Introduction: After consuming red meat, harmful substances in the meat are absorbed by the intestines, accumulate in the blood, and form low-density lipoprotein, which damages blood vessels and increases the risk of heart disease. However, polyphenols in red wine can prevent these harmful substances from being absorbed by the intestines.
The British Daily Mail reported on January 16 that Israeli research has found that drinking red wine while eating red meat can lower blood cholesterol. The experiment lasted for 4 days, during which researchers provided a series of meat products to healthy volunteers. A separate group of volunteers consumed the same diet over the same 4-day period but paired it with a measured amount of red wine. The results showed that the blood cholesterol levels of volunteers who only ate meat rose significantly, increasing the risk of atherosclerosis and heart disease. In contrast, the blood cholesterol levels of volunteers who consumed red meat with red wine did not change and even decreased.
Experts state that this is because after consuming red meat, harmful substances in the meat are absorbed by the intestines, accumulate in the blood, and form low-density lipoprotein, which damages blood vessels and increases the risk of heart disease. However, polyphenols in red wine can prevent these harmful substances from being absorbed by the intestines.