Alcohol In Food According To Scientific And Islamic Perspective And Its Neuropsychiatry Effects

Abstract

In Islam, the consumption of alcohol is generally considered haram, which means it is forbidden or prohibited. There are rules that have been identified by jurists in measuring the halal or haram status of a product. There are permissible alcohols in food that are allowed to be consumed. The Istihalah concept is generally implemented by Islamic scholars in order to characterize the permissible alcohol present in food. Alcohols are among the most common organic compounds, identified by one or more hydroxyl (-OH) groups attached to a carbon atom of an alkyl group. Excessive alcohol consumption and alcohol drinking during adolescence specifically are the risk factors for the development of alcohol use disorder (AUD), anxiety, and other neuropsychiatric conditions during adulthood. It has been reviewed that neuropsychological testing of selective cognitive, sensory, and motor functions has enabled tracking the consequences of AUD, which involve the corresponding disruption of selective functions with respect to response inhibition, visuospatial, emotional, postural stability, mnemonic, and brain system supporting these functions. The nervous system is one of the structures that is most sensitive to alcohol. Alcohol affects the brain’s communication pathways, hence inducing brain and nervous system problems. Herein, a review with regard to alcohol in food from an Islamic perspective and its neuropsychiatry consequences will be discussed accordingly.