Page last updated: Tuesday, November 18, 2008
Beer has similar levels of polyphenols to red wines
 A study researched by Scott Grundy, Chairman of the Nutritional Committee of The American Heart Association, et al from The University of Texas South West Medical Centre in Dallas has compared 124 expert sources and studies on alcohol.

The report concludes that beer contains similar levels of polyphenols ( derived from hops and malt) to red wines and that beer is equally effective at raising HDL levels. One to two units (14g) in the US) a day was shown to reduce coronary heart disease in men and women by 30%-40% when compared with non-drinkers.

A further study researched by Okayama University in Japan and published by the Journal of Agricultural and Food Chemistry revealed stout beers to be the best inhibitor of cancer causing compounds, heterocyclic amines, which trigger genetic mutations in bacteria.

no website link
All text and images © 2003 Alcohol In Moderation.