Critique #286 – Urinary tartaric acid as a biomarker of wine consumption and cardiovascular risk: the PREDIMED trial
Authors
Domínguez-López, I., Lamuela-Raventós, R.M., Razquin, C., Arancibia-Riveros, C., Galkina, P., Salas-Salvadó, J., Alonso-Gómez, A.M., Fitó, M., Fiol, M., Lapetra, J., Gómez-Gracia, E., Sorlí, J.V., Ruiz-Canela, V., Castañer, O., Liang, L., Serra-Majem, L., Hu, F.B., Ros, E., Martínez-González, M.A., Estruch, R.
Citation
European Heart Journal2025;46(2):161-172. https://doi.org/10.1093/eurheartj/ehae804
Author’s Abstract
Background Moderate wine consumption has been associated with lower cardiovascular disease (CVD) risk in older populations. However, wine consumption information through self-reports is prone to measurement errors inherent to subjective assessments. The aim of this study was to evaluate the association between urinary tartaric acid, an objective biomarker of wine consumption, and the rate of a composite clinical CVD event.
Methods A case-cohort nested study was designed within the PREDIMED trial with 1232 participants: 685 incident cases of CVD and a random sub-cohort of 625 participants (including 78 overlapping cases). Wine consumption was registered using validated food frequency questionnaires. Liquid chromatography-tandem mass spectrometry was used to measure urinary tartaric acid at baseline and after one year of intervention. Weighted Cox regression models were used to estimate hazard ratios (HRs) of CVD.
Results Tartaric acid was correlated with self-reported wine consumption at baseline [r = 0.46 (95% CI 0.41; 0.50)]. Five categories of post hoc urinary tartaric acid excretion were used for better representation of risk patterns. Concentrations of 3–12 and 12–35 μg/mL, which reflect ∼3–12 and 12–35 glasses/month of wine, were associated with lower CVD risk [HR 0.62 (95% CI 0.38; 1.00), P = .050 and HR 0.50 (95% CI 0.27; 0.95), P = .035, respectively]. Less significant associations between self-reported wine consumption and CVD risk were observed.
Conclusions Light-to-moderate wine consumption, measured through an objective biomarker (tartaric acid), was prospectively associated with lower CVD rate in a Mediterranean population at high cardiovascular risk.
Forum Summary
This new research is part of a larger Spanish study investigating the effect of a Mediterranean-style diet on people with a higher risk of developing cardiovascular disease (CVD). Previous studies on the effects of wine on cardiovascular health have been hampered by people self-reporting how much wine they drink. Instead, Domínguez-López et al. (2025) measured the amount of a substance, called tartaric acid, in participants’ urine.
Urinary tartaric acid is almost exclusively present in wine and is evaluated by Domínguez-López et al. (2025) as a biomarker for wine consumption. Urinary tartaric acid seems to be an objective and reliable indicator for wine consumption because the association with lower CVD rates was significantly better than with self-reported wine consumption.
Although the use of urinary tartaric acid is considered a major advancement in the epidemiology of wine consumption and health, more information is needed to assess overall alcohol consumption on health. More pharmacokinetic data on tartaric acid are needed, ideally integrated with wine consumption patterns. There is also a need for biomarkers for beer and spirits consumption, biomarkers or indicators for alcohol abuse, and an accurate evaluation of other lifestyle factors.
Forum comments
Background
The relationship between alcohol and specifically wine consumption and health has been actively being discussed for a long time. Alcohol abuse either as long-term excessive alcohol consumption or binge drinking may lead to serious adverse health consequences. On the other hand, light to moderate alcohol consumption may be associated with reduced overall mortality and specifically reduced incidence of cardiovascular disease (CVD) (Di Castelnuovo et al., 2022, Di Castelnuovo et al., 2002). In other words, scientific literature suggests that an optimum exists between alcohol consumption and health. An optimum has been shown for various other lifestyle factors except for smoking. A J-shaped association has been observed between total mortality and physical activity (Momma et al., 2022), body weight (Sasazuki et al., 2011), body mass index and body roundness index (Zhang et al., 2024).
