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PubMed2004

Screening survey of deoxynivalenol in beer from the European market by an enzyme-linked immunosorbent assay.

Deoxynivalenol (DON) was analysed in 313 beer samples collected from the European retail market using a commercially available immunoassay kit (enzyme-linked immunosorbent assay, ELISA). The incidence rate was about 87%, while most samples (73%) had contamination levels lower than 20 ng m(-1). The contamination ranged between 4.0 and 56.7 ng ml(-1), with an average of 13.5 ng ml(-1). A statistically significant correlation between alcohol levels and DON contamination was found, as well as a significant difference between bottom, top and spontaneous fermenting beers. Twenty-seven beer samples were compared using a second ELISA kit and a good correlation was obtained between the two kits (r = 0.93). Although when compared with gas chromatography-mass spectrometry the ELISA tended to overestimate the results, a good correlation (r=0.94) between the two methods was observed. Monitoring of DON in beer is important considering that DON production is dependent on the weather and that it can contribute significantly to the tolerable daily intake of DON, especially for frequent beer consumers.

Beer↗
PubMedDate not supplied

International N-nitroso compounds check sample programme: report on the performance in the second study dedicated to their determination in beer and malt.

The second check sample survey for the determination of N-nitrosamines in beer and malt has been initiated. Each laboratory received four samples: two beer, from the same batch, spiked respectively with 0.5 microgram/l N-nitrosodimethylamine (NDMA) and 4 micrograms/l NDMA plus 30 micrograms/l N-nitrosoproline (NPRO) and two naturally contaminated malts. Sixteen laboratories sent their results and two apologized in view of analytical problems. Results from this have been statistically evaluated. Comparison to those from the previous study demonstrated a distinct improvement in the results from the analysis of NDMA in beer and malt. Little has been achieved for the other two common contaminants of beer and malt, N-nitrosopyrrolidine (NPYR) and NPRO. For this latter compound in beer, however, some hope came from the data produced by the method of Sen et al. (1983), but the number of results is insufficient to allow firm conclusions to be drawn.

Beer↗
PubMed2006

Effect of beer ingestion on the plasma concentrations and urinary excretion of purine bases: one-month study.

To investigate the effect of long-term beer ingestion on the plasma concentrations and urinary excretion of purine bases, 5 healthy males participated in the present study, during which they ingested beer every evening for 30 days. Blood and 24-hour urine samples were collected in the morning one day before and 14 and 30 days after the initiation of the beer ingestion. During the beer ingestion period, the plasma concentration and the urinary excretion of uric acid were increased significantly, while uric acid clearance was not decreased. Further, purine ingestion was not significantly different throughout the study. These results suggest that production of uric acid by ethanol ingestion was the main contributor to the increased plasma uric acid. Therefore, patients with gout should be encouraged to avoid drinking large amounts of beer on a daily basis.

Acetic Acid↗
PubMed1990

Beer mitigates some effects of copper deficiency in rats.

Because of an epidemiologic association of decreased risk of death from ischemic heart disease with moderate use of alcoholic beverages, and because numerous abnormalities found in people with ischemic heart disease are also found in animals deficient in copper, rats were fed a diet deficient in copper and were given either beer or water to drink. Rats drinking beer lived nearly six times as long and had lower plasma cholesterol, less cardiac enlargement, and higher liver copper. Apparent absorption and biological half-life of oral radiocopper were increased by beer. The effects were not attributable to alcohol, chromium, or copper in beer. Beer intakes were similar to those of some people in the United States. Results may explain seasonal cycles in plasma cholesterol and may be germane to the epidemiology of ischemic heart disease because diets in the United States seem to be low in copper.

Animals↗
PubMedDate not supplied

Isolation from beer and structural determination of a potent stimulant of gastrin release.

Beer was subjected to five successive chromatographic procedures to isolate the gastrin release-inducing activity, guided by bioassay of the fractions in anaesthetized Donryu rats. The procedures were: (1) hydrophobic interaction chromatography (aqueous effluent with an HP20 column); (2) weak cation-exchange chromatography (1 M acetic acid eluate with a CM Sephadex C-25 column); (3) gel filtration (methanol eluate with a Sephadex LH-20 column); (4) same as (2); (5) high-performance liquid chromatography (YMC-Pack ODS-AM with 7% acetonitrile-0.01 M HCl). The active component finally isolated had a specific activity approximately 10000 times higher than that of beer. It was identified by means of mass, 1H- and 13C-nuclear magnetic resonance spectral analyses as N-methyltyramine (NMT). The dose of NMT giving maximal gastrin-releasing activity was 25 microg/kg, and the 50% effective dose was approximately 10 microg/kg on oral administration to rats. NMT was isolated and identified as a gastrin release inducer in beer. Its concentration in beer is sufficient to account for most of the activity of beer.

