Beer : Health and Nutrition

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Table 5.17 Comparison of beer with ‘temptation foods’. Milk shake, vanilla (10 uid ounces) Lemon meringue pie (1 piece) Doughnut, yeastleavened, glazed (3.25 inches dia.) Ice cream, vanilla (0.5 cup) Snickers bar Beer (regular, 12 uid ounces) The Composition of Beer in Relation to Nutrition and Health 119 Energy (kcal) 146 179 278 242 375 314 Protein (g) 1 2.5 6 4 2 10 Carbohydrate (g) 13 16.5 37 27 66 51 Fibre (g) 3 < 0.5 2 1 2 < 1 Fat (g) 0 12 14 14 12 8 Calcium (mg) 18 86 70 26 78 345 Iron (mg) 0.11 0.035 0.48 1.23 0.85 0.25 Magnesium (mg) 0.21 8 37 13 21 34 Phosphorus (mg) 43 71 129 56 147 289 Potassium (mg) 89 128 200 65 125 492 Sodium (mg) 18 42 164 205 204 232 Zinc (mg) 0.07 0.3 0.7 0.46 0.69 1.02 Vitamin A (RE) 0 136 19 6 73 91 Thiamine (mg) 0.04 0.03 0.03 0.22 0.09 0.13 Ribo avin (mg) 0.11 0.12 0.11 0.13 0.29 0.52 Niacin (mg) 1.6 0.06 1.83 1.71 0.91 0.52 Vitamin B (mg) 0.18 0.03 0.11 0.03 0.04 0.15 6 Folate (µg) 21 3.5 24 13 11 9 Vitamin C (mg) 0 0.5 < 1 0 4 2 Source: extracted from Boyle & Zyla (1996).
6 The Impact of Alcohol on Health In this chapter we consider the effect that alcohol, including in the form of beer, might have on the overall state of healthfulness of the body. What harm might it do – and might it actually do some good? And let us start from a baseline statement that alcohol is relatively non-toxic, with an oral LD 50 for the rat of 13.7 g/kg (i.e. the amount of ethanol which will kill half of the animals in an experimental population) (Bakalinsky and Penner 2003) Increasingly the evidence is that there appear to be bene ts in drinking beer (and other types of alcoholic beverage). Guallar-Castillon et al. (2001) concluded that the consumption of total alcohol (wine and beer) was associated with a lower prevalence of sub- optimal health. Hospitalisation is less acute for daily moderate drinkers (Longnecker & McMahon 1988), especially for women who had consumed between 29 and 42 alcoholic beverages in the fortnight prior to lling in the questionnaire. Artalejo et al. (2000) found that moderate drinkers in Spain were less likely than abstainers to use healthcare services. Meanwhile Wiley and Camacho (1980) showed that moderate alcohol consumption (17–45 drinks per month) was associated with the most favourable adjusted health scores. Beer drinkers were shown by Richman and Warren (1985) to have signi cantly lower rates of morbidity (sickness) than expected – one drink per day giving 15% less disability than was the case for the general population. There will be those reading this who will not be able to countenance such ndings. If these people nd it hard to swallow that drinkers, imbibing in moderation, could be less ill, then they might note that they have certainly not been shown to be more sick. However, we must stress always that many of these studies are dealing with correlation, not necessarily causality. Some will argue that there may be other confounding factors not explored in the studies, and that those who tend to drink in moderation may have other lifestyle attributes that are the true reason for their enhanced healthiness. However, the sheer frequency of studies that have demonstrated the bene ts of restricted alcohol intake, which we will explore in this chapter, weigh heavily in support of the merits of sensible drinking. In the mid-1990s, the Department of Health within the British government addressed the matter of recommended safe limits for drinking. After (we presume) careful consideration of the scienti c and medical evidence available up to that stage, they increased
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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
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46 Chapter Two It was Dr Benjamin R
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48 Chapter Two US was in t state to
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50 Chapter Three Table 3.1 Composit
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52 Chapter Three or ascorbic acid (
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54 Chapter Three and malt, and will
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Table 3.4 National Primary Drinking
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58 Chapter Three Table 3.4 (Continu
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Table 3.4 (Continued.) 60 Chapter T
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62 Chapter Three Notes 1 De nitions
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64 Chapter Three Fig. 3.3 Outline o
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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
Page 111 and 112: 5 The Composition of Beer in Relati
Page 113 and 114: 98 Chapter Five Table 5.1 Calorific
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: 118 Chapter Five Table 5.16 Levels
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
Page 163 and 164: 148 Chapter Six ethanol beverages s
Page 165 and 166: 150 Chapter Six We might compare th
Page 167 and 168: 152 Chapter Six cancer cells, indic
Page 169 and 170: 154 Chapter Six of the reactivity o
Page 171 and 172: 156 Chapter Seven interesting to se
Page 173 and 174: 158 Chapter Seven It is not my inte
Page 175 and 176: 160 References Barefoot JC, Gronbae
Page 177 and 178: 162 References Clarren SK & Smith D
Page 179 and 180: 164 References Fernandez JL & Simps
Page 181 and 182: 166 References Halsted CH (2003) Al
Page 183 and 184: 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
Page 195 and 196:
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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