The team assessed the effects of wine, compared to other types of alcoholic beverages, on the risk for alcohol-induced cirrhosis.
They reported their findings in the April issue of Hepatology.
In three prospective studies, 30,630 participants from the Copenhagen area were enrolled in the trial.
They were followed-up for a total observation time of 417,325 person-years.
Information on weekly intake of beer, wine, and spirits was obtained from questionnaires. This was in addition to data on sex, age, body mass index, smoking habits, and education.
The primary outcome measures were first admission or death, with alcohol-induced cirrhosis. This information was obtained from death certificates and from the National Hospital Discharge Register.
| The study included over 30,500 individuals.
| Hepatology |
The authors confirmed the increasing risk for cirrhosis with increasing alcohol intake.
Individuals, who drank more than 5 drinks per day, had a relative risk (RR) of 14 to 20 for developing cirrhosis, compared with non- or light drinkers.
However, compared with individuals who drank no wine (RR set at 1.0), individuals drinking 16% to 30% wine of their total intake had a RR of 0.4 for developing cirrhosis. Those drinking 51% or more had a RR of 0.3.
Ulrik Becker, of the Copenhagen University Hospital, concluded on behalf of the group, "The results suggest that a high intake of all 3 types of alcohol conveys an increased risk for cirrhosis.
"However, wine drinkers are at a lower risk than beer and spirits drinkers."