Adrenergic alpha-Agonists↗
PubMed2005

Effects of light and dark beer on hepatic cytochrome P-450 expression in male rats receiving alcoholic beverages as part of total enteral nutrition.

BACKGROUND: Alcoholic beverages contain many congeners in addition to ethanol. Therefore, consumption of alcoholic beverages may have considerably different effects on expression of hepatic microsomal monooxygenases than the relatively selective induction of cytochrome P-450 (CYP) 2E1 observed after consumption of pure ethanol. METHODS: : In the current study, we compared the effects of two beers: lager (a light roasted beer) and stout (a dark roasted beer) with those of an equivalent amount of pure ethanol on hepatic CYP expression. Beer or pure ethanol was part of a complete total enteral nutrition diet that was infused intragastrically into male Sprague Dawley rats for 21 days. At the end of the infusion period, rats were euthanized, and liver and intestinal microsomes were prepared. Expression and activity of CYP1A1/2, CYP2B1, CYP2E1, CYP3A, and CYP4A were assessed by Western immunoblotting and by using CYP enzyme-specific substrates, respectively. RESULTS: mRNA and protein levels of CYP4A1 were elevated only in stout-treated animals. However, lauric acid 12-hydroxylase activity (a CYP4A-specific activity) was reduced (p < or = 0.05) in microsomes from lager- and stout-fed rats. After oxidation with potassium ferricyanide, this activity was significantly increased in microsomes from stout-fed animals. The relative expression of CYP2E1 and CYP2B1 and the activities toward p-nitrophenol, pentoxyresorufin, or benzyloxyresorufin did not differ between beers or compared with pure ethanol or controls. However, the mean expression of CYP1A2, CYP3A, and CYP4A apoproteins was greater in liver microsomes from stout-infused rats than in those from lager-infused rats, ethanol-infused rats, and diet controls (p < or = 0.05). In addition, although no significant differences were observed in ethoxyresorufin O-dealkylase (EROD), methoxyresorufin O-dealkylase (MROD), midazolam, or testosterone hydroxylase activities between groups, stout-infused rats had greater hepatic microsomal erythromycin N-demethylase activity than other groups (p < or = 0.05). CONCLUSIONS: Stout contains components other than ethanol that interact in a complex fashion with the monooxygenase system.

Animals↗
PubMed2006

White wine and beer induce gastro-oesophageal reflux in patients with reflux disease.

BACKGROUND: An induction of gastro-oesophageal reflux has been reported after ingestion of alcoholic beverages in healthy volunteers. However, it is unknown whether reflux in gastro-oesophageal reflux disease patients will be enhanced by the ingestion of alcoholic beverages. AIM: To investigate the effects of wine and beer on postprandial reflux in reflux patients. METHODS: Twenty-five patients (reflux oesophagitis 15, non-erosive reflux disease 10; 18 men and seven women) drank 300-mL white wine (n = 17), 500-mL beer (n = 8), or identical amounts of tap water (controls) together with a standardized meal in a randomized order. pH-measurement was carried out during three postprandial hours by pH-metry and the percentage of time pH < 4 was calculated. RESULTS: Both alcoholic beverages increased reflux compared with water [wine 23% (median), water 12%, P < 0.01; beer 25%, water 11%, P < 0.05]. Between wine and beer, no difference in reflux induction was obtained. The reflux induction was seen in patients with (23%, P < 0.01) and without reflux oesophagitis (22%, P < 0.05) and in both sexes (women 23%, men 25%, P < 0.05 each). CONCLUSIONS: Ingestion of commonly consumed alcoholic beverages such as wine and beer induces gastro-oesophageal reflux in gastro-oesophageal reflux disease patients. Therefore, these patients should be advised to avoid the intake of large amounts (> or = 300 mL) of these beverages.

Adult↗
PubMed2006

Estimates of the mean alcohol concentration of the spirits, wine, and beer sold in the United States and per capita consumption: 1950 to 2002.

