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Effects of Red Wine on 24-Hour Esophageal pH and Pressures in Healthy Volunteers

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Abstract

The purpose of this study was to assess theeffects of red wine taken with meals on esophagealmotility, esophageal exposure to acid, and gastric pH.Following a randomized design, 14 healthy malevolunteers (mean age 25 years, range 18 -35 years weregiven 360 ml of red wine or tap water during lunch ordinner. All subjects underwent ambulatory 24-hresophageal motility and esophagogastric pH monitoringstudies. Three different periods were analyzed: duringmeals (30 min), postprandial (3 hr), and 8-hr supine.Two volunteers complained of heartburn after wineingestion. An increase in the number of high amplitude waves (>125 mm Hg, 95th percentile of ourmotility unit controls) was observed during mealsaccompanied by wine: water 1.2 (0-10.2), wine 1.6(0-32.6), P = 0.02 [median (range)]. No other esophagealmotility changes occurred. Percent reflux time increasedduring the postprandial period after wine ingestion incomparison with water: 1.7 (0-14.9) vs 0.1 (0- 0.8), P< 0.05. Gastric pH was unaffected by the type of drink. Ingestion of moderate amounts of redwine with meals increases postprandial esophagealexposure to gastric acid in healthy persons.

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Authors
  1. Luis Grande
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  2. Carlos Manterola
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  3. Emilio Ros
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  4. Gloria Lacima
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  5. Cristobal Pera
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Grande, L., Manterola, C., Ros, E. et al. Effects of Red Wine on 24-Hour Esophageal pH and Pressures in Healthy Volunteers. Dig Dis Sci 42, 1189–1193 (1997). https://doi.org/10.1023/A:1018893721735

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  • DOI: https://doi.org/10.1023/A:1018893721735

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