Long term effects of red wine consumption in brain: an MRI, fMRI and neuropsychological evaluation study

Campane, Lucas Zoppi; Nucci, Mariana Penteado; Nishiyama, Marcelo; Zuben, Marina Von; Amaro, Edson; Luz, Protásio Lemos da

doi:10.1080/1028415x.2022.2108258

Cited by 3 publications

(1 citation statement)

References 29 publications

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“…However, the potential explanations for this relationship may be related to the compounds present in red wine. Alcohol consumption, including red wine, has been linked to various health conditions, such as liver disease, cancer and CVD, which can heighten the risk of developing severe COVID-19 complications and hospitalisation ( 29 , 30 ) . Furthermore, excessive red wine consumption could detrimentally affect the immune system and overall health, potentially increasing the susceptibility to viral infections and severe COVID-19 outcomes ( 31 , 32 ) .…”

Section: Discussionmentioning

confidence: 99%

Causal effects of dietary habits on COVID-19 susceptibility, hospitalisation and severity: a comprehensive Mendelian randomisation study

Li,

Wang,

Wang

et al. 2023

Br J Nutr

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This study aimed to investigate the causal effect of dietary habits on COVID-19 susceptibility, hospitalisation and severity. We used data from a large-scale diet dataset and the COVID-19 Host Genetics Initiative to estimate causal relationships using Mendelian randomisation. The inverse variance weighted (IVW) method was used as the main analysis. For COVID-19 susceptibility, IVW estimates indicated that milk (OR: 0·82; 95 % CI (0·68, 0·98); P = 0·032), unsalted peanut (OR: 0·53; 95 % CI (0·35, 0·82); P = 0·004), beef (OR: 0·59; 95 % CI (0·41, 0·84); P = 0·004), pork (OR: 0·63; 95 % CI (0·42, 0·93); P = 0·022) and processed meat (OR: 0·76; 95 % CI (0·63, 0·92); P = 0·005) were causally associated with reduced COVID-19 susceptibility, while coffee (OR: 1·23; 95 % CI (1·04, 1·45); P = 0·017) and tea (OR: 1·17; 95 % CI (1·05, 1·31); P = 0·006) were causally associated with increased risk. For COVID-19 hospitalisation, beef (OR: 0·51; 95 % CI (0·26, 0·98); P = 0·042) showed negative correlations, while tea (OR: 1·54; 95 % CI (1·16, 2·04); P = 0·003), dried fruit (OR: 2·08; 95 % CI (1·37, 3·15); P = 0·001) and red wine (OR: 2·35; 95 % CI (1·29, 4·27); P = 0·005) showed positive correlations. For COVID-19 severity, coffee (OR: 2·16; 95 % CI (1·25, 3·76); P = 0·006), dried fruit (OR: 1·98; 95 % CI (1·16, 3·37); P = 0·012) and red wine (OR: 2·84; 95 % CI (1·21, 6·68); P = 0·017) showed an increased risk. These findings were confirmed to be robust through sensitivity analyses. Our findings established a causal relationship between dietary habits and COVID-19 susceptibility, hospitalisation and severity.

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Section: Discussionmentioning

confidence: 99%

Causal effects of dietary habits on COVID-19 susceptibility, hospitalisation and severity: a comprehensive Mendelian randomisation study

Li,

Wang,

Wang

et al. 2023

Br J Nutr

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Combined Effect of Red Wine and Mocha Pot Coffee in Mild Vascular Cognitive Impairment

Pennisi,

Cantone,

Cappellani

et al. 2024

Experimental Gerontology

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The Potential Effects of Red Wine and Its Components on Neurocognitive Disorders: A Narrative Review

Boccardi,

Tagliafico,

Persia

et al. 2024

Nutrients

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Background: The aging population is associated with a net increase in the incidence and prevalence of chronic-degenerative diseases, particularly neurocognitive disorders. Therefore, the identification of preventative strategies to restrain the burden of such chronic conditions is of key relevance. Red wine and its components have accumulated evidence regarding their positive effects in terms of neurological pathologies associated with neurocognitive symptoms. Methods: Based on this background, the present narrative review aims to summarize the state-of-the-art evidence on the effects of red wine and its components on neurocognitive disorders in both preclinical and clinical settings. Results: The main findings highlight a protective effect of wine polyphenols present in red wine on dementia in different preclinical models of cognitive decline. The current translational clinical evidence remains uncertain, especially considering the risk-to-benefit ratio of alcohol consumption on brain health. Conclusions: Given the overall health risks associated with red wine consumption and consistent with the prevailing guidelines in the literature, there is insufficient evidence to support light-to-moderate red wine consumption as an effective strategy for preventing these diseases. However, the largely preclinical findings on polyphenols derived from red wine remain of significant interest in this context.

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Long term effects of red wine consumption in brain: an MRI, fMRI and neuropsychological evaluation study

Cited by 3 publications

References 29 publications

Causal effects of dietary habits on COVID-19 susceptibility, hospitalisation and severity: a comprehensive Mendelian randomisation study

Causal effects of dietary habits on COVID-19 susceptibility, hospitalisation and severity: a comprehensive Mendelian randomisation study

Combined Effect of Red Wine and Mocha Pot Coffee in Mild Vascular Cognitive Impairment

The Potential Effects of Red Wine and Its Components on Neurocognitive Disorders: A Narrative Review

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