Jun 4, 2008 ... Is wine healthy? In moderation and as part of an overall healthy diet, the short answer is yes!

Red Wine - Heart Health Benefits? (HealthCastle.com) Red wine gets their color from grapes with red and purple skins. Cabernet Sauvignon's intense flavor and complexity make it one of the most recognized red wine grapes. Merlot, with higher sugar levels and lower tannins than Cabernet Sauvignon, has been experiencing increased popularity in recent decades. Pinot Noir, the red grape of France's Burgundy region, is another fine variety of red wine. Does red wine protect against heart disease? Maybe. Many studies investigated the benefits of red wine suggested that moderate amount of red wine lowers the risk of heart attack for people in middle age by ~ 30 to 50 percent. It is also suggested that alcohol such as red wine may prevent additional heart attacks if you have already suffered from one. Other studies also indicated that red wine can raise HDL cholesterol (the Good cholesterol) and prevent LDL cholesterol (the Bad cholesterol) from forming. Red wine may help prevent blood clots and reduce the blood vessel damage caused by fat deposits. Indeed, studies showed that people from the Mediterranean region who regularly drank red wine have lower risks of heart disease. Red wine is a particularly rich source of antioxidants flavonoid phenolics. Many studies to uncover a cause for red wine's effects have focused on its phenolic constituents, particularly resveratrol and the flavonoids. Resveratrol, found in grape skins and seeds, increases HDL cholesterol and prevent blood clotting. Flavonoids, on the other hand, exhibit antioxidant properties helping prevent blood clots and plaques formation in arteries. The answer is No. Studies showed that alcohol drinking may increase triglycerides and result in weight gain due to its empty calories. Other studies also suggested that alcohol consumption is associated with cancer risk. Read Alcohol and Cancer. The American Heart Association cautions people NOT to start drinking if they do not already drink alcohol. If you already drink alcohol, do so in moderation. AHA recommends one to two drinks per day for men and one drink per day for women. (A drink is one 12 oz. beer, 4 oz. of wine, 1.5 oz. of 80-proof spirits, or 1 oz. of 100-proof spirits.)Nutritional Data of Red WineThe red wine varietals provides ~ 3.6 grams of carb and 120 calories per 5-oz serving. Red wine is not the only food that offers heart health benefits. Grapes, fruits and vegetables, fish, and whole grains offer similar benefits as seen in red wine. Recent Diet Tips Information on this site is provided for informational purposes and is not meant to substitute for the advice provided by your own physician or dietitian. Information and statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The Health Benefits of Wine Current Wine Article | Previous Wine Articles | Additional Wine Articles | FAQ Wine Facts & Quotes | Wine 101 | Wine Links THE HEALTH BENEFITS OF WINE We begin with a review of some of the published studies regarding the health benefits from wine and other alcoholic beverages. The following is taken mostly from the writings of Elisabeth Holmgren, director of the Department of Research and Education at the Wine Institute. Although she represents the wine industry, her writings seem to be relatively even handed. Nothing that follows is meant to obscure the fact that prolonged excessive alcohol consumption is detrimental to one’s health. Joel’s comments are in brackets [JM]. Wine’s Role in the “French Paradox” Receives Confirmation    A new study by original “French Paradox” researcher Serge Renaud offers more evidence that moderate wine consumption is associated with a significant reduction in all-cause mortality, cardiovascular disease and cancer among men. The findings (Epidemiology, March, 1998) were based on a large cohort study [JM - cohort studies are epidemiological studies that use individuals having a statistical element in common, such as race, gender, age, etc., as opposed to a random selection of individuals. As such, the results cannot always be projected to the population as a whole.] of middle aged men in eastern France. Daily, moderate drinkers who consumed mostly wine were compared to non-drinkers and heavy drinkers.    Renaud and colleagues from the University of Bordeaux found that moderate wine consumption (2-3 glasses a day) was associated with a 30% reduction in the death rate from all causes; a 35% percent reduction in death rates from cardiovascular disease; and an 18-24% reduction in death rates from cancer. “The results of the present study,” the researchers write, “appear to confirm the speculation that the so-called French Paradox is due, at least in part, to the regular consumption of wine. [JM - The French Paradox, of 60 minutes fame, is the observation that, although the French and Americans have similar high fat diets, the French have a much lower incidence of cardiovascular disease. Speculation was that this is due to the protective effects of wine consumption, since the French drink much more wine than we do. Of course, there are many other possible explanations.] How Wine Works: Emerging Research on Mealtime Alcohol Consumption    It is known that alcohol consumption reduces the risk of coronary heart disease and overall mortality. [JM - This statement is a bit strong. Statistical studies show a relationship between two variables (here, moderate alcohol consumption and reduced incidence of heart disease), but they do not establish a cause and effect relationship - “proof” that one causes the other. The recent wealth of data should give us more confidence in a cause and effect relationship, but we are not nearly to the point of “proof.” It took decades and hundreds of studies before the Surgeon General was willing to declare that smoking causes cancer.] But it has been less clear just how alcohol works to protect the body against heart disease and death.    A new study from researchers at the University Hospital of Zurich, Switzerland. identifies a mechanism for how alcohol favorably effects arterial muscle cells. According to Wilhelm Vetter, M.D., and colleagues, alcohol, when consumed around mealtime, reduces the proliferation of smooth muscle cells (SMC) within the arteries. SMC growth is a key element in the develop-ment of atherosclerosis, which commonly leads to heart attacks and strokes.    The study found that the ingestion of alcohol. equivalent to two glasses of wine or three beers, with a high-fat meal resulted in a 20% decrease in the growth of arterial muscle cells. Researchers suggest these results could have a profound effect on heart disease “considering the amount of time humans spend in the postprandial state during their lifetimes.”    Other mechanisms may be at work. Several researchers have suggested that the apparent health benefits of wine ingested at mealtime may be due to the ability of alcohol and other phenolic compounds in wine to counter adverse effects of fatty foods during the critical digestive phase. Renaud has written of the positive effect of wine during meals on platelet aggregation , finding that wine “consumed with meals is absorbed more slowly, and thus has a prolonged effect on blood platelets at a time when they are under the influence of alimentary lipids known to increase their reactivity.”    An Israeli study by Fuhrman et al, published in the American Journal of Clinical Nutrition, found that drinking red wine with meals resulted in a 20% reduction in the LDL (“bad”) cholesterol oxidation. A Dutch study, published in the British Medical Journal, found that alcohol consumed with a meal may prevent blood clotting triggered by fat. Women Wine Drinkers Have Fewer Kidney Stones    A new study from Harvard University researcher Gary Curhan and colleagues, using more than 81,000 women participants drawn from the Nurses’ Health Study, found that an increase in fluid intake significantly reduces risk for kidney stones and that risk reduction was greatest for wine compared with other beverages. Out of 17 beverages, including tea, coffee, fruit juices, milk and water, wine was associated with the highest reduction in risk - 59%.    Researchers noted: “Intakes of caffeinated and decaffeinated coffee, tea and wine were associated with decreased risk.” Curhan and colleagues reported similar results for men and kidney stones in 1996. Wine consumption was associated with highest risk reduction - 39%. Moderate wine consumption cuts stroke risk    The moderate consumption of wine (but not beer or spirits) is associated with a reduced risk of stroke, according to a new report. The authors believe wine’s protective effects may be linked to disease-fighting compounds other than alcohol. “Intake of wine is associated with lower risk of stroke,” concludes a 16-year Danish study led by Dr. Thomas Truelsen of Copen-hagen University Hospital (Journal of the American Heart Association, December, 1998).    Previous studies have suggested that moderate wine consumption (a glass a day, for example) may provide cardiovascular benefit. This phenomena is exemplified by what the Danish team call the ‘French paradox’ - “a low incidence of cardiovascular disease in the (wine-drinking) French population despite an unfavorable exposure to known cardiovascular factors (such as smoking).” Investigating further, the authors tracked the stroke incidence of over 13,300 Danes for 16 years.    They report that, compared with abstainers, individuals who said they drank wine on a monthly, weekly, or daily basis had a 16%, 34%, and 32% reduced risk of stroke, respectively. The researchers found “no association between intake of beer or spirits on risk of stroke.”    These findings suggest that other compounds in wine besides alcohol may have a positive impact on cardiovascular health. “Wine contains flavonoids and tannins,” the authors explain, “which are components presumed to prevent cardiovascular disease.” They speculate that drinking patterns specific to wine lovers may also influence cardiovascular health. Wine is more commonly consumed at mealtimes than either beer or hard liquor, and “these differences in ‘timing’ may be important,” according to the researchers. One recent study concluded that mealtime alcohol consumption reduced unhealthy alterations in blood composition that can occur after eating.    In a press release, the American Heart Association “does not recommend that individuals start drinking to reduce their risk of heart disease and stroke.” Experts point out that excessive drinking can actually raise the likelihood of cardiovascular disease, heart attack, and stroke. Regular, Moderate Alcohol Consumption Protects Against Atherosclerosis    New Data from the Bruneck Study (Italy) was reported by Australian and Italian researchers in the May 1998 issue of Stroke. They conclude that light to moderate alcohol consumers faced a lower risk of atherosclerosis (early atherogenesis) than either abstainers or heavy drinkers. Arteriosclerosis, the gradual build-up of fatty deposits in the arteries, is the leading contributor to coronary heart disease and fatal heart attacks.    