Red Wine vs White Wine For Weight Loss: 7 Other Health Benefits

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Red Wine vs White Wine For Weight Loss

The world of wine is as diverse as it is indulgent, offering a spectrum of flavors, colors, and aromas that tantalize the senses. Beyond their ability to elevate a meal or enhance an evening, wines, specifically red and white varieties, have drawn attention for their potential impact on health and weight management.

While moderate wine consumption has been associated with certain health benefits, the choice between red and white wine can be a matter of preference, taste, and dietary consideration, particularly for those embarking on a weight loss journey.

In this exploration, we delve into the subtleties of red wine vs white wine for weight loss, considering factors like calorie content, nutritional profiles, and potential health advantages. Understanding how these wine varieties align with your dietary goals can shed light on the role they may play in your path to a healthier lifestyle.

What Is Wine?

Wine is an alcoholic beverage made through the fermentation of grapes or other fruits. It is one of the oldest and most widely consumed alcoholic drinks in the world, enjoyed for its complex flavors, aromas, and cultural significance. The process of making wine involves the natural conversion of sugars in the fruit into alcohol and other compounds, primarily by yeast.

Wines can be broadly categorized into two main types based on color: red and white, with variations like rosé, sparkling, and fortified wines. Red wines are typically made from dark-colored grape varieties and have a range of flavors from light and fruity to robust and complex. White wines are made from green or yellow grapes and often have a crisper, fresher taste.

In addition to the traditional winemaking process, advancements have led to various techniques and innovations, allowing for an array of wine styles, flavors, and sweetness levels to cater to diverse preferences. Wine is not only enjoyed for its taste but is also intertwined with cultural, social, and ceremonial aspects in many societies.

Difference Of Red Wine And White Wine

The primary distinction between white and red wine lies in the choice of grape color used and whether the grape juice undergoes fermentation with or without the grape skins.

For white wine production, grapes are subjected to pressing, and prior to fermentation, the grape skins, seeds, and stems are removed.

In contrast, the process of making red wine involves transferring the crushed red grapes directly to fermentation vats, where they ferment alongside the skin, seeds, and stems. It’s this contact with the grape skins that imparts both the color and a variety of distinctive health-promoting compounds to red wine.

This infusion with grape skins renders red wine notably abundant in plant compounds found within these skins, including tannins and resveratrol1. White wine, while containing some of these beneficial plant compounds, generally contains them in significantly lower concentrations2.

Red Wine vs White Wine For Weight Loss

Numerous studies have consistently highlighted the potential of moderate alcohol consumption like wine to aid in weight loss. This intriguing phenomenon can largely be attributed to a compound known as resveratrol, which again, is notably abundant in red wine3. Resveratrol has garnered attention for its various health benefits, with weight loss being a particularly intriguing aspect.

Resveratrol plays a pivotal role in the conversion of ‘white fat,’ responsible for storing calories, into ‘brown fat,’ which actively burns calories. This conversion process can significantly boost the effectiveness of weight loss efforts4.

In contrast, white wine does not offer the same spectrum of health and weight loss advantages as red wine. The key distinction arises from the fact that while both red and white wines are derived from grapes, red wine is crafted using the entire grape, including its skin and seeds.

These grape components, particularly rich in potent antioxidants like resveratrol, are the primary reason red wine possesses superior weight loss and anti-aging properties5. However, white wines generally have a lower calorie content compared to red wines. Moreover, the alcohol by volume (ABV) percentage also plays a significant role. Opting for wine with a lower ABV, ideally 11% or less, is recommended. It’s important to note that the higher the ABV, the greater the calorie count6.

Understanding Resveratrol

The health benefits commonly linked with drinking red wine are believed to originate from resveratrol, a phenolic compound primarily found in grape skins. Resveratrol is also present in other foods like peanuts, raspberries, and blueberries, piquing considerable interest in scientific and health circles.

Although further research, especially involving human subjects, is necessary, multiple studies have hinted at the antioxidant and anti-inflammatory characteristics of resveratrol. These attributes hold the potential for diverse health benefits, including addressing conditions like heart disease, cancer, and obesity, and even aiding in weight loss7.

Wine’s Impact On Weight Management

As mentioned earlier, resveratrol’s role is converting “white fat,” which stores calories, into “brown fat,”. Brown fat is primarily responsible for thermogenesis, a process in which it generates heat by burning calories. This has the potential to reduce overall weight gain.

