Red Wine Reduces Fat Intake From a Meal

Byron's Comments:

The reduction in meal-related fat absorption from red wine helps to explain, in part, why the French can eat higher saturated fat with fewer cardiovascular problems.

Study Title:

Polyphenolics and fat absorption.

Study Abstract:

OBJECTIVES: To elucidate whether the acute consumption of red wine polyphenolic compounds regulates lipid and lipoprotein metabolism in dyslipidemic postmenopausal women.

DESIGN: Eight dyslipidemic postmenopausal women each consumed a mixed meal accompanied by either water, dealcoholized red wine or alcoholic red wine on three separate visits, in a random order, 2 weeks apart. One fasting and six hourly postmeal blood samples were taken and analyzed for plasma apolipoprotein B48 (apoB48; specific marker of chylomicrons (CM) and their remnants (CMR)); total-, LDL- and HDL-cholesterol; triglycerides (TAG); insulin and glucose at each time point.

RESULTS: There was a decrease in postprandial apoB48 levels after alcoholic and nonalcoholic red wine consumption compared to water.

CONCLUSION: Red wine attenuates postprandial CM and CMR levels in plasma, possibly by delaying the absorption of dietary fat, as suggested by a decrease in plasma apoB48 levels. The reduction of postprandial lipoproteins in circulation after red wine consumption may partly explain the low cardiovascular mortality rates among the French.

Study Information:

S Pal, M Naissides and J Mamo. Polyphenolics and fat absorption. International Journal of Obesity  2004 November  28, 324–326.
Dietetics and Food Sciences, School of Public Health, Curtin University of Technology, Bentley 6000, Western Australia.

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