Key Points:
- Beer reduces oxidative stress, a purported underlying driver of biological aging.
- A small amount of beer protects against liver damage and lowers LDL cholesterol.
- Beer increases the abundance of beneficial gut bacteria that may help stave off age-related metabolic disorders, such as type 2 diabetes.
For centuries, fermented foods have been part of the human diet, often lauded as healthy. But what about beer, one of the world’s oldest and most widely consumed alcoholic drinks? Can a moderate volume truly offer more than just refreshment? A recent study, conducted by researchers from Qingdao Marine Biomedical Research Institute in China, delves into this intriguing question, exploring how different types of beer might impact the underlying biological drivers of aging.
Modeling Aging
As a testament to its designation as an underlying biological driver of aging, oxidative stress is commonly exploited in animals to model human aging. Oxidative stress is a form a cellular damage caused by excessive levels of reactive oxygen species (ROS). Considering that aging is essentially the degeneration of our cells caused by accumulated damage, triggering oxidative stress accelerates the cellular aging process.
To generate mice that model aging, the Qingdao researchers injected young mice with a sugar called D-galactose (D-gal), which triggers massive levels of ROS. These mice, considered an oxidative stress model for aging, are often referred to as D-gal mice. D-gal mice are widely used by scientists to save time, as waiting for mice to age naturally can take many months. Similar to naturally aged mice, D-gal mice exhibit manifestations of aging, such as cognitive impairment and liver scarring.
Beer Reduces Oxidative Stress
While alcohol is toxic to biological systems, ingredients within beer are known to have antioxidant properties. More specifically, antioxidants can neutralize ROS, leading to reduced oxidative stress and inflammation. With this in mind, the researchers investigated the effects of moderate beer consumption on aging-related cellular changes in D-gal mice. They tested three beer types:
- Original: An unfiltered beer that preserves the activity of yeast, made from malt and hops.
- India Pale Ale (IPA): Contains more hops than other beers, imparting its bitter profile.
- Stout: Primarily brewed using roasted malt and rye malt.
The mice were orally administered a small amount of Original, IPA, or Stout beer for four weeks. Each day, they received 0.5 mL of beer, equivalent to an adult drinking 100 mL (~3.4 oz) of beer per day. Interestingly, only Stout beer showed a significant effect in reducing oxidative damage, hinting at its unique composition, possibly due to the roasted malts used in its brewing. Still, the Original and IPA beers were shown to elevate antioxidant levels, suggesting their anti-ROS properties in D-gal mice.
Beer’s Surprising Anti-Aging Benefits
Upon further experimentation, the researchers revealed that beer consumption gives rise to several surprising anti-aging benefits. For example, markers of liver function, which are commonly measured in the clinic, were improved by beer drinking. More specifically, Stout beer reduced ALT levels, Original beer reduced AST levels, and IPA reduced AKP levels. These surprising findings suggest that small amounts of beer can protect against, rather than damage, the liver.
In addition to declining liver function, a common aspect of advanced age is elevated blood cholesterol and triglyceride levels, a condition known as dyslipidemia. High LDL cholesterol and triglyceride levels, especially when combined, are a significant risk factor for heart disease. Remarkably, all three types of beer were shown to lower LDL levels, which may explain how moderate beer consumption is associated with a lower risk of death from heart disease. However, only IPA beer was shown to lower triglyceride levels.
Beer Improves Gut Microbiome
Perhaps the most compelling findings revolved around the gut microbiome. All tested beers significantly modified the composition of the intestinal microbiota. For instance, the researchers observed a decrease in bacteria associated with obesity. There was also a welcome increase in beneficial bacteria, including Lactobacillus and Roseburia, the prevalence of which is higher in people who live 100 years and beyond.
Genetic analysis of the gut microbiome revealed which cellular processes were improved by beer-induced changes in gut bacteria composition. These improvements included lipid metabolism, which may explain the lower LDL cholesterol levels; axon regeneration, important for nervous system health; and insulin resistance, which is a prerequisite to type 2 diabetes. These findings suggest that beer consumption can alter the gut microbiome in ways that promote health and longevity.
A Sobering Conclusion
Historically, some epidemiological studies have suggested that moderate alcohol intake, including beer, might be associated with certain health benefits, such as a reduced risk of heart disease. This has often been attributed to compounds like polyphenols present in alcoholic beverages. However, more recent studies, such as one suggesting that just one drink can shrink the brain, have challenged this notion.
Alcohol, regardless of its source, is a known carcinogen and can contribute to a range of health problems, including liver damage, brain impairment, and an increased risk of various cancers (e.g., breast, colon, esophageal, liver, and head and neck cancers). Even moderate consumption has been linked to these risks. Furthermore, alcohol is addictive and can lead to social and psychological issues.
Instead, the value of this research lies in its contribution to our understanding of how specific components within beer, rather than the alcohol itself, might interact with our biological systems. The focus should be on isolating and studying these beneficial compounds (e.g., certain polyphenols, melanoidins, and other non-alcoholic components) and exploring their potential as therapeutic agents or dietary supplements, rather than promoting alcohol consumption.
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