Thai kudzu (Pueraria mirifica and more commonly Pueraria lobata, also known as kudzu root) has a history of use in traditional Chinese medicine for various ailments, but its application for alcohol dependence is primarily supported by emerging scientific evidence rather than tradition. The key bioactive compounds in kudzu, notably isoflavones such as puerarin, daidzin, and daidzein, have been investigated for their effects on alcohol consumption and metabolism.

Several preclinical studies have demonstrated that kudzu extract and its constituents can reduce voluntary alcohol intake in animal models. Proposed mechanisms include alteration of alcohol metabolism (potentially increasing acetaldehyde, leading to unpleasant effects after drinking), modulation of neurotransmitter systems involved in addiction, and effects on enzymes like aldehyde dehydrogenase.

Small-scale human clinical trials have also been conducted. For example, a randomized, double-blind, placebo-controlled study published in "Alcoholism: Clinical and Experimental Research" (2005) found that participants who received kudzu extract consumed significantly fewer beers compared to placebo when given the opportunity to drink freely. However, the magnitude of the effect was moderate, and the studies to date have involved small sample sizes and short durations.

In summary, while there is some scientific evidence supporting the use of Thai kudzu (specifically Pueraria lobata) for reducing alcohol intake, the evidence is still preliminary and not robust enough for widespread clinical recommendation. More rigorous and larger-scale human studies are needed to confirm efficacy and safety.