Acute Effects of Wine Consumption on Healthy Volunteers
Acute Effects of Wine Consumption on Platelet Aggregation, and on Inflammatory / Oxidative Stress Markers
The purpose of this study is to investigate whether red and white wine consumption has acute
effects on postprandial biochemical markers related to platelet aggregation, inflammation
and oxidative stress compared to water or 12.5% ethanol aqueous solution consumption.
The last few years, epidemiologic studies indicate that regular moderate consumption of
alcohol is associated with lower risk of coronary heart disease and heart attack, as well as
with lower mortality. More specific, a J or U-shaped association between alcohol consumption
and the incidence of coronary heart disease have been suggested, which means that there was
lower disease risk in moderate alcohol consumers than in abstainers or heavy drinkers.
The scientific interest was focused on wine after the term "French paradox" was introduced,
in order to describe the epidemiological observation that the French suffer a relatively low
incidence of coronary heart disease, despite having a diet relatively rich in saturated
fats. The paradox was attributed to the moderate consumption of red wine by French. Even
though many clinical studies have occurred since then, only few of them report the
postprandial effect of wine, mainly focusing on the study of oxidative stress markers and
endothelium dysfunction. Also, a limited number of publications refer to the postprandial
wine effect upon platelet aggregation, which is an indicative marker for inflammation /
thrombosis and atherosclerosis.
The limited clinical evidence prompted us to investigate the postprandial effect of wine
consumption upon platelet aggregation, inflammation and oxidation markers, by undertaking a
clinical study of crossover design. The subjects randomly consumed 4ml of drink [Robola or
Cabernet Sauvignon or 12.5% ethanol or water]/kg of individual, parallel with a standardized
meal, which consisted of 30.8% carbohydrates, 12.0% proteins and 53.1% fat. The meal total
energy was 787.2 kcal.
wine, inflammation, oxidative stress, randomized control trial, postprandial intervention, platelet aggregation, haemostasis, robola, cabernet sauvignon, alcohol, PAF metabolism
Harokopio University, Graduate Program of the Department of Nutrition and Dietetics