Does eating beer-steamed or wine-marinated dishes increase alcohol concentration?

During Tet, I often consume seafood steamed with beer and marinated with wine. What is the risk of alcohol concentration from these dishes? (Hung, 35 years old, Thai Nguyen)

Reply:

During Tet, in addition to traditional dishes such as jellied meat, sausage, banh chung, and braised pork, many people change their menu to include beer-steamed dishes such as fish, shrimp, and squid to enhance the flavor. Many families also use strong alcohol and wine to prepare dishes such as chicken and pork leg stewed in wine.

In fact, when eating these dishes, the alcohol concentration in the food is still present but not significant. About 30 minutes after eating or when drinking a lot of water, the body will eliminate all the alcohol, you can participate in traffic.

In general, we cannot calculate exactly how long after eating food containing alcohol the amount of alcohol in the breath and blood will disappear because it depends on each person's body and eating habits. For example, some people eat a lot and then drink beer. At that time, the beer is absorbed 20% in the stomach and 80% in the small intestine. When the stomach contains a lot of food, the absorption rate of the stomach will be slow and the rate of alcohol excretion will also be slow.

According to regulations, when you drive, your alcohol concentration must be 0. If you eat food steamed with beer or wine and the police blow your breath, you can ask to blow again after 15 minutes of rest and drinking more water.

Doctor Nguyen Huy Hoang
Vietnam - Russia High Pressure Oxygen Center, Ministry of National Defense

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