Key result
Red or de-alcoholized red wine counteracts smoking-induced SBP increases and reduces augmentation index.
Why the study?
The haemodynamic effects of combined red wine consumption and cigarette smoking in smokers were unknown.
Does the combined consumption of red wine or de-alcoholized red wine with cigarette smoking improve acute haemodynamic parameters compared to smoking alone in young smokers?
RCT (n=20)
Double-blind
Does the combined consumption of red wine or de-alcoholized red wine with cigarette smoking improve acute haemodynamic parameters compared to smoking alone in young smokers?
p-value: p=<0.001
Antioxidants in red wine counteract the acute smoking-induced increase in peripheral systolic blood pressure and decrease wave reflections in young smokers.
Should not alter smoking cessation advice; confirms acute polyphenol benefits on BP and AIx in young smokers.
OBJECTIVE: Red wine seems to improve haemodynamic variables, while smoking provokes adverse effects. The haemodynamic effects of their combined use is unknown. The purpose of the present study was to examine the acute effects of red wine and its constituents, in combination with the smoking of one cigarette, on haemodynamic parameters, such as blood pressure and wave reflections, in a group of smokers. METHODS: Twenty smokers (12 males, eight females) participated in a double-blind, crossover study comprised of 3 study days. All subjects either smoked one cigarette, or smoked and drank 250 ml of red wine, or 250 ml of de-alcoholized red wine (containing the same type and similar concentration of antioxidants). Applanation tonometry and generalized transfer functions were used to estimate aortic pressure waveforms at baseline and 30, 60 and 90 min after each trial. The augmentation index (AIx) was used to express wave reflections. RESULTS: Smoking increased peripheral systolic blood pressure (P < 0.005) 30 min later, but simultaneous consumption of either type of red wine caused no such effect. Additionally, smoking caused no overall effect on AIx, while smoking and drinking either regular or de-alcoholized red wine reduced AIx (P < 0.001). The reduction of AIx after red wine consumption was significantly greater than the respective reduction after de-alcoholized red wine (P = 0.004). CONCLUSION: Antioxidant substances in red wine counteracted the smoking-induced increase in peripheral systolic blood pressure. Both alcohol and antioxidants in red wine decrease wave reflections in uncomplicated habitual smokers postprandially, indicating an additional favourable effect of red wine.
No takes yet. Share an insight, caveat, or question.
Papamichael et al. (2006) conducted an RCT in Young smokers (n=20). Red wine or de-alcoholized red wine combined with smoking vs. Smoking one cigarette alone was evaluated on Peripheral systolic blood pressure and augmentation index (AIx) (p=<0.001). Consuming 250 ml of red wine or de-alcoholized red wine while smoking counteracted smoking-induced increases in systolic blood pressure and significantly reduced the augmentation index (P<0.001).
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: