Consumption of red wine while eating meat products can neutralize the effect of cholesterol accumulation.

Scientists have found that harmful meat compounds that form "bad" cholesterol in the body and can increase the risk of cardiovascular disease can be neutralized by the antioxidants contained in wine.

Polyphenols, a type of antioxidant, stop the intestinal absorption of harmful compounds after eating meat . In this way, they are not included in the bloodstream and do not form "bad" cholesterol.

This is one of the reasons why red wine is believed to be good for the heart and reduces the risk of cardiovascular problems., experts explain.

The study involved 14 completely healthy people. For 4 days, the volunteers consumed only meat products. After a week for the same period, they were again given the same food menu , but in combination with the consumption of red wine.


The results show that eating meat alone without combining it with wine raises cholesterol levels by 97% in 4 days.

High cholesterol levels cause plaque to build up in the blood vessels , which poses a serious risk of blockage, blood clots and cardiovascular disease.

The results of the study were published in the journal Functional Food s.

Another study found that combining meat with vegetables such as potatoes can also neutralize the effects of harmful compounds and avoid the accumulation of "bad" cholesterol.