Brief Abstracts of Wine and Health Related Research Published in 2009
A major challenge in demonstrating scientifically the health benefits of wine is that randomized controlled
studies are difficult to perform. As noted American researcher, Arthur L. Klatsky, M.D., has reported, “The
association of a behavioral trait such as alcohol drinking with a health outcome in any study could be due to
chance, due to bias (confounding), or causal. While a chance relation is always possible, statistical evaluation
can render the likelihood vanishingly small. The accepted standard for elimination of confounding and
establishment of likely causality is the double-blinded randomized controlled trial (RCT). Problems in blinding
and prescription of long-term behavior, plus the perceived risk of harmful effects have so far precluded long term
RCT studies with chronic disease endpoints. As a result, the issue of how well we can infer causality from
observational data remains a formidable challenge. Without RCTs, some scientists assert that confounding is
involved in the data indicating beneficial alcohol and health relationships. While even well performed
observational studies cannot completely exclude possible genetic or environmental predilections to health
outcomes, a strength of many is involvement of large representative populations. Criteria exist that can
establish a very high probability of causality in these data.”
Dr. Klatsky presented a paper at the 5th International Wine and Heart Health Summit, July 15-18, 2009, titled,
“Beer, Wine & Alcohol: Scientific Truths.” He pointed out what he considers to be scientifically verified truths.
Heavy drinking has an established casual relationship to high blood pressure. There is an unresolved
relationship of high blood pressure to moderate drinking with under reporting accounting for most reports of
increased blood pressure in moderate drinkers. The risk of hemorrhagic stroke is increased by alcohol intake
but the risk of ischemic stroke is reduced by alcohol. Heavy drinkers are twice as likely to develop atrial
fibrillation (a rapid, irregular heart beat that is potentially fatal). Wine drinkers are more protected against
cardiovascular disease with most of the effect coming from alcohol. Death from cardiovascular disease is
lowest among red wine drinkers, followed by beer drinkers and spirits drinkers. The pattern of drinking is
important. The risk threshold in women for breast cancer is less than 1 drink per day. Women who drink more
than 1 drink per day have a slight increased risk of breast cancer. Among women survivors of breast cancer, it
is recommended that they drink less than 1 drink per day, 2-3 drinks maximum per week.
Journal of Epidemiology and Community Health, May 2009. A Dutch study found that men who were daily light
to moderate drinkers of any type of alcohol gained two and a half years of life expectancy and a lower risk of
dying from stroke and cardiovascular disease. Men who drank only wine, up to half a glass a day, lived about
two and a half years longer than those who drank beer and spirits, and nearly five years longer than
abstainers. Most of the wine consumed among the men studied was red. The results were independent of
socioeconomic status, diet and lifestyle habits.
Journal American Geriatric Society, June 2009. In a study of U.S. adults aged 55 and older, moderate drinkers
(1 drink per day) had better risk factor profiles than nondrinkers, including higher socioeconomic status and
fewer functional limitations. These factors explain much of the survival advantage associated with moderate
alcohol use, but moderate drinkers maintain their survival advantage even after adjustment for these factors
with a 28% lower death rate.
Marie Claire, online, 2009. Suzanne Thomas, PhD, of the Charleston Alcohol Research Center, says that
getting “tipsy” just once a month triples heart disease risk in women. Alcohol is more toxic in women because
they are smaller, they have more body fat which processes alcohol more quickly, and they have lower levels of
stomach enzymes that metabolize alcohol than men do.
Many epidemiological studies have demonstrated an inverse association between moderate alcohol intake and
cardiovascular risk, in particular coronary artery disease and ischemic stroke. In addition, several vascular
diseases are known to occur less frequently in moderate drinkers, whereas excess drinking is unquestionably
harmful. Alcohol effects several biochemical factors that have potential cardioprotective benefits, including
lipids, platelet aggregation, fibrinogen, tissue-plasminogen activator and inhibitor, and omega-3 fatty acids.
