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…

Role of anthocyanins and copigmentation in flavonol solubility in red wines 

Over the last years, due to climate change, several red wines, such as the Sangiovese wines, have been often subjected to loss of clarity due to the formation of deposits of fine needle-shaped crystals. This phenomenon turned out to be due to an excess of quercetin (Q) and its glycosides (Q-Gs) in wines. These compounds are synthesized to a large extent when grapes are excessively exposed to UVB radiations in vineyards[1]. Unfortunately, it is not easy to predict the degree of Q precipitation because its solubility strongly depends on the wine and matrix composition[2].

Read More

Biotic and abiotic factors affecting physiological aspects underlying vegetative vigour in two commercial grapevine varieties

Grapevine vigour, defined as the propensity to assimilate, store and/or use non-structural sugars for allowing fast growth of shoots and producing large canopies[1], is crucial to optimize vineyard management. Recently, a model has been proposed for predicting the vigor of young grapevines through the measurement of the vegetative growth and physiological parameters, such as water status and gas exchange[2]. Our objectives were (1) to explore the influence of the association of two grapevine varieties (Tempranillo and Cabernet Sauvignon, grafted onto R110 rootstocks) with arbuscular mycorrhizal fungi (AMF) on the vegetative vigour of young plants; and (2) to assess the effect of environmental factors linked to climate change on the vegetative vigour of Cabernet Sauvignon.

Read More

Control of bacterial growth in carbonic maceration winemaking through yeast inoculation

Controlling the development of the bacterial population during the winemaking process is essential for obtaining correct wines[1]. Carbonic Maceration (CM) wines are recognised as high-quality young wines. However, due to its particularities, CM winemaking implies a higher risk of bacterial growth: lower SO2 levels, enrichment of the must in nutrients, oxygen trapped between the clusters… Therefore, wines produced by CM have slightly higher volatile acidity values than those produced by the destemming/crushing method[2].

Read More

Agronomic and oenological behavior of the minority Mandón variety on two rootstocks in the D.O. Arribes

A large population of vines of the Mandón minority red variety (synonymous with Garró) has been located in old vineyards of the D.O. Arribes (Zamora and Salamanca) to conserve and recover this minority variety. The wines made with this variety are characterized by their good structure and color, interesting harmony, an excellently low pH, with high acidity, as well as complex aromas of blue fruits and a marked and expressive minerality.

Read More

Bioprotection of grape must by Metschnikowia sp.: genericity and mechanism

The market trend heads to food products with less chemical inputs, including in oenology. During the winemaking process, sulfites are commonly use to avoid microbiological contamination and stabilization of the wine thanks to its antimicrobial and antioxidant activities. Nevertheless, this use is not without consequences on human health and environment, leading for example to allergic reaction and pollution. A biological alternative to these sulfites has emerges: the bioprotection.

Read More