Examples of low-alcohol diets among wild animals include the waxwing bird, which eats berries with up to 0.3% alcohol, and the feathered squirrel, which consumes fermented flower nectar containing 3.8% alcohol.

Some animals have developed genetic adaptations for breaking down ethanol, with species like humans, chimps, and gorillas possessing mutations that enhance their ability to metabolize alcohol.

Despite the potential dangers of intoxication, researchers are investigating whether animals intentionally seek out alcohol-rich foods or consume them incidentally during foraging.

Future studies aim to determine if animals actively prefer ethanol-rich foods or if they consume them out of necessity when other food sources are scarce.

The authors suggest that ethanol consumption may aid in food location and provide protective benefits against parasites, as seen in fruit fly larvae.

Historically, accounts of animals like raccoons and elephants getting intoxicated from fermenting fruits have been dismissed as mere accidents by zoologists.

Recent research reveals that wild animals, including monkeys, birds, and insects, are consuming alcohol more frequently than previously recognized.

Ethanol, the type of alcohol commonly consumed by humans, has existed in nature for over 100 million years, primarily produced through the fermentation of sugars by yeast fungi.

The evolution of flowering plants around 100 million years ago led to the production of fermentable sugary fruits and nectar, which attract animals and pollinators.

For instance, wild chimpanzees in southeastern Guinea have been observed bingeing on alcoholic sap from raffia palms, while spider monkeys in Panama consume yellow mombin fruit with 1% to 2.5% alcohol.

Notably, oriental hornets can tolerate unlimited alcohol consumption, able to ingest solutions of up to 80% ethanol without adverse effects.

Future research will delve into the interactions of nonhuman primates with alcohol, examining its effects on their behavior, social structures, and the enzymes involved in ethanol breakdown.