Wine and cancer
The relationship between wine consumption, particularly red wine, and cancer risk is complex and multifaceted. Red wine contains antioxidants like flavonoids and resveratrol, which are believed to protect cells from oxidative damage associated with cancer development. Studies have suggested potential protective effects of red wine against certain cancers. For instance, research indicates that consuming three or more glasses of red wine weekly may lower the risk of colorectal cancer, with lower rates observed among regular consumers compared to non-drinkers.
However, findings are not entirely consistent; some studies highlight an increased risk of colorectal cancer with higher alcohol intake. In the context of prostate cancer, there is evidence suggesting that moderate red wine consumption may significantly reduce risk, potentially due to the effects of resveratrol on testosterone levels. Additionally, resveratrol has shown promise in inducing cancer cell death in leukemia.
Despite these potential benefits, there is a cautionary note about alcohol consumption, as heavy drinking is associated with higher risks for various cancers, including breast and liver cancer. This nuanced view suggests that while moderate red wine consumption may offer certain protective effects, it is essential to approach alcohol consumption with awareness of its risks.
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Wine and cancer
DEFINITION: Red wine is a rich source of the natural antioxidants flavonoid and resveratrol. Antioxidants protect cells from the oxidative damage caused by free radicals, which have been implicated in cancer cell development.
How red wine may protect: Red wine is a rich source of active phytochemicals (plant chemicals) called polyphenols. Polyphenols are naturally found in the seeds and skins of grapes. Red wine contains more polyphenols than white wine because when white wine is made, the skins are removed after the grapes are crushed. The polyphenols found in red wine are the naturally occurring antioxidants known as flavonoid and resveratrol. These antioxidants help clear cancer-causing free radicals from the body. Resveratrol also functions as an anti-inflammatory agent, inhibiting enzymes that promote tumor development and cancer cell proliferation. The flavonoid present in red wine may be effective against cancer during the initiation, promotion, and progression phases.
Colorectal cancer and red wine: According to one report published by the American College of Gastroenterology, consuming three or more glasses of red wine per week may reduce a person’s risk of developing colorectal cancer. In a New York study that included 1,700 people who underwent routine colorectal cancer screening, 10 percent of those patients who did not drink alcohol had colorectal cancer, while only 3.4 percent of patients who routinely drank red wine had colorectal cancer. However, findings published in a 2009 meta-analysis in the Annals of Oncology indicated that those who drank more than one alcoholic beverage per day had a higher relative risk of colorectal cancer than did nondrinkers. As the twenty-first century progressed, studies on wine consumption and colorectal cancer remained ambiguous. A 2019 review of studies found that the correlation between alcohol consumption and colorectal cancer followed a J-curve—the higher the amount of alcohol consumed, the more likely a person was to get colorectal cancer. A large 2023 study confirmed these results.
Prostate cancer and red wine: According to a 2004 study conducted by investigators at the Fred Hutchinson Cancer Research Center, men who drank four or more glasses of wine per week reduced the risk of prostate cancer by 50 percent. Moreover, there was a 60 percent lower incidence of aggressive types of prostate cancer. Resveratrol, according to the Fred Hutchinson Cancer Research Center, may reduce circulating testosterone levels. This is important because circulating testosterone can promote prostate cancer cell growth. In 2013, a meta-analysis published in the Central European Journal of Urology suggested that resveratrol has the potential to prevent prostate cancer but stated that the appropriate dose has yet to be found. A study published in 2021 confirmed that resveratrol supplementation can delay the progression of prostate cancer by inhibiting DNA synthesis in both androgen-sensitive and androgen-independent prostate cancer cells.
Leukemia and red wine: Resveratrol also appears to be effective in causing apoptosis, cancer cell death, in patients with leukemia. Resveratrol may work by inhibiting deoxyribonucleic acid (DNA) synthesis in the leukemia cells, which causes cell death.
However, numerous studies have shown associations between alcohol consumption and elevated risk of developing head and neck, gastrointestinal, liver, and breast cancers, as well as colorectal cancers among heavy drinkers. Thus, even as debate over the effectiveness of red wine, or at least its component resveratrol, in preventing some cancers continues, the risk of developing other cancers remains.
Bibliography
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“Health Benefits of Resveratrol — And Should You Take It?” Cleveland Clinic Health Essentials, 24 Jan. 2022, health.clevelandclinic.org/resveratrol-benefits. Accessed 17 June 2024.
Jasiński, Milosz, Lidia Jasiński, and Marcin Ogrodowczyk. "Resveratrol in Prostate Diseases – A Short Review." Central European Journal of Urology, vol. 66.2, 2013, pp. 144–49.
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Silk, Natalie, et al. "The Effects of Resveratrol on Prostate Cancer through Targeting the Tumor Microenvironment." Journal of Xenobiotics, vol. 11, no. 1, 2021, pp. 16-32, doi.org/10.3390/jox11010002. Accessed 17 June 2024.