Every holiday has its own particular after-effects. For Halloween, there's a little sugar headache. On Thanksgiving, turkey coma. For Christmas, it's a mix of credit card debt and stale cookie mouth. And on New Year's Day, more likely than not, you're going to have a hangover.

Given the average mental acuity of a hungover individual, you shouldn't be too harsh on the languages with boring words for the affliction--it's hard enough to talk at all when you're groaning and slowly sipping Gatorade, let alone to come up with something witty. But happily, parts of the world have bothered to be a little more interesting.

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In Germany's sphere of influence, hangovers are intimately connected with wailing cats (duh!). The typical German word is just Kater ("tomcat"), but it's more fun to say Katzenjammer, which translates to something like "caterwauling" (and, if you're a comics nerd, was the name of a mischievous pair of early-20th-century Dennis the Menace types). From the German comes the Czech kocovina, the Polish kac and kociokwik, and the Dutch kater. Unfortunately, though, the Germans don't go in for the hair of the cat--countering a hangover with a wee nip more is known as ein Konterbier trinken, which just means "having a counter-beer."

Outside of those international hangover families, though, many odd outliers lie. The French, ever poetic, sigh through a gueule de bois, literally a "wooden gob," after a night of too much eau de vie. They used to wake up with a mal aux cheveux, which translates to the painfully apt "hair-ache," but that's fallen out of currency.

Spanish, being spread out all over the place, has its own glossary of hangover words, and they all take the ordeal in interesting directions. The Spanish resaca literally means "undertow" or "backwash," the Mexicans feel cruda (lit. "raw") on those too-bright mornings, and Central Americans wake up made of goma, or rubber. Those all seem fairly relatable, but your guess is as good as mine as to why Colombian hangovers are called guayabo, "guava trees." Is it that your insides feel like the pulpy-sweet fruit? Or, more practically, is it because crushed-up guava leaves are a folk hangover cure? Colombian readers, if you exist, please do come at us.

The Vietnamese have two prevailing terms for the hangover: dng xin, which means something like "built cockeyed" and accurately captures the perspective-altering effects of a long night out, and the more stoic ton ti, which just means "exist" or "endure." Grim, but accurate.

Finishing off our world tour of misery, the Finns have a whole host of words for hangovers (and leave the hammers at home, since the language is more like Hungarian than Swedish, despite its homeland). But the best by far is "krapula," which comes straight from Ancient Greek kraipale via the Latin crapula. And best of all, this is an English word, too! Before "hangover" started being a word in the early 1900s, the go-to term for that post-party feeling was "crapulous," which is, I think we can all agree, a much, much better word.

The effects of hangovers have been hanging around for ages. The word itself, however, has only been fermenting since the late 19th century. Originally, hangover described someone or something that remained or simply survived, but it was later distilled into common use as a word for the effects of overconsumption of alcohol or drugs. These days, hangover can also suggest an emotional letdown or an undesirable prolongation of notes or sounds from a loudspeaker.

A hangover is the experience of various unpleasant physiological and psychological effects usually following the consumption of alcohol, such as wine, beer, and liquor. Hangovers can last for several hours or for more than 24 hours. Typical symptoms of a hangover may include headache, drowsiness, concentration problems, dry mouth, dizziness, fatigue, gastrointestinal distress (e.g., nausea, vomiting, diarrhea), absence of hunger, light sensitivity, depression, sweating, hyper-excitability, irritability, and anxiety.[2]

While the causes of a hangover are still poorly understood,[3] several factors are known to be involved including acetaldehyde accumulation, changes in the immune system and glucose metabolism, dehydration, metabolic acidosis, disturbed prostaglandin synthesis, increased cardiac output, vasodilation, sleep deprivation, and malnutrition. Beverage-specific effects of additives or by-products such as congeners in alcoholic beverages also play an important role.[2] The symptoms usually occur after the intoxicating effect of the alcohol begins to wear off, generally the morning after a night of heavy drinking.[4]

Though many possible remedies and folk cures have been suggested, there is no compelling evidence to suggest that any are effective for preventing or treating hangovers.[5][6] Avoiding alcohol or drinking in moderation are the most effective ways to avoid a hangover.[5]The socioeconomic consequences of hangovers include workplace absenteeism, impaired job performance, reduced productivity and poor academic achievement. A hangover may also impair performance during potentially dangerous daily activities such as driving a car or operating heavy machinery.[7]

