Beer : Health and Nutrition

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Energy The Composition of Beer in Relation to Nutrition and Health 97 Too often in nutritional texts all beers are lumped together with one generalised compositional listing. It must be borne in mind, though, that beers can differ enormously in their composition, depending on their strength and how they were made, including the grist materials employed (see Chapter 3). Thus the alcohol content may range from in excess of 10% (v/v) in beers produced in Trappist monasteries to < 0.05% in the alcohol-free products. Most beers worldwide have an alcohol content in the range 3–6% (v/v). Note that ethanol has an energy contribution of 7 kcal per g (c.f. protein 4 kcal/g and carbohydrate 3.75 kcal/g). Additionally, conventionally fermented beers may retain some 25% of the starch in a partially degraded, non-fermentable form which will also contribute to the calorie count. By contrast, so-called light beers generally contain minimal levels of carbohydrate. Some two-thirds of the energy value in a regular beer originates in the alcohol. Brewers use the following formula (ASBC 1992) to calculate the calori c value of a beer: kcal in 100 g beer = 6.9(A) + 4(B – C) where A = alcohol (% by weight), B = real extract (% by weight) and C = ash (% by weight) The ‘real extract’ is a measure of the total dissolved solids in the beer. The major components of this are residual unfermented carbohydrates, some protein and ash (inorganics). The myriad of avour components contributes relatively little and can be ignored in this context. The ash has no calori c value and is therefore subtracted from the residual extract number. Martin (1982) suggested a more exact formula, which takes into consideration more precisely the individual contributions of the major beer components: Calori c value (kcal/100 mL) = [ethanol (g/100 mL) × 7] + [total carbohydrates (as glucose g/100 mL) × 3.75] + [proteins (g/100 mL) × 4] Tables 5.1 to 5.4 compare the calori c values of a diversity of beer brands, respectively ales, lagers, wheat beers and seasonal beers. Ethanol is just as assimilable as other sources of energy (Hawkins & Kalant 1972; Wei et al. 1972). Forsander (1998) has amply shown why he claims that, as a source of energy, ‘ethanol should be an excellent nutrient’. It is used by the body as ef ciently as other energy sources, it requires no digestion by the body before it enters the bloodstream by diffusion, and it is transferred to all cells without the need for an energy-demanding transport system.
98 Chapter Five Table 5.1 Calorific value of a range of ales (per 355 mL). Brand kcal BridgePort India Pale Ale 180.6 India Ale 161.7 Greene King IPA 124.2 Deuchars IPA 139.3 Indian Pale Ale 101.6 James Squire IPA 177.5 Imperial Pale Ale 229.9 Indica IPA 211.8 Full Sail IPA 199.7 Woodstock IPA 199.7 India Pale Ale 184.6 Quail Springs IPA 191.9 Hop Ottin’ IPA 207.6 Pyramid Indian Pale Ale 220.8 Wolaver’s India Pale Ale 202.2 Rogue XS Imperial Ale 278.5 India Pale Ale 174.0 Old Nick 259.8 Old Horizontal/Barleywine Style Ale 346.6 Hobgoblin Extra Strong Ale 165.0 Rogue XS Imperial Ale 278.5 Maredsous Abbey Ale Dobbel 8.1% 222.0 Ballantine Burton Ale 232.0 Dominion Millennium 320.2 Druid Fluid Barley Wine 279.0 Blue Heron Ale 145.3 Old Brewery Pale Ale 152.7 Organically Produced Ale 160.0 Bass Co’s Pale Ale 150.1 Augustinian Ale 155.4 Golden Thread 152.6 Old Speckled Hen 163.2 Sparkling Ale 151.3 St. Andrews Ale 139.6 Young’s Ram Rod 159.4 Fuller’s ESB 183.4 Fuller’s 1845 202.6 Belhaven Scottish Ale 128.2 Old Peculiar 177.6 Speights Pale Ale 127.8 Maudite 222.7 Little Creatures Pale Ale 163.5 Point Pale Ale 177.0 Sierra Nevada Pale Ale 170.2 Three Floyds X-Tra Pale Ale 145.8 Dead Guy Ale 207.0 Black Oak Pale Ale 151.0 Liberty Ale 189.7 Arrogant Bastard Ale 238.5 Full Sail Pale 179.8 Paci c Ridge Pale Ale 198.0 (Continued.)
