The Hidden Link: Unveiling the Origins of Red Wine Headaches
New study reveals potential breakthrough in understanding the causes of red wine headaches, bringing us closer to unraveling the mysterious mechanism behind this common ailment
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The study published in Scientific Reports on Monday suggests that the flavonol, quercetin, which naturally occurs in red wines, may disrupt the body's alcohol metabolism, resulting in the buildup of toxins that can cause rapid headaches. Quercetin is a plant compound present in various fruits and vegetables such as grapes, berries, onions, and broccoli.
"When (quercetin) enters the bloodstream, it is converted by the body to a different form known as quercetin glucuronide," explained Andrew Waterhouse, a wine chemist and professor emeritus in the department of viticulture and enology at the University of California, Davis, in a news release. "In this form, it inhibits the metabolism of alcohol."
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Are you consuming alcohol excessively? According to the authors, red wine contains a significantly higher level of phenolic compounds, particularly flavonoids, compared to white wine. This high concentration of compounds may be a major factor contributing to headaches.
Waterhouse and other researchers sought to investigate the cause of headaches occurring after consuming just one or two glasses of red wine, even in individuals who do not experience headaches from other alcohol. Their study focused on how flavonol may impact a genetic variant of an enzyme known as ALDH2, which plays a role in the body's alcohol metabolism.
Approximately 8% of the global population carries a less active variant of this enzyme, with the deficiency being particularly common among individuals of East Asian descent, affecting around 40% of this population. The presence of a dysfunctional ALDH2 variant has been linked to symptoms such as skin flushing, heart palpitations, and headaches following alcohol consumption.
Drinking alcohol results in the breakdown of alcohol by the liver enzyme alcohol dehydrogenase, which transforms it into acetaldehyde, described as "a well-known toxin, irritant, and inflammatory substance" by lead study author Dr. Apramita Devi, a postdoctoral researcher in the department of viticulture and enology at UC Davis.
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The study revealed that a derivative of quercetinquercetin glucuronide inhibited the variant enzyme, potentially leading to an accumulation of the toxin acetaldehyde and resulting in headaches for susceptible individuals.
However, experts not affiliated with the research advise prudence, describing the study as a hypothesis rather than definitive proof.
Dr. Jonas Spaak, an associate professor of cardiology at the Karolinska Institute in Stockholm, Sweden, cautioned that the study was solely conducted in a laboratory, with substances tested at concentrations much higher than those found in the bloodstream after consuming a few glasses of wine.
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This type of research can provide insights into the possible processes related to the connection between red wine and headaches, he explained. However, "it would be ideal for the researchers to include samples and tests from humans to confirm this mechanism."
Dr. Vasilis Vasiliou, chair of the department of environmental health sciences at Yale University, emphasized the importance of doing so, as the quercetin derivative used by the authors is naturally generated in the liver and excreted by the kidneys in the human body. Both Spaak and Vasiliou were not part of the recent study.
Next steps in the research of red wine headaches involve the authors' intention to conduct a small clinical trial to test their hypothesis. The trial will involve individuals who experience these headaches, with a comparison of red wines containing high levels of quercetin to those with low levels.
"It is important to note that all alcohol consumption is solely for enjoyment, and there is no solid evidence for any positive health effects of red wine or alcohol, but there is solid evidence for dose-related harm," Spaak said. "If you drink, do so in moderation."
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In addition, to alleviate headaches, individuals can explore different wines from various producers and grape varieties. This is because the levels of headache-triggering compounds in red wine can differ significantly among different types of wines.
Grapes produce quercetin in response to sunlight, with much higher levels found in grapes grown with the clusters exposed, such as those used in Napa Valley for cabernets. This can result in quercetin levels being four to five times higher. As a result, cheaper red wines or white wines, which typically have lower flavonol content overall, may be a better option.
