A recent study reveals that beer drinkers tend to have worse eating habits, lower physical activity levels, and higher smoking rates compared to those who consume wine, liquor, or a mix of alcoholic beverages.
The research, which analyzed the diets of more than 1,900 alcohol consumers in the United States, found significant differences between drinkers of various types of alcohol. Among the participants, 38.9% consumed only beer, 21.8% only wine, 18.2% only liquor, and 21% drank a combination of alcohol types.
The study used the 100-point Healthy Eating Index (HEI), a U.S. measure of diet quality, to assess participants’ eating habits. None of the groups achieved the recommended 80-point score for an adequate diet. However, wine drinkers posted the highest score at 55, while liquor-only and mixed drinkers earned 53 points. Beer drinkers, who had the lowest score, averaged just 49 points.
The research also found that beer-only drinkers were more likely to be male, younger, smokers, and from lower-income backgrounds. This group consumed the highest number of daily calories and had the least physical activity compared to other alcohol consumers.
Dr. Madeline Novack, the lead author of the study and chief resident at Tulane School of Medicine, suggested that the choice of beer may reflect dietary patterns common in areas with foods high in carbohydrates and processed meats, which are typically low in fiber. In contrast, wine, particularly red wine, is often paired with meals that include a balance of meat, vegetables, and dairy, which are generally considered healthier choices.
Dr. Novack also proposed that dietary habits could influence alcohol preferences. For instance, individuals who consume salty or fried foods may be more likely to drink beer.
The study underscores the importance of understanding the relationship between alcohol use and poor nutrition. Dr. Novack cautioned that alcohol abuse is a leading cause of cirrhosis in the U.S., and conditions like metabolic dysfunction-associated steatotic liver disease are becoming more prevalent. Both diseases often coexist, and lifestyle changes, starting with better dietary habits and mindful alcohol consumption, are critical in managing and preventing these liver conditions.
Stephanie Schiff, a registered dietitian nutritionist at Northwell Health’s Huntington Hospital, echoed the findings and emphasized that physicians should discuss alcohol consumption with their patients. Schiff, who was not involved in the study, noted that alcohol, which was once perceived as a health-promoting beverage, no longer carries the same positive reputation—particularly with regards to red wine.
“The public would do itself a bit of good in drinking as little alcohol as possible and adopting a healthy, mostly whole-food, plant-heavy diet,” she said.
Dr. Novack presented her findings at the American Association for the Study of Liver Diseases conference and highlighted that the results will also be published in the journal Nutrients. Despite some limitations, such as the reliance on self-reported data, the study supports earlier research suggesting that wine drinkers generally follow healthier diets compared to beer drinkers. A 2006 Danish study found that wine enthusiasts tend to purchase healthier food items, such as olives, fruits, vegetables, poultry, and low-fat dairy, while beer drinkers typically choose ready-made meals, processed meats, sugary snacks, and soft drinks.
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