Red wine, white wine, champagne… People who drank wine between one and more than five glasses a week had a 10 to 17% lower risk of contracting Covid-19, but those who drank beer had an increased risk, according to a recent study.

Conducted by researchers at Shenzhen Kangning Hospital and Southwestern Hospital, they analyzed 473.957 respondents from the Biobank group in the United Kingdom to investigate the link between alcohol consumption and Covid-19 risk and mortality.

It was also found that those who drank white wine and champagne from one to four glasses a week had a 7 to 8% lower risk of Covid-19 compared with those who did not. This protective effect was not significant when consuming five or more glasses per week.

 

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Consumers of fortified wine between one and two glasses a week were associated with a 12% lower risk of Covid-19 compared with those who did not drink. Similarly, each consumption of three or more glasses was not associated with lower risks than Covid-19.

 

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The study looked at other forms of alcohol, including beer, cider and spirits.

For beer and cider drinks, those who drank had a 7 to 28% higher risk of developing Covid-19 regardless of the amount they consumed, compared to those who did not drink.

Those who drank alcohol also had a higher risk of consuming Covid-19 the more they consumed.

 

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