Study Reveals Unlikely Culprits of Red Wine Headaches

Some people can’t drink red wine without suffering a throbbing headache. New research may have discovered why.

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A relaxing dinner with a glass or two of red wine seems ideal—that is, until an hours-long headache ruins the experience completely. This dreaded “red wine headache” strikes quickly, as soon as 30 minutes after the first sips, afflicting even moderate drinkers.

Unlike the average morning hangover, the causes behind this longstanding wine phenomenon have eluded scientists and enthusiasts alike, until now.

A new study reveals an antioxidant culprit hiding in plain sight: quercetin. Researchers now believe that when this abundant plant pigment mixes with alcohol, it sets off a chain reaction that ultimately triggers pain for those who are sensitive to it.

Unlikely Culprits Behind Wine Headaches

Several theories have attempted to explain why some people get headaches from drinking wine. One is that allergies cause throbbing pain that ruins the enjoyment of a good merlot.

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Past research has found that certain people are sensitive to histamines in fermented drinks such as wine. However, there is also evidence that histamine levels alone don’t predict food intolerance. Likewise, although sulfites in wine were suspected, according to the U.S. Food and Drug Administration, only up to 1 in 100 people have sulfite sensitivity—too few to account for frequent wine headaches.

More recently, scientists have considered red wine’s polyphenols, such as tannins and antioxidants, as culprits. Yet other foods containing these compounds, including chocolate, onions, and berries, aren’t associated with headaches.

The latest study, published in Scientific Reports, now suggests that, rather than any single ingredient, it’s the interaction between one specific flavonoid—quercetin, a potent antioxidant with anti-inflammatory and other health benefits—and alcohol that sparks pain for some wine drinkers.

Quercetin Problematic When Mixed With Alcohol

Quercetin naturally occurs in many fruits and vegetables. Sold as a supplement, it can also cause vomiting in doses higher than 945 milligrams. When quercetin is metabolized with alcohol, it can be problematic, according to the new study.

In a lab setting, researchers analyzed 13 compounds, including several forms of quercetin, to see how much they inhibited the ALDH2 enzyme involved in processing alcohol. They discovered that quercetin glucuronide, a quercetin byproduct, blocked ALDH2 activity most significantly.

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This form of quercetin blocks alcohol metabolism, Andrew Waterhouse, professor emeritus with the University of California–Davis Department of Viticulture and Enology and a corresponding study author, said in a press statement. Disrupted alcohol metabolism can increase levels of the toxic acetaldehyde chemical. This buildup may trigger symptoms such as facial flushing, nausea, and headaches.

However, quercetin poses risks even without alcohol. People sensitive to quercetin may experience tingling or headaches, Emily Feivor, a registered dietitian nutritionist at Northwell Long Island Jewish Forest Hills in New York, told The Epoch Times.

The antioxidant also poses a risk for those using certain drugs. Because quercetin can inhibit an important enzyme in some medications, such as celecoxib, phenytoin sodium, warfarin, amitriptyline, paroxetine, omeprazole, and sertraline, it can increase or decrease blood levels of these medications, potentially affecting efficacy and safety, Ms. Feivor.

“For example, quercetin may enhance the effect of blood thinners, thus increasing the risk for bleeding,” she said. “Those with impaired kidney function or kidney disease are to be mindful, as quercetin may have a negative effect, and it is recommended to not exceed [a dose] greater than 1 gram per day.”

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While insightful, this study alone can’t account for all red wine headaches. Alcohol content, dehydration, and personal sensitivities also likely contribute.

Acetaldehyde Buildup and Cancer Risk

Although drinking red wine has previously been associated with reduced cancer risk, alcohol’s harms likely outweigh the benefits, according to the National Cancer Institute.

Acetaldehyde, which builds up as the body metabolizes alcohol, is a mutagen that disrupts DNA synthesis and repair mechanisms at multiple sites, possibly leading to tumor growth.

Alcohol consumption has been linked with a higher risk of cancers of the mouth and throat, larynx, esophagus, colon and rectum, liver, and breast.

The threats of excessive alcohol use extend beyond mere headaches. It’s always advisable to drink responsibly: Hydrate between glasses and stop when your body says enough.