The health effects of wine are primarily determined by the active ingredient of the alcohol. Some studies have found that drinking small amounts of alcohol (up to one standard drink per day for women and one to two glasses per day for men) is associated with a reduced risk of heart disease, stroke, diabetes mellitus, metabolic syndrome and premature death. However, other studies have found no such effects. Drinking more than the standard amount of beverage increases the risk of heart disease, high blood pressure, atrial fibrillation, stroke and cancer. Mixed results were also observed in light drinking and cancer deaths.
The risk is greater in younger people due to binge drinking that can result in violence or accidents. Approximately 88,000 deaths in the US are estimated due to alcohol every year. Alcoholism reduces a person's life expectancy by about ten years and excessive alcohol use is the leading cause of premature death in the United States. According to systematic reviews and medical associations, non-drinkers should not start drinking wine.
Grapes have a long history of use as a preliminary form of treatment, which is recommended as a safe alternative to drinking water, antiseptics for treating wounds, digestive aid, and as a cure for various ailments including lethargy, diarrhea and pain since childbirth. Ancient Egyptian papyrus and Sumerian tablets dating from 2200 BC detail the role of the drug from wine, making it the oldest manmade drug in the world that is documented. Wine continued to play a major role in medicine until the late nineteenth and early twentieth centuries, when changing opinions and medical research on alcohol and alcoholism cast doubt on its role as part of a healthy lifestyle.
Video Health effects of wine
Medium consumption
Almost all research on the positive medical benefits of wine consumption makes the difference between moderate consumption and liquor or large parties. Moderate consumption levels vary by individual by age, sex, genetics, body weight and body, as well as situational conditions, such as food consumption or drug use. In general, women absorb alcohol faster than men because their body water levels are lower, so their moderate level of consumption may be lower than for men of the same age. Some experts define "moderate consumption" less than a 5-US-fluid-ounce (150 ml) wine glass per day for women and two glasses per day for men.
The view of consuming wine to taste has a recorded history as early as the Greek poet Eubulus (360 BC) who believed that three bowls (kylix) was the ideal amount of wine to consume. The number of three bowls for moderation is a common theme throughout the Greek literature; today the standard 750 ml bottle of wine contains about three glasses of kylix (250 ml or 8 liters each). However, the kylix cup will contain dilute wine, at 1: 2 or 1: 3 dilution with water. In about 375 BC he played Semele or Dionysus , Eubulus had Dionysus say:
Maps Health effects of wine
Effects on body
Bone
Heavy alcohol consumption has been shown to have damaging effects on cellular processes that create bone tissue, and long-term alcohol consumption at high levels increases fracture rates. Epidemiological studies (research conducted by interviewing subjects and studying their health records) have found a positive relationship between moderate alcohol consumption and increased bone mineral density (BMD). Much of this research has been conducted with postmenopausal women, but one study in men concluded that moderate alcohol intake may also be beneficial for BMD in men.
Cancer
The International Agency for Research on Cancer The World Health Organization has classified alcohol as a Group 1 carcinogen.
Cardiovascular system
Studies have shown that heavy drinkers put themselves at a greater risk for heart disease and develop potentially fatal cardiac arrhythmias. Excessive alcohol consumption can cause high blood pressure, increase cholesterol levels and weakening of heart muscle. Studies have shown that moderate wine drinking can improve the balance of low-density lipoprotein (LDL or "bad" cholesterol) to high-density lipoprotein (HDL or "good" cholesterol), which has theorized to clear or remove LDL from blocking the arteries. The main cause of heart attack and angina pain is the lack of oxygen caused by blood clots and atheromatous plaques that accumulate in the arteries. Alcohol in wine has anticoagulant properties that limit blood clotting by making platelets in the blood less susceptible to stick together and reduce the levels of the fibrin protein that binds them together.
Professional cardiology associations recommend that people who are not currently drinkers should not start drinking alcohol.
Dementia and mental function
One of the short-term effects of alcohol is mental dysfunction, which can lead to behavioral changes and memory impairment. Long-term effects of heavy drinking may inhibit the development of new brain cells and increase the risk for developing major depressive disorders. Studies have linked moderate alcohol consumption to lower the risk of developing Alzheimer's and dementia even though the role of wine in this relationship has not been fully understood. A 2009 study by Wake Forest University School of Medicine shows that moderate alcohol intake can help healthy adults counteract the risk of developing dementia but can accelerate memory decline for those already suffering from cognitive impairment. The reasons for the potential positive benefits of moderate consumption have not been identified and may not even be linked to alcohol but other common lifestyle factors from moderate drinkers (such as exercise or diet). If consumption is moderate, researchers theorize that it may be the role of alcohol in promoting the production of "good cholesterol" that prevents blood platelets from sticking together. Another potential role of alcohol in the body may be in stimulating the release of chemical acetylcholine that affects brain function and memory.
