Red wine headaches may stem from sensitivity to various compounds, such as histamines, tannins, sulfites, and flavanols. The conjunction of these elements with alcohol, typically considered a health-promoting antioxidant, may elicit adverse reactions in certain individuals.
As the season invites cozy indoor moments clad in the softest sweaters, uncorking a bottle of red wine seems like a perfect indulgence. Regrettably, for a significant number of individuals, this ritual transforms into a potential precursor to a throbbing headache, manifesting within mere minutes of sipping from the glass.
The intriguing question arises: Why does red wine trigger headaches, even among those not usually prone to alcohol-related head discomfort? A recent study, featured in Scientific Reports, posits that the culprit may be an antioxidant inherent in red wines. This antioxidant, while conventionally associated with health benefits, appears to disrupt the normal alcohol metabolism process, potentially contributing to the onset of headaches.
Red Wine: Most Likely to Cause a Headache
According to a comprehensive meta-analysis focused on alcohol use disorders, red wine emerges as the primary alcoholic beverage associated with triggering headaches in susceptible individuals, surpassing spirits, white or sparkling wine, and exhibiting almost three times the likelihood compared to beer. The research indicates that even a moderate consumption of red wine, equivalent to one or two glasses, can lead to the onset of a headache in as little as 30 minutes. This underscores the specific impact of red wine on individuals prone to alcohol-induced headaches, highlighting its distinct role in the manifestation of this physiological response.
How a Healthy Antioxidant in Red Wine Becomes Toxic
In delving into the inquiry surrounding the potential headache-inducing effects of red wines, scientists conducted laboratory investigations to explore the role of the antioxidant quercetin. Quercetin belongs to the flavanol category, a subgroup of flavonoids—chemical compounds abundantly found in various fruits and vegetables, notably in grapes. The American Heart Association attests to the numerous cardiovascular and neurological advantages associated with flavonoids.
Notably, quercetin itself is acknowledged as a beneficial antioxidant and is even accessible in supplement form. However, researchers discovered a noteworthy aspect when examining its interaction with alcohol metabolism. It was observed that, under such conditions, quercetin could pose challenges, despite its typically regarded health-promoting properties.
“When it gets in your bloodstream, your body converts it to a different form called quercetin glucuronide,” Andrew Waterhouse, PhD, a wine chemist and the coauthor of the study, said in a press release. He is also a professor emeritus with the UC Davis department of viticulture and enology. In that said form, it has the ability to block the metabolism of alcohol, he then added.
In such instances, individuals may accumulate the toxin acetaldehyde in their bodies, as stated by the researchers. Acetaldehyde, a widely recognized toxin, irritant, and inflammatory substance, can lead to symptoms such as facial flushing, headache, and nausea when present in elevated levels, explained Apramita Devi, PhD, the lead author and a postdoctoral researcher affiliated with the UC Davis department of viticulture and enology.
Findings May Give Vital Info for Red Wine Afficionados
The authors state that the reasons why certain individuals are more prone to red wine headaches remain unclear. It is possible that individuals experiencing such headaches have enzymes that are more readily inhibited by quercetin. Alternatively, they may be more susceptible to the accumulation of toxic acetaldehyde compared to the average person, as suggested by the authors.
This is an intriguing hypothesis, said Katherine Donelan, RD, from Stanford Health Care in California. “Quercetin is a powerful antioxidant and has traditionally been thought to be one of the nutritional assets of red wine, but this study certainly throws a wrench into that thinking,” Donelan said. She was not part of the study made.
“While it’s essential to remember that further research is needed to validate and generalize these findings, this initial insight could serve as a valuable guidepost for wine enthusiasts, particularly those prone to headaches,” she said.
Flavanol Levels Can Vary Substantially Depending on the Variety
Levels of flavanol can vary dramatically when it comes to red wine — partly because quercetin is produced as a response to sunlight, said Waterhouse. “If you grow grapes with the clusters exposed, such as they do in the Napa Valley for their cabernets, you get much higher levels of quercetin. In some cases, it can be four to five times higher,” he said.
The production methods of wine, such as skin contact during fermentation, fining processes, and aging, can influence flavanol levels, as stated by the authors. Fining involves the addition of substances like gelatin, egg whites, or carbon to eliminate undesirable elements from the wine.
Sulfates, Histamines, and Tannins May Also be the Culprit
“Historically, wine consumption has been linked to adverse effects such as headaches, flushed skin, and nasal congestion. These reactions are commonly ascribed to allergies or sensitivities to components like sulfites, histamines, tannins, and tyramine,” Donelan explained.
Alcohol, irrespective of its source (not limited to red wine), accelerates dehydration and inflicts harm across the digestive, cardiovascular, immune, and central nervous systems. It is recognized as a carcinogen. The Centers for Disease Control and Prevention assert that reducing alcohol consumption correlates with a decreased risk of cancer.
Next Steps: Clinical Trials for Red Wine Drinkers
Scientists intend to examine the proposed theory among individuals experiencing these headaches. A forthcoming clinical trial, supported by the Wine Spectator Scholarship Foundation and spearheaded by researchers from the University of California, San Francisco (UCSF), is currently being organized.
“If our hypothesis pans out, then we will have the tools to start addressing these important questions,” said Waterhouse.
Expert Advice on Avoiding Headaches from Red Wine
To reduce the likelihood of experiencing a headache caused by red wine, Donelan recommends selecting varieties that are less likely to contain potentially irritating elements. This involves choosing wines with:
- Minimal or no sulfites, often found in organic or biodynamic options.
- Lower tannin content, exemplified by varieties like Zinfandel.
- Reduced histamine levels, as seen in wines such as Pinot Noir or Merlot.
- Lower alcohol content.
Drinking lots of water and eating meals that are packed with protein and fiber can play an important role in minimizing the headache that usually sets later on, she advised. “This approach works by diluting the potentially problematic contents of wine and slowing their absorption in the gastrointestinal tract.”
When sampling a new red wine, begin with a pour of less than half a glass. Harvard Health Publishing suggests that if the wine is likely to cause a headache, it will typically manifest within the first 15 minutes of consumption.
Recommended For You
