Drinking red wine could reduce chance of catching Covid, new study suggests

A new study has suggested that drinking red wine and champagne could significantly reduce someone’s chances of catching Covid.

The study, published by in Frontiers in Nutrition, delved into the medical records of 473,957 people through the UK Biobank as well as the drinking habits and Covid history during the course of the pandemic.

It discovered that those who consumed five or more glasses of red wine a week were up to 17% less likely to be at risk from becoming infected compared to those who didn’t drink.

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The consumption of white wine and champagne above the recommended guidelines was found to also decrease the risk, with the study stating that people who drink one to four glasses a week could lower their risk from by up to 8%.

Unfortunately for beer and spirit drinkers, however, beer and cider was found to put an individual at an increased risk of 28% compared to non-drinkers.

Those who drank five glasses of spirits or more per week, on the other hand, were also at an increased risk.

Obviously these results should be taken with a pinch of salt, with the study stressing that ‘heavy drinking’ is not recommended during the epidemic.

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The study concluded: “The Covid risk appears to vary across different alcoholic beverage subtypes, frequency, and amount. Red wine, white wine, and champagne have the chances to reduce the risk of Covid-19.

“Consumption of beer and cider and spirits and heavy drinking are not recommended during the epidemics.

“Public health guidance should focus on reducing the risk of Covid-19 by advocating healthy lifestyle habits and preferential policies among consumers of beer and cider and spirits.”