BACKGROUND: Estimates of per capita consumption of alcohol in the United States require estimates of the mean alcohol content by volume (%ABV) of the beer, wine, and spirits sold to convert beverage volume to gallons of pure alcohol. METHODS: The mean %ABV of spirits is estimated for each year from 1950 to 2002 and for each state using the %ABV of major brands and sales of sprits types. The mean %ABV of beer and wine is extrapolated to cover this period based on previous estimates. These mean %ABVs are then applied to alcohol sales figures to calculate new yearly estimates of per capita consumption of beer, wine, spirits, and total alcohol for the United States population aged 15 and older. RESULTS: The mean %ABV for spirits is found to be lower than previous estimates and to vary considerably over time and across states. Resultant per capita consumption estimates indicate that more alcohol was consumed from beer and less from wine and spirits than found in previous estimates. CONCLUSIONS: Empirically based calculation of mean %ABV for beer, wine, and spirits sold in the United States results in different and presumably more accurate per capita consumption estimates than heretofore available. Utilization of the new estimates in aggregate time-series and cross-sectional models of alcohol consumption and related outcomes may improve the accuracy and precision of such models.

Alcohol Drinking↗
PubMedDate not supplied

A meta-analysis of studies on wine and beer and cardiovascular disease.

Many epidemiologic studies have evaluated whether different alcoholic beverages protect against cardiovascular disease. We performed a meta-analysis of 26 studies on relationship between wine or beer consumption and vascular risk. General variance-based method and fitting models were applied to pooled data derived from 26 studies that gave quantitative estimation of the vascular risk associated with either beverage consumption. From 13 studies involving 209,418 persons, the relative risk of vascular disease associated with wine intake was 0.68 (95% CI: 0.59-0.77) relative to nondrinkers. There was strong evidence from 10 studies involving 176,042 persons to support a J-shaped relationship between different amounts of wine intake and vascular risk. A statistically significant inverse association was found up to a daily intake of 150 ml of wine. The overall relative risk of moderate beer consumption, which was measured in 15 studies involving 208,036 persons, was 0.78 (95% CI: 0.70-0.86). However, no significant relationship between different amounts of beer intake and vascular risk was found after meta-analyzing 7 studies involving 136,382 persons. These findings show evidence of a significant inverse association between light to moderate wine consumption and vascular risk. A similar, although smaller association was also apparent in beer consumption studies. The latter finding, however, is difficult to interpret because no meaningful relationship could be found between different amounts of beer intake and vascular risk.

Beer↗
PubMed1983

Beer and wine but not whisky and pure ethanol do stimulate release of gastrin in humans.

In humans, the action of ethanol on gastrin release is still unclear and that of alcoholic beverages greatly unknown. We studied the effect of a drink of various concentrations of pure ethanol and several commonly ingested alcoholic beverages on plasma levels of immunoreactive gastrin in 6 healthy human volunteers and compared the results to a protein-rich meal. A drink of distilled water (250 ml) and of pure ethanol (250 ml or 125 ml in the case of 40% v/v ethanol) in concentrations (4, 10, 20 and 40% v/v) normally present in beer, wine, liquor and whisky did not stimulate plasma gastrin levels above basal. Of the alcoholic beverages given only whisky (125 ml) did not stimulate gastrin release. Beer, red and white wine (250 ml each) caused a rapid increase in plasma gastrin concentrations with a peak at 15-20 min, basal levels being reached 60 min after starting the drink. The 60-min integrated plasma gastrin response to beer, red and white wine was about 50% of the gastrin response to the protein-rich (steak) meal (883 +/- 297 pmol X min X 1(-1); mean +/- SE). A drink of 250 ml of white wine together with the meal did not cause a significantly higher integrated gastrin response than the protein meal with 250 ml of distilled water. We conclude that commonly ingested alcoholic beverages such as beer, red and white wine, but not whisky, are potent stimulants of gastrin release in humans. The ethanol content of these beverages cannot be responsible for the increase in plasma gastrin levels, since oral ingestion of pure ethanol in equivalent concentrations and amounts did not elicit a rise in plasma gastrin levels. Some unknown ingredients present in beer and wine are most likely responsible for the gastrin release by both alcoholic beverages.

Adult↗
PubMed2002

Meta-analysis of wine and beer consumption in relation to vascular risk.

