A recent study has been reported about the effects of Resveratrol in the diets of Italians in the Chianti region of Italy has been published in the JAMA Internal Medicine journal. The study concludes there were no differences in individuals (with varying levels of Resveratrol in their bodies based upon their normal dietary intake) related to reduced death rate, inflammation, heart disease or cancer. A variety of articles have been published about the study by sources including Reuters, NPR, Science Daily , LA Times and others.
[Nutra specifically recommends an article published by NHS as it describes the study parameters in an unbiased manner.]
Naturally, this study has caused some scientists and doctors to question the effectiveness of Resveratrol supplements as a dietary supplement. Nutra believes the study’s methodology and results to be fair and genuine. The Nutra Foundation’s conclusions about the Italian study are threefold: 1) the study is only one study on individuals with normal diets, 2) the study could have singled out a host of parameters in individuals’ diets and blood streams that had no effect on the disease outcomes studied, and 3) the study is not relevant with respect to taking higher doses of a Resveratrol supplement.
Nutra also hastens to say that there have been a plethora of studies that have shown positive effects in individuals taking Resveratrol supplements (in dosages from 250 – 500 mg) including strength and endurance, heart health, diabetes, memory and cancer prevention.
For the new study, Dr. Semba of Johns Hopkins used data from 783 Italians who were tracked from 1998 to 2009, when they were at least 65 years old, living in their communities at that time.
The participants were examined and asked to complete a questionnaire about their diets. Urine samples were also collected from people in the study to measure levels of broken-down resveratrol. The participants were not taking Resveratrol supplements.
The Reuters article mentions Teresa Fung, a nutrition researcher at Simmons College in Boston who was not involved in the new study, said she was “not surprised” by its findings. Fung told Reuters Health she wouldn’t expect the amount of resveratrol found in a normal diet to have a detectable effect on health.
Dr. David Sinclair (Harvard University) who has researched Resveratrol and numerous other polyphenols and anti-oxidants commented in the LA Times Article — “The levels of Resveratrol in the diet are negligible compared to the levels shown to work in mice and humans.” Sinclair is one of the leading resveratrol researchers in the U.S. Many people have pointed out it would be virtually impossible to get high enough levels in the normal diet as are used in research studies.