b e e r & h e a l t h by finn b. knudsen beverage consult international, inc evergreen,...

B E E R

&

H E A L T HBy

Finn B. KnudsenBeverage Consult International, Inc

Evergreen, Colorado, U.S.A.

B E E R & H E A L T H


This presentation covers some information about Beer and its Health benefits often not known about this beverage, despite

It has nourished and comforted Homo sapiens for millenniums in a safe manner and has been part of the daily food intake.


This beverage - Beer - is best know to all for being a most enjoyable and fascinating drink of moderation, and

Many people are not aware that while imbibing beer actually they benefit their health through some of the components present in beer.

What is Beer??Water, malted barley, hops, yeast, corn,

etc…The ingredients used to brew beer:

Beer is about 90-92% water.Malted barley is the soul of beerHops add spicy aroma and bitter

flavorsYeast changes sugars into alcoholCorn and other adjuncts give beer a

milder and lighter-bodied flavor

Beer & HealthB E E R & H E A L T H

Beer – How is it made??

B E E R - Does it make you fat??

• Beverage Cal/12 oz Btl Normal glass Cal/glass• Non-Alcohol Beer 57 12 oz 57• Low alcohol Beer (1.8% w/w) 95 12 oz 95• Regular Beer (3.6% w/w) 137 12 oz 137• Premium Beer (4.3% w/w) 168 12 oz 168• Malt Liquor (5.2% w/w) 224 12 oz 224

• Skim Milk 128 12 oz 128• Soft Drinks 142 12 oz 142• Orange Juice 154 12 oz 154• Apple Juice 172 12 oz 172• 2% Milk 172 12 oz 172• Whole Milk 225 12 oz 225

• White Wine (dry) 245 7 oz 143• White Wine (sweet) 248 7 oz 145• Red Wine 347 7 oz 202• Sherry (dry) 425 4 oz 142• Sherry (sweet) 491 4 oz 164• Port wine 554 4 oz 185• Cognac 826 2 oz 138

You will not get fat from imbibing beer!!!

Fast comparison 12 oz regular beer, skim milk, soft drink or 2 glasses of red wine:

Beer: 137 calSkim Milk: 128 cal2% milk: 172 calSoft drink: 142 calRed wine: 404 cal

B E E R - Does it really make you fat??


Product Type Carbohydrates:

Beers Gram/355 mL Servings

American Lager 10.6 - 11.3

Premium American Lager 13.3

Light American Lager 2.6 - 6.6

Non-Alcohol Beer 13.3 - 14.2

Amber Lager 13.8 - 22.8

American Pale Ale 12.3 - 17.7

Stout 10.0 - 19.4

Barley Wine 24.6

Other products Grams

Cup of Cornflakes (28 G) 24

Slice of Bread (25 G) 13

Medium size Apple (138 G) 19

teaspoon of sugar (4.2 G) 4.2

• Is it time for a Beer - now??



Why is Beer HEALTHY??

Let’s look at some of the research results documented pertaining to Beer & Health:

Fiber: 3 beers a day contains 20% of your daily

requirement Kidneys:

1 beer a day can reduce the risk of kidney stone formation by 40%

Protein:3 beers a day covers 10% of your daily needs


B Vitamins in Beer and Wine(in % of daily recommended intake/drink)

Beverage Beer Red Wine

Niacin (B3) 16% 1%Riboflavin (B2) 17% 2%Pyrodoxine (B6) 17% 2%Folate (B9) 10-45% 0.5%Panthothen acid (B5) 8% 1%Biotin (B7 ) 17% 1%


Osteoporosis or low bone mineral density:

Beer is best source of Silicon in diet Link between beer consumption and healthy

bones?

SILICON

New research suggest Silicon is important for the formation of strong bone mineral density

Aids in the prevention of Osteoporosis


Major food sources of Silicon in the diet for men in theFarmington USA Offspring Cohort

Rank Food Source Contribution% ±%1 Beer 17,7 23.72 Bananas 9.1 10.23 White Bread 4.6 6.04 Cold Cereal 4.5 6.35 Coffee 3.5 3.76 Beans & Lentils 3.3 4.0


Did you know that Beer contains

FOLIC ACID (Vitamin B9) Equivalent Comparison

Food Source AmountBeer 1LTomatoes 300 GPotatoes 150 GMilk 1LBroccoli 50G

Underlying factor against coronary heart-diseases by folic acid is homocysteine

High contents of homocysteine is associated with an increased risk for coronary heart-diseases