Notably, alcohol consumption during meals offered advantages. “Alcohol ingestion during meals tended to offer more protection, probably due to a delayed absorption and prolonged mode of action at a time when platelet reactivity increases under the influence of alimentary lipids,” explained the researchers, led by Innsbruck University’s Stefan Kiechl, M.D. Cohort Studies From Around the World Link Moderation to Longevity    In recent years dozens of cohort studies from all over the world have associated moderate alcohol consumption with reduced risk for cardiovascular disease, decreased overall mortality rates and other potentially improved health conditions. This growing worldwide research consensus has resulted in certain changes in the world view of alcohol during just the last few years. In a significant departure form the past, major public health organizations and governments around the world now officially recognize that moderation can be part of a healthful diet for those who choose to drink. The World Health Organization, the United States government, the United Kingdom’s government and the American Heart Association are among the health policy leaders that recently have issued balanced alcohol statements expressing caution in terms of alcohol abuse, but highlighting scientific findings that associate cardiovascular benefits with moderate consumption.    In varying degrees, wine, beer and spirits have been shown to confer certain health advantages for those who consume in moderation. The most recent review study on the subject of alcohol and longevity was by esteemed British epidemiologist Richard Doll, M.D. In the British Medical Journal, Doll concluded, “The consumption of small and moderate amounts of alcohol reduces mortality from vascular disease by about a third.” In his review, Doll looked over three dozen studies published over the last decade. We will discuss some of these cohort studies from around the world which are highlighted in the table below. Alcohol and Wine’s Effects on Mortality - Findings From Around the World   Well-Established Cardiovascular Benefits of Moderation    As early as 1980, the Honolulu Heart Study reported that moderate alcohol consumption was associated with a 50% reduction in the rate of coronary heart disease. Dozens of studies around the world have since confirmed this for both men and women. In the 1990’s, large-scale studies including the Health Professionals Follow-Up Study (over 44,000 men) and the Nurses’ Health Study of over 85,000 women have convincingly demonstrated reduced risks for heart disease. The data are so clear on this issue that leading Harvard researchers included moderate alcohol consumption as one of the best ways to cut heart attack risk. In 1996, they credited “one or two drinks of beer, wine, or liquor per day” to “a reduction in risk of 20-40%.    The latest research has also found associations between moderation and other cardiovascular diseases. In early 1997, data was published showing that moderate alcohol con-sumers reduced their risk for stroke, angina pectoris (a painful precursor of heart attacks) and for peripheral artery disease, a condition in which internal blood clots form in the extremities.    It was Dr. Arthur Klatsky of Kaiser Permanente Hospital in California who first noted that the association between consumption and heart disease resembled a “U” with moderate con-sumers at the lowest risk in the curve, and abstainers and abusers at higher risk. This U-shaped relationship between alcohol intake and disease continues to be seen for both cardiovascular and overall mortality studies. Moderate consumption appears to be most advantageous. Moderation and Reduced All-Cause Mortality    Some of the most respected population studies find that consuming wine, beer or spirits in moderation has been associated with an increased life expectancy. Researchers report that although substantial decreases in mortality risk for moderate drinkers can be attributed to reduced risk of heart disease, this factor alone does not entirely account for their favorable mortality profile. Moderate drinkers compared to abstainers, both male and female, appear to be at lower risk for all causes of death, including cancer and other chronic diseases, while heavy drinkers increase their mortality risk. This U-shaped relationship was seen in the Honolulu Heart study and subsequently in an American Cancer Society Study which found that subjects who consumed moderate amounts of alcohol (less than 3 drinks per day) were less likely to die during the research period than either abstainers or heavy drinkers. Several studies with similar findings have led the American Heart Association to state in 1996, “The lowest mortality occurs in those who consume one or two drinks per day.”    A 13-year follow-up of a British Physician’s Study found that the overall death rate for 12,000 male doctors in middle or old age who had an average of one to two drinks per day of wine, beer, or spirits was at least 1/6 lower than that for abstainers. Investigators for the Danish government’s Copenhagen City Heart Study similarly analyzed 10-12 years of follow up data on 7234 women and 6051 men aged 30 to 79. A U-shaped curve emerged: consumers of 1-6 drinks per week had the lowest risk for all causes of mortality. A 1997 Shanghai Cohort Study, the first major Chinese study, examined 18,000 men in Shanghai and found a 19% lower mortality rate for all causes in moderate drinkers.    The Nurses’ Health Study (1995) found a reduced overall mortality rate for light-to-moderate drinkers among 85,000 women. They concluded, “For women as a group, light to moderate alcohol consumption offers significant survival advantages. It was associated with a decreased risk of death from cardiovascular disease; heavier drinking was associated with an increased risk of death from other causes, particularly breast cancer and cirrhosis.” Benefits were most pronounced for women with risk factors for heart disease and those 50 years and older.    Other Harvard University cohort studies, the Framingham Heart Study as well as the Kaiser Permanente Study confirm overall mortality benefits for moderate drinkers. The National Health and Nutrition Examination Survey (NHANES), the largest government survey of Americans’ health and lifestyle habits, reported that for white males, “Moderate drinking increases the time until death from any cause by about 3 percent.”    At the same time, scientists point out that more research is needed to provide a true risk/benefit analysis for different gender and age groups that considers not only coronary heart disease and overall mortality, but also various types of cancer. In particular, some studies find a link between alcohol consumption and breast cancer in women. However, most researchers feel that the cardiovascular benefits of moderate alcohol consumption far outweigh the breast cancer risks (Cardiovascular disease is very common; breast cancer is rare in comparison). Wine Phenolics and Disease Prevention    While some researchers believe that all alcoholic beverages provide equal benefit, several scientists believe wine offers benefits in addition to its ethyl alcohol component. The beverage-specific data from the ongoing Copenhagen City Heart Study reported that wine drinkers were least likely to die from any cause during the 12-year study period. “Our finding, that only wine drinking clearly reduces both the risk of dying from cardiovascular and cerebrovascular disease and the risk of dying from other causes”, write researcher Morton Gronbaek and colleagues, “suggests that other more broadly acting factors in wine may be present.”    Research programs on other factors in wine has resulted in several studies in the past few years on the antioxidant and protective effects of wine compounds. Several phenolic compounds in wine (such as quercetin, epicatechin and resveratrol) inhibit platelet aggregation and act as antioxidants to prevent the breakdown of LDL cholesterol into atherosclerotic plaque. One in vitro study even found that these compounds were more effective than vitamin E in inhibiting LDL oxidation. Since 1991 over three dozen studies have provided preliminary evidence that wine phenolics have positive health effects. However, as most of this research comes from animal studies, it has not yet been demonstrated that this is applicable to humans. Summary Perspective    Key recent cohort studies (Harvard’s Physician’s Health Study and the American Cancer Society’s Cancer Prevention Study II) found lower mortality profiles for moderate drinkers. The ACS study was the largest on alcohol consumption to date, with nearly half a million subjects, finding all-cause mortality risk to be reduced by approximately 20% for both men and women who consumed one drink per day. Several published reviews have pointed out that higher levels of alcohol consumption can be detrimental to health in many ways. However, as Finnish researcher Kari Poikolainen wrote in a 1995 review in the Journal of Clinical Epidemiology, “The lowest risk of death seems to be at the average intake level of one drink per day.”    Key studies throughout the 1990’s (see Table last month) associate approx. one drink per day with increased longevity. In each study, all-cause mortality rates for moderate drinking men and women, in diverse populations such as the US, China and Australia, are significantly lower than rates for non-drinkers. Based on a decade of research findings, Richard Doll, M.D. (in the British Medical Journal) calls the evidence for alcohol’s beneficial effect “now massive. People should told the facts. These still need to be defined in detail, but in broad outline they are quite clear: In middle and old age, some amount of alcohol within the range of one to four drinks each day reduces the risk of premature death, irrespective of the medium in which it is taken.”    