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| French Paradox |
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Why do the French live longer ?
Dr. Nicolai Worm
Heart
attack is the most frequent cause of death in the western world. However, the
various countries have different levels of occurrence of coronary heart disease
(CHD) or heart attack. Some countries in southern Europe such as Spain, Italy
and above all France, for example, have some of the lowest CHD morbidity rates
in the world. Only Chile and Japan have lower rates. In comparison various
countries in nothern Europe have 3 - 4 times higher CHD morbidity
rates.
Why is it that the Mediterranean countries in particular have an
extremely low heart attack morbidity rate ? Especially as the French are top of
the table as far as the classicl risk factors are concerned (in particular
smoking, high cholesterol levels).
The "paradox" is not explained away
solely by the different genetic preconditions and the known less stressful "way
of life" or "savoir vivre". A possible cause could, among others, be the lower
consumption of the trans-fatty acids which have a detrimental effect. These
occur in industrial fat hardening and are consequently often found in fast food,
sweets, cakes and pastryies. And in this respect the German population is
different, and in particular the American population, to our southern and
northern heighbours. This, and the additional fact of the lower rate of obese
citizens, is considered to be jointly responsible for the lower heart attack
rate in France. Can the consumption of wine and the diet provide an explanation
for the lower heart attack rates in the Mediterranean countries ?
Of all
the diet factors the wine consumption in the various countries can actually
provide the best explanation for the different heart attack rates. Countries
with the highest wine consumption rates have the lowest heart attack rates, and
vice versa. There are two additional diet factors which could provide a
statistically significant explanation for the different heart attack rates in
these countries: the intake of vitamin E and the fruit and vegetable
consumption. In countries such as Greece, Spain, Italy and France 1,5 to 2,5
times as much fresh fruit and vegetables are eaten than in the other countries.
There is a joint aspect which applies to all these diet factors: they are
effective antioxidants. Antioxidants are radical catchers, i.e. they are capable
of cushioning the extremely damaging "free radicals", which occur as a result of
contaminants (such as smoking) and certain metabolic pathways, and therefore
render them ineffective. These free radicals are also help responsible for the
development of arterial sclerosis. They oxidize the LDL-cholesterol which only
then makes it dangerous. This can be inhibited or prevented by the
aforementioned antioxidants.
Wine has a protective effect
Ethyl alcohol itself is considered as one
of the most preventive substances in wine. Alcohol increases the "good"
HDL-cholesterol, reduces the plasma viscosity and promotes fibrinolysis, whereby
the coagulation and flowing qualities are positively influenced.
variety
of long-term observations studies carried out on of the population in various
countries have repeatedly shown that those who abstain from drinking alcohol run
a higher mortality rate than those who consume moderate amounts of alcohol
regularly (equal to 10 g - 30 g per day). In cases of higher alcohol intake (30
g - 50 g per day) the clearly lower mortality rate for cardio-vascular diseases
remains stable. However, in this respect other causes of death which are
directly related to alcohol such as accidents, suicide, cerebral infarction,
cirrhosis of the liver, and cancer forms of the upper digestive tract - above
all coupled with cigarette smoking - at least in the case of the consumption of
beer and schnapps in continually increasing.
Alcohol is not simply alcohol
In a new, large study carried out in
Copenhagen in which over 13.000 took part over a period of 12 years, it was
discovered that those who drank 0,3 l - 0,5 l of wine daily showed a
significantly reduced mortality rate for all causes of death, including the
non-cardiovascular area. The risk of death compared to those who never drank
wine at this dasoge was 50% lower. A corresponding consumption of beer did not
reduce the risk. In contrast, the consumption of 3 - 5 glasses of spirits per
day increased the mortality rate by 34% compared to those who never drank
alcohol. Similar relations were discovered during the evaluation of the
cardiovasclaur mortality rates. With a daily consumption of 0,3 l - 0,5 l of
wine it was 56% less and with the corresponding amounts of beer it was 28% less.
With the same amount of spirit it was increased by 35%. These statistically
assured findings retain their value even after the different smoking habits, the
age, sex, income, education and body measurements are taken into
consideration.
Wine contains specific effective substance; Polyphenols as radical
catchers
Today specific components of wine, so-called polyphenols such as
Quercetine and Resveratrol are considered to be conducive.
This is
largely concerned with the natural links between the peel, core and stem of
grapes which enter the fluid during wine production. There is a greater
concentration in red wine than in white wine, whereby the bioavailability and
effective activity of the white wine phenols in comparable concentrations are,
however, greater. This would appear to balance out the different concentration
level compared with red wine. Thus similar effects are expected from both white
wine and red wine. In this respsct there is a considerable need for further
research. Prof.Dr. Jung is currently establishing whether red or white wine has
the better effect by means of a study in co-operation with the Deutsche Wein
Akademie.
Alongside the availability of antioxidants the major question
will be whether, and in which amounts, moderate consumption of red or white wine
influences the status of human blood fats. The phenols have an independent
effect and are effective in addition to the alcohol in the sense of a reduction
of the risk of thrombosis as a result of improved coagulation and flowing
qualities. As alcohol itself they improve the composition of the fat fractions
and inhibit LDL-cholesterol oxidization. This may is possibly result in the
prevention of arterial sclerosis. Initial tests speak in favour of a stronger
antioxidative effect than the most famous potent antioxidant vitamin E.
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