Short-Term Red Wine Consumption Promotes Differential Effects on Plasma Levels of High-Density Lipoprotein Cholesterol, Sympathetic Activity, and Endothelial Function in Hypercholesterolemic, Hypertensive, and Healthy Subjects

Abstract

Andrade ACM, Cesena FHY, Consolim-Colombo FM, Coimbra SR, Benjó AM, Krieger EM, et al. Short-term red wine consumption promotes differential effects on plasma levels of high-density lipoprotein cholesterol, sympathetic activity, and endothelial function in hypercholesterolemic, hypertensive, and healthy subjects. Clinics. 2009;64(5):435-42. OBJECTIVES:To compare the metabolic, hemodynamic, autonomic, and endothelial responses to short-term red wine consumption in subjects with hypercholesterolemia or arterial hypertension, and healthy controls. METHODS: Subjects with hypercholesterolemia (n=10) or arterial hypertension (n=9), or healthy controls (n=7) were given red wine (250 mL/night) for 15 days. Analyses were performed before and after red wine intake. RESULTS: Red wine significantly increased the plasma levels of HDL-cholesterol in the controls, but not in the other groups. The effects on hemodynamic measurements were mild, non-significantly more prominent in healthy subjects, and exhibited high interindividual variability. Across all participants, mean blood pressure decreased 7 mmHg (p <0.01) and systemic vascular resistance decreased 7% (p = 0.05). Heart rate and cardiac output did not significantly change in any group. Red wine enhanced muscle sympathetic fibular nerve activity in hypercholesterolemic and hypertensive patients, but not in controls. At baseline, brachial artery flow-mediated dilation was impaired in patients with hypercholesterolemia and arterial hypertension; red wine restored the dilation in the hypercholesterolemic group but not in the hypertensive group. CONCLUSIONS: Red wine elicits different metabolic, autonomic, and endothelial responses among individuals with hypercholesterolemia or arterial hypertension and healthy controls. Our findings highlight the need to consider patient characteristics when evaluating the response to red wine.

The relationship between body mass index and the variation in plasma levels of triglycerides after short-term red wine consumption

“…7 In our previous interventional study, we observed a 21% significant increase in TG levels after short-term red wine intake. 8 However, to the best of our knowledge, it is not known whether and which clinical features influence the increase in TG levels induced by alcoholic drinks. In this regard, our data provide new information suggesting that the variation in plasma TG levels after short-term red wine consumption might be partially dependent on the baseline BMI.…”

“…More details on inclusion and exclusion criteria can be found elsewhere. 8,15 Subjects were encouraged not to change their daily dietary habits and physical activity level during the study. Indeed, they were interviewed before and after the experiment, and no significant change in diet or exercise was observed.…”

“…8,15 Both red wine grapes are varieties of the species Vitis vinifera and were cultivated in the same region. Both wines also were produced by the same company (Vin ıcola Aurora, Rio Grande do Sul, Brazil).…”

“…6,7 We have previously reported that a 2-week intervention with red wine (250 mL/ day) is sufficient to induce a significant 21% elevation in plasma TG levels. 8 However, it is not well known whether the elevation in TG levels after red wine consumption is affected by characteristics of the subjects. In this study, we investigated possible predictive factors of the increase in plasma TG levels and the TG/high-density lipoprotein (HDL)-cholesterol ratio, another index of cardiovascular risk, [9][10][11][12][13][14] after short-term red wine consumption.…”

Wine consumption, cognitive function and dementias – A relationship?

“…This suggests that ApoE lipoproteins participate in some way in the processing of APP, perhaps by modulating APP secretases, and may also play a role in the assembly of the neuronal cytoskeleton. High cholesterol levels during mid-life increase the risk of Alzheimer's disease and lipid-lowering therapies including the consumption of wine-derived phenolic compounds can lower this risk which may accordingly lower the risk of developing Alzheimer's disease [140][141][142].…”