Alcohol consumption during tonsillitis
In addition to the chronic consumption of tobacco smoke, an increased intake of alcohol also plays a significant role as a risk factor for the development of tonsillitis. The mucous membranes of the oral cavity and throat are colonized by the body’s own healthy bacterial flora, which is permanently present in a specific bacterial and fungal composition and serves to defend against potentially pathogenic bacteria. Under the influence of alcohol, this physiological composition can shift or be destroyed in such a way that inflammatory processes and infections can occur more easily.
In addition, the ethanol contained in the alcohol has a toxic effect on the mucosal cells so that mucous membrane damage occurs and pathogenic bacteria can penetrate more easily. In addition, the poisonous ingredients of the alcohol also have an effect on the salivary glands, resulting in a changed composition of the saliva with fewer antibodies contained in it, which weakens the immune response in the oral cavity. Since it has been proven that increased alcohol consumption often correlates with increased tobacco consumption, abstaining from both is considered a protective measure to prevent tonsillitis.
