Risk and benefits of beer and nonalcoholic beer moderate consumption on cardiovascular system
- Autores: Paola Quifer Rada
- Directores de la Tesis: Rosa María Lamuela Raventós (dir. tes.), Olga Jáuregui Pallarés (codir. tes.)
- Lectura: En la Universitat de Barcelona ( España ) en 2017
- Idioma: español
- Tribunal Calificador de la Tesis: Aedin Cassidy (presid.), Joana Relat Pardo (secret.), Claudio Parra Montes (voc.)
- Materias:
- Enlaces
- Tesis en acceso abierto en: Dipòsit Digital de la UB TDX
- Resumen
According to the World Health Organization, cardiovascular diseases are the principal cause of death in the world. In 2012, 17.5 millions of people died for cardiovascular diseases, which represents a 31% among all registered deaths. The major causes of cardiovascular diseases are age, sex, smoking, hypertension, overweight and obesity, type-II diabetes, family history of cardiovascular diseases, sedentary lifestyle and diet. Although some of these risk factors are not modifiable, most of the risk factors depend on the lifestyle and habits. The incidence of cardiovascular diseases has not decreased significantly in recent years, thus it is necessary to persist in promoting primary prevention.
Beer is by far the most widely consumed alcoholic beverage in the world. Moderate alcohol consumption in general has been inversely associated with incident cardiovascular disease in observational studies. However, it has been suggested that fermented beverages such as red wine and beer may confer greater protective effects than spirits owing to their higher polyphenolic content. Polyphenols are secondary plant metabolites that are commonly found in fruits, vegetables, legumes, cocoa, tea and fermented beverages. Polyphenols are not essential for short-term health status, however there is increasing evidence that long-term intake may reduce the incidence of chronic diseases such as cancer, type-II diabetes, cardiovascular diseases and neurodegenerative diseases. Beer phenolic profile is very diverse, most of the beer polyphenols come from malt, and the rest come from hops used during brewing. However, although hops polyphenols in beer are found in low concentrations, they are very specific to beer since they are not found in other foods.
In this work, we aim to evaluate whether regular and moderate beer and non-alcoholic beer consumption reduces cardiovascular disease risk. To achieve this goal, we evaluated the effects of ethanol and the phenolic compounds of beer on classical and novel cardiovascular risk factors in participants at high cardiovascular risk. Moreover, we used the PREDIMED study, a large, multicenter, randomized, parallel group and controlled trial, to perform a prospective study aimed at assessing differential associations of wine, beer and spirit consumption with all-cause mortality and incidence of cardiovascular events. Nutritional biomarkers are indicators of dietary exposure and are important in nutritional epidemiology since this science relies on accurate dietary information to investigate associations between diet and disease risk. Most techniques used in assessing the diet followed by individuals are based on self-reporting, which is liable to systematic bias by factors such as age, gender, social desirability and approval. Nutritional biomarkers are very useful in clinical trials for monitoring compliance with administered interventions. In order to evaluate beer and non-alcohol beer effect on cardiovascular system, a biomarker of beer consumption was needed to measure compliance of volunteers more objectively in clinical studies. Thus, one of the main objectives of this thesis was to find reliable biomarkers of beer consumption, to achieve this purpose we developed and validated a new method to determinate hops polyphenols (prenylflavonoids) to assess their effectivity in different clinical trials.