Wine consumption has been specifically associated with a lower risk of CVD and total mortality since wine does not only contain alcohol but is enriched in polyphenolic compounds, the bioactive substances with considerable anti-oxidative capacities (Rodrigo et al., 2011), which may confer beneficial effects on oxidative stress, inflammatory processes and viral/bacterial infections (Rudrapal et al., 2022).
As indicated by de Gaetano (2025) in an editorial accompanying the publication of Domínguez-López et al. (2024), epidemiology is hampered by some of its methodology: commonly lifestyle factors like alcohol consumption and food intake are assessed by questionnaires. It appears hard for people to remember what they have been consuming. An underreporting of energy intake of 25% is very common (Molag et al., 2007, Macdiarmid & Blundell, 1998). Alcohol consumption underreporting may be larger, not only because people forget how much they drink as they do for food intake, but also because people may want to disguise their excessive alcohol consumption, which may affect the alcohol/wine to disease association (Klatsky et al., 2014).
ISFAR has discussed several papers that tried to identify metabolites that may be used as a biomarker specific for alcohol and wine consumption. In ISFAR critique #273, two papers were discussed concerning two metabolomics studies characterizing metabolites specific for alcohol and wine consumption. In their conclusions, the authors point out that cholesteryl esters and phosphatidylcholine may be good markers for alcohol consumption (Li et al., 2023) whereas tartaric acid and other wine acids may be a good marker for wine consumption (Lekka et al., 2023).
The paper by Domínguez-López et al. (2025) focuses on wine consumption specifically. The paper is interesting since it uses a biomarker for wine consumption instead of wine consumption assessed by food frequency questionnaires (Domínguez-López et al., 2024). Identifying biomarkers for wine/alcohol consumption has been an extensive research area leading into various biomarkers, each having its specific drawbacks (Trius-Soler et al., 2023).
This case-cohort nested study studied the association between urinary tartaric acid concentration as a proxy for wine consumption. Tartaric acid is not a polyphenol, but an acid primarily produced in grapes and rarely in other plants. Urinary tartaric acid and the incidence of cardiovascular disease were studied in a relatively small group of people. Those having urinary tartaric acid concentrations corresponding to drinking 12-35 glasses of wine per month had a 50% less chance of CVD as compared to those that drank only 1 glass of wine per month. Less significant associations were observed based on self-reported wine consumption.
Critique
Urinary tartaric acid concentrations varied between <1 µg/mL and >35 µg/mL and were divided into five categories. The authors state that “Division was performed post hoc based on previous knowledge on meaningful thresholds to provide clearer insights into wine consumption” referring to a book chapter; a short comment on what the basis for this subdivision was, would have been helpful, possibly such basis may relate to group size; each group of five consists of 165-363 persons.
Wine consumption corresponding to the observed tartaric acid concentrations was in the range of 1 glass per month (control), 1-3 glasses of wine per month, 3-12 glasses of wine per month, 12-35 glasses of wine per month, and the highest consumption group of 1.25 glasses of wine per day. The lowest risk for cardiovascular protection has been observed in the group with urinary tartaric acid concentrations of 12-35 µg/mL corresponding to 12-35 glasses per month, corresponding to a maximum of 1.25 glasses per day. Overall, these consumptions are quite low as compared to those observed in other epidemiologic studies (Fernández-Solà, 2015), such as studies performed in the USA (Mukamal et al., 2006). The latter studies usually report alcohol consumption levels associated with a reduced risk for cardiovascular disease of 1-2 American standard glasses corresponding to 12- 24 g of alcohol per day or even more. However, other risk reductions reported from the PREDIMED study, such as the risk of depression (Gea et al., 2013) and metabolic syndrome (Tresserra-Rimbau et al., 2015) were observed at the same low wine consumption levels of about one glass (10 g of alcohol) per day.
Domínguez-López et al. (2025) also discuss this issue and point to the possibility that naturally derived tartaric acid is found mainly in wine but not in other alcoholic beverages. Furthermore, naturally derived tartaric acid is usually absent in other components of a Mediterranean-style diet (Stafford 1959). Since consumption of these other components was very low and differences between groups were nutritionally negligible, the influence of these foods on the final results was considered irrelevant by the authors. Although this may be true, not considering the contribution of these and other foods containing tartaric acid (like a wide variety of fruits including bananas, apples, preservatives and certain drugs) may have overestimated the contribution of wine consumption to urinary tartaric acid production and consequently underestimate the wine consumption corresponding to the observed urinary tartaric acid concentrations.
