Diabetes mellitus, popularly known as "diabetes", is one of the most common chronic diseases in the middle and higher and increasingly also in the younger age (civilization disease). The main feature is an elevated blood sugar level (hyperglycemia), which is associated with a risk of severe concomitant and sequelae. Cause for is usually a relatively insufficient or even missing insulin secretion. Without this hormone the pancreas can glucose (Glucose) are not absorbed into the cell and metabolised to energy. In contrast, no insulin is required in the first stages of fructose metabolism. On the other hand is fructose (Fructose) in the taste comparison to glucose though two to three times sweeter, but significantly less blood sugar.
This explains why fructose has long been considered a useful substitute for sucrose and glucose was used in the diet treatment for diabetics. These medical reasons led in the 1990s in Germany to the definition of "diabetic wine" with appropriate labeling on the bottle label. This was defined in §48 of the Weinverordnung as follows: Still wine is considered to be suitable for consumption by diabetics if the following maximum values were given in one liter of wine: a maximum of 20 grams of total sugars (as invert sugar calculated) of which a maximum of four grams of glucose (glucose), a maximum of 40 mg free sulphurous acid, a maximum of 150 milligrams of total sulphurous acid and a maximum of 12% vol alcohol content.
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 sulphurous acid and a maximum of 12% vol alcohol content. Furthermore, on the label or on the back label further information about dietary values, such as the nutritional value (Calorific value), to be made. The DLG awarded as part of the exam for the German wine seal a certificate certifying diabetic fitness on a back label. In contrast, in Austria, the name diabetic wine has always been not common or prohibited.
Despite the above-mentioned "beneficial" effect of fructose, more and more current scientific studies show that too much fructose in the diet has unfavorable effects on the metabolism. For example, fructose increases plasma concentrations of blood lipids (triglycerides) and harmful LDL cholesterol. Both promote the development of atherosclerosis (vascular calcification) and thus increase the risk of cardiovascular diseases such as stroke and heart attack. Similarly, too much fructose in the diet also promotes a development of obesity (obesity) and the development of the metabolic syndrome. The factors called "deadly quartet" are obesity, diabetes, lipid metabolism disorder and high blood pressure.
The facts mentioned are particularly problematic in the "type 2 diabetics" usually occurring in adulthood. This deprives the wine producers of the (biological) basis for a wine called "diabetic wine", the definition of which is based solely on the content of fructose and glucose. Incidentally, this information was partly only for wines with max. 2 g / l residual sugar (see also under sugar content ). The right approach is, even this group the moderate wine pleasure - preferred dry expanded - so with little residual sugar to recommend. 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 geriatric patients should be informed about the health-promoting effect of moderate wine consumption. Because scientific studies clearly show that the blood sugar control is not affected by moderate wine consumption. Wine has a positive effect on the dreaded and common diabetic sequelae such as heart attack and stroke by increasing cheap HDL cholesterol, reducing blood clotting and reducing harmful free radicals. The attitude to alcoholic beverages has therefore changed in diabetologists. Regardless of the legal framework, the dietary guidelines for diabetics and the assessment of fructose have also changed in recent years to the extent that the unrestricted intake of this glucose-exchange sugar is no longer recommended. Basically, moderate doses of a dry wine for diabetics pose no health problem - and they can even benefit from it.
The EU Regulation (No. 1924/2006) on nutrition and health claims made on food (so-called Health Claims Regulation) came into force on 1.7.2007. According to this, for beverages over 1.2% vol alcohol content is any health reference on the label and banned from advertisements. Exceptions are only statements that refer to a reduced alcohol content or nutritional value Respectively. This regulation also applies to the "diabetic wine / Diabetikersekt" or the term "suitable for diabetics - only after consulting the doctor," which is considered health-related and is prohibited in the future. By the EU-regulation the previously mentioned §48 of the wine law was abolished. Even the DLG seal is thus deprived of the legal basis. See the topic "beneficial effect of moderate wine consumption" under health,
Source: Courtesy of DWA (German Wine Academy) was the article "wine for diabetics does not have to be designated diabetic wine" used.