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Cardiovascular risk and benefits from antioxidant dietary intervention with red wine in asymptomatic
C Apostolidou1, K Adamopoulos2, E Lymperaki3
1Aristotle University of Thessaloniki, School of Engineering, Faculty of Chemical Engineering, Division of Technology Laboratory of Food and Process Engineering, Greece; General Chemical State Laboratory, Greece.
Background & Aims:
The role of red wine in cardiovascular risk prevention has been documented by several epidemiological studies in patients and normocholesterolemic healthy individuals. However, it is unclear whether hypercholesterolemic individuals free of cardiovascular disease would equally benefit from moderate red wine consumption to prevent atherosclerosis and the development of cardiovascular disease.
Methods:
Forty (40) healthy male and female volunteers were recruited, divided into 2 age-adjusted groups according to their total cholesterol levels; in asymptomatic hypercholesterolemics (AHC), and normocholesterolemics (NC). Total Antioxidant Capacity (TAC), Lipid profile, Vitamin E, and cardiovascular risk indexes (Low Density Lipoproteins (LDL)/High Density Lipoproteins (HDL) and Vitamin E/Total Cholesterol (TC) were evaluated in the blood serum of all subjects prior to and 1 month after once daily red wine consumption as well as prior to and after being given a placebo drink following a 1 month wash out period.
Results:
TAC significantly increased after the intervention in all subjects in AHC and NC group with a mean difference (post-pre) 1.78 mmol/l and 0.87 mmol/l, respectively. Vitamin E significantly increased especially in AHC group (13.1% increase) compared to NC group (5.41%) after red wine consumption, with higher increase in the AHC group. There was marginal significant treatment effect (decrease) on fasting LDL/HDL ratio (p = 0.05) and a statistically significant increase on Vitamin E/TC ratio relative to drinking placebo for NC (p < 0.005) and AHC group (p < 0.002).
Conclusions:
Asymptomatic hypercholesterolemic (AHC) individuals are more likely to develop cardiovascular disease as presented by high cholesterol levels in addition to the presence of low baseline serum α-tocopherol (vitamin E) concentrations, leading to atherosclerosis. AHC individuals following an early dietary intervention, seem likely to reduce the risk factors for cardiovascular disease by increasing circulating concentrations of TAC and α-tocopherol (vitamin E) so as vitamin E/TC ratio increases.
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