Tartaric acid concentrations were correlated with self-reported wine consumption at baseline with a β of 0.47 when analysed as continuous variables and a β of 0.95 for participants with the highest wine consumption. Receiver-operating characteristic curves (ROC) analysis showed a sensitivity of 0.70 to 0.79. In a clinical trial by the same group of researchers, urinary tartaric acid was evaluated as a biomarker for the dietary assessment of moderate wine consumption (Regueiro et al., 2014). In the clinical trial, however, ROC obtained a sensitivity and specificity for wine versus non-wine consumers of 100% as well as for 100 versus 300 mL wine intake. This suggests that the sensitivity of the tartaric acid biomarker was less strong in the epidemiological study as compared to the clinical trial. Tartaric acid concentrations varied between 1-35 µg/mL or higher in Domínguez-López et al.’s epidemiological study which is similar to the tartaric acid concentrations observed in Regueiro et al. (2024) clinical trial varying between 27-81 µg/mg creatinine, which may correspond to 27-81 µg/mL urine. Also, a strong direct association between wine dose and urinary tartaric acid of 0.92 was observed. So, although tartaric acid may be used as a valid biomarker for wine consumption, the performance of the biomarker in epidemiological studies appears to be less strong than in clinical trials.
Tartaric acid is suggested as a biomarker for wine consumption in this study and as the authors point out, this biomarker is not an indicator for other alcoholic beverages consumed by the participants of the PREDIMED study. In that context, a comparison between urinary tartaric acid and HDL cholesterol levels in blood would have been interesting. Moderate alcohol consumption has consistently been shown to increase HDL-cholesterol being considered one of the most important physiological changes contributing to lowering the risk for CVD. Also, tartaric acid has some antioxidant and anti-inflammatory activity. It is, therefore, unclear whether the cardiovascular effects observed may be derived from alcohol in wine, from antioxidants such as tartaric acid and polyphenols, or from a combination of both. Yet other studies by Domínguez-López, et al., (2021) indicated inverse correlations between urinary tartaric acid concentration and total and low-density lipoprotein (LDL) cholesterol and inflammatory mediators related to atherosclerosis (Domínguez-López, et al., 2025).
In conclusion, urinary tartaric acid seems a candidate biomarker for wine consumption, because tartaric acid is relatively stable and present in primarily wines although not exclusively. Also, urinary tartaric acid may be a better indicator of wine consumption compared to consumption levels reported by food frequency questionnaires. The disadvantage of tartaric acid is that it can only be used as a biomarker for wine consumption and not for other alcoholic beverages.
Specific Comments from Forum Members
Forum member de Gaetano states that “the relationship between alcohol consumption, particularly wine, and cardiovascular disease (CVD) risk remains a topic of ongoing debate despite decades of related research. Numerous studies have suggested that moderate wine consumption, often defined as one glass per day, preferably during meals, is associated with a reduced risk of total mortality and CVD. However, this apparent protective effect is clouded by persistent uncertainties. The study by Domínguez-López et al. (2025), sheds new light on this complex relationship by introducing an objective biomarker – urinary tartaric acid – as a measure of wine consumption and provides compelling evidence for its association with lower CVD risk.
However, Domínguez-López et al. (2025) also highlight the complexity of studying the effects of alcohol on health. While biomarkers such as urinary tartaric acid provide a more objective measure of exposure to wine, they do not capture the broader context of alcohol consumption, such as drinking patterns, lifestyle factors, and possible interactions with other dietary components. This limitation underscores the need for more refined research that captures the complexity of dietary patterns and their impact on health.
The study by Domínguez-López et al. (2025) represents an important step forward in our understanding of the complex relationship between wine consumption and cardiovascular health. By leveraging urinary tartaric acid as an objective biomarker, the authors provide robust evidence that moderate wine consumption is associated with lower CVD risk in a Mediterranean population at high cardiovascular risk. This work not only highlights the value of objective biomarkers in nutritional epidemiology but also supports the notion that light-to-moderate wine consumption may be part of a heart-healthy diet. However, the findings also remind us of the risks associated with higher levels of consumption, underscoring the importance of moderation. Future research should continue to explore the potential of biomarkers in unravelling the intricate links between dietary habits, lifestyle, and health outcomes.”
