Red Wine Consumption Research Articles

Evaluation of cardiovascular risk biomarkers after moderate consumption of red wine and cachaça in a randomized crossover trial: The Wine and Cachaça Study (WICAS).

Moderate daily consumption of alcohol (MDCA) is associated with cardiovascular risk (CVR) reduction in observational studies. Some researches have suggested that this benefit may be associated not only with red wine consumption but also with other beverages. However, there are no clinical trials evaluating the possible CVR benefit of Brazilian spirit (cachaça) in humans. This is a prospective, randomized, crossover study including healthy individuals initially assigned to a MDCA of cachaça or red wine for a period of 4 weeks. After a one-week abstinence period, the type of drink was changed for another 4 weeks of intervention. The MDCA for both beverages was determined as a dose equivalent to 28g of ethanol per day for men and 14g for women. CVR biomarkers analyses were performed before and after each intervention to assess the serologic status of C-reactive protein, lipid profile, platelet aggregation and glycemic profile. This study is registered on the ISRCTN platform under number 15978506. Of the 42 subjects initially randomized, 2 refused to continue in the study. The median age was 44.3±10.3 years and 19 were male (47.5%). Adherence to the protocol was considered ideal with 100% regular use in both interventions and only 3 individuals in each intervention group reported alcohol abuse. There was no significant variation in anthropometric measurements during the study, except for weight gain (0.7kg) in the red wine group (p=0.005). The median of the delta of platelet aggregation for MDCA of cachaça was 1.2% (-1.1 to 5.3) and the median of the delta to the MDCA of wine was-1.6% (-4.5 to 2) (p=0.02). The other biomarkers didn't show any statistically significant variation. Moderate consumption of wine and cachaça was related to variation in laboratory biomarkers of CVR related to atherosclerosis. There was significant weight gain during the period of wine consumption and there was observed a difference between platelet aggregation values after both interventions.

Inside Front Cover: Polyphenols and Ulcerative Colitis: An Exploratory Study of the Effects of Red Wine Consumption on Gut and Oral Microbiome in Active‐Phase Patients

Mol. Nutr. Food Res. 2022, 66, 2101073 DOI: 10.1002/mnfr.202101073 Moderate and regular red wine consumption seemed to improve the clinical status and symptoms of Ulcerative Colitis (UC) patients in the active phase of the disease. This pioneering pilot study suggests an increase in bacterial diversity in the microbiome of patients after wine polyphenols intake, both in the oral and intestinal environment. This is reported by M. Victoria Moreno-Arribas and co-workers in article number 2101073.

Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity.

The consumption of red wine by most wine drinkers has increased significantly because of the perceived health benefits which are linked to its inherent quality characteristics. In the quest to determine the conformity of Nigeria's domestic red wine quality with their international counterparts, the quality characteristics of domestic red wines produced in Nigeria were evaluated using foreign red wines as markers of wine quality and authenticity. Foreign and domestic red wines obtained in Nigeria were analyzed for physicochemical, antioxidant, and sensory properties using standard methods. Results showed that the domestic wines had significantly (p < 0.05) higher pH (4.03–4.16) and total sugar content (8.60–9.27%) while the foreign wines had significantly (p < 0.05) higher total titratable acidity (0.76–0.83%), Brix (6.98–8.04 g/100 g), alcohol (14.44–15.21% ABV), and polyphenol content (385.13–412.75 mg/L). Additionally, the domestic wines exhibited significantly (p < 0.05) lower antioxidant capacity compared to the foreign wines. Although the wines' hue angle (27.68°–41.46°) indicated a red colour spectrum in the visible region of the opponent colour chart, the total colour difference (ΔE) between foreign and domestic wines was significant. The sensory characteristics of the wines differed significantly as the panelist rating for overall acceptance ranged from 5.58 to 7.33. This research has provided valuable insight that the domestic wines studied showed a considerable level of authenticity and different levels of quality according to their varying concentration of organic acids, residual sugars, and phenolic compounds.

Effects of chronic disease diagnoses on alcohol consumption among elderly individuals: longitudinal evidence from China

ObjectivesThis study estimates the effect of chronic disease diagnoses (CDDs) on elderly Chinese individuals’ alcohol consumption behaviour.Subjects and participantsOur analysis was applied to a publicly available dataset that covers 5724...