Diabetes
Studies have shown that moderate levels of alcohol consumed with food have no substantial impact on blood sugar levels. A 2005 study presented to the American Diabetes Association showed that moderate consumption may reduce the risk of Type 2 diabetes.
Digestive System
The anti-bacterial properties of alcohol have long been associated with soothing stomach irritation and diseases such as traveler's diarrhea where it is the preferred treatment for the treatment of unpleasant bismuth. The risk of infection from the Helicobacter pylori bacterium, strongly associated with causing gastritis and peptic ulcer as well as closely related to stomach cancer, appears to be reduced with moderate alcohol intake. A German study conducted in the late 1990s showed that non-drinkers had a slightly higher infection rate than Helicobacter pylori than moderate wine and beer drinkers.
The positive effect of Wine on cholesterol metabolism has been suggested as a link to decrease the incidence of gallstones among moderate drinkers because cholesterol is the main component of gallstones.
Headache
There are several potential causes called "red wine headache", including histamine/tyramines and the breakdown of some phenolic compounds in grapes that carry chemical messengers for serotonin. One of the causes that are regularly dismissed by allergies as the cause of red wine headache is the sulfite that is used as a preservative in wine. Wine, like other alcoholic beverages, is a diuretic that promotes dehydration that can cause headaches (as is often the case with hangovers). In 2006, researchers from the University of California, Davis announced findings from a genetic mapping that amino acids in grapes that have been slightly modified by the fermentation process could be the cause of wine-related headache. This study shows changes in fermentation techniques can help reduce the risk for wine drinkers who are sensitive to these amino acids.
Calorie intake
Compared to many beer and non-diet sodas, the wine portion has a moderate amount of calories. The standard 5 fl oz (150 ml) wine of red wine (based on an average alcohol content of 13%) contains about 106 calories and 2.51 grams of carbohydrates. Similar white wine contains about 100 calories and 1.18 g of carbohydrates.
Danish epidemiological studies show that a number of psychological health benefits are associated with drinking wine. In a study examining this idea, Mortensen et al. (2001) measures socioeconomic status, education, IQ, personality, psychiatric symptoms, and health-related behaviors, including alcohol consumption. The analysis is then broken down into groups of people drinking beer, those who drink wine, and then those who do and do not drink at all. The results show that for men and women drinking wine is associated with higher parental social status, parental education and social status of the subject. When subjects were given an IQ test, wine drinkers consistently scored higher IQs than their colleague's beer drinkers. The average difference in IQ between wine and beer drinkers is 18 points. With regard to psychological functioning, personality, and other health-related behaviors, the study found wine drinkers to operate at optimum levels while beer drinkers performed below optimal levels. Because these social and psychological factors also correlate with health outcomes, they are a reasonable explanation for at least some of the obvious health benefits of wine.
Heavy metal
In 2008, researchers from Kingston University in London found red wine to contain high levels of toxic metals relative to other beverages in the sample. Although metal ions, which include chromium, copper, iron, manganese, nickel, vanadium and zinc, are also present in other vegetable beverages, the tested wine samples are significantly higher for all metal ions, especially vanadium. Risk assessment is calculated using target hazard quotients (THQ), a method for measuring health problems associated with lifelong exposure to chemical pollutants. Developed by the Environmental Protection Agency in the US and used primarily for seafood checking, THQ less than 1 represents no temporary attention, for example, mercury levels in fish calculated to have THQ between 1 and 5 will represent the cause of the concern.
The researchers stressed that one glass of wine would not cause metal poisoning, indicating that their THQ calculations were based on the average person who drank a third of a bottle of wine (250 ml) daily between the ages of 18 and 80 However the "combined THQ values" for the metal ions in the red wine they analyzed were reported as high as 125. A subsequent study by the same university used a meta-analysis of data based on wine samples from a selection of most European countries. found the same high vanadium level in many red wines, showing THQ combined values ​​in the range of 50 to 200, with some as high as 350.
These findings sparked direct controversy due to several problems: the study's reliance on secondary data; the assumption that all wines contributing to the data represent the countries mentioned; and grouping together less well understood high concentrations of ions, such as vanadium, with low level general ions such as copper and manganese. Some publications show that the lack of identifiable wines and grape varieties, particular producers or even wine regions, only gives misleading generalizations that should not be relied upon in choosing wine.
