Red Wine May Not Have Health Benefits Previously Believed

Red Wine May Not Have Health Benefits Previously Believed

The chemical in red wine which has been thought to prevent damage inside blood vessels, help reduce the low density lipoprotein and even stop clots in the blood is known as resveratrol, yet new research has shown that red wine may not have the health benefits previously believed and the previous hype may not have been entirely true.

Resveratrol is also considered an antioxidant and is located in the skin of red grapes and has been believed to aid in the fight against cellular aging and also help in reducing inflammation. Yet a new study that tested nearly 800 men and women in the Chianti area of Italy discovered that resveratrol just may not be as effective as had been formerly believed in fighting against cancer, heart disease and premature death.

The research study, known as Resveratrol Levels and All-Cause Mortality in Older Community-Dwelling Adults, was printed up in the journal JAMA Internal Medicine. Dr. Richard Semba, who led the study, believed the Italian location of Chianti would be the best to examine the real effects of resveratrol because very few individuals take any kind of supplements in that area. The study was held from the years of 1998 to 2009 in two towns located in the region.

The volunteers were asked to record their daily intake of red wine. While they did, the researchers repeatedly collected samples of the applicants’ urine and tested the various specimens for levels of resveratrols.  Less than one percent of the study population was ingesting any types of vitamins, minerals or herbal supplements of any type. That way researchers were most likely able to be sure that any derivatives of the resveratrol were from drink and food taken in and not from any pills. By the scientists being in one of Italy’s most productive wine producing districts, red wine was a normal feature in the majority of individuals’ daily diets.

From the urine samples, the researchers did not see any major changes in the volunteers’ degrees of heart disease, cancer or premature death when they measured resveratrol’s analysis. Such results further reinforced the idea that when a food encompasses a certain antioxidant, it does not automatically mean it contains a superior healing effect when it is eaten or drunk.

Of all the study’s applicants, about one-third passed away during the study. It was found that nearly 30 percent of those who started out as being healthy came down with heart disease, and nearly five percent were diagnosed with cancer. However if a participant had taken in large amounts of resveratrol or not any at all, the research report did not show any difference in cancer rates, heart disease or premature death.

The scientists concluded that in communities with older adults, complete urinary resveratrol concentration did not appear to be associated with cancer, heart disease or even predict mortality. Resveratrol levels mixed with a Western diet is not believed to have any real significant influence on health or mortality of the population that was in this research study.

Resveratrol is also found in dark chocolate, yet the researchers state that their discoveries do not shed a great light on any food that had the antioxidant. They stated that individuals do not need to be completely relying on resveratrol rich items in the hope of improving the health of their hearts, lessening the chance of cancer or hoping it will help them live longer because based on this 12 year long research study, that is not going to happen. So the long held belief that resveratrol which was believed to prevent damage inside blood vessels, help reduce the low density lipoprotein and even stop clots in the blood just may not be true.

By Kimberly Ruble


The L.A. Times

The Daily Mail

Science World Report

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