You are currently viewing Wine is fine, beer is fine: alcohol and COVID

23 Jan. 2022 19:58

Chinese researchers have looked at possible links between alcohol consumption and COVID-19 diseases and came to astonishing results. Which alcohol is consumed is more important than how much of it – and men have more of it than women.

A group of Chinese scientists has studied the link between the consumption of various alcoholic beverages and the risks associated with COVID-19. They found good news for wine lovers, but disappointing news for beer drinkers.

The researchers, from the Kangning Clinic in Schenzhen and another facility, the Südwestklinik in Chongqing, examined 473,957 cases from the UK biodatabase with a median age of 69, including 16,559 subjects who tested positive for COVID-19. They divided them into groups according to their drinking status (not drinking, used to drink, drinking now) and frequency of alcohol consumption (less than three times a week, more than three times a week, never).

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The UK recommendation of drinking less than 14 units of alcohol per week, with a small glass of wine representing 1.5 units and a pint of ale or lager two units, was taken as a benchmark by the Chinese scientists.

The researchers concluded that “red wine, white wine, and champagne may reduce the risk of COVID-19.”

While emphasizing that there is no category of alcoholic beverages that is healthy when consumed in large quantities, the researchers did point out that “consumption of red wine in excess of the recommendation to twice the recommendation”, that “occasional consumption of fortified wines (e.g. sherry , port wine or Marsala), one to two glasses per week within the recommendation” and “frequent consumption of white wine and champagne above the recommendations” seem to have a protective effect against COVID-19.

“Drinking habit classification, frequency, quantity and type of alcoholic beverage had no effect on mortality from COVID-19,” the report, published in Frontiers in Nutrition, concludes.

Interestingly, the protective effect of red wine against COVID-19 was still significant regardless of the frequency of consumption – possibly because the highest concentrations of polyphenols are found in this drink – but “the protective effect was only found when those affected consumed more than recommended consumed, up to double”.

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The research group’s report still brings bad news, namely for lovers of beer, cider and strong alcohol.

“Beer and cider consumption increased the risk of COVID-19, regardless of the frequency and amount of alcohol consumption,” the report states. The results are also unfavorable for women. The protective effect of wine is weaker for them, but the negative effect of beer and schnapps is even stronger than it is for men.

The researchers therefore stated that ‘public health advice should focus on reducing the risk of COVID-19 through an emphasis on healthy lifestyle choices, targeting consumers of beer, cider and distilled spirits in particular’.

more on the subject – New study: COVID survival rate for under 70s at over 99 percent

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