Wine and coronary heart disease. A short review

Inga Britt Gustafsson, Bruce German

Research output: Contribution to journalArticle

1 Scopus citations


Wine was first used in ancient Egypt for religious ceremonies, thought today to be good for the 'spirit' and representing the blood of Christ in the Holy Communion. More recently, wine is thought to be beneficial to the body, particularly in decreasing the risk of coronary heart disease. This review addresses the hypothesis and discusses the evidence of support. There is consensus that a moderate alcohol intake decreases the risk of coronary heart disease and is supported by ecological, prospective and case control studies. There is, however, no consensus as to whether other components in wine other than alcohol have a protective effect, although mechanistic studies and ecological studies strongly suggest that wine phenolics are important non essential nutrients, reducing CHD mortality. Further studies of absorption, availability, metabolism as well as further mechanistic studies both in vivo and in vitro need to be performed before a firm conclusion can be made as to the association between wine and CHD mortality.

Original languageEnglish (US)
Pages (from-to)58-62
Number of pages5
JournalScandinavian Journal of Nutrition/Naringsforskning
Issue number2
StatePublished - Feb 1997

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

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