The health effects of wine (and alcohol in general) are the subject of considerable ongoing debate and
study. In the USA, a boom in red wine consumption was touched off in the 1990s by '60 Minutes' and other
news reports on the French paradox.
It now seems clear that regular consumption of up to 1-2 drinks a day (1 standard drink is approximately
equal to 5 oz, or 125 ml, of 13% wine) does reduce mortality, due to 10%–40% lower risk of coronary heart
disease, for those over the age of 35 or so (see Alcohol consumption and health). However, with larger
amounts the effect is compensated by the increased rate of various alcohol-related diseases, primarily
cancers of mouth, upper respiratory tract and ultimately cirrhosis of liver. Originally the effect was
observed with red wine. Compounds known as polyphenols are found in larger amounts in red wine, and there
is some evidence that these are especially beneficial. One particularly interesting polyphenol found in
red wine is resveratrol, to which numerous beneficial effects have been attributed.
However, other studies have shown that similar beneficial effects can be obtained from drinking beer. It
is unclear if this means that the only important ingredient is ethanol.
Sulfites (or sulphites) are compounds found in wine that act as a preservative — and can trigger a severe
allergic reaction in some consumers. In the USA all commercially produced wine is required to state on
the label that it contains sulfites. In other countries they do not have to be declared on the label. A
larger than average amount of sulfites in wine is said to cause worse hangovers.
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