The taste and smell of non-alcoholic beer can trigger a release of dopamine in the right ventral striatum at levels comparable to the response to regular alcohol, according to a scientific review published on News-Medical that explores the neurobiological mechanisms by which non-alcoholic drinks affect the body, infohub.kz reports.
According to the article, this effect is driven by conditioned reflexes and the expectation of reward that people build up over years. The researchers stress that the reward system is activated not so much by ethanol itself as by the familiar sensory cue — the taste, smell and appearance of the drink.
MRI data showed that merely anticipating alcohol consumption, even when no alcohol is actually present, alters the functional connectivity between the nucleus accumbens and the prefrontal cortex. This placebo effect helps lower stress levels and produces a sense of relaxation. Keeping familiar social rituals and the appearance of the drinks satisfies the psychological need for social integration without the toxic effects of ethanol.
At the same time, the scientists warn of risks. For people with alcohol dependence, the sensory triggers of non-alcoholic drinks can intensify cravings and provoke a relapse. In addition, the plant extracts and flavonoids (such as quercetin) added to drinks to mimic the taste can inhibit liver enzymes and enter into dangerous interactions with medications.