Alcohol intake increases the HDL (‘good’ cholesterol) in the blood, which is considered inversely related to
coronary artery disease. HDL removes cholesterol from arterial walls, facilitates its transportation back to the
liver, thereby protecting against atherosclerosis. In addition, alcohol is assumed to have an antioxidative effect
on LDL (‘bad’ cholesterol), protecting against the formation of atherosclerotic plaque (this effect is less
supported in the literature). Grape polyphenols have additional effects that reduce atherosclerosis including
inhibition of oxidation of LDL, improvement of endothelial function, lowering of blood pressure, reducing
inflammation, and making active novel proteins that prevent cell senescence such as Sirtuin 1.
American Journal of Clinical Nutrition, January 2009. High dietary and blood omega-3 fatty acids are
protective against coronary heart disease and sudden cardiac death. A European research project, IMMIDIET,
found that moderate wine drinking boosts the production of omega-3 fatty acids in plasma and red blood cells.
The authors of the study speculated that components of wine other than alcohol, specifically polyphenols,
might exert these effects.
Alcohol Clinical Experimental Research, February 2009. Myocardial infarction (heart attack) decreased with
increased frequency of drinking, but increased as drinking dosage increased. Rates of increasing myocardial
infarction risk associated with drinking dosage were twice as high among women as they were among men.
Lower myocardial infarction risk was associated with consuming < 4.55 drinks per drinking day for men and <
3.08 drinks per drinking day for women, increasing after these cross over points were exceeded.
Los Angeles Times, May 18, 2009. The Framingham Heart Study which
began in 1948 and has become the longest-running heart health study in
the world, has revolutionized our understanding of cardiovascular disease.
The study is now on its third generation of subjects. In 1974, the National
Institutes of Health (NIH) blocked the publication of findings from the
Framingham Heart Study which showed a striking reduction in coronary
heart disease from moderate drinking in men and women. This ruling was
based on concerns that such information might increase alcohol abuse. The
NIH removed all reference to alcohol and told researchers if they must
comment, they were to say, “No effect.” In 1986, the study revealed a
classic J-shaped curve for alcohol intake relative to risk of cardiovascular
death in men and women followed for 24 years. Light drinkers were 70% less likely to have a heart attack than
abstainers and moderate consumption of alcohol, rather than abstaining, had more effect on heart health than
even reductions in blood pressure and cholesterol. The Framingham Study’s results showing the benefits of
moderate drinking on reducing the risk of dying from cardiovascular disease were finally published in 1991.
Since 1991, there have been many studies that have shown a reduction in cardiovascular disease in moderate
drinkers, with wine being the most protective. The J-shaped curve is more prominent in older age groups,
indicating that the net sum of detrimental and beneficial effects of moderate alcohol intake is predominantly
detrimental amongst the younger and beneficial amongst the older.
Expert Review Cardiovascular Therapy, May 2009. Arthur Klatsky, M.D., a respected researcher at Kaiser
Permanente Oakland Medical Center in California, has published some of the groundbreaking research on the
health benefits of alcohol and wine. In this published review, he notes that light to moderate drinking is
probably unrelated to an increased risk of any cardiovascular condition and is related to lower risks of coronary
artery disease, ischemic stroke and coronary artery disease related heart failure. A protective alcohol-coronary
artery disease hypothesis is supported by plausible biological mechanisms attributable to ethyl alcohol.
Possible non-alcohol beneficial components in wine (especially red) could explain the extra protection of wine,
but a healthier pattern of drinking or more favorable risk traits in wine drinkers may also be involved. Klatsky
recommends that advice regarding the advisability of alcohol drinking for health needs be individualized
according to specific risks and benefits.
Journal Epidemiology Community Health, July 2009. The effects of long term alcohol intake and types of
alcoholic beverages consumed on cardiovascular mortality and life expectancy at age 50 was investigated in
the Zutphen Study, a cohort of 1373 men born between 1900 and 1920 and examined repeatedly between
1960 and 2000. The results indicated that long-term light alcohol intake (less or equal to 20 grams per day,
about 1.5 drinks) lowered cardiovascular and all-cause mortality risk and increased life expectancy. The results
could not be explained by differences in socioeconomic status. Life expectancy was about 5 years longer in
men who consumed wine compared with those who did not use alcoholic beverages.
Future Cardiology, September 2009. This review discusses the mechanisms supporting the protective effect of
moderate alcohol intake against cardiovascular disease, and epidemiological evidence concerning the
relationship between alcohol dosing and vascular and all-cause mortality.
