title: Red wine intake but not other alcoholic beverages increases total antioxidant capacity and improves pro-inflammatory profile after an oral fat diet in healthy volunteers.
abstract: BACKGROUND
  Different alcoholic beverages exert different effects on inflammation and oxidative stress but these results are controversial and scanty in some aspects. We analyze the effect of different alcoholic beverages after a fat-enriched diet on lipid profile, inflammatory factors and oxidative stress in healthy people in a controlled environment.
  
  
  METHODS
  We have performed a cross-over design in five different weeks. Sixteen healthy volunteers have received the same oral fat-enriched diet (1486kcal/m(2)) and a daily total amount of 16g/m(2) of alcohol, of different beverages (red wine, vodka, brandy or rum) and equivalent caloric intakes as sugar with water in the control group. We have measured the levels of serum lipids, high sensitivity C-reactive protein (hsCRP), tumor necrosis factor α (TNFα), interleukin 6 (IL-6), soluble phospholipase A2 (sPLA2), lipid peroxidation (LPO) and total antioxidant capacity (TAC).
  
  
  RESULTS
  Red wine intake was associated with decreased of mean concentrations of hsCRP, TNFα and IL-6 induced by fat-enriched diet (p<0.05); nevertheless, sPLA2 concentrations were not significantly modified. After a fat-enriched diet added with red wine, TAC increased as compared to the same diet supplemented with rum, brandy, vodka or the control (water with sugar) (p<0.05).
  
  
  CONCLUSIONS
  Moderate red wine intake, but not other alcoholic beverages, decreased pro-inflammatory factors and increased total antioxidant capacity despite a fat-enriched diet intake in healthy young volunteers.
authors: Internal Medicine, Hospital Gregorio Marañón, Department of Medicine, School of Medicine, Universidad Complutense, Madrid, Spain; Instituto de investigación Sanitaria Gregorio Marañón (IiSGM), Madrid, Spain.
authors: A
authors: A
authors: Torres
authors: Department of Physiology, School of Medicine, Universidad Complutense, Madrid, Spain; Instituto de investigación Sanitaria Gregorio Marañón (IiSGM), Madrid, Spain.
authors: V
authors: V
authors: Cachofeiro
authors: Internal Medicine, Hospital Gregorio Marañón, Department of Medicine, School of Medicine, Universidad Complutense, Madrid, Spain; Instituto de investigación Sanitaria Gregorio Marañón (IiSGM), Madrid, Spain.
authors: J
authors: J
authors: Millán
authors: Department of Physiology, School of Medicine, Universidad Complutense, Madrid, Spain; Instituto de investigación Sanitaria Gregorio Marañón (IiSGM), Madrid, Spain.
authors: V
authors: V
authors: Lahera
authors: Instituto Biología y Genética Molecular, CSIC-UVA, Valladolid, Spain.
authors: M L
authors: ML
authors: Nieto
authors: Instituto Biología y Genética Molecular, CSIC-UVA, Valladolid, Spain.
authors: R
authors: R
authors: Martín
authors: Internal Medicine, Hospital Gregorio Marañón, Department of Medicine, School of Medicine, Universidad Complutense, Madrid, Spain; Instituto de investigación Sanitaria Gregorio Marañón (IiSGM), Madrid, Spain.
authors: E
authors: E
authors: Bello
authors: Internal Medicine, Hospital Gregorio Marañón, Department of Medicine, School of Medicine, Universidad Complutense, Madrid, Spain; Instituto de investigación Sanitaria Gregorio Marañón (IiSGM), Madrid, Spain. Electronic address: lalvarezsalaw@gmail.com.
authors: L A
authors: LA
authors: Alvarez-Sala
keywords: Alcohol intake; Consumo de alcohol; Dieta rica en grasas; Estrés oxidativo; Inflamación; Inflammation; Oral fat diet; Oxidative stress