Can Drinking Wine Decrease the Risk of Heart Disease

A few years back it was recognized that there was a decreased incidence of heart disease in France despite the consumption of a high fat diet, a phenomenon referred to as the "French Paradox." Since it was well known that this population and others such as Denmark also drink a lot of red wine, scientists began to investigate the potential benefits of red wine. The consumption of wine in these regions is chronic yet only moderate—one to four glasses daily. Red wine consumption has been recognized to reduce the incidence of heart disease by perhaps helping keep blood pressure lower, reducing blood clot formation, and reducing LDL oxidation. It is also likely that substances found in red wine, such as quercetin, resveratrol, and similar molecules, provide much of the benefit. Interestingly, the prophylactic effects of alcohol are not limited only to red wine. Researchers have determined that alcohol in a variety of forms (that is, liquor, wine, and beer) consumed chronically but in smaller quantities is associated with reduced risk of heart disease, however not to the same extent as red wine.

Wine contains nutrients such as quercetin and resveratrol that can support a healthy heart.

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