Moderate red-wine consumption partially prevents body weight gain in rats fed a hyperlipidic diet

Red wine is a beverage that can exert a broad spectrum of health-promoting actions both in humans and laboratory animal models if consumed moderately. However, information about its effect on body weight is scarce. We have evaluated the effect of moderate red wine consumption on body weight and energy intake in male Zucker lean rats fed a hypercaloric diet for 8 weeks. For this purpose, we used three 5-animal groups: a high-fat diet group (HFD), a high-fat-diet red-wine-drinking group (HFRWD), and a standard diet group (SD). After 8 weeks, the HFRWD group had a lower body weight gain (175.66 ± 2.78% vs 188.22 ± 4.83%; P<.05) and lower energy intake (269.45 ± 4.02 KJ/animal.day vs day vs 300.81 ± 4.52 KJ/animal.day; P<.05) and had less fat mass at epidymal location respect to the whole body weight (0.014 ± 0.001 vs 0.017 ± 0.001; P<.05) than the HFD group. However, the red wine didn't moodified the fed efficiency 0.012 ± 0.001 g/KJ for HFRWD group versus 0.013 ± 0.001 g/KJ for the HFD one (P=.080). These findings, though preliminary, show that moderate red wine intake can prevent the increase of body weight by modulating energy intake in a rat diet-induced model of obesity.