Two studies: Red wine and CHD, Red wine & oxidized fats

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Effects of Moderate Wine Drinking on Omega-3 Fatty Acid Level in

Patients with Coronary Heart Disease

http://www.vitasearch.com/CP/weeklyupdates/

Reference: " Interactions of wine drinking with omega-3 fatty acids in

patients with coronary heart disease: a fish-like effect of moderate

wine drinking, " de Lorgeril M, Salen P, et al, Am Heart J, 2008; 155(1):

175-81. (Address: Laboratoire Coeur et Nutrition, PRETA-TIMC-IMAG,

Faculté de Médecine, Université ph Fourier de Grenoble, Grenoble,

France. E-mail: michel.delorgeril@... ).

Summary: In a randomized, cross-sectional study involving patients with

coronary heart disease (CHD), moderate wine drinking was associated with

higher marine omega-3 fatty acid concentrations, as compared to no

alcohol use. Ethanol intake and plant and omega-3 fatty acid intake in

the diet were assessed. Subjects were classified according to their

habitual consumption of ethanol (a " high alpha-linolenic acid group " and

a group of control subjects who were the " low alpha-linolenic acid

group " ); the two groups were analyzed separately. In both groups,

increasing alcohol intake was associated with increasing marine omega-3

fatty acid levels. In the low ALA group, alcohol intake was associated

with an increase in the level of eicosapentaenoic acid (EPA) of up to

50%, and in the high ALA group, alcohol intake was associated with an

increase in the level of EPA by up to 37%. The results of this study

suggest that moderate wine drinking is associated with higher levels of

marine omega- 3 fatty acid concentrations. The authors conclude,

" Although the data have to be confirmed in large groups, this effect of

wine comparable to that of fish may partly explain the protective

effects of wine drinking against CHD. "

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Consuming Red Wine with Meals May Prevent Harmful Effects of Oxidized Fats

http://www.vitasearch.com/CP/weeklyupdates/

Reference: " A novel function of red wine polyphenols in humans:

prevention of absorption of cytotoxic lipid peroxidation products, "

Gorelik S, Ligumsky M, et al, FASEB J, 2008; 22(1): 41-6. (Address:

Department of Pharmaceutics, R. Bloom Center of Pharmacy, School

of Pharmacy, the Hebrew University of Jerusalem, Jerusalem, Israel).

Summary: In a randomized, crossover study involving 10 healthy

volunteers, consumption of turkey accompanied by red wine was found to

prevent the elevation of postprandial plasma MDA (cytotoxic lipid

peroxidation products) found after consumption of turkey cutlets

supplemented with water. Subjects consumed 3 meals consisting of 250 g

turkey cutlets. One meal was supplemented with water, another was

supplemented with 200 ml of red wine (plus the turkey was soaked in red

wine after heating); and a third was supplemented with 200 ml of red

wine (plus the turkey was soaked in red wine prior to heating). At

baseline, plasma MDA levels were 50 nM. After consumption of turkey

cutlets, these levels increased by 160 nM. After consumption of the

turkey meal soaked in red wine after heating and accompanied by 200 ml

red wine, this increase in plasma MDA was reduced by 75%. After

consumption of the turkey meal soaked in red wine before heating and

accompanied by 200 ml red wine, the increas e in plasma MDA was

completely prevented. The authors conclude, " Our study suggests that red

wine polyphenols exert a beneficial effect by the novel new function,

absorption inhibition of the lipotoxin MDA. These findings explain the

potentially harmful effects of oxidized fats found in foods and the

important benefit of dietary polyphenols in the meal. "

--

ne Holden, MS, RD

" Ask the Parkinson Dietitian " http://www.parkinson.org/

" Eat well, stay well with Parkinson's disease "

" Parkinson's disease: Guidelines for Medical Nutrition Therapy "

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