Wine consumption linked to lower cardiovascular mortality risk in new study

A large-scale scientific study presented at the American College of Cardiology annual conference suggests that the type of alcohol consumed may influence health outcomes, particularly at lower levels of consumption.

Analyzing data from 340,924 adults via the UK Biobank over an average of 13 years, researchers found that high alcohol consumption is linked to significantly increased mortality risks: a 24% increase in death from any cause, 36% from cancer, and 14% from cardiovascular disease.

However, at low to moderate levels, differences emerged between beverage types. Moderate wine consumption was associated with a 21% lower risk of cardiovascular death, whereas low consumption of beer, cider, or other spirits was linked to a 9% increase in that same risk. Researchers suggest that polyphenols and other beneficial compounds, especially in red wine, may play a role, though they also note that wine drinkers may follow generally healthier lifestyles and dietary habits.