Wine in moderation: how could and should recent in vitro and in vivo data be interpreted?

In Australia, death from cardiovascular diseases accounts for approximately 25% of all deaths. Epidemiological data suggest that the moderate consumption of alcoholic beverages may significantly reduce the risk of death from cardiovascular disease and indeed from all causes. Data also suggest that the ethanol component common to all alcoholic beverages confers primarily this protection and other data suggests that the wine-specific polyphenolic compounds confer additional protective effects. Is the amount and pattern of consumption really relevant? In vitro and in vivo studies have been undertaken recently, the results of which have both weakened and strengthened the traditional arguments cited on the type, amount and pattern of the consumption of alcoholic beverages. For example, the components of wine may act in concert rather than individually for cancer and cardioprotection, and more rather than less may be required for activity. This paper reviews relevant studies and evaluates critically their results, putting them in context with actual dietary practices rather than guidelines and policies.