In news bulletins after extensive reporting of findings, the UK National Health Service (NHS) is also concerned that "the way researchers add common dangers from various metals to produce final scores for individual wines may not be very meaningful". Commentators in the US questioned the relevance of THQ-based assessment of food products to agricultural produce, with the TTB, which is responsible for testing imports for metal ion contamination, has not yet detected an increased risk. George Solas, a quality assessor for the Canadian Liquor Control Board Ontario (LCBO) stated that the reported heavy metal contamination levels are within the permitted levels for drinking water in the tested reservoir.
While the NHS also describes calls for better wine labels as "extreme responses" to research that provide "a bit of a solid answer", they acknowledge the authors call for further research to investigate wine production, including the influence of grape varieties, soil types, geographic region, insecticides, containment vessels and seasonal variations may have metal ion uptake.
Chemical composition
Natural phenols and polyphenols
Although red wine contains many chemicals under basic research for their potential health benefits, resveratrol has been studied very well and evaluated by authorities, such as the European Food Safety Authority and the US Food and Drug Administration that identify it and other phenolic compounds such as not understood enough to confirm their role as physiological antioxidants.
Cinnamate has been shown to have more antioxidant activity when exposed to in vitro by the reaction of Fenton (catalytic Fe (II) with hydrogen peroxide) than other natural phenols present in grapes.
Resveratrol
Research on potential health effects of resveratrol is still in its early stages and the long-term effects of supplementation in humans are unknown.
Resveratrol is a stybenoid phenolic compound found in grapes produced in grape skins and grape vine leaves. It has received considerable attention both in the media and the medical research community for potential health benefits that remain unproven in humans.
Production and concentration of resveratrol are not the same among all grape vine varieties. Differences in clonal, rootstock, Vitis species and climatic conditions may affect resveratrol production. Also, since resveratrol is part of a defense mechanism in grapevines against attacks by fungi or wine disease, the exposure levels of yeast infections and wine diseases also seem to play a role. The Muscadinian family of vines, which have adapted over time through exposure to North American wine diseases such as phylloxera, have some of the highest concentrations of resveratrol among grape vines. Among the European Vitis vinifera, wine from the Pinot Burgundian family tends to have a higher amount of resveratrol than wine from the Cabernet family in Bordeaux. Wine regions with colder and wetter climates that are more susceptible to wine disease and fungus attacks such as Oregon and New York tend to produce grapes with higher resveratrol concentrations than warmer and drier climates such as California and Australia.
Although red wine and white wine varieties produce the same amount of resveratrol, red wine contains more than white, because red wine is produced by maceration (soaking the skin of the wine in mash). Other winemaking techniques, such as the use of certain yeast strains during fermentation or lactic acid bacteria during malolactic fermentation, can have an effect on the amount of resveratrol remaining in the resulting wine. Similarly the use of certain fining agents during clarification and stabilization of wine can disarm some of the resveratrol molecules.
The advantages of resveratrol in news and its relation to positive health benefits have encouraged some wineries to highlight it in their marketing. At the beginning of the 21st century, Oregon Willamette Valley Vineyards producers sought approval from the Tax and Trade Bureau of Alcohol and Tobacco (TTB) to declare on their wine label the level of their wine resveratrol which ranged from 19 to 71 micromoles per liter (higher than average 10 micromoles per liter in most red wine). TTB gives preliminary approval to the winery, making it the first to use the information on its label. While resveratrol is the most widely published, there are other phenolic components in wine that have been the focus of medical research for potential health benefits, including catechin and quercetin compounds, none of which are proven to have health value in humans.
Anthocyanin
High red wine anthocyanin which is the source of various fruit colors, such as red wine. The darker the red wine, the more anthocyanins.
After consumption of food, anthocyanins undergo rapid and extensive metabolism that makes the expected biological effects of in vitro studies impossible to apply in vivo.
Although anthocyan are under basic clinical studies and early stages for various disease conditions, there is not enough evidence that they have beneficial effects in the human body. The US FDA has issued warning letters, for example, to emphasize that anthocyanins are not a prescribed nutrient, can not be given dietary content levels and are not regulated as drugs to treat human diseases.
Wine history in medicine
Initial medicines are strongly associated with religion and supernatural, with early practitioners often being priests and witches. Wine's close relationship with ritual makes it a logical tool for this early medical practice. Tablets from Sumeria and Egyptian papyri 2200 BC include a recipe for wine-based drugs, making wine the oldest document man-made medicine.
