Drinking Patterns

Wine consumption seems to be particularly beneficial when consumed with a meal: Research has shown that mortality from cardiovascular diseases and cancer as well as overall mortality are significantly reduced. If we only look at the amount consumed (up to 200 g of alcohol per week), cancer mortality increased significantly. Whereas, if drinking patterns are taken into account as well, even with amounts of up to 300 g of alcohol per week no increased risk of death. The type of alcoholic beverage also appears to have an influence: wine drinkers had a lower mortality risk compared to consumers of spirits, beer, or cider. The morbidity rates for serious cardiovascular events and liver cirrhosis are also lower – regardless of total consumption.

Beverage preferences further correspond to certain dietary, and drinking patterns and lifestyle habits, which also have an impact on disease and death rates.

Excessive consumption of alcoholic beverages for short periods of time, e.g., on the weekend, is associated with health risks. “Binge drinkingBinge drinking (consuming rapidly four or more alcoholic drinks over a short period of time) has bee...” (large amounts of alcohol on one occasion), increases the risk of high blood pressure, heart attacks and strokes.

Consequently, drinking patterns (the frequency and amount of wine consumed, as well as drinking with or without a meal) are important factors influencing the biological effects of an alcoholic beverage. It is recommended to drink in moderation, as an accompaniment to food, and in alternance with a non-alcoholic beverage such as water.

Risky and harmful drinking patterns, including the regular consumption of large amounts of wine or consuming heavy and excessive amounts on a single occasion (binge drinking) should be discouraged.