terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Moderate wine consumption – part of a balanced diet or a health risk?

Moderate wine consumption – part of a balanced diet or a health risk?

Abstract

Consumption of wine/alcoholic beverages remains a topic of great uncertainty and controversy worldwide.  The term “no safe level” dominates the media communication and policy ever since population studies in 2018 [1,2] were published, which denied the existence of a J-curve and suggested that ANY consumption of an alcoholic beverage is harmful to health. The scientific evidence accumulated during the past decades about the health benefits of moderate wine consumption, were questioned and drinking guidelines considered to be too loose. As a consequence, during the last few years, the upper limit of low-risk alcohol consumption has been progressively lowered in the national drinking guidelines. 

Although the authors of the Global Burden of Disease (GBD) study concluded in 2018 that it would be best for overall health to avoid drinking at all, the same GBD scientists in 2022, corrected their own previous data.  In their 2022 update [3] – different from the 2018 publication – the alcohol-related health risks in every country were considered. The results showed that the risks from the consumption of alcoholic beverages vary greatly depending on the disease, age and region. Based on these new results, a moderate consumption of wine/alcoholic beverages for individuals above 40 years of age can provide health benefits, such as a lower risk of cardiovascular diseases and diabetes. The influence of moderate wine/alcohol consumption on health was described by a J-shaped curve. Excessive drinking is always associated with an increased risk of death and various health risks.

What are the reasons for such contrary results and what is the practical significance of “global calculations” in both GBD studies?  What does it mean for the wine consumer? The latest scientific evidence of moderate wine consumption in the context a healthy lifestyle and diet will be discussed, as well as how the communication of the Wine in Moderation initiative builds on objective scientific facts.

  1. Gakidou, E.,(2018) Alcohol use and burden for 195 countries and territories, 1990-2016: a systematic analysis for the Global Burden of Disease Study 2016. Lancet, 392(10152):1015-1035 DOI: https://doi.org/10.1016/S0140-6736(18)31310-2
  2. Wood, A.M., et al., Risk thresholds for alcohol consumption: combined analysis of individual-participant data for 599 912 current drinkers in 83 prospective studies. Lancet, 2018. 391(10129):1513-1523 DOI: https://doi.org/10.1016/S0140-6736(18)30134-X
  3. Gakidou, E. and G.A. Collaborators, Population-level risks of alcohol consumption by amount, geography, age, sex, and year: a systematic analysis for the Global Burden of Disease Study 2020. Lancet, 2022. 400(10347):185-235 DOI: https://doi.org/10.1016/S0140-6736(22)00847-9.

DOI:

Publication date: October 19, 2023

Issue: ICGWS 2023

Type: Article

Authors

Ursula Fradera1

1Deutsche Weinakademie, Platz des Weines 2, 55294 Bodenheim, Germany

Contact the author*

fradera@deutscheweinakademie.de

Keywords

alcohol, wine, benefits, health risks, global burden of disease

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Detoxification capacities of heavy metals and pesticides by yeasts 

Winegrowing is still characterized by the extensive use of chemical fertilizers and plant protection products, despite strong recommendations to limit these practices. A part of these xenobiotics and metals are then found in grape juice and wine, causing a major health concern, as well as negatively affecting the fermentation process. In recent years, there has been renewed interest in non-Saccharomyces yeasts. These species have a wide phenotypic diversity, which would be exploited to broaden the aromatic palette of wines.

Read More

Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).

Read More

Ability of lactic acid bacterial laccases to degrade biogenic amines and OTA in wine

Two of the most harmful microbial metabolites for human health that can be present in wines and either fermented or raw foods are biogenic amines (BA) and ochratoxine A (OTA). Winemakers are aware of the need to avoid their presence in wine by using different strategies, one of them is the use of enzymes. Some recombinant laccases have been characterized and revealed as potential tools to degrade these toxic compounds in wine[1], specifically biogenic amines[2].

Read More

Mapping grapevine metabolites in response to pathogen challenge: a Mass Spectrometry Imaging approach

Every year, viticulture is facing several outbreaks caused by established diseases, such as downy mildew and grey mould, which possess different life cycles and modes of infection. To cope with these different aggressors, grapevine must recognize them and arm itself with an arsenal of defense strategies.
The regulation of secondary metabolites is one of the first reactions of plants upon pathogen challenge. Their rapid biosynthesis can highly contribute to strengthen the defense mechanisms allowing the plant to adapt, defend and survive.

Read More

Options to replace or reduce the sulphite content in Tannat red wines produced with minimal intervention

Several Uruguayan wineries have begun to produce wines with minimal intervention, to increase the sustainability of their vineyards and wines. These wines are characterized by the minimum intervention in the management of the vineyard, its harvest, vinification, conservation and aging1,2. Sulfur dioxide (SO2) is not used or is used in reduced doses, although chitosan can be substituted or supplemented1. The objective of this research is to evaluate SO2 reduction or replacement options adapted to the production of Tannat red wines with minimal intervention. Vinification of the Tannat grapes with autochthonous yeasts (LN) was carried out during the 2023 vintage.

Read More