BACKGROUND: Many epidemiological studies have evaluated whether different alcoholic beverages protect against cardiovascular disease. We performed a meta-analysis of 26 studies on the relationship between wine or beer consumption and vascular risk. Methods and Results- General variance-based method and fitting models were applied to pooled data derived from 26 studies that gave a quantitative estimation of the vascular risk associated with either beverage consumption. From 13 studies involving 209 418 persons, the relative risk of vascular disease associated with wine intake was 0.68 (95% confidence interval, 0.59 to 0.77) relative to nondrinkers. There was strong evidence from 10 studies involving 176 042 persons to support a J-shaped relationship between different amounts of wine intake and vascular risk. A statistically significant inverse association was found up to a daily intake of 150 mL of wine. The overall relative risk of moderate beer consumption, which was measured in 15 studies involving 208 036 persons, was 0.78 (95% confidence interval, 0.70 to 0.86). However, no significant relationship between different amounts of beer intake and vascular risk was found after meta-analyzing 7 studies involving 136 382 persons. CONCLUSIONS: These findings show evidence of a significant inverse association between light-to-moderate wine consumption and vascular risk. A similar, although smaller association was also apparent in beer consumption studies. The latter finding, however, is difficult to interpret because no meaningful relationship could be found between different amounts of beer intake and vascular risk.

Alcohol Drinking↗
PubMed1985

Beer-induced prolactin secretion: a clinical and laboratory study of the role of salsolinol.

Salsolinol is a tetrahydroisoquinoline compound with opiate agonist and dopamine antagonist properties. The role of salsolinol, a minor constituent of beer, in beer-induced PRL secretion was investigated in humans and rats. Beer-stimulated PRL release was greater in women than in men; the PRL-stimulating effect of beer was not blocked by naloxone pretreatment. Administration of a solution of salsolinol or cocoa (another salsolinol-containing beverage) did not stimulate PRL secretion in normal women. In rats, administration of large doses of salsolinol ip or iv was required to raise serum PRL levels, and high concentrations of salsolinol were needed to antagonize the PRL-suppressive effects of dopamine in vitro. We conclude that salsolinol is not responsible for PRL secretion induced by beer ingestion.

Adult↗
PubMed1995

Alcohol warnings in TV beer advertisements.

OBJECTIVE: Mandated warnings are among the few steps Congress has taken to influence the use of legal substances such as alcohol. The usefulness of such warnings in discouraging abuse of alcohol is, however, controversial. This study examines the impact of televised warnings on probable antecedents of belief change not examined in previous research: confidence in beliefs about beer risks or benefits, and cognitive responses to the advertisements. METHOD: The present study (N = 75 male and female college students) tests four of the warnings recommended in Senate Bill 674 (1993--the "Thurmond bill") edited into randomly sampled television beer advertisements, using a between-subjects treatment-and-control experimental design. The four advertisements or advertisement/warning pairs were counterbalanced and analyzed as a repeated measures factor. RESULTS: The study indicated, as hypothesized, that subjects exposed to warnings tended to have less confidence in their generally skeptical assessments of beer risks--a likely precursor to belief change in resistant populations. Repeated exposure to the advertisements alone also appeared to lead to increased confidence in generally positive assessments of beer benefits, whereas repeated exposure to warnings led to decreased confidence in such assessments. Repeated exposure to warnings also may have primed negative reactions to subsequent beer advertisements. CONCLUSIONS: These results suggest mechanisms by which alcohol warnings may over time influence beliefs. Measures used here may serve as useful criterion variables in future studies on warnings. Further attention to optimizing warning content and presentation is recommended.

Adult↗
PubMed1986

Naturalistic observations of beer drinking among college students.

We observed the beer drinking behavior of 308 university students in several bar and party settings. The following relationships were found: males drinking beer in bars consumed 0.92 oz per min; females drank less beer than males, and stayed in a bar for a longer time period; patrons drank significantly more beer when drinking in groups and when purchasing beer in pitchers versus cups or bottles; and intervals between party arrival and first drink and between party departure and last drink varied inversely with blood alcohol concentration. We discuss these findings with regard to developing interventions to prevent alcohol-impaired driving.

Adolescent↗
PubMedDate not supplied

Determination of ochratoxin A in wine and beer by immunoaffinity column cleanup and liquid chromatographic analysis with fluorometric detection: collaborative study.

