How to make sense of the new alcohol guidelines you've likely been hearing about
By Jamie Ducharme
Health Correspondent
Did you know that alcohol is a known human carcinogen and linked to multiple forms of cancer? If so, you’re in the minority of Americans—but this week’s news cycle may change that.
As you’ve likely seen in the headlines, new health guidance from Canada suggests that the safest amount of alcohol to consume is none. (And if you really must drink, the report suggests having no more than two beverages per week to minimize health risks.) That’s a huge bummer to anyone who likes to consider their nightly glass of wine “healthy,” but it’s not terribly surprising if you’ve been following research on alcohol over the past few years. Back in 2018, I covered a string of studies that came to the same conclusion: even small amounts of drinking aren’t good for you.
In the years since, scientific consensus has continued to shift away from the old notion that light drinking is good for your heart and lifespan, and toward an understanding that even small amounts of booze may increase risks of multiple chronic diseases, not to mention accidents and injuries. While U.S. dietary guidelines haven’t embraced a zero-drinking approach yet, alcohol’s scientific reckoning doesn’t seem to be going anywhere.
As the Washington Post reports, a recent study from the U.S. Department of Agriculture found that 48% of spice jars used while participants prepared turkey burgers became contaminated with bacteria from the meat. About 10% to 20% of other kitchen surfaces, like countertops, tested positive for bacteria.