SCREENING OF CONTAINS OF ANTIOXIDANTS IN TRADITIONAL WINES OF THE TRANSCARPATHIAN REGION

Antioxidants play an important role in human health by performing various functions, including anticancer. Among antioxidants, the most common are polyphenols, including anthocyanins, the main sources, of which are berries and fruits. Red grape wines are a potentially important source of antioxidants, and red wine polyphenols have anticancer and antioxidant effects and have a positive effect on blood red blood cells. This is obviously related to the so-called "French paradox" of wine, because the regular consumption of dry red wine by the French dramatically reduces the incidence of cardiovascular disease and cancer.&#x0D; Transcarpathia has long traditions of grape wines production, known aboard of the country. This was facilitated by special climatic conditions, soil factors of the grape provinces of Transcarpathia and the skill of the winemakers. In this work we report, a high total content of polyphenolic compounds and anthocyanins in red wines derived from European grape varieties based on the screening of antioxidant content in traditional wines of Transcarpathia. Wines from grapes of the hybrid variety "Isabella" and European varieties "Merlot" and "Cabernet Sauvignon" were studied in three main wine-growing regions of the region. Among the studied red wines (harvested in 2020), the highest total content of polyphenolic compounds is observed in wine from Merlot grapes (2.75 g´L-1), which was obtained in Berehove district. In the same wine, there is the highest total content of anthocyanins (0.715 g´L-1, is 26% of the gross content of polyphenols). Such wine can have a high anti-cancer effect, and its consumption in moderate amounts will have a preventive effect on human health. At the same time, it is shown that the antioxidant properties of red grape wines persist for a short time after uncorking the bottles.

Hyperspectral signatures and reflectance models related to the ripening index in four grape varieties

The preference for the consumption of red wine in Mexico is increasing because its components derived from the grape are attributed to health benefits. The quality of wine depends mostly on the vineyard conditions. The objective of this study was able to differentiate the physicochemical composition in the harvest stage of four varieties of red grapes that are used in the production of wine to relate their maturation with those of their hyperspectral signatures. Various parameters including pH, total soluble solids, color, weight, and morphology were determined from the bunches of grapes. Concerning the maturity index, it was observed that the grapes with the highest degree of maturity were Shiraz and Merlot at harvest time. The pH of grape juice is a measure of active acidity; the texture is considered a quick and inexpensive technique. The hyperspectral signatures reflectances versus color, total soluble solids, morphology, weight, texture, and pH for each grape variety was best fitted with Gaussian curves of order 8 to Cabernet sauvignon and Merlot, 7 to Malbec, and 5 to Shiraz with R2 above 0.99.

Long term effects of red wine consumption in brain: an MRI, fMRI and neuropsychological evaluation study

ABSTRACT Red wine (RW) consumption has been proposed to have a potential health benefit. However, the effect of RW consumption on the brain is not entirely known, mainly when associated with aging. Regular red wine consumers (n = 30) and abstainers (ABST; n = 27) without cognitive impairment were evaluated for brain structural characteristics (Fazekas score and voxel-based morphometry) and for functional adaptations assessed by fMRI (using the Word Tasks Color Stroop (WCST) and Two-Back (TBT)), as well as by neuropsychological tests in different domains. There were no significant differences regarding brain morphological features. RW consumers showed greater activation in the thalamus during WCST and in paracingulate/anterior cingulate cortices, left superior frontal gyrus and frontal pole during TBT. ABST required higher activation of different cortical areas in the left parietal lobe during WCST. Age and intelligence quotient influenced those activations. In Stroop and trail-making neuropsychological tests, RW consumers performed slightly better than ABST. This study should be viewed as hypothesis-generating rather than conclusive. Highlights White matter hyperintensities and gray matter volume did not differ between the RW and ABST groups. RW consumers could depend more on right thalamus during WSCT due to its role in visual integration. ABST could depend more on left parietal lobe during WSCT due to its role in sensory and phonological encoding. RW consumers with inferior cognitive abilities could depend more on letter recognition to solve a TBT correctly. Younger abstainers could depend more on different areas involved in integrating cognitive processes and attention regulation to solve a TBT correctly.

Risk of inflammatory bowel disease appears to vary across different frequency, amount, and subtype of alcoholic beverages.

