My August article for Palate Press is a brief update on some new research about wine and cancer. It’s a tricky subject. Trying to determine the relationship between two highly variable things is always tricky, and cancer and drinking are highly variable. Cancer comes in a lot of different forms – all breast cancers or colon cancers aren’t the same – and affects a lot of different kinds of people, and we don’t even know about all of the different factors that influence when and how it progresses. Meanwhile, people’s drinking habits are a lot more complex than those abstinence-light-moderate-heavy drinker scales make it seem. Do you drink wine, beer, spirits, or a combination? What kinds? Do you drink with meals, or alone? If you drink with food, what are you eating? Do you have a drink a day all week, or seven drinks all in one setting, and is your “drink” anything like my “drink?” Are you happy while you’re drinking, or sad?
The wine-and-health story, or the wine-and-cancer story, consequently has to be a lot more complicated than “drinking good” or “drinking bad.” As I point out in the Palate Press article, this is a good thing. We’re understanding enough about disease and lifestyle to stop doing the lifestyle modification equivalent of treating all ailments with leeches, recommending that everyone stop drinking because drinking is bad, and to start asking why and when drinking might be a bad idea.
Here’s my problem. Every time I write about wine and health, I find myself wanting to shorten the entire 1200-ish word article to one sentence: “Drink moderately, especially with food; don’t go overboard, and don’t worry too much about the whole thing.” Continue reading