Moderate Wine Consumption Lowers Mortality Risk Compared to Beer and Spirits, Study Finds

A new study set to be presented at the Annual Scientific Session of the American College of Cardiology in New Orleans on March 28 highlights a significant link between moderate wine consumption and lower mortality risk. The research, led by Professor Zhangling Chen from the Second Xiangya Hospital at Central South University in Changsha, China, analyzed data from more than 340,000 British adults. The findings suggest that people who regularly drink moderate amounts of wine have a lower risk of death compared to non-drinkers and those who prefer beer, cider, or spirits.

The study used information from the UK Biobank, a large biomedical database that collects health, genetic, and lifestyle data from participants across the United Kingdom. The data covered the period from 2006 to 2022. Researchers confirmed previous evidence that high alcohol consumption is linked to a marked increase in overall mortality as well as deaths related to cancer and cardiovascular disease. Regular heavy drinkers showed a 24% higher risk of death from any cause, a 36% higher risk of cancer-related death, and a 14% higher risk of dying from heart disease compared to non-drinkers or occasional drinkers.

The most notable findings emerged when researchers looked at moderate drinkers. Even when consuming similar amounts of alcohol overall, the type of beverage made a significant difference in health outcomes. Those who chose wine—especially red wine, which contains polyphenols and antioxidant compounds—had a 21% lower risk of cardiovascular mortality. The authors suggest this may be due not only to the bioactive properties of wine but also to the context in which it is typically consumed. Wine is often enjoyed with balanced meals and is associated with healthier lifestyles.

In contrast, even small amounts of beer, cider, or spirits were linked to worse health outcomes. Moderate consumers of these beverages faced a 9% increase in cardiovascular mortality risk. Researchers believe this effect could be related not just to the chemical differences between drinks but also to lifestyle factors. Beer and spirits are more often consumed in social settings that involve high-calorie foods, sedentary behavior, or less healthy eating habits.

Professor Chen emphasized that these results come from studies on the general population. In groups at higher risk—such as people with chronic illnesses or existing cardiovascular conditions—the risks associated with alcohol consumption could be even greater. The study underscores the importance of considering both the amount and type of alcoholic beverage when evaluating its impact on health.