Is a glass of red wine actually “healthy”—or simply a persistent myth? A large analysis of UK Biobank data suggests that not only the amount, but also the type of alcohol may influence risk.
The question sounds simple, but the answer is not: does it make a difference to health whether alcohol is consumed as wine, beer, or spirits? A new large-scale analysis of international health data suggests that the choice of drink does, in fact, play a role - at least in statistical terms.
The study examined data from around 341,000 adults in the UK Biobank, collected between 2006 and 2022. A research team from Central South University in China analysed the relationship between alcohol consumption, beverage type, and mortality risk. The findings were presented at the annual meeting of the American College of Cardiology.
The study first confirms a well-established finding: high alcohol consumption is clearly associated with significant health risks. High intake was defined as more than 40 grams of pure alcohol per day for men, and more than 20 grams for women. Roughly speaking, this corresponds to about half a litre of wine or one litre of beer for men, and around a quarter litre of wine or half a litre of beer for women - depending on alcohol content.
Within this group, overall mortality risk was about 24 percent higher than among people who did not drink or consumed alcohol only rarely. The association was particularly pronounced for cancer, where mortality risk increased by around 36 percent. The risk of cardiovascular disease was also measurably higher.
More nuanced results emerge, however, at low to moderate levels of consumption. Here, differences by beverage type become apparent. While beer, spirits, and cider were associated with a higher overall mortality risk, wine performed comparatively better when measured against the same amount of alcohol.
The findings are especially notable in relation to cardiovascular disease. Individuals who reported moderate wine consumption had around a 21 percent lower risk of dying from such conditions compared to those who did not drink or drank only occasionally. By contrast, beer and spirits were associated with a slightly increased risk even at lower levels of consumption.
Researchers attribute these differences in part to compounds found in wine—particularly polyphenols and antioxidants—which may have potentially positive effects on the cardiovascular system. The study also suggests that context plays a role: wine is more often consumed with meals or in social settings, whereas beer and spirits are more frequently consumed outside of meals and are often associated with additional risk factors.
Despite these distinctions, the overall conclusion remains clear. Organizations such as the German Nutrition Society now emphasise that there is no completely safe level of alcohol consumption. Alcohol is considered a risk factor for numerous diseases and accidents—regardless of the type of drink.
Any perceived advantage of wine is therefore relative: while it may perform more favourably in direct comparison, it cannot be considered “safe” from a health perspective.