The U.S. Dietary Guidelines advises moderation, which is defined as no more than two drinks per day for men and no more than one drink per day for women. Forthcoming research will continue to clarify the effects of moderate wine and alcohol consumption in healthy diets and balanced lifestyles. It is hoped that these findings will be reflected in worldwide nutrition policies like the year 2000 Dietary Guidelines for Americans. Drinking Wine May Lower Risk for Upper Digestive Tract Cancer    Many research studies have associated alcohol consumption with increased risk of upper digestive tract cancers. But Morton Gronbaek and colleagues at the Institute for Preventive Medicine in Copenhagen, Denmark, report just the opposite. They speculate that previous studies did not analyze data for specific types of beverages and/or did not distinguish between use and abuse. Although they acknowledge that their analysis may not be perfect, the Danish researchers tracked the 13-year incidence of mouth, throat and esophageal cancers among 28,000 Danes. They report that heavy drinkers experienced a 12-fold increase in upper digestive cancers compared with abstainers. But among moderate drinkers, those who consumed at least 30% of their alcohol intake in the form of wine were at slightly lower risk than non-drinkers for these cancers. “A moderate intake of wine probably does not increase the risk of upper digestive tract cancer.” They speculate that compounds found in wine, such as resveratrol, may exert powerful anticarcinogenic effects that protect against any cancer-causing effects of alcohol. “Wine contains several components with possible anticarcinogenic effects - these may exert their action locally in parallel with the possible effect of ethanol.” New Research Developments of the Antioxidant Front    The Italian National Institute of Nutrition (Rome) found that phenolic compounds in wine are absorbed in the gastrointestinal tract and “might be directly involved in the in vivo antioxi-dant defenses.” This study clearly associated non-alcoholic components in wine with increased plasma antioxidant capacity, which may lead to a reduced risk in coronary heart disease.    A team of researchers from New York, Japan and the University of Illinois reported prelim-inary evidence that resveratrol (a compound found primarily in grapes and wine) may inhibit cancer growth in humans. Moderate Drinkers’ Benefits Begin in Early Adulthood    A new study from the UK, published in The Lancet, has found that among young adults, moderate drinkers are at a reduced risk of psychological distress, poor general health and long-term illness compared to abstainers and heavy drinkers. Dr. Chris Powers and associates studied 9,605 men and women at age 23 with a follow-up at 33. They found that men drinking between 11-35 units of alcohol and women drinking between 6-20 units of alcohol per week experienced fewer health-related problems than nondrinkers and heavy drinkers. One unit of alcohol was the equivalent to a half pint of beer, one measure of spirits or one glass of wine.    Dr. Powers is from the Institute of Child Health (London) and the co-authors are from the Australian National University (Canberra). They hope to continue the research with the same subjects in order to see how they progress with age. This is one of the first studies to look at the effects of alcohol consumption in early adulthood and it’s long-term effects on health. The information in this article is for educational purposes only. Wine should be enjoyed in a responsible manner as part of a well balanced lifestyle by healthy adults who choose to drink. “If you drink alcoholic beverages, do so in moderation, with meals, and when consumption does not put you or others at risk” ~ Advice for Today, 1995 U.S. Dietary Guidelines for Americans. Meanwhile, the research on the health benefits of wine continues! Updates on Wine and Health Wine linked with lower lung cancer risk    NEW YORK, Mar 01, 2000 (Reuters Health) -- Male wine drinkers may have a lower risk of lung cancer than those who drink beer or spirits. Dr. Eva Prescott and colleagues at Copenhagen University Hospital examined data from three Danish studies involving more than 28,000 adults. Overall, they found no association between low to moderate alcohol intake and lung cancer risk. When the analysis was limited to men, they observed that those who drank wine had a lower risk of lung cancer than those who did not drink wine. But the data also suggested an increased risk of lung cancer in men who drank beer or spirits. For example, men who reported drinking 1 to 13 glasses of wine per week had a 22% lower risk of lung cancer compared with drinkers of other types of alcohol. Men who consumed more than 13 glasses of wine per week had a 56% lower risk than other alcohol drinkers. The researchers suggest that the seemingly protective effect ?may be related to the antioxidant properties of wine, and deserves further attention.? SOURCE: American Journal of Epidemiology 1999;149:463-470. Light-to-moderate alcohol intake may prevent stroke    NEW YORK, Nov 17, 1999 (Reuters Health) -- People who consume as little as one alcoholic drink per day significantly reduce their risk of stroke, but drinking more does not increase the benefit, results of a study suggest. Previous studies have shown that ?drinking moderate amounts of alcohol may have protective effects against subtypes of stroke,? according to Dr. Klaus Berger, from Brigham and Women's Hospital in Boston, Massachusetts, and colleagues.    The researchers analyzed the medical records of more than 22,000 male doctors aged 40 - 84. Over 12 years, 679 men experienced first strokes. Most of the strokes were caused by interruptions of the brain?s blood supply (ischemic strokes), while fewer than 15% were caused by brain bleeding (hemorrhagic strokes). Compared with other participants, the group of men who consumed at least one drink per week had a 21% lower risk of having any type of stroke.    The same group had a 23% lower risk of ischemic stroke, the scientists calculated. Drinking had neither a positive nor a negative effect on the risk of hemorrhagic stroke. After Berger and his colleagues accounted for other risk factors, they found that ?the largest risk reductions were found among the men who had one to four drinks per week.? Blood pressure and exercise affected the impact of drinking on stroke risk, according to the investigators. Alcohol consumption benefited men whose blood pressure was 140 or higher or who exercised at least once a week. The authors conclude that ?light-to-moderate consumption of alcohol (one to seven drinks per week) reduced the risks of total stroke and ischemic stroke.? SOURCE: The New England Journal of Medicine 1999;á:1557-1564, 1605-1606. Red wine without the alcohol good for the heart    NEW YORK, Jan 03, 2000 (Reuters Health) -- It may not please wine connoisseurs, but red wine without the alcohol is also good for the heart, researchers report. Dr. Jennifer R.C. Bell and colleagues at the University of California, Davis, report the results of their study, in which they took a 1996 Cabernet Sauvignon and removed the alcohol. They then asked 5 men and 4 women -- all healthy -- to drink about a 1/2 cup of the wine, with water added on one day and water and ethanol added on the other. The investigators measured levels of the flavonoid ?(+)-catechin? -- the wine component credited with heart benefits -- after consumption.    The researchers collected blood at baseline and then 30 minutes, 1, 2 3, 4 and 8 hours after consumption. They found that the half-life of (+)-catechin was significantly shorter (3.17 hours) when subjects drank alcoholic red wine than when they drank the dealcoholized version (4.08 hours). Bell and colleagues report that increases in total (+)-catechin in plasma were similar after ingestion of alcoholic and nonalcoholic red wine and that gender had no effect.    But moderate amounts of alcohol also make a contribution to heart health. Previous research shows that alcohol by itself increases concentration of HDL -- ?the good cholesterol? -- in the blood, the researchers note. ?The results (of this study)... suggest that red wine provides two independent factors capable of contributing to vascular health when consumed in moderation,? the investigators write, namely the HDL-boosting effects of alcohol and the increase of flavonoids in the blood. SOURCE: American Journal of Clinical Nutrition 2000;71:103-108. One drink is good, more than two isn't    NEW YORK, Jan 03, 2000 (Reuters Health) -- Consumption of one alcoholic drink per day appears to reduce the risk of heart disease in middle-aged men, but more than two drinks each day may offset these benefits by increasing the risk of some cancers, researchers report. ?Our observational research shows that there seems to be benefit of light to moderate alcohol consumption,? Dr. J. Michael Gaziano told Reuters Health. ?However, people shouldn?t drink instead of doing other preventive activities such as stopping smoking, controlling cholesterol and exercising.? And the data from US physicians participating in the Physicians? Health Study show that excess consumption will cancel the benefits of moderate consumption, by increasing the risk of some of the less common cancers.    Any recommendation on alcohol consumption should be individualized through discussions with a physician, according to Gaziano of the Veterans Affairs Medical Center and Brigham and Women's Hospital in Boston, Massachusetts. People with liver disease or a history of alcohol abuse should not drink at all, while those with diabetes and hypertension may partake in light alcohol consumption, Gaziano said.    Gaziano and colleagues analyzed self-reported alcohol consumption of 89,299 male physicians between the ages of 40 and 84 years with no prior medical history of heart attack, stroke, cancer or liver disease. Their findings are reported in the January issue of the Journal of the American College of Cardiology. After an average of more than 5 years of follow-up the data revealed that, ?light to moderate drinking -- perhaps one per day -- shows benefits in reducing risk of heart disease with no increased risk of cancer,? Gaziano said. SOURCE: Journal of the American College of Cardiology 2000;35:96-105. Moderate drinking lowers diabetes risk in men    NEW YORK, Jan 06, 2000 (Reuters Health) -- Men who are ?moderate? drinkers -- between 5 to 10 drinks per week -- have a lower risk for adult-onset diabetes than either abstainers or heavy drinkers, researchers report. ?Men with a high alcohol intake may be able to reduce their risk of developing type 2 diabetes if they drink less,? report Dr. Ming Wei and colleagues at the Cooper Institute in Dallas, Texas.    As reported previously by Reuters Health, numerous studies have suggested that having a drink or two per day appears to have a protective effect against cardiovascular disease. In their study, Wei?s team examined rates of type 2 diabetes -- the adult-onset form of the disease affecting 95% of all diabetics -- in over 8,600 Texan men. They found that diabetes risks were lowest in men who drank between 5 and 10 drinks per week, compared with either abstain-ers/infrequent drinkers (0 to 5 drinks per week) or heavy drinkers (10 to 22 drinks or above). In fact, infrequent or heavy drinkers faced twice the risk of type 2 diabetes of moderate drinkers!    