A glass of wine for the heart — a healthy habit or a convenient myth?

Aim of the study: Background: The objective of this systematic review and meta-analysis was: (i) to examine the association between wine consumption and cardiovascular mortality, cardiovascular disease (CVD), and coronary heart disease (CHD) and (ii) to analyse whether this association could be influenced by personal and study factors, including the participants' mean age, the percentage of female subjects, follow-up time and percentage of current smokers.

Results: The pooled RR for the association of wine consumption and the risk of CHD using the DerSimonian and Laird approach was 0.76 (95% CIs: 0.69, 0.84), for the risk of CVD was 0.83 (95% CIs: 0.70, 0.98), and for the risk of cardiovascular mortality was 0.73 (95% CIs: 0.59, 0.90). Conclusions: This research revealed that wine consumption has an inverse relationship to cardiovascular mortality, CVD, and CHD. Age, the proportion of women in the samples, and follow-up time did not influence this association. Interpreting these findings with prudence was necessary because increasing wine intake might be harmful to individuals who are vulnerable to alcohol because of age, medication, or their pathologies.

Aim of the study: Wine is a complex matrix consisting primarily of water (86%) and ethyl alcohol (12%), as well as other different molecules, such as polyphenols, organic acids, tannins, compound minerals, vitamins and biologically active compounds which play an important role in the specific characteristics of each wine.

Results: According to epidemiological evidence, drinking red wine in moderation lowers the risk of developing cardiovascular disease and diabetes. Red wine contains both alcoholic and non-alcoholic ingredients; however, it is yet unclear which is to blame for these effects. Combining wine with the diet of healthy individuals may add additional benefits. New studies should focus more on the characterization of the individual components of wine, to allow the analysis and study of the impact of each of them on the prevention and treatment of certain diseases.

Aim of the study: Studies evaluating alcohol consumption and cardiovascular diseases have shown inconsistent results.

Results: The study population included a total of 1,579,435 individuals based on 56 cohorts from several countries. We found that moderate wine consumption defined as 1-4 drinks per week was associated with a reduction in risk for cardiovascular mortality when compared with beer or spirits. However, higher risk for cardiovascular disease mortality was typically seen with heavier daily or weekly alcohol consumption across all types of beverages. It is possible that the observational studies may overestimate the benefits of alcohol for cardiovascular disease outcomes. Although moderate wine consumption is probably associated with low cardiovascular disease events, there are many confounding factors, in particular, lifestyle, genetic, and socioeconomic associations with wine drinking, which likely explain much of the association with wine and reduced cardiovascular disease events. Further prospective study of alcohol and all-cause mortality, including cancer, is needed.

Aim of the study: The objective of the European project FAIR CT 97 3261 "Wine & Cardiovascular Disease" was to have insight into the biological effects and mechanisms of wine constituents as protective factors against cardiovascular disease and to evaluate their clinical relevance in the context of a regular and moderate wine consumption (1, 2).

Results: A significant fall was seen, after red wine, in the expression of several markers of cardiovascular risk measured on circulating cell surface or in plasma of volunteers. Finally, a meta-analysis of all available epidemiological studies indicated a significant negative association of moderate wine consumption (150-300 ml daily) with the risk of major cardiovascular events. In conclusion, this FAIR project contributed to the establishment of a biological plausibility to the epidemiological association of moderate wine consumption with prevention of cardiovascular disease. Red wine and RWPE altogether may prove to be beneficial against the major killer of European citizens.

Aim of the study: To examine how consumption of wine, beer, and spirits-both individually and in combination-is associated with mortality. We also assessed the relationship between overall alcohol intake and mortality from cardiovascular disease, ischemic heart disease, cancer, and alcohol-related diseases.

Results: For all-cause death in men and women combined, the hazard ratio was 0.91 (95% confidence interval: 0.88-0.94) for 1-9 glasses/14 days of alcohol, 1.01 (0.96-1.07) for 10-19 glasses, and 1.44 (1.32-1.57) for 20+ glasses versus non-drinkers. Corresponding hazard ratios for ischemic heart disease death were 0.86 (0.77-0.97), 0.82 (0.68-0.98), and 1.09 (0.83-1.43), and for alcohol-related deaths 1.63 (1.07-2.49), 4.47 (2.85-7.02), and 13.0 (8.11-20.8). Low wine consumption alone, or combined with low beer or spirits consumption, was associated with hazard ratios of 0.84 (0.78-0.89) to 0.90 (0.84-0.97). Combinations without wine showed hazard ratios ranging from 1.00 (0.95-1.06) to1.06 (1.00-1.13). Low wine consumption was associated with lower mortality than no alcohol consumption, irrespective of low beer or spirits consumption.

Aim of the study: Epidemiological studies suggest that, despite the adverse effects of excessive alcohol intake, low-to-moderate levels of wine consumption have been associated with favorable cardiovascular outcomes. While the biological effects of polyphenol-rich red wine have been extensively studied, less is known about the impact of white wine on myocardial cellular function and the underlying mechanisms.

Results: However, mitochondrial ROS production at respiratory complex I was significantly reduced, particularly during reverse electron transport mimicking ischemia/reperfusion. Transcriptomic analysis revealed modest changes, with no genes meeting the false discovery rate threshold. Analyses based on nominal significance revealed changes associated with mitochondrial electron transfer, protein quality control, apoptosis, and inflammatory signaling. In conclusion, four-week white wine consumption was associated with reduced mitochondrial ROS without impairing cardiac bioenergetics, accompanied by subtle transcriptional responses.

Aim of the study: Type 2 diabetes (T2D) is a prevalent disease worldwide that increases the risk of cardiovascular (CV) complications, disability and mortality. While excessive alcohol consumption is harmful, the effects of moderate wine consumption remain debated.

Results: It should be avoided by vulnerable individuals, and those with comorbidities such as MASLD and other significant liver diseases, peripheral neuropathy or other severe conditions. In conclusion, moderate wine consumption may be associated with a reduction in the risk of developing T2D and with several CV benefits in patients with T2D. Vulnerable patients should abstain and individuals who currently do not drink alcohol should not start drinking. If wine is consumed, intake should always remain moderate (as low as possible), within healthy meals and only after individual clinical assessment.

Aim of the study: The relationship between alcohol consumption and the incidence of myocardial infarction (MI), stroke and all-cause mortality exhibits significant regional variation. This prospective study aimed to investigate this association analyzing data from a cohort of Swedish men aged 45-50 years at baseline, evaluating subgroups over various time intervals, and compiling data on cardiovascular endpoints.

Results: No statistically significant association was observed between alcohol consumption and stroke (p > 0.05). However, alcohol consumption was associated with lower odds of MI (OR = 0.57, 95% CI: 0.41-0.79) and a slight increase in survival time (HR = 0.997, 95% CI: 0.995-1.000). Alcohol consumers had a median survival advantage of 1.3 years compared to non-consumers. All beverage types showed a negative association with all-cause mortality (total alcohol: OR = 0.57; beer: OR = 0.68, 95% CI: 0.50-0.92; wine: OR = 0.55, 95% CI: 0.41-0.75). Conversely, beer consumption was linked to higher odds of MI (OR = 1.70, 95% CI: 1.05-2.75). While alcohol consumption in middle-aged men after 30 years follow-up is associated with increased survival time, beer correlates with a higher likelihood of MI.