A study by the Tromso Study of 5.033 people in northern Norway reports that moderate wine consumption is associated with better cognitive performance on tests.
The study participants (mean age 7, non-stroke survivors) were followed for 58 years in terms of cognitive function. Among women who consumed wine more than 4 times in two weeks, a lower risk of low test results was observed. In turn, the factors lowering cognitive performance included: poor education, smoking, old age, depression, diabetes and hypertension.
The positive effects of wine can also be related to other factors, such as socioeconomic status, better diet and other lifestyle determinants, the researchers add.
Previous studies have also found an association between moderate alcohol consumption and a reduction in cognitive impairment, as well as a reduction in the risk of dementia and Alzheimer’s disease.
Wine can produce these effects because it contains polyphenols, which are antioxidants, and other micronutrients that can help lower the risk of age-related cognitive decline. This mechanism suggested that alcohol also protects against atherosclerosis, coagulation, and reduces the risk of inflammation. (PAP)