Prevention of cardiovascular disease and fermented alcoholic beverages. Reality or fiction?

被引：4
作者：
Sacanella Angles, Ignasi
Casas Rodriguez, Rosa
Vinas Esmel, Esther
Castro Barquero, Sara
Sacanella Meseguer, Emilio [1 ]
机构：
[1] Hosp Clin Barcelona, Serv Med Interna, Carrer Villarroel 170, Barcelona 08036, Spain
来源：
NUTRICION HOSPITALARIA | 2019年 / 36卷
关键词：
Alcohol; Beer; Wine; Cardiovascular disease; CORONARY-HEART-DISEASE; BEER CONSUMPTION; RED WINE; MORTALITY; METAANALYSIS; HEALTH; RISK; POLYPHENOLS; CELLS;
D O I：
10.20960/nh.02811
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
A large evidence-based reports a J-shaped association among moderate alcohol consumption and cardiovascular health. Low-moderate alcohol intake has been related to lower all-cause mortality (20%) and ischemic heart events (40%) compared to abstainers. The dose that is allegedly beneficial varies between 10-20 gr/day for women and men respectively. Moreover, the drinking pattern seems to be significant in order to get healthy effects. Moderate alcohol consumption hinders atherogenesis by several mechanisms mainly improving lipid profile and reducing thrombogenesis. Nevertheless, it is still unclear whether high-polyphenol alcoholic beverages, such as wine and beer, confer a greater cardiovascular protection than spirits, which have much less polyphenol content.
引用
收藏
页码：58 / 62
页数：5
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