Calif. researchers think they know why red wine causes headaches

A new study by researchers at UC Davis and UC San Francisco could have answers to why you keep getting mind-numbing headaches after drinking red wine.

A study published in Scientific Reports Monday investigated whether red wine can cause headaches for some people due to higher levels of quercetin, a natural compound or flavanol found in fruits and vegetables. Quercetin is considered an antioxidant but when it’s found in alcoholic beverages it can slow down metabolism when the body turns it into quercetin glucuronide after consumption. Quercetin glucuronide can block the metabolizing of alcohol, leading to the buildup of a toxin called acetaldehyde that can trigger that pesky headache.

“Acetaldehyde can produce adverse effects such as nausea, diaphoresis, facial blushing, and headache at higher concentrations,” the report read.

Some folks can get a headache between 30 minutes and three hours after drinking a single glass or two glasses of red wine due to the buildup of acetaldehyde, the study continued. Moreover, migraine sufferers and those who are prone to headaches are more likely to suffer a red wine headache than others.

The report mentioned that researchers have also found that grape varietals that are grown exposed to the sun, like Napa cabernet sauvignon, have higher levels of quercetin than other red wines. Higher sun exposure can create more quercetin levels in red wine, but the report also noted that fermentation and aging can also play a big role.

For the next step in trying to prove the quercetin hypothesis, “UCSF will lead a clinical trial in which participants’ responses to wines with low and high levels of quercetin will be compared,” a UCSF report explained. 

While there’s no need to dump your red wine down the drain (seriously don’t do that) here’s a much-needed silver lining. The report mentioned that two studies have found that white wine has “almost ten-fold” lower flavonol content than its red wine counterpart.