With permission, adapted from G. de Gaetano (2025) Wine consumption and cardiovascular health: the unresolved French paradox and the promise of objective biomarkers, European Heart Journal, https://doi.org/10.1093/eurheartj/ehae726.
Forum member Skovenborg suggests that this is “an excellent study where the authors suggest a solution to the information bias related to self-reported wine consumption. Tartaric acid is a unique molecule associated with wine and has been used for many years to locate minor wine sediments in antique wine amphorae. Interestingly, the association with the urine content of tartaric acid is better associated with the outcome than self-reported wine intake.”
Forum member Waterhouse considers “this is a major advancement in the epidemiology of wine, due to the issues of dietary recall, particularly with alcoholic beverages. Data analysis would be improved if there was a discussion of the pharmacokinetics (ADME) of tartaric acid, as it is difficult to interpret the data if the clearance time for tartaric acid is not accounted for. Tartaric metabolism was studied by Chadwick et al. (1978). An oral dose of 2.5-10 g (5 μCi) of DL-[l,4-14C]tartrate was administered, somewhat larger doses than one would encounter in a glass or two of wine (2-3 g). The half-life as such was not calculated, but the amount cleared into the urine dropped by half at 2-hour intervals, so after 8 hours, very little remained. While their measurements ended at 8 hours, it appears that the amount remaining after 12 hours would be very low. Thus, this technique seems to reflect consumption the day before and may not properly categorize subjects who consume wine a few times per week, with the result depending on whether the subjects had consumed the day before samples were taken.
Future studies should look at urinary tartaric acid in closely controlled feeding studies to clarify the relationship between wine consumption and urinary concentrations. As the clearance is relatively rapid, such studies should be relatively easy to undertake. Other dietary sources of tartaric acid could interfere with the outcome, but it should be possible to exclude subjects who report regular consumption of grapes, grape juice or raisins. Additional dietary sources, such as the chicory family, have relatively low concentrations and less frequent consumption in the general population.
Forum member Goldfinger states that “tartaric acid assays may be a useful research tool to ensure compliance if ever a randomized trial of wine consumption versus non-wine consumption, is launched. Understanding the pharmacokinetics and its variability is paramount to understanding the usefulness of urinary assays. Also, it is my understanding that tartaric acid is often added to wine during production to strengthen the structure of the wine and enhance flavour profile and colour integrity. Might this, as an additive, as opposed to the naturally occurring compound, affect the interpretation of a human essay.”
Forum member Ellison comments that he “considers this paper, as well as the accompanying editorial by de Gaetano et al. (2025), to provide an important additional approach for evaluating the association between wine and health. It reminds me of the valuable approach discovered by the late Arthur Klatsky and his associates in which biologic and physiologic information collected from subjects that indicated alcohol abuse identified those more likely to be underestimating their intake. In their studies of the relation of alcohol consumption to the risk of hypertension (Klatsky et al., 2006) and cancer (Klatsky et al. 2014), they found that among subjects reporting ‘1 – 2 drinks/day those who also had evidence of alcohol abuse from other measurements had an increased risk of both conditions; subjects reporting this amount of alcohol consumption but without any evidence of abuse had essentially no increase in risk of either disease entity.’
It is recognized that the new approach of using urinary tartaric acid as an indicator of wine consumption provides no information on the intake of beer or spirits, the other two commonly consumed beverages that contain alcohol. It will be important to find additional objective measurements that may help judge total alcohol intake as well as just wine consumption.
In the meantime, combining self-reports of alcohol intake, evidence of alcohol abuse from other markers, and urinary tartaric acid assessment should markedly improve our studies, especially in many populations where wine is the preferred beverage of the large majority of subjects. I believe that this paper and the accompanying editorial will be valuable to investigators who are attempting to judge the net health effects of moderate drinking.”
