BY Samuel Mathis MD
Next month, during St. Patrick’s Day celebrations, many will celebrate by having one of the most popular alcoholic drinks in America, beer. Beer makes up over 54% of all alcohol sales in the USA. While the WHO’s current recommendation is that the benefits of alcohol consumption do not outweigh the risks, for those who will continue to drink, understanding the health benefits of beer may help steer their choices to less harmful options.
One of the strongest benefits of beer is in its vitamin and antioxidant content. Beer contains numerous antioxidants and B vitamins that may help improve our heart health through reducing oxidative stress, elevating high-density lipoprotein (HDL) levels, and potentially lowering our risk of heart disease. Beer also seems to lower the risk of developing diabetes by up to 21% compared to non-beer drinkers. A systematic review found that there was moderate cardiovascular benefit to drinking up to 385 grams of beer per week (1 drink/day for women and 1-2 drinks/day for men). It decreased the incidence of cardiovascular disease and overall mortality (1).
Another health benefit of beer is through its effects on skeletal health. In addition to the vitamin content, like folate, beer has high levels of minerals like silicon, magnesium, and phosphorus. These minerals, like silicon, have been shown to lower the risk of osteoporosis and to slow bone degradation in older adults. Phosphorus is another element found in bones and is important in energy production, cell structure, and nerve function. Beer also has high levels of phenols, which act as protective agents. Interestingly, a study found that craft beers have higher levels of phenolic compounds compared to major brand-name companies (2)
There are mixed studies regarding beer and cognition. Beer has been shown to help reduce the risk of cognitive decline and the development of dementia, but other studies have also shown that even light consumption may be associated with a reduction in cortical volume and an increased risk of dementia. Beer helps protect the brain from oxidative stress, and one study found that people who had a beer were able to solve puzzles faster than those who were sober. This protective effect may also be through beer’s effect on our kidneys. Beer stimulates the kidneys to flush out toxins, which may help our body perform better.
Finally, research is now looking into how beer can affect our microbiota and act as a prebiotic. Low to moderate beer consumption (with or without alcohol) stimulated the development of a healthier gut microbiome (3). This is thought to be through the microorganisms, polyphenols, fiber content, and melanoidins found in beer. The dietary fibers and carbohydrates in beer can be utilized as a nutrient substrate for our gut microbiome, and the melanoidins help to provide beer’s antioxidant and antibacterial properties.
When talking about beer with our patients, it is important to highlight the WHO position that the risks of alcohol outweigh any possible benefits from beer. Additionally, beer can negatively impact our liver, increase weight gain due to the high sugar content, and increase our risk of metabolic diseases like diabetes. Alcohol can be addictive and should not be used by those who are susceptible to over-indulgence. Encourage patients who want to imbibe to look for non-alcoholic options or craft beers with low alcohol content. These small changes to our drinking habits can have profound impacts on our health.
References
- Marcos, A., Serra-Majem, L., Pérez-Jiménez, F., Pascual, V., Tinahones, F. J., & Estruch, R. (2021). Moderate Consumption of Beer and Its Effects on Cardiovascular and Metabolic Health: An Updated Review of Recent Scientific Evidence. Nutrients, 13(3), 879. https://doi.org/10.3390/nu13030879
- Tirado-Kulieva VA, Hernández-Martínez E, Minchán-Velayarce HH, Pasapera-Campos SE, Luque-Vilca OM. A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction. Curr Res Food Sci. 2023 Mar 4;6:100477. doi: 10.1016/j.crfs.2023.100477. PMID: 36935850; PMCID: PMC10020662.
- Zugravu, C. A., Medar, C., Manolescu, L. S. C., & Constantin, C. (2023). Beer and Microbiota: Pathways for a Positive and Healthy Interaction. Nutrients, 15(4), 844. https://doi.org/10.3390/nu15040844