Moderate red wine consumption in healthy volunteers reduced plasma clearance of apolipoprotein AII

Gottrand, F.; Béghin, Laurent; Duhal, Nathalie; Lacroix, Benoı̂t; Bonte, Jean‐Paul; Fruchart, Jean‐Charles; Luc, Gérald

doi:10.1046/j.1365-2362.1999.00484.x

Cited by 37 publications

(12 citation statements)

References 49 publications

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“…The signal was averaged from three breath-holds using 8 averages in each following 2 dummy scans. The repetition time was 1500 ms, the echo time was 35 ms and the voxel volume was 3x3x3 cm 3 . The water and lipid resonances were fitted in the time domain incorporating prior knowledge using the AMARES algorithm in the jMRUI software package (19,20).…”

Section: Methodsmentioning

confidence: 99%

“…The exact mechanisms behind the metabolic syndrome are not known, but a major culprit seems to be reduction of the metabolic effects of insulin, denoted insulin resistance (2). Results of prospective randomized trials with a duration up to a few months have suggested that intake of moderate amounts of alcohol induces an increase of HDL cholesterol levels (3,4) and also reduces insulin resistance (5), while acute effects of alcohol intake are also related to vasodilation leading to lowered blood pressure. Thus, moderate alcohol intake seems to counteract many components of the metabolic syndrome, perhaps even the insulin resistance itself.…”

Section: Introductionmentioning

confidence: 99%

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Effects of moderate red wine consumption on liver fat and blood lipids: a prospective randomized study

Kechagias¹,

Zanjani²,

Gjellan³

et al. 2011

Annals of Medicine

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Methods: Thirty-two healthy women and 12 healthy men (34±9 years of age) were randomized to consume 150 ml of red wine/day for women (16g ethanol/d) or the double amount for men (33g ethanol/d), or to alcohol abstention during 90 days.Participants underwent proton-nuclear magnetic-resonance spectroscopy for measurement of hepatic triglyceride content (HTGC). Blood samples for assessment of cardiovascular risk were drawn before and after the intervention.Results: After exclusion of three subjects with steatosis at baseline a trend towards increased HTGC was apparent by red wine (before median: 1.1%, range 0.2-3.9%, after median: 1.1%, range 0.5-5.2 %, p=0.059) a difference that was statistically significant compared with abstainers (p=0.02). However, no subject developed hepatic steatosis.LDL-cholesterol was lowered by red wine (-0.3 mmol/l, SE -0.1, 95% CI -0.6 to -0.04). Conclusions:Moderate consumption of red wine during three months increased HTGC in subjects without steatosis at baseline. However, since not a single participant developed steatosis we suggest that the threshold of alcohol consumption to define nonalcoholic fatty liver disease should not be lower than the amount in our study.  The results of this study provide original information about the effect of moderate wine drinking on the hepatic triglyceride content.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of moderate red wine consumption on liver fat and blood lipids: a prospective randomized study

Kechagias¹,

Zanjani²,

Gjellan³

et al. 2011

Annals of Medicine

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“…Daily consumption, less than four weeks (-) 200 mL red or white wine for 10 days did not affect total cholesterol, triglycerides, or HDL levels Sharpe et al 1995 (-) Equivalent of 375 mL alcohol-free red wine extract for 2 weeks did not change triglyceride, total cholesterol, LDL, or HDL cholesterol levels Chopra et al 2000 (+) 250 mL red wine for 4 days (outside mealtime) decreased the LDL/HDL cholesterol ratio Covas et al 2003 (+/-) 300 mL (males) or 200 mL (females) red wine (but not red grape extract) for 4 weeks increased HDL cholesterol; no changes were observed with LDL or total cholesterol levels Hansen et al 2005 (+) 375 mL red wine for 2 weeks increased HDL cholesterol levels Tsang et al 2005 (+) 30 g alcohol (300 mL b ) red (but not dealcoholized red) wine for 2 weeks slightly increased HDL cholesterol and increased efflux of cellular cholesterol Senault et al 2000 (+/-) 400 mL red wine (but not white wine) for 2 weeks increased plasma HDL and triglyceride concentrations; total cholesterol and LDL levels did not change Lavy et al 1994 Daily consumption, four weeks or more (+) 20 g ethanol (220 mL b ) red or white wine for 4 weeks increased HDL cholesterol (females) Sacanella et al 2007 (+) 375 mL white wine for 1 month increased HDL cholesterol and paraoxonase 1 Rajdl et al 2007 (+/-) 375 mL red or white wine (but not grape juice) for 4 weeks raised plasma HDL cholesterol; total cholesterol and triglyceride levels were also increased Goldberg et al 1996 (+) 400 mL red (but not dealcoholized red) wine for 6 weeks reduced LDL cholesterol and increased HDL cholesterol (mildly hypercholesterolemic postmenopausal women) Naissides et al 2006a (+) 50 g (550 mL b ) red wine for 4 weeks increased HDL cholesterol; no change in total cholesterol or triacylglycerols Gottrand et al 1999 disease associated with one glass of wine (150 mL) daily was 0.68 (95% CI: 0.59-0.77) compared with nondrinkers . The second meta-analysis included 19 studies and also found a negative association of moderate wine consumption with the risk of cardiovascular events, with a significant risk reduction at two drinks (300 mL) per day .…”

Section: Dose/effect a Finding Referencementioning

confidence: 98%

Wine and Health: A Review

Guilford

Pezzuto

2011

Am. J. Enol. Vitic.

