New York, United States
Novice drinker? Have you ever wondered, why shot for shot, brown-hued booze seems to produce worse hangovers then its clear counterparts? Well there is a research which tells us why it happens.
In a 2013 study, a team of researchers from Brown and Boston University recruited 95 “heavy” drinkers (both including men and women) and had them imbibe either bourbon or vodka until their BAC (Blood Alcohol Content) hit 0.10, which meets the legal definition of “intoxicated.” The next morning, hangovers were 36 percent worse among the bourbon drinkers, according to a scientific “hangover index” the researchers used to assess symptoms like thirst, headache, nausea, and increased heart rate.
Why is brown liquor bad news for your morning? The study authors told that “congeners” (complex organic substances that help give alcoholic drinks flavor) are to blame. Congeners include compounds that leach from wood casks during aging, as well as tannins and other additives found in many dark-colored alcoholic drinks.
Along with congeners, “there are various components in alcoholic beverages that contribute to hangover,” said John P. Cullen, a research associate professor at the University of Rochester Medical Center in New York. He mentions yeasts, sulfites, and other additives commonly found in liquor—but also in beer and wine.
“Your body could react to some of these organic compounds with a mild allergic reaction, or inflammation, which could increase your hangover the next day,” he explained. Also, the breakdown products your system produces after “metabolizing” many of these ingredients could also contribute to your hangover symptoms, he added. Cullen says the more of these ingredients a drink contains, the worse your hangover may be. This also helps explain the lack of association researchers have found between hangovers and dehydration.
So I think you have an better idea about the question we asked you in start of this article.