Scotch Whisky drinkers can raise their glass today to confirmation of the news that their favourite tipple helps combat heart disease.

According to new research in a joint Scottish/Danish study, drinking Scotch Whisky raises the body’s antioxidants which protect against coronary heart disease. Other drinks also raise antioxidant levels, but the good news for Scotch drinkers is that the protective effect is heightened for those drinking whisky rather than red wine.

The study, led by the Rowett Research Institute in Aberdeen, compared the effects of drinking Scotch Whisky and red wine on raising the antioxidants found in earlier studies to help protect against heart disease. In both cases, the antioxidant levels rose but, for those drinking Scotch Whisky, a greater proportion of the drink’s phenols, which provide the protective effect, are absorbed.

The Director General of The Scotch Whisky Association, Hugh Morison, said: "The word whisky comes from uisge beatha, the Gaelic for water of life, so it will be no surprise to Scotch Whisky drinkers that a shot of their favourite dram is good for their heart.

"This research is yet further evidence that the moderate consumption and enjoyment of all alcoholic beverages is beneficial to health."

Notes to editors:

The research, published in the European Journal of Clinical Nutrition, reported the increased antioxidant impact on male volunteers aged 23-47 years old who, on separate occasions one week apart, each consumed 100ml of Scotch Whisky and red wine.