WINE BEATS BEER THANKS TO ITS POLYPHENOLS ACCORDING TO A SURVEY ON 1,500 EUROPEANS. THEY INCREASE THE PRODUCTION OF OMEGA 3 FATTY ACIDS IN THE BLOOD, WHICH PLAY AN IMPORTANT ROLE IN PROTECTION AGAINST HEART DISEASE

Moderate consumption of wine is associated with higher levels of production of Omega 3 fatty acids in the blood. This has been proven by the European study Immidet that analyzed the eating habits of 1604 European citizens over the course of one year. The study, financed by the European Union, concentrated on three different communities in the Southwest of London, England, in Limburg, Belgium, and in Abruzzo, Italy. Its goal was to verify the effects that different drinking habits have on Omega 3 production.

The areas involved in the study were chosen according to the particular dietary habits of the populations. Until now, in fact, previous scientific studies had demonstrated a direct correlation between moderate consumption of alcohol and the production of Omega 3, but it was not clear what role different alcoholic drinks had, and most particularly, that of wine and beer.

All of the participants in the study were given a complete medical exam at the beginning and then the levels of Omega 3 fatty acid production was followed throughout the year.
At the end of the observation period, it became evident that those who consumed moderate amounts of wine (one glass a day for women and two glasses for men) had higher levels of Omega 3 in their blood when compared to beer drinkers, and this difference, according to researchers can be attributed to the presence of polyphenols in wine.

”The analyses made on different alcoholic beverages” – affirmed Licia Iacoviello, coordinator of the Immidet Studio at the Catholic University of Campobasso – “demonstrated that the association between alcohol and Omega 3 fatty acids is present in both wine drinkers and beer or liquor drinkers but we also discovered that the association is stronger between wine consumers and this effect can be attributed to polyphenols”.
Omega 3, which is present prevalently in fish, plays a protective role for the heart and has an important role in preventing heart diseases.

”We retain that the results of this ample study” – added Michel de Lorgeril from the University of Grenoble – “could open new scenarios in the field of heart disease prevention”.