Effects of moderate alcohol consumption on platelet aggregation, fibrinolysis, and blood lipids

Pikaar, N. A.; Wedel, Michel; Beek, E.J. van der; Dokkum, W. van; Kempen, H.J.M.; Kluft, C.; Ockhuizen, Th.; Hermus, R.J.J.

doi:10.1016/0026-0495(87)90163-6

Cited by 149 publications

(69 citation statements)

References 36 publications

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“…Estruch et al (2004) found reduced fibrinogen leves after consumption of both wine and gin. Neither Burr et al (1986) nor Pikaar et al (1987) found changes in fibrinogen levels after consumption of alcohol. Pellegrini et al performed a randomised crossover study with 11 male subjects participating.…”

Section: Discussionmentioning

confidence: 72%

Effect of red wine and red grape extract on blood lipids, haemostatic factors, and other risk factors for cardiovascular disease

Marckmann²,

et al. 2005

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Objective: Some epidemiological studies found a lower risk of cardiovascular disease among wine drinkers than among drinkers of other types of ethanol. This difference might be due to an effect of nonalcohol compounds in wine on important cardiovascular risk factors. The objective of this study was to compare the effect of red wine, nonalcohol compounds of red wine and placebo on established cardiovascular risk factors. Design: A parallel, four-armed intervention study. Subjects: A total of 69 healthy 38-74-y-old men and women. Interventions: Subjects were randomised to either 1: red wine (males: 300 ml/day, 38.3 g alcohol/day, female subjects: 200 ml/ day, 25.5 g alcohol/day), 2: water þ red grape extract tablets (wine-equivalent dose), 3: water þ red grape extract tablets (half dose), or 4: water þ placebo tablets for a period of 4 weeks. No other sources of alcohol or anthocyanin were allowed. Plasma high-density lipoprotein (HDL)-cholesterol (HDL-C), low-density lipoprotein (LDL)-cholesterol (LDL-C), HDL-C/LDL-C-ratio, very-low-density lipoprotein (VLDL)-triacylglycerol, total cholesterol, fibrinogen, factor VII coagulant activity (FVIIc), blood pressure, and body weight were determined before and after intervention. Results: Wine consumption was associated with a significant 11-16% increase in fasting HDL-C and 8-15% decrease in fasting fibrinogen relative to not drinking wine. There were no significant treatment effects on fasting LDL-C, HDL-C/LDL-C-ratio, VLDLtriacylglycerol, total cholesterol, FVIIc, or blood pressure. Drinking wine was associated with relative body weight increments closely corresponding to the energy contributed by the alcohol component. Conclusion: Moderate red wine consumption for 4 weeks is associated with desirable changes in HDL-C and fibrinogen compared with drinking water with or without red grape extract. The impact of wine on the measured cardiovascular risk factors thus seems primarily explained by an alcohol effect. Our finding suggests that the putative difference in cardiac risk associated with wine vs other alcoholic beverages might be rather explained by other life-style confounders than by red wine contents of nonalcohol components.

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Section: Discussionmentioning

confidence: 72%

Effect of red wine and red grape extract on blood lipids, haemostatic factors, and other risk factors for cardiovascular disease

Marckmann²,

et al. 2005

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“…Several studies report that diets enriched with fish, a-linolenic acid and spices, abundant in the case of MD, include substances that reduce or could reduce platelet function (Vognild et al, 1998;Allman et al, 1995;Janssen et al, 1998;Ackerman et al, 2001;Srivastava et al, 1995). Similarly, other reports indicate that the intake of moderate amounts of ethanol or nonalcoholic components of wine, for 2 or more weeks, is associated with a decrease in ex vivo platelet function (Pikkar et al, 1987;Pellegrini et al, 1996;Pace-Asciak et al, 1996;Freedman et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Mediterranean diet, but not red wine, is associated with beneficial changes in primary haemostasis

et al. 2003

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Objective: (1) To compare the effect of an alcohol-free Mediterranean-type diet (MD) and a high-fat diet (HFD) on variables of primary haemostasis (bleeding time, plasma von Willebrand factor and platelet aggregation=secretion). (2) To test whether red wine supplementation modified these variables, independently of the diet. Design, subjects and intervention: Controlled prospective intervention study. Two groups, each consisting of 21 healthy male university students (22 AE 3.4 y), received either MD or HFD during 90 days. Between days 30 and 60, both diets were supplemented with 240 ml=day of red wine. Baseline (T0) and T30, T60 and T90-day samples were drawn. Bleeding time was measured before (day 30) and after (day 60) wine supplementation. No drop out from the study was experienced. Setting: University campus and outpatient nutrition clinic. Results: All baseline (day 0) variables did not differ significantly between study groups. On day 30, individuals on MD had significantly higher levels of plasma b-carotene, folate, ascorbate, and eicosapentaenoic acid in plasma lipid fractions, than those on HFD. Total plasma cholesterol, HDL and LDL did not change significantly in either study group at any time point. After 30 days on each diet, individuals on MD had longer bleeding time (BT) than those on HFD (7.6 AE 2.8 vs 5.8 AE 1.7 min; P ¼ 0.017). BT did not change significantly after I month of wine supplementation (7.1 AE 2.0 vs 5.5 AE 2.0 min, respectively). Plasma von Willebrand factor (vWF : Ag) on day 0 was 89 AE 40 and 111 AE 70% in MD and HFD groups, respectively (P ¼ 0.21). These values did not change significantly at 30, 60 or 90 days. MD intake was associated with an increase in platelet serotonin secretion (P ¼ 0.02) and a marginal increase in platelet aggregation after stimulation with epinephrine (P ¼ 0.07). Wine intake resulted in a marginal decrease in platelet 14 C-5-HT secretion with 4 mM ADP (P ¼ 0.07). However, both platelet aggregation and secretion were consistently increased when using collagen as agonist (1 and 2 mg=ml, P ¼ 0.01). Conclusion: The longer BT in individuals on MD, obtained independently of red wine, denotes less interaction of platelets with the vascular wall, which could be beneficial from the point of view of cardiovascular (CV) risk. This effect is not explained by changes in the measured haemostatic determinants of BT (plasma vWF, ex vivo platelet function), and might be attributed to other as yet unknown vascular factors. Moderate consumption of red wine results in a significant increase in ex vivo platelet aggregation and secretion after stimulation with collagen. This observation contradicts previous reports, although further studies are required to elucidate the influence of this finding on CV risk.

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“…This decreased incidence of MI is likely due to ethanol's pleotropic effects on lipids, platelets, and fibrinolytic activity (5)(6)(7)(8)(9). Recent epidemiological data suggest that drinking alcohol may also improve survival after MI (10)(11)(12), but the mechanisms underlying this cardioprotective effect of ethanol remain uncertain.…”

Section: Introductionmentioning

confidence: 99%

Activation of ɛ protein kinase C correlates with a cardioprotective effect of regular ethanol consumption

Miyamae

Rodriguez

Camacho

et al. 1998

Proc. Natl. Acad. Sci. U.S.A.

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Effects of moderate alcohol consumption on platelet aggregation, fibrinolysis, and blood lipids

Cited by 149 publications

References 36 publications

Effect of red wine and red grape extract on blood lipids, haemostatic factors, and other risk factors for cardiovascular disease

Effect of red wine and red grape extract on blood lipids, haemostatic factors, and other risk factors for cardiovascular disease

Mediterranean diet, but not red wine, is associated with beneficial changes in primary haemostasis

Activation of ɛ protein kinase C correlates with a cardioprotective effect of regular ethanol consumption

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