Forum member Mattivi states that in his opinion “this study contains a major methodological positive element, given by the estimate of wine intake obtained by tartaric acid analysis. This is an important step forward, and the choice of tartaric acid in urine is appropriate, having been suggested as the best biomarker of wine consumption in a recent work produced in the project through the Food Biomarker Alliance Project, surprisingly not cited by the authors (Trius Soler et al., 2023). This recent work also contains an in-depth discussion of the pros and cons in choosing wine consumption biomarkers.
Forum member Harding remarks “for the same reasons as everyone else, I found the use of tartaric acid as a biomarker for wine consumption both refreshing and illuminating. This is very definitely an important step in the right direction in terms of study design. The findings also supported the concept of the J-shaped curve, which is significant. I do have two reservations about the conclusions drawn. First, there is no mention of the variation of tartaric acid levels found in wine. In the previous work of this group which established tartaric acid as a biomarker (Reference #9), subjects were given the same wine, but in this study, wine consumption was based on self-reporting. The variation of tartaric acid concentration in wine is reported in Reference #9 as 1.5 – 4.0g/l, which is quite a large range. There is also variation in the proportion of ingested tartrate that is excreted unchanged. Thus, although I agree with the statement in the discussion that, ‘tartaric acid can be considered as a reliable and objective biomarker of wine consumption’, I don’t think it can be regarded as an objective biomarker of how much wine was consumed by individuals. I also noticed that the paper cited to support this statement (Reference #15) concerns polyphenols and does not mention tartaric acid at all.
Second, the consumption of wine was not the only source of alcohol among the participants (Discussion, second paragraph), for which, as far as I can see, there was no assessment in the experiment design. Accordingly, in the absence of this, I don’t think the last sentence of the previous paragraph, ‘These findings suggest that the bioactive compounds present in wine may play a role in lowering the risk of CVD’ can be justified by these findings. The lowering of risk could have been due to the consumption of alcohol overall.
Concluding comments
References
Chadwick, V.S., Vince, A., Killingley, M., & Wrong, O.M. (1978) The metabolism of tartrate in man and the rat. Clinical Science and Molecular Medicine, 54 (3): 273–281. https://doi.org/10.1042/cs0540273
de Gaetano, G., Costanzo, S., & Di Castelnuovo, A. (2025). Wine consumption and cardiovascular health: the unresolved French paradox and the promise of objective biomarkers. European Heart Journal, 46(2),173–175. https://doi.org/10.1093/eurheartj/ehae726
Di Castelnuovo, A., Costanzo, S., Bonaccio, M., McElduff, P., Linneberg, A., Salomaa, V., Männistö, S., Moitry, M., Ferrières, J., Dallongeville, J., Thorand, B., Brenner, H., Ferrario, M., Veronesi, G., Pettenuzzo, E., Tamosiunas, A., Njølstad, I., Drygas, W., Nikitin, Y., … Iacoviello, L. (2022). Alcohol intake and total mortality in 142 960 individuals from the MORGAM Project: a population-based study. Addiction, 117(2), 312–325. https://doi.org/10.1111/add.15593
Di Castelnuovo, A., Rotondo, S., Iacoviello, L., Donati, M. B., & De Gaetano, G. (2002). Meta-analysis of wine and beer consumption in relation to vascular risk. Circulation, 105(24), 2836–2844.
