Wine and brandy can be heart-healthy, but in some cases they are decidedly not.

There's no easy answer when it comes to the possible health benefits of South African wines and brandies, says researcher Dr Dawie van Velden. Over the last few years he has conducted multiple studies on the subject with geneticist Prof Maritha Kotze of the Department of Pathology. The studies were supported by, among others, Winetech and the South African Brandy Foundation.

The findings of these studies have taken Van Velden all over the world and he recently visited Australia and France. According to Van Velden, France has seen a decrease in wine sales over the last few years due to the so-called "criminalisation of wine" and the dangers alcohol is said to hold. This is despite the fact that many French people follow the healthy Mediterranean diet, which includes lots of wine.

There is no need to be anti-wine, says Van Velden. His research has shown that regular, moderate consumption of wine and brandy increases the level of "good" HDL cholesterol in the blood, that it has a protective effect on the heart.

Red wine offers the added benefit of a high polyphenol antioxidant count and is thus more heart-healthy than brandy.

During the study, 37 healthy volunteers between the ages of 18 and 70 drank only red wine for 28 days and only brandy for another 28 days over a two-month period. The men had to consume a cup (250ml) of red wine or just more than three tablespoons (50ml) of brandy a day. Each participant underwent a genetic screening test for cardiovascular risk factors beforehand.

"Alcohol, and red wine in particular, could help prevent heart disease and diabetes," says Van Velden. But moderation is key since too much alcohol can have an adverse effect on health, and could even be fatal.

Van Velden also points out that a person's genetic make-up determines which health benefits of alcohol, if any, they enjoy.

For example, some participants tested positive for low-penetration mutations of the HFE gene, which causes hereditary haemochromatosis (iron overload). They also had higher levels of triglyceride (a harmful fat) in their blood after alcohol use.

"By means of a genetic screening programme, we could identify individuals who would not derive any heart-health benefits from even moderate alcohol consumption," he says.

"This shows that environmental factors can influence gene expression and explains why some people experience an increase in their cholesterol and triglyceride levels when they consume alcohol," says Van Velden. "It increases the risk of heart attacks in this genetic subgroup."

Personalised genetic testing is worth considering before you pour your next sundowner. It could give your insight into your genetic blueprint and how much wine or brandy (if any) is good for your heart.

This article originally appeared in the Faculty of Medicine and Health Sciences' annual publication. Visit www.sun.ac.za/FMHSpublications to subscribe.