Red wine is frequently regarded as the “healthier” option thanks to its antioxidants, particularly polyphenols, which may help protect against inflammation. Among these, resveratrol is noted for its potential anti-cancer properties. However, a newly published study by researchers at Brown University is calling that “red vs. white” health assumption into question.

“We conducted a comprehensive meta-analysis to assess whether red wine is truly a healthier choice than white wine,” Eunyoung Cho, an associate professor of epidemiology and dermatology at Brown and co-lead author of the study, shared in a statement. “Our analysis included as many published epidemiological studies as possible that separately explored the relationship between red and white wine consumption and cancer risk.” 

That included analyzing data from 42 observational studies involving nearly 96,000 participants. The researchers found that the risk ratio for red wine was 0.98, while for white wine, it was 1.00, indicating that neither type of wine had a statistically significant impact on overall cancer rates. Part of that reason, the researchers noted, is that any benefit from resveratrol is extremely limited as its effects in real-world consumption may be limited due to its rapid metabolism in the human body. The researchers remarked, “The results revealed no significant difference in cancer risk between red and white wine overall.”

However, according to Cho, the team did observe one important distinction: “The consumption of white wine, but not red wine, was associated with an increased risk of skin cancer.”

They found this increased risk when drilling down into the cohort studies (which typically provide stronger evidence than case-control studies), indicating that white wine consumption was associated with a slightly higher cancer risk, with a risk ratio of 1.12. The analysis of the six studies revealed that white wine drinkers had a 22% higher risk of developing skin cancer compared to those who consumed red wine. However, the reasons for that remain unclear.

“One possibility is that heavy alcohol consumption might be linked to high-risk behaviors, such as sunburn, indoor tanning, or insufficient sunscreen use,” Cho shared with Food & Wine. “But it’s still unclear why white wine appears to be the key factor.” 

Another hypothesis in the research is that white wine could produce higher levels of acetaldehyde, a carcinogenic compound formed when alcohol is metabolized. Although the Brown study does not compare acetaldehyde levels in red versus white wine, additional research published in the journal “Food Science and Biotechnology” suggests that acetaldehyde is more prevalent in white wine than in red, potentially due to differences in the fermentation processes of each wine category. However, Cho expressed caution in drawing firm conclusions at this stage, stating, “Our study suggests that more research is needed to better understand the potential mechanisms behind this.”

The findings also highlighted a stronger connection between white wine intake and increased overall cancer risk among women. The researchers explained in a statement separately provided to Food & Wine that this meta-analysis is the “first study of its kind and challenges the belief that red wine is healthier than white. It also points to the need for further study into the association between white wine consumption and cancer risk, particularly in women.” 

As for what you should take away from this study, Cho stated that the main message is that “there are no safe alcoholic beverages in terms of cancer prevention.” When asked if conducting this study has changed her own habits, Cho shared, “Not really, as I don’t drink often. Not drinking alcoholic beverages is one of the best practices for cancer prevention.”