Wine is said to have certain health benefits, but is it worth it?

by Elizabeth McLeod

When one thinks of wine, it is generally with thoughts of flavour, food pairings and overall fondness.

But all things delicious are usually bad for you, right?

Not so fast. Numerous reports exist, outlining the potential health benefits of certain wines.

Historically, wine has held a position of importance and popularity in a vast number of cultures. Its roots date back to ancient Mesopotamian times. Wine was perfected and proliferated by the French in the 15th Century. Its popularity has grown exponentially and wine now constitutes 28 per cent of total alcohol sales worldwide.

Recently, there has been much discussion about the health benefits of wine – red wine, specifically. While both whites and reds can be beneficial, red wine is believed to be more advantageous because of the way in which it is processed. The skin is left on the grape during processing and it is this skin that is richest in the grape’s beneficial health properties. Benefits of red wine are attributed to a number of properties including flavonoids, melatonin and reveratrol.

Flavonoids hold antioxidant properties and are thought to aid in the prevention of various cancers by helping the body neutralize certain free radicals that can trigger the cellular activity that may lead to cancer.

Melatonin is a substance found in red wine, which is said to combat the oxidative and inflammatory processes, which tend to accompany old age.

The phenomenon of the “French Paradox” has long been seen as a mystery.

Why is it that the French appear to be able to consume a diet higher in fat than the norm, while enjoying a comparatively lower incidence of heart disease? The answer is now thought to be found in the consumption of red wine among the French population.

Reservatrol is a natural byproduct of grape skins and is said to mimic the positive health benefits of caloric reduction, namely, lowering the risk of heart disease.

However positive these beneficial properties seem, they are by no means a green light for increased consumption. The most critical factor highlighted in studies of red wine is moderation.

While at times a foreign concept to many student ‘wine connoisseurs,’ moderation and low-risk drinking are two keys to taking advantage of the health benefits of red wine. Experts tend to agree that one glass a day can be beneficial (and a ‘glass’ refers to a 5oz serving, not a pint glass), but any more than this can have detrimental effects. Many disagree with the health claims of wine altogether and argue that the numerous detrimental effects of the alcohol in wine negate its positive attributes.

“The term ‘moderation’ is a slippery slope in terms of its definition,” said Melanie Bowman, manager of the Wellness Centre at the University of Guelph. “What is important is highlighting low-risk drinking, which includes knowing your body and its limits and staying within them.”

Bowman stressed the fact that it is important to think critically about the alleged health benefits of wine, and to realize the negative effects that alcohol can have.

“Alcohol is a natural depressant and can negatively impact mood, academics and behaviour,” she continued. “Drinking can have detrimental effects on the heart and liver. It is important for students to find healthy alternatives to drinking.”

So crack open a bottle of delicious Chianti, have a glass with your next plate of pasta, but don’t finish that bottle.

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