What is methanol, how does it get into alcoholic drinks and how to avoid it? | World news

Four people have died and six British tourists are in hospital in Southeast Asia after reports of suspected methanol poisoning.

Simone White, 28, from Orpington in Kent, is among those who fell ill after being offered “free vaccinations” at the resort of Vang Vieng in Laos.

Bianca Jones, 19, from Melbourne, Australia, two Danish women in their 20s and a 56-year-old US citizen. reported to have died.

New Zealand has confirmed that one of its citizens has also fallen ill.

Authorities are now warning travelers about the risks of methanol poisoning, how it happens and how to avoid it.

What is methanol?

Methanol, or CH3OH, is very similar to ethanol, the pure form of alcohol in alcoholic beverages.

Although, like ethanol, it is a tasteless, odorless, flammable liquid, it has a different chemical structure that makes it toxic to humans.

Methanol, also known as wood alcohol, is most commonly used to produce solvents, pesticides, paint thinners and alternative fuels.

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What makes it so dangerous is how our bodies metabolize it.

Once consumed, our enzymes metabolize methanol into formaldehyde, a substance used to make industrial glues and embalming agents, and then break it down into formic acid.

“Formic acid disrupts the acid balance in the blood, and the main consequence is the initial impact on someone’s breathing. It affects many other organs, including the kidneys,” says Professor Alastair Hay, emeritus professor of environmental toxicology at the University of Leeds. .

“Formaldehyde affects the nerves, especially the optic nerve, and there is a potential risk of blindness,” he adds.

How does it get into alcoholic drinks?

In Southeast Asia and other popular tourist destinations, methanol can be found in alcoholic beverages for two main reasons.

First, it is cheaper than ethanol, so it is sometimes added to save money before the fake alcohol is bottled and sold in stores and bars.

Alternatively, it may occur accidentally when alcohol is home-prepared – which is common in Southeast Asia.

When alcohol is distilled and fermented without proper controls, methanol can sometimes be produced in toxic quantities.

Because it is impossible to distinguish the content of methanol from ethanol without special equipment: tourists are often offered homemade drinks, and no one knows how dangerous they are.

What are the symptoms of methanol poisoning?

Methanol is very toxic, so just 25 ml can be fatal.

Methanol poisoning can be treated by using ethanol to counteract its effects on the body, but only for the first 10 to 30 hours after consumption.

This makes early diagnosis and warning to others critical.

The most common symptoms are:

• Vomiting and nausea;
• Changes in vision, including blurred vision, loss of vision, and difficulty looking into bright lights;
• Abdominal and muscle pain;
• Dizziness and confusion;
• Drowsiness and fatigue.

Symptoms of methanol poisoning are similar to those of alcohol poisoning, but they are often more severe. If drinks are left unattended or your symptoms seem out of proportion to the amount you drank, it could be methanol poisoning, authorities warn.

How is this treated?

Professor Hay says treatment involves removing methanol from the blood through dialysis while “keeping someone slightly intoxicated” while giving them ethanol.

“The principle of introducing ethanol is quite simple: it slows down the metabolism of methanol,” he says.

“Both alcohols are broken down by the same liver enzyme, alcohol dehydrogenase. But the enzyme prefers ethanol.

“So ethanol acts as a competitive inhibitor, largely preventing the breakdown of methanol but slowing it markedly, allowing the body to eliminate the methanol from the lungs, some through the kidneys and some through sweat.”

This avoids the process of methanol ultimately turning into formic acid, he adds.

How to avoid this while traveling?

The British Tourist Board for Laos and other parts of the region advises that the following drinks are most commonly affected:

• Local liquors such as rice and palm liquor, often called “special” or “lucky” drinks;
• Mixed spirits such as cocktails;
• Bars and stores sell counterfeit alcohol in bottles of well-known brands.

To minimize risks, travelers should:

• Buy alcohol only from licensed bars, hotels or shops;
• Check labels for signs that bottles may be counterfeit, including poor print quality or spelling errors;
• Avoid homemade alcohol;
• Before drinking from bottles, check their tightness;
• Avoid free drinks that you haven’t seen yourself;
• Do not leave drinks or food unattended.