Moderate alcohol intake, particularly from drinking wine, is associated with higher levels of omega-3 fatty acids in plasma and red blood cells, report Italian researchers. The study suggests that wine does better than other alcoholic drinks, suggesting compounds in wine may act as catalysts for higher omega-3 levels.
One drink a day for women and two for men appears to yield the optimum benefit.
The study, known as IMMIDIET, examined over 1,600 citizens from three distinct geographical areas in Europe. All participants underwent a comprehensive medical examination, including a one year recall food frequency questionnaire to assess their dietary intake, alcohol consumption included.
Omega-3 fatty acids, mainly derived from fish, are considered as protective against coronary heart disease and sudden cardiac death, thus their high blood concentration is definitely good for our health.
Acts like a trigger
The researchers found that moderate alcohol drinking acts like a ‘trigger’, boosting the amount of omega-3 fatty acids in our body.
"Several studies have shown that moderate alcohol consumption, including wine, is associated with protection against coronary heart disease and ischemic stroke," says Romina di Giuseppe, lead author of the study. "Although the mechanisms are not completely defined, there was some evidence that alcohol intake might influence the metabolism of essential polyunsaturated fatty acids, as omega-3. That is exactly what we found in our population study. People drinking moderate amounts of alcohol, one drink a day for women and two for men, had higher concentration of omega-3 fatty acids in plasma and red blood cells independently of their fish intake".
Wine the winner
Researchers then turned their attention on the variety of alcoholic beverages consumed in order to see whether the high levels of omega-3 fatty acids detected might be ascribed to alcohol itself or to other substances.
"From our previous studies we know the association between wine drinking and increased concentration of omega-3 fatty acids," says Michel de Lorgeril, co-leader of the study. "Nevertheless, it was not possible to separate the effects of wine from those of beer or spirits. Our new study of three populations with different dietary habits and different consumption of alcoholic beverages types allowed us to explore this aspect."
While the association between alcohol and omega-3 fatty acids was present in both wine drinkers and beer or spirits drinkers, the association was strongest in wine drinkers.
What’s in the wine?
This suggests that components of wine other than alcohol are associated with omega-3 fatty acids concentration. The researchers guess the effect can be ascribed to polyphenols, naturally occurring compounds contained in a different variety of food and beverages, such as wine. Resveratrol is one such polyphenol. Due to their strong antioxidant activity, they are able to reduce oxidation processes caused by free radicals.
Source: Catholic University, Dec 4, 2008
