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| In Vino Veritas: Its A Drink to Your Health |
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The trail begins in London, in December of 1998, when S. Goya Wannamethee and A Gerald Shaper, researchers from the Royal Free Hospital School of Medicine, found reason to believe that drinking moderate amounts of alcohol reduced risks of coronary heart disease and 鈥渁ll-cause mortality.鈥?Their most interesting finding was that non-drinkers had the highest risk of mortality, moderate drinkers had the lowest risk, and that moderate wine drinkers in particular had a lower risk of heart disease and all-cause mortality than those who drank alcohol in other forms.
The researchers, whose findings were published in the May 1999 issue of the American Journal of Public Health, speculated at the time that the lower mortality risk enjoyed by wine drinkers might simply be attributable to the fact that wine drinkers tend to have other beneficial habits as well. For instance, people who drink wine are not as likely to drink to excess as those who drink beer or spirits. They are also more likely to be well-educated in health issues, from higher socio-economic backgrounds, and to have 鈥渕ore favorable lifestyles鈥?than those who primarily drink beer or other spirits.
Though it may be true that wine drinkers tend to have more healthful lifestyles and find it easier to drink moderately, later research has added to our store of knowledge about the benefits inherent specifically in the fruit of the vine. And apparently, the redder, the better.
In a study published in the April 1999 Issue of the Journal of the American College of Nutrition, researchers compared the effects of red wine, white wine and ethanol on the oxidation of LDL and HDL cholesterol. Since it鈥檚 the oxidation of cholesterol that is the problem in heart disease rather than simple cholesterol levels themselves, researchers wanted to see which substance was most effective at inhibiting oxidation. Their findings? Red wine 鈥渁lmost completely鈥?inhibited LDL and HDL oxidation. White wine was much less effective and ethanol had no effect at all. While admitting that their experiments did not reveal the actual mechanism that produced the results, the researchers noted that 鈥淭he antioxidant components of red wine include the polyphenol flavonoids catechin and quercetin and the phytoalexin resveratrol,鈥?components already known as inhibitors of LDL oxidation. But then, red wine has long been associated with the 鈥淔rench Paradox鈥濃�攁 phenomenon first noted by Samuel Black in 1819. The Irish physician was the first to note in a study that, despite their higher fat intake, the French had a lower incidence of heart disease than other Western nations. He concluded the connection must be to their climate and their 鈥渕oral affections.鈥?While we won鈥檛 take issue with French morals for fear of succumbing to the 鈥渂lack pot鈥?paradox, we must point out that science has finally been ab上一页 [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] 下一页 更多英语知识学习请访问:英语学习
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