Definition: Headaches

Headaches caused by wine consumption – explanations and prevention:

Some people quickly develop severe headaches after consuming one or two glasses of wine and a few canapés. Others can consume similar or even larger quantities without risking throbbing pain the next morning. Is this pure chance or is there a specific explanation?

Studies show that nearly one in three people are prone to allergies. Due to a failure in their defence mechanisms, the bodies of these individuals produce an allergic reaction after coming into contact with a harmful environmental product or certain substances found in food. Depending on the nature of the allergen involved and the sensitivity of the individual, symptoms may include itching, redness or rash, breathing difficulties, headaches and stomach aches, nausea and dizziness.

Is wine a scapegoat?
Headaches are the most common type of pain associated with wine consumption or, more generally, alcohol consumption. The onset of this symptom is less a result of specific hypersensitivity or even intolerance to wine than it is the result of abuse or mixing several alcoholic beverages. Alcohol consumption also causes headaches when combined with smoking or when not enough water is consumed at the same time. Therefore, if a person suffers from headaches at more or less regular intervals even after consuming alcohol in reasonable quantities, there is a strong likelihood that they are one of the small third of people who are particularly sensitive. The main cause of these headaches is histamine, a natural substance produced by microbial metabolism that is often found in fermented foods (see also the section on sulphur-free wine later in this article).

Barrel-aged red wines are a cause for greater concern:

While many barrel-aged red wines are rich in histamines, certain cheeses, fish, vegetables (sauerkraut) and charcuterie contain much higher levels. Therefore, some histamine reactions are less related to the amount of wine consumed than to the simultaneous intake of several foods and beverages containing this substance. As we have seen, people who are prone to allergies have a weakened immune system and therefore react more strongly to histamines than others. Not to mention that alcohol contributes to weakening our natural defence mechanisms, but is less harmful than cheese, for example. The commonly held belief that white and sweet wines are the worst offenders when it comes to headaches is, in fact, unfounded. While champagne and other sparkling wines contain slightly more histamines than white wines, it is important to note that red wines are likely to contain more due to slow maturation in wooden barrels that are used repeatedly. This may be the case, but is not necessarily so, for Bordeaux wines and certain Italian or Spanish grape varieties. It should also be noted that there is a close correlation between poor hygiene in the ageing cellar and an increased risk of histamine formation.

Are organic wines healthier?
Many consumers believe that organic wines are easier to tolerate. However, this is a misconception, as these wines also contain histamines, the concentration of which depends on the type of grape variety. Overall, there is no significant difference between organically grown wines and traditional wines.

Sulphur-free wine: an alternative to avoid headaches?
Sulphur and its compounds are often recognised as the sole cause of headaches and other allergy-related symptoms. It should be noted that sulphur formation is part of the normal fermentation process. Through various physical and chemical reactions, our bodies also produce sulphur and histamines. As these are not foreign to the body, it can normally tolerate both the sulphur compounds it generates and a certain amount of those it absorbs. In winemaking, sulphur is released during alcoholic fermentation and is therefore a permanent component of wine, regardless of its colour, grape variety or blend. Recognised as a natural preservative since Roman times, sulphur is also very often used for its antioxidant and stabilising properties during pressing and ageing. Food legislation sets maximum levels of sulphur dioxide, but also the minimum content necessary to prevent any deterioration of the wine.
Prevention and treatment:
The only way to prevent the symptoms of allergies or intolerances is to be very selective about what you consume, avoiding or even giving up trigger foods, and drinking enough water. Taking multivitamin tablets can alleviate symptoms in cases of mild allergies; during an acute attack, it is recommended to take an antihistamine (e.g. Zyrtec/cetirizine or Semprex/acrivastine). If symptoms persist, consult a doctor or go to hospital immediately. (Medications recommended by Prof. Brunello Wüthrich, Head of the Allergy Unit at the Dermatology Clinic of the University Hospital of Zurich).