Moderate wine consumption can contribute to prevent thrombosis

Dietary patterns play a crucial role in the high incidence and prevalence of cardiovascular disease (CVD) and other chronic non-communicable diseases. The Mediterranean diet (Med Diet) has been suggested as an effective eating pattern for preventing and managing CVD. Moderate wine consumption is a characteristic of the Med Diet. Although some recommendations advocate for zero alcohol consumption, numerous epidemiological studies suggested that 20–30 g of alcohol (approximately 160–250 ml of wine) per day is associated with a lower risk of CVD. The benefits of wine, compared with other alcoholic beverages, are thought to be linked to its bio-active compounds – polyphenols such as anthocyanins, flavanols, phenolic acids and stilbenes – with their potent anti-inflammatory and anti-thrombotic effects.

It has been shown that moderate wine consumption can influence haemostatic balance (which is the delicate balance between blood clotting and clot dissolution) by modulating platelet function, fibrinolytic activity and endothelial function. This may contribute to protect against CVD and reduce a possible thrombosis. InflammationInflammation is a type of nonspecific immune response that defends the body against the constant thr... and thrombosis, in addition to oxidative stress, are key pathological mechanisms involved in many diseases, including CVD. Platelet activating factor (PAF) (*) is a strong lipid mediator of inflammation and thrombosis and plays a critical role in the initiation and progression of atherosclerosis.

The aim of this randomized, single-blind study was to evaluate the effects of light to moderate red wine consumption on PAF (*) metabolism and action, along with thrombotic biomarkers, in patients with coronary heart disease. These effects were compared with those of alcohol abstention and with an alcoholic beverage that does not contain the polyphenols of wine.

The results showed that regular light to moderate wine consumption in men with CVD improved the activity of enzymes involved in the metabolism of PAF (*) and platelet aggregation – compared with both the control group (which abstained from alcohol) and the group that consumed an alcoholic beverage lacking the beneficial bioactive compounds of wine. Although alcohol itself offers some cardiovascular benefits (such as increasing HDL-cholesterol) by preventing platelet aggregation and enhancing fibrinolysis, wine with its polyphenols is considered to provide superior health benefits.

The authors concluded that even though consumption of alcoholic beverages can be harmful and should be part of a balanced, healthy dietary pattern, regular moderate wine consumption seems to have benefits on the enzyme activity of the PAF metabolism, regardless of ethanol content. The platelet aggregation was probably reduced through different mechanisms compared to alcohol. Although these findings need to be replicated in other population groups and to be confirmed with other inflammatory markers, they provide preliminary evidence on the potential inclusion of light to moderate wine consumption in dietary interventions for men with heart disease.

(*) Platelet activating factor (PAF) is a tiny molecule that plays a big role in blood clotting and inflammation. It’s like a signal that tells platelets (tiny blood cells) to stick together and also triggers the release of substances that cause inflammation, such as histamine and serotonin. PAF is produced by certain immune cells like mast cells and basophils