Wine boosts heart-healthy omega-3

A glass or two of wine per day may increase the amount of heart-healthy omega-3 fatty acids in a person's blood. Omega-3 fatty acids, found in oily fish like salmon and mackerel, are thought to protect the heart by lowering triglycerides (a type of blood fat), reducing inflammation and preventing heart-rhythm disturbances, among other benefits. For its part, wine may boost blood levels of good HDL cholesterol, reduce the chances of blood clots and improve the function of the blood vessel lining. Previous research has suggested that moderate amounts of wine, or other types of alcohol, may also change the body's metabolism of omega-3 fatty acids. Italian researchers studied 1,604 adults between the ages of 26 and 65. It was found that those who drank in moderation tended to have higher blood levels of omega-3 - even when intake of fish, the major dietary source of the fats, was taken into account. The link was strongest among wine drinkers, compared with those who favoured beer and spirits. The findings suggest that wine, in particular, may affect the body's metabolism of omega-3 fats. People drinking moderate amounts of alcohol, one drink a day for women and two for men, had higher concentration of omega-3 fatty acids in plasma and red blood cells independently of their fish intake. The results point to an additional explanation for why wine drinking, in moderation, has been linked to a lower risk of heart disease. The findings suggest that wine components other than alcohol bestow the benefit; antioxidant compounds called polyphenols may play a role, according to the researchers.

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