NEW YORK (Reuters Health) – Consuming seven glasses or more of wine each week may reduce the risk of developing Barrett’s esophagus, according to a report in the March issue of Gastroenterology.

Although wine use was associated with an education level and with regular use of multivitamins, the inverse relationship with the risk of Barrett’s esophagus was still apparent after accounting for these potential confounders.

Exactly how wine might achieve this beneficial effect is unclear, lead author Dr. Al Kubo, from Kaiser Permanente, Oakland, California, and colleagues note. Wine contains certain compounds that could reduce oxidative damage to the esophagus. Alternatively, wine use could represent a proxy for some unmeasured lifestyle factor with a beneficial impact.

The findings stem from a case-control study within the membership of Kaiser Permanente Northern California. Included were 320 patients with Barrett’s esophagus, 316 with gastroesophageal reflux disease, and 317 population controls. Dietary information was collected with validated questionnaires given during in-person interviews.

Overall alcohol use was not significantly associated with Barrett’s esophagus, the researchers note.

With wine specifically, drinking seven or more glasses per week was associated with an odds ratio of 0.44 for Barrett’s esophagus relative to non-consumption on multivariate analysis, including adjustment for GERD symptoms. Education status was also inversely linked to the risk.

“Future studies examining the interaction between vitamin supplements and alcohol types, and how socioeconomic status may affect gastroesophageal reflux disease and Barrett’s esophagus are needed,” the investigators conclude.