Definition: Health (la)

Although researchers had long been aware of the cardio-protective effects of wine consumption, a study by British scientist St Léger, published in The Lancet in 1979, marked the beginning of a considerable boom in research in the field of wine. In this landmark study, St Léger showed an inverse relationship between average wine consumption in 18 countries and mortality from cardiovascular disease. Numerous subsequent studies have confirmed this observation, to such an extent that the data are now so indisputable that major public health authorities have recognised the association in their official recommendations to the population.

Despite significant "risk factors" (sedentary lifestyle, abundant and rich food), mortality from cardiovascular disease in France is one of the lowest in the world. This is the famous "French paradox". In general, reasonable daily consumption of wine, combined with a balanced diet (based on vegetable fats, fibre, cereals, fresh fruit and vegetables) has very beneficial effects on health and life expectancy. The protective effect observed is linked not only to the alcohol in wine, but above all to its phenolic compounds, which are found in all red wines in particular, and in other foods.