According to a study conducted by scientists at Southwest Hospital and Shenzhen Kangning Hospital
not every alcoholic beverage has the same impact on COVID-19 disease. Published in Frontiers in Nutrition Journal, the research enrolled 473,957 people, of which 16,559 tested positive for COVID-19.
The correlations of alcohol use with COVID-19 risk and related mortality were studied using multivariate logistic regression models. A generalized additive model was used to assess the non-linear relationship between alcohol intake and COVID-19 risk.
COVID-19 has placed many lives on hold or drastically altered them. In this new normal, shall we drink less, or stop entirely? How are our drinking habits affect the risk of conducting the disease?
Alchocol consumption in the days of the pandemic is not necessarily a bad thing, as long as that’s occasional and in moderation. According to the Dietary Guidelines for Alcohol published by Centers for Disease Control and Prevention, alcohol consumption should be limited to two drinks or fewer per day for men and one drink or fewer per day for women.
Drinking at moderate levels has been shown to produce feelings of euphoria and happiness while helping to reduce tension compared to both non-drinkers and heavy drinkers.
The participants of the experiment were divided into three groups: current drinkers, previous drinkers, non-drinkers. Similarly, the repetitiveness of drinking was arranged as never, 1-2/week as low frequency, and >3 as high frequency.
The mindful drinking of red wine as per the official guidance or even above it has been associated with an estimated 10-17% lower risk of conducting COVID-19, in contrast to beer drinking.
‘Consumption of red wine above or double above the guidelines played protective effects against the COVID-19. Consumption of beer and cider increased the COVID-19 risk, regardless of the frequency and amount of alcohol intake.’
The reason behind this according to research is the differences in the concentration and constituents of polyphenol. The report also touches upon fortified wine and its potential protective effects, arguing that its consumption within the guideline has provided protection against COVID-19. Interestingly enough, a high frequency of use of spirits (five glasses per week) yet within official recommendations raised the COVID-19 risk, but a high frequency of consumption of white wine and champagne above guidelines reduced the COVID-19 risk.
In conclusion, different alcoholic beverages may be linked to different chances of getting infected. For beer, cider and spirits consumers, ‘public health guidance should focus on reducing the risk of COVID-19 by advocating healthy lifestyle habits and preferential policies.’
Find the article here.
AUTHOR=Dai Xi-jian, Tan Liang, Ren Lina, Shao Yuan, Tao Weiqun, Wang Yongjun
TITLE=COVID-19 Risk Appears to Vary Across Different Alcoholic Beverages
JOURNAL=Frontiers in Nutrition