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2025-01-07

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cc-by (c) Domínguez-López, I. et al., 2025
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/223650

Urinary tartaric acid as a biomarker of wine consumption and cardiovascular risk: the PREDIMED trial

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https://doi.org/10.1093/eurheartj/ehae804

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Background and AimsModerate wine consumption has been associated with lower cardiovascular disease (CVD) risk in older populations. However, wine consumption information through self-reports is prone to measurement errors inherent to subjective assessments. The aim of this study was to evaluate the association between urinary tartaric acid, an objective biomarker of wine consumption, and the rate of a composite clinical CVD event.MethodsA case-cohort nested study was designed within the PREDIMED trial with 1232 participants: 685 incident cases of CVD and a random subcohort of 625 participants (including 78 overlapping cases). Wine consumption was registered using validated food frequency questionnaires. Liquid chromatography-tandem mass spectrometry was used to measure urinary tartaric acid at baseline and after one year of intervention. Weighted Cox regression models were used to estimate hazard ratios (HRs) of CVD.ResultsTartaric acid was correlated with self-reported wine consumption at baseline [r = 0.46 (95% CI 0.41; 0.50)]. Five categories of post hoc urinary tartaric acid excretion were used for better representation of risk patterns. Concentrations of 3–12 and 12–35 μg/mL, which reflect ∼3–12 and 12–35 glasses/month of wine, were associated with lower CVD risk [HR 0.62 (95% CI 0.38; 1.00), P = .050 and HR 0.50 (95% CI 0.27; 0.95), P = .035, respectively]. Less significant associations between self-reported wine consumption and CVD risk were observed.ConclusionsLight-to-moderate wine consumption, measured through an objective biomarker (tartaric acid), was prospectively associated with lower CVD rate in a Mediterranean population at high cardiovascular risk.

Matèries

Orina, Àcid úric, Cuina mediterrània, Marcadors bioquímics

Matèries (anglès)

Urine, Uric acid, Mediterranean cooking, Biochemical markers

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Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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DOMÍNGUEZ LÓPEZ, Inés, LAMUELA RAVENTÓS, Rosa ma., RAZQUIN, Cristina, ARANCIBIA RIVEROS, Camila, GALKINA, Polina, SALAS SALVADÓ, Jordi, ALONSO GÓMEZ, Ángel m., FITÓ COLOMER, Montserrat, FIOL SALA, Miguel, LAPETRA, José, GÓMEZ GRACIA, Enrique, SORLÍ, José v., RUIZ CANELA, Miguel, CASTAÑER, Olga, LIANG, Lihua, SERRA MAJEM, Lluís, HU, Frank b., ROS RAHOLA, Emilio, MARTÍNEZ GONZÁLEZ, Miguel ángel, ESTRUCH RIBA, Ramon. Urinary tartaric acid as a biomarker of wine consumption and cardiovascular risk: the PREDIMED trial. _European Heart Journal_. 2025. Vol. 46, núm. 2, pàgs. 161-172. [consulta: 27 de gener de 2026]. ISSN: 0195-668X. [Disponible a: https://hdl.handle.net/2445/223650]

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