Moderate wine consumption has been shown to lower cardiovascular risk. One of the mechanisms could involve the control of postprandial hyperlipaemia, a well-defined risk factor for atherosclerosis, by reducing the absorption of lipid oxidized species from the meal. The objective of the present study was to investigate whether red wine consumption with a meal is able to reduce the postprandial increase in plasma lipid hydroperoxides and cholesterol oxidation products. In two different study sessions, twelve healthy volunteers consumed the same test meal rich in oxidized and oxidizable lipids (a double cheeseburger), with 300 ml of water (control) or with 300 ml of red wine (wine). The postprandial plasma concentration of cholesterol oxidation products was measured by GC-MS. The control meal induced a significant increase in the plasma concentration of lipid hydroperoxides and of two cholesterol oxidation products, 7-β-hydroxycholesterol and 7-ketocholesterol. The postprandial increase in lipid hydroperoxides and cholesterol oxidation products was fully prevented by wine when consumed with the meal. The authors concluded that the present study provides evidence that consumption of wine with a meal could prevent the postprandial increase in plasma cholesterol oxidation products. Br J Nutr. 2011 Feb 4:1-6. PMID: 21294933.
