The effect of red wine polyphenols on cardiovascular disease risk in postmenopausal women.

Naissides, M.; Pal, S.; James, A. P.; Mamo, J. C. L.

Background - Moderate consumption of red wine has been shown to reduce cardiovascular disease (CVD) risk, although presently, the mechanisms are unknown. Furthermore, it is unclear whether the beneficial effects of red wine are due to the alcohol or polyphenolic components. In this study we have investigated the effects of dealcoholised red wine and full compliment red wine on several cardiovascular risk factors in mildly dyslipidemic postmenopausal women. Objectives - To elucidate whether the acute and chronic consumption of red wine polyphenols improve risk factors associated with CVD in dyslipidemic postmenopausal women. Design - Acute study: Seventeen dyslipidaemic postmenopausal women each consumed a mixed meal accompanied by either water, dealcoholised red wine (DRW) or alcoholic red wine (RW) on three separate visits, in a random order, 2 weeks apart. One fasting and six hourly post-meal blood samples were taken and analysed for plasma lipids, lipoproteins, insulin and glucose at each time point. Chronic study: Forty five dyslipidaemic postmenopausal women were randomised into either a water-, DRW- or RW group for 6 weeks following a 4 week washout. Fasting measures of various CVD risk factors were taken at 0, 3 and 6 weeks. Outcomes - Acute DRW consumption did not affect postprandial lipaemia. Acute consumption of RW increased postprandial TAG and insulin levels, and TG:ApoB48 ratio, compared to water. Chronic consumption of RW reduced fasting LDL-cholesterol and improved HDL-cholesterol and the HDL:LDL ratio. Vascular compliance improved with DRW consumption Conclusions - Collectively, consumption of a single dose of DRW and RW did not produce any cardiovascular benefits in dyslipidaemic postmenopausal women. However, moderate long-term consumption of red wine and its polyphenolic constituents may reduce CVD risk by improving fasting lipid levels and endothelial function. The ethanol and polyphenolic components in red wine may act synergistically to produce these cardiovascular benefits.

WINES; POLYPHENOLS; CARDIOVASCULAR diseases; FASTING; INSULIN; LOW density lipoproteins; HIGH density lipoproteins; CHOLESTEROL

Asia Pacific Journal of Clinical Nutrition, 2004, Vol 13, pS71

0964-7058

Academic Journal