Until recent decades, wine was seen as one of the culprits behind high blood pressure, cancer and liver damage. Studies show that moderate wine consumption provides several health benefits, from boosting blood vessel function to lowering stroke risk. In addition, wine consumption may lower levels of C-reactive protein, a marker for heart disease.
C-reactive Protein
C-reactive protein is a protein found in your blood that’s an indicator of inflammation that contributes to heart disease in your body. Higher C-reactive protein levels suggest higher levels of inflammation and a greater risk for heart disease. According to MayoClinic.com, an average C-reactive protein level is between 1.0 and 3.0 mg/dL, whereas high C-reactive protein is greater than 3.0 mg/dL.
Red Wine
Scientists at the University of Barcelona in Spain investigated the impact of red wine on inflammatory markers of atherosclerosis, such as C-reactive protein, in healthy men. Participants were assigned to receive 30 g of ethanol from red wine daily for 28 days. C-reactive protein was measured before and after the treatment. Researchers reported in the July 2004 issue of “Atherosclerosis” that subjects drinking red wine experienced significant reductions in C-reactive protein levels.
Reduces C-reactive Protein
Similar results were also seen in another study published in the January 2006 issue of the “European Journal of Clinical Nutrition.” Researchers at the University of Palermo in Italy examined the impact of Sicilian red wine consumption on inflammatory markers in adults. Participants adhered to a diet with or without 250 ml of Sicilian red wine for four weeks. Scientists observed that those drinking Sicilian red wine experienced a significant decrease in C-reactive protein levels.
No Effect
Not all studies support the idea that wine lowers C-reactive protein levels. Another study published in the March-April 2005 issue of “Alcohol and Alcoholism” found that red wine had no effect on C-reactive protein levels. Researchers at Ulleval University Hospital in Norway assigned subjects a daily glass of red wine, which contained 15 g of alcohol, daily for three weeks. They concluded that red wine consumption didn’t reduce C-reactive protein levels.
References
- Mayo Clinic; C-reactive Protein Test; December 2009
- "Atherosclerosis"; Different Effects of Red Wine and Gin Consumption on Inflammatory Biomarkers of Atherosclerosis: a Prospective Randomized Crossover Trial. Effects of Wine on Inflammatory Markers; R. Estruch et al.; July 2004
- "European Journal of Clinical Nutrition"; Effects of Moderate Sicilian Red Wine Consumption on Inflammatory Biomarkers of Atherosclerosis; G. Avellone et al.; January 2006
- "Alcohol and Alcoholism"; A Daily Glass of Red Wine: Does It Affect Markers of Inflammation?; L. Retterstol et al.; March-April 2005
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