Beer and Health: A Review

Alcoholic beverages, especially beer and wine, are often consumed as part of a standard diet, for hygienic or medical reasons, for relaxation or recreational purposes, for euphoric effects, for artistic inspiration, as aphrodisiacs, for mood elevation, to cope with stress, to boost confidence or provide transient courage, as sources of energy, to satisfy thirst, as appetite inducers, etc. When consumed, the ethyl alcohol in a beverage is absorbed and distributed rapidly throughout the body without prior digestion. Its absorption is a function of the concentration of alcohol in the beverage, presence and type of food in the gastrointestinal tract, and gender; the rate of distribution is estimated at 0.58�0.70 L/kg of body weight. Approximately 2�10% of the alcohol is eliminated from the body through sweat, urine, and breath, while more than 90% is eliminated through metabolic processes in the liver. Moderate, responsible consumption of alcoholic beverages can provide significant health benefits through reduced risk or prevention of cardiovascular diseases, diabetes mellitus, gallstones, osteoporosis, rheumatoid arthritis, stomach ulcers, and stroke and protection of the brain from mental decline due to aging. When abused, alcohol can have toxic effects on certain physiological processes and organs, including the heart, brain, liver, and kidneys, leading to debilitating disease conditions.