Alcohol—specifically, the ethanol in alcoholic beverages—metabolizes into compounds that damage DNA and proteins, contributing to cancer risk. In 2020, excessive alcohol consumption was linked to more than 740,000 cancer cases worldwide, accounting for 4.1% of all cases.
Despite the classification of alcoholic beverages as Group 1 carcinogens, meaning they are carcinogenic to humans, a common perception is that not all alcoholic beverages are alike. Red wine, in particular, is often considered a healthier choice, and its consumption is on the rise. The popularity of red wine may stem from the widespread belief that its high resveratrol content—an antioxidant with anti-inflammatory properties—offers protective effects against cancer.
Researchers from the Brown University School of Public Health have conducted a study that scours “the vast and often contradictory literature on the carcinogenicity of red and white wine” to assess whether this assumption holds up, and to compare the cancer risks associated with wine type.
“In an effort to better understand the potential impact of wine consumption on cancer risk, we conducted a comprehensive meta-analysis to assess whether red wine is truly a healthier choice than white wine,” said Eunyoung Cho, co-lead author of the study and associate professor of epidemiology and of dermatology at Brown. “Our analysis included as many published epidemiological studies as possible that separately explored the relationship between red and white wine consumption and cancer risk.”
Analyzing 42 observational studies (20 cohort and 22 case-control) involving nearly 96,000 participants, Cho and her team found no overall increased cancer risk from wine consumption, regardless of type. However, they also found no clear evidence that red wine mitigates cancer risk.
