In this cross-sectional study, the authors evaluated the relationship between moderate wine drinking and marine omega-3 fatty acid levels. They proposed that the cardiovascular protection provided by moderate drinking is at least partly mediated by omega-3 fatty acids. In a cohort of French patients with coronary heart disease (CHD), they found that moderate wine drinking was associated with higher blood long-chain omega-3 fatty acid levels than no alcohol use. Wine drinking was tied to a 50% increase in eicosapentanoic acid (EPA) and a 21% increase in docosahexanoic acid (DHA) among patients with low dietary a-linolenic acid (ALA). In the group with high dietary ALA, the increase was 37% for EPA and 10% for DHA. These results indicate that increased wine intake increases levels of omega-3 fatty acids, even in the absence of increased fish intake. The authors acknowledged that the cross-sectional nature of the study did not allow causes to be investigated. They also noted that the data will have to be confirmed in other populations, such as women and individuals free of CHD, and tested with the use of other alcoholic beverages. Lastly, they concluded that the effect of wine, comparable to that of fish, may partly explain the protection wine drinking affords against CHD.
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