Beer contributes about 10% to the daily folic acid assimilation

Moderate beer consumption is therefore promoted according to medical studies

1 L (3 beers) a day had a very positive effect on the homocysteine contents in the blood


Antioxidative Properties of HOPS Flavanoids Chalcones

Polyphenols Cathechines

Assist against Oxidative processes Cancer

Arteriosclerosis Alzheimer’s

Parkinsons’s Disease


Antioxidative Properties of Beer

What do they do? Reactive oxides constantly originates new Change cell structure Denature proteins Provoke carcinogenic changes of the Nucleic Acids Function as a Buffer

In Beers the Phenolic compounds are Phenol Carbon Acids Flavonoids Tannoids


HOPEIN:

Beer is equivalent to wine as regards to wine in antioxidative capacity

Bioactive substance in beer is prelynated flavonoids Xanthohumol is the one of 20 compounds most active

component known up to now Hopein - 8-prenylnaringenin is interesting candidate

also Chemopreventive effect of prenylated flavonoids is

most distinct against hormone caused cancers such asMammary cancersUterine cancerProstate cancer

Contents in Beer: Between 0-21µ/L depending on Hopping



• Xanthohumol

Xanthohumol Prevent development of metastases Preventive effect during all stages of cancer

development from the state of emergence to proliferate increase

Suppressed development of cancer in mammary glands

Compared to resveratrol, known from red wine, with the Xanthohumol the effect could be multiplied about 200 times


• When totality of evidence is considered, today’s results are well in accordance with the idea that moderate alcohol consumption protects heart and increases longitivity


Alcohol consumption is related to total mortality in a U-shaped manner, where moderate consumers have reduced mortality with total non-consumers and heavy consumers

Positive results are seen by moderate and regular consumption of alcohol, that is 1-3 drinks per day

People with moderate alcohol consumption are healthier and live longer than people who are abstinent or people drinking excessively

Reduced risk of stroke, heart disease, high blood pressure, Alzheimer’s disease, and a reduction in the risk of kidney stone formation

Abstainers are in the same risk group as people drinking 5-6 drinks a day


A health promoting dose of beer is regarded as being 1 L/day for men and ½ L/day for women (resp. 40 and 20 G of alcohol)

Increases longevity (reduction in mortality 10-20%) Improves quality of life by reducing cardiovascular risk

factors: Lowering harmful LDL-Cholesterol levels Raising the protective HDL-cholesterol Lowering raised blood pressure Neutral in terms of weight (beer is low in calories) Reducing hyperhomocysteinemia risk factor Favorable effect on blood sugar levels Regulating oestrogen deficiency in women Stress reduction (no spasms of coronary vessels)


The above factors lead to a reduction in Coronary diseases of 30-60% Myocardial infractions of 20-40% Strokes on average 20%

Apart from alcohol, Beer contains a whole series of components, valuable from a medical standpoint, which contributes to health

Beer is the only alcoholic beverage containing HOPS


Apart from an equilibrating effect on the psyche, hops also contributes many polyphenols (e.g. Xanthohumol), which Vasculoprotective Anti-inflammatory Anti-allergic Promote resistance to infections Protect against cancer and free radicals (anti-oxidative

effect) Augmented by important mineral substances (Magnesium,

Potassium), trace elements, and vitamins (A,D,E,K) and B vitamims (“nerve food”) contained in Beer

Beer is isoosmotic to blood, these components pass directly into blood streams


Wine contains twice the amount of alcohol compared to Beer so that the toxic dose is reached faster

In addition to the moderate alcohol content Beer can be tolerated much better due to its favorable pH value

Bioavailability of compounds present in beer in a balanced quantity in terms of nutritional physiology, makes it more effective than other beverages (fruit juices, wines)


Beer consumed with meals increases enjoyment and promotes digestion: Stimulates appetite Activates digestive glands Stimulate acid production Reducing colonisation of the stomach with

Helicobacter Pylori (“the Ulcer Bug”, which causes reflux, gastritis, peptic and duodenal ulcers and stomach cancer)

Regulate gastro-intestinal movements, improving resorption, increase blood circulation, raisin bile secretion thus protecting from gall stones

Beer is low in Purine thus act as a prophylactic against kidney stones due to its diuretic effect


Beer strengthen the immune system (bactericidal and virucidal characteristics) helps prevent infections and slows the ageing process

Increase in bone density protects against Osteoporosis

Beers effect on Psyche are many, such as Preservation of mental freshness Increase in mental capabilities Enhanced creativity and fantasy Euphorising and anxiolytic Improvement of responsiveness and reaction to

external stimulation through reduction of stress as well as

Anti-depressive


• Did you know that:

– Athletes drink on average more beer than non-athletes.

