Diabetes mellitus (honey-sweet flow, honey urine dysentery), popularly known as “diabetes”, is one of the most common chronic illnesses in the middle and higher ages and increasingly also in younger age (civilization sickness). The main characteristic is an increased blood sugar level (hyperglycaemia), which is associated with a risk of serious comorbidities and complications. The reason for this is usually a relatively insufficient or no insulin secretion at all. Without this hormone the pancreas can glucose (Dextrose) are not absorbed into the cell and metabolized to form energy. In contrast, no insulin is required in the first phases of the fructose metabolism. However, is fructose (Fruit sugar) two to three times in comparison to the taste of glucose cutie pie, but significantly less blood sugar increasing.
This explains why fructose has long been a useful substitute for sucrose and glucose has been used in diet treatment for diabetics. These medical reasons led to the definition of "diabetic wine" in Germany in the 1990s, with the appropriate labeling on the bottle label. This was defined in Section 48 of the Wine Ordinance as follows: Still wine is considered suitable for consumption by diabetics if the following maximum values were given in one liter of wine: maximum 20 grams of total sugar (as invert sugar calculated), of which a maximum of four grams of glucose (glucose), a maximum of 40 mg free sulphurous acid, maximum 150 milligrams of total sulfurous acid and a maximum of 12% vol alcohol.
at sparkling wine These were: a maximum of four grams of glucose and no sucrose, a maximum of 40 grams of fructose, a maximum of 185 milligrams of sulfurous acid and a maximum of 12% vol alcohol. Furthermore, additional information about dietary values, such as that, must be on the label or on the back label nutritional value (Calorific value). The DLG awarded as part of the exam for the German wine seals a certificate that attested diabetic suitability on a back label. In contrast, the term diabetic wine has not always been used or prohibited in Austria.
Despite the above-mentioned “useful” effect of fructose, more and more current scientific studies show that too much fructose in the diet has an unfavorable effect on the metabolism. For example, fructose increases the plasma concentration of blood lipids (triglycerides) and the harmful LDL cholesterol. Both favor the development of arteriosclerosis (vascular calcification) and thus increase the risk of cardiovascular diseases such as stroke and heart attack. Too much fructose in the diet also promotes the development of obesity (overweight) and the development of the metabolic syndrome. The factors called “deadly quartet” are obesity, diabetes, lipid metabolism disorder and high blood pressure.
The above facts are particularly problematic for “type 2 diabetics”, which usually only appear in adulthood. This also deprives the wine producers of the (biological) basis for a wine called "diabetic wine", the definition of which is based solely on the fructose and glucose content. Incidentally, this information was only partly valid for wines with max. 2 g / l residual sugar (see also under sugar content ). The right approach is also the moderate wine enjoyment for this group - preferred dry expanded - recommended with little residual sugar. These sugar concentrations play a subordinate role for the well-adjusted diabetic and are negligible in the daily diet.
Therefore, the steadily growing group of elderly diabetics should be informed about the health-promoting effects of moderate wine consumption. Because scientific studies clearly show that blood sugar control is not affected by moderate wine consumption. Wine has a positive effect on the dreaded and common diabetic complications such as heart attack and stroke by increasing the low-cost HDL cholesterol, reducing blood clotting and reducing the harmful free radicals. The attitude towards alcoholic beverages has therefore changed among diabetologists. Regardless of the legal framework, the dietary guidelines for diabetics and the assessment of fructose have also changed in recent years to the effect that the unlimited supply of this glucose-replacement sugar is no longer recommended. Basically, moderate doses of dry wine are not a health problem for diabetics - they can even benefit from it.
The EU Regulation (No. 1924/2006) on nutritional and health-related information about food (so-called Health Claims Ordinance) came into force on July 1st, 2007. Thereafter, for drinks over 1.2% vol alcohol content, all health concerns are on the label and forbidden in advertising classified statements. The only exception is information that relates to a reduced alcohol content or nutritional value Respectively. This regulation also applies to the "diabetic wine / sparkling wine" or the term "suitable for diabetics - only after consulting the doctor", which is considered health-related and is prohibited in the future. The EU regulation abolished the previously mentioned Section 48 of the Wine Act. This also removes the legal basis from the DLG seal. See on the subject of "health-promoting effects of moderate wine consumption" under health,
Source: For this contribution, the DWA (German Wine Academy) extracts from the article "Wine for diabetics does not have to be a proven diabetic wine".