The effect of red and white wine consumption on breast cancer risk in women

Fl. Marghescu, M.S. Teodorescu, Daniela Radu

Volume 20, Issue 1;
Pages: 102-108;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Cancer is a severe group of diseases caused by both external factors (tobacco, infectious organisms, chemicals, and radiation) and internal factors (inherited mutations, hormones, immune conditions, and mutations that occur from metabolism) Breast cancer is currently the most common invasive cancer in women . Our goal is to decrease the risk of this disease through proper diet and lifestyle. The purpose of this study is to determine if a natural substance from red wine which is almost absent in white wine, called resveratrol, has the ability to influence the circulating blood estrogen level, influencing one of the many risk factors of breast cancer (estrogen blood level) despite the disadvantage that it contains alcohol which already represents an independent risk factor. Method: We have made a parallel-group randomized controlled trial to which 70 women attended, for three month.The two groups were randomly split 38 for the red wine, 32 women for the white wine, because natural Resveratrol content in wine interferes with all three stages of carcinogenesis—initiation, promotion and progression. Results: 31 women from the red wine group and 27 from the white wine group finished the trial successfully. In conclusion although this study did not prove that 150 ml daily intake of neither red wine or white wine for 2 months could influence the estrogen levels of premenopausal women, we will continue the research to influence the risk of later developing breast cancer.
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