concentration of 150 mg/dl. In fatal cases, the average concentration is about 400 mg/dl, although alcohol-tolerant individuals often can withstand comparable blood alcohol levels. Individual signs of intoxication show uncontrolled mood swings and emotional outbursts that may have violent components.
2. It can have anti-anxiety actions and produce behavioral disinhibition at a wide range of dosages. Approximately 35% of drinkers (and a much higher proportion of alcoholics) experience a blackout, an episode of temporary anterograde amnesia, in which the person forgets all or part of what occurred during a drinking evening. Another common problem, one seen after as few as several drinks, is disturbed sleep.
3. It causes a feeling of warmth initially because alcohol enhances skin and stomach blood flow. Increased sweating may also occur so heat, therefore, is lost more rapidly, and the internal body temperature falls leading to hypothermia. After consumption of large amounts of alcohol, the central temperature-regulating mechanism itself becomes depressed, and the fall in body temperature may become pronounced. The action of alcohol in lowering body temperature is greater and more dangerous when the ambient environmental temperature is low as occurs at higher altitudes.
4. It inhibits the release of antidiuretic hormone, the water-conserving substance in the body, resulting in enhanced urination which may lead to dehydration. Heavy drinking can also be associated with headache, thirst, nausea, vomiting, and fatigue, a so-called “hangover syndrome,” which could affect the climber’s performance the following day.
5. An alcohol load in a fasting, healthy individual is likely to produce transient decrease in blood sugar within 6–36 hours, which can also contribute on the decline of mental and body alertness.
6. An immediate digestion, which occurs when taken on an empty stomach, or with carbonated beverages, may diminish fine motor control, increase impulsivity, impair judgment and body coordination.
RECOMMENDATIONS
1. Keep hydrated all the time. Increase water, or electrolyte replacement fluids intake before, during
and after drinking, and also during the period of increased urination to replace water loss. Drink
alcohol with food to slow its absorption.
2. Refrain from drinking 48 hours prior to the climb.
3. If possible, avoid drinking during climbs, or at least drink in moderate amounts. There is no published articles in the Philippines with regards to the recommended alcohol intake a day a person must drink. Moderate drinking is but a general term used to describe a lower-risk pattern of drinking. According to the Dietary Guidelines for Americans, drinking in moderation is defined as having no more than 1 drink per day for women and no more than 2 drinks per day for men. This definition is referring to the amount consumed on any single day and is not intended as an average over several days.
4. Alcohol is considered a drug. People who have allergies to alcohol should absolutely avoid drinking,
and also, who are presently taking any form of medications to prevent drug interactions.
REFERENCES
1. Harisson’s principle of internal medicine. 17th ed. 2008
2. Goodman and Gilman’s The pharmacological basis of therapeutics. 11th ed. 2006
3. http://www.sanmiguelexports.com/alcoholic.php
4. http://www.cdc.gov/alcohol/faqs.htm
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