A recent study out of the U.K. suggested consuming up to two glasses of red wine a week could lower a person’s chance of getting infected with COVID-19.
A recent study from the United Kingdom found certain types of alcohol could impact how susceptible a person is to getting COVID-19. on Jan. 3, found that people who drank red wine, white wine and champagne were less likely to get COVID-19 while those who consumed beer, cider, and spirits in heavy amounts were more likely to become sick.
"Our study suggests that subjects who usually consumed red wine and white wine and champagne above guidelines, and sometimes consumed 1–2 glasses/week fortified within the guidelines appear to have chances to reduce the risk of COVID-19. The consumption of beer and cider are not recommended regardless of frequency and amount of alcohol consumption, which increased the risk of COVID-19. Furthermore, heavy drinking is not recommended for all alcoholic beverages," the study said.
The consumption of beer and cider increased the risk of COVID-19, regardless of the frequency and amount of alcohol intake, according to the study. They found that low-level consumption of beer, cider and spirits was associated with an increased risk of cardiovascular events, coronary heart disease, stroke, cancer, and overall mortality.
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