The anti-inflammatory effects of wine by analyzing the relationship between urinary tartaric acid concentrations and changes in serum inflammatory biomarkers.
By Vijay Kumar MalesuMay 13 2024Reviewed by Lily Ramsey, LLM In a recent study published in The Journal of nutrition, health and aging, a group of researchers investigated the anti-inflammatory effects of wine by analyzing the relationship between urinary tartaric acid concentrations and changes in serum inflammatory biomarkers in PREvención con Diet a MEDiterránea trial participants.
This diet's polyphenols and omega-3 fatty acids help combat inflammation linked to chronic diseases. Despite ongoing debates, many studies confirm red wine's anti-inflammatory benefits attributed to polyphenols. This analysis specifically included a subsample of 217 participants from the Hospital Clinic of Barcelona and Navarra recruitment centers, examining their inflammatory biomarkers and urinary tartaric acid levels.
The statistical analysis included dividing participants into tertiles based on the one-year changes in urinary tartaric acid concentration, and multivariable-adjusted linear regression models were used to explore associations between changes in tartaric acid and inflammatory biomarkers. Adherence to the MedDiet was generally consistent across groups, though slightly lower in the first tertile, and wine consumption was notably lower in the second tertile.
The reliability of urinary tartaric acid as a biomarker for wine consumption was supported by a Receiver Operating Characteristic curve analysis, demonstrating good predictive ability with an Area Under the Curve of 0.818.
Biomarker Research Wine Aging Arthritis Atherosclerosis Chronic Diabetes Diet Fatty Acids Food Frequency Hospital Inflammation Mediterranean Diet Molecule Nutrition Physical Activity Red Wine
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