There is a widespread belief that red wine’s high resveratrol content helps fortify against cancer due to its antioxidant and anti-inflammatory properties, which has been a driver of its consumption. However, a new meta-analysis finds there is no clear evidence of this protective quality.Epidemiologists leading the research from Brown University’s School of Public Health and Warren Alpert Medical School, US, stress that alcohol in all types of wine — specifically, the ethanol in alcoholic beverages — metabolizes into compounds that damage DNA and proteins, contributing to cancer risk.
