COVID-19 Risk Appears to Vary Across Different Alcoholic Beverages

Subjects who consumed alcohol double above the guidelines had
a higher risk of COVID-19 (https://bit.ly/33U9VlM). Consumption
of red wine above or double above the guidelines played protective
effects against the COVID-19. Consumption of beer and cider
increased the COVID-19 risk, regardless of the frequency and amount
of alcohol intake. Low-frequency of consumption of fortified wine
(1–2 glasses/week) within guidelines had a protective effect against
the COVID-19. High frequency of consumption of spirits
(5 glasses/week) within guidelines increased the COVID-19 risk,
whereas the high frequency of consumption of white wine and
champagne above the guidelines decreased the COVID-19 risk. The
generalized additive model showed an increased risk of COVID-19
with a greater number of alcohol consumption. Alcohol drinker
status, frequency, amount, and subtypes of alcoholic beverages were
not associated with COVID-19 associated mortality.
The COVID-19 risk appears to vary across different alcoholic
beverage subtypes, frequency, and amount. Red wine, white wine,
and champagne have chances to reduce the risk of COVID-19.
Consumption of beer and cider and spirits and heavy drinking are not
recommended during the epidemics. Public health guidance should
focus on reducing the risk of COVID-19 by advocating healthy
lifestyle habits and preferential policies among consumers of beer
and cider and spirits.