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Beer Health and Nutrition C. W. Bam
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From man’s sweat and God’s love
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© 2004 Blackwell Science Ltd a Bla
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Contents Preface ix Acknowledgement
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Preface John Hudson peered at me ov
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Preface xi that incorporates a glas
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Acknowledgements Thanks to Lou Griv
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2 Chapter One In many cultures, esp
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4 Chapter One nicotinic acid and ri
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(a) Fig. 1.1 Marketing slogans from
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(a) 8 Chapter One Fig. 1.2 (a)-(e)
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(c) 10 Chapter One Fig. 1.2 (Contin
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(e) 12 Chapter One Fig. 1.2 (Contin
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14 Chapter One Table 1.2 Legal limi
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16 Chapter One Table 1.5 Results of
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18 Chapter One critically injure op
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20 Chapter One Fortunately there ar
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22 Chapter One well return to a sty
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24 Chapter One of alcoholic parents
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26 Chapter One same way, a wife bea
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28 Chapter One of tolerance, accept
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2 Beer Through History It seems tha
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32 Chapter Two In those far-off tim
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34 Chapter Two In Norman times ale
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36 Chapter Two able to materials su
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38 Chapter Two had a calori c value
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40 Chapter Two (b) Fig. 2.1 (Contin
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42 Chapter Two Temperance pressures
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44 Chapter Two Table 2.2 Estimated
Page 61 and 62: 46 Chapter Two It was Dr Benjamin R
Page 63 and 64: 48 Chapter Two US was in t state to
Page 65 and 66: 50 Chapter Three Table 3.1 Composit
Page 67 and 68: 52 Chapter Three or ascorbic acid (
Page 69 and 70: 54 Chapter Three and malt, and will
Page 71 and 72: Table 3.4 National Primary Drinking
Page 73 and 74: 58 Chapter Three Table 3.4 (Continu
Page 75 and 76: Table 3.4 (Continued.) 60 Chapter T
Page 77 and 78: 62 Chapter Three Notes 1 De nitions
Page 79 and 80: 64 Chapter Three Fig. 3.3 Outline o
Page 81 and 82: 66 Chapter Three Malting The rst st
Page 83 and 84: 68 Chapter Three grainy characters
Page 85 and 86: 70 Chapter Three are fermented at v
Page 87 and 88: 72 Chapter Three later). By measuri
Page 89 and 90: 74 Chapter Three Table 3.8 (Continu
Page 91 and 92: 76 Chapter Three Table 3.10 Alcohol
Page 93 and 94: 78 Chapter Three Table 3.12 Average
Page 95 and 96: 80 Chapter Three Carbohydrates Whil
Page 97 and 98: 82 Chapter Three Lipids Barley cont
Page 99 and 100: 84 Chapter Three fatty acids. Addit
Page 101 and 102: 4 The Basics of Human Nutrition If
Page 103 and 104: Table 4.1 Nutritional recommendatio
Page 105 and 106: 90 Chapter Four Fig. 4.2 The Medite
Page 107 and 108: 92 Chapter Four acids (which the hu
Page 109 and 110: 94 Chapter Four Fibre The term is u
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Page 115 and 116: 100 Chapter Five Table 5.2 Calorifi
Page 117 and 118: 102 Chapter Five Table 5.4 Calorifi
Page 119 and 120: 104 Chapter Five fuel by the liver
Page 121 and 122: 106 Chapter Five Water The recommen
Page 123 and 124: 108 Chapter Five Stringer (1946) no
Page 125 and 126: 110 Chapter Five Table 5.9 Mineral
Page 127 and 128: 112 Chapter Five Fibre Various poly
Page 129 and 130: 114 Chapter Five Table 5.14 Phenoli
Page 131 and 132: 116 Chapter Five An antioxidant-ric
Page 133 and 134: 118 Chapter Five Table 5.16 Levels
Page 135 and 136: 6 The Impact of Alcohol on Health I
Page 137 and 138: 122 Chapter Six containing rather m
Page 139 and 140: 124 Chapter Six who have been the s
Page 141 and 142: 126 Chapter Six the European Parado
Page 143 and 144: 128 Chapter Six somewhat lower in m
Page 145 and 146: 130 Chapter Six et al. (1999) went
Page 147 and 148: 132 Chapter Six prime class among t
Page 149 and 150: 134 Chapter Six the blood pressure
Page 151 and 152: 136 Chapter Six Through adaptation,
Page 153 and 154: 138 Chapter Six contain signi cant
Page 155 and 156: 140 Chapter Six Juhl et al. (2001)
Page 157 and 158: 142 Chapter Six Brain and cognitive
Page 159 and 160: 144 Chapter Six Table 6.4 Amine con
Page 161 and 162: 146 Chapter Six Alcohol encourages
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148 Chapter Six ethanol beverages s
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150 Chapter Six We might compare th
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152 Chapter Six cancer cells, indic
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154 Chapter Six of the reactivity o
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156 Chapter Seven interesting to se
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158 Chapter Seven It is not my inte
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160 References Barefoot JC, Gronbae
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162 References Clarren SK & Smith D
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164 References Fernandez JL & Simps
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166 References Halsted CH (2003) Al
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168 References Kaplan N (1991) Bash
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170 References Longnecker M & MacMa
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172 References O’Farrell TJ, Klei
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174 References Rodriguez RJ, Mirand
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176 References Tabata N, Ito M, Tom
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178 References Woodson K, Albanes D
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180 Index balance, in the diet 95,
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182 Index headaches 144 healthcare
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184 Index sports drinks, low alcoho
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