Moderate consumption of wine and champagne may help reduce the risk of covid-19 infection, according to a suggestion from a study by Chinese researchers.

The work concluded that people who consume between 1 and 2 glasses of red/white wine or champagne per week, within the research guidelines (see table below), are more likely to reduce their risk of getting the disease.

The investigation looked at the drinking habits and covid-19 history of 473,957 people, 16,559 of whom were infected.

In their conclusions, to acquire the protective effect of alcohol in beverages it is strictly necessary to consume the recommended amounts, and there are low doses and high doses.

The study found that people who consumed twice as much alcohol (1.12 units) as the recommended amounts had a higher risk of contracting the disease. But on the other hand, drinking red wine above or at twice the guidelines, i.e. more than 7 glasses per week had proctective effects against Sars-CoV-2, as did low frequency of wine consumption (1-2 glasses/week).

High frequency of drinking distilled spirits/spirit drinks (≥ 5 glasses/week) within the guidelines, on the other hand, increased the risk, while high frequency of drinking white wine and champagne above the guidelines decreased the risk of covid-19. However, the scientists found that beer and cider consumption, regardless of amounts and frequency, increased the risk of covid-19.

Measures	Guidelines
Beer and cider (473 ml = 2 units)	<14 units/week (recommended)
Wine (1 standard glass = 2 units)	≥ 14 units/week (above recommended)
Spirits (1 shot = 1 unit)	<28 units/week
	≥ 28 units/week (much higher than recommended)

Scientists find that the risk of contracting covid-19 appears to vary between different subtypes, frequency and quantity of alcoholic beverages, with red wine, white wine and champagne being hypothesized to reduce the risk of covid-19. Consumption of beer and cider and spirits and distilled beverages are, however, not recommended during epidemics.