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Beer and celiac disease

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Fox, G. P. (2008) Beer and celiac disease. In: Beer in Health and Disease Prevention. Elsevier. ISBN 978-0-12-373891-2

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Article Link: https://doi.org/10.1016/B978-0-12-373891-2.00056-0


Celiac disease is a serious disease which can cause a number of symptoms including headache, nausea, cramps and diarrhea. The disease affects thousands of individuals in our communities. Like a number of diseases, celiac disease appears to be on the rise in the Western world. Celiacs react to particular peptides sequences found in a protein group found in barley, wheat and related species. As barley and wheat are the dominant cereals used in the production of beer, and the toxic peptides survive the brewing process, then celiacs can suffer reactions to beer. Grains such as sorghum or buckwheat are suitable alternatives and have the necessary grain components to provide full bodied beer that celiacs can enjoy without the risk of reaction. While, there may be limited choices for suitable beers, improvements in plant genetics as well as understanding of brewing with alternative grains should allow celiacs to enjoy their favorite drop in the future.

Item Type:Book Section
Subjects:Science > Science (General)
Live Archive:20 Feb 2024 03:16
Last Modified:20 Feb 2024 03:16

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