ISSUE 5
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JANUARY 2013
INSIDE THIS ISSUE:
PRODUCED BY THE BBPA
THE REHYDRATION POTENTIAL OF LOW ABV BEER
UNDERSTANDING THE RISK OF PARKINSON’S
Pg: 2NEWS BEER
CASE STUDY: STOCKS FARM
Pg: 3
Pg: 4
MODERATE BEGINNINGS FOLLOWING THE EXCESSES OF THE FESTIVE SEASON, MANY OF US DECIDE TO REVIEW OUR health and in some cases abstain from alcohol altogether for the month of January. However, many health experts agree that rather than this drastic approach adopting a moderate intake of alcohol over the longer term is actually more beneficial. We caught up with Dr Kathryn O’Sullivan, PhD BSc Dip Diet & Nutrition, author of the report ‘Beer & Calories, a scientific review’ to discuss the myths around the calorific content of beer and get the facts on moderate drinking Can alcoholic drinks really affect weight gain? Alcohol provides 7 calories/g compared to 9 calories/g provided by fat and 4 calories/g by protein and carbohydrate. Excessive consumption of any type of alcohol results in extra calorie intake, leading to energy imbalance and therefore weight gain. However, moderate alcohol consumption does not necessarily lead to weight gain if energy balance is maintained by physical activity and a balanced diet.
Does the beer belly really exist? Beer is commonly perceived as causing a beer belly being high in “empty kcals”. However, moderate beer consumption does not in fact lead to “abdominal fatness” – or the beer belly – and the perception that drinking beer results in a beer belly is not supported by scientific evidence.
Is it best to avoid alcohol altogether? Unless you need to abstain from alcohol for health reasons and only when enjoyed in moderation,there is no reason why beverages such as beer can’t form part of a healthy, balanced diet and lifestyle. There is mounting scientific evidence that moderate beer consumption may also protect against conditions such as heart disease, osteoporosis and diabetes1. However, it is important to follow the current Government guidelines. Log onto: http://www.nhs.uk/change4life for the latest information.
Does the nutritional composition of alcoholic beverages vary? Beer, like wine, contains essential micronutrients such as vitamins and minerals not typically found in spirits. . Beer is rich in micronutrients which are not just
References: Tucker et al 2009, Constanzo et al 2011, Jooten et al 2012) ,Venkat Rao, 2000
provided by the grain but also the yeast used in its production . The nutritional contribution of the grain is less for spirits than for beer as processing and distillation “strips” it from the end product. Beers and wines are also a source of antioxidants which may be protective against heart disease and some cancers2– although the types of antioxidants differ not only in concentration but also chemically. It has been suggested that beer may contain about twice as many antioxidants as white wine but half the amount found in red wine. However the antioxidants in beer are smaller molecules that are more easily absorbed by the body.
How can I keep track of the calories in drinks ? Beer has a relatively lower calorie value compared to other alcoholic and non-alcoholic drinks. Looking at some of the nutritional facts, you may be surprised to hear that: A half pint (283mls) of bitter (ABV 3.8%) = 90 calories A 330ml bottle of lager (ABV 4%) = 112 calories A 175ml glass of wine (ABV 12%) = 134 calories A 250ml glass of wine (ABV 12%) = 192 calories Even more surprisingly, a glass of orange juice (300ml) = 141 calories. In fact, a half a pint of beer provides fewer calories than a banana (143), a tall (355ml) cappuccino (168) and a 25g bag of crisps (120)!
ISSUE 5
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JANUARY 2013
RESEARCH INSIGHT The following reports highlight research studies that have been undertaken on hops. Whilst hops are a principle ingredient of beer, unless stated, the outcomes of these studies do not imply benefit from beer consumption. However, where this is stated, such benefits only apply when alcohol is consumed in moderation and not to those who must abstain from alcohol for health reasons.
BEER:
AN IMPORTANT SOURCE OF DIETARY FLAVONOID? Flavanoids are organic compounds normally associated with plant pigments which are abundant in plant derived foods in our diet; the three most important and notable sources of flavonoids are tea, wine and beer. Many studies have suggested that diets with a high content of fruit and vegetables are beneficial to health and that the flavonoid compounds could be the ‘active’ component which leads to this health benefit. This hypothesis has been supported in laboratory trials where flavanoids have shown a range of positive effects, including antioxidant activity. Unfortunately, more recent work from human trials has not produced clear evidence that flavonoids are beneficial to health, and so this research has yet to be generally accepted.