In addition, within the world of beverages, including wine and alcohol more broadly, an interesting phenomenon occurs. They serve as appetite suppressants. Consuming a glass of wine during a meal can potentially diminish overall feelings of hunger, resulting in a reduced food portion and consequently, a lower overall calorie intake8.

Additionally, drinking wine can aid in the digestive process. Specifically, red wine is believed to be beneficial for ‘good’ bacteria residing in the digestive system, facilitating the breakdown of food9.

Calorie Count

Much like most edible items found on Earth, red wine is not exempt from containing its share of calories. A typical 5-ounce serving of red wine contains about 125 calories10. In comparison, white wine contains around 121 calories per 5-ounce serving11.

However, before dismissing this beloved crimson libation, consider this intriguing fact— an apple contains roughly the same caloric content. Yet, it is not a common refrain to hear people say, “An apple a day contributes to weight gain!”

The reason for this distinction lies in the fact that the calories present in both red wine and apples are mitigated by a low Glycemic Index (GI). The GI measures the extent to which different foods generate glucose in the bloodstream. Foods with a high GI score, such as bread and cakes, lead to the production of significant amounts of glucose, which is ultimately stored as fat12.

Conversely, certain calorie-rich foods like nuts produce minimal glucose, which explains why they are not typically associated with weight gain. Red wine, with its notably low GI score (less than 25-30) may not significantly contribute to weight gain13.

Other Health Benefits Of Wine

Numerous research studies have specifically highlighted the potential health benefits of red wine, but it’s worth noting that white wine and various other types of alcoholic beverages have also been associated with positive health outcomes. Here are some of the key findings:

1. Reduced Risk of Heart Disease: More than 100 studies have indicated that moderate alcohol consumption, including wine, is linked to a 25–40% reduction in the risk of heart disease14.

2. Lowered Risk of Death from Heart Disease or Stroke: In a Danish study, individuals who consumed moderate amounts of wine were less likely to die from heart disease or stroke when compared to those who preferred beer or other spirits15.

3. Improved Cholesterol Levels: Moderate alcohol intake appears to have a positive effect on cholesterol levels16.

4. Reduced Risk of Death: Several population studies have suggested that individuals who consume wine have lower overall mortality rates, including a reduced risk of death from heart disease17.

5. Lowered Risk of Neurodegenerative Diseases: Light-to-moderate alcohol consumers, including wine drinkers, tend to have a lower risk of neurodegenerative diseases such as Alzheimer’s and Parkinson’s, in comparison to non-drinkers17,18.

6. Lower Risk of Osteoarthritis: Some studies have found that wine drinkers are at a decreased risk of developing osteoarthritis compared to those who prefer beer19.

7. Lower Risk of Some Cancers: Observational studies have hinted at lower rates of lung cancer among wine drinkers20.

Despite all these benefits, it’s crucial to bear in mind that these studies are primarily observational in nature. They can establish associations but cannot definitively prove cause-and-effect relationships. Consequently, while these findings are intriguing and suggestive, they should be interpreted with a degree of caution.

Final Thoughts

The choice between red or white wine in the context of losing weight is nuanced and depends on various factors. Red wine, rich in resveratrol from grape skins, offers potential benefits like aiding in the conversion of white fat to broen fat, which burns calories to generate heat, potentially assisting in weight management. Additionally, red wine can act as an appetite suppressant and is believed to support ‘good’ bacteria in the digestive tract, aiding digestion.

On the other hand, white wine, while still possessing some health-promoting compounds, generally contains lower amounts of resveratrol. However, both red and white wine can be enjoyed in moderation as part of a balanced diet, potentially helping to reduce overall calorie intake when consumed with a meal.

Ultimately, the key to incorporating wine into a weight loss journey lies in moderation and mindful consumption. It’s essential to consider individual preferences, dietary goals, and overall health and lifestyle while making choices regarding alcohol consumption. Consulting with a healthcare professional or a registered dietitian is always encouraged for personalized advice and recommendations.


1 Chung, K., Wong, T., Wei, C., Huang, Y., & Lin, Y. (1998). Tannins and Human Health: a review. Critical Reviews in Food Science and Nutrition, 38(6), 421–464. https://doi.org/10.1080/10408699891274273

2 Lukić, I., Jedrejčić, N., Ganić, K. K., Staver, M., & Peršurić, Đ. (2015). Phenol and aroma composition of white wines produced by prolonged fermentative maceration and maturation in wooden barrels. Food Technology and Biotechnology. https://doi.org/10.17113/ftb.

