Many people say that drinking wine does not cause dizziness, nausea, or fatigue like rice wine, is that true? (Hai, 33, Ha Nam)
Answer:
The harmful effects of alcohol depend on the amount of alcohol consumed, the method of consumption, the frequency of consumption, and the tolerance of the consumer.
Certain compounds in wine and whiskey like tannins, acetone, and acetaldehyde can potentially lead to feelings of fatigue, dizziness, and quicker intoxication when consumed.
However, both wine and rice wine are alcoholic drinks, which can lower blood glucose levels when consumed, leading to dizziness, flushing, redness, nausea, vomiting, and a rapid heartbeat. Drinking alcohol can also result in headaches and morning hangovers, leading to dehydration and thirst. Alcohol abuse, whether it is wine or rice wine, is harmful to health.
A woman holding a glass of red wine. Illustration photo by Freepik |
Alcoholic drinks can lead to intoxication and affect drinkers’ behavior. Those addicted to alcohol are at risk of memory impairment, mental disorders, slowed reflexes, and even hallucinations, which can lead to domestic violence, traffic accidents, and other negative consequences.
Men should not consume more than 720 ml of beer, or 300 ml of wine, or 60 ml of whiskey a day. Women are advised not to consume more than 360 ml of beer, or 150 ml of wine, or 30 ml of whiskey per day. Alcohol should not be given to children and underage.
It is advised to eat before, during, and after consuming alcohol as it helps the body maintain stable blood glucose level while reducing the chances of nausea and headaches. Continuous taking in water before and while drinking alcohol is also recommended.
Do not use alcoholic beverages that have unknown origin or are unusually cheap. When you experience symptoms such as headaches, stomach aches, dizziness, lowered body temperature, blood pressure changes, or blurred vision after consuming alcohol, it is important to seek medical attention at the nearest healthcare facility for timely examination and treatment.
Dr. Nguyen Quang Dung
Deputy head of the Department of Nutrition and Food Safety, Hanoi Medical University
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