Wei told Reuters Health that, according to previous studies, moderate drinking ?reduces insulin resistance,? while heavy alcohol consumption ?increases insulin resistance.? Insulin resistance -- in which the body gradually stops responding to the sugar hoarding effect of the hormone insulin -- is thought to precede full-blown type 2 diabetes. Based on their findings, the authors estimate that ?24% of the incident cases of diabetes in (adult men) might be attributable to high alcohol intake.? While they do not recommend that abstainers take up drinking to lower their diabetes risk, they do urge that heavy drinkers cut back in order to lower their risk. SOURCE: Diabetes Care 2000;23:18-22 Study Suggests Why Red Wine Does a Heart Good By Suzanne Rostler NEW YORK (Reuters Health) - UK researchers have zeroed in on compounds in red wine that battle a protein linked to heart disease--a finding that provides clues to why the French have relatively low rates of heart disease despite a national diet rich in creamy cheese and buttery desserts. The investigators found that polyphenols--compounds in grape skins and present in red wine--decrease the production of a protein that causes blood vessels to constrict and reduces the flow of oxygen to the heart. The protein, endothelin-1, is believed to play a key role in the development of heart disease, explain Dr. Roger Corder and colleagues from Queen Mary University of London. Their findings support the results of earlier studies showing that a moderate intake of red wine may lower the risk of heart disease. But while these studies focused on the antioxidant properties of polyphenols--their ability to quench disease-causing free radicals in the body--the results of the new study suggest a new mechanism by which red wine might bring benefits. According to the report in the December 20/27th issue of Nature, red wine polyphenols inhibit protein tyrosine kinases, a group of enzymes that play a key role in cell regulation. Compounds that inhibit these enzymes have been shown to suppress endothelin production, Corder told Reuters Health. ?We believe that red wines contain specific polyphenols that inhibit protein tyrosine kinases, and that this effect leads to suppression of endothelin synthesis,? he said in an interview. ?The effects we describe are completely unrelated to any antioxidant properties of polyphenols.'? White wine is made without the use of grape skins, while red wine is made by fermenting the juice from grapes along with the skins. Grape skin provides red wine with its color, and also contains the highest concentration of polyphenols. Other alcoholic beverages do not contain these compounds. ?Consumption of one to two glasses of red wine per day with food might be considered part of a diet to reduce heart disease, provided there are no health grounds for avoiding alcohol, and that the person is not going to drive or operate equipment,? Corder said. The study findings are based on experiments with cow artery cells treated with alcohol-free extracts of various red, white and rose wines. The researchers also tried an extract of red grape juice, which inhibited endothelin production, but much less so than red wine did. SOURCE: Nature 2001;414:863-864. Updates on Wine, Alcohol, and Health Moderate Drinking May Cut Women's Risk of Diabetes NEW YORK (Reuters Health) - New research suggests that drinking moderate amounts of alcohol may help prevent healthy postmenopausal women from developing diabetes as well as heart disease. According to the report, women who consumed one to two drinks a day were better able to respond to insulin, a hormone that helps cells use sugar for energy. These women also had lower levels of insulin in their blood. High blood levels of insulin, as well as decreased insulin sensitivity, are risk factors for heart disease and type 2 diabetes. In the study, 51 healthy, postmenopausal women rotated among three 8-week treatment periods in which they consumed either no alcohol, one drink a day, or two drinks daily, in addition to a diet to maintain their body weight. Blood samples drawn from the women revealed that insulin levels were nearly 20% lower after consuming two drinks compared to women consuming no alcohol. Levels of triglycerides, a type of fat associated with increased risk of heart disease, were about 10% lower in the two-drink-a-day group compared with the no-alcohol group. Insulin sensitivity rose by roughly 7% after two drinks. There was no effect on blood glucose. The researchers attributed the findings to the effects of alcohol, but note that other compounds in red wine may provide additional protection. Whatever the beneficial component in alcohol may be, the findings are consistent with previous reports that have observed improved insulin sensitivity among nondiabetic adults who drink moderately. SOURCE: The Journal of the American Medical Association 2002;287:2559 (5/15/02) Moderate Drinking May Cut Dementia Risk -Study NEW YORK (Reuters Health) - Moderate drinking may reduce an older person?s risk of developing dementia, a new study suggests. Researchers in the Netherlands found that among the 5,400 older adults they studied, those who had up to three drinks a day were less likely than non-drinkers to develop any type of dementia, including Alzheimer?s disease. And it did not matter whether the alcohol was wine, beer, liquor, or a fortified wine such as sherry. However, the relatively few who said they had four or more drinks in a day saw no such protective effect. Past research has suggested that a drink or two a day might help ward off the mental decline associated with age. Since evidence also shows light-to-moderate drinking may benefit the heart, investigators speculated that alcohol might similarly help maintain blood flow to the brain by reducing clotting or improving cholesterol levels. Another possibility is that alcohol directly affects mental functioning through the release of the neurotransmitter acetylcholine. Substantial evidence indicates that ACH affects learning and memory. Low levels of alcohol stimulate the chemical?s release in humans, while higher alcohol levels inhibit it in studies with rats. In the study, mentally healthy men and women aged 55 and older were followed for an average of 6 years. During the study, 197 participants developed dementia, most often Alzheimer's disease. Those who had said they drank one to three alcoholic beverages a day were 42% less likely to develop any type of dementia, regardless of the other health factors. They were 70% less likely than non-drinkers to be diagnosed with vascular dementia, an impairment caused by significant reductions in the brain?s blood supply. In addition, a couple of drinks per day showed a protective effect among people who carried the gene variant ApoE4, which is associated with an increased Alzheimer?s risk. The researchers speculated that alcohol, possibly through improving cholesterol levels, might moderate dementia risk among ApoE4 carriers. SOURCE: The Lancet 2002;359:281-286 (1/26/02) Red Wine May Keep Prostate Cancer Cells in Check NEW YORK (Reuters Health) - Compounds in red wine may keep prostate cancer cells from proliferating, results of a preliminary laboratory study suggest. Researchers from Spain found five different polyphenols, antioxidants found in red wine, tea, and certain fruits and vegetables, inhibited the growth of prostate cancer cells in a test tube and encouraged cancer cells to ?commit suicide,? a natural process called apoptosis. The findings, if confirmed by larger studies, may help to explain the higher rates of prostate cancer in the US and non-Mediterranean European countries. The rate of prostate cancer in Mediterranean countries, where intake of red wine and other polyphenol-containing foods is high, tends to be lower. The Mediterranean diet is considered to be protective against the endocrine cancers (including prostate cancer), and features a low animal-fat and meat content, with a high intake of fresh fruit, vegetables, pasta, and wine. The study examined the effect of five polyphenols found in red wine--gallic acid, tannic acid, morin, quercetin and rutin--on prostate cancer cells. The researchers added varying amounts of these compounds to a dish containing prostate cancer cells. All five compounds inhibited cell proliferation and promoted apoptosis. The results point to a need for studies investigating the effects of these compounds in humans with the potential goal of developing recommendations for use in cancer prevention. Prostate cancer is the second-deadliest form of cancer for US men, after lung cancer, according to the American Cancer Society. SOURCE: BJU International 2002;89:950-954. Light Drinking May Help Keep Leg Arteries Clear NEW YORK (Reuters Health) - Moderate drinkers may be less likely to develop blockages in the arteries that supply blood to the legs. In a study of almost 4,000 people over 55, Dutch researchers found that all women and non-smoking men who reported having 1 or 2 drinks a day were less likely than nondrinkers to have peripheral arterial disease (PAD). These results complement previous research that suggests light drinking can reduce cardiovascular disease risk. The strongest effect was noted in non-smoking women who were 59% less likely to have PAD than teetotalers. PAD occurs when arteries in the legs become blocked by a buildup of fatty material, a process known as atherosclerosis. PAD can lead to leg cramps when walking. Atherosclerosis in general can bring on stroke and heart attacks. Alcohol may slow atherosclerosis by inhibiting the oxidation of cholesterol, which prevents it from accumulating inside arteries. Since atherosclerosis can lead to other cardiovascular problems, reducing this process may be the means by which light drinking promotes heart and blood vessel health in general. The benefits of alcohol may stem primarily from red wine. This could explain the stronger effect seen in women, since women tended to choose wine, whereas almost half of men liked beer best. SOURCE: American Journal of Epidemiology 2002;155:Ú-338. Alcohol May Benefit Heart Attack Patients NEW YORK (Reuters Health) - Moderate drinking has been linked with a lower risk of a heart attack. Two new studies show that a drink a day may promote survival in patients after a heart attack, as well as help the elderly avoid heart failure. The researchers of both reports found that any type of alcohol had potentially healthy effects when consumed in moderation. Alcohol has been shown to raise HDL (?good?) cholesterol and prevent blood clots from forming. One study of more than 1,900 adults who had been hospitalized for heart attack found that patients who consumed seven drinks a week in the year before their heart attack had a 32% lower risk of dying compared with teetotalers. And those who consumed less than seven drinks a week lowered their risk of dying by 21% over nearly 4 years, compared with patients who abstained from drinking. The findings suggest that alcohol consumption is probably safe after a heart attack for moderate drinkers. Patients who abstain from alcohol may need more aggressive treatment with drugs such as aspirin, beta-blockers, and cholesterol-lowering medications. Another study found that elderly people who drank at least 1.5 drinks per day had a risk of heart failure 47% lower than abstainers, regardless of age, race, blood pressure, history of diabetes, smoking, and other factors. The study included 2,200 adults averaging 74 years of age. SOURCE: Journal of the American Medical Association 2001;285:1965-1977. Moderate Drinking Helps Preserve Women?s Mental Functioning TORONTO (Reuters Health) - Consuming less than one alcoholic drink per day may help preserve the mental function of older women. Between 1995 and 1999, 9,072 women in the Nurses? Health Study, aged 70 to 79, were interviewed. Mental function was assessed using seven different tests. Information about their alcohol use had been collected at the beginning of the study in 1980, and was updated through 1994. After adjusting for other factors that could affect mental function, the researchers found that the women who drank moderately had better average scores on five of the seven tests and on a score that combined all seven tests. The effect seen on cognitive function was the equivalent of being 1 or 2 years younger. SOURCE: Presentation by Dr. Meir Stampfer (Professor of Epidemiology and Nutrition at Harvard School of Public Health) at the 2001 Congress of Epidemiology. Study Sheds Light on Wine?s Benefits (Molecules found in food and wine may help to extend life) (Reuters) - In a research paper, Harvard scientists announced they have found a new class of chemicals that may extend life. The research is preliminary, but what makes it interesting is the chemicals can be found in some red wine.         