Wine Consumption Cuts Cardiovascular Mortality

In a recent study published in the Nutrients Journal, researchers aimed to understand the association between wine consumption and cardiovascular mortality, cardiovascular disease (CVD), and coronary heart disease (CHD), Neha Mathur reported for Medical News.

Photo Insert: Red wine has phenolic compounds, such as gallic acid, catechin, and epicatechin (flavonols), which gives it antioxidant properties.

The researchers did a systematic review and meta-analysis using longitudinal studies, including cohort and case-control studies retrieved from multiple databases, which they searched from their inception to March 2023.

They retrieved 7,042 articles from nine countries with 1,443,245 subjects and a cumulative follow-up period between four and 25 years.

The final analytical set for this review and meta-analysis comprised 25 and 22 studies, respectively.

In addition, there were four case–control and 21 cohort studies. The review and meta-analysis proved an inverse association between the consumption of wine and cardiovascular events.

Though the observed inverse association applied to red and white wine, the variations in the strength of this association were attributable to the different concentrations of some components.

Red wine has phenolic compounds, such as gallic acid, catechin, and epicatechin (flavonols), which gives it antioxidant properties. They also reduce low-density lipoprotein (LDL) oxidation, thrombosis risk, plasma, and lipid peroxide.

Alcoholic components of wine reduce thrombosis risk and fibrinogen levels and induce collagen and platelet aggregation. Thus, higher consumption of red wine is more beneficial for combating CVDs than other alcoholic beverages.

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