Domínguez-López, I., Arancibia-Riveros, C., Casas, R., Galkina, P., Pérez, M., Martínez-González, M. Á., Fitó, M., Ros, E., Estruch, R., & Lamuela-Raventós, R. M. (2024). Moderate wine consumption measured using the biomarker urinary tartaric acid concentration decreases inflammatory mediators related to atherosclerosis. The Journal of Nutrition, Health & Aging, 28(2), 100003. https://doi.org/10.1016/j.jnha.2023.100003
Domínguez-López, I., Lamuela-Raventós, R. M., Razquin, C., Arancibia-Riveros, C., Galkina, P., Salas-Salvadó, J., Alonso-Gómez, Á. M., Fitó, M., Fiol, M., Lapetra, J., Gómez-Gracia, E., Sorlí, J. V, Ruiz-Canela, M., Castañer, O., Liang, L., Serra-Majem, L., Hu, F. B., Ros, E., Martínez-González, M. Á., & Estruch, R. (2025). Urinary tartaric acid as a biomarker of wine consumption and cardiovascular risk: the PREDIMED trial. European Heart Journal, 46(2), 161–172. https://doi.org/10.1093/eurheartj/ehae804
Domínguez-López, I., Parilli-Moser, I., Arancibia-Riveros, C., Tresserra-Rimbau, A., Martínez-González, M. A., Ortega-Azorín, C., Salas-Salvadó, J., Castañer, O., Lapetra, J., Arós, F., Fiol, M., Serra-Majem, L., Pintó, X., Gómez-Gracia, E., Ros, E., Lamuela-Raventós, R. M., & Estruch, R. (2021). Urinary Tartaric Acid, a Biomarker of Wine Intake, Correlates with Lower Total and LDL Cholesterol. Nutrients, 13(8). https://doi.org/10.3390/nu13082883
Fernández-Solà, J. (2015). Cardiovascular risks and benefits of moderate and heavy alcohol consumption. Nature Reviews. Cardiology, 12(10), 576–587. https://doi.org/10.1038/nrcardio.2015.91
Gea, A., Beunza, J. J., Estruch, R., Sánchez-Villegas, A., Salas-Salvadó, J., Buil-Cosiales, P., Gómez-Gracia, E., Covas, M.-I., Corella, D., & Fiol, M. (2013). Alcohol intake, wine consumption and the development of depression: the PREDIMED study. BMC Medicine, 11(1), 192.
Klatsky, A.L., Gunderson, E.P., Kipp, H., Udaltsova, N., Friedman, G.D. (2006) Higher prevalence of systemic hypertension among moderate alcohol drinkers: an exploration of the role of underreporting. Journal of Studies on Alcohol, 67(3), 421-8. https://doi.org/10.15288/jsa.2006.67.421
Klatsky, A. L., Udaltsova, N., Li, Y., Baer, D., Nicole Tran, H., & Friedman, G. D. (2014). Moderate alcohol intake and cancer: the role of underreporting. Cancer Causes Control, 25(6), 693–699. https://doi.org/10.1007/s10552-014-0372-8
Lekka, P., Fragopoulou, E., Terpou, A., & Dasenaki, M. (2023). Exploring Human Metabolome after Wine Intake-A Review. Molecules (Basel, Switzerland), 28(22). https://doi.org/10.3390/molecules28227616
Li, Y., Wang, M., Liu, X., Rong, J., Miller, P. E., Joehanes, R., Huan, T., Guo, X., Rotter, J., Smith, J., Yu, B., Nayor, M., Levy, D., Liu, C., & Ma, J. (2023). Circulating Metabolites May Illustrate Relationship of Alcohol Consumption with cardiovascular disease. In medRxiv : the preprint server for health sciences. https://doi.org/10.1101/2023.05.24.23290487
Molag, M. L., de Vries, J. H. M., Ocké, M. C., Dagnelie, P. C., van den Brandt, P. A., Jansen, M. C. J. F., van Staveren, W. A., & van’t Veer, P. (2007). Design characteristics of food frequency questionnaires in relation to their validity. American Journal of Epidemiology, 166(12), 1468–1478. https://doi.org/10.1093/aje/kwm236
Momma, H., Kawakami, R., Honda, T., & Sawada, S. S. (2022). Muscle-strengthening activities are associated with lower risk and mortality in major non-communicable diseases: a systematic review and meta-analysis of cohort studies. British Journal of Sports Medicine, 56(13), 755–763. https://doi.org/10.1136/bjsports-2021-105061
Mukamal, K. J., Chung, H., Jenny, N. S., Kuller, L. H., Longstreth, W. T. J., Mittleman, M. A., Burke, G. L., Cushman, M., Psaty, B. M., & Siscovick, D. S. (2006). Alcohol consumption and risk of coronary heart disease in older adults: the Cardiovascular Health Study. Journal of the American Geriatrics Society, 54(1), 30–37. https://doi.org/10.1111/j.1532-5415.2005.00561.x
