Promoting lower-alcohol, lower-calorie wines
It is harm reduction or harm production ask Deakin researchers?
Three researchers from Deakin University have written to the Medical Journal of Australia raising concerns about the promotion of low-alcohol wines.
"We have previously argued that the recent rapid increase in the popularity of low-carbohydrate (“low-carb”) beers, in Australia and other countries, is more a community health risk than a healthy alternative to traditional beers," argue Dr Stephen McKenzie, Dr Peter Miller and Associate Professor Evie Leslie.
"This contention has since been supported by a survey conducted by the Victorian Health Promotion Foundation (VicHealth), which found that “low carbohydrate beer drinkers mistakenly believe these beverages are a healthier choice than other varieties”.