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Where does the headache with wine come from?
Headaches or a hangover after excessive wine consumption can have several causes, which can also work together.
One of the main causes is dehydration, i.e. a lack of fluids. (Colloquially, the term "dehydration" is often used in this context, but this term is incorrect from a medical point of view) Alcohol dehydrates the human body. Without a sufficient amount of water, however, the metabolism cannot function, and the body's reaction to a lack of water and minerals includes headaches.
Another cause is the toxin Acetaldehyde. It is produced when alcohol is broken down in the human body by the enzyme group of alcohol dehydrogenases(ADH), which are found in the liver and digestive tract. Acetaldehyde is a precursor of alcohol and is therefore formed both during its formation (during fermentation) and during its breakdown. In appropriate concentrations, it causes headaches, nausea and vomiting.
In addition, headaches after excessive wine consumption can be caused by Fusel oils can also be caused by fusel oils. These substances are by-products of fermentation and are converted into so-called accompanying alcohols (fusel alcohols), which in turn are toxic. Unlike ethanol, most of these alcohols are not produced from sugar, but from amino acids(proteins).
In the case of hypersensitivity or allergy to biogenic amines such as Histamine headaches after excessive wine consumption can also be caused by this. Biogenic amines are protein degradation products that can be produced during fermentation. Factors that favour this include malolactic fermentation (malolactic fer mentation) or prolonged storage in wooden barrels. As these two ageing methods are used more frequently for red wines than for white wines, red wines tend to have higher amine levels than white wines. If the human body's degradation mechanism for histamine is impaired, headaches can result from the ingestion of biogenic amines.
The same applies to hypersensitivity or allergy to Sulphites. The vast majority of wines contain sulphites, as sulphur(sulphur dioxide) is added to them during the winemaking process to protect them from spoilage and to preserve them. Sulphur prevents the influence of oxygen and micro-organisms on the must and the wine. In sensitive people, sulphites can trigger asthma symptoms and/or headaches. However, most people can handle sulphites within the permitted levels without any adverse health effects; the body usually converts sulphites into sulphates and excretes them.
Preventing headaches
There are several ways to prevent headaches after excessive wine consumption - apart from moderate consumption:
- As alcohol removes water and minerals from the body, you should drink enough water, preferably mineral water, with the wine (not afterwards, although even then) - at least the same amount as wine, preferably twice as much.
- High-fat foods slow down the absorption of alcohol in the body. You should therefore always eat enough with wine.
- The simultaneous consumption of different alcoholic drinks (wine, beer, spirits) increases the risk of headaches and hangover symptoms. High-proof alcoholic drinks are particularly risky. You should therefore try not to drink all at once, but stick to wine and/or sparkling wine once you have started.