An alcohol hangover is associated with a variety of symptoms that may include drowsiness, headache, concentration problems, dry mouth, dizziness, gastrointestinal complaints, fatigue, sweating, nausea, hyper-excitability, anxiety, and a feeling of general discomfort that may last more than 24 hours.[8] Alcohol hangover symptoms develop when blood alcohol concentration falls considerably and peak when it returns to almost zero.[7][9] Hangover symptoms validated in controlled studies include general malaise, thirst, headache, feeling dizzy or faint, tiredness, loss of appetite, nausea, stomach ache, and feeling as though one's heart is racing. Some symptoms such as changes in sleep pattern and gastrointestinal distress are attributed to direct effects of the alcohol intoxication, or withdrawal symptoms.[10] Drowsiness and impaired cognitive function are the two dominant features of alcohol hangover.[9]

The processes which lead to hangovers are still poorly understood.[3] Several pathophysiological changes may give rise to the alcohol hangover including increased levels of acetaldehyde, hormonal alterations of the cytokine pathways and decrease of the availability of glucose. Additional associated phenomena are dehydration, metabolic acidosis, disturbed prostaglandin synthesis, increased cardiac output, vasodilation, sleep deprivation and insufficient eating.[2] Some complex organic molecules found in alcoholic beverages known as congeners may play an important role in producing hangover effects because some, such as methanol, are metabolized to the notably toxic substances formaldehyde and formic acid.[2]

After being ingested, the ethanol in alcoholic beverages is first converted to acetaldehyde by the enzyme alcohol dehydrogenase and then to acetic acid by oxidation and egestion process. These reactions also convert nicotinamide adenine dinucleotide (NAD+) to its reduced form NADH in a redox reaction. By causing an imbalance of the NAD+/NADH redox system, alcoholic beverages make normal bodily functions more difficult. Consequences of the alcohol induced redox changes in the human body include increased triglyceride production, increased amino acid catabolism, inhibition of the citric acid cycle, lactic acidosis, ketoacidosis, hyperuricemia, disturbance in cortisol and androgen metabolism and increased fibrogenesis. The metabolism of glucose and insulin are also influenced.[11] However, recent studies showed no significant correlation between hangover severity and the concentrations of various hormones, electrolytes, free fatty acids, triglycerides, lactate, ketone bodies, cortisol, and glucose in blood and urine samples.[4]

Acetaldehyde, the first by-product of ethanol, is between 10 and 30 times more toxic than alcohol itself[13] and can remain at an elevated plateau for many hours after initial ethanol consumption.[14] In addition, certain genetic factors can amplify the negative effects of acetaldehyde. For example, some people (predominantly East Asians) have a mutation in their alcohol dehydrogenase gene that makes this enzyme unusually fast at converting ethanol to acetaldehyde. In addition, about half of all East Asians convert acetaldehyde to acetic acid more slowly (via acetaldehyde dehydrogenase), causing a higher buildup of acetaldehyde than normally seen in other groups.[15] The high concentration of acetaldehyde causes the alcohol flush reaction, colloquially known as the "Asian Flush". Since the alcohol flush reaction is highly uncomfortable and the possibility of hangovers is immediate and severe, people with this gene variant are less likely to become alcoholics.[16][17]

In addition to ethanol and water, most alcoholic drinks also contain congeners, either as flavoring or as a by-product of fermentation and the wine aging process. While ethanol is by itself sufficient to produce most hangover effects, congeners may potentially aggravate hangover and other residual effects to some extent. Congeners include substances such as amines, amides, acetones, acetaldehydes, polyphenols, methanol, histamines, fusel oil, esters, furfural, and tannins, many but not all of which are toxic.[10] One study in mice indicates that fusel oil may have a mitigating effect on hangover symptoms,[20] while some whiskey congeners such as butanol protect the stomach against gastric mucosal damage in the rat.[21] Different types of alcoholic beverages contain different amounts of congeners. In general, dark liquors have a higher concentration while clear liquors have a lower concentration. Whereas vodka has virtually no more congeners than pure ethanol, bourbon has a total congener content 37 times higher than that found in vodka.[10]

Several studies have examined whether certain types of alcohol cause worse hangovers.[22][23][24][25] All four studies concluded that darker liquors, which have higher congeners, produced worse hangovers. One even showed that hangovers were worse and more frequent with darker liquors.[22] In a 2006 study, an average of 14 standard drinks (330 ml each) of beer was needed to produce a hangover, but only 7 to 8 drinks was required for wine or liquor (note that one standard drink has the same amount of alcohol regardless of type).[25] Another study ranked several drinks by their ability to cause a hangover as follows (from low to high): distilled ethanol diluted with fruit juice, beer, vodka, gin, white wine, whisky, rum, red wine and brandy.[24][25] 589ccfa754

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