Alcohol, wine and cardiovascular disease, two sides of the same coin

Estruch, Ramón; Lamuela‐Raventós, Rosa María

doi:10.1007/s11739-010-0391-8

Cited by 10 publications

(6 citation statements)

References 15 publications

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“…Polyphenols, which are present in varying degrees in alcoholic beverages, have antioxidant properties, particularly in wines among which red wine has the highest concentrations of phenolic compounds (21). Studies have shown that wines exhibit beneficial properties which are independent of the presence of alcohol, and should be attributed to their polyphenolic contents (22,23). Red wine provides additional benefits to other alcoholic beverages probably due to its higher polyphenolic content, by decreasing blood pressure, inhibiting the oxidation of lowdensity lipoprotein particles and other favorable effects on the cellular redox state, improving endothelial function, inhibiting platelet aggregation, reducing inflammation and cell adhesion, and activating proteins that prevent cell death (21).…”

Section: Discussionmentioning

confidence: 99%

COVID-19 Risk Appears to Vary Across Different Alcoholic Beverages

et al. 2022

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Objectives: To evaluate the associations of status, amount, and frequency of alcohol consumption across different alcoholic beverages with coronavirus disease 2019 (COVID-19) risk and associated mortality.Methods: This study included 473,957 subjects, 16,559 of whom tested positive for COVID-19. Multivariate logistic regression analyses were used to evaluate the associations of alcohol consumption with COVID-19 risk and associated mortality. The non-linearity association between the amount of alcohol consumption and COVID-19 risk was evaluated by a generalized additive model.Results: Subjects who consumed alcohol double above the guidelines had a higher risk of COVID-19 (1.12 [1.00, 1.25]). Consumption of red wine above or double above the guidelines played protective effects against the COVID-19. Consumption of beer and cider increased the COVID-19 risk, regardless of the frequency and amount of alcohol intake. Low-frequency of consumption of fortified wine (1–2 glasses/week) within guidelines had a protective effect against the COVID-19. High frequency of consumption of spirits (≥5 glasses/week) within guidelines increased the COVID-19 risk, whereas the high frequency of consumption of white wine and champagne above the guidelines decreased the COVID-19 risk. The generalized additive model showed an increased risk of COVID-19 with a greater number of alcohol consumption. Alcohol drinker status, frequency, amount, and subtypes of alcoholic beverages were not associated with COVID-19 associated mortality.Conclusions: The COVID-19 risk appears to vary across different alcoholic beverage subtypes, frequency, and amount. Red wine, white wine, and champagne have chances to reduce the risk of COVID-19. Consumption of beer and cider and spirits and heavy drinking are not recommended during the epidemics. Public health guidance should focus on reducing the risk of COVID-19 by advocating healthy lifestyle habits and preferential policies among consumers of beer and cider and spirits.

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Section: Discussionmentioning

confidence: 99%

COVID-19 Risk Appears to Vary Across Different Alcoholic Beverages

et al. 2022

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“…The underlying mechanisms to explain these protective effects against CHD include an increase in high-density lipoprotein (HDL) cholesterol, a decrease in platelet aggregation, a reduction in the levels of fibrinogen and an increase in insulin sensitivity, which have been attributed to the ethanol content in wine. Other studies have provided evidence that wine exhibits beneficial properties which are independent of the presence of alcohol, and should be attributed to their polyphenolic content [20,21]. …”