– That 92% of top athletes who drink beer will drink beer the evening before an event and 52% after an event.

– Marathon runners claim that beer is the only drink they can tolerate after running


• The reasons:

After sportive strain the blood sugar level decreases, the lactic acid content increases, the blood pH drops.

Water:• If drinking water after exercise the blood sugar

levels stays low even after 25 min’s of recovery, lactic acid levels drops and pH increases.

• Blood can link a lot of Oxygen, but can only release a little.

• The bases buffer system goes up


• The reasons:• After sportive strain the blood sugar level decreases,

the lactic acid content increases, the blood pH drops.

BEER:

• Beer (alcohol free or regular) in low amount ~25 cL

• Blood sugar level is elevated significantly• Lactic acid level has dropped• pH is less elevated• The bases buffer system is less increased• Oxygen transfer between blood and tissue is facilitated• Accelerate muscle regeneration after exercise

recognizably


Research Confirming Beneficial Effect of Beer

• Professor Hoffmeister has calculated, that if European beer drinkers stopped drinking there would be:

1. an increase in cardiovascular disease

2. a decrease in life expectancy of about 2 years

3. a decrease in general happiness


Some of the Key Points

• Beer is the oldest beverage in the world• Beer has culture and tradition• Beer has positive effects on

– Physical wellbeing– Psychological wellbeing– Social wellbeing

• It is thus recommended for adults (18+) to enjoy Beer on a regularly (daily) basis.

• Due to its alcohol content it is not recommended for people addicted to alcohol, with intake of certain medicine, driving and operating machinery, etc.


• In Summary• Beer is healthy• Beer is good for you• Beer adds value to your health• Beer is actually cheap• Beer with deeper brown color and

higher hop contents are healthier• Beer is fun and with so many flavors

(more than wine)


• Literature References (1 of 3):

1. Bamforth, C.W., Beer Health and Nutrition. 2004 Blackwell Science Ltd. ISBN 0-632-06446-3. 2. Walker, C. and Baxter, E.D., Health-Promoting Ingredients in Beer. MBAA Tech. Quart. 2000, 37 (2),

301-3053. Schwartz, P. and Gordon, D. Carbohydrates in Beer- The Facts. The New Brewer 2004, 21 (2), 36-44.4. Glaser, G., You’re better off with Beer. Beer and your health. All About Beer 2002, 23 (3), 20-27.5. U.S. Brews & Wort Report. Lower your cholesterol … with Beer. 2004.09.276. Walker, C., The Glycaemic Index of Beer. The Brewer & Distiller 2006, 2 (9),40-41.7. MolsonCoors., Our Brews – Nutrition. www.coors.com/brews_nutrition.asp8. Dickie, K. and Walker, C., Beer and healthy bones. The Brewer International 2003, 3 (2), 56.9. Keukeleire, D.D., Beer, hops and health benefits. Scandinavian Brewers’ Review 2003. 60 (2), 10-17.10. Keukeleire, D.D., Milligan, S.R., Cooman, l.c. and Heyerick, A., Hop-derived phytoestrogens in Beer.

Proceedings of the European Convention Congress, Maasricht, 1997, 239-246.11. Walker, C.J, Is beer good for your heart? Brauwelt 2001, 19 (2), 136-138.12. CMBC. The Benefits of Moderate Beer Consumption. The New Brewer 2003, 20 (6), 24-31.13. European Brewers’ Organization CMBC. Recent findings on beer and health. Brauwelt International

2001, 19 (5), 449-450.14. Fauber, J., Dark Beer nay be better for your hart, study finds.Milwaukee Journal Sentinel.15. The Danish Brewers’ Association. Health and Social Benefits of Beer in Moderation.. Seminar of the

Nordic Brewing Industry, Copenhagen 2001, August. 16. Walker, C., Beer, sweat and cheers in Austria. The Brewer International 2003, 3 (9), 31-32.17. Bayerischer Brauerbund.Beer is healthy…. Brauwelt International 2004, 22 (6), 408-409.18. Ricken, K.-H., Beer and Health. Brauwelt International 2003, 21 (2), 111-112.19. The Danish Brewers’ Association 2001. Brochure Tal fra Bryggeriforeningen.20. Bottom Line’s/Daily Health News. Raise a Glass to Beer. www.bottomlinesecrets.com. 2006, January

20.