ObjectiveInflammatory bowel disease (IBD) and alcohol use has become a significant and growing public health concern. Alcohol use has been reported to be the most-avoided diet item among IBD patients. However, knowledge regarding the impact of different classes of alcoholic beverages on the management of IBD is limited. Our study aims to evaluate the association of different frequencies, amounts, and subtypes of alcoholic beverages with IBD risk.MethodsThe UK Biobank comprised 7,095 subjects with IBD and 4,95,410 subjects without IBD. Multivariate Logistic regression, stratifying analysis, and interaction terms were used to estimate the odds ratios (ORs) and 95% confidence intervals (95% CIs) of IBD. A generalized additive model was used to evaluate the linearity associations of the total amount of all alcoholic beverages or that of each of five alcoholic beverages with IBD risk.ResultsCompared with non-drinkers, the IBD risk was 12 to 16% lower in red wine consumers (1–2 glasses/week, OR [95%CI], 0.88 [0.80, 0.97]; 3–4 glasses/week, 0.84 [0.76, 0.93]; ≥5 glasses/week, 0.86 [0.78, 0.95]), whereas 12% higher in white wine and champagne consumers (1–2 glasses/week, 1.12 [1.03, 1.22]). Stratifying analysis showed low-frequency red wine consumers were associated with a lower IBD risk (0.85 [0.74, 0.97]), whereas spirits consumers were associated with a higher risk (1.28 [1.03, 1.59]). High doge of red wine consumers were associated with a lower IBD risk (above guidelines, 0.80 [0.67, 0.97]; double above, 0.83 [0.71, 0.97]), whereas high doge white wine and champagne (1.32 [1.09, 1.61]) and beer and cider (1.26 [1.02, 1.54]) consumers were associated with a higher IBD risk. White wine and champagne showed a significant interaction effect with high doge alcohol consumption (1.27 [1.03–1.58], p = 0.029). The dose-response association showed an increased IBD risk with more number of alcohol consumption of white wine and champagne, beer and cider, or the total amount of all alcoholic beverages. However, red wine is at low risk across the whole dose cycle.ConclusionsThe IBD risk appears to vary across different frequencies, amounts, and subtypes of alcoholic beverages. Overall, alcohol intake is not recommended.

Effects of staining and artificial aging on optical properties of gingiva-colored resin-based restorative materials

ObjectivesTo evaluate CIEDE2000/CIELAB differences in color (ΔE00/ΔEab), and translucency parameter (ΔTP00/ΔTPab), and gloss of gingiva-colored resin-based restorative materials upon staining/aging.Materials and methodsDisc-shaped, 10 mm in diameter, and 2-mm-thick samples (n = 5/group) were made from giomer (Beautifil II gingiva), oligomer-based (crea.lign GUM gel), CAD/CAM polymethyl-methacrylate-based (IvoBase CAD), PMMA-based (ProBase Hot), and dimethacrylate-based (SR Nexco Paste Gingiva). Color and gloss were recording using a benchtop spectrophotometer and gloss meter, respectively, at baseline (T0), and upon staining in coffee or red wine for 60 (T1) and 120 h (T2), or artificial aging of 150 kJ/m2 (T1) and 300 kJ/m2 (T2). Three-way analysis of variance (materials x staining conditions x time intervals), Tukey’s test (α = 0.05), and Pearson’s correlation test were used in analytical statistics.ResultsCIEDE2000 color differences ranged from 1.0 to 4.4 (coffee), 1.5 to 5.3 (wine), and 0.9 to 2.0 after artificial aging, with ΔE00 values being significantly higher for Beautifil than other materials (p < 0.05). ΔTP00 values ranged from 0.2 to 0.7 and were statistically higher upon staining in wine compared to artificial aging (p < 0.05). Gloss values at T0 were 76.7–87.0. Beautifil exhibited the lowest gloss retention (50.8–60.2%) after staining, compared to > 90% of other materials (p < 0.05). ΔE00/ΔEab and ΔTP00/ΔTPab were positively correlated (p < 0.0001).ConclusionsColor, translucency, and gloss changes of gingiva-colored restorative materials were material- and staining/aging-dependent. Generally, wine caused greatest changes in color (with IvoBase CAD being the most color stable) and translucency parameter. All materials except Beautifil gingiva II exhibited staining- and aging-dependent gloss retention greater than 90% for all compared time intervals.Clinical relevanceOptical properties of resin-based gingiva-colored restorative materials depend on material, staining/aging conditions, and exposure time. Certain materials should be avoided in individuals with high consumption of red wine and coffee.

Effects of Moderate Consumption of Red Wine on Hepcidin Levels in Patients with Type 2 Diabetes Mellitus.

