A new study from Scientific Reports suggests that an antioxidant found in grape skins could be responsible for red wine headaches. Researchers have proposed the theory that this antioxidant affects how the body processes alcohol, leading to the buildup of a toxic byproduct that causes headaches. While this concept is still unproven, it presents a new angle on the age-old phenomenon of wine-induced headaches.
Some other theories about red wine headaches focus on allergies to histamines and sulfites, along with a group of chemicals known as polyphenols. The new study brings attention to a specific antioxidant called quercetin as a possible cause. This hypothesis stems from lab tests showing that quercetin may impede the body’s metabolism of alcohol, leading to headaches in some individuals. This theory, however, remains under scrutiny, and more research is needed to validate these claims and further understand the relationship between antioxidants and wine headaches.
For individuals prone to wine headaches, the study offers potential relief by suggesting one could take an over-the-counter painkiller before drinking red wine. Additionally, considering the quercetin levels in different types of wine may help wine drinkers find varietals that are more tolerable to them. In the end, the pursuit of determining the exact cause of red wine headaches continues at a personal level for Dr. Levin, a co-author of the study, who now seeks wines that won’t cause an adverse reaction for him. This personal quest underscores the individualized nature of the relationship between wine and experiencing headaches.
