Beer in Health and Disease Prevention

Just as wine in moderation has been proposed to promote health, research is showing that beer - and the ingredients in beer - can have similar impact on improving health, and in some instances preventing disease. Beer in Health and Disease Prevention, 2nd Edition addresses both the benefits and concerns associated with consumption of beer and beer ingredients on cancers, cardiovascular disease, antioxidant benefits, and other health related concerns. It offers a holistic view from beer brewing to the isolation of beer-related compounds.

Beer in Health and Disease Prevention, 2nd Edition continues to be the single most comprehensive volume needed to understand beer and beer-related science. Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, this book offers a balanced view of today's findings and the potential of tomorrow's research. This is an essential reference for researchers studying alcoholic beverages, beer brewing, nutrition, and public health. Dieticians and clinicians, as well as those working in the beer brewing industry, will also benefit from this invaluable resource.

List of contents

Section 1: Beer, Beer Drinking and Varieties
1. Lager beers
2. Ale beers
3. Sour beers
4. Sorghum beer
5. Novel and unusual beers: Gluten free beer production
6. Non-alcoholic beer
7. Beer flavorings and floured beer

Section 2: Production and Processing
8. Beer production: traditional and new processes
9. Yeast strains and brewing of beer
10. Hop cultivation and uses in beer production
11. Barley and the malting process
12. Flavour compounds in beer and beer production
13. Organoleptic profiles of beers and use of additives (aromatizing beer)
14. Mechanism and processes in beer spoilage
15. Waste and spent products from beer production: their biomedical uses (a focus on ferulic acid)
16. Adulteration of beers: diethylene glycol and beyond

Section 3: Compositional Aspects
17. Phenolics in beers
18. Aldehydes in beer
19. Tannic acid in beer
20. Metals in beer, copper, lead and beyond
21. Alpha- and beta-acids as bitter components in beer
22. 4-hydroxy-2-nonenal in beer

Section 4: General, Health and Metabolic Aspects of Beer Consumption
23. Linking beer consumption and dietary styles
24. Features of beer consumers and their discriminatory abilities
25. Beer consumption in the COVID-19 pandemic
26. COVID-19 Infection and modulating effects of beer drinking
27. E-cigarettes, nicotine and beer co use
28. Alcohol-free beer and use in diabetes
29. Linking beer and exercise: a new narrative
30. The metabolic response to beer in the postprandial scenario
31. Beer and systemic lupus erythematosus
32. Beer and body composition {author can add wine but put beer first}
33. Beer and intestinal disease (inflammatory bowel disease)
34. Beer and the gut microbiota
35. Beer and cardiovascular health: a new narrative
36. Beer and the Mediterranean diet
37. Beer and impact on menopausal symptoms

Section 5: Focused Areas, Specific Beer Components and Effects on Tissue and Organ Systems at the Cellular and Molecular Levels
38. Beer consumption and hepatic adiponectin signaling
39. Beer and effects on human glioblastoma cells
40. Beer and the hypothalamus-pituitary-mammary gland axis
41. Xanthohumol and the JNK1/2 signaling pathway: therapeutic potential in cancers

Section 6: Behavior and Brain
42. Beer and brain responses to images electroencephalographic activity and beyond
43. Dementia and beer
44. Beer drinking behaviors and educational attainment (can also compare wine and other alcoholic beverages)

Section 7: Adverse Effects of Beer and Beer-Related Products
45. Beer and blood pressure
46. Beer and liver disease: steatosis and beyond
47. Alcohol as a toxic agent: disease and tissue effects
48. Mycotoxins in beer
49. Alcohol’s metabolite acetaldehyde as toxic agents: gene exression
50. Toxic byproducts in beers: carbonyls, furans and beyond
51. Beer, alcohol and intestinal cancers
52. Beer and cancers of the prostate and breast

Section 8: Comparison of Beer with other Alcohol Beverages
53. Biomarkers of beer and wine intake
54. Patterns of alcohol consumption: beers compared with wine and distilled spirits
55. Beers and other alcoholic beverages in relation to body weight
56. Beer, wine and ventricular arrhythmias: comparing beverage types (this is a focused review and will be aware of the overview on cardiovascular health
57. Beer, wine, and spirits: linking in cardiovascular health and comparing beverage types

Section 9: Resources and Selective Methods
58. Resources for the study and investigation of beer in health and disease
59. Analysis of volatile components in beer by different methods: a narrative review
60. Assaying mycotoxins in beer
61. Assay of ethanol in beer and its applications to the brewing process
62. Capillary electrophoresis of beer: methods and findings

About the author

Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books.

Product details

• Assisted by: Preedy Victor R. (Editor)
• Publisher: Elsevier
• Languages: English
• Product format: Hardback
• Release: 01.06.2026
• EAN: 9780443223327
• ISBN: 978-0-443-22332-7
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General