Iron overload is often associated with type 2 diabetes (T2D), indicating that hepcidin, the master regulator of iron homeostasis, might be involved in diabetes pathogenesis. Alcohol consumption may also result in increased body iron stores. However, the moderate consumption of wine with meals might be beneficial in T2D. This effect has been mainly attributed to both the ethanol and the polyphenolic compounds in wine. Therefore, we examined the effects of red wine on hepcidin in T2D patients and non-diabetic controls. The diabetic patients (n = 18) and age- and BMI-matched apparently healthy controls (n = 13) were men, aged 40–65 years, non-smoking, with BMI < 35 kg/m2. Following a 2-week alcohol-free period, both groups consumed 300 mL of red wine for 3 weeks. The blood samples for the iron status analysis were taken at the end of each period. The red wine intake resulted in a decrease in serum hepcidin in both the diabetic subjects (p = 0.045) and controls (p = 0.001). The levels of serum ferritin also decreased after wine in both groups, reaching statistical significance only in the control subjects (p = 0.017). No significant alterations in serum iron, transferrin saturation, or soluble transferrin receptors were found. The suppression of hepcidin, a crucial iron-regulatory hormone and acute-phase protein, in T2D patients and healthy controls, is a novel biological effect of red wine. This may deepen our understanding of the mechanisms of the cardiometabolic effects of wine in T2D.

Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health.

Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine as a healthy drink is mainly due to its bioactive compounds, which differ according to various viticultural and enological factors. The aim of the present study was to observe the differences in bioactive compounds of white and red autochthonous Croatian wines, differing in terms of the grape variety and production technology. Our further aim was to explore the effect of their moderate consumption (200 mL per day) over the course of six weeks on some aspects of health in sixty-six healthy individuals. Participants were divided into eight groups depending on the wines consumed, while one group formed a non-consuming control group. Medical examination and laboratory tests were performed before the start and at the end of the consumption period. Systolic and diastolic blood pressure, total cholesterol, and LDL concentrations decreased. Additionally, an increase in HDL concentrations, and serotonin and dopamine levels, was observed. ALT, ALP, and GGT levels did not significantly increase in consumer groups, although alcohol concentration was relatively high in all the wines. Such results support the beneficial effects of wine-derived bioactive compounds on some health aspects resulting from moderate white and red wine consumption.

Polyphenols and Ulcerative Colitis: An Exploratory Study of the Effects of Red Wine Consumption on Gut and Oral Microbiome in Active-Phase Patients.

This paper explores the effects of moderate red wine consumption on the clinical status and symptomatology of patients with ulcerative colitis (UC), including the study of the oral and intestinal microbiome. A case control intervention study in UC patients is designed. Intervention patients (n = 5) consume red wine (250mLday-1 ) for 4 weeks whereas control patients (n = 5) do not. Moderate wine consumption significantly (p<0.05) improves some clinical parameters related to serum iron, and alleviates intestinal symptoms as evaluated by the IBDQ-32 questionnaire. 16S rRNA gene sequencing indicate a non-significant (p>0.05) increase in bacterial alpha diversity after wine intervention in both saliva and fecal microbiota. Additional comparison of taxonomic data between UC patients (n = 10) and healthy subjects (n = 8) confirm intestinal dysbiosis for the UC patients. Finally, analysis of fecal metabolites (i.e., phenolic acids and SCFAs) indicates a non-significant increase (p >0.05) for the UC patients that consumed wine. Moderate and regular red wine intake seems to improve the clinical status and symptoms of UC patients in the active phase of the disease. However, studies with a greater sample size are required to achieve conclusive results.

Red wine but not alcohol consumption improves cardiovascular function and oxidative stress of the hypertensive-SHR and diabetic-STZ rats

