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Beer and Health: A Review

MBAA TQ doi:10.1094/TQ-46-3-0821-01  |  VIEW ARTICLE

A. C. Ogbonna. Department of Food Science & Technology, University of Uyo, P.M.B. 1017, Uyo, Nigeria.

Abstract
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.

Keywords: abuse, alcohol, beverage, consumption, metabolism, moderation 

S�ntesis
Bebidas alcoh�licas, especialmente vino y cerveza, son frecuentemente incluidas como parte de una dieta est�ndar por razones m�dicas o higi�nicas, para relajamiento o recreaci�n, para efectos euf�ricos, para inspiraci�n art�stica, como afrodis�acas, para elevar los �nimos, para mejor tolerar el estr�s, para mayor confianza o coraje temporal, como fuentes de energ�a, para satisfacer la sed, para inducir el apetito, etc. Al ser consumido el alcohol et�lico de una bebida, este es absorbido y distribuido r�pidamente a lo largo del cuerpo sin previa digesti�n. La absorci�n es funci�n de la concentraci�n del alcohol en la bebida, el sexo de la persona, y la presencia y tipo de alimentos en la regi�n gastrointestinal; la r�pidez de la distribuci�n se estima en 0.58�0.70 L/kg. Aproximadamente 2�10% del alcohol es eliminado a trav�s del sudor, el h�lito, y la orina, mientras que el restante es eliminado mediante procesos metab�licos en el h�gado. El consumo moderado, responsable, de bebidas alcoh�licas proveen beneficios significantes a la salud por la prevenci�n o reducci�n del riesgo de enfermedades cardiovasculares, diabetes mellitus, c�lculos biliarios, osteoporosis, artritis reumatoide, �lceras estomacales, y apoplej�a y protecci�n contra la disminuci�n mental debido a la edad. Cuando se abusa de ello, el alcohol puede tener efectos t�xicos sobre ciertos procesos fisiol�gicos y �rganos, incluyendo el coraz�n, cerebro, h�gado, y ri�ones, conduciendo a condiciones debilitantes de la salud.

Palabras claves: abuso, alcohol, bebidas, consumo, metabolismo, moderaci�n

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