Researchers have known for years that cutting calories can prolong life in everything from yeast cells to mammals. But an easier way to live longer may be as simple as turning a corkscrew. Molecules found in red wine, peanuts, and other products of the plant world have for the first time been shown to mimic the life-extending effects of calorie restriction. This could help researchers develop drugs that lengthen life and prevent or treat aging-related diseases. One of the molecules, resveratrol, was shown in a study to extend the life span of yeast cells by up to 80 percent. Resveratrol exists naturally in grapes and red wine.        David Sinclair, an assistant professor of pathology at Harvard Medical School and co-author of the study, said he and his fellow researchers hope the molecules will prove to prolong life not just in yeast but in multi-cellular organisms like worms, fruit flies, and perhaps humans. Sinclair, whose study appears in the journal Nature, said tests on worms and flies were already yielding ?encouraging? results. Similar trials are already being planned on mice. ?ENTHUSIASTIC? OVER RED WINE        Sinclair said he has become more ?enthusiastic? about the purported health benefits of red wine since his research began, and that experts who have reviewed his findings have had a similar response. ?Not many people know about it yet, but those who do have almost invariably changed their drinking habits; that is, they drink more red wine,? he said.        The molecules that were shown to extend life in yeast belong to a family of compounds known as polyphenols. These include resveratrol, which is already thought to make red wine healthy in moderate amounts. Sinclair said the latest study may help explain why moderate consumption of red wine has been linked to lower incidence of heart disease and why resveratrol prevents cancer in mice.?We?re connecting many dots with this study,? he said.        Scientists have known for decades that putting organisms on a calorie-restricted diet dramatically reduces the incidence of age-related illnesses such as cancer, osteoporosis, and heart disease. In the 1990s, research showed that single genes can control how fast organisms age. Because of that, scientists have been racing to find ways of manipulating those genes.          Sinclair and his team have been looking for what he calls the Holy Grail of aging research: molecules that activate the enzymes that in turn influence the genes that regulate aging. Now, they say, they have found those molecules.        Sinclair?s team partnered with BIOMOL, a Pennsylvania company, to screen thousands of molecules to see which ones might activate the enzymes. Not only did they find a group of 18 molecules that fit the bill ? resveratrol being just one ? but all of them came from plants and were produced in response to harsh environmental conditions like drought.        ?We think we know why these plants make these molecules. We think it?s part of their own defense response, and we also believe that animals and fungi that live on the plants can pick up on these clues,? he said.        To illustrate that theory, Sinclair noted that red wines from regions with harsher growing conditions ? Spain, Chile, northern France, Argentina, and Australia ? contain more resveratrol than those produced where grapes are not highly stressed or dehydrated. E-Mail: beekman@conversent.net Website Design ?Maron Marketing Consultants, Inc.  

Wine and Health | Wine 101 | Professional Friends of Wine   The medical profession has recognized the healthful and nutritive properties of wine for thousands of years. Recent archeological evidence shows wine was in use as a pharmaceutical as early as 3,150 B.C.1 Hippocrates recommended specific wines to purge fever, disinfect and dress wounds, as diuretics, or for nutritional supplements, around 450 B.C. A French doctor wrote the earliest known printed book about wine in 1410 A.D. Most of the pathogens that threaten humans are inhibited or killed off by the acids and alcohols in wine. Because of this, wine was considered to be a safer drink than much of the available water up until the 18th century. Wine is a mild natural tranquilizer, serving to reduce anxiety and tension. As part of a normal diet, wine provides the body with energy, with substances that aid digestion, and with small amounts of minerals and vitamins. It can also stimulate the appetite. In addition, wine serves to restore nutritional balance, relieve tension, sedate and act as a mild euphoric agent to the convalescent and especially the aged. POLITICAL SUPPRESSION Although wine may be the oldest remedy and prophylactic still in use, there was an entire generation of medical professionals, especially in America, that obtained their medical education during the historical period known as Prohibition. Medical texts for nearly twenty-five years were purged and censored of any mention of alcohol, including wine, for any application other than external. This medical generation became educators to the following one, perpetuating medical ignorance of the potential health benefits of wine. In the 1970s, the National Institute of Health excluded and suppressed evidence from the Framingham Heart Study that showed moderate drinkers had 50 per cent fewer deaths from coronary disease than non-drinkers. FRENCH PARADOX Only when the television news magazine "60 Minutes" reported in November, 1991, the phenomenon that has come to be known as the French Paradox did popular thinking of wine as medicine rather than toxin begin to return. Typically, the diet of people in Southern France includes a very high proportion of cheese, butter, eggs, organ meats, and other fatty and cholesterol-laden foods. This diet would seem to promote heart disease, but the rate there was discovered to be much lower than in America; herein lies the paradox. ANTI-CANCER & CORONARY BENEFITS Moderate consumption of red wine on a regular basis may be a preventative against coronary disease and some forms of cancer. The chemical components thought to be responsible are catechins, also known as flavonoids and related to tannins . Catechins are believed to function as anti-oxidants, preventing molecules known as "free-radicals" from doing cellular damage. One particular form of flavonoid, called oligomeric procyanidin, recently proved to prevent hardening of the arteries. There are also compounds in grapes and wine (especially red wine, grape juice, dark beers and tea, but absent in white wine, light beers and spirits) called resveratrol and quercetin. Clinical and statistical evidence and laboratory studies have shown these may boost the immune system, block cancer formation, and possibly protect against heart disease and even prolong life. One recent study, published in the 2004 year-end edition of the American Journal of Physiology, indicates that resveratrol also inhibits formation of a protein that produces a condition called cardio fibrosis, which reduces the heart's pumping efficiency when it is needed most, at times of stress. More evidence suggests that wine dilates the small blood vessels and helps to prevent angina and clotting. The alcohol in wine additionally helps balance cholesterol towards the good type. Research is ongoing and it is a mistake for anyone to radically change their consumption pattern based on preliminary data. A study of obese mice showed that doses of resveratrol prolonged their life spans, but for a human to duplicate this prescription using wine, he would to drink over 250 gallons per day!2 FOUNTAIN of YOUTH? A Harvard study of factors that influence aging, as reported in the May 8, 2003, issue of the journal Nature, has shown that resveratrol extends the life span of yeast cells by 80%. Preliminary results of tests on multi cellular animals are said to be encouraging; study coauthor David Sinclair told Reuters News Agency that "Not many people know about it yet, but those who do have almost invariably changed their drinking habits, that is, they drink more red wine." Wine might even preserve cognitive function in the elderly. Several European studies have shown the prophylactic effects of regular light to moderate alcohol consumption may include the prevention or postponement of Alzheimer's, Parkinson's and other forms of dementia. Could wine be the original brain food? DIGESTIVE PROPHYLAXIS A study published in January, 2003, in the American Journal of Gastroenterology showed that moderate, regular consumption of wine or beer decreases the risk of peptic ulcers and may help to rid the body of the bacteria suspected of causing them. Interestingly, both over-consumption, especially of beer, and any regular consumption of spirits at all, even at a low level, seemed to increase the ulcer risks. The Harvard School of Public Health conducted a 14-year study of over 100,000 women, aged 25 to 42, from 14 states. The Nurses Health Study required participants to complete a questionnaire every two years, detailing lifestyle choices and diagnoses of any medical conditions. The subjects were categorized into three levels of alcohol consumption. After factoring in such variables as family histories of diabetes and smoking habits, the study found that women who drank regularly and moderately (one or two drinks per day, a total of 15 to 30 grams of alcohol) had a 58% lower likelihood of developing diabetes. Both those levels that drank more or that drank less had a 20% lower risk than either abstainers or former drinkers. When preferences for types of alcohol were compared, those who chose beer and wine shared similar levels of risk, but those in who drank spirits and consumed more than 30 grams per day had a 150% higher risk to develop diabetes than even non-drinkers. Other medical studies point to multiple benefits of regular moderate wine