Study Examines Cancer Risks Associated with Red and White Wine Consumption

Researchers from Brown University School of Public Health and the Warren Alpert Medical School have investigated whether red wine offers greater protection against cancer compared to white wine. The study challenges the widely held belief that red wine, due to its high resveratrol content—an antioxidant known for its anti-inflammatory properties—may reduce cancer risks.

The research analyzed data to assess the potential health benefits of red wine relative to white wine in relation to cancer prevention. Resveratrol, found in higher concentrations in red wine, has been linked to protective effects against certain diseases. However, the findings suggest that the perceived health advantages of red wine over white may not be as clear-cut as previously thought. The study highlights the need for further investigation into how different types of alcoholic beverages impact cancer risk and overall health outcomes.

Date: March, 2025

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Author

Mark Chiang

紐約 NYU Computer Science 碩士 紐澤西 UMDNJ Biomedical Informatics 博士 中研院博士後 台灣大學博士後