Everyone Needs Drunk Monkys - A Riot of Kisses

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The drunken monkey hypothesis: the study of fruit-eating animals could lead to an evolutionary understanding of human alcohol abuse Natural History, Dec, 2004 by Dustin Stephens, Robert Dudley What can a tipsy howler monkey tell science about humanity's fondness for--and problems with--alcohol? Possibly quite a lot. And that would be a good thing, considering how widespread our problems with alcohol are. In the United States alone, 14 million people are alcoholics, and several millions more are at risk. Although patterns vary from culture to culture, alcoholism is common across the globe, particularly among indigenous groups undergoing modernization, and it comes with tragic consequences: Even in the United States, abuse of alcohol is the third leading cause of preventable Studying the evolutionary background of human behaviors that lead to widespread disorders has helped shed light on how those disorders emerged and became established. Similarly, placing alcoholism in an evolutionary framework might reveal how our forebears became attracted--and addicted--to alcohol. That's where the tipsy howler monkey comes into the picture. In 2004, one of us (Stephens) observed him feasting on the bright orange fruits of the Astrocaryum palm, in the tropical forest of Panama's Barro Colorado Island. Climbing onto the branches of a neighboring tree to reach the untouched clusters, the forager first sniffed the fruit, then frantically began to eat it, sometimes dropping partly eaten fruits onto the forest floor. Risking a thirty-foot fall and serious injury from the enormous spines of the palm tree, the monkey seemed as fearless as a drunken teenager. Our assays of the fruit he dropped suggested why: He may, in fact, have been drunk. Our calculations showed that the reckless forager had consumed the monkey equivalent of ten "standard drinks" during his twenty-minute gorging session. This measurement was the first quantitative estimate of the amount of alcohol ingested by a wild primate ever made. It also fitted nicely with the "drunken monkey" hypothesis, developed earlier by one of us (Dudley). The hypothesis proposes that a strong attraction to the smell and taste of alcohol conferred a selective advantage on our primate ancestors by helping them locate nutritious fruit at the peak of ripeness. Millions of years later, in the Middle Ages, people learned to distill spirits, which potently concentrated the natural alcoholic content of fermented fruits and grains. The once advantageous appetite for alcohol became a danger to human health and well-being. Drawing on yeast biology, fruit ripening, biological anthropology, human genetics, and the emerging field of Darwinian medicine, the drunken monkey hypothesis could ultimately contribute to understanding--and perhaps even mitigating--the enormous damage done by alcohol. The drunken monkey hypothesis goes like this: For 40 million years, primate diets have included substantial quantities of fruit. In the warm, humid tropics, where humans evolved, yeasts on the fruit skin and within the fruit convert sugars into various forms of alcohol, the most common being ethanol. Ethanol is a light molecule that disperses readily, and the downwind odor of ethanol is a reliable sign of ripe fruit. In the tropical forests where most primates live, the competition for ripe fruit is intense. For a hungry monkey, then, a good foraging strategy would be to follow the smell of alcohol to the fruit and eat it in a hurry. Natural selection probably favored primates with a keen appreciation for the smell and taste of alcohol. After all, they would have been quicker than their competitors to grab, if you will, the "low-hanging fruit." We want to stress from the outset that the drunken monkey hypothesis is just that--a hypothesis. It remains far from proven, and there are experts who disagree with our assumptions. But we think the hypothesis has great potential for explaining humanity's deep and conflicting relations with alcohol. The logic of the argument, the supporting evidence, and a discussion of the areas where further work is needed all give new evolutionary and biological perspectives on what, until now, has been seen as an issue that is entirely medical and sociological in nature. An impressive body of evidence indicates that contemporary primate diets are dominated by plant materials. In many primate groups those materials take the form of ripe (and probably alcohol-containing) fruits. Fossilized teeth show that fruit has been a major component of the primate diet since the mid- to late Eocene Epoch, between 45 million and 34 million years ago. Some of our closest relatives--chimpanzees, orangutans, and certain populations of gorillas--eat diets based primarily on fruit. To be sure, our own ancestors long ago left fruit behind as the main source of their nutrition. By the time the genus Homo appears in the fossil record, between 1 and 2 million years ago, fruit had been marginalized, and largely replaced by meat and by foods such as roots and tubers. But even though our early hominid ancestors stopped relying heavily on fruit, humanity shares a deep evolutionary background with other primates. It seems likely that the taste for alcohol arose during that long shared prologue. Consider the evidence.

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