Initial history
When the Greeks introduced a more systematic approach to medicine, wine retained its primary role. Greek physician Hippocrates considers wine as part of a healthy diet, and advocates its use as a disinfectant for wounds, as well as a medium for mixing other drugs for consumption by patients. He also prescribed the wine as a remedy for various diseases ranging from diarrhea and lethargy to the pain of childbirth.
The Roman medical practice involved the use of wine in the same way. In his 1st century work of De Medicina, the Roman encyclopedic Aulus Cornelius Celsus detailed the long list of Greek and Roman wines used for medicinal purposes. While treating gladiators in Asia Minor, the Roman physician, Galen will use wine as a disinfectant for all types of wounds, and even moisten the intestines before returning them to the body. For four years with a gladiator, only five deaths occurred, compared with sixty deaths under the supervision of a physician before him.
Religion still plays an important role in promoting the use of wine for health. The Jewish Talmud records wine to be "the most important of all drugs: wherever wine is lacking, drugs become necessary." In his first letter to Timothy, the Apostle Paul recommended that his young companion drink a little wine occasionally for the benefits of his stomach and digestion. While the Islamic Quran contains restrictions on all alcohol, Islamic doctors such as Persia Avicenna in the 11th century AD noted that wine is an efficient digestive aid but, because of the law, is limited to use as a disinfectant while treating wounds. The Catholic monasteries during the Middle Ages also regularly used wine for medical treatment. So closely related to the role of wine and medicine, that first wine book was written in the 14th century by a physician, Arnaldus de Villa Nova, with a long essay on the suitability of wine for the treatment of various medical ailments such as dementia and sinus problems.
Consumption risk
The lack of safe drinking water may be one reason for the popularity of wine in medicine. Wine is still used to sterilize water until the end of the Hamburg cholera epidemic of 1892 to control the spread of disease. However, the late 19th and early 20th centuries ushered in a period of changing views about the role of alcohol and, by extension, wine in health and society. The Temperance movement began to get steam by touting the disease of alcoholism, which was eventually defined by the medical establishment as a disease. The study of the long-term and short-term effects of alcohol causes many medical circles to reconsider the role of wine in drugs and diet. Soon, public opinion turned against alcohol consumption of any kind, leading to the Prohibition in the United States and other countries. In some areas, wine is able to maintain a limited role, such as the exclusion of the US Prohibition of "wine therapy" being sold legally in drug stores. These wines are marketed for their medicinal benefits, but some wineries use this measure as a gap to sell large quantities of wine for recreational consumption. In response, the United States government issued a mandate requiring manufacturers to include emetic additives that would induce vomiting above the consumption of certain dose levels.
Throughout the mid to early 20th century, health advocates demonstrated the risk of alcohol consumption and the role it plays in various diseases such as blood disorders, high blood pressure, cancer, infertility, liver damage, muscle atrophy, psoriasis, skin infections. , stroke, and long-term brain damage. Studies show a link between alcohol consumption among pregnant women and an increased risk of mental retardation and physical abnormalities in what is known as fetal alcohol syndrome, encouraging the use of warning labels on alcohol-containing products in some countries.
French paradox and consumption benefits
The 1990s and early 21st century saw a renewed interest in the health benefits of wine, ushering in a research that showed that moderate wine drinkers had lower mortality rates than heavy drinkers or teetotalers. In November 1991, the US news program 60 Minutes aired a broadcast on so-called "French Paradox". Featuring the work of a research scientist Bordeaux Serge Renaud, the broadcast discusses the seemingly paradoxical relationship between a high-fat/high-fat diet of the French and the low cardiovascular disease between them. This broadcast draws parallels with the American and British diet which also contains high levels of fat and milk but which showcases a high incidence of heart disease. One theory put forward by Renaud in the broadcast is that moderate red wine consumption is a risk-reducing factor for France and that wine can have more positive health benefits that have not been studied. After 60 Minutes broadcasts, red wine sales in the United States jumped 44% compared to previous years.
This change of wine view can be seen in the evolution of the language used in the US Diet Administration of Food and Drug Administration. The 1990 edition of the guidelines contains a comprehensive statement that the "wine has no net health benefits" . In 1995, his words were changed to allow moderate consumption with foods that provide the individual with no other alcohol-related health risks. From a research perspective, scientists began to differentiate alcohol consumption among different classes of drinks - wine, beer, and spirits. This difference allows research to highlight the positive medical benefits of wine other than the presence of alcohol alone. But wine drinkers tend to share the same lifestyle habits - better diet, regular exercise, non-smoking - which may be a factor in positive health benefits that should be compared to beer and alcohol drinkers or those who do nothing.
References
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