Journal of Nutrition, September 2009. The available data strongly support the recommendation that a diet rich
in fruits and vegetables, including grapes, can decrease the risk for cardiovascular disease.
British Journal of Nutrition, November 30, 2009. A study conducted at the University of Reading in cooperation
with additional biochemical and molecular biology research centers in Reims, France, found that people who
drank moderate amounts of Champagne daily received beneficial effects on the circulatory system similar to
those observed for drinkers of red wine. This is presumably because of the polyphenols derived from the use
of red and white grapes in the production of Champagne. Blood samples taken after drinking Champagne
showed elevated nitric acid, a molecule that is known to reduce the risk of stroke and heart disease.
Journal of Cardiovascular Pharmacology, pending. This report reviews seventy studies that have found
improved cardiovascular health with moderate drinking. The authors theorize that the ability of the body to
absorb resveratrol can be improved by other red-wine compounds such as quercetin and lead to storage of
significant amounts of resveratrol in the liver and kidneys, making it bioavailable for cardiovascular effects. This
theory would suggest that a synthetic resveratrol pill would be ineffective.
A study was presented at this year’s International Wine and Heart Health Summit,
July 15-18, 2009, by Curtis Ellison, M.D., Professor of Medicine and Public Health,
Boston University School of Medicine. Ellison said that he and his colleagues are
preparing a report using official death rates in the United States to determine the
absolute risk of dying for adults 45-75 years of age, according to whether they are
abstainers or consume alcohol moderately (no more than two drinks per day for
men, and one drink per day for women). After an extensive review of the scientific
literature, the researchers assumed that if a non-drinking person began to
consume alcohol moderately, he or she would reduce his or her risk of coronary
heart disease by 33.3%, and would reduce their risk of stroke by almost as much.
Other diseases related to arteriosclerosis would be reduced, but women might
show a 10% increase in their risk of breast cancer. Knowing that a patient may not
follow his doctor’s suggestions and begin to drink heavily, equations were factored
in that approximately 5% of patients might do this, and if so, would increase the
risk of cirrhosis of the liver, death from drunk driving, and an increase in the risk for breast cancer for women.
Taking all these risks into the calculations, they found that for all women from age 55 and for all men aged
45-75, individuals who began to drink had lower mortality rates. The results indicate that a non-drinking patient
would have a reduced risk of dying over the following 10 years if he began to drink moderately, even if 5% of
such subjects become alcohol abusers. As an example, for a 65 tear old non-drinking man in the United
States, government statistics show that 278 will die over the next 10 years. If these men all became moderate
drinkers, only 251 would die, a reduction of about 10%. The data are based on the consumption of any type of
alcoholic libation. Ellison believes that for many patients, doctors can encourage moderate alcohol
consumption, especially the daily consumption of a glass of wine, without any real risk of the patient abusing
wine. In doing so, their risk of heart disease could be markedly reduced and their longevity enhanced.
Cognitive Function (Brain)
Alcohol Clinical Experimental Research, February 2009. In over half of nearly 45 reports since the early
1990s, significantly reduced risks of cognitive loss or dementia in moderate, non-binge consumers of alcohol
(wine, beer, liquor) have been observed, whereas increased risk has been seen in only a few studies.
Experimental evidence indicates that moderate alcohol levels can exert direct neuroprotective actions against
ischemia and beta-amyloid, a toxic protein intimately associated with Alzheimer’s. Moderate alcohol exposure
appears to trigger analogous mild stress-associated, anti-inflammatory mechanisms in the heart, vasculature,
and brain that tend to promote cellular survival pathways.
Journal of Nutrition, January 2009. Oxford University and University of Oslo researchers found that wine, dark
chocolate and tea, taken in moderate amounts and in combination, improve the cognitive function in the elderly.
The effect is thought to be due to polyphenols which are found in high concentration in grapes, cocoa beans
and tea leaves. The effect was maximal when small amounts of all three were included in the diet. Consuming
large amounts of wine, dark chocolate or tea did not further improve cognitive function.
