C. Pehl et al., DIFFERENT EFFECTS OF WHITE AND RED WINE ON LOWER ESOPHAGEAL SPHINCTERPRESSURE AND GASTROESOPHAGEAL REFLUX, Scandinavian journal of gastroenterology, 33(2), 1998, pp. 118-122
Background: White wine and beer induce gastroesophageal reflux (GER).
We investigated the effects of white and red wine on lower esophageal
sphincter pressure (LESP) and GER. Methods: Twenty healthy volunteers
received 300 ml white wine. red wine, or water together with a standar
dized meal. The LESP was continuously monitored with a Dent sleeve the
1st h postprandially, and the esophageal pH measured with a glass pH
electrode. Results: The LESP was decreased after intake of white wine
(median, 14.9 mmHg; range, 5.6-19.5 mmHg) compared with red wine (20.4
mmHg; 13.1-22.3 mmHg; P < 0.05) and tap water (19.5 mmHg; 16.2-29.1 m
mHg; P < 0.01). The fraction time esophageal pH <4 was increased after
both alcoholic beverages compared with tap water (0.9%; 0.2-5.8%; P <
0.01 versus white wine, P < 0.05 versus red wine) with a greater frac
tion time after white wine (13.2; 0.3-58.1) than after red wine (2.3;
0.7-24.4; P < 0.05). The decreased sphincter pressure after white wine
was accompanied by a change in the reflux pattern with increased 'str
ess reflux' and the occurrence of 'free reflux'. Conclusion: White win
e and red wine exert different effects on LESP and GER.