Professor Stuart Milligan: Healthy ‘hopshoots’?
However, there is a lot of interest in flavonoids boosting antioxidant levels in the diet. Currently being debated is the fact that each type of flavonoid will have a different biological activity –future research is likely to focus on quality as much as quantity. This should be interesting in terms of beer as the presence of flavonoids in beer is due to the malt and hops. As such, the amount of flavonoids present depends on the type of hops used and the style of beer. It’s a case of ‘watch this space’. Xanthohumol in hop shoots is also being studied for its anticancer properties.
After the Autumn harvest, hops die back completely, but as soon as it starts to warm up in March, the hop shoots start to push their way through the soil. What starts out as a deep dark purple coloured shoot, soon turns into bright green tendrils – also known as the ‘tips’. For a few precious weeks in March these shoots provide a delicious vegetable before developing into hop bines in the summer months. These early shoots or tips have been used medicinally for thousands of years. Egyptians used hops to treat liver disease and digestive problems, whilst hop compresses were said to be able to ease pain and inflammation. Scientists have now discovered that chemicals in these shoots appear to ease the symptoms of the menopause and even help stop the proliferation of cancer cells. Professor Stuart Milligan from King’s College London and his team have managed to isolate and identify a hormonally active compound in the hop called hopein – which is one of the most potent phyto-oestrogens. These chemicals have similar structures to the female hormone oestrogen and can mimic its beneficial effects. Furthermore, hops also contain lupulin a strong anti-cancer compound and xanthohumol in hop shoots is also being studied for its anticancer properties. So why not try these ‘hop asparagus’ tips full of health benefits – they are best eaten soon after being plucked from the ground, when they are at their sweetest! (Reference: Nayyar, womenfitness.net April 2013)
(Reference: W Bai 1013 Intakes of total & individual flavonoids by US adults. Int. J. Food Sci. Nutr.)
THE REHYDRATION POTENTIAL OF LOW ABV BEER
A trial of seven healthy male volunteers, were asked to consume either light beer (2% ABV) or regular beer (4% ABV) both with and without the addition of 25mM sodium, following exercise on a stationary bike. This trial was repeated 4 times and all volunteers received all four beverages.
mass changes following rehydration. The results showed that the light beer allowed significantly more rehydration to occur than the regular beer. Adding sodium to the light beer seemed to further improve its rehydration effects but interestingly, had no obvious effect in the regular beer. (B Desbrow International Journal of Sport Nutri-
The volunteers were then asked to measure their urine output and body
tion & Exercise: The rehydration potential of low alcohol beers)
thenaturalchoice
THE ROLE OF HOP COMPOUNDS IN THE FIGHT AGAINST COLON CANCER We have already looked at some of the health properties associated with hops within this newsletter and indeed its anti-cancer properties. A recent study by Allsopp has explored the hop compounds isoxanthohumol (IX) or 8-prenylnaringenin (8PN) for their anti-cancer potential. Laboratory tests demonstrated that both of these plant compounds reduced the viability of colon cancer cells in vitro. They also reduced the speed at which these cells proliferated –cells became less invasive which in real terms would reduce the risk of cancer spreading to secondary sites. Colon cancer is unusual in that around 70 per cent of cases are thought to be diet related. As food comes into such close contact with
70
%
OF COLON CANCERS ARE DIET RELATED
the colon cells by the same logic so would any food stuffs containing anticancer properties. The researchers from this paper are excited by the initial preliminary results and eager to further explore, the potential ‘neutraceutical’ role of hops in protecting against colon cancer.
UNDERSTANDING THE RISK OF PARKINSON’S As with all forms of dementia, Parkinson’s Disease is very complex and the underlying causes are not fully understood. The fact that beer consumption may be protective against developing Parkinson’s is not new, and has been reported in many research studies. However, these studies have also reported that moderate consumption of all types of alcoholic beverages may be protective or in contradiction, that some alcohol consumption may in fact contribute to an increased risk of developing Parkinson’s disease.
