Effects of Red Wine on 24-Hour Esophageal pH and Pressures in Healthy Volunteers

The purpose of this study was to assess theeffects of red wine taken with meals on esophagealmotility, esophageal exposure to acid, and gastric pH.Following a randomized design, 14 healthy malevolunteers (mean age 25 years, range 18 -35 years weregiven 360 ml of red wine or tap water during lunch ordinner. All subjects underwent ambulatory 24-hresophageal motility and esophagogastric pH monitoringstudies. Three different periods were analyzed: duringmeals (30 min), postprandial (3 hr), and 8-hr supine.Two volunteers complained of heartburn after wineingestion. An increase in the number of high amplitude waves (>125 mm Hg, 95th percentile of ourmotility unit controls) was observed during mealsaccompanied by wine: water 1.2 (0-10.2), wine 1.6(0-32.6), P = 0.02 [median (range)]. No other esophagealmotility changes occurred. Percent reflux time increasedduring the postprandial period after wine ingestion incomparison with water: 1.7 (0-14.9) vs 0.1 (0- 0.8), P< 0.05. Gastric pH was unaffected by the type of drink. Ingestion of moderate amounts of redwine with meals increases postprandial esophagealexposure to gastric acid in healthy persons.