Effects of moderate Sicilian red wine consumption on inflammatory biomarkers of atherosclerosis

• Published in: European journal of clinical nutrition Vol. 60; no. 1; pp. 41 - 47
• Main Authors: Avellone, G, Di Garbo, V, Campisi, D, De Simone, R, Raneli, G, Scaglione, R, Licata, G
• Format: Journal Article
• Language: English
• Published: Basingstoke Nature Publishing 2006; Nature Publishing Group
• Subjects: Adult; Aged; antioxidant activity; Antioxidants; Atherosclerosis (general aspects, experimental research); Atherosclerosis - blood; Atherosclerosis - epidemiology; Biological and medical sciences; Biomarkers - blood; Blood; Blood and lymphatic vessels; blood coagulation factors; blood lipids; C-Reactive Protein - analysis; Cardiology. Vascular system; Cardiovascular disease; cardiovascular diseases; Cholesterol; Cholesterol - blood; Clinical nutrition; Cross-Over Studies; Diet; Diet, Mediterranean; dietary supplements; experimental diets; Fatty acids; Female; food intake; Health risks; human diseases; human nutrition; Humans; inflammation; Inflammation Mediators - blood; Italy - epidemiology; Lipid Metabolism - drug effects; Male; Medical sciences; men; Metabolic diseases; Middle Aged; Oxidation-Reduction; Plasma; red wines; Risk Factors; Wine; Wines; women; Sicily; Italy; Europe; Vascular disease; Consumption; risk factors; TGFβ1; Nutrition; Mediterranean diet; Atherosclerosis; Risk factor; Biological marker; Cardiovascular disease; Red wine; hs-CRP
• ISSN: 0954-3007; 1476-5640
• DOI: 10.1038/sj.ejcn.1602265

Objective: The aim of the study is to evaluate the effect of moderate Sicilian red wine consumption on cardiovascular risk factors and, in particular, on some inflammatory biomarkers. Methods: A total of 48 subjects of both sexes who were nondrinkers or rare drinkers of moderate red wine were selected and randomly subdivided into two groups assigned to receive with a crossover design a Sicilian red wine (Nero d'Avola or Etna Torrepalino) during meals: Group A (n=24), in whom the diet was supplemented for 4 weeks with 250 ml/day of red wine, followed by 4 weeks when they returned to their usual wine intake; and Group B (n=24), in whom the usual wine intake was maintained for 4 weeks, followed by 4 weeks when the diet was supplemented with 250 ml/day of red wine. The following were values measured in all tests: blood glucose, total and HDL-cholesterol and triglycerides, LDL-cholesterol, LDL/HDL ratio, apolipoproteins A1 and B, Lp(a), plasma C-reactive protein, TGFβ1, D-Dimer, Factor VII , PAI Ag, t-PA Ag, fibrinogen, oxidized LDL Ab, total plasma antioxidant capacity. Results: At the end of the red wine intake period, LDL/HDL, fibrinogen, factor VII, plasma C-reactive protein and oxidized LDL Ab were significantly decreased, while HDL-C, Apo A1,TGFβ1, t-PA, PAI and total plasma antioxidant capacity were significantly increased. Conclusions: Our results show a positive effect of two Sicilian red wines on many risk factors and on some inflammatory biomarkers, suggesting that a moderate consumption of red wine in the adult population is a positive component of the Mediterranean diet.