The accuracy, repeatability, and reproducibility characteristics of a liquid chromatographic method for the determination of ochratoxin A (OTA) in white wine, red wine, and beer were established in a collaborative study involving 18 laboratories in 10 countries. Blind duplicates of blank, spiked, and naturally contaminated materials at levels ranging from < or =0.01 to 3.00 ng/mL were analyzed. Wine and beer samples were diluted with a solution containing polyethylene glycol and sodium hydrogen carbonate, and the diluted samples were filtered and cleaned up on an immunoaffinity column. OTA was eluted with methanol and quantified by reversed-phase liquid chromatography with fluorometric detection. Average recoveries from white wine, red wine, and beer ranged from 88.2 to 105.4% (at spiking levels ranging from 0.1 to 2.0 ng/mL), from 84.3 to 93.1% (at spiking levels ranging from 0.2 to 3.0 ng/mL), and from 87.0 to 95.0% (at spiking levels ranging from 0.2 to 1.5 ng/mL), respectively. Relative standard deviations for within-laboratory repeatability (RSDr) ranged from 6.6 to 10.8% for white wine, from 6.5 to 10.8% for red wine, and from 4.7 to 16.5% for beer. Relative standard deviations for between-laboratories reproducibility (RSDR) ranged from 13.1 to 15.9% for white wine, from 11.9 to 13.6% for red wine, and from 15.2 to 26.1% for beer. HORRAT values were < or =0.4 for the 3 matrixes.

Beer↗
PubMedDate not supplied

[Contribution to the intake of macro and micro nutrients exerted by moderate beer consumption].

OBJECTIVE: Moderate beer consumption can be part of a healthy diet, like the Mediterranean diet. The aim of the present study was to analyse the contribution a moderate beer consumption makes to energy and nutrient intake in Spanish healthy adults. MATERIAL AND METHODS: As part of a larger intervention study, dietary intake was measured by means of a 7-day food dietary record in 24 men and 22 women (age 34.18 +/- 5.80 years) twice: during the last week of the 30 days of complete alcohol abstinence and during the last week of 30 days of moderate beer consumption. Energy and nutrient content of food was analysed by means of the GEA program, based on the Spanish food composition tables. RESULTS: In women, moderate beer consumption increased significantly (p < 0.05) mean vitamin B6 (1.24 +/- 0.32 to 1.47 +/- 0.34 mg), B12 (3.87 +/- 1.46 to 5.58 +/- 2.76 microg), A (614.45 +/- 224.75 to 788.3 +/- 486.1 microg), and folate (139.5 +/- 39.88 to 168.25 +/- 56.32 microg) intake, whereas there was a decrease in mean iodine intake (327.1 +/- 148.4 to 281.2 +/- 135.02 microg). In men, mean vitamin B2 (1.64 +/- 0.62 to 1.91 +/- 0.46 mg), B6 (1.54 +/- 0.63 to 1.80 +/- 0.37 mg), niacin (30.01 +/- 8.13 to 34.78 +/- 6.26 mg) and folate (153.23 +/- 68.70 to 192.32 +/- 46.73 mg) intake also increased significantly. Energy, macronutrient and mineral intake had non-significant oscillations. CONCLUSION: Moderate beer consumption can improve diet quality in regard to B vitamins in healthy adults.

Adult↗
PubMed1991

N-nitrosodimethylamine content of US and Canadian beers.

A total of 194 beers (148 US and 46 Canadian) were analysed for volatile N-nitrosamines. The sampling was designed to include different types of beers brewed from malts at all commercial-scale malt houses by the major beer manufacturers in both countries. N-Nitrosodimethylamine (NDMA), the only volatile N-nitrosamine detected, was found in 56% of the beers (detection level, 0.05 microgram/kg), at a mean level of 0.074 microgram/kg. The results indicate that NMDA levels in present-day US and Canadian beers are approximately 1-5% of what they were a decade ago.

Beer↗
PubMed1988

Identification of the lactogenic compound present in beer.

Lyophylized beer and extracts of plants used to prepare beer have been administered orally to mature virgin rats and intravenously to ewe. After four days of treatment, beta-casein estimated by a radioimmunoassay was present in the mammary glands of the rats to which beer or barley extracts were given. Injections of lyophilised beer, barley or malt extracts triggered the release of prolactin in ewe whereas hop extracts were inactive. The active compound present in beer barley and malt, was insolubilized in 50% ethanol and it is in the aqueous phase in chloroform extraction. The active preparation contained essentially polysaccharides. This suggests that the lactogenic principle belongs to this class of macromolecule.

Animals↗