In 1991, the news show 60 Minutes aired a story about the possible beneficial effects on health from red wine consumption.  Many see that segment as the launch of the modern day wine boom, one scientific study after another citing the potential benefits of light to moderate wine consumption, especially reds.

Red wine contains the antioxidant resveratrol, a compound believed to play an influential role in cardiovascular, neurological and metabolic health.  Scientific studies pointing to potential risk reduction have been conducted targeting strokes, heart inflammation, dementia and mental performance, diabetes, obesity, rheumatoid arthritis, non-fatty liver disease, renal (kidney) cell carcinoma, erectile dysfunction and certain categories of cancer such as pancreatic, colon, prostate, lung and leukemia.  At the same time, controversy continues over the possible effects of alcohol on breast cancer development, some studies demonstrating an increased risk.  Other studies have cited possible benefits in strengthening bones in osteoporosis and in reducing the impact of some lifestyle impairing disabilities.  Now hold on to your wine glass because it has just cracked!!

A recently released study by the University of Oxford in England and published in the March 4th issue of the Journal of the National Cancer Institute claims that its results point to a raised risk of some cancers, even with light alcohol consumption.  The specific cancers cited are breast, liver, rectal, pharyngeal, laryngeal and esophageal.  (At this time, I have no information on the specific cellular histology of the cancers).  Interestingly enough, the increased risk of mouth, throat and esophageal cancer was much more prevalent in current smokers.  As well, they cited that alcohol consumption seemed to be associated with a reduction in the risk of non-Hodgkin’s lymphoma, some types of thyroid cancer and renal cell carcinoma.