Impact of Beer and Nonalcoholic Beer Consumption on the Gut Microbiota: A Randomized, Double-Blind, Controlled Trial

Abstract

Gut microbiota modulation might constitute a mechanism mediating the effects of beer on health. In this randomized, double-blinded, two-arm parallel trial, 22 healthy men were recruited to drink 330 mL of nonalcoholic beer (0.0% v/v) or alcoholic beer (5.2% v/v) daily during a 4-week follow-up period. Blood and faecal samples were collected before and after the intervention period. Gut microbiota was analyzed by 16S rRNA gene sequencing. Drinking nonalcoholic or alcoholic beer daily for 4 weeks did not increase body weight and body fat mass and did not changed significantly serum cardiometabolic biomarkers. Nonalcoholic and alcoholic beer increased gut microbiota diversity which has been associated with positive health outcomes and tended to increase faecal alkaline phosphatase activity, a marker of intestinal barrier function. These results suggest the effects of beer on gut microbiota modulation are independent of alcohol and may be mediated by beer polyphenols.

The effects of moderate alcohol consumption on non-alcoholic fatty liver disease

“…Intestinal microbial diversity improved as determined by the Shannon index. 59 This study indicates that drinking beer once a day can improve intestinal microbiome diversity regardless of alcohol content. This is simultaneously consistent with and contradictory to previous studies exploring the effects of beer on the microbiome.…”

“…Marques et al recruited 22 healthy men in Portugal who were assigned to drink 1 can of alcoholic or non-alcoholic lager each day for 4 weeks. Intestinal microbial diversity improved as determined based on the Shannon index [ 59 ], indicating that drinking beer once a day can improve intestinal microbiome diversity regardless of alcohol content. That result is simultaneously consistent and contradictory to previous studies in which the effects of beer on the microbiome were investigated.…”

A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer

“…35 A recent clinical study shows that moderate or low/nonalcoholic beer consumption (up to one drink per day/14 g alcohol for women and up to two drinks per day/28 g alcohol for men, which typically comprises one or two bottles of beer (330 mL) with 4% w/v alcohol) may positively influence the diverse human gut microbiome without significant change of chronic diseases markers. 36 As mentioned above, this outcome is from polyphenols, minerals, vitamins, and soluble fiber, such as the prevalence of β-glucans in the beer matrix. Nonetheless, sour beer can be produced using probiotic strains such as Lactobacillus paracasei and, in slight process modifications, can even be viable in the product.…”

“…Bacillus valencia , isolated from Apong rice beer, which is spontaneously fermented beer . A recent clinical study shows that moderate or low/nonalcoholic beer consumption (up to one drink per day/14 g alcohol for women and up to two drinks per day/28 g alcohol for men, which typically comprises one or two bottles of beer (330 mL) with 4% w/v alcohol) may positively influence the diverse human gut microbiome without significant change of chronic diseases markers …”

Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii

“…Low-alcohol beer (LAB) is one of the biggest future challenges for the brewing industry, witnessed by the increasing volume produced. Consumers are more and more interested in it, because of the promotion of a healthier way of life and the raise of no-alcohol statements and policies (Marques et al, 2022). However, there is not a worldwide unique definition of low-alcohol and alcohol-free beer.…”