167

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Abstract:As indicated by epidemiological studies, regular and moderate wine consumption, particularly red wine, has been associated with health benefits. Clinical studies and work performed with animal models indicate that wine may protect against cardiovascular disease, atherosclerosis, hypertension, certain types of cancer, type 2 diabetes, neurological disorders, and metabolic syndrome. The mechanism of action has been attributed to antioxidant, lipid regulating, and anti-inflammatory effects. A variety of wine constituents have been studied in various disease models. Both the alcoholic and polyphenolic components of wine are believed to contribute to these beneficial effects. As wine is a complex mixture, it is likely that a multitude of chemical constituents, as well as their metabolites, work synergistically to impact human health. In sum, although wine drinking may be contraindicated in certain individuals, in healthy people, regular consumption of moderate amounts of wine may protect against certain chronic health conditions.

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“…Another discussed mechanism focusses on an enhanced lipolysis of triglyceride-rich lipoprotein particles, for instance by an alteration in the activity of lipoprotein lipase, cholesterol ester transfer protein, hepatic lipase, and lecithin:cholesterol acyltransferase, although not confirmed by all studies (Hannuksela et al, 1992;Välimäki et al, 1993;Nishiwaki et al, 1994). Moreover, alcohol may delay the cleaning of HDL particles from the blood stream, as demonstrated by intervention studies among primates as well as among men (Cluette-Brown et al, 1985;Gottrand et al, 1999). Two turnover studies, however, failed to show a decreased catabolism of HDL particles in the human body (Malmendier and Delcroix, 1985;De Oliveira E Silva et al, 2000).…”

Section: Alcohol and Risk Factors Of Cardiovascular Disease M Burger mentioning

confidence: 99%

Alcohol consumption and its relation to cardiovascular risk factors in Germany

Burger

Mensink

Brönstrup³

et al. 2004

Eur J Clin Nutr

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Objective: To analyse the association of alcohol consumption and blood lipids, haemostatic factors, and homocysteine in German adults by gender and age groups. Design: Cross-sectional population-based survey. Setting: Data from the German National Health Interview and Examination Survey 1998, representative for age, gender, community size, and federal state. Subjects: From a sample of 7124 Germans between 18 and 79 y old, 2420 women and 2365 men were selected. Only individuals who were not currently receiving medical treatment or did not have disorders related to cardiovascular disease were selected for this study. Results: Using analyses of variance, mean blood levels of total cholesterol, HDL cholesterol, HDL/total cholesterol ratio, total glycerides, fibrinogen, antithrombin III, and homocysteine adjusted for age, socioeconomic status, East/West Germany residence, body mass index, tobacco use, sports activity, and coffee consumption, if appropriate are presented by alcohol consumption groups (0, 40-10, 410-20, 420-30 and 430 g/day). The HDL/total cholesterol ratio increased with higher alcohol groups up to 10-20 g/day ( þ 15%) for women and 430 g/day ( þ 18%) for men, showing the strongest rise among men aged 55-79 y. Fibrinogen decreased with higher alcohol groups up to 10-20 g/day for women and 20-30 g/day for men. Among women, homocysteine levels showed a U-shaped curve with a minimum of 8.49 mmol/l at 10-20 g alcohol/day (À8%, reference: nondrinking), whereas an inverse association was observed for men. Conclusions: Moderate alcohol consumption is associated with favourable levels of several cardiovascular risk factors. The most favourable cardiovascular risk factor profile among women was observed among those drinking 10-20 g alcohol/day. Beneficial effects seem to be more pronounced among older men.

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Moderate red wine consumption in healthy volunteers reduced plasma clearance of apolipoprotein AII

Abstract: The decrease in the fractional catabolic rate of apoAII could lead to an accumulation of apoAII-containing lipoproteins in plasma and account for the dramatic increase in LpAI:AII observed in the plasma of subjects consuming alcohol.

Cited by 37 publications

References 49 publications

Effects of moderate red wine consumption on liver fat and blood lipids: a prospective randomized study

Effects of moderate red wine consumption on liver fat and blood lipids: a prospective randomized study

Wine and Health: A Review

Alcohol consumption and its relation to cardiovascular risk factors in Germany

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