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HEALTH EFFECTS OF WINE
HEALTH EFFECTS OF WINE
The health effects of wine (and alcohol in general) are the subject of considerable ongoing debate and study. In the USA, a boom in red wine consumption was touched off in the 1990s by 60 Minutes and other news reports on the French paradox.
It now seems clear that regular consumption of up to 1-2 drinks a day (1 standard drink is approximately equal to 5 oz, or 125 ml, of 13% wine) does reduce mortality, due to 10%-40% lower risk of coronary heart disease, for those over the age of 35 or so (see Alcohol consumption and health).
However, with larger amounts the effect is compensated by the increased rate of various alcohol-related diseases, primarily cancers of mouth, upper respiratory tract and ultimately cirrhosis of liver. Originally the effect was observed with red wine. Compounds known as polyphenols are found in larger amounts in red wine, and there is some evidence that these are especially beneficial.
Other studies have shown that similar beneficial effects can be obtained from drinking beer. It is unclear if this means that the only important ingredient is ethanol.
Sulfites (or sulphites) are compounds found in wine that act as a preservative — and can trigger a severe and life-threatening allergic reaction in a small percentage of consumers, primarily asthmatics. In the USA nearly all commercially produced wine is required to state on the label that it contains sulfites. In other countries they do not have to be declared on the label, leading to a common mistaken belief that only wine from the USA contains sulfites. Many consumers who have adverse reactions to wine — such as headaches or hangovers — blame added sulfites, but are probably reacting instead to naturally occurring histamines. The quantity of sulfites in a glass of wine is the same as a serving of dried apricots.
The health effects of wine (and alcohol in general) are the subject of considerable ongoing debate and study. In the USA, a boom in red wine consumption was touched off in the 1990s by 60 Minutes and other news reports on the French paradox.
It now seems clear that regular consumption of up to 1-2 drinks a day (1 standard drink is approximately equal to 5 oz, or 125 ml, of 13% wine) does reduce mortality, due to 10%-40% lower risk of coronary heart disease, for those over the age of 35 or so (see Alcohol consumption and health).
However, with larger amounts the effect is compensated by the increased rate of various alcohol-related diseases, primarily cancers of mouth, upper respiratory tract and ultimately cirrhosis of liver. Originally the effect was observed with red wine. Compounds known as polyphenols are found in larger amounts in red wine, and there is some evidence that these are especially beneficial.
Other studies have shown that similar beneficial effects can be obtained from drinking beer. It is unclear if this means that the only important ingredient is ethanol.
Sulfites (or sulphites) are compounds found in wine that act as a preservative — and can trigger a severe and life-threatening allergic reaction in a small percentage of consumers, primarily asthmatics. In the USA nearly all commercially produced wine is required to state on the label that it contains sulfites. In other countries they do not have to be declared on the label, leading to a common mistaken belief that only wine from the USA contains sulfites. Many consumers who have adverse reactions to wine — such as headaches or hangovers — blame added sulfites, but are probably reacting instead to naturally occurring histamines. The quantity of sulfites in a glass of wine is the same as a serving of dried apricots.
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