Anguished at the idea of boarding a long-haul flight or, on the contrary, excited at the prospect of visiting Guadeloupe by catamaran, you treat yourself to a glass of champagne on board.
But there you have it: just one cup and you are (almost) tipsy.
How to explain it?
Response with Benoît Marsan, researcher and trainer in wine chemistry at the University of Quebec in Montreal, who strongly advises against this epicureanism on board.
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Lack of oxygen makes alcohol penetrate faster
The professional offers several explanations. First, the altitude. Even if the cabin is pressurized, during a long-haul flight, the pressure is equivalent to that undergone at 2400 m altitude.
“With altitude, atmospheric and oxygen pressures decrease. As a result, the amount of oxygen available is lower and the body is exposed to a lack. This will therefore leave more room for alcohol to enter the blood, ”
explains the scientist.
"Hypoxia also has an effect on our brain," he
adds.
"In lack of oxygen, neurons function less well and nerve impulses are more difficult to propagate".
The neurological effects of alcohol are therefore increased and the sensation ofaccentuated intoxication.
"They can be multiplied by one and a half to three times compared to consumption by the sea,"
according to doctor Maryse Dupré, responsible for hypoxia consultations at the Nantes University Hospital, interviewed by
Madame Figaro
.
Alcohol worsens dehydration
Second reason why it is imperative to resist this glass of rosé on board: dehydration.
“The air we breathe inside the plane comes from the outside. At high altitude, it is cold and very dry ”
, describes Benoît Marsan. This has the consequence of dehydrating the body. Just like alcohol. Bad combination then.
“Plus, dehydration increases the amount of alcohol that gets into our blood,” he
adds. To compensate, it would conversely
"drink a lot of water"
- at least 1.5 liters per flight according to him. Eye drops, lip balm and moisturizing skin lotion are also included in your travel kit.
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Avoid bubbles
Alcohol by plane, it will be in moderation therefore, and if possible without bubbles.
And for good reason,
“the bubbles are created with carbon dioxide which dilates the blood vessels of the digestive system.
Consequently: alcohol is absorbed faster and drunkenness is reached more quickly ”.
Headaches from alcohol too.
Moral of the story: we avoid ...
[Originally posted January 12, 2021, this article has been updated.]
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