Beer compounds combat cancer, new study says

Modern Brewery Age,  Jan 24, 2005  