Regueiro, J., Vallverdú-Queralt, A., Simal-Gándara, J., Estruch, R., & Lamuela-Raventós, R. M. (2014). Urinary tartaric acid as a potential biomarker for the dietary assessment of moderate wine consumption: a randomised controlled trial. British Journal of Nutrition, 111(9), 1680–1685. https://doi.org/10.1017/S0007114513004108
Rodrigo, R., Miranda, A., & Vergara, L. (2011). Modulation of endogenous antioxidant system by wine polyphenols in human disease. Clinica Chimica Acta, 412(5), 410–424. https://www.sciencedirect.com/science/article/pii/S0009898110007199
Rudrapal, M., Khairnar, S. J., Khan, J., Dukhyil, A. Bin, Ansari, M. A., Alomary, M. N., Alshabrmi, F. M., Palai, S., Deb, P. K., & Devi, R. (2022). Dietary Polyphenols and Their Role in Oxidative Stress-Induced Human Diseases: Insights Into Protective Effects, Antioxidant Potentials and Mechanism(s) of Action. Frontiers in Pharmacology, 13, 806470. https://doi.org/10.3389/fphar.2022.806470
Sasazuki, S., Inoue, M., Tsuji, I., Sugawara, Y., Tamakoshi, A., Matsuo, K., Wakai, K., Nagata, C., Tanaka, K., Mizoue, T., & Tsugane, S. (2011). Body mass index and mortality from all causes and major causes in Japanese: results of a pooled analysis of 7 large-scale cohort studies. Journal of Epidemiology, 21(6), 417–430. https://doi.org/10.2188/jea.je20100180
Stafford, H. A. (1959). Distribution of Tartaric Acid in the Leaves of Certain Angiosperms. American Journal of Botany, 46(5), 347–352. https://doi.org/10.2307/2439194
Tresserra-Rimbau, A., Medina-Remón, A., Lamuela-Raventós, R. M., Bulló, M., Salas-Salvadó, J., Corella, D., Fitó, M., Gea, A., Gómez-Gracia, E., Lapetra, J., Arós, F., Fiol, M., Ros, E., Serra-Majem, L., Pintó, X., Muñoz, M. A., & Estruch, R. (2015). Moderate red wine consumption is associated with a lower prevalence of the metabolic syndrome in the PREDIMED population. The British Journal of Nutrition, 113 Suppl, S121-30. https://doi.org/10.1017/S0007114514003262
Trius-Soler, M., Praticò, G., Gürdeniz, G., Garcia-Aloy, M., Canali, R., Fausta, N., Brouwer-Brolsma, E. M., Andrés-Lacueva, C., & Dragsted, L. O. (2023). Biomarkers of moderate alcohol intake and alcoholic beverages: a systematic literature review. Genes & Nutrition, 18(1), 7. https://doi.org/10.1186/s12263-023-00726-1
Zhang, X., Ma, N., Lin, Q., Chen, K., Zheng, F., Wu, J., Dong, X., & Niu, W. (2024). Body Roundness Index and All-Cause Mortality Among US Adults. JAMA Network Open, 7(6), e2415051. https://doi.org/10.1001/jamanetworkopen.2024.15051
Comments on this critique by the International Scientific Forum on Alcohol Research were provided by the following members:
Henk Hendriks, PhD, Netherlands
Creina Stockley, PhD, MBA, Independent consultant and Adjunct Senior Lecturer in the School of Agriculture, Food and Wine at the University of Adelaide, Australia
Giovanni de Gaetano, MD, PhD, Department of Epidemiology and Prevention, IRCCS Istituto Neurologico Mediterraneo NEUROMED, Pozzilli, Italy
R. Curtis Ellison, MD, Section of Preventive Medicine/Epidemiology, Boston University School of Medicine, Boston, MA, USA
Andrew Waterhouse, PhD, Department of Viticulture and Enology, University of California, Davis, CA, USA
Erik Skovenborg, MD, specialized in family medicine, member of the Scandinavian Medical Alcohol Board, Aarhus, Denmark
Tedd Goldfinger, DO, FACC, Desert Cardiology of Tucson Heart Center, University of Arizona School of Medicine, Tucson, AZ, USA
Fulvio Mattivi, MSc, Scientific Advisor, Research and Innovation Centre, Fondazione Edmund Mach, in San Michele all’Adige, Italy
Richard Harding, PhD, Formerly Head of Consumer Choice, Food Standards and Special Projects Division, Food Standards Agency, UK
Proudly powered by WordPress. Theme by Infigo Software.