The wine
Wine is an alcoholic beverage produced by the bacterial fermentation of grapes. The general composition and alcoholic concentration of wine depend above all on the type of grape, on the fermentation and on the winemaking process, even if the "meal" products are on average 10-11 ° of alcohol
Wine is a drink which - unlike distillates, other fermented products and liqueurs - brings a fair amount of nutritional molecules; we are talking about phenolic substances. These powerful antioxidants-anticancer-antiatherogens (tannins and isoflavones), of which the most present is undoubtedly the trans-resveratrol, they are transmitted from the grape to the wine during maceration; it follows that: with the same grape, the longer the maceration time, the higher the content of phenolic substances.
Often the polyphenol content is not sufficient to justify the consumption of wine; there are special pathological or physiological conditions that do not benefit from the consumption of wine, on the contrary, they could potentially receive metabolic damage. According to the Recommended Nutrient Intake Levels (LARN), wine and other alcoholic beverages in general should NOT be consumed by: individuals under the age of 18, pregnant women, diabetics, drivers, those treated with certain drugs, etc.
Diabetes
Diabetes is a "metabolic alteration resulting from a reduction in the efficacy of the mechanism between INSULIN and RECEPTOR. On the basis of the etiology and clinical condition, diabetes mellitus is classified into type 1 and type 2, which are respectively of the INSULIN- ADPENDANT (due to endocrine defect of the pancreas) and (usually!) NON-INSULIN DEPENDENT but characterized by INEFFECTIVENESS of peripheral hormone uptake.
Diabetes may be due to a reduced production of the hormone, to an alteration of its action (molecular defect of insulin, molecular defect of the receptor, insulin resistance induced by diet and "obesity) or one or more of these factors. A feature always present in diabetes mellitus is hyperglycemia, although in type 1 diabetes (INSULIN-FREE, THEREFORE INSULIN-DEPENDENT) the interruption of pancreatic hormone production is preceded by a moment (or a period) of HYPER secretion insulin that often manifests itself with fainting and subsequent HYPOGLYCAEMIC COMA.
Diabetes: wine yes or wine no?
To date, the opinion of specialists is sufficiently unambiguous: in the case of diabetes (both type 1 and type 2) the systematic consumption that exceeds the recommended ration of alcoholic beverages, and therefore also of wine, is not recommended. However, there are some experimental facets that deserve to be reported.
A study by Robert Metz, Sheldon Berger and Mary Mako, entitled "Potentiation of the Plasma Insulin Response to Glucose by Prior Administration of Alcohol: An Apparent Islet-Priming Effect " and published on "Diabetes August 1969 18: 517-522; doi: 10.2337 / diab.18.8.517", described a direct correlation between the administration of ethyl alcohol in humans and an INCREASE in the insulin response. In type 2 diabetes, which is often associated with obesity and other dysmetabolic complications such as alterations in lipidemia, maintaining low levels of circulating insulin is absolutely essential. . The excess in the endocrine production of insulin is caused by perglycemia and peripheral resistance, which together determine some imbalances including: the excess of liposynthesis (fat storage) and the oxidation of lipoproteins (reduced efficiency of cholesterol transport and atherogenesis). In consideration of the results obtained by Metz, the consumption of wine in type 2 diabetics is absolutely inadvisable.
... But that is not all!
To date, numerous studies have brought to light a further interaction between ethyl alcohol and glycemic regulation. This time it is an INSULIN-INDEPENDENT mechanism and mainly affects the onset of type 1 diabetics:
It is known that glycemic homeostasis is the result of the hormonal balance for which if the blood sugar rises, insulin (which has a glycemic function) increases and if the blood sugar falls, glucagon, catecholamines and cortisol increase (which function HYPERglycemic), which act on the liver receptors (glycogen reserve) causing the release of glucose into the blood by GLYCOGENOLYSIS. Well, it seems that the administration of ethyl alcohol in the human being can determine
- l "INHIBITION of a HEPATIC enzyme called nicotinamide-adenine-dinucleotide responsible for NEOGLUCOGENESIS (therefore the production of glucose starting from glycerol, amino acids and lactic acid),
- inhibition of cortisol, somatotrope and adrenaline (three hyperglycemic hormones).
This means that the intake of the ethyl alcohol contained in the wine significantly affects the glycemic balance and that, depending on the hepatic glycogen levels, after a few hours it can induce HYPOGLYCEMIC COMA. Considering that type 1 diabetes is a pathology with a juvenile onset which, as anticipated, manifests itself with an insulin super-production (hypoglycemic), the possible consumption of wine a could significantly Worsen glycemic homeostasis increasing the risk of COMA. Therefore, the indications of the LARN to avoid the consumption of alcohol (and therefore also of wine) under the age of 18 are confirmed, and absolutely in subjects potentially at risk or undergoing type 1 diabetic onset; at the same time, diabetics on exogenous therapy are advised to be careful in estimating insulin doses, as a different dosage calculation from normal may be necessary when drinking alcoholic products.
Curiosity
In the case of hypoglycemic shock in the alcoholic it has been found that the administration of fructose (instead of glucose) and small doses of insulin, in addition to restoring blood glucose, can also ACCELERATE THE DISPOSAL OF circulating ETHYL ALCOHOL.
Furthermore, although the intake of wine and other alcoholic beverages does not directly affect the onset of diabetes (except in alcoholic pancreatitis), the statistical and clinical observation of patients who ABUSE ALCOHOL leads to reflect on the existence of a subtype of type 2 diabetes mellitus, called alol-related.
In conclusion, the systematic consumption of wine in the diabetic is not recommended; although it has been shown that alcohol induces a hypoglycemic effect (desirable in overt diabetes), it is an alcoholic beverage potentially responsible for abuse or toxic dependence due to various clinical complications, including a form of alcohol-related diabetes .
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