ALCOHOL AND HEALTH 



135 



insurance companies that have kept a note of the drink 

 habits of their policyholders for many years past. These 

 records show that there is a measiLrable difference between 

 those who use alcohol and those who do not, with respect 

 to at least two things : Those who never use alcohol have (i) 

 a measurably greater chance to survive infectious diseases 

 and (2) a measurably greater average length of life. 



Hospital records have shown again and again that non-users 

 of alcohol have a measurable advantage over users in at least 

 two respects : 



1 . They have a better chance 

 to survive infectious diseases 



(Fig- 39) 5 and 



2. They have a better chance 

 recover from the effects of 



Drinkers 



Non-drinkers 



to 



FIG. 39. 



Alcohol and 

 diseases 



infectious 



In the cholera epidemic in Glasgow 



(1847-1849) the hospital records showed 



that a larger proportion died among 



drinkers than among abstainers 



surgical operations. 



Railway experience has shown 

 that non-users of alcohol are 

 measurably better than drinkers 

 in the avoidance of accidents. 

 This naturally is of great concern to the public at large. 



166. Alcohol and digestion. It has been found that small 

 quantities of alcohol stimulate the secretion of gastric juice. 

 But the presence of alcohol restrains the fermenting action of 

 the pepsin. The advantages of alcohol with meals in stimulat- 

 ing the flow of digestive juices is therefore offset by the effect 

 on the digestive process proper. 1 In larger quantities alcohol 

 tends to dry up the mucus cells of the lining of the digestive 

 tube and to make the glands less sensitive ; this may lead to 

 dyspepsia and other forms of indigestion. 



1 Experiments have shown that in the use of various liquors the alcohol 

 is not the only constituent that may have an effect upon the stomach and 

 the other organs. Wines and whiskies especially contain a large number 

 of oils and vegetable extractives that give color and flavor to the drink ; 

 some of these have been shown to have a decided effect on the workings 

 of the body. 



