Study shows one beer a day can increase the diversity of gut bacteria

0
30


The state of our gut microbiome continues to be linked to a range of health outcomes, with the diversity of these microbial populations thought to play an important role in our susceptibility to disease. A small experimental study suggests that moderate consumption of lager can positively impact this strain, whether it’s a traditional brew or one of the increasingly popular non-alcoholic varieties.

Led by scientists in Portugal, the study sought to build on previous research showing that moderate beer consumption can increase the diversity of gut bacteria. The researchers tested this idea in a double-blind, randomized study of 19 healthy men who were divided into two groups and drank 11 ounces (325 ounces) of alcoholic or non-alcoholic beer with dinner each day. milliliters).

This took place over a period of four weeks, with blood and stool samples taken before and after, and the gut microbiota analyzed through a form of RNA gene sequencing. Interestingly, the scientists found that drinking this amount of beer produced no increase in body weight or body fat mass, and no change in serum markers of heart health and metabolism.

While the results suggest that one bottle of beer a day can be beneficial to health, scientists stress that there is no safest amount of alcohol consumption.

What did change, however, was the diversity of gut bacteria in both groups, as well as higher levels of fecal alkaline phosphatase, a measure of gut health. Scientists suggest they may be induced by compounds in beer, such as polyphenols and microorganisms, that facilitate its fermentation.

While the results suggest that one bottle of beer a day can be beneficial to health, scientists stress that there is no safest amount of alcohol consumption. In addition to well-known health risks such as liver disease, high blood pressure and heart disease, recent research has uncovered direct causal links with cancer. Given that beer’s potential gut health benefits appear to be independent of alcohol, the study provides another reason to opt for a non-alcoholic version.

The research work was published in the Journal of Agricultural and Food Chemistry.

Source: American Chemical Society

source

LEAVE A REPLY

Please enter your comment!
Please enter your name here