Wine and beer prevent cardiovascular risk
posted in Cancer |People who do not drink fermented beverages such as beer or wine, are at increased risk for cardiovascular disease than moderate drinking, said Chairman of the Mediterranean Diet Foundation, Dr. Lluis Serra, during the meeting organized by the Center Beer and Health Information (CICS) on the occasion of its tenth anniversary at the Europa Press news agency.
“It is scientifically proven preventive effects against cardiovascular disease in both primary and secondary prevention, ie in people who have already had a cardiovascular process,” he said. But he warned that the goal is not to invite those who drink alcohol or do not eat more regularly, but to highlight the properties of its moderate consumption.
This expert listed ten of the benefits, “scientifically proven” by independent research groups to the body, consumption “always moderate” fermented beverages. Thus, explained that in addition to heart-healthy properties, it appears that it is good for bone health and neuronal.
Also, some beer polyphenols have shown anticancer capacity, also has components that enhance the immune response against certain infectious disease agents, as well as effects antiinflammatory and antiaging. Furthermore, consumption prevents gastric problems, could help to reduce constipation; have a low calorific value and is recommended for low-calorie diet.
However, in all cases there must be clear that there is talk of moderate consumption - 2 to 3 drinks per day in males and 1 to 2 in women - and therefore “the dose-effect is paramount “. He stressed that since the CICS, these recommendations are always referring to healthy people, adults, who should not drive or engage in risk jobs, and in the case of women also who are not pregnant, or lactating.
Unless the case of nonalcoholic beer, but in this case Serra explained that “there is no doubt that the beneficial effect of beer on health is partly because the alcohol content and the other half by the properties of its components.
For his part, President of the Scientific Information Center Beer and Health, Dr. Manuel, Diaz-Rubio, stressed the importance of linking the consumption of fermented beverages in the Mediterranean diet, while he said that “these investigations serve especially to open the way for studying other benefits and treatment of these substances. ”
Investment in research
Since its founding, the agency has published 17 scientific studies prepared by Spanish institutions and universities on the effects of moderate consumption of fermented drink low-alcohol and alcohol-free variety. In fact, 9 international journals, among which ‘Nutrition’, ‘Annals of Nutrition and Metabolism’ or ‘British Journal of Nutrition’, have published the findings of these investigations.
It has so far awarded 16 scholarships aimed at young people wishing to focus their research career, he has held 3 international symposia and 60 scientific forums, medical and nutrition, and has organized 180 Scientific Days, 80 conferences for consumers and 75 conference sessions in universities.
In this regard, Diaz-Rubio, said the Brewers Group Spain has a “great willingness to investigate,” which can be verified by the investment made in research. In his view, this fact is remarkable in a country where the general State budget reduced by 15 percent investment in R + D + i “.