Red Wine Found to Boost HDL Production

A study conducted in France found that consumption of red wine caused changes in the levels and composition of HDL (high density lipoprotein) particles that could explain how this beverage acts to protect against cardiovascular disease. The report appeared in the August 2002 issue of Alcoholism: Clinical and Experimental Research.

Forty-six men between the ages of 35 and 65 participated in the study. Their dietary patterns, including alcohol intake, were examined, and they completed an extensive questionnaire on their drinking habits. They were categorized into three groups on the basis of their self-reported alcohol consumption: teetotalers, regular drinkers (who drank less than 35 g of alcohol each day), and heavy drinkers (who drank 35 to 60 g of alcohol each day). Blood was collected after an overnight fast, and lipoprotein and lipid profiles were determined.

"Our study shows that the increase in HDL levels observed in regular drinkers is associated with an enrichment of HDL particles in polyunsaturated phospholipids, and particularly in those containing omega-3 fatty acids, an effect that might be, in itself, beneficial against cardiovascular diseases,” explained Dr. Bertrand Perret, a scientist at INSERM (Institut National de la Sante et de la Recherche Medicale, France).




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