(Reference: P Allsopp 2013 A comparison of the anti-cancer properties of isoxanthohumol and 8-PN using in vitro models of colon cancer)
PHYTOESTROGENS:
THE ALTERNATIVE REMEDY FOR HOT FLUSHES Hot flushes, a distressing side effect of the menopause, affect over 75 per cent of women. These flushes can be distressing and can severely affect quality of life with many women seeking medical treatment to alleviate symptoms. However, there has been growing interest in the use of phytoestrogens as a treatment for hot flushes. The backdrop to this interest is in part historical – hop flowers, which have also been used for centuries as a preservative and for flavouring in beer, are also known to have powerful oestrogenic activity. When hops used to be hand-picked they were known to disturb the menstrual cycles of female workers. Hop baths have also been used to treat gynaecological disorders and a study in 1990 reported that hop extracts could reduce hot flushes in menopausal women. Professor Milligan and a team of researchers explored the effects of the hop derived phytoestrogen (8-prenylnaringenin, or 8-PN) and whether this compound could reverse menopausal flushes in laboratory rats. This study demonstrated the ability of hop phytoestrogen to regulate ovariectomized rats. It was also effective in alleviating menopausal symptoms. Encouraged by the research, the authors would like further studies of 8-PN to explore its potential as an alternative therapy to HRT. (Reference: Prof Milligan J Endocrinol January 2008)
These discrepancies are likely to be due to links between alcohol consumption and lifestyle. In this study, those people who consumed alcohol had healthier lifestyles and had higher educational qualifications than those who abstained. As such, the findings should be considered very preliminary. However, the research authors explored the biological mechanism that linked beer consumption to a reduced risk of developing Parkinson’s disease. Two key areas were explored, firstly that beer has a high concentration of purines and this leads to higher levels of urate in the blood and a lowered risk of developing Parkinson’s. Secondly, relative to other alcoholic drinks, beer contains high levels of the vitamin niacin, which has also been linked to a lower risk of developing the disease. Given these facts, and the interest other studies have made in this area, the authors are calling for further research into this area. (Reference: R Liu 2013 Alcohol consumption, types of alcohol and Parkinson’s disease)
ISSUE 5
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thenaturalchoice
JANUARY 2013
CASE STUDY: STOCKS FARM
Stocks Farm, a 200 acre, family-run business in Suckley, Worcestershire, is a modern day success story grown from the time-honoured British tradition of hop farming. The farm produces enough hops to brew about 46 million pints of beer. One of Britain’s top hop producers, the farm benefits from the English maritime climate which results in a unique ’terroir’ - the combination of climate and soil. While these mild, damp and moist conditions don’t necessarily make for a balmy summer, they have helped to make Britain famous for the most balanced and drinkable beer in the world. British hop aromas are delicate and complex, giving the beer a particular intensity of flavour. This has led British hop growing to be revered across the globe. Ali Capper, whose family has managed Stocks Farm for over 50 years comments, “Like many horticulturists, the life of a hop grower is at the mercy of the English weather. Luckily for us, in a good year the maritime climate is to our great advantage enabling us to produce a crop with a uniquely complex flavour base with a fantastic end product – beer, our national drink.” “At Stocks Farm, we produce nine different hop varieties. Heritage varieties such as Fuggle, (minty and floral characteristics) and Goldings (earthy and spicy notes) form the bedrock of this country’s brewing. In addition, we are always open to trailing new varieties and work closely with the British Hop Association and Wye Hops to identify new hop varieties with potential for the future.”
Hop growing has been integral to British life since the early 19th century, when families would travel from industrial towns around the UK to help harvest the 77,000 acres of hops. While there has been a gradual decline in production since then, in the past few years there has been a revival, partly down to the demand for more local and unique products such as micro-brewed beers. And, what of the future? Ali Capper feels that there is a great opportunity for hop growers to capitalise on the industry’s reputation. She explains, “The potential for a renaissance in hop growing lies in exports and in that area we have all the credentials to resume our rightful place as a leader in the field. The delicate complexities and diverse aromas that can be produced here, compared with the higher notes of warmer climes, mean that we can fill a gap in other countries’ beer portfolio.” Dr Peter Darby, British Hops Association comments, “The flavour of English hops is like a chamber orchestra simultaneously giving a rich ensemble of high and bass notes. With over twenty commercially available varieties and more in the pipeline, brewers around the world who want to try something new and different can experiment with our great British hops. We are proud that the heritage and quintessential character of the English countryside is reflected in our hop varieties.” For more information visit www.stocksfarm.net and www. britishhops.org.uk
For more information, spokespeople and photography contact the press office for the British Beer and Pub Association (BBPA) at Trinity PR on 077 0948 7960, email jo.gulliver@trinitypr.co.uk or visit www.beergenie.co.uk.