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Nutrición Hospitalaria

versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611

Resumen

REDONDO, Noemí; NOVA, Esther; DIAZ-PRIETO, Ligia E.  y  MARCOS, Ascensión. Effects of moderate beer consumption on health. Nutr. Hosp. [online]. 2018, vol.35, n.spe6, pp.41-44.  Epub 06-Jul-2020. ISSN 1699-5198.  http://dx.doi.org/10.20960/nh.2286.

According to the scientific literature, alcohol effects on health are dose-dependent, since beneficial effects have been observed when consumed at moderate level compared to abstinence or excessive consumption, in both observational and interventional studies. There are specifically two components in fermented beverages, mainly related to the beneficial effects on health when consumed in a moderate amount, namely polyphenolic compounds and ethanol. Indeed, a higher bone density has been reported in several studies, which has been associated to its polyphenolic compounds. Regarding cardiovascular and immunological effects, both polyphenols and ethanol seem to account for the anti-inflammatory and antioxidant functions.

Promising research in the moderate consumption of alcoholic beverages have reported that the polyphenolic fraction of fermented drinks could benefit the gut microbiota composition and thus, host metabolism and health, suggesting that particularly, beer could be a new target for microbiome-based studies.

However, it is very important to highlight that the moderate amount of beer must be consumed within an adequate lifestyle in order to avoid possible risks to develop non-communicable diseases, which are more and more frequent during the last three decades. And finally, the last message, albeit the possible benefits of the moderate consumption of fermented alcohol beverages, there are no recommendations to consume alcohol.

Palabras clave : Moderate consumption of alcohol; Polyphenols; Beer; Microbiota; Health.

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