Health and safety: Difference between revisions
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Beer has been implicated as the causative agent of urticaria and severe IgE-modified anaphylaxis. Despite the large worldwide beer consumption, allergic reactions to beer have been very rarely reported.<ref name=stanislava/> | Beer has been implicated as the causative agent of urticaria and severe IgE-modified anaphylaxis. Despite the large worldwide beer consumption, allergic reactions to beer have been very rarely reported.<ref name=stanislava/> | ||
Since [[Low alcohol beer|non-alcoholic beers]] have significantly lower calorie content than normal beers, they are becoming more attractive to a health-conscious consumer.<ref>Krebs G, Müller M, Becker T, Gastl M. [https://www.sciencedirect.com/science/article/abs/pii/S0963996918306872 Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods.] ''Food Res Int.'' 2019;116:508–517.</ref> | |||
*Lordan [https://www.mdpi.com/2304-8158/8/5/171 Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities] | *Lordan [https://www.mdpi.com/2304-8158/8/5/171 Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities] | ||
==References== | ==References== | ||
Revision as of 18:39, 6 February 2022
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LTP and protein Z have been identified as the main beer allergens.[1]
Reactions to LTP appear to be more common in the Mediterranean area [44], with clinical cross-reactivity being described between foods and pollens. However, although less common in birch-endemic areas, clinical reactivity to LTP is still important in some patients, for example, Flinterman et al. [45]. Clinically, there are thus similarities with the North European pollen/fruit syndrome, but this Southern Europe variant is clinically more severe, not prevented by cooking, and due to different protein cross-reactivities.[2]
Beer proteins posi-tively affect the plasma lipid level in rats decreasing the total cholesterol, LDL-cholesterol and triglyceride levels57. The hypolipidemic effect of beer proteins might be one of the reasons why moderate consumption of beer is associ-ated with lower rates of cardiovascular diseases33.[3]
Beer has been implicated as the causative agent of urticaria and severe IgE-modified anaphylaxis. Despite the large worldwide beer consumption, allergic reactions to beer have been very rarely reported.[3]
Since non-alcoholic beers have significantly lower calorie content than normal beers, they are becoming more attractive to a health-conscious consumer.[4]
References
- ↑ Gorjanović S, Sužnjević D, Beljanski M, et al. Effects of lipid-transfer protein from malting barley grain on brewers yeast fermentation. J Inst Brew. 2004;110(4):297–302.
- ↑ Unsworth DJ, Lock RJ. Chapter 6: Food Allergy Testing. In: Makowski GS, ed. Advances in Clinical Chemistry. Vol 65. Elsevier; 2014:173–198.
- ↑ a b Stanislava G. Barley grain non-specific lipid-transfer proteins (ns-LTPs) in beer production and quality. J Inst Brew. 2007;113(3):310–324.
- ↑ Krebs G, Müller M, Becker T, Gastl M. Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods. Food Res Int. 2019;116:508–517.