Newswise — Raise a wine glass for good health. A new article in the September 2009 issue of Food Technology magazine reviews the current health research on light to moderate consumption of wine.
Author Clare M. Hasler from the University of California-Davis, provides a historical perspective of the health benefits of alcohol consumption, citing the first noticeable bump in red wine sales as a result of the French paradox in the early 1990s. Hasler also covers recent studies on the link between alcohol consumption and health benefits including the following:
• Potential protection against cardiovascular disease. • Prospective decreased risk of type 2 diabetes.• Possible improvement of cognitive function.• Possible association with increased bone mineral density.
“Although there is no consensus on whether red wine is more beneficial, it is my opinion that the high concentration of antioxidant polyphenolics in red and the potential anti-inflammatory properties of resveratrol support the choice of red wine as the alcoholic beverage of choice in moderation,” says Hasler.
To read the full article: http://members.ift.org/NR/rdonlyres/CAC7D38C-231A-4EA9-98AB-FB6D7AB04A44/0/0909feat_wine.pdf
About IFTThe Institute of Food Technologists (IFT) exists to advance the science of food. Our long-range vision is to ensure a safe and abundant food supply contributing to healthier people everywhere. Founded in 1939, IFT is a nonprofit scientific society with 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT champions the use of sound science across the food value chain through knowledge sharing, education, and advocacy, encouraging the exchange of information, providing both formal and informal educational opportunities, and furthering the advancement of the profession. IFT has offices in Chicago, Illinois, and Washington, D.C. For additional information, please visit ift.org.
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