Effect of red wine consumption on lipoprotein (a) and other risk factors for atherosclerosis

Epidemiological studies have pointed to the role of alcohol,and red wine in particular, in reducing the incidence of coronaryheart disease. This study attempted to distinguish, in vivo,the effects of components specific to red wine and those ofalcohol on lipoproteins, antioxidant status and membrane fluidity.Volunteers (n=20) were given 200 ml of red wine per day for10 days. Following a 6-week washout, this was repeated withwhite wine. Changes within treatment groups were analysed bypaired t tests and repeated measures analysis of variance wasused to distinguish effects of red wine components and alcohol.LDL was prepared by ultracentrifugation and all other assayswere by conventional laboratory techniques. No effect with eithertreatment was detected on total cholesterol, triglycerides,HDL or measures of antioxidant status, including the susceptibilityof LDL to oxidation. Red wine reduced LDL cholesterol (p<0.01),and both treatments reduced LDL apo B (p<0.01) and increasedLDL chohapo B ratio (p<0.01), implying an increase in LDLsize. Potential anti-atherogenic changes specific to red winewere reduction in lipoprotein (a) (p< 0.001) and increasedmembrane fluidity (p<0.01). These results are not in keepingwith the proposed role of red wine components in free-radicalprotection, but the reduction in lipoprotein (a) merits furtherinvestigation.