New Study Debunks the Health Myth of Red Wine

For many years, red wine has been touted as a healthy dietary component, primarily due to the antioxidant resveratrol found in red grape skins, which was believed to have cancer-preventing and heart-protective properties.

However, research published in the journal Nutrients claims there is no evidence that red wine offers greater health benefits than white wine or that it reduces cancer risk. A research team from Brown University analyzed about 40 studies involving more than 100,000 participants and concluded that there is no significant difference between red and white wine in terms of health impact.

According to the researchers, the high alcohol content—considered a carcinogen—found in wine may negate the potential health benefits of resveratrol. Additionally, only about 25% of resveratrol is absorbed by the body, which limits its expected positive effect.

The realization that red wine does not offer unique health advantages challenges decades-old beliefs. The researchers suggest this misconception may be a historical error, with the “healthy red wine” myth based more on sociological observations than on clinical evidence.

While red wine does contain anti-cancer compounds such as resveratrol, it cannot be considered a significantly healthier choice than white wine, and the negative effects of alcohol may cancel out any potential benefits.