Journal of Alzheimer’s Disease, pending. Polyphenols in red wine that help prevent Alzheimer’s are absorbed
better after continued ingestion. A study on rats found that the amount of polyphenols from grape seed extract
that can reach a rat’s brain is as much as 200 percent higher on the tenth consecutive day of feeding as
compared to the first. One of the study’s scientists, Mario Ferruzzi, said, “This shows that reasonable and
constant consumption of these products may be the way to go, rather than single, high doses, similar to drugs.
It’s like eating an apple a day, not a case of apples over two days every month.” Polyphenols are thought to
prevent the formation of beta-amyloid protein which creates the plaque in the brain that causes Alzheimer’s
Gastroenterology, March 2009. A study conducted at Kaiser Permanente in Oakland, California, found that
drinking one glass of wine a day reduced the risk of Barrett’s esophagus (an erosion of the esophageal lining
from constant heartburn that often leads to cancer) by over 50 percent. Heavy drinking of any kind of alcohol
may increase the risk.
Science Daily, June 2, 2009. Health researchers at the University of East Anglia’s School of Medicine, Health
Policy and Practice (UK) confirmed that alcohol intake has a protective effect against the formation of
gallstones, and established that each unit of alcohol consumed per week reduced the chances of gallstones by
three per cent. Drinking about one unit of wine (6 ounces) per day reduced the risk of gallstones by 32 percent.
The more wine the study participants drank, the lower the risk, but the dangers of over drinking far outweigh
Toxicology, November 9, 2009. Portuguese researchers found that polyphenols (catechin, epicatechin,
and quercetin) in red wine cause the release of nitric oxide in the stomach. In small amounts, nitric oxide can aid
digestion by improving blood flow and relaxing the walls of the stomach, allowing nutrients to more freely enter
the blood. Alcohol may also stimulate the production of nitric oxide by reacting with nitrites in food to convert
them into ethyl nitrite, which then releases nitric oxide.
American Journal of Clinical Nutrition, February 25, 2009. Nutritionists at Tufts University in Massachusetts
found that those who drank a glass or two of wine a day had greater bone mineral density than nondrinkers.
Journal of Medicinal Food, December 2008. The flavonoids, quercetin and resveratrol, both found in red wine,
in combination with genistein, which is in soybeans, caused death of fat cells in low concentrations. Previously,
this effect was seen with resveratrol alone only in very large doses. This research may have practical
applications in the management of obesity.
Atherosclerosis, June 2009. A meta-analysis of 14 publications on the relation between alcohol consumption
and the prevalence of metabolic syndrome found that responsible alcohol intake appeared to be associated
with a reduced prevalence of metabolic syndrome. Favorable metabolic effect seemed to be restricted to
alcohol consumption of less than 20 grams per day among women, and of less than 40 grams per day among
men. Metabolic syndrome is the name for a group of symptoms (abdominal obesity, high blood pressure, high
triglycerides, insulin resistance and low HDL ‘good’ cholesterol) that occur together and promote the
development of coronary artery disease, stroke and type 2 diabetes mellitus. Metabolic syndrome is becoming
more common in the United States.
Clinical Cancer Research, January 2009. Anthocyanidins in grape seed extract appear to activate proteins
inside cancer cells that regulate the cells’ life cycle. Exposing leukemia cells to grape seed extract caused
apoptosis or cell death. The study suggests that grape seed extract may have therapeutic applications in the
treatment of leukemia and other blood-borne cancers. It is not clear that ingesting wine can have a similar
Journal of the National Cancer Institute, March 4, 2009. This was a controversial study from the Cancer
Epidemiology Unit at Oxford University. It examined the rates of cancer in more than 1.28 million women, ages
50 to 64 in the UK and compared weekly drinking habits with the incidence of cancers. They reported that any
alcohol consumption was linked to a higher risk of cancer of the pharynx, esophagus, larynx, rectum, liver and
breast. The risk increased with each additional drink per day. Cancers of the mouth and throat only increased
for women that also smoked. Alcohol decreased the incidence of non-Hodgkin’s lymphoma, thyroid cancer and
renal cell carcinoma. Wine drinkers had a lower risk of liver cancer and colon cancer compared to mixed
beverage drinkers. Some doctors and scientists have praised the size of the study, but cautioned that the
methodology had limitations and more research is necessary. For example, the study did not ask women
about daily drinking habits, only noting weekly drinking habits and divided the number of drinks by seven. This
would not distinguish between consuming one drink daily versus seven drinks on one weekend night.
