Beer drinkers have lower-quality diets, higher caloric intake, and are less physically active compared to those who consume wine, liquor, or a combination of alcohol types, according to new research set to be presented at The Liver Meeting hosted by the American Association for the Study of Liver Diseases (AASLD).
The study, led by Madeline Novack, chief resident at Tulane School of Medicine, analyzed data from more than 1,900 U.S. adults and found that beer drinkers scored the lowest on the Healthy Eating Index, a widely used tool for assessing diet quality. Specifically, beer-only drinkers had an average score of 49 out of 100, compared to 55 for wine drinkers, who had the highest diet quality. Those who consumed liquor or a mix of alcohol types scored around 53.
The findings suggest that beer drinkers may be more likely to engage in unhealthy lifestyle behaviors, including smoking and low levels of physical activity. Beer consumption was also associated with a higher caloric intake, even after adjusting for body weight. According to Novack, these lifestyle patterns could be linked to the foods typically consumed with beer, which often include low-fiber, high-carb options like fried or processed foods.
“Alcohol overuse is the leading cause of cirrhosis in the U.S., and liver diseases such as metabolic dysfunction-associated steatotic liver disease (MASLD) are on the rise,” said Novack. “Lifestyle modifications, particularly around diet, are crucial for managing and preventing these conditions.”
The research also suggests that social and contextual factors play a significant role in these patterns. Beer is often consumed in settings where unhealthy foods are readily available, while wine drinkers are more likely to pair their alcohol with meals that include meat, vegetables, and dairy. This difference in dietary contexts could help explain the observed disparities in diet quality.
Furthermore, Novack pointed out that dietary habits may also influence alcohol choice. For example, salty or fried foods, commonly consumed with beer, can lead to increased thirst, encouraging beer consumption over other alcohol types.
Given these findings, Novack emphasizes the importance of healthcare providers tailoring their recommendations based on the type of alcohol their patients consume. For patients who predominantly drink beer, physicians could suggest improvements in diet, such as increasing fruit and vegetable intake, and encourage greater physical activity to help mitigate the health risks associated with poor nutrition and low physical activity.
This study underscores the need for more research on the relationship between specific types of alcohol and health outcomes, particularly in the context of liver disease prevention.
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