Why 'pre-drinking' to protect your liver is a dangerous myth

As festive celebrations approach, many believe that drinking alcohol in advance can help the liver cope better. However, leading researcher Nina Kiseleva warns against this common myth. She explains that the idea of 'preparing' the body for heavy drinking is not only unproven but potentially harmful.

Kiseleva stresses that the liver cannot be readied for alcohol in just an hour before a meal. Instead, she suggests consuming a small amount—50 to 100 ml—five to six hours beforehand. This allows the body to produce enzymes that aid metabolism, though she clarifies that even this method has no scientific backing for reducing liver strain.

The rate at which alcohol affects a person varies widely. Factors like gender, age, health, and genetic differences in alcohol metabolism all play a role. Women face higher risks at lower weekly intake (over 140g), while older adults and those with liver conditions are particularly vulnerable.

Rather than relying on pre-drinking, Kiseleva advises practical steps to lessen alcohol's impact. Eating protein-rich foods before a celebration slows absorption. She also recommends knowing personal limits, taking breaks between drinks, and alternating alcoholic beverages with still water.

Experts agree that pre-drinking often does more harm than good. No major health organisation supports the idea that cautious alcohol consumption beforehand reduces liver strain. Instead, all evidence confirms that alcohol damages the liver, with risks increasing alongside factors like fatty meals or existing health issues.

Kiseleva's guidance focuses on moderation and preparation rather than unproven quick fixes. Small adjustments, such as spacing out drinks and choosing the right foods, may help the body handle alcohol more safely. Yet the clear message remains: no method fully protects the liver from alcohol's harmful effects.