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Doctors across the world consider wine a foodstuff and extol the benefits of moderate drinking on health

2017
17 February
2017-02-17 00:00:00
2017-02-17 00:00:00

FIVIN promoted the WineHealth 2017 conference in Rioja, with the participation of 36 speakers from the most renowned universities and research centres across the world.

 

The Wine and Nutrition Research Foundation (FIVIN) brought together international medical and scientific experts to present the latest research results on the benefits of wine on health. This was the first WineHealth conference to be held in Spain. There were 36 speakers from different countries including the United States, Australia, France, Italy, Germany, South Africa and the United Kingdom. They all extolled the benefits of moderate wine consumption on health and of considering wine as a foodstuff, rather than just an alcoholic beverage, within the framework of the European Union.

 

The new scientific evidence on wine and health presented at the conference included studies showing that wine consumption reduces the incidence of diabetes and cognitive impairment, and how the wine has a positive effect on gut microbiota. Epidemiological studies have also shown that a it is advisable to drink wine on a daily basis rather than on weekends.

 

The president of the Scientific Committee, Dr. Rosa María Lamuela, from the University of Barcelona, ​​expressed her satisfaction with the development of  WineHealth 2017, indicating that the conference showed that “wine is good for cardiovascular disease, as shown by increasingly widespread evidence, but research is also showing that drinking wine is associated with the prevention of degenerative diseases such as Alzheimer's, diabetes, cancer and obesity.” Dr. Lamuela highlights how moderate wine consumption “benefits gut microbiota, which means that the effect we attribute to yoghurt is now being observed in wine.”

 

The papers presented at WineHealth confirm that wine is behind 25% of the beneficial effects of the Mediterranean Diet on health; so linking wine to food is very important. FIVIN President, Miguel A. Torres, trusts that the conclusions of this conference and their sound scientific basis “will continue to demonstrate the benefits of drinking wine in moderation and serve for the European Union to teat it differently from other alcoholic beverages and consider wine as a foodstuff.”

 

The WineHealth conference was held in Logroño from 16 to 18 February thanks to the collaboration of FIVIN, the European programme Wine in Moderation, the Spanish Interprofessional Wine Organisation Spanish, the Spanish Wine Federation and the Mediterranean Diet Foundation, and the involvement of the Government of La Rioja and the D.O.Ca. Rioja Control Board. The scientific organisation was carried out by the University of Barcelona, ​​INSA (Institut de Recerca en Nutrició i Seguretat Alimentària) and CIBEROBN (Centro de Investigación Biomédica en Red -Fisiopatología de la Obesidad y la Nutrición of the Instituto de Salud Carlos III and CIBIR). (More information about the conference and the papers presented at www.winehealth2017.com).

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2017-02-17 00:00:00
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