Aims: Epidemiological studies have shown that moderate consumption of alcohol is associated with a decreased risk of developing cardiovascular disease, but the causal mechanisms are only partly understood. As inflammation is an important process in the progression of atherosclerosis, we hypothesized that the protective effect of red wine is partly mediated through a reduction in inflammation.
Methods: We conducted a randomized controlled crossover trial to study the effect of red wine on the levels of the inflammatory markers serum C-reactive protein (CRP) and plasma fibrinogen in healthy, non-smoking individuals. The subjects were randomized to drink one glass of red wine (150 ml, 15 g alcohol) every day ('wine period') or to undergo a period of total abstention from alcohol ('abstention period'). After 3 weeks they switched intervention group. Eighty-seven volunteers completed the study (mean age 50 years).
Results: Red wine did not reduce CRP levels and only marginally reduced fibrinogen levels compared with a similar period without alcohol.
Conclusions: Consumption of 150 ml of red wine slightly reduced fibrinogen levels but did not reduce CRP levels.