Beer as a Sports Drink? Manipulating Beer’s Ingredients to Replace Lost Fluid

Desbrow, Ben; Murray, Daniel C; Leveritt, Michael

doi:10.1123/ijsnem.23.6.593

Cited by 22 publications

(44 citation statements)

References 21 publications

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“…the negative effects of alcohol consumption on muscle power and strength were also observed among rugby players [10]. Furthermore, alcohol was shown to decrease exercise capacity by inhibiting gluconeogenesis and disrupting NADH/NAD and lactate/pyruvate ratios, which results in hyperlactacidemia [6,7]. Also, an unfavourable effect of beer consumption (> 4% alcohol) on the post-exercise restoration of homeostasis should be emphasized, including the disruption of water-electrolyte balance as a result of the diuretic effect of alcohol [6,7].…”

Section: Discussionmentioning

confidence: 96%

“…Furthermore, alcohol was shown to decrease exercise capacity by inhibiting gluconeogenesis and disrupting NADH/NAD and lactate/pyruvate ratios, which results in hyperlactacidemia [6,7]. Also, an unfavourable effect of beer consumption (> 4% alcohol) on the post-exercise restoration of homeostasis should be emphasized, including the disruption of water-electrolyte balance as a result of the diuretic effect of alcohol [6,7]. However, even a lack of conclusive evidence for the negative effect of alcohol on physical capacity would not constitute a permission for its excessive consumption [1].…”

Section: Discussionmentioning

confidence: 99%

“…Pathophysiological effects of alcohol include a decrease in physical fitness and cardiorespiratory performance, as well as impairment of thermoregulatory and psychological functions. Alcohol consumption leads to water-electrolyte and acid-base imbalances, impairment of glucose metabolism, and cardiac dysfunctions, such as left ventricular dysfunction [1,[5][6][7]. Previously published studies have shown that even consumption of small amounts of alcohol may exert unfavourable effects on muscle function [8], power, and cognitive potential of rugby players [9,10].…”

Section: Introductionmentioning

confidence: 99%

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Alcoholic beverage preferences and consumption among Polish professional athletes

Frączek¹,

Gacek²,

Karpęcka³

2020

Hum Mov.

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Purpose. consumption of alcohol is known to decrease the exercise capacity and post-exercise regeneration rate of athletes. the aim of the study was to assess alcoholic beverage preferences and consumption frequency among professional athletes, stratified depending on sex, type of sports discipline, and masterclass. Methods. An anonymous survey was conducted among 608 athletes (217 women and 391 men). Results. Men showed greater preference for beer (p < 0.001), and women for wine and cocktails (p < 0.01). team sports players showed greater preference for beer, vodka (p < 0.001), and cocktails (p < 0.05) when compared with athletes involved in individual disciplines. Men were observed to consume beer and spirits (p < 0.001) significantly more often, and women presented higher frequency scores for wine (p < 0.05). team sports players consumed wine (p < 0.01), beer, cocktails, and spirits (p < 0.001) significantly more often than athletes practising individual disciplines. Individuals representing masterclass were found to consume wine, including dry wine, significantly more often than the representatives of other classes (p < 0.01). Conclusions. the relatively limited frequency of alcoholic beverage consumption and its structure among professional sportspeople are influenced by the athletes' sex, type of sports discipline, and masterclass level.

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Section: Discussionmentioning

confidence: 96%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Alcoholic beverage preferences and consumption among Polish professional athletes

Frączek¹,

Gacek²,

Karpęcka³

2020

Hum Mov.

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“…In some countries, athletes have the habit of consuming beer as part of the celebration (Dietze et al, 2008). Although alcohol has a diuretic effect (Eggleton, 1942), in low-alcohol beers [1% or 2% (v/v)] or non-alcoholic beers [lower than 0.5% (v/v)], it was observed a similar rehydration potential as compared to sports drinks (Desbrow et al, 2013). Moreover, beer contains phenolic compounds from the barley malt, malt adjuncts and hops that act as antioxidants (Moura-Nunes et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Development of low‐alcohol isotonic beer by interrupted fermentation

