The mutation causes alcohol to be metabolised at 100 times the speed that it otherwise would be. As the enzyme removes alcohol so quickly from the blood stream, it protects people from the harmful effects of alcohol, and Su believes it confers an evolutionary advantage: a study in the Han Chinese suggests that those carrying the mutation have the lowest risk of alcoholism (American Journal of Human Genetics, vol 65 p 795).
— Did rice wine lead to flushed faces in Asia? - health - 29 January 2010 - New Scientist
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