The Mystery of Red Wine Headaches

Red wine can be a great addition to your Thanksgiving meal, but for some people, it can lead to a pounding headache. This phenomenon, known as a “red wine headache,” can occur within 30 minutes to three hours after consuming even a small glass of wine. Researchers at the University of California, Davis, have found that a flavanol called quercetin, naturally present in red wines, may be the culprit behind these headaches. When metabolized with alcohol, quercetin can interfere with the proper metabolism of alcohol, leading to the accumulation of the toxin acetaldehyde, which can cause flushing, headache, and nausea. The study, published in the journal Scientific Reports, sheds light on this age-old mystery and aims to explain why some people are more susceptible to red wine headaches than others. The next step for researchers is to conduct a small human clinical trial to test their theory about red wine headaches on people. This trial, funded by the Wine Spectator Scholarship Foundation, will be led by the University of California, San Francisco. If the hypothesis pans out, it could provide valuable insights into addressing the causes of red wine headaches and understanding why some individuals are more affected than others. So, if you’re one of those people who experiences red wine headaches, stay tuned for more updates on this fascinating research!