ABSTRACT Hypertension and diabetes development had been characterized as idiopathic disorders tightly interconnected, and therefore it is essential to understand how the functionality of neurohormonal pathways are involved in both diseases. Hypertensive and diabetic patients have shown increased systolic blood pressure (SBP), oxidative stress, vascular hypertrophy, and remodeling. It is well established that the long-term consumption of red wine and/or polyphenol-stilbene causes cardioprotective and antihypertensive effects; however, some functions remain unrevealed. Downstream pathways such as reactive oxygen species (ROS), sympathoadrenal axis represented by β1-adrenoceptors, and renin–angiotensin system via angiotensin-II receptors critically contribute to hypertension development. Aims This raised the issue of whether in vivo long-term red wine treatment can act as a modulator of these targets. Main methods We monitored SBP, glucose tolerance, oxidative stress, and cardiovascular function. Aortic and atrial tissues from normotensive-WKY, hypertensive-SHR, and diabetic-STZ animals, chronically exposed to red wine (3.715 ml/kg/v.o/day) or alcohol (12%) for 21-days, were used to measure contractile/relaxation responses by force transducers. Key findings: red wine, but not alcohol, prevented the increase of SBP and hyperglycemic peak. Additionally, was observed prevention of oxidative stress metabolites formation and an improvement in ROS scavenging antioxidant capacity of SHR. We also revealed that red wine intake enhances the endothelium-dependent relaxation, decreases the hypercontractile mediated by angiotensin-II in the aorta, and via β1-adrenoceptors in the atrium. Significance The long-term consumption of red wine can improve oxidative stress and the functionality of angiotensin-II and β1-adrenoceptors, inspiring new pharmacologic and dietetic therapeutic approaches for the treatment of hypertension and diabetes. Abbreviation Acronyms and/or abbreviations: [Ca2+]cyt = Cytosolic Ca2+ Concentration; ACh = Acetylcholine; ANG II = Angiotensin II; AT1 = ANG II type 1 receptor; AUC = Area Under the Curve; Ca2+ = Calcium; Endo + = Endothelium Intact; Fen = Phenylephrine (1 μM); GTT = Glucose Tolerance Test; ISO = Isoprenaline (isoproterenol); KHN = Krebs-Henseleit Nutrient; LA = Left Atria; LH = Lipid Hydroperoxide; NO = Nitric Oxide; RA = Right Atria; RAS = Renin-Angiotensin System; ROS = Reactive Oxygen Species; SBP = Systolic Blood Pressure; SHR = Spontaneously Hypertensive Rats; STZ = Streptozotocin; WKY = Normotensive Wistar Kyoto Rats.

Dietary Polyphenols and the Risk of Alzheimer’s Disease and Related Dementias Among Low-income Black and White Americans

ObjectivesTo examine the associations of dietary polyphenols and polyphenol-rich foods/beverages with the risk of Alzheimer's disease and related dementias (ADRD) in a multi-ethnic cohort of predominantly low-income Americans.MethodsIn the Southern Community Cohort Study, we estimated intakes of dietary polyphenols, including total, four major classes―flavonoids, phenolic acids, stilbenes, and lignans―and their subclasses, using a validated food frequency questionnaire and polyphenol databases. Incident ADRD was ascertained via Medicare claims data. Cox model was used to estimate hazard ratios (HRs) and 95% CIs, treating death as a competing risk and adjusting for potential confounders. Restricted cubic splines were used to evaluate potential non-linearity of the associations. Analyses were conducted separately among Blacks, Whites, and other ethnicities. Additional subgroup analyses were conducted by income level, educational attainment, and history of cardiometabolic diseases and depression.ResultsOf 14,500 study participants, we identified 1,402 incident ADRD―830 Blacks, 520 Whites, and 52 of other ethnicities―during a median follow-up of 4.0 years in claims data. The median age was 62.0 years at dietary survey and 73.0 years at ADRD diagnosis. The median intake of total dietary polyphenols differed significantly among Blacks (570 mg/d), Whites (1118 mg/d), and other ethnicities (864 mg/d). Total polyphenol intake was not associated with risk of ADRD among all participants or in any racial/ethnic group. However, intakes of flavanols and theaflavins (subclasses of flavonoids) and tea consumption showed significant linear inverse associations among Blacks (HR [95% CI] for highest vs. lowest quartile = 0.72 [0.57–0.91], p-linearity = 0.015; 0.66 [0.53–0.83], p-linearity = 0.006; and 0.69 [0.55–0.86], p-linearity = 0.005, respectively). Meanwhile, a potential non-linear inverse association was suggested for red wine consumption among Whites (HR [95% CI] for highest vs. lowest quartile = 0.69 [0.48–0.99], p-nonlinearity = 0.047). These associations did not differ in additional subgroup analyses.ConclusionsOur findings indicate beneficial associations of certain dietary polyphenols and polyphenol-rich tea for the prevention of ADRD among low-income Black Americans.Funding SourcesThe National Institutes of Health

Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking.

There is ample evidence regarding the health benefits of red wine consumption due to its content of phenolic compounds, as an alternative to improve the state of health and prevent various diseases, being the implementation of procedures that allow a greater extraction and stability of phenolic compounds during the elaboration a key aspect. The first part of this review summarizes some studies, mostly at the preclinical level, on the mechanisms by which phenolic compounds act in the human organism, taking advantage of their antioxidant, anti-inflammatory, antitumor, antithrombotic, antiatherogenic, antimicrobial, antiviral, and other activities. Although the migration of grape components into the must/wine occurs during the winemaking process, the application of new technologies may contribute to increasing the content of phenolic compounds in the finished wine. Some of these technologies have been evaluated on an industrial scale, and in some cases, they have been included in the International Code of Oenological Practice by the International Organization of Vine and Wine (OIV). In this sense, the second part of this review deals with the use of these novel technologies that can increase, or at least maintain, the polyphenol content. For example, in the pre-fermentative stage, phenolic extraction can be increased by treating the berries or must with high pressures, pulsed electric fields (PEF), ultrasound (US), e-beam radiation or ozone. At fermentative level, yeasts with high production of pyranoanthocyanins and/or their precursor molecules, low polyphenol absorption, and low anthocyanin-β-glucosidase activity can be used. Whereas, at the post-fermentative level, aging-on-lees (AOL) can contribute to maintaining polyphenol levels, and therefore transmitting health benefits to the consumer.

On Health Effects of Resveratrol in Wine

We analyzed 3344 publications concerned with the health-related effects of resveratrol that occurs in wine and grapes. We discovered that publication activity increased until 2010 and decreased slightly afterwards. The most frequent author keywords were classified into six groups: (1) beverage-related keywords, (2) compound-related keywords, (3) disease-related keywords, (4) effect-related keywords, (5) mechanism-related keywords, and (6) broader keywords. By means of reference publication year spectroscopy, we analyzed and discussed the most frequently cited references (i.e., key papers) within the publication set. A rather large portion of the key papers exhibit a deliberative or positive attitude and report on the health effects of resveratrol, although limited data in humans preclude drawing unambiguous conclusions on its health-related benefits. From our analysis, we could not identify specific publications that provide a distinct change of direction of the ongoing scientific discourse. Moderate red wine consumption seems to bear the potential of being health promoting, whereas excessive alcohol consumption can induce liver cirrhosis and cancer.

Marijuana and Myocardial Infarction in the UK Biobank Cohort.

Background: Atrial fibrillation, ventricular tachycardia, acute coronary syndromes, and cardiac arrest have been attributed to marijuana. But the National Academy of Science’s 2017 Report, The Health Effects of Cannabis and Cannabinoids, found limited evidence that acute marijuana smoking is positively associated with an increased risk of acute myocardial infarction, and uncovered no evidence to support or refute associations between any chronic effects of marijuana use and increased risk of myocardial infarct (MI).Aims: We sought to determine the association of marijuana smoking with MI in the UK Biobank cohort. Because red wine is a mood-altering substance, we compared the effect of marijuana with red wine on MI incidence.Methods: Our analysis included all subjects with MI. The diagnosis was ascertained using the 10th Revision of the International Classification of Diseases (ICD10 I21). Marijuana was recorded in UKB Category 143, medical conditions, marijuana use. Cigarette smoking information was from UKB Category 100058, smoking. To compare marijuana smoking with the effect of wine drinking we used data from UKB Category 10051, alcohol.Results: With marijuana use, MI incidence decreased (p < 0.001, two tail Fisher exact test). Red wine was associated with lower MI incidence, although the incidence begins to rise at 11 or more glasses per week (p < 0.001, two tail Fisher exact test). Multivariate analysis was done with logistic regression, MI dependent variable, cigarette pack-years, diabetes type 2, sex, BMI, hypertension, marijuana use, age, red wine consumption, independent variables. Odds ratio (O.R.) 0.844 associated with marijuana use indicates that MI was less likely in marijuana users and was comparable to the effect of red wine (O.R. 0.847).Conclusion: Marijuana, which has not been shown to have the favorable physiologic effects of red wine on the heart, does reduce MI risk to an extent comparable to red wine. Perhaps both affect the heart by reducing stress.

Late-Night Overeating or Low-Quality Food Choices Late at Night Are Associated with Subclinical Vascular Damage in Patients at Increased Cardiovascular Risk.

Late-night overeating (LNO) is associated with several cardiovascular disease (CVD) risk factors. Limited data exist regarding the association between late-night (LN) systematic food consumption, LNO, and LN poor food quality with subclinical vascular damage (SVD) which precedes the onset of CVD. This study aimed to investigate the above associations with SVD in a large sample of adults, free of established CVD, with one or more CVD risk factors. In total, 901 adults (45.2% males) underwent anthropometric, dietary (through two 24 h dietary recalls) and vascular assessment. LN systematic eating was defined as consumption of food after 19:00 h in both dietary recalls and LNO was defined as systematic consumption of >40% of daily total energy intake (dTEI) after 19:00 h. Systematic LN food consumption was inversely associated with diastolic blood pressure (DBP) (−1.44 95% C.I. (−2.76, −0.12)) after adjusting for age, sex, hypertension, diabetes, dyslipidemia, smoking, BMI and dTEI. LNO was positively associated with existence of carotid plaques (1.70 95% C.I. (1.07, 2.68)), while LN increased consumption of red meat, refined grains and wine and low consumption of whole wheat grains was positively associated with Aix (Augmentation Index) (0.84 95% C.I. (0.09, 1.59)), after adjusting for all the mentioned confounders. Systematic LN eating is associated with lower DBP while systematic LNO and consumption of poor-quality food late at night, is associated with SVD. Further research is needed to define more accurately the impact of LN eating habits on vascular health.

Mediterranean Diet and Fatty Liver Risk in a Population of Overweight Older Italians: A Propensity Score-Matched Case-Cohort Study.

Hepatic steatosis, often known as fatty liver, is the most common hepatic disease in Western countries. The latest guidelines for the treatment of nonalcoholic fatty liver disease emphasize lifestyle measures, such as changing unhealthy eating patterns. Using a propensity score-matching approach, this study investigated the effect of adhering to a Mediterranean diet (MedDiet) on fatty liver risk in an older population (≥65 years) from Southern Italy. We recruited 1.403 subjects (53.6% men, ≥65 years) who completed a food frequency questionnaire (FFQ) and underwent clinical assessment between 2015 and 2018. For the assessment of the liver fat content, we applied the Fatty Liver Index (FLI). To evaluate the treatment effect of the MedDiet, propensity score matching was performed on patients with and without FLI > 60. After propensity score-matching with the MedDiet pattern as treatment, we found a higher consumption of red meat (p = 0.04) and wine (p = 0.04) in subjects with FLI > 60. Based on the FLI, the inverse association shown between adherence to the MedDiet and the risk of hepatic steatosis shows that the MedDiet can help to prevent hepatic steatosis. Consuming less red and processed meat, as well as alcoholic beverages, may be part of these healthy lifestyle recommendations.

COVID-19 Risk Appears to Vary Across Different Alcoholic Beverages.

Objectives: To evaluate the associations of status, amount, and frequency of alcohol consumption across different alcoholic beverages with coronavirus disease 2019 (COVID-19) risk and associated mortality.Methods: This study included 473,957 subjects, 16,559 of whom tested positive for COVID-19. Multivariate logistic regression analyses were used to evaluate the associations of alcohol consumption with COVID-19 risk and associated mortality. The non-linearity association between the amount of alcohol consumption and COVID-19 risk was evaluated by a generalized additive model.Results: Subjects who consumed alcohol double above the guidelines had a higher risk of COVID-19 (1.12 [1.00, 1.25]). Consumption of red wine above or double above the guidelines played protective effects against the COVID-19. Consumption of beer and cider increased the COVID-19 risk, regardless of the frequency and amount of alcohol intake. Low-frequency of consumption of fortified wine (1–2 glasses/week) within guidelines had a protective effect against the COVID-19. High frequency of consumption of spirits (≥5 glasses/week) within guidelines increased the COVID-19 risk, whereas the high frequency of consumption of white wine and champagne above the guidelines decreased the COVID-19 risk. The generalized additive model showed an increased risk of COVID-19 with a greater number of alcohol consumption. Alcohol drinker status, frequency, amount, and subtypes of alcoholic beverages were not associated with COVID-19 associated mortality.Conclusions: The COVID-19 risk appears to vary across different alcoholic beverage subtypes, frequency, and amount. Red wine, white wine, and champagne have chances to reduce the risk of COVID-19. Consumption of beer and cider and spirits and heavy drinking are not recommended during the epidemics. Public health guidance should focus on reducing the risk of COVID-19 by advocating healthy lifestyle habits and preferential policies among consumers of beer and cider and spirits.