Danger of metals in wine

METALS found in popular red and white wines may present a potential health hazard, a study has found.

Scientists gathered safety data on a range of wines originating from 16 countries and found almost all contained metals at levels that may pose a health risk over a lifetime.

Excess metal intake contributes to brain diseases such as Parkinson’s and may also be linked to cancer, say the researchers.

The study is based on Target Hazard Quotients, formula-derived measurements that provide an indication of risk based on known safe dose limits.

THQs were developed by the US Environmental Protection Agency to assess the potential health hazards associated with long-term exposure to pollutant chemicals. They set a safe level of 1.0, above which exposure is potentially hazardous.

Prof Declan Naughton and Dr Andrew Petroczi, from the University of Kingston in south-west London, used reported metal concentration levels to calculate THQ values for table wines.

For seven specific metals, they found both red and white wines had average THQs ranging from 30 to 80, based on a hypothetical female intake of one 250 millilitre glass a day.

Maximum THQ values reached more than 350 for wines from Hungary and Slovakia. Wines from France, Austria, Spain, Germany and Portugal all had maximum THQs higher than 100.