Human Evolution and Dietary Ethanol.
The "drunken monkey" hypothesis posits that attraction to ethanol derives from an evolutionary linkage among the sugars of ripe fruit, associated alcoholic fermentation by yeast, and ensuing consumption by human ancestors. First proposed in 2000, this concept has received increasing attention from the fields of animal sensory biology, primate foraging behavior, and molecular evolution. We undertook a review of English language citations subsequent to publication of the original paper and assessed research trends and future directions relative to natural dietary ethanol exposure in primates and other animals. Two major empirical themes emerge: attraction to and consumption of fermenting fruits (and nectar) by numerous vertebrates and invertebrates (e.g., Drosophila flies), and genomic evidence for natural selection consistent with sustained exposure to dietary ethanol in diverse taxa (including hominids and the genus Homo) over tens of millions of years. We also describe our current field studies in Uganda of ethanol content within fruits consumed by free-ranging chimpanzees, which suggest chronic low-level exposure to this psychoactive molecule in our closest living relatives.
['Dudley|Robert|R|0000-0003-3707-5682', 'Maro|Aleksey|A|']
D000428:Alcohol Drinking D000437:Alcoholism D000818:Animals D005075:Biological Evolution D000074341:Dietary Exposure D000431:Ethanol D005247:Feeding Behavior D005285:Fermentation D005638:Fruit D006801:Humans D002679:Pan troglodytes D015003:Yeasts
evolution alcoholism fermentation yeast primate Homo frugivory