Wine versus ethanol in human nutrition. IV. Zinc balance

Wine's Phenolic Compounds and Health: A Pythagorean View

In support of the J curve that describes the association between wine consumption and all-cause mortality, researchers and the lay press often advocate the health benefits of (poly)phenol consumption via red wine intake and cite the vast amount of in vitro literature that would corroborate the hypothesis. Other researchers dismiss such evidence and call for total abstention. In this review, we take a skeptical, Pythagorean stance and we critically try to move the debate forward by pointing the readers to the many pitfalls of red wine (poly)phenol research, which we arbitrarily treat as if they were pharmacological agents. We conclude that, after 30 years of dedicated research and despite the considerable expenditure, we still lack solid, "pharmacological", human evidence to confirm wine (poly)phenols' biological actions. Future research will eventually clarify their activities and will back the current recommendations of responsibly drinking moderate amounts of wine with meals.

Nutritional Implications of Dietary Interactions: A Review

A large number of dietary interactions have been described. Of these, only a relatively small number have been proved of relevance for human nutrition under the conditions of real diets. These interactions most often occur at the intestinal lumen, but they may also take place during utilization or storage of nutrients. Traditional diets of developing countries, which usually include non-refined cereals and other sources of fibre, may inhibit the bioavailability of mineral nutrients, contributing to specific deficiencies. Drug-nutrient interactions may also impact on nutritional status, particularly in population groups such as the elderly, who frequently receive prolonged medication and may have an inadequate food intake.

Dietary Sources of Zinc and Factors Affecting its Bioavailability

Zinc is one of the more ubiquitous of nutrients, being found in modest amounts in a large number of foods. Human evolution has undoubtedly shaped the needs for zinc to be absorbed from our beverages and foods of both animal and plant origin in the diet. Different environmental and ecological circumstances modify the amount of zinc that needs to become available to individuals of different regions. We use an acronym approach to review and understand the bioavailability of zinc. The biological availability of zinc can be limited by many factors intrinsic and extrinsic to the host, and it can be enhanced by few. Challenges remain in assessing the bioavailability of zinc compounds as fortificants and in developing strategies to improve the uptake of the metal by reducing phytate and tannin content of diets, either through food technology or plant genetics.

Long-term consumption of red wine does not modify intestinal absorption or status of zinc and copper in rats

Red wines contain many components such as polyphenols and ethanol that may influence mineral absorption. We report on studies in a rat model that were designed to investigate the extent to which short- and long-term intake of red wine or ethanol may influence (67)Zn and (65)Cu absorption in rats. Rats (n = 96) were divided into three groups, a control group that received demineralized water, a group that received red wine diluted with water (v/v) and an ethanol group that received 6% ethanol. Half of each group was used for the short-term study; the others were used for the long-term study. After 3 d (short-term study) or 28 d (long-term study) of beverage consumption, the rats were gavaged with 2 mL of solution containing 2027 nmol (67)Zn and 902 nmol (65)Cu. Subsequently, 3-d urinary and fecal collections were performed and analyzed for total and isotopic Zn and Cu. In the long-term study, blood, tibia and liver were also sampled for mineral status assessment. Neither short- nor long-term intake of red wine altered (67)Zn or (65)Cu absorption. In contrast, long-term (but not short-term) ethanol consumption significantly increased both (67)Zn and (65)Cu absorption compared with the control and red wine groups. The long-term consumption of ethanol or red wine did not affect blood or tissue Zn or Cu levels. In conclusion, short- or long-term consumption of red wine did not have a negative effect on intestinal absorption or tissue levels of zinc and Cu in rats.

Copper and zinc status in moderate alcohol intake

To determine the effects of moderate alcohol (ETOH) consumption on dietary intakes, serum and urine zinc (Zn) and copper (Cu) concentrations (conc), groups of nonsmoking, moderate drinkers, non-athletes, healthy young adult males aged 21-35 years and within 10% of ideal body weight, consumed 40g of ETOH/day as beer (fixed group) or maintained normal drinking habits (variable group) for 6 weeks, and then abstained for 3 weeks. A similarly described group of non-alcohol drinkers served as the control. There was no alcohol effect on dietary Zn or Cu intakes, however, the control group had significantly higher intakes of Zn than the drinking groups. Cu intakes were the same in all groups. Generally, the serum Zn and Cu conc of the drinking groups only, markedly rose during ETOH consumption and fell during abstention. Although this trend was not observed in the control group, they had higher serum Zn and Cu conc than the drinking groups. In general, urine Zn conc remained constant from baseline to consumption period and then decreased during the abstention period in all groups studied. Results indicate that moderate ETOH consumption raised serum Zn and Cu conc but had no effect on dietary intakes of these minerals or on urine Zn levels.

