High levels of what tissue type in an individual contributes to quicker intoxication?

The presence of higher levels of fat tissue in the body contributes to quicker intoxication because alcohol is water-soluble but not fat-soluble. When a person has a higher proportion of body fat, alcohol remains in the bloodstream longer because it does not distribute into fat tissue as efficiently as it does into water-rich tissues like muscle.

In individuals with more muscle mass, alcohol is distributed more effectively due to the higher water content in muscle, leading to a diluted alcohol concentration in the bloodstream. This can result in a lower blood alcohol concentration (BAC) compared to someone with more fat tissue at the same amount of consumed alcohol.

Bone and nerve tissue do not significantly affect the absorption or metabolism of alcohol in the same way that fat or muscle tissue does. Therefore, the type of tissue that directly contributes to quicker intoxication is fat tissue.