Section: Introductionmentioning

confidence: 99%

Wine, Beer, Alcohol and Polyphenols on Cardiovascular Disease and Cancer

et al. 2012

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Since ancient times, people have attributed a variety of health benefits to moderate consumption of fermented beverages such as wine and beer, often without any scientific basis. There is evidence that excessive or binge alcohol consumption is associated with increased morbidity and mortality, as well as with work related and traffic accidents. On the contrary, at the moment, several epidemiological studies have suggested that moderate consumption of alcohol reduces overall mortality, mainly from coronary diseases. However, there are discrepancies regarding the specific effects of different types of beverages (wine, beer and spirits) on the cardiovascular system and cancer, and also whether the possible protective effects of alcoholic beverages are due to their alcoholic content (ethanol) or to their non-alcoholic components (mainly polyphenols). Epidemiological and clinical studies have pointed out that regular and moderate wine consumption (one to two glasses a day) is associated with decreased incidence of cardiovascular disease (CVD), hypertension, diabetes, and certain types of cancer, including colon, basal cell, ovarian, and prostate carcinoma. Moderate beer consumption has also been associated with these effects, but to a lesser degree, probably because of beer’s lower phenolic content. These health benefits have mainly been attributed to an increase in antioxidant capacity, changes in lipid profiles, and the anti-inflammatory effects produced by these alcoholic beverages. This review summarizes the main protective effects on the cardiovascular system and cancer resulting from moderate wine and beer intake due mainly to their common components, alcohol and polyphenols.

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“…This opposing effect between high consumption of wine and beer may be related to their different polyphenolic content (Arran et al 2012). Amongst the complex mechanisms that may be contributing to the protective effect of wine on the risk of MI is the decrease in fasting insulin and glucose levels, attributed to either the ethanol and/or polyphenolic content (Ruf 2003;Estruch and Lamuela-Raventos 2010;Schrieks et al 2015). Additionally, while both wine and beer lower postprandial glycaemia, the effect is stronger for wine than for beer (Brand-Miller et al 2007).…”

Section: Discussionmentioning

confidence: 99%

The impact of frequency, pattern, intensity, and type of alcohol consumption, and its combined effect with smoking on inflammation, lipid profile, and the risk of myocardial infarction

Attard

Dingli

Doggen

et al. 2019

J Public Health (Berl.)

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Aim To determine the risk of myocardial infarction (MI) associated with pattern, frequency, and intensity of alcohol consumption, type of alcoholic beverage, and the combined effect of alcohol and smoking on risk of MI, inflammation, and lipid profile. Method A total of 423 cases with a first MI and 465 controls from the Maltese Acute Myocardial Infarction (MAMI) Study were analysed. Data was collected through an extensive interviewer-led questionnaire, along with measurements of various blood parameters. Medians and the Mann-Whitney test were used to assess effect of different drinking patterns, frequency, intensity, and smoking and drinking combinations on hs-CRP and lipid profile. Odds ratios, adjusted for the conventional risk factors of MI (AdjORs), were calculated as an estimate of the relative risk of MI. Results Regular alcohol consumption protected against MI [AdjOR 0.6 (95% CI 0.4-0.9)] while daily binge drinking increased risk [AdjOR 5.0 (95% CI 1.6-15.0)] relative to regular drinkers who did not binge drink. Whereas moderate weekly consumption of wine protected against MI, high weekly consumption of beer conveyed a deleterious effect. Alcohol consumption decreased risk of MI independent of smoking status. Frequent alcohol consumption was associated with higher HDL-, non-HDL-, total cholesterol and triglycerides, and lower hs-CRP. Total and HDL-cholesterol increased and BMI decreased with increasing quantity of weekly alcohol consumption relative to the non-regular drinkers. The effect of smoking on lipid profile and hs-CRP was less pronounced in current drinkers than in those who were non-regular drinkers. Conclusion The protective effect of alcohol consumption was dependent on the pattern, frequency, type, and intensity of alcohol consumed. Alcohol modified the effects of smoking on the lipid profile. Regular drinking attenuated the effect of smoking on hs-CRP and lipid profile.

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Alcohol, wine and cardiovascular disease, two sides of the same coin

Cited by 10 publications

References 15 publications

COVID-19 Risk Appears to Vary Across Different Alcoholic Beverages

COVID-19 Risk Appears to Vary Across Different Alcoholic Beverages

Wine, Beer, Alcohol and Polyphenols on Cardiovascular Disease and Cancer

The impact of frequency, pattern, intensity, and type of alcohol consumption, and its combined effect with smoking on inflammation, lipid profile, and the risk of myocardial infarction

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