Effects of Moderate Consumption of Red Wine on Hepcidin Levels in Patients with Type 2 Diabetes Mellitus

Abstract

Iron overload is often associated with type 2 diabetes (T2D), indicating that hepcidin, the master regulator of iron homeostasis, might be involved in diabetes pathogenesis. Alcohol consumption may also result in increased body iron stores. However, the moderate consumption of wine with meals might be beneficial in T2D. This effect has been mainly attributed to both the ethanol and the polyphenolic compounds in wine. Therefore, we examined the effects of red wine on hepcidin in T2D patients and non-diabetic controls. The diabetic patients (n = 18) and age- and BMI-matched apparently healthy controls (n = 13) were men, aged 40–65 years, non-smoking, with BMI < 35 kg/m2. Following a 2-week alcohol-free period, both groups consumed 300 mL of red wine for 3 weeks. The blood samples for the iron status analysis were taken at the end of each period. The red wine intake resulted in a decrease in serum hepcidin in both the diabetic subjects (p = 0.045) and controls (p = 0.001). The levels of serum ferritin also decreased after wine in both groups, reaching statistical significance only in the control subjects (p = 0.017). No significant alterations in serum iron, transferrin saturation, or soluble transferrin receptors were found. The suppression of hepcidin, a crucial iron-regulatory hormone and acute-phase protein, in T2D patients and healthy controls, is a novel biological effect of red wine. This may deepen our understanding of the mechanisms of the cardiometabolic effects of wine in T2D.

Nutritional therapy bridges the critical cut-off point for the closed-loop role of type 2 diabetes and bone homeostasis: A narrative review

“…); Probiotics. Bone benefits [ 41 , [138] , [139] , [140] ]: Provide high quality protein, calcium and trace elements for bone formation and metabolism; Antioxidant, anti-inflammatory and alkalinizing properties increase bone formation, inhibit bone resorption and reduce trabecular separation; Increase alkaline phosphatase activity and calcium deposition, and controls OB proliferation and maturation; Reduce bone resorption and calcium loss caused by saturated fatty acids, high sodium content; Decrease the likelihood of ferroptosis in osteocytes. Vegetarian eating patterns Surplus portion [ 102 , 141 ]: ALA, PUFA, fiber, carotenoids, vitamin B, vitamin E, vitamin C, vitamin K, potassium, magnesium, manganese, copper, etc.…”

“…In addition, the ability of extra virgin olive oil to reduce the risk of OP-related fractures was confirmed in an observational cohort study of long-term olive oil consumption in older adults at high cardiovascular risk [ 151 ]. Moreover, in an experimental study, it was also found that moderate red wine consumption decreased serum hepcidin levels and increased iron bioavailability in patients with T2DM, while phenolic substances in red wine inhibited intestinal iron absorption [ 140 ], thereby effectively reducing the risk of ferroptosis in patients with T2DM. Notably, a cohort held by Mitchell et al of Swedish men and women included in a survey of 5,0755 men and women who were scored on the MD diet found that a reduced risk of hip fracture was directly associated with adherence to the MD diet and was not mediated by T2DM or BMI [ 152 ].…”

Nutritional Modulation of Hepcidin in the Treatment of Various Anemic States

“…Similarly, red wine, due to its high content of polyphenols, is usually not recommended in the diet of anemic people [88]. Yet, the moderate consumption of red wine for 3 weeks reduced the expression of hepcidin in healthy subjects and those with type 2 diabetes [91], improving iron trafficking. Tucum-do-cerrado (Bactris setosa Mart.)…”

Recovery of Value-Added Compounds from Winery Wastewater: A Review and Bibliometric Analysis

“…Since then, wine manufacturing has been industrialized and is now considered an important social-economic product included in the Mediterranean Diet. In fact, moderate wine intake may have health benefits such as helping diabetic type 2 control [2], antiinflammatory effects in ulcerative patients, and gut and oral microbiome improvement [3], the antimicrobial effect [4], the anticarcinogenic effect [5], and increasing levels of HDL [6]. Some of these benefits may come from phenolic compounds, which are a class with many molecules that are secondary metabolic products of plants.…”