title: Drinking pattern of wine and effects on human health: why should we drink moderately and with meals?
abstract: Conclusions of epidemiological studies examining the effects of alcoholic beverages on human health may be unclear and limited if they do not take into account drinking pattern parameters such as beverage type, regular moderate versus binge drinking and drinking with or without meals. This review considers different aspects of drinking patterns and effects on human health with special attention to wine. We particularly discuss the potential underlying mechanisms for epidemiological evidence that the beneficial effects of wine are more evident if consumed with food. In this context, we address the effects of food on blood alcohol concentration and acetaldehyde production in the gastrointestinal tract, the role of wine components and uric acid in counteracting the detrimental effects of postprandial oxidative stress, as well as wine's antimicrobial properties and its potential to act as a digestive aid. In addition to its biological correlates, drinking patterns with regard to different socio-cultural circumstances in different populations are also considered. In order to avoid confusion and misconceptions in the general population because of the hormetic associations of wine with human health, it is important that all medical and scientific information concerning the effect of wine consumption on human health are evidence-based and communicated in a competent, credible and unbiased manner. In conclusion, we propose several practical recommendations concerning wine consumption and consumer information to minimize the risks of alcohol-related harm and to encourage individual responsibility and a healthy lifestyle.
authors.affiliation: Department of Pharmacology, University of Split School of Medicine, Soltanska 2, 21 000 Split, Croatia. mladen.boban@mefst.hr.
authors.forename: Mladen
authors.initials: M
authors.lastname: Boban
authors.affiliation: The Australian Wine Research Institute, PO Box 197, Glen Osmond 5061, SA, Australia.
authors.forename: Creina
authors.initials: C
authors.lastname: Stockley
authors.affiliation: Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 chemin de Leysotte and INRA, ISVV, USC1366 Œnologie, F-33140 Villenave d'Ornon, France.
authors.forename: Pierre-Louis
authors.initials: PL
authors.lastname: Teissedre
authors.affiliation: Dept. Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, via Balzaretti 9, 20133 Milano, Italy.
authors.forename: Patrizia
authors.initials: P
authors.lastname: Restani
authors.affiliation: Deutsche Weinakademie, Gutenbergplatz 3-5, 55116 Mainz, Germany.
authors.forename: Ursula
authors.initials: U
authors.lastname: Fradera
authors.affiliation: Deutsche Weinakademie, Gutenbergplatz 3-5, 55116 Mainz, Germany.
authors.forename: Claudia
authors.initials: C
authors.lastname: Stein-Hammer
authors.affiliation: International Organisation of Vine and Wine (OIV), 18 rue d'Aguesseau - 75008, Paris, France.
authors.forename: Jean-Claude
authors.initials: JC
authors.lastname: Ruf
mesh_terms: D000079:Acetaldehyde / Q000378:metabolism; D000428:Alcohol Drinking; D000067401:Blood Alcohol Content; D004032:Diet; D041981:Gastrointestinal Tract / Q000378:metabolism; D015438:Health Behavior; D006801:Humans; D062407:Meals; D018384:Oxidative Stress; D019518:Postprandial Period; D014527:Uric Acid / Q000097:blood; D014920:Wine
chemical_list: D000067401:Blood Alcohol Content; D014527:Uric Acid; D000079:Acetaldehyde