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The effect of red and white wines on nonheme-iron absorption in humans.
Am J Clin Nutr. 1995 Apr; 61(4):800-4.AJ

Abstract

The effect of the phenolic compounds in wine was examined in this study by performing radioiron-absorption measurements from extrinsically labeled test meals in 33 human subjects. In four separate studies we observed that absorption was 2- to 3-fold higher from white wine containing a low concentration of polyphenols than from two red wines containing a 10-fold higher concentration of polyphenols. The interaction between the polyphenols and alcohol in wine was evaluated by reducing the alcohol content of the wines by approximately 90%. When the alcohol concentration was reduced, there was a significant 28% decrease in nonheme-iron absorption with red wine but no effect with white wine. The inhibitory effect of red wines with reduced alcohol content was about twofold greater when they were consumed with a small bread roll than when taken without food. Our findings indicate that the inhibitory effect of phenolic compounds in red wine is unlikely to affect iron balance significantly.

Authors+Show Affiliations

Department of Medicine, Kansas University Medical Center, Kansas City 66160-7402.No affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Controlled Clinical Trial
Journal Article
Research Support, U.S. Gov't, P.H.S.

Language

eng

PubMed ID

7702022

Citation

Cook, J D., et al. "The Effect of Red and White Wines On Nonheme-iron Absorption in Humans." The American Journal of Clinical Nutrition, vol. 61, no. 4, 1995, pp. 800-4.
Cook JD, Reddy MB, Hurrell RF. The effect of red and white wines on nonheme-iron absorption in humans. Am J Clin Nutr. 1995;61(4):800-4.
Cook, J. D., Reddy, M. B., & Hurrell, R. F. (1995). The effect of red and white wines on nonheme-iron absorption in humans. The American Journal of Clinical Nutrition, 61(4), 800-4.
Cook JD, Reddy MB, Hurrell RF. The Effect of Red and White Wines On Nonheme-iron Absorption in Humans. Am J Clin Nutr. 1995;61(4):800-4. PubMed PMID: 7702022.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effect of red and white wines on nonheme-iron absorption in humans. AU - Cook,J D, AU - Reddy,M B, AU - Hurrell,R F, PY - 1995/4/1/pubmed PY - 1995/4/1/medline PY - 1995/4/1/entrez SP - 800 EP - 4 JF - The American journal of clinical nutrition JO - Am. J. Clin. Nutr. VL - 61 IS - 4 N2 - The effect of the phenolic compounds in wine was examined in this study by performing radioiron-absorption measurements from extrinsically labeled test meals in 33 human subjects. In four separate studies we observed that absorption was 2- to 3-fold higher from white wine containing a low concentration of polyphenols than from two red wines containing a 10-fold higher concentration of polyphenols. The interaction between the polyphenols and alcohol in wine was evaluated by reducing the alcohol content of the wines by approximately 90%. When the alcohol concentration was reduced, there was a significant 28% decrease in nonheme-iron absorption with red wine but no effect with white wine. The inhibitory effect of red wines with reduced alcohol content was about twofold greater when they were consumed with a small bread roll than when taken without food. Our findings indicate that the inhibitory effect of phenolic compounds in red wine is unlikely to affect iron balance significantly. SN - 0002-9165 UR - https://www.unboundmedicine.com/medline/citation/7702022/The_effect_of_red_and_white_wines_on_nonheme_iron_absorption_in_humans_ L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.1093/ajcn/61.4.800 DB - PRIME DP - Unbound Medicine ER -