Grapevine: Trust Science or Practical Experience When it Comes to Benefits of Red Wine
Scientific health studies are in the news constantly these days, attempting to validate or refute claims made by manufacturers, scientists, the health industry or any number of respected medical and health journals. Much has been written concerning the validity of these studies and whether they conform to strict scientific standards or, rather, are more anecdotal, notwithstanding their strict statistical and control features.
It seems that for every one of us, there exists a study that conforms to our individual beliefs and psychological rationale. One week a study affirms the efficacy of vitamin and mineral supplements, the next week a study affirms the false claims made previously. One week a study validates the benefits of red wine, the next week a study refutes each element of the previous week’s positive study.
I have a difficult time reaching any objective decision on which studies to believe, if any. For example, I have a natural tendency to believe studies that validate the benefits of consuming red wine in moderation. Volumes have been written on the benefits of antioxidants in our food and in our bodies. Each of the many compounds that fall into the broad category of antioxidants (polyphenols, sirtuin proteins) interacts with other compounds to fight the negative effects of our diets and lifestyles. Studies have validated the benefits of red wine: protecting the heart and brain, fighting and preventing cancers, reversing diabetes and obesity, boosting the immune system and slowing the aging process.
Last week a new study reported the lack of any benefit in ingesting resveratrol.
Which conclusion to believe?
It seems to me that of the more than 100 studies that have validated the health benefits of red wine, very few have attributed these benefits solely to resveratrol. There are many antioxidant compounds found in wine, resveratrol being one of them. But in order for resveratrol to have a major health impact, much greater concentrations would have to be present in the typical consumption of one or two glasses of red wine per day.
When last week’s study was released, the headlines blared out: “Benefits of Red Wine a Myth.” Of course the study addressed resveratrol, not red wine in general; as so often happens, a bit of sensationalism goes a long way.
My viewpoint has always been to consider any claims of the beneficial value of foods, supplements, drugs in a broad perspective. Certainly one good–or bad–study does not make for a scientific truth.
Many instances can be cited in which generations of trial and error have resulted in tried and true behavior, with decades-long validation. One example: the Mediterranean Diet. What generations of French believed and practiced took modern science decades to validate and accept a similar conclusion.
Our bodies today have not significantly evolved since we began to stand and walk upright many millennia ago. Our ancestors relied on wild plants for their overall well-being, with an occasional mastodon steak. They were able to experiment and determine which plants were beneficial and which were harmful.
Through trial and error they developed diets that persist today as recipes for healthy lives. They consumed whole foods, not highly processed foods engineered in manufacturers’ laboratories to extend shelf life, or reduce production costs, or create artificial ingredients that appeal to our seemingly insatiable desire for sugar and fat. These highly processed foods strip out vital nutrients from food, nutrients that our physiology requires for sound health. The resulting lack of antioxidants, vitamins and minerals has been equated to the sharp rise of obesity, cancer and cardiovascular disease in the last 50 years.
Restoring these components to our diet is generally recognized to be one of the keys to a long, healthy life. And red wine plays an important role.
Be balanced in your views on clinical, scientific or anecdotal studies. The tried and proven approach should be given due consideration over the proliferation of narrowly focused studies with multiple variables.
Nick Antonaccio is a 35-year Pleasantville resident. For over 15 years he has conducted wine tastings and lectures. He also offers personalized wine tastings and wine travel services. Nick’s credo: continuous experimenting results in instinctive behavior. You can reach him at nantonaccio@theexaminernews.com or on Twitter @sharingwine.
