Original Article
European Journal of Clinical Nutrition (2006) 60, 41–47. doi:10.1038/sj.ejcn.1602265; published online 31 August 2005
Effects of moderate Sicilian red wine consumption on inflammatory biomarkers of atherosclerosis
Guarantor: G Avellone.
Contributors: The study was designed by GA and VDG. RDS and GR were responsible for the laboratory measurements and VDG carried out the data analysis. All authors contributed to the final version of the manuscript.
G Avellone1, V Di Garbo1, D Campisi1, R De Simone1, G Raneli1, R Scaglione1 and G Licata1
1Institute of Clinical Medicine, University of Palermo, Palermo, Italy
Correspondence: G Avellone, Via De Gasperi 203, 90146 Palermo, Italy. E-mail: ginoavellone@libero.it
Received 14 January 2005; Revised 29 June 2005; Accepted 4 July 2005; Published online 31 August 2005.
Abstract
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, TGF
1, 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,TGF1, 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.
Keywords:
red wine, risk factors, TGF1, hs-CRP, Mediterranean diet
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Effects of moderate Sicilian red wine consumption on inflammatory biomarkers of atherosclerosis
European Journal of Clinical Nutrition Original Article
