wine

Posted on Cardiovascular disease

Moderate Wine Consumption May Support Heart Health in At-Risk Individuals Following a Mediterranean Diet

New research published in the European Heart Journal reveals that drinking small to moderate amounts of wine as part of a Mediterranean diet may help reduce the risk of serious cardiovascular diseases in individuals with elevated health risks.

The study, led by Professor Ramon Estruch of the University of Barcelona and Hospital Clinic Barcelona, is part of a larger effort to explore the benefits of the Mediterranean diet. This diet emphasizes olive oil, vegetables, fruits, nuts, and fish, while minimizing processed and sugary foods. Participants in the study either had type-2 diabetes or other risk factors for cardiovascular disease, such as high blood pressure, high cholesterol, or a family history of heart conditions.

Accurate Measurement Yields Clearer Results

Previous studies on wine and heart health have had mixed results, often relying on self-reported consumption. To address this, the researchers used a more reliable method—measuring tartaric acid levels in participants’ urine. Tartaric acid, found naturally in grapes and wine, provides an objective measure of recent wine consumption.

The study followed 1,232 participants for four to five years, tracking their health outcomes. Researchers discovered that those who drank light to moderate amounts of wine (half to one glass per day) had a 50% lower risk of experiencing cardiovascular events, such as heart attacks and strokes, compared to those who drank little or no wine. Even lighter drinking, such as one glass per week up to half a glass per day, was associated with a 38% reduction in risk. However, drinking more than one glass per day eliminated these benefits.

A Heart-Healthy Lifestyle

Professor Estruch emphasized that moderate wine consumption is most beneficial when combined with a healthy diet and lifestyle. He noted, “The reduction in cardiovascular risk we observed with moderate wine consumption is significant—greater even than some medications like statins. This highlights the potential value of incorporating wine responsibly into a balanced Mediterranean diet.”

He also noted that while the findings are promising, they apply primarily to older adults in Mediterranean populations. The protective effects of wine appear to emerge after the age of 35 to 40, and the recommended amounts for women are half those for men.

Broader Implications

An editorial accompanying the study, authored by Professor Giovanni de Gaetano and colleagues from Italy, praised the innovative use of tartaric acid as a biomarker for wine consumption. They noted that while the findings strengthen the case for moderate wine consumption as part of a heart-healthy lifestyle, it is essential to consider broader factors such as drinking patterns and overall dietary habits.

The study underscores the importance of moderation. Drinking wine in excess can negate its benefits, making responsible consumption key to achieving positive health outcomes. Future research will continue to explore how dietary habits and lifestyle choices interact to affect heart health.

In summary, this research provides encouraging evidence that moderate wine consumption, as part of a Mediterranean diet, may support heart health—especially for individuals at higher cardiovascular risk.

4o

Posted on Diet

Diet modifications – including more wine and cheese – may help reduce cognitive decline

 The foods we eat may have a direct impact on our cognitive acuity in our later years. This is the key finding of an Iowa State University research study spotlighted in an article published in the November 2020 issue of the Journal of Alzheimer’s Disease.

The study was spearheaded by principal investigator, Auriel Willette, an assistant professor in Food Science and Human Nutrition, and Brandon Klinedinst, a Neuroscience PhD candidate working in the Food Science and Human Nutrition department at Iowa State. The study is a first-of-its-kind large scale analysis that connects specific foods to later-in-life cognitive acuity.

Willette, Klinedinst and their team analyzed data collected from 1,787 aging adults (from 46 to 77 years of age, at the completion of the study) in the United Kingdom through the UK Biobank, a large-scale biomedical database and research resource containing in-depth genetic and health information from half-a-million UK participants. The database is globally accessible to approved researchers undertaking vital research into the world’s most common and life-threatening diseases.

Participants completed a Fluid Intelligence Test (FIT) as part of touchscreen questionnaire at baseline (compiled between 2006 and 2010) and then in two follow-up assessments (conducted from 2012 through 2013 and again between 2015 and 2016). The FIT analysis provides an in-time snapshot of an individual’s ability to “think on the fly.”

Participants also answered questions about their food and alcohol consumption at baseline and through two follow-up assessments. The Food Frequency Questionnaire asked participants about their intake of fresh fruit, dried fruit, raw vegetables and salad, cooked vegetables, oily fish, lean fish, processed meat, poultry, beef, lamb, pork, cheese, bread, cereal, tea and coffee, beer and cider, red wine, white wine and champaign and liquor.

Here are four of the most significant findings from the study:

  1. Cheese, by far, was shown to be the most protective food against age-related cognitive problems, even late into life;
  2. The daily consumption of alchohol, particularly red wine, was related to improvements in cognitive function;
  3. Weekly consumption of lamb, but not other red meats, was shown to improve long-term cognitive prowess; and
  4. Excessive consumption of salt is bad, but only individuals already at risk for Alzheimer’s Disease may need to watch their intake to avoid cognitive problems over time.

“I was pleasantly surprised that our results suggest that responsibly eating cheese and drinking red wine daily are not just good for helping us cope with our current COVID-19 pandemic, but perhaps also dealing with an increasingly complex world that never seems to slow down,” Willette said. “While we took into account whether this was just due to what well-off people eat and drink, randomized clinical trials are needed to determine if making easy changes in our diet could help our brains in significant ways.”

Klinedinst added, “Depending on the genetic factors you carry, some individuals seem to be more protected from the effects of Alzheimers, while other seem to be at greater risk. That said, I believe the right food choices can prevent the disease and cognitive decline altogether. Perhaps the silver bullet we’re looking for is upgrading how we eat. Knowing what that entails contributes to a better understanding of Alzheimer’s and putting this disease in a reverse trajectory.”