Red Wine Reduces Fat Intake From a Meal
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.
S Pal, M Naissides and J Mamo.
Polyphenolics and fat absorption.
International Journal of Obesity
Dietetics and Food Sciences, School of Public Health, Curtin University of Technology, Bentley 6000, Western Australia.