National Institutes of Health News, online, March 23, 2009. Many people of East Asian descent have a
deficient enzyme, aldehyde dehydrogenase 2 (ALDH2), that causes facial flushing, nausea, and rapid
heartbeat when they drink alcohol. Scientists from the National Institute on Alcohol Abuse and Alcoholism and
Japan’s Kurihama Alcohol Center now report that heavy alcohol consumption in this population greatly
increases the risk for esophageal cancer. The alcohol flushing response is a clinically useful biomarker of
genetic susceptibility to esophageal cancer risk from alcohol. Cancer of the esophagus is very deadly, with
five-year survival rates ranging from 12 to 31 percent. Estimates are that 540 million people have this alcohol
related increased risk for esophageal cancer and they should be advised to limit their alcohol consumption.
Individuals with the ALDH2 gene variant that results in an inactive enzyme who drink the equivalent of 33 or
more U.S. standard drinks per week have an 89-fold increased risk of esophageal cancer compared to non
American Association of Cancer Research Meeting, April 2009. An epidemiology study found that those
women with non-Hodgkin’s lymphoma who drank wine regularly for twenty-five years before the diagnosis, had
higher survival rates five years after diagnosis compared to nondrinkers. Women who drank beer or spirits had
no added benefit.
Alcohol and Alcoholism, July, August 2009. This study from Denmark confirms the well-established association
between high alcohol intake and cancer of the upper digestive tract and liver. In addition, the results indicate a
significantly elevated occurrence of renal cancer, but not of breast cancer and colorectal cancer, in patients
with alcohol use disorders.
Cancer Detection and Prevention, August, 2009. A study conducted by Montreal scientists showed that
moderate drinking lowers the risk of several cancers but heavy drinking increased the risk of esophageal,
stomach, colon, liver, lung, and prostate cancer in men. Men who drank between one to six glasses of wine
per week showed a small increased risk of rectal cancer (7 percent) and melanoma (9 percent), but for most
other types of cancers, moderate wine drinkers had a lower risk. Beer and spirits drinkers appear to be at
greater risk for cancers compared to wine drinkers, a conclusion that the study’s investigators could not
International Journal of Radiation Oncology Biological Physiology, August 2009. The drinking habits of women
undergoing radiation therapy for breast cancer were studied for skin damage. Women who drank a glass of
wine per day had the least amount of skin damage, with these moderate consumers having 75 percent less
skin tissue damage than teetotalers. The results would indicate that wine may have a radio protective effect.
British Journal of Cancer, October 2009. Scientists at the National Cancer Institute found that any type of
alcoholic beverage taken in moderation will reduce the risk of thyroid cancer. The mechanism is unclear, but is
thought to be related to alcohol’s ability to protect the thyroid gland by preventing the buildup of hormones in
the gland by helping it regulate the rate at which it releases hormones into the body to regulate metabolism.
Thyroid cancer is relatively rare and the researchers do not recommend alcohol consumption as a preventive
A recently completed study of the role of wine, beer and spirits in occurrence of breast cancer was reported at
the International Wine and Heart Health Summit, July 15-18, 2009, by Curtis Ellison, M.D., Professor of
Medicine and Public Health, Boston University School of Medicine. Using data from the Framingham Study
that followed more than 5,000 women for 25 to 45 years, Ellison and his cohorts found that women who have
consumed wine or other alcoholic beverages moderately over a lifetime do not have increased rates of breast
cancer, but rather tend to have slightly lower rates.
Orange County Register, March 4, 2009. 15% of women living and self-reporting in Orange County, California
used alcohol sometime while pregnant. Irvine gynecologist Felice Gersh said she suspects a higher
percentage of women have a sip of wine on occasion when they are pregnant. She said, “Nobody is going to
advocate drinking while your pregnant, ever. But the reality is, if you had half a glass of Champagne and you
were six months pregnant, it isn’t going to do anything.” Non-Hispanic white women and women with higher
education were more likely to have alcohol. Compared with national rates, pregnant women in Orange County
reported much lower prevalence rates for alcohol use than pregnant women across the country.
