Beer : Health and Nutrition

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Index α-acids 82, 151 β-acids 136, 152 β-glucan 80–81 acetaldehyde 135 causation of hangovers 135, 143 causation of liver damage 135 levels in alcohol abusers 25 acids and avour 84 acrylamide 117–18 addiction 20 adolescents 27–8 adulterants 41 a atoxins 53 aggression 25–6 alcohol adaptation to in heavy drinkers 136 allergic response to 153 bene ts of moderate consumption 17 by volume (abv) 71 by weight 71 content in blood 142–3 content in different beers 73–8 content in different beverages 72 contribution to energy intake 102, 104 counters blood clotting 125 counters some cancers 151 counters coronary heart disease 125 elimination rate in relation to alcohol consumption 136 harmful effects 14 illicit 48 impact of excessive consumption 142 impact on behaviour 25–9 impact on uptake of antioxidants and other food components 131, 138, 139 metabolism of 135 metabolism rate in men and women 25, 142 ready availability of in early America 45 regulation of appetite 104 under-reporting of consumption in surveys 129 uptake impacted by sugar use 103 utilisation of from beer, wine and spirits 142 alcohol dehydrogenase 24, 135–6, 150 alcoholic dementia 144 alcoholics, malnourishment in 137 alcoholism 20 criticisms of its being described as a disease 21–3 found in individuals displaying other psychiatric problems 25 genetics 23–4 sex differences 25 alcohols and avour 84 aldehyde 85 aldehyde dehydrogenase 135 mutation of in Asians 135 ale 33 allergy 153 aluminium 147 Alzheimer’s disease 132, 147, 148 American Bar Association 48 American Cancer Society 126 American Heart Association 124 American Temperance Union 46 amines, biogenic 143, 153 amino acids 81 levels in beer 105 Anglo-Saxons 33 antioxidants 91, 127, 151–2 comparative levels in beer and other drinks and foods 113, 114–15 Anti-Saloon League 47 apolipoproteins 125 appetite impact of alcohol 135 stimulation by beer 147 arabinoxylan 81 Archbishop Dunstan 33 aroma, compounds contributing to 83–5 arsenic 132 ascorbic acid 52, 109 Asians 135 aspirin 18 inhibition of alcohol dehydrogenase 143 atheroma 124, 136 atherosclerosis 124, 132 atrial brillation 133 Aztecs 1
180 Index balance, in the diet 95, 138 baldness, correlation with coronary heart disease 132 barley 52–4 structure of 65 Bass Ale 4, 5 Beecher, Reverend Lyman 46 beer ancient uses for 1 as a treat 117–19 belly 103 calori c values for 98–102 compared to wine and other beverages for impact on body 127–30 components of inhibit enzyme that potentiates eye and kidney damage 138 composition of 50–51 countering impact of carcinogens 152 drinkers as compared to those preferring other beverages 128 expenditure on, 44 fat-free 105 importance to early American settlers 2 impact on blood pressure 133 integral part of Englishman’s diet 2, 37–8, 43–4, 96 perception when compared to wine 22 protection against kidney stones 146 regulation of raw material usage 52 resistance to microbial spoilage 82 safer to drink than water 2, 37 strength 43, 71–8 styles 69–71 worldwide consumption 3 worldwide production 4 benzene 78 betaine 152 beverage factors impacting selection of beer as opposed to other types 128 labelling issues 156–7 type and circumstance 26–7 binge drinking, dangers of 127, 142 Bjor 33 Black, James 47 ‘blind pigs’ 47 blood clotting 125, 127 blood platelets 125, 127 body, ability to take up materials from the diet 113 body mass index (BMI) 103 bowel function 147 breast enhancement of 140 feeding, impact of alcohol 141 breath tests on UK car drivers 16 Brewers Society 5 brewing 67–9 process outline 64 British Medical Research Council 16 Britons 32 bromate 66 Brougham, H 2 Burton-upon-Trent 79 caffeine more addictive than alcohol 21 calcium 79 California food pyramid 89–90 calorie, de nition 86 calori c values 87 beer in comparison to other foodstuffs 103 calculation of in beer 97 cancer 124, 149–53 bladder 151 breast 140, 151, 152 cervix 131 colon 132, 149, 151, 152 gastrointestinal tract 151 liver 137 lung 150 mouth 151 oesophagus 150 prostate 140, 151, 152 stomach 136, 149, 150, 152 throat 152 upper digestive tract 151 carbohydrate 80–81, 105 calori c value 87 dietary signi cance 91 in beer in comparison to other foodstuffs 103 carbon dioxide 76–8 car crashes 13 cardiomyopathy 133 cardiovascular disease 136, 140, 147 major cause of death in US 124 caries 137 cataracts 124 Celts 32 Charles II 37 cholesterol 124 Christ’s Hospital 37 cirrhosis 136 Clarke, Kenneth 20 cobalt 133 Cocculus indicus 41 Code of Hammurabi 32 celiac disease 139, 153 cognitive function 145, 147 cold, common 154 confounding factors that confuse interpretation of impact of alcohol on the body 123, 128 consumption of different beverages in US 4 Cook, Captain James 96 coronary heart disease 124, 138
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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
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68 Chapter Three grainy characters
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70 Chapter Three are fermented at v
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72 Chapter Three later). By measuri
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74 Chapter Three Table 3.8 (Continu
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76 Chapter Three Table 3.10 Alcohol
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78 Chapter Three Table 3.12 Average
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80 Chapter Three Carbohydrates Whil
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82 Chapter Three Lipids Barley cont
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84 Chapter Three fatty acids. Addit
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4 The Basics of Human Nutrition If
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Table 4.1 Nutritional recommendatio
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90 Chapter Four Fig. 4.2 The Medite
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92 Chapter Four acids (which the hu
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94 Chapter Four Fibre The term is u
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5 The Composition of Beer in Relati
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98 Chapter Five Table 5.1 Calorific
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100 Chapter Five Table 5.2 Calorifi
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102 Chapter Five Table 5.4 Calorifi
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104 Chapter Five fuel by the liver
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106 Chapter Five Water The recommen
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108 Chapter Five Stringer (1946) no
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110 Chapter Five Table 5.9 Mineral
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112 Chapter Five Fibre Various poly
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114 Chapter Five Table 5.14 Phenoli
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116 Chapter Five An antioxidant-ric
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118 Chapter Five Table 5.16 Levels
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6 The Impact of Alcohol on Health I
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122 Chapter Six containing rather m
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124 Chapter Six who have been the s
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126 Chapter Six the European Parado
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Page 145 and 146: 130 Chapter Six et al. (1999) went
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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
Page 185 and 186: 170 References Longnecker M & MacMa
Page 187 and 188: 172 References O’Farrell TJ, Klei
Page 189 and 190: 174 References Rodriguez RJ, Mirand
Page 191 and 192: 176 References Tabata N, Ito M, Tom
Page 193: 178 References Woodson K, Albanes D
Page 197 and 198: 182 Index headaches 144 healthcare
Page 199: 184 Index sports drinks, low alcoho
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