Why is white wine unhealthy? Unpacking the health risks

December 7, 2025 •

4 min read

According to the World Health Organization (WHO), there is no safe level of alcohol consumption that does not affect health. While often perceived as a lighter and healthier option than red wine, white wine carries its own set of distinct health risks that are important to understand.

Quick Summary

This article details the health risks associated with white wine consumption, focusing on its higher sugar and sulfite content, increased acidity, and contribution to weight gain and overall alcohol-related health problems.

Key Points

Higher Sugar Content: White wines often contain more residual sugar than red wines, contributing to weight gain and potentially causing gut dysbiosis.
Sulphite Sensitivity: White wines typically have more added sulfites, which can trigger allergic reactions, especially in individuals with asthma, leading to respiratory issues and digestive upset.
Dental Erosion: The high acidity of white wine can corrode tooth enamel over time, increasing the risk of dental damage and decay.
Specific Cancer Risk: Some studies link white wine consumption to a higher risk of melanoma skin cancer, a connection not found with red wine.
General Alcohol Harms: Like all alcoholic drinks, excessive white wine intake increases the risk of liver disease, various cancers, heart conditions, and alcohol dependence.
Empty Calories: White wine contributes 'empty calories' that can easily lead to weight gain, as the body prioritizes metabolizing alcohol over fat.

Understanding the Unhealthy Aspects of White Wine

For years, marketing and common perceptions have painted red wine as the potentially harmful choice, with its deeper flavors and higher alcohol content. Yet, upon closer examination, white wine presents several concerning factors that challenge its seemingly innocent reputation. The health issues stem from its composition, particularly its sugar and sulfite levels, acidity, and caloric density, which can lead to negative outcomes over time, especially with regular or excessive consumption.

Higher Sugar and Sulphite Content

White wine, particularly sweeter varieties, often contains more residual sugar than its red counterparts. Winemakers use sulphites as a preservative to prevent bacterial growth and stop fermentation, with white wines typically requiring more sulphites than reds due to their lower tannin and antioxidant content.

Sugar Intake: Higher sugar intake contributes to weight gain and can lead to gut dysbiosis, an imbalance of gut microbiota. Excessive sugar consumption is a known contributor to obesity and related health issues.
Sulphite Sensitivity: Some individuals, especially those with asthma, are sensitive to sulphites. This can trigger allergic reactions causing wheezing, chest tightness, and shortness of breath. Symptoms may also include digestive issues like bloating and indigestion.

Acidity and Dental Erosion

With a typical pH range of 2.8 to 3.6, white wine is highly acidic. This high acidity poses a direct threat to dental health, as it can corrode tooth enamel over time. The erosive effect makes teeth more vulnerable to damage and decay. This issue is less pronounced with red wine due to its lower acidity and higher tannins, which offer some protective qualities.

Empty Calories and Weight Gain

White wine is often higher in calories than people realize, largely due to its alcohol and sugar content. A single medium-sized glass can contain up to 160 calories. When consumed in excess, these 'empty calories' can contribute significantly to weight gain, as the body prioritizes metabolizing alcohol for energy, causing it to store fat more readily.

Risk of Specific Cancers

While all alcoholic beverages increase cancer risk, some studies have shown specific correlations with white wine. A study published in the journal Nutrients found that white wine consumption was associated with an increased risk of skin cancer (melanoma), while red wine was not. The exact reason is still being investigated, but researchers theorize it may relate to acetaldehyde, a DNA-damaging compound produced when alcohol is metabolized. The antioxidants in red wine are thought to offer a mitigating effect that is absent in white wine.

Red vs. White Wine: A Comparison of Health Effects


Feature	White Wine	Red Wine
Sugar Content	Generally higher, especially in sweeter varieties.	Generally lower.
Sulphite Levels	Often higher due to lower tannin content.	Lower, as natural tannins offer stability.
Acidity	More acidic (pH 2.8-3.6), higher risk of dental enamel erosion.	Less acidic, and contains tannins.
Antioxidants	Lower levels, primarily due to the removal of grape skins during fermentation.	Richer in antioxidants like resveratrol, from grape skins.
Specific Cancer Risk	Linked to increased risk of skin cancer (melanoma) in some studies.	No significant link found for skin cancer in the same studies.

Alcohol Dependence and Broader Risks

Like any alcoholic beverage, white wine carries the risks associated with alcohol consumption. The World Health Organization classifies alcohol as a Group 1 carcinogen. Excessive or regular drinking increases the risk of various cancers (including breast, mouth, throat, and liver), liver disease (cirrhosis), high blood pressure, and impacts mental health. Furthermore, alcohol is an addictive substance, and regular, heavy consumption can lead to dependence. The easy drinkability of many white wines can lead to unintentional overconsumption, increasing these overall health risks. For individuals with certain medical conditions, such as asthma, GERD, or liver disease, alcohol can exacerbate symptoms and should be avoided or limited.

Conclusion: Moderation is Key, But Risks Remain

While a single glass of white wine on occasion is unlikely to cause major harm for most healthy adults, it is far from a 'health drink.' The narrative that wine, including white wine, is beneficial for health is outdated and not supported by recent evidence, which shows that any amount of alcohol carries risks. The particular drawbacks of white wine, such as its higher sugar, sulfite, and acid content, contribute to specific health issues like weight gain, dental erosion, and, in some studies, an increased risk for certain cancers. The healthiest choice, according to leading health organizations, is to limit or abstain from alcohol entirely. For those who choose to drink, understanding the specific risks associated with white wine is crucial for making informed decisions about their health.

For more detailed information on alcohol and cancer risk, consider reading the National Cancer Institute's guide.

Frequently Asked Questions

While red wine contains more beneficial antioxidants from grape skins, it's not universally healthier. Both carry the risks of alcohol consumption, and recent studies show no significant difference in overall cancer risk. White wine, however, has specific issues like higher acidity and some studies linking it to increased skin cancer risk.

Headaches from white wine can be caused by sulfites, which are used as a preservative and are more concentrated in many white wines. Histamines, found in wine, can also be a trigger for some sensitive individuals.

Yes, on average, white wine has slightly more sugar than red wine. Sweeter white varieties have significantly more residual sugar, which is the unfermented sugar left in the wine.

Yes, white wine can contribute to weight gain. It contains 'empty calories' from alcohol and sugar that the body processes first, potentially leading to increased fat storage if consumed in excess.

The acidity (low pH) in white wine is corrosive and can erode tooth enamel over time. This makes teeth more vulnerable to damage and decay, and is more of a risk with white wine than red.

Some studies have found an association between white wine consumption and an increased risk of melanoma, a type of skin cancer. The reason is not yet clear, but acetaldehyde, a compound produced from alcohol, may be a factor.

Sulfites are chemical compounds used as a preservative in winemaking. They are added to prevent bacterial growth and stop fermentation. White wines often have higher sulfite levels than reds.