The fermented extract of malted barley grains, beer, is the most extensively consumed alcoholic beverage globally. Epidemiologic studies have revealed that drinking low to moderate amounts of beer reduces the risk of cardiovascular disease. These protective benefits of beer are equivalent to those shown with moderate consumption of wine.
Nonetheless, the link between alcohol intake and cancer negates the benefits of alcoholic beverages on diabetes and ischemic heart disease. Hence, despite the numerous preclinical and molecular studies demonstrating the health advantages of fermented alcoholic beverages, it is critical to explore and evaluate the impacts of dealcoholized and alcoholic beer.
Besides, like other phenolic substances, beer polyphenols may enter the gut, where they could regulate bacterial growth. Live fermentation microbes may also be present in some beers.
The Flemish Gut Flora Project showed that beer consumption significantly impacts the overall microbiota makeup. Given the role of the gut microbiota in the pathogenesis of cardiovascular disease, obesity, and diabetes, gut microbiota regulation could be another pathway regulating beer’s health impacts. Read more…