Abstract
‘Fear and humour in the art of cholera’ was stimulating. It stated ‘“cholera brandy” was one of the many unproven cures or preventive measures against the disease’. 1 In 1832, the Inverness Board of Health had advocated ‘great moderation in the use of fermented and spirituous liquors’. Recently, we investigated this matter and tested the effects of alcohol on the survival of Vibrio cholerae in gin, red wine and ethanol. 2
We found V. cholerae did not survive in 20% gin at 1 hour, 18.75% gin at 6 hours and 15% gin at 26 hours. Similar survival times were found with the equivalent concentrations of ethanol. 3 The results were much more dramatic with red wine, V. cholerae did not survive in 6.25% wine at 30 min;2 its bactericidal effect may be attributable to polyphenols. 4 Nevertheless, in 1832 the incidence of cholera was seen to be higher in the heavy drinker than among the general population. 5 Some saw this higher incidence as Divine retribution. 5 However, the scientific explanation, unknown in 1832, is that the heavy drinker may have reduced gastric acidity 6 and the infectious dose of V. cholerae will be lower than for those with normal chlorhydria. Conversely, the moderate consumption of wine and beer stimulate the production of gastric acid and may have a protective effect against cholera. 6
Fear and humour may be helped by alcohol but it can also reduce infection with cholera.
Footnotes