Drinking Red Wine Might Not Make You Live Longer After All
The popular idea that drinking red wine may hold the key to a longer lifespan has come under renewed skepticism according to data in an article published recently in Nature 477:482-485 (Sept. 2011, http://www.nature.com/nature/journal/v477/n7365/full/nature10296.html). Data reported in this article by senior authors David Gems and Linda Partridge at University College London “… cast doubt on the robustness of the previously reported effects of sirtuins on lifespan in C. elegans and Drosophila.” The relevance of this work to the ‘red wine/longevity hypothesis’ is that the Nature study presents compelling evidence that sirtuins, the putative target at which certain compounds in red wine exert their beneficial effect, are not involved in the aging hypothesis. If sirtuins are not involved in affecting the aging process, then the hope that activating this pathway by drinking red wine will not be of benefit.
Nicolas Wade published an interesting commentary on the sirtuin controversy in The New York Times (Sep. 21, 20011, http://www.nytimes.com/2011/09/22/science/22longevity.html?_r=1&hpw) in which he briefly summarizes the opinions of the authors of the current work as well as the lead author of the original work that implicated sirtuins in the aging process, Leonard Guarente of the Massachusetts Institute of Technology. The two research groups have markedly different opinions about conclusions of all of the sirtuin studies. The universal nature of the topic of aging has made this a fertile field of research over the last decade and the ultimate conclusion about whether activating the sirtuin pathway by drinking red wine or another method will await more definitive research. Red wine is still meant to be enjoyed, but the hope that it might add years to ones life by activating the sirtuin pathway has been dealt a serious blow.