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Population studies have observed a J curve association between
wine consumption and the risk of heart disease. This means that
abstainers and heavy drinkers have an elevated risk, whilst moderate
drinkers have a lower risk.Population studies have also found that
moderate consumption of other alcoholic beverages may be cardioprotective,
though the association is considerably stronger for wine. These
studies have found a protective effect from both red wine as well
as white wine, though evidence from laboratory studies suggests
that red wine may possess superior health benefits including prevention
of cancer due to the fact red wine contains more polyphenols than
white wine due to the production process.
A chemical called resveratrol is thought to be at least partly
responsible for red wines' health benefits, as it has been shown
to exert a range of both cardioprotective as well as chemoprotective
mechanisms in animal studies. Resveratrol is produced naturally
by grape skins in response to fungal infection, which includes exposure
to yeast during fermentation. As white wine has minimal contact
with grape skins during this process, it generally contains lower
levels of resveratrol. Other beneficial compounds in wine include
other polyphenols, antioxidants, and flavonoids.
Red wines from South of France (Bordeaux, Cotes du Rhone and Bourgogne)
and Sardinia Italy have been found to have the highest levels of
procyanidins - the compounds in grape seeds responsible for making
red wine good for the heart. Wines from France and Sardinia have
between two and four times as much procyanidins as other red wines.
Procyanidins suppress the synthesis of a peptide called endothelin-1
that constricts blood vessels.
A 2007 study found that both red and white wines are effective
anti-bacterial agents against strains of Streptococcus. Interestingly,
wine has traditionally been used to treat wounds in some parts of
the world.
Whilst evidence from both laboratory studies as well as epidemiology
(observational studies) suggests wines' cardioprotective effect,
no evidence from controlled experiments - of which long-term studies
are still ongoing - currently exists to determine the specific effect
of wine or other alcohol on the risk of developing heart disease
or stroke. Moreover, excessive consumption of alcohol including
wine can cause some diseases including cirrhosis of the liver and
alcoholism. Also the American Heart Association cautions people
"not to start drinking ... if they do not already drink alcohol.
Consult your doctor on the benefits and risks of consuming alcohol
in moderation".
Based on the UK unit system for measuring alcoholic content, the
average bottle of wine contains 9.4 units.
Sulphites Sulphites are present in all wines and are formed as
a natural product of the fermentation process. Additionally, many
wine producers add sulphur dioxide in order to help preserve the
wine. The level of added sulphites varies, and some wines have been
marketed with low sulphite content.
Sulphites in wine are not a problem for most people, although some
people, particularly people with asthma, can experience adverse
reactions to them. Sulphur Dioxide is also added to many other foods
though, for example in dried apricots and Orange Juice.
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