3 Hrelia, S., Di Renzo, L., Bavaresco, L., Bernardi, E., Malaguti, M., & Giacosa, A. (2022). Moderate Wine Consumption and Health: A Narrative review. Nutrients, 15(1), 175. https://doi.org/10.3390/nu15010175

4 Wang, S., Liang, X., Yang, Q., Fu, X., Rogers, C. J., Zhu, M., Rodgers, B. D., Jiang, Q., Dodson, M. V., & Du, M. (2015). Resveratrol induces brown-like adipocyte formation in white fat through activation of AMP-activated protein kinase (AMPK) α1. International Journal of Obesity, 39(6), 967–976. https://doi.org/10.1038/ijo.2015.23

5 Lekli, I., Ray, D., & Das, D. K. (2009). Longevity nutrients resveratrol, wines and grapes. Genes and Nutrition, 5(1), 55–60. https://doi.org/10.1007/s12263-009-0145-2

6 Hughes, L. (2017, March 23). How many calories are in your wine? WebMD. https://www.webmd.com/diet/features/how-many-calories-in-wine

7 Berman, A. Y., Motechin, R. A., Wiesenfeld, M. Y., & Holz, M. K. (2017). The therapeutic potential of resveratrol: a review of clinical trials. Npj Precision Oncology, 1. https://doi.org/10.1038/s41698-017-0038-6

8 Fong, M., Scott, S., Albani, V., Adamson, A. J., & Kaner, E. (2021). ‘Joining the Dots’: Individual, Sociocultural and Environmental Links between Alcohol Consumption, Dietary Intake and Body Weight—A Narrative Review. Nutrients, 13(9), 2927. https://doi.org/10.3390/nu13092927

9 Glasgow, E. (2022). Is red wine consumption good for your intestinal microbiome? American Gastroenterological Association. https://gastro.org/news/is-red-wine-consumption-good-for-your-intestinal-microbiome/

10 FoodData Central. (n.d.). https://fdc.nal.usda.gov/fdc-app.html#/food-details/173190/nutrients

11 FoodData Central. (n.d.). https://fdc.nal.usda.gov/fdc-app.html#/food-details/174837/nutrients

12 Carbohydrates and blood sugar. (2016, July 25). The Nutrition Source. https://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/

13 Glycemic Index Guide. (2023, April 7). Glycemic Index of beverages Complete list. https://glycemic-index.net/glycemic-index-of-beverages/

14 Goldberg, I. J., Mosca, L., Piano, M. R., & Fisher, E. A. (2001). Wine and your heart. Circulation, 103(3), 472–475. https://doi.org/10.1161/01.cir.103.3.472

15 Grønbæk, M., Deis, A., Sørensen, T. I. A., Becker, U., Schnohr, P., & Jensen, G. (1995). Mortality associated with moderate intakes of wine, beer, or spirits. BMJ, 310(6988), 1165–1169. https://doi.org/10.1136/bmj.310.6988.1165

16 German, J. B., & Walzem, R. L. (2000). THE HEALTH BENEFITS OF WINE. Annual Review of Nutrition, 20(1), 561–593. https://doi.org/10.1146/annurev.nutr.20.1.561

17 Das, D. K. (2012). Health benefits of wine and alcohol from neuroprotection to heart health. Frontiers in Bioscience, E4(4), 1505–1512. https://doi.org/10.2741/e476

18 Panza, F., Frisardi, V., Seripa, D., Logroscino, G., Santamato, A., Imbimbo, B. P., Scafato, E., Pilotto, A., & Solfrizzi, V. (2012). Alcohol consumption in mild cognitive impairment and dementia: harmful or neuroprotective? International Journal of Geriatric Psychiatry, 27(12), 1218–1238. https://doi.org/10.1002/gps.3772

19 Muthuri, S. G., Zhang, W., Maciewicz, R. A., Muir, K., & Doherty, M. (2015). Beer and wine consumption and risk of knee or hip osteoarthritis: a case control study. Arthritis Research & Therapy, 17(1), 23. https://doi.org/10.1186/s13075-015-0534-4

20 Athar, M., Back, J. H., Tang, X., Kim, K. H., Kopelovich, L., Bickers, D. R., & Kim, A. L. (2007). Resveratrol: a review of preclinical studies for human cancer prevention. Toxicology and applied pharmacology, 224(3), 274–283. https://doi.org/10.1016/j.taap.2006.12.025


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