Red Wine Could Reduce Fatty Food Risks

A research report published in the January 2008 issue of The FASEB Journal suggests that the food industry could reduce health risks associated with fatty foods by using additives.

One of these additives could be based on research which has discovered that consuming polyphenols (natural compounds in red wine, fruits, and vegetables) simultaneously with high-fat foods might reduce the health risks associated with these foods. Results from the study indicated that the polyphenols were demonstrated to prevent significantly the appearance of toxic food derivative compounds in human blood.

For the study, volunteers were fed three different meals consisting of dark meat turkey cutlets. The control meal consisted of turkey meat and water. The second meal consisted of turkey meat with polyphenols added after cooking (one tablespoon of concentrated wine) followed by a glass of red wine. The third meal consisted of turkey meat with polyphenols added before cooking and then followed by a glass of red wine.

At various time points, researchers took blood and urine samples to measure levels of malondialdehyde (MDA), a natural metabolite of fat digestion known to increase the risk of heart disease and other chronic conditions.

The study found that MDA levels almost quintupled after the control meal, while levels of the compound dropped to almost zero after subjects ate the meals with polyphenols.

So this is yet another study which points to the health benefits of red wine – in moderation of course!