Journal Medical Ethics, May 2009. It is argued in this article that the total abstinence policy in pregnancy
advocated by the UK’s Department of Health, and even more stridently by the British Medical Association, sits
uneasily with recent data and is far from ethically unproblematic. The University College London studies found
that low levels of alcohol did not contribute to adverse behavioral outcomes and may even have a positive
contribution in some cases is unlikely to be the last word on the subject.
SCNow.com, online, May 26, 2009. Many American women still drink during pregnancy. The number of
pregnant women who drank between 1991 and 2005 did not decrease. One in eight drink alcohol and one in
fifty take part in binge drinking.
Decanter.com, March 24, 2009. A study from Florence, Italy, showed that drinking one to two glasses of red
wine a day increased female libido resulting in more sexual activity. Dark chocolate had a similar positive
effect on female sexual desire.
Journal of Sexual Medicine, October 2009. Women who drink one to two glasses of red wine a day may
experience improved sexual health and function. The study was carried out at the University of Florence in
International Society for Sexual Medicine, January 2009. Researchers at the University of Western Australia
have found that moderate drinking was associated with lower levels of erectile dysfunction. This is not
surprising, since it is known that moderate alcohol consumption is associate with better cardiovascular health
and similarly, may improve the function of the penis which is a vascular organ. Men who drank alcohol in
moderation but did not smoke were almost 50 percent less likely to report erectile dysfunction than smokers.
The researchers point out that abstainers should not start drinking with the aim of improving their sexual
performance. The study had limitations since there was no followup to the survey and men are notoriously
dishonest when answering questions about impotence.
In early January, 2010, Great Britain’s government banned promotions that encourage heavy drinking as well
as drinking games such as the “dentist’s chair,” where alcohol is poured directly into a person’s mouth. Great
Britain’s alcohol consumption has risen 40% over the last 40 years and binge drinking is on the rise. There has
been pressure on Great Britain’s government to impose higher prices on inexpensive booze. In this country as
well there has been legislation passed to ban drinking games such as beer pong in bars and restaurants.
WineSpectator.com, April 28, 2009 An online Global Vinexpo Survey indicated that women who drink wine
frequently prefer red wine (60 per cent), drink it most often at the end of the day to relax or with meals, and buy
wine based on price and grape variety. 97 per cent of respondents felt that wine was an important part of a
healthy, balanced diet and lifestyle.
Journal of Internal Medicine, April 2009. A very good review of the negative and positive effects of alcohol on
health written by noted alcohol researcher, M. Gronbaek of the Center for Alcohol Research at the University of
Southern Denmark in Copenhagen, Denmark. The sensible drinking limits, used in both the UK and Denmark,
of a maximum of 21 drinks per week for men and 14 drinks per week for women seem valid.
American Journal of Health Promotion, September/October 2009. Alcohol users were found to exercise more
than abstainers, and the more people drink, the more they exercise. No distinction was made among the
different types of alcoholic beverages. The authors of the study concluded, “If responsible drinkers are using
exercise to partially counteract the caloric intake from alcohol, that is not such a bad thing.”
New York Times, June 2009. This story reported on the debate over the assumption that drinking alcohol in
moderation is good for you. Two areas of agreement are highlighted: (1) heavy drinking is bad for you, and (2)
the cardiovascular benefits and promotion of good cholesterol from moderate drinking apply after the age of 45
when heart disease is more of a risk in men and women.
Wines & Vines, October, 2009. The World Health Organization (WHO), a branch of the United Nations, is
writing a “Global Strategy to Reduce Harmful Use of Alcohol.” A preliminary draft has some alarming
messages and includes the following wording. “Alcohol is, however, a toxic and psychoactive substance that
can lead to dependence, and its harmful use has serious effects on public health. Harmful use of alcohol is one
of the main risk factors for poor health globally.” The draft suggests that harmful alcohol use should be
controlled by decreasing its consumption by increasing taxes on alcohol, lowering the blood-alcohol limit to .
05% for impaired driving, and restricting the marketing of alcohol beverages. Bill Nelson, president of
WineAmerica, the national association of wineries, points out that the WHO draft does not clearly point out the
difference between abusers of alcohol and moderate drinkers. If the measures recommended by WHO are
instituted, the result might lead to more health problems for countries that adopt them. Final wording of the
WHO draft is scheduled for release in May 2010.
