Chinese scientists find out that the use of a certain amount of champagne and wine can reduce the risk of contamination with coronavirus, although, in general, alcoholic beverages contribute to an increase in the probability of infection. The contradictory results of the study reported in an article published in the Frontiers in Nutrition journal.
More than 473 thousand people took part in the study, among which 16.5 thousand people had a positive result on COVID-19. To estimate the relationship between alcohol use and the risk of infection, the coronavirus was used by a multifactorial regression analysis, which is to determine the effect of several factors on the dependent variable. It was also shown how much the risk of infection depends on the amount of alcohol consumed.
It turned out that people who drank alcohol twice the above rules had a higher risk of contamination of COVID-19 (1.12 times). So, beer and cider increased the likelihood of infection regardless of the amount and frequency of use. However, the consumption of red wine, white wine and champagne above the norm unexpectedly played a protective role against Coronavirus, although it did not affect the mortality among the sick.
How to make specialists, the risk of infection with coronavirus varies depending on the frequency of use, the number and type of alcoholic beverages. At the same time, scientists do not recommend drinking beer, cider and other alcoholic beverages during epidemics, as well as drink alcohol in large quantities.