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Angiology
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Wine, Diet, and Arterial Hypertension

Caterina Carollo, MD

Department of Internal Medicine, Cardiovascular and Renal Diseases, University of Palermo, Palermo, Italy, ccarollo{at}unipa.it

Rosalia Lo Presti, MD

Department of Internal Medicine, Cardiovascular and Renal Diseases, University of Palermo, Palermo, Italy

Gregorio Caimi, MD

Department of Internal Medicine, Cardiovascular and Renal Diseases, University of Palermo, Palermo, Italy

Hypertension is one of the leading causes of death in developed countries, and the number of prehypertensive patients is increasing. The beneficial effects of moderate wine consumption on cardiovascular diseases have been demonstrated, along with the healthy influence of a Mediterranean dietary pattern. The association of these 2 factors on hypertension and its complications is considered here. As wine polyphenols exert a vasorelaxing action, they might positively influence the hemodynamic situation of these patients. These effects could be enhanced by dietary constituents, such as garlic, onions, and olive oil, which are widely employed in Mediterranean cooking. By evaluating many studies performed in animal models and in humans, the authors conclude that moderate wine consumption, if associated with a healthy dietary pattern, such as the Mediterranean one, could help hypertensive patients to ameliorate their arterial pressure and quality of life by reducing cardiovascular morbidity and mortality rates.

Angiology, Vol. 58, No. 1, 92-96 (2007)
DOI: 10.1177/0003319706295478
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