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Beer as an Integral Part of Healthy Diets: Current Knowledge and Perspective

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Emerging and Traditional Technologies for Safe, Healthy and Quality Food

Part of the book series: Food Engineering Series ((FSES))

Abstract

Beer is one of the oldest beverages. For the last decade, it has been the focus of significant medical research and the numerous results have given the scientific confirmation of the statement known for centuries: beer is far more than a thirst-quenching beverage. Published data have indicated that beer contains a wide range of nutrients with bioactive properties, and can be a useful part of a healthy diet, if consumed moderately. Beer can have a potentially positive influence on atherosclerosis and cardiovascular diseases, and may help protect against gallstones and kidney stone formation, dementia, osteoporosis, etc. However, beer contains some substances with potential harmful effects as well. They may cause problems, especially for individuals with gout and intolerance to gluten.

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Authors and Affiliations

  1. Faculty of Agriculture, Institute for Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, Belgrade-Zemun, 11080, Serbia

    Ida J. Leskošek-Čukalović

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  1. Ida J. Leskošek-Čukalović
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Correspondence to Ida J. Leskošek-Čukalović .

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Editors and Affiliations

  1. Faculty of Agriculture, University of Belgrade, Belgrade, Serbia

    Viktor Nedović

  2. Faculty of Health Sciences, University of Primorska, Izola, Izola, Slovenia

    Peter Raspor

  3. Institute of Food Technology (FINS), University of Novi Sad, Novi Sad, Serbia

    Jovanka Lević

  4. Faculty of Technology, University of Novi Sad, Novi Sad, Serbia

    Vesna Tumbas Šaponjac

  5. Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

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Leskošek-Čukalović, I.J. (2016). Beer as an Integral Part of Healthy Diets: Current Knowledge and Perspective. In: Nedović, V., Raspor, P., Lević, J., Tumbas Šaponjac, V., Barbosa-Cánovas, G. (eds) Emerging and Traditional Technologies for Safe, Healthy and Quality Food. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-24040-4_7

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