Fusco

Madaleno

Bianchi

et al. 2019

Int J of Food Sci Tech

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Summary Alcohol‐free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Therefore, the objective of this study was to develop a low‐alcohol isotonic beer (<0.5% v/v) by interrupted fermentation. Moreover, the major objective is to compare the developed product to commercial beverages (sports drinks, ‘Pilsen' regular beer, alcohol‐free beers and low‐alcohol isotonic beer). The beverages were evaluated based on pH, alcohol content (% v/v), total titratable acidity (mEq L−1), osmolality (mOsmol kg−1), bitterness International Bitterness Units, colour European Brewery Convention, total phenolic compounds (mg L−1 gallic acid), reducing and total sugars (%) and Na and K contents (mg L−1). The developed low‐alcohol isotonic beer presented characteristics similar to sports drinks, with the advantage of being richer in phenolic compounds and suitable osmolality. Despite salts were added in its formulation, the grades attributed to all beers employed in the sensory evaluation, as well as the purchase intention did not present significant differences.

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“…Furthermore, in contrast to mid-and full-strength beer, LA-beer is unlikely to deliver a large absolute volume of alcohol and thus impair aspects of post-exercise recovery (e.g. rehydration (B Desbrow, Murray, & Leveritt, 2013), or muscle protein resynthesis (Parr et al, 2014)). How access to different commercial beverages during the immediate post-exercise window influences acute voluntary fluid ingestion and subsequent nutrient intake by recreational athletes in a field setting remains unknown.…”

Section: Introductionmentioning

confidence: 99%

Calorie-Containing Recovery Drinks Increase Recreational Runners’ Voluntary Energy and Carbohydrate Intake, with Minimal Impact on Fluid Recovery

Desbrow

Barnes

Cox

et al. 2019

International Journal of Sport Nutrition and Exercise Metabolism

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This study assessed voluntary dietary intake when different beverages were provided within a recovery area following recreational exercise. Participants completed two 10-km runs 1 week apart. Immediately after the first run, “beer drinkers” (n = 54; mean ± SD: age = 23.9 ± 5.8 years, body mass [BM] = 76 ± 13 kg) randomly received low-alcohol beer (Hahn Ultra® [Lion Co.], 0.9% alcohol by volume) or sports drink (SD; Gatorade® [PepsiCo]), whereas “nonbeer drinkers” (n = 78; age = 21.8 ± 2.2 years, BM = 71 ± 13 kg) received water or SD. Participants remained in a recovery area for 30–60 min with fluid consumption monitored. The following week, participants received the alternate beverage. Participants recorded all food/fluid consumed for the remainder of both trial days (diary and photographs). Fluid balance was assessed via BM change and urine specific gravity. Paired t tests were used to assess differences in hydration and dietary variables. No differences were observed in preexercise urine specific gravity (∼1.01) or BM loss (∼2%) between intervention groups (ps > .05). Water versus SD: No difference in acute fluid intake was noted (water = 751 ± 259 ml, SD = 805 ± 308 ml, p = .157). SD availability influenced total energy and carbohydrate intakes (water = 5.7 ± 2.5 MJ and 151 ± 77 g, SD = 6.5 ± 2.7 MJ and 187 ± 87 g, energy p = .002, carbohydrate p < .001). SD versus beer: SD availability resulted in greater acute fluid intake (SD = 1,047 ± 393 ml, beer = 850 ± 630 ml; p = .004), which remained evident at the end of trial days (SD = 3,337 ± 1,100 ml, beer = 2,982 ± 1,191 ml; p < .01). No differences in dietary variables were observed. Next day, urine specific gravity values were not different between water versus SD. However, a small difference was detected between SD versus beer (SD = 1.021 ± 0.009, beer = 1.016 ± 0.008, p = .002). Consuming calorie-containing drinks postexercise appears to increase daily energy and carbohydrate intake but has minimal impact on next-day hydration.

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Beer as a Sports Drink? Manipulating Beer’s Ingredients to Replace Lost Fluid

Abstract: A low alcohol beer with added sodium offers a potential compromise between a beverage with high social acceptance and one which avoids the exacerbated fluid losses observed when consuming full strength beer.

Cited by 22 publications

References 21 publications

Alcoholic beverage preferences and consumption among Polish professional athletes

Alcoholic beverage preferences and consumption among Polish professional athletes

Development of low‐alcohol isotonic beer by interrupted fermentation

Calorie-Containing Recovery Drinks Increase Recreational Runners’ Voluntary Energy and Carbohydrate Intake, with Minimal Impact on Fluid Recovery

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