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Wine Consumption And Liped Status

Do wine drinkers have a better blood fat values?
Prof. Dr. Klaus Jung

By carrying out the study "wine consumption and lipid status" the Deutsche Wein Akademie supports a second research project carried out under the dirction of Prof. Dr. Klaus Jung, specialist for internal medicine and sports physician at the University of Mainz.

The insight into the lipid profile of wine drinkers is expected to provide a further segment of the puzzle regarding the overall understanding of "arterial sclerosis" and also, therefore, provide a cardiovascular protection.

The previously available findings, which are to be positively evaluated, are almost totally related to foreign red wines. However, it is hard to understand why German red and also white wines should not be in a position to achieve similar effects. Tests regarding this aspect have not yet been carried out in German though. It is envisaged to make up for this in the test which is currently underway.

In particular, the platelet aggregation, the antioxidative effect and the alteration to the HDL/LDL ratio are to be measured as well as the customary blood parameters. Arterial sclerosis occurs on a multifactoral basis, whereby the diet is attributed with a paramount role. Lipid metabolic disturbances in the form of increased LDL cholesterol and low HDL cholesterol are considered a risk factor as cholesterol can be deposited in the wall of the artery. The "good" HDL cholesterol can take up cholesterol from the cells and is considered to be a cardio-protective (heart protective) substance. The "bad" LDL cholesterol which transprots cholesterol to the peripheral cells is an atheroma, i.e. it supports the formation of arterial sclerosis.

Moderate alcohol consumption increases the cardio-protective HDL and lowers the atherogenic LDL. This has been proved worldwide on numerous occasions. On the basis of this particular attention will be paid to the following during this study:

The blood fat profile with cholesterol and its subfractions.
The coagulation factors
And finally the oxidation of LDL

According to the most recent findings the atherogenic process is increased through oxidized LDL. Mechanisms which work against this effect consist of certain antioxidative vitamins and secondary vegetable matter which exist in wine. The antioxidants such as vitamin C cushion the oxygen radicals which occur in stress situations and oxidize the LDL. The polyphenols in wine (such as Resveratrol), which are currently the subject of much discussions, are also "radical catchers" and participate in the oxidization protection process. This is why the total antioxidative activity will be determined in this study.

The group is made up of 90 male test persons aged between 45 and 60. During the past years this group consumed 1 bottle of wine per week and are therefore not strong wine drinkers. They will divided into 3 groups each containing 30 persons who will drink each day two glasses of red, white wine (cirka 0,4 l) or mineral water together with the evening meal. By carrying out the study in this manner it is hoped that additional information will be gained pertaining to the effect of red or white wine.

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