Is red wine part of a healthy Mediterranean diet? What the science says

The Mediterranean diet, widely regarded as one of the world's healthiest eating patterns, is sometimes associated with a glass of red wine. That association has led some to claim that wine is good for health, or that red wine is better for the body than white. The medical community, however, does not recommend drinking alcohol for health reasons.

In the traditional Mediterranean diet, wine is not an essential component of what nutritionists consider a healthy eating pattern. The diet centers on plant-based foods — vegetables, fruits, whole grains, legumes and nuts — supplemented by moderate amounts of olive oil, fish and seafood. Some regions include small amounts of wine, but it remains an optional element.

The popular belief that red wine is healthier than white is not scientifically established. The advantage often cited for red wine is limited strictly to polyphenol content.

According to a 2017 study published in Circulation, the journal of the American Heart Association, red wine contains roughly 10 times more polyphenols than white wine. This is because red wine is made by fermenting crushed grapes together with the skins and seeds, which are rich in polyphenols.

That figure, however, reflects only a comparison of polyphenol content. It does not mean red wine delivers 10 times the antioxidant effect in the human body.

Polyphenols are compounds with anti-inflammatory and antioxidant properties. Research has suggested they may have a positive effect on "bad" LDL cholesterol levels and vascular function.

Wine, however, contains alcohol alongside those polyphenols. There is no evidence that the potential benefits of polyphenols offset the harms of alcohol.

The World Health Organization has stated that no type or amount of alcohol carries zero health risk. Its position is that the less alcohol consumed, the better — and that not drinking at all is the best option.

Wine is no exception. Even though red wine contains polyphenols that may benefit health, those compounds neither protect against nor eliminate the toxic and carcinogenic risks posed by alcohol.

Ethanol in wine raises cancer risk. The International Agency for Research on Cancer, an arm of the WHO, classifies ethanol as a Group 1 carcinogen, meaning its cancer-causing properties in humans have been confirmed. Alcohol consumption has been linked to cancers of the mouth, pharynx, larynx, esophagus, liver, colon, rectum and female breast. The medical community warns that repeated or excessive drinking can also increase the risk of fatty liver disease, hepatitis, high blood pressure, cardiovascular disease, stroke and pancreatitis, in addition to cancer.

The antioxidant benefits of polyphenols are best obtained from non-alcoholic foods rather than wine. Polyphenols are found in a wide range of foods, including berries, tea, coffee, cacao, fruits, legumes and nuts. Eating a variety of naturally colorful whole foods is particularly beneficial, as different types of antioxidants work in synergy with dietary fiber, vitamins and minerals.