Effect of alcohol content on beer consumption by rats

Three brands of beer of varying alcohol content were presented to separate groups of male rats. The consumption data indicated, firstly, an inverse relationship between acceptability of the beer and its alcohol content. The data also indicated that the acceptability of full-strength beer could be augmented by prior exposure to low-alcohol and alcohol-free beer. The results are discussed with reference to orosensory- and inebriation-based models of alcohol consumption.

The effect of alcoholic beverages on iron and zinc metabolism in the rat

1. Male Wistar rats (approximately 200 g) were given distilled water and a semi-synthetic control diet for 6 d. On day 7, 37 kBq 65Zn were administered intramuscularly and the rats were given distilled water, beer, cider, red wine, whisky or ethanol as their only source of fluid. The wine, whisky and ethanol were diluted so that each of the beverages contained a similar ethanol concentration (approximately 30 g/l). Food and fluid intake, growth rate and whole-body 65Zn were measured regularly over 11 d, after which animals were killed and blood haemoglobin (Hb) concentration, liver iron stores and the Zn concentration in testes determined. 2. There were no differences in body-weight gain or food intake between groups but fluid intake for the beer group was considerably higher than that for the other groups. 3. There was a significant effect of the type of alcoholic beverage consumed on whole-body 65Zn retention. Rats given whisky had a smaller daily loss of 65Zn than those given water, beer or cider. The ethanol group also showed a lower rate of 65Zn loss compared with the water group. The observed changes in whole-body 65Zn retention could be explained by an adverse influence of ethanol on Zn absorption from the diet. 4. Blood Hb and testes Zn concentration were similar in all groups but the type of liquid consumed influenced liver Fe levels. The cider group had the lowest liver Fe values and the ethanol group the highest values. 5. It is apparent from the present study that ethanol and alcoholic beverages affect Zn and Fe metabolism, but that the effects of ethanol are moderated by other components of the alcoholic beverages.

Alcohol and cancer

The cancers consistently associated with ingestion of alcohol, the head and neck cancers, are also associated with tobacco use and arise from epithelia that are in direct contact with both agents. Tobacco smoking-related cancers at sites not directly in contact with alcoholic beverages, that is, lung, bladder, and perhaps pancreas, do not consistently show a relationship to alcohol consumption, although lung and pancreatic tumors are associated in some studies. Liver cancer was thought to be strongly related to alcohol consumption on epidemiological grounds and because of its relationship to cirrhosis. As knowledge of the viral etiology of some cirrhoses has evolved and as methods to detect viruses have developed, the significant association between hepatitis B virus and hepatocellular carcinoma has become clear. Alcohol and hepatitis B virus may interact in the etiology of the disease and have important separate roles as well. There are epidemiologic and experimental data showing that malnutrition (resulting from poor food choice), economic deprivation, or alcoholism contributes to the risk for head, neck, and liver cancers. Colon cancers occur about equally in men and women, are found in well-nourished populations, and are not associated with tobacco smoking. Rectal cancers show a preponderance of cases in men but are frequently found in women as well and are not thought to be associated with smoking or malnutrition. The association between colorectal cancers and alcohol consumption, when it is found, apparently occurs at even relatively low alcohol intakes and is often stronger for consumption of beer than of other beverages. Nutritional and metabolic mechanisms proposed for the influence of alcohol on carcinogenesis are supported by studies in human subjects and laboratory animals. Animal models are needed in which effects of ethanol on carcinogenesis can be consistently demonstrated and which can then be used to examine mechanisms.

Effect of chronic ethanol ingestion on zinc absorption in rat small intestine

The effect of chronic ethanol ingestion on the ability of the small intestine to absorb zinc was examined in male Sprague-Dawley rats. Six rats were fed the Lieber-Decarli liquid rat diet for 1 month during which 36% of their total calories were provided as ethanol, while their pair fed controls received these calories as carbohydrate. Zinc absorption was then examined simultaneously in duodenal and ileal segments by in vivo perfusion. Net absorption of zinc in the ileum was reduced by 16% following chronic ethanol feeding. Duodenal absorption of zinc was significantly less than in the ileum and was unaffected by chronic ethanol ingestion. These results demonstrate that chronic ethanol ingestion significantly impairs net zinc absorption in the ileum of the rat, the most active area of zinc uptake as measured by in vivo perfusion, and suggest that malabsorption of zinc may contribute to the zinc deficiency seen following chronic ethanol ingestion.