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Public release date: 06 December 2008
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Moderate alcohol intake protects against coronary heart disease and ischemic stroke
Acording to a recent European study IMMIDIET, moderate alcohol intake is associated with higher levels of omega-3 fatty
acids in plasma and red blood cells. The study suggests that wine does better than other alcoholic drinks. This effect
could be ascribed to compounds other than alcohol itself, representing a key to understand the mechanism lying behind
the heart protection observed in moderate wine drinkers.
Omega-3 fatty acids, mainly derived from fish, are considered as protective against coronary heart disease and sudden
cardiac death (ischemic stroke), thus their high blood concentration is definitely good for our health.
Now European researchers found that moderate alcohol drinking acts like a 'trigger', boosting the amount of omega-3 fatty
acids in our body.
"Several studies have shown that moderate alcohol consumption, including wine, is associated with protection against
coronary heart disease and ischemic stroke - says Romina di Giuseppe, lead author of the study, from the Research Laboratories at Catholic University of Campobasso - Although the mechanisms are not completely defined, there was some evidence that alcohol intake might influence the metabolism of essential polyunsaturated fatty acids, as omega-3. That is exactly what we found in our population study. People drinking moderate amounts of alcohol, one drink a day for women and two for men, had higher concentration of omega-3 fatty acids in plasma and red blood cells independently of their fish intake".
However important these results appear to be, the best is yet to come. Researchers from Catholic University of Campobasso,
in Italy, and from University of Grenoble, in France, turned their attention on the variety of alcoholic beverages consumed
in order to see whether the high levels of omega-3 fatty acids detected might be ascribed to alcohol itself or to other
substances.
"From our previous studies we know that association between wine drinking and increased concentration of omega-3 fatty
acids have been observed - says Michel de Lorgeril, from the University of Grenoble, partner of the IMMIDIET project and
co-leader of the study - Nevertheless, it was not possible to separate the effects of wine from those of beer or spirits.
Our study of 3 populations with different dietary habits and different consumption of alcoholic beverages types allowed
us to explore this aspect.".
Polyphenols are naturally occurring compounds contained in a different variety of food and beverages, such as wine. Due to their strong antioxidant activity, they are able to reduce oxidation processes caused by free radicals.
"We consider these data to be a major finding - de Lorgeril concludes - opening a new window in the field of cardiovascular prevention. Beyond the alcohol issue, our results raise crucial questions regarding the effects of polyphenols on lipids (both in blood and cell membranes) and possibly of lipids on polyphenols".
The study findings will be published in the January issue of the American Journal of Clinical Nutrition, an official publication of the American Society for Nutrition and is already available on line (www.ajcn.org).
http://www.moli-sani.org/
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