drinking that may include lowered risks of stroke, colorectal tumors, skin and other types of cancers, senile dementia, and even the common cold, as well as reduce the effects of scarring from radiation treatments. SUMMARY / BOTTOM LINE Over 400 studies worldwide, many of them long-term and in large populations, have concluded that most healthy people who drink wine regularly and moderately live longer. The single group exception, whose members should not consume any alcohol, is pre-menopausal women with a family history of breast cancer. The International Wine & Heart Health Summit, held annually in Napa Valley, has 4 files of research information and findings presented at that forum available to download (PDF). The keys to the beneficial aspects of wine drinking are regularity and moderation. The importance of this pattern of consumption cannot be over-emphasized. An occasional serving of wine is better than none, but overindulgence can be considerably more harmful than total abstinence. NUTRITION The nutritional content of wine is minimal. There is no fat, cholesterol, or dietary fiber in any wine. On the other hand, only with overindulgence would anyone reach their Minimum Daily Requirement for calories, carbohydrates, sodium, protein, vitamins or minerals, all of which all wines contain to some mostly insignificant degree. The specific content varies between types, depending upon color, alcoholic strength and residual sugar. Note the Single Serving Size when comparing data in this table. *based upon a wine with a residual sugar content of 8% (higher sugar increases carbs) **higher alcohol increases calories | ***wines that are unfined and unfiltered may be somewhat higher in protein OFFICIALLY The official recommendation in the 1995 Dietary Guidelines for Americans, Fourth Edition, published by the U.S. Food and Drug Administration, is "Advice for today: if you drink alcoholic beverages, do so in moderation, with meals, and when consumption does not put you or others at risk." This is a rather weak and passive permission, rather than the ringing endorsement moderate wine consumption deserves, according to the vast majority of medical and scientific evidence. It is, however, a progressive leap from the 1990 Guidelines, which said, "wine has no net health benefit", which is the contemporary scientific equivalent of saying "the earth is flat". (see Wine Politics) CAUTIONS On the other hand, wine is not a cure-all and not everyone should drink wine. There are also circumstances when no one should drink any alcohol. When combined with certain over-the-counter or prescription drugs, for example, alcohol in any form can produce an adverse reaction (see the 5th paragraph under "Headaches" below). Wine should not be given to people with inflammations of the digestive tract, peptic ulcers, liver disease, pancreatitis, kidney or urinary infections, prostate disorders, epilepsy, or alcoholism. As previously mentioned, pre-menopausal women with a family history of breast cancer should abstain from drinking any alcohol, including wine. Sulfites exist in nature and are also naturally contained in or even added to preserve a very long list of many common foods, including wine, cheese, yogurt and other processed dairy, bread and baked goods, tortillas, dried fruits, dried spices, shellfish, dried seafood, canned, bottled, or frozen fruits and juices, jams and jellies, tofu and other soy protein products, packaged pasta or rice mixes, etc.. The human body actually produces about 1 gram of sulfites daily through normal metabolism. About 1% of the general population and about 5% of asthma sufferers may react to sulfites. Symptoms commonly include restricted breathing ability to varying degrees from mild to severe, even life-threatening, especially in asthmatics prescribed to steroids. Skin rashes, hives, itching and nausea are relatively rare symptoms for sulfite allergy. Reactions depend on both the sensitivity of the individual and the level of sulfites ingested. Headaches are not a symptom of sulfite reaction, although this is a common folk tale (see next section). Foods may legally contain sulfites at levels ranging from 6 to 6,000 parts per million. The legal maximum for wine is 350 ppm, but the average content in premium wine is under 40 ppm. White wines are generally higher in sulfites than red wines. Inexpensive wines generally have higher sulfur content than expensive wines. There are no wines that are entirely sulfite-free, even those labeled "organic". The best advice is to waste no time thinking about sulfites, unless your personal physician has warned you against them. For a more complete discussion, visit our article on Understanding Wine Labels. Headaches, affecting some people (estimated to be less than 1% of the human population) during or after consuming wine, may result from individual reactions to one or more of wines' natural compounds. Although clinical trials have produced inconsistent results, red wine is suspected by some sufferers to trigger migraine headaches. Some clinical evidence has shown that phenolic flavonoids (the same ones that provide anti-oxidant benefits), a component in grape skins related to tannins, to be the most probable culprits. Red wine has a much higher content than white wine of both tannins and flavonoids In September, 2006, UC Davis Professor David Mills announced his research in the field of genetic mapping indicates that slightly modified amino acids in red wine are responsible for the headaches. Professor Mills says slight changes in fermentation techniques will be able to solve the problem. Scientist Dr. Giuseppe Palmisano, doing post-doctoral research in 2010, at the University of Southern Denmark, discovered some common chemistry shared by wine and known allergens. Dr. Palmisano's main interest is studying glycosylation (the formation of compounds bonding carbohydrates to protein) both in allergenics and in metastatic progressions. He developed a sensitive, resilient, and fairly simple test procedure to identify glycoproteins, in order to measure the quantity of cells affected and their level of transformation. Knowing glycosylation also occurs in wine, he tested a Chardonnay and identified 28 separate grape glycoproteins, many sharing great similarity to previously identified allergens present in bananas, kiwis, latex, and tomatoes. Further testing is needed to test the potential human reactions to these compounds. This could ultimately lead to changes in viticulture practices or wine production methods that would render wines less likely to cause allergic reactions. Chemicals called amines either dilate (histamines) or constrict (tyramines) blood vessels in the brain, either of which may cause headaches in a small segment of the population. Aged and fermented foods such as cheese, sauerkraut, salami, and sourdough bread are high in histamines. Although both red and white wines contain histamines, reds generally have higher content, especially low-acid reds made from grapes grown in warmer areas. Chocolate, vanilla, beans, nuts, bananas, cultured products like cheese and yogurt and fermented products, especially dark beer, soy sauce and red wine are all significant sources of tyramines. Taking antihistamine drugs, either before or after consuming, won't prevent or cure headaches. The use of either aspirin or acetaminophen (the active ingredient in Tylenol) either before of after alcohol consumption can seriously damage the lining of the stomach and should be avoided. The combination of acetaminophen and ethanol causes liver damage, so the former should never be used to treat hangover symptoms. The only way to prevent a hangover is to avoid consuming too much alcohol. One good habit to develop is to match every glass of wine or drink with one full glass of water. Alcohol depletes electrolytes from the body and brain, so "sports" drinks can help also. The worst possible hangover "cure" is "hair of the dog", since hangover is merely the winky-winky, socially-tolerant slang term to describe episodic alcoholism withdrawal. Overindulgence is potentially the worst health problem of consuming wine or any alcoholic beverage. Drinking too much ethanol at one time will cause headaches, nausea, and other symptoms for anyone, regardless of individual tolerance to other compounds in wine. Drinking too much or too fast leads to loss of control and judgment. A couple of glasses of wine may help relaxation and lower blood pressure, but four or more raises blood pressure to a level of concern. Alcohol enters the bloodstream while it passes from the stomach to the small intestine and continues to the liver which uses an enzyme called dehydrogenase to break down and eliminate alcohol from the body. Evidence suggests factors of body size, muscle mass, food intake, gender, and experience affect one's capacity to resist drunkenness to some degree. On average, a healthy human can metabolize one-half ounce of alcohol per hour. The best rule is to not consume more than one drink (4 ounces of table wine) per hour, regardless of size, sex, or a full stomach. Practiced in moderation and consumed with food at mealtime, wine drinking may develop cultural and sociological patterns that actually help to prevent alcoholism. The vast majority of healthy people may enjoy wine regularly and moderately as a pleasure that supports and prolongs a gracious life. Jim LaMar NOTES 1. University of Pennsylvania Museum's article "5,100 Year Old Chemical Evidence For Ancient Medicinal Remedies Discovered in Ancient Egyptian Wine Jars" and the Proceedings of the National Academy of Sciences of the United States of America article "Ancient Egyptian Wine Jars". RETURN 2. In December, 2010, pharmaceutical manufacturer Glaxo-Smith-Kline suspended clinical trials of a resveratrol-based drug (SRT501) as a prophylaxis for human circulatory health, due to minimal efficacy and potential to exacerbate renal failure. (see Biopharmconsortium BLOG for complete story). RETURN RECOMMENDED READING The late wine writer Gene Ford specialized in researching, reporting, and explaining topics related to alcohol consumption and health in his articles and books, including The Science of Healthy Drinking. RELATED LINKS Note that while some of these linked articles are several years old, they provide historical and background information. Per-Henrik Mansson sums up current findings in his article Eat Well, Drink Wisely, Live Longer, from the November, 2001, online edition of the Wine Spectator. Evaluating the Evidence of Wine's Cardioprotection is the topic of this article by Creina Stockley of the Australian Wine Research Institute. Professor Andrew Waterhouse has an article about Sulfites on his Wine Chemical Composition site at UC Davis. A very thorough discussion of various aspects of Sulfites is included on the Organic Wine Company web site.                            

Mar 10, 2005 ... What are the health benefits of drinking red wine? ... Wine, About.com; New research supports health benefits of red wine, CNN.com, July 3, ...

