Researcher: Red wine may not be so healthy

Most red wine may not be as good for the heart as media reports have suggested and may even be harmful, according to a review presented at the American Heart Association’s Scientific Sessions.

John Folts, a professor of cardiovascular medicine and nutritional science and an expert on the cardiovascular benefits of grape flavonoids, presented the findings.

“For 20 years, scientific research describing the heart-healthy benefits of consuming red wine has found its way into the lay press. Many people think that drinking red wine will reduce their risk of heart attack and stroke,” Folts says. “And that may be true, but probably only if you drink the expensive stuff.”

Folts’ comments are based on a review of his own and others’ research.

Red wine contains polyphenolic compounds called flavonoids, which have been shown in many studies to reduce a wide variety of cardiac risk factors and, in some population studies, to reduce the risk of actually having a heart attack, he says.

“But what is often overlooked,” Folts notes, “is that it also contains alcohol, which is a pro-inflammatory and pro-oxidant substance, and which may increase risk factors for heart disease. The ratio of the amount of flavonoids to alcohol in red wine very likely determines if the wine is going to be heart-healthy, neutral or possibly harmful.”

Research suggests that if the red wine contains a large amount of flavonoids, they overcome the negative effects of alcohol and result in a net health benefit. However, many red wines do not contain enough flavonoids to overcome the negative effects. Thus, there may be little or no benefit to gain from consuming these red wines.