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Effect of red wine and red grape extract on blood lipids, haemostatic factors, and other risk factors for cardiovascular disease.

Abstract

OBJECTIVE

Some epidemiological studies found a lower risk of cardiovascular disease among wine drinkers than among drinkers of other types of ethanol. This difference might be due to an effect of nonalcohol compounds in wine on important cardiovascular risk factors. The objective of this study was to compare the effect of red wine, nonalcohol compounds of red wine and placebo on established cardiovascular risk factors.

DESIGN

A parallel, four-armed intervention study.

SUBJECTS

A total of 69 healthy 38-74-y-old men and women.

INTERVENTIONS

Subjects were randomised to either 1: red wine (males: 300 ml/day, 38.3 g alcohol/day, female subjects: 200 ml/day, 25.5 g alcohol/day), 2: water + red grape extract tablets (wine-equivalent dose), 3: water + red grape extract tablets (half dose), or 4: water + placebo tablets for a period of 4 weeks. No other sources of alcohol or anthocyanin were allowed. Plasma high-density lipoprotein (HDL)-cholesterol (HDL-C), low-density lipoprotein (LDL)-cholesterol (LDL-C), HDL-C/LDL-C-ratio, very-low-density lipoprotein (VLDL)-triacylglycerol, total cholesterol, fibrinogen, factor VII coagulant activity (FVIIc), blood pressure, and body weight were determined before and after intervention.

RESULTS

Wine consumption was associated with a significant 11-16% increase in fasting HDL-C and 8-15% decrease in fasting fibrinogen relative to not drinking wine. There were no significant treatment effects on fasting LDL-C, HDL-C/LDL-C-ratio, VLDL-triacylglycerol, total cholesterol, FVIIc, or blood pressure. Drinking wine was associated with relative body weight increments closely corresponding to the energy contributed by the alcohol component.

CONCLUSION

Moderate red wine consumption for 4 weeks is associated with desirable changes in HDL-C and fibrinogen compared with drinking water with or without red grape extract. The impact of wine on the measured cardiovascular risk factors thus seems primarily explained by an alcohol effect. Our finding suggests that the putative difference in cardiac risk associated with wine vs other alcoholic beverages might be rather explained by other life-style confounders than by red wine contents of nonalcohol components.

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  • Authors+Show Affiliations

    ,

    Research Department of Human Nutrition, The Royal Veterinary and Agricultural University, Copenhagen, Denmark.

    , , , ,

    Source

    MeSH

    Adult
    Aged
    Cardiovascular Diseases
    Cholesterol
    Cholesterol, HDL
    Cholesterol, LDL
    Dose-Response Relationship, Drug
    Ethanol
    Female
    Fibrinogen
    Hemostasis
    Humans
    Male
    Middle Aged
    Risk Factors
    Weight Gain
    Wine

    Pub Type(s)

    Clinical Trial
    Journal Article
    Randomized Controlled Trial
    Research Support, Non-U.S. Gov't

    Language

    eng

    PubMed ID

    15674304

    Citation

    Hansen, A S., et al. "Effect of Red Wine and Red Grape Extract On Blood Lipids, Haemostatic Factors, and Other Risk Factors for Cardiovascular Disease." European Journal of Clinical Nutrition, vol. 59, no. 3, 2005, pp. 449-55.
    Hansen AS, Marckmann P, Dragsted LO, et al. Effect of red wine and red grape extract on blood lipids, haemostatic factors, and other risk factors for cardiovascular disease. Eur J Clin Nutr. 2005;59(3):449-55.
    Hansen, A. S., Marckmann, P., Dragsted, L. O., Finné Nielsen, I. L., Nielsen, S. E., & Grønbaek, M. (2005). Effect of red wine and red grape extract on blood lipids, haemostatic factors, and other risk factors for cardiovascular disease. European Journal of Clinical Nutrition, 59(3), pp. 449-55.
    Hansen AS, et al. Effect of Red Wine and Red Grape Extract On Blood Lipids, Haemostatic Factors, and Other Risk Factors for Cardiovascular Disease. Eur J Clin Nutr. 2005;59(3):449-55. PubMed PMID: 15674304.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Effect of red wine and red grape extract on blood lipids, haemostatic factors, and other risk factors for cardiovascular disease. AU - Hansen,A S, AU - Marckmann,P, AU - Dragsted,L O, AU - Finné Nielsen,I-L, AU - Nielsen,S E, AU - Grønbaek,M, PY - 2005/1/28/pubmed PY - 2005/7/26/medline PY - 2005/1/28/entrez SP - 449 EP - 55 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 59 IS - 3 N2 - OBJECTIVE: Some epidemiological studies found a lower risk of cardiovascular disease among wine drinkers than among drinkers of other types of ethanol. This difference might be due to an effect of nonalcohol compounds in wine on important cardiovascular risk factors. The objective of this study was to compare the effect of red wine, nonalcohol compounds of red wine and placebo on established cardiovascular risk factors. DESIGN: A parallel, four-armed intervention study. SUBJECTS: A total of 69 healthy 38-74-y-old men and women. INTERVENTIONS: Subjects were randomised to either 1: red wine (males: 300 ml/day, 38.3 g alcohol/day, female subjects: 200 ml/day, 25.5 g alcohol/day), 2: water + red grape extract tablets (wine-equivalent dose), 3: water + red grape extract tablets (half dose), or 4: water + placebo tablets for a period of 4 weeks. No other sources of alcohol or anthocyanin were allowed. Plasma high-density lipoprotein (HDL)-cholesterol (HDL-C), low-density lipoprotein (LDL)-cholesterol (LDL-C), HDL-C/LDL-C-ratio, very-low-density lipoprotein (VLDL)-triacylglycerol, total cholesterol, fibrinogen, factor VII coagulant activity (FVIIc), blood pressure, and body weight were determined before and after intervention. RESULTS: Wine consumption was associated with a significant 11-16% increase in fasting HDL-C and 8-15% decrease in fasting fibrinogen relative to not drinking wine. There were no significant treatment effects on fasting LDL-C, HDL-C/LDL-C-ratio, VLDL-triacylglycerol, total cholesterol, FVIIc, or blood pressure. Drinking wine was associated with relative body weight increments closely corresponding to the energy contributed by the alcohol component. CONCLUSION: Moderate red wine consumption for 4 weeks is associated with desirable changes in HDL-C and fibrinogen compared with drinking water with or without red grape extract. The impact of wine on the measured cardiovascular risk factors thus seems primarily explained by an alcohol effect. Our finding suggests that the putative difference in cardiac risk associated with wine vs other alcoholic beverages might be rather explained by other life-style confounders than by red wine contents of nonalcohol components. SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/15674304/Effect_of_red_wine_and_red_grape_extract_on_blood_lipids_haemostatic_factors_and_other_risk_factors_for_cardiovascular_disease_ L2 - http://dx.doi.org/10.1038/sj.ejcn.1602107 DB - PRIME DP - Unbound Medicine ER -