A toast to a healthy heart … Or not?
By admin • Jan 11th, 2010 • Category: Nutrition and Healthy Eating Guides 
The background of this study was that some types of champagnes are made from the same grapes red wine is made off. Hence it is believed the phenolic compounds found to have beneficial antioxidant activity in red wine may provide such effects when champagne is consumed. ‘Real’ champagne is traditionally made with three different types of grapes: Chardonnay (white grape), Pinot Noir and Pinot Meunier (both red grapes), however other champagnes called ‘blanc the blanc’ are produced only from white grapes. The percentage of red grapes used in champagne furthermore varies depending on brand and origin, champagne called ‘blanc de noirs’ is made up only from dark grapes and should therefore contain the highest amount of polyphenols.
The study both papers referred to was a fairly small study. Only 15 healthy volunteers were used to observe the effects of champagne on blood vessels. Although it was a randomised control trial (volunteers were unaware whether they were consuming champagne or a ‘dummy’ drink) it is necessary to show the results are to be found in much larger study groups, before one could draw conclusions about the health promoting effects of champagne on blood vessels. Moreover the effects of champagne on blood vessels are only one aspect of heart disease and blood pressure risk hence although it was found that champagne has positive effects on vascular performance this may not directly reduce the risk of heart disease.
The effects induced by champagne consumption were on the other hand not associated with the effects alcohol has on blood vessels and researchers found significantly more breakdown products of polyphenols in the urine of volunteers when they consumed champagne. This appears to be very encouraging for future research and may be an indication that moderate champagne consumption could be preventive for heart disease, high blood pressure and stroke via the effects champagne appears to have on blood vessels.
Other studies on champagne have suggested it may have health benefits for the brain and might be protective for Parkinson’s disease and Alzheimer’s. Here the claim is based on laboratory observations of brain cells which have been put under similar stressors as occur during stroke in the brain. Some of the cells were pre-treated with a champagne extract and exactly those cells appeared to have been protected from the neurotoxins released in this process. Accordingly it is believed that champagne might prevent the brain against injury and the polyphenols may prevent brain cell death, however conditions in the brain may vary from the laboratory and it might also be questionable whether the levels of polyphenols in the lab are comparable to level’s reached by consuming champagne.
So after all I would suggest to keep the champagne glasses still on hold as the evidence currently is not strong enough to subscribe champagne as a healing drink. There is however potential that future studies will enlighten us how much and in what quantities of consumption it may reduce disease risks.
Andrea Zick, Esteem Fitness Nutritionist London
Esteem Fitness – Personal Training London and the South East
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