The Health Benefits of Wine   When word got out about the health benefits of wine, most wine drinkers stopped swirling for a long minute and took notice. It was the mid 90s when story of the "French Paradox" poured from all media sources, and wine drinkers across the world swirled and sipped and rejoiced. In case you missed it, baffled researchers launched a study of French folk, trying to determine why people with diets so high in cheese fats were not suffering from more heart attacks. The findings? It's their moderate and steady intake of wine. Long after the discovery that the French were absurdly beating health odds, tons of research in support of wine drinking for good health continued to surface. First, there were scores of positive studies related solely to the healing powers of resveratrol, an antioxidant found in red grape skins and therefore in red wine. However, now they're finding just as many benefits from white wines. As a matter of fact, winemakers worldwide are even altering their production processes in order to boost the health benefits in white wine. All kinds of new findings still frequently bombard the media today. Check out some of the most recent studies that boast the health benefits of wine: Overall Health Benefits: • Anti-aging effects in red grape skins (Harvard Medical School in Boston, 2004) Lung Health Benefits: • Improved lung function from antioxidants in white wine (American Thoracic Society, 2002) Heart Health Benefits: • Coronary heart disease reduced (University of California, Davis, 1995) • Healthier blood vessels in elderly (University of Ferrara in Italy, 2004) Ulcer Prevention: • Ulcer-causing bacteria reduced (American Journal of Gastroenterology, 2003) Cancer Prevention: • Cancer cells killed by protein in red grape skins (University of Virginia Health System, 2004) Stroke Prevention: • Arteries kept clean by polyphenols in red grape skins (William Harvey Research Institute, 2002) Women’s Health Benefits: • Decreased ovarian cancer risk (The Queensland Institute of Medical Research in Australia, 2004) • Stronger bones (Twin Research and Genetic Epidemiology Unit, St. Thomas’ Hospital in London, 2004) • Lower risk of stroke (Centers for Disease Control and Prevention, 2001) Men’s Health Benefits: • Lower risk of heart attack for men with high blood pressure (Worcester Medical Center in Massachusetts, 2004) So “What’s the catch?” you ask. Well, the catch is simple moderation. Most of these studies promote drinking in moderation in order to achieve the blissful health benefits of wine drinking. And what’s moderation? Well, moderation is defined as a glass or two each day, and no, you can’t save them up all week and drink all of them on the weekend. In fact, too much wine per day or per week can lead to negative health effects in many cases and rather than prevent disease, you’ll actually up your odds of acquiring such diseases. Isn’t it great when you discover that something you enjoy could actually lead to better health? I guess this must be how vegetable lovers feel about eating. In any case, now you can sip your favorite glass of wine with ease and even fervor tonight. After all, the health benefits of wine speak for themselves. But Best of All...Concentrated Resveratrol! So with all of the benefits of wine discussed, resveratrol is getting all the praise from the medical field. The problem with getting it naturally from wine is that the quantity is very low. To really benefit, you must get it in larger quantities. The way to do that is in pill form. If you are interested in looking into this possible breakthrough, you can get a free sample from the folks at Resveratrol Select. Cheers! socializeit({domain:'2basnob.com', payItText:'', szColor:'',whatIsThisUrl:''}); Adagio.com Rogers Gourmet Coffee & Tea Market GourmetMonthlyClubs.com Kegworks.com Mr.Beer.com SurLaTable.com WineEnthusiast.com Wine.com  

Red Wine Resveratrol & Health Articles       There has been a lot of interest in the media about the health benefits of red wine. It isn't the alcohol in the wine that provides a health benefit but the anti-oxidants, the red wine polyphenols, anthrocyanidins and resveratrol.       Resveratrol, in particular, has been demonstrated to be a potent anti-oxidant (about 20-50 times as effectively as vitamin C alone) and act synergistically with vitamin C enhancing the effects of each. Resveratrol has been demonstrated to have an anti-clotting effect that prevents the formation of thrombi or blood clots in the blood vessels. The formation of thrombi that block small blood vessels is believed to be a cause of heart attacks and strokes. Resveratrol has been demonstrated to have anti-cancer effects as well.       The incidence of heart disease and cancer among populations who consume a lot of red wine is dramatically less than those that don't even though they may also have a high fat diet. Resveratrol has also been demonstrated to promote the formation of new dendrites in the brain. Resveratrol and the other bioflavonoids and polyphenols are present in large amounts in the leaves, twigs and bark of the grape vines. Thus, red wine, which is fermented with the skins, seeds, twigs, etc. tends to contain much larger quantities of the beneficial substances than white wine which is fermented only from the pressed juice of the grape.       I recently had a long discussion with a nutrition expert who is also a wine lover (his family owns one of the large wineries in California) about the health benefits of red wine and the effects of the alcohol in it. After careful consideration, he admitted that there is no documentation or research supporting the idea that alcohol has health benefits. Alcohol, it seems is toxic to the human body and possesses no redeeming merits from a health perspective. When alcohol is consumed, the alcohol level in the blood increases and produces the intoxication effect. The body then begins "detoxifying" or metabolizing the alcohol. The first step is the conversion of alcohol to acetaldehyde by the enzyme alcohol dehydrogenase. This happens fairly quickly in individuals who regularly consume alcohol. The second step is the conversion of acetaldehyde into acetate by the enzyme aldehyde dehydrogenase. This process is a bit slower and leaves a quantity of acetaldehyde in the system for several hours or longer. It is the acetaldehyde that produces most of the undesirable toxic effects. The acetate is metabolized to produce energy much like any other carbohydrate. Excess drinking can make you fat just as binging on pasta, ice cream or any other carbohydrate would.       Acetaldehyde, produced primarily in the liver, but also in other organs to a lesser extent, readily binds to the walls of red blood cells and hitches a ride to all parts of the body including the brain. By attaching itself to the red blood cells, it makes them more rigid and prevents them from entering the smaller capillaries. (The smaller capillaries are much smaller than a red blood cell and the cell is forced to stretch, elongate and squeeze its way through.) This reduces the oxygen supply to most of the cells of the body including the brain. ( The Brain consumes 20% of all the oxygen we breathe). Acetaldehyde also combines with the hemoglobin in the red blood cells further reducing its ability to carry oxygen.       In addition to inducing hypoxia (oxygen starvation at the cellular level), Acetaldehyde reduces the ability of the protein tubulin to assemble into microtubules. Microtubules provide a structural support for the neurons and dendrites in the brain and actually transport neurochemicals manufactured in the nerve cells to the dendrites, including genetic material. Without the microtubules, the dendrites gradually atrophy and die off.       Acetaldehyde also induces deficiencies in B1 (Thiamine), B3 (Niacin), NAD, Acetyl Coenzyme A, B5 (Pantothenic Acid), P5P (Pyridoxal--5-Phosphate) and inhibits Prostaglandin synthesis.       B1 deficiency can produce a syndrome characterized by mental confusion, poor memory, poor coordination and visual disturbances.       B3 and NAD (an enzyme made from B3) are involved in the metabolism of sugars and fats into energy and are an important catalyst in the production of neurotransmitters, including seratonin, and activates the enzymes alcohol dehydrogenase and aldehyde dehydrogenase. Niacin deficiency symptoms include feeling fearful, apprehensiveness, worry, suspicion, depression, headaches, insomnia, depression, agitation and inability to concentrate.       B5 and its active form, Coenzyme A, is the most important component of the Krebs cycle which produces 90% of the body's energy. It is also the precursor of acetylcholine, an important neurotransmitter.       P5P is the major enzyme that is necessary to form virtually all major brain neurotransmitters. It also regulates the admission of magnesium into cells and thereby controls the excitability of nerve cells.       Acetaldehyde is also known to promote the production of opiate like chemicals in the body and promote the development of addiction to toxic substances.       I realize that this may be more information than you wanted. I've shortened this severely but the point is that acetaldehyde is a very dangerous toxic chemical to have in the human body and brain. In addition to alcohol consumption, inhaling cigarette smoke or auto exhaust are other sources of acetaldehyde. The existence of certain strains of alcohol producing yeast in the GI tract can also be a source.       The vulnerability of individuals to acetaldehyde and alcohol toxicity varies with genetics, nutritional status and history of exposure. Nutritional status is extremely important and is a variable that an individual can take immediate control of. Replacement of the nutrients used or destroyed by acetaldehyde prevents deficiency damage and symptoms and facilitates the metabolism of acetaldehyde into acetate. N-acetly-cysteine and Lipoic acid have also been demonstrated to have an exceptionally powerful protective effect against acetaldehyde toxicity. The list of known protective nutrients include: Lipoic Acid, N-acetyl-cysteine, Vitamin C, B1, B3, B5, b6, Zinc, Gamma Linoleic Acid and Silmarin Extract.       Those who choose to consume alcoholic beverages whether it is red wine or something else can protect themselves from many of the toxic effects with a good supplement regimen. While a good supplement regimen has been clinically demonstrated to be extremely powerful in protection against acetaldehyde toxicity, this is not to imply that supplements will protect you from all of the harmful effects of acetaldehyde.       No amount of scientific data or eloquent arguments will convince a wine lover to forgo the red liquid. There are times, however, when you may want to obtain the health benefits without alcoholic intoxication, like when you have to drive a car, use power tools or operate machinery. There are also those who simply don't like red wine but would like to enjoy the health benefits. One of the features of our capitalistic system is that every time a new health benefit is discovered for a component of a common food, some entrepreneur extracts the good stuff, puts it in capsules and rushes it to market. So it is with red wine. You can now easily obtain red wine polyphenols, grape seed extract and resveratrol in capsule form. I cringe when I think of swallowing a capsule rather than enjoying fresh broccoli, tomatoes or even a glass of quality red wine, but in the case of wine, I do want the health benefits without having to deal with the alcohol, especially at inconvenient times. The good part is that the red wine polyphenols and resveratrol in capsule form cost only a tiny fraction of the same quantity when obtained in any quality red wine.       To get the health benefits of red wine without the negative impact of alcohol, you can purchase resveratrol and mixed red wine polyphenols in capsules. One capsule of red wine polyphenols is approximately equal to the polyphenol content of one bottle of wine. Resveratrol is the isolaed component that is recognized as the source of the known health benefits of red wine. One to two capsules per day is the recommended dosage. Compare these per month costs with the cost of a single bottle of quality red wine. Whole Grape Extract, 60 vegetarian capsules Life Extension?s Whole Grape Extract has been reformulated to provide even higher levels of standardized proanthocyanidins found in grape seed and skins than in the previous formula. These proantho-cyanidins and flavonoids are rapidly absorbed and distributed throughout the body, helping to eliminate free radicals while supporting healthy collagen. This is of particular importance in protecting the underlying supporting structure of the skin. Unlike competitive products that contain only proanthocyanidins, this blend also provides standardized resveratrol and a whole red wine polyphenol extract. Optimized Resveratrol with Pterostilbene, 250 mg, 60 vegetarian capsules Life Extension??s resveratrol provides 100% standardized trans-resveratrol plus a full spectrum of natural compounds from the grape that have demonstrated remarkable biological properties. Most products currently on the market contain varying quantities of trans- and cis-resveratrol, and fail to provide enough trans-resveratrol for optimal results. In addition, Life Extension has added pterostilbene, which researchers have found works in a synergistic fashion with resveratrol to activate one?s ?longevity genes.? Optimized Resveratrol with Pterostilbene provides the highest dosage of trans-resveratrol of all of Life Extension's resveratrol products, as well as a broad array of grape polyphenols, quercetin and pterostilbene. The pterostilbene content of this formula (500 micrograms) is equivalent to over 20 cups of blueberries.       To view a complete list of Phyto Extracts (59 products) from the Life Extension Foundtion, Go Here.       Disclaimer: The information in this article and on this website is not intended to diagnose, treat, cure or prevent any disease. None of the products mentioned in this article or on this website are intended to diagnose, treat, cure or prevent any disease. The information in this article is not intended to provide personal medical advice, which should be obtained from a medical professional. This information is made available with the understanding that the author and publisher are not providing medical, psychological, or nutritional counseling services on this site. The information on this Web site does not cover all possible uses, actions, precautions, side effects, and interactions. Liability for individual actions or omissions based upon the contents of this site is expressly disclaimed. This information has not been evaluated or approved by the U.S. FDA. www.lef.org www.lef.org/Vitamins-Supplements www.lef.org/Newsletter www.lef.org/Vitamins-Supplements

Grape juice: Same heart benefits as wine? - MayoClinic.com Dr. Martha Grogan is board-certified in internal medicine and cardiovascular diseases. She is a native of Cincinnati, Ohio, and received her medical degree from Northwestern University Medical School. Dr. Grogan has been on staff at Mayo Clinic since 1995 and is a consultant in the Division of Cardiovascular Diseases and is an assistant professor of medicine at Mayo Medical School. Dr. Grogan is a noninvasive cardiologist specializing in heart failure, adult congenital heart disease and echocardiography. She has witnessed firsthand the importance of patient education in the treatment of diseases such as congestive heart failure and is excited about the tremendous educational opportunities now available through the Internet. Subscribe to receive the latest updates on health topics. About our newsletters Housecall, our weekly general-interest e-newsletter, keeps you up to date on a wide variety of health topics with timely, reliable, practical information, recipes, blogs, questions and answers with Mayo Clinic experts and more. Our biweekly topic-specific e-newsletters also include blogs, questions and answers with Mayo Clinic experts, and other useful information that will help you manage your health. Get free personalized health guidance for you and your family. Possibly. It's thought that red or purple grape products may reduce your risk of heart disease by relaxing your blood vessels, allowing your blood to more easily flow. This benefit is most likely due to substances called antioxidants found in the skin and seeds of grapes — especially dark red and purple grapes. One particularly important antioxidant, resveratrol, is also found in grape juice — especially juice made from dark purple Concord grapes. Recent studies have suggested that red and purple grape juices may provide some of the same heart benefits of red wine, including: Both red wine and grape juice also contain antioxidants called flavonoids, which have been shown to increase your high-density lipoprotein (HDL, or "good") cholesterol and lower your risk of clogged arteries (atherosclerosis), and may help lower blood pressure. Eating whole red or purple grapes has benefits, as well. Some research suggests eating whole grapes also delivers the same antioxidants that are in grape juice and wine. You also get the benefit of the fiber if you eat whole grapes. These findings on grape juice are good news for people who want the cardiovascular benefits of red wine without the alcohol. Remember, if you do choose to drink alcohol, do so in moderation — no more than one drink a day for women or two drinks a day for men. © 1998-2011 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "EmbodyHealth," "Enhance your life," and the triple-shield Mayo Clinic logo are trademarks of Mayo Foundation for Medical Education and Research. Clicking "send" signifies that you have read and agree to our privacy policy.     <a href="http://www.mayoclinic.com/health/food-and-nutrition/AN00576">Grape juice: Same heart benefits as wine?</a> Guidelines for sites linking to MayoClinic.com Check out these best-sellers and special offers on books and newsletters from Mayo Clinic. Try Mayo Clinic Health Letter free! Privacy policy (Updated Nov. 5, 2010) Terms and conditions of use policy (Updated July 8, 2010) LEGAL CONDITIONS AND TERMS OF USE APPLICABLE TO ALL USERS OF THIS SITE. ANY USE OF THIS SITE CONSTITUTES YOUR AGREEMENT TO THESE TERMS AND CONDITIONS OF USE. © 1998-2011 Mayo Foundation for Medical Education and Research. All rights reserved.   We comply with the HONcode standard for trustworthy health information: verify here.

Cancer Prevention and Red Wine - Cancer Information (Cancers, Symptoms, Treatment) on MedicineNet.com Diet and Weight Loss 25 Ways to Get Ready for Swimsuit Season View Slideshow » Picture of Psoriasis A reddish, scaly rash often located over the surfaces of the elbows, knees, scalp, and around or in the ears, navel, genitals or buttocks... View Image Gallery » Take the Sex & Love Quiz! The brain. The body. The bedroom. What do you know? View Quiz » home > cancer center > cancer a-z list > cancer prevention and red wine article Red wine is a rich source of biologically active phytochemicals, chemicals found in plants. Particular compounds called polyphenols found in red wine, such as catechins and resveratrol, are thought to have anti oxidant or anti cancer properties. What are polyphenols and how do they prevent cancer? Polyphenols are antioxidant compounds found in the skin and seeds of grapes. When wine is made from these grapes, the alcohol produced by the fermentation process dissolves the polyphenols contained in the skin and seeds. Red wine contains more polyphenols than white wine because the making of white wine requires the removal of the skins after the grapes are crushed. The phenols in red wine include catechin, gallic acid, and epicatechin. What is resveratrol and how does it prevent cancer? Resveratrol is a type of polyphenol called a phytoalexin, a class of compounds produced as part of a plant's defense system against disease. It is produced in the plant in response to an invading fungus, stress, injury, infection, or ultraviolet irradiation. Red wine contains high levels of resveratrol, as do grapes, raspberries, peanuts, and other plants. Resveratrol has been shown to reduce tumor incidence in animals by affecting one or more stages of cancer development. It has been shown to inhibit growth of many types of cancer cells in culture. Evidence also exists that it can reduce inflammation. It also reduces activation of NF kappa B, a protein produced by the body's immune system when it is under attack. This protein affects cancer cell growth and metastasis. Resveratrol is also an antioxidant. What have red wine studies found? The cell and animal studies of red wine have examined effects in several cancers including leukemia, skin , breast, and prostate cancers . Scientists are studying resveratrol to learn more about its cancer preventive activities. Recent evidence from animal studies suggests this anti-inflammatory compound may be an effective chemopreventive agent in three stages of the cancer process: initiation, promotion, and progression. However, studies of the association between red wine consumption and cancer in humans are in their initial stages. Although consumption of large amounts of alcoholic beverages may increase the risk of some cancers, there is growing evidence that the health benefits of red wine are related to its nonalcoholic components.For more information, please visit the following MedicineNet.com areas: Nutrition CenterCancer Center Portions of the above information has been provided with the kind permission of the National Cancer Institute, National Institutes of Health (www.nci.nih.gov/). 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Nearly 2800 voiced their feelings on what moderation is, how much they consume, and how knowledge of wine's health benefits has altered their consumption. ...