Red Wine Antioxidant Fails to Lengthen Lives in Study

Photographer: Daniel J. Groshong/Bloomberg

Edward James McDougall, master winemaker at the 8th Estate Winery, checks a glass of red wine in Hong Kong, China. Close

Edward James McDougall, master winemaker at the 8th Estate Winery, checks a glass of... Read More

Close
Open
Photographer: Daniel J. Groshong/Bloomberg

Edward James McDougall, master winemaker at the 8th Estate Winery, checks a glass of red wine in Hong Kong, China.

Resveratrol, an ingredient in red wine thought to have health benefits, failed to promote longevity among Italians who ate a diet rich in the antioxidant, researchers said.

A study of 783 men and women ages 65 and older found they didn’t live longer and were just as likely to develop heart disease and cancer as those who consumed less resveratrol. The research, led by Richard Semba, an ophthalmologist from Johns Hopkins University School of Medicine, followed the participants from two villages in Tuscany for nine years.

Previous laboratory studies have suggested that resveratrol, also found in grapes, peanuts and chocolate, might have unique benefits that could help slow aging or keep cells healthy. Still, a lack of evidence that it helps humans has prevented recommendations for the antioxidant’s use in keeping disease at bay. In 2010, GlaxoSmithKline Plc dropped development of a drug designed to mimic resveratrol because it failed to help cancer patients.

“This study suggests that dietary resveratrol from Western diets in community-dwelling older adults does not have a substantial influence on inflammation, cardiovascular disease, cancer, or longevity,” the researchers wrote in the paper published yesterday in the journal JAMA Internal Medicine.

In the study, researchers used urine metabolite levels to measure resveratrol consumption in the group of Italians. Semba said the findings suggest something else may be at work besides resveratrol, as previous studies have shown a link between wine and chocolate and lower inflammation, which can hurt the heart.

“The thinking was that certain foods are good for you because they contain resveratrol,” Semba said in a statement. “We didn’t find that at all.”

To contact the reporter on this story: Angela Zimm in Boston at azimm@bloomberg.net

To contact the editors responsible for this story: Reg Gale at rgale5@bloomberg.net Andrew Pollack, John Lear

Press spacebar to pause and continue. Press esc to stop.

Bloomberg reserves the right to remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.