A new study by the Mount Sinai School of Medicine has found that moderate red wine, mainly Cabernet Sauvignon, consumption may help reduce the incidence of Alzheimer's Disease. The study, titled 'Moderate Consumption of Cabernet Sauvignon Attenuates Beta-Amyloid Neuropathology in a Mouse Model of Alzheimer's Disease', is in the press, and will be published in the November 2006 issue of The FASEB Journal.

The breakthrough study will also be presented at the Society for Neuroscience meeting to be held in Atlanta, Georgia, on October 14-18.

"This study supports epidemiological evidence indicating that wine consumption, within the range recommended by the FDA dietary guidelines of one drink per day for women and two for men, may help reduce the relative risk for Alzheimer's Disease," reported researchers Dr Giulio Maria Pasinetti and Dr Jun Wang at Mount Sinai.

"These findings give researchers and millions of families a glimpse of light at the end of the long dark tunnel for future prevention of this disease," said Dr Pasinetti, Professor of Psychiatry and Neuroscience and Director of the Neuroinflammation Research Centre at the Mount Sinai School of Medicine, and Dr Wang, Assistant Professor of Psychiatry.

People with Alzheimer's Disease exhibit elevated levels of beta-amyloid peptides that cause plaque buildup in the brain, which is the main characteristic of the disease. There are no known cures or effective preventive strategies. Genetic factors are responsible in early-onset cases, but they appear to play less of a role in late-onset-sporadic cases, the most common form of Alzheimer's. However, lifestyle factors such as diet and now moderate wine consumption are receiving increasing attention for their potential preventative impact.

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