title: The effect of red and white wines on nonheme-iron absorption in humans.
abstract: The effect of the phenolic compounds in wine was examined in this study by performing radioiron-absorption measurements from extrinsically labeled test meals in 33 human subjects. In four separate studies we observed that absorption was 2- to 3-fold higher from white wine containing a low concentration of polyphenols than from two red wines containing a 10-fold higher concentration of polyphenols. The interaction between the polyphenols and alcohol in wine was evaluated by reducing the alcohol content of the wines by approximately 90%. When the alcohol concentration was reduced, there was a significant 28% decrease in nonheme-iron absorption with red wine but no effect with white wine. The inhibitory effect of red wines with reduced alcohol content was about twofold greater when they were consumed with a small bread roll than when taken without food. Our findings indicate that the inhibitory effect of phenolic compounds in red wine is unlikely to affect iron balance significantly.
authors.affiliation: Department of Medicine, Kansas University Medical Center, Kansas City 66160-7402.
authors.forename: J D
authors.initials: JD
authors.lastname: Cook
authors.forename: M B
authors.initials: MB
authors.lastname: Reddy
authors.forename: R F
authors.initials: RF
authors.lastname: Hurrell
mesh_terms: D000328:Adult; D005260:Female; D005419:Flavonoids; D006801:Humans; D007408:Intestinal Absorption / Q000187:drug effects / Q000502:physiology*; D007501:Iron / Q000493:pharmacokinetics*; D008297:Male; D010636:Phenols / Q000032:analysis / Q000494:pharmacology; D011108:Polymers / Q000032:analysis / Q000494:pharmacology; D059808:Polyphenols; D014920:Wine
chemical_list: D005419:Flavonoids; D010636:Phenols; D011108:Polymers; D059808:Polyphenols; D007501:Iron