Literature References ( 2 of 3):

21. Probrewer, Beer News. Hoppier Beer Healthier.www.probrewer.com/News/News-002741.php., 2005, October 26

22. Kondo, K. and Arimoto. Beer helps prevent Cancer. Pharmaceutical Society of Japan. 2005.23. Biendl, M. and Walker, C., The Effects of Stout and Porter Brewing Technonlogy on Levels of the Hop Compund,

Xanthohumol. Scandinavian Brewers’ Review 2004. 61 (4), 20-22.24. Walker, C. and Lence, C.F., Investigation into the high levels of xanthohumol found in Stout and Porter-style

beers.Brauwelt International 2004, 22 (2), 100-103.25. Biendl, M. Estrogenic activity of hop components. Brauwelt International, 2004, 22 (1), 24-28.26. Donne, P., Educating the Customer – Take some responsibility! Beverage Analyst, 2004 April, 46-4727. Reference Carbodydrates. www.realbeer.com/edu/health/calories.php. The New Brewer 2004, 21 (2), 36-44.28. E-Malt.com News Article. The first gluten-free full malt beer in the world comes from Laitila.2005, October 04.29. Berge, A.. Cholesterol-lowering beer enters US market.NZ News 2005, January 03. 30. Parker, D., Food and beer – a natural choice. The Brewer International 2004, 4 (10), 15-16.31. Lewis, Michael J., Celiac Disease, Beer , and Brewing. MBAA Tech. Quart. 2005, 42 (1), 45-48.32. Anheuser-Busch. Anheuser-Busch Refutes Diet Claim. NZ News 2004, April 23.33. Doreen, J.C., NIH Researcher: Moderate Alcohol Use Has Health Benefits. Dow Jones Newswires 2004., June 17.34. USA – Today. Heart Disease. USA Today 2004, May 28-30, p. 8.35. Pietschmann-Keck, M. and Gerstenberg, H., Hop testing in the context of food safety control. Brauwelt

International, 2004, 22 (1), 18-22.36. Luntz, P.. There’s more to a good Drink. The Health Benefits of Moderate Alcohol Consumption. Colorado

Beverage Analyst. 2004, April, 20-22, 24.37. RealAge Tip of the Day, Cheers for Beer. RealAge Web site July 21, 2000.38. Szabo, L., What good is alcohol. USA Today, 2004, September 27.39. Moen, Alan., Driving to Drink- a Challenge for Brewers.The New Brewer 2003, 20 (6), 44-47.40. Brooks, Jay R. Gluten-free Beer: The next Big little thing. The New Brewer 2007, 24 (1), 18-22.


Literature References ( 3 of 3):

47. Rutherford, E. Beer to your Health. The New Brewer 2007, 24 (1), 24-28.48. Beer and Health. The Benefits of Moderate Beer Consumption. The Brewers of Europe 200449. The Effects of Moderate Beer Consumption. 4th Edition 2008. www.brewersofeurope.org50. 5th European Beer and Health Symposium, 2008-11-04.. www.brewersofeurope.org51. European Symposium. Reducing Alcohol Related Harm. 2009-03-13. www.brewersofeurope.org52. Hoffmeister, H., Schelp, F-P, Mensick, GBM et al., The relationship between alcohol consumption,

health indicators and mortality in the German population. International Journal of Epidemiology, 1999, 28 (6), 1066-1072.

53. Brændgaard Mikkelsen, Per. Øl og sundhed - en ernæringsfaglig rapport. The Danish Brewers’ Association - Bryggeriforeningen. 2008-12-18.

54. Casey, T. and Bamforth, C., The Origin and Transfer of Silicon in Beer. MBAA Tech. Quart. 2008, 45 (2), 141.

55. Sass, M., Measurable Health Concepts from Wild. Scandinavian Brewers’ Review 2007. 64 (4), 36 – 39.

56. Sung., Zen and the art of drinking beer. Blog posted on 2008-12-23. www.odemagazine.com57. Konnopka, A.,Effects of Moderate Alcohol Consumption. Value in Health, 2009, 12 (2).58. Krofta, K., Mikyska, A. and Haskova, D., Antioxidant Characteristic of Hops and Hop Products. J.

Inst. Brew 2008, 114 (2), 160-166.59. Biendl, M., Hops and Health. MBAA Tech. Quart. 2008, 45 (2), 141.60. Mitchell, M., Beer and health: The latest facts. MBAA Tech. Quart. 2008, 45 (2), 135.


http://www.brewersofeurope.org/



http://www.odemagazine.com/

• My wife Margrethe and I depicted how to enjoy a healthy beer in the rain!!

B E E R & H E A L T H & FUN!!!!

• ENJOY AND BE HEALTHIER


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b e e r & h e a l t h by finn b. knudsen beverage consult international, inc evergreen,...

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