The aim of this study was to assess the effect of a small-moderate dose of red wine on the level of serum insulin and plasma glucose before and after a meal. A total of 18 non-diabetic males aged between 19-22 years participated in the current investigation. In the fasting trial participants underwent a 6 hour fast before consuming 4 standard units of red wine (40g alcohol) or the equivalent amount of placebo over a period of 135-min. Food was then presented alone for 45-min. Alternatively, in the feeding trial food was consumed for 45-min prior to participants ingesting 4 standard units of red wine (40g alcohol) or the equivalent amount of placebo over a 135-min period. The serum insulin and plasma glucose level was assessed at regular 45-min intervals across the four 180-min experimental periods. The results showed a significant alcohol-induced decrease in postprandial glucose and no significant change in serum insulin concentration when red wine is consumed alone following a meal. Alternatively, the ingestion of red wine alone prior to food promoted a significant reduction in serum insulin concentration despite preprandial glucose remaining unchanged. It was concluded that red wine may promote an alteration in the feedback mechanism by which plasma glucose controls the insulin rate, which under specific conditions could potentially provide some health benefits to diabetic individuals.

The present study aims to investigate the contribution of alcohol toxicity to the development of disease by assessing the effect of consuming a moderate amount of wine immediately following a high-carbohydrate meal on plasma glucose, serum insulin, and serum IgA.