Decanter.com, June 17, 2009, November 19, 2009, and September 22, 2009. A few years back the French
government developed an anti-wine stance. An ad campaign was launched accusing wine as a cause of
cancer. Tough restrictions on advertising wine in print were instituted and touting wine on the Internet and
television was banned altogether. Known as the Evin Law, the regulations were passed in 1991, but revised in
2005. In 2005, the French daily newspaper, Le Parisien, was fined over $6,000 for publishing an article about
Champagne without including the warning statement: “L’abus d’alcool est dangereux pour la sante,” “The
abuse of alcohol is dangerous to health.” This statement is mandatory for advertising. In February 2009, the
French National Cancer Institute (INCA) published a document distributed to doctors based on data collected
from 500 international cancer studies claiming that drinking alcohol increased the risk of cancer by 9% to 168%
depending on the amount of consumption regardless of whether the drink was wine, beer or spirits. The
document also stated that wine offered no health benefits against cancer. INCA advised total abstinence. Not
surprisingly, this caused an outrage in the wine regions of France. In September 2009, the High Council for
Public Health, France’s most senior health body, officially disputed the study released by INCA, and ruled that
drinking in moderation may offer protective effects against cardiovascular disease, and improve a drinker’s
quality of life. Earlier in 2009, the Senate in Paris amended the Evin Law, allowing alcohol advertising on the
Internet. Beginning in early 2010, a French pro-wine lobby has been formed that will support in-depth studies
by scientists and doctors on the possible health benefits of wine and distribute accurate information on wine
and moderate drinking.
BMC Public Health, September 2009. A study of 4302 Koreans aged 50 years and over found that
consumption of alcohol had little effect on carotid plaque formation in women. Men, however, were noted to
have a 97 percent increased plaque buildup and significant increase in arterial wall thickening of the carotid
artery when they drank more than three alcoholic drinks per day. The researchers theorize that once plaque
begins to accumulate inside the arterial wall, heavy drinking accelerates the process. Under reporting by
women (the Korean culture frowns on drinking among women) may have led to errors in the outcome.
Recent research has linked resveratrol to a number of health benefits including
lower LDL cholesterol levels, prevention of blood clots, delaying the aging process
and forestalling many gerontological diseases by revving up enzymes called
sirtuins, reduction of the risk of Alzheimer’s, counteracting obesity, prevention of
diabetes, providing some protection against radiation poisoning (see report under
Cancer above), improved erectile function, boosting stamina, reducing lung
inflammation stemming from chronic pulmonary disease, and helping fight off
certain types of cancers. The problem is that much of the testing with resveratrol
has been performed in the laboratory on mice, and they have been dosed with
huge amounts of it. Conclusive clinical trials on humans have yet to be performed.
Researchers at Harvard Medical School and the National Institutes on Aging have
found that red wine extract can offset the negative effects of a high-calorie diet in
mice while significantly extending their life span. The catch is that a 150-pound
person would have to drink 750-1,500 bottles of wine a day to get the equivalent
dose of resveratrol used in the studies.
Rober Corder, an M.D. and PhD researcher in the Australia, believes that it is the
procyanidins in red wine rather than resveratrol that are the polyphenol compound
with the greatest anti-atherosclerotic effect associated with red wine consumption.
Corder doesn’t believe resveratrol exists in high enough concentration in red wine,
while procyanidin, which is primarily derived from grape seeds, can be present in
high concentration in young wines with variation depending on methods of
vinification. His investigations have found a lower incidence of heart disease and
increased longevity in regions that consume red wines with the highest levels of
procyanidins. Corder believes that procyanidins keep heart tissue healthy by
regulating endothelin-1, which helps to prevent blood clots and maintain the overall
health of veins and arteries. Corder has launched a winery, Pendarves Estate REW,
and has released two resveratrol-enhanced wines under the label, The Wine
Doctor. The wines contain 100 milligrams per liter of resveratrol compared to 4-8
milligrams of resveratrol per liter found in most red wines.
The Oregonian, July 22, 2009. With the possibility that resveratrol could increase longevity, the public has
rushed to buy pill supplements containing high doses of resveratrol. A word of caution is need here according
to doctors Mehmet Oz and Mike Roizen. Resveratrol slows down how fast your liver metabolizes certain drugs
such as statins and calcium channel blockers and this could affect dosing of these drugs. Also, resveratrol
supplements are not regulated by the FDA and pills vary widely in actual potency. The supplements must be
made in an oxygen-free environment (single-pill foil wraps) to get the active compound.
Journal of Experimental & Clinical Cancer Research, July 2009. An Italian study reported that resveratrol
appears to prevent virus replication at the cellular level by blocking the ability of a virus to use a cell’s nucleus
to replicate its own DNA. Viruses such as the H1N1 swine flu can only replicate inside host cells. The virus
studied in this report was the polyomavirus, a type of virus that can stimulate tumor growth.
Journal Cardiovascular Pharmacology, December 2009. A review provides evidence that resveratrol and
proanthocyanidin are the major compounds present in grapes and wines responsible for cardioprotection.
Clinical & Experimental Metastasis, March 2009. Scientists at the University of Puerto Rico exposed human
breast cancer cells in the lab to a combination of resveratrol, quercetin and catechin. They found that increased
cell death occurred, and after 77 days, the breast cancer tumors treated with the polyphenol cocktail were 30
percent to 50 percent smaller than control tumors. The polyphenol combination also reduced metastases in
bone, kidney and liver cancers by about 60 percent.
Wines & Vines, December 2009. An ongoing research study in Rioja, Spain, involving nine wineries and two
biotech companies and sponsored by the Innovation Department of the Federation of Entrepreneurs of La
Rioja and the Economic Development Agency of the Government of La Rioja, has succeeded in producing
Tempranillo-based wines from the 2009 vintage with significantly elevated levels of resveratrol. The treatments
used in the vineyards have not been disclosed, but are apparently natural and were directed at inducing stress
to increase resveratrol. In the winery, techniques were employed to increase extraction and avoid degradation
Journal of Experimental Cell Research, pending, reported in winespectator.com, April 2009. The application of
very small amounts of red wine to drug-resistant cancer cells in the lab causes the cells to die immediately.
Apparently there is something in red wine pigment that inhibits thioredoxin reductase, increasing the oxygen
levels in the cells resulting in death. This effect may not occur in the human body as red wine is metabolized
and passed through the liver first.
ScienceDaily, May 13, 2009. Research at the University of the Basque Country studied the effect of resveratrol
in rats with non alcoholic hepatic esteatosis (ESNA), an accumulation of fat in the liver when alcohol is not
involved. Resveratrol was found to reduce the severity of ESNA in rat models. The study concluded, “The
administration of natural antioxidants such as resveratrol, two glasses of wine a day, for example, helps to
considerably reduce the accumulation of fat in the liver.”
Alcohol Clinical Experimental Research, September 2009. This mini-review summarizes recent studies on the
possible mechanisms of action, potential therapeutic uses, and bioavailability of the non alcoholic constituents
of alcoholic beverages, in particular resveratrol and other polyphenols. The reviewers emphasize that if the
nonalcoholic constituents of red wine are to become therapeutic agents, their ability to get to the sites of action
needs to be understood. Resveratrol is largely inactivated by the stomach or liver before it reaches the sites
where it may have effects. It is possible that resveratrol may be absorbed by the mucous membranes of the
mouth, in which case, sipping slowly and allowing red wine to linger in the mouth before swallowing may be
Cellular and Molecular Neurobiology, December 2009. This research supports the role of resveratrol and
quercetin in preventive and possibly complimentary antioxidant therapy for several neurodegenerative
diseases including Parkinson’s disease caused by oxidative stress and apoptosis of neurons. The
pathogenesis of Parkinson’s Disease is believed to begin with mitochondrial dysfunction leading to oxidative
stress, damage to mitochondrial DNA, mitochondrial DNA deletions, alterations in mitochondrial morphology,
and ultimately neuronal demise (apoptosis).
The words of St Thomas Aquinas said over 700 years ago still ring true today: “If a man abstains from wine to
such an extent that he does serious harm to his nature, he will not be free from blame.” Equally appropriate is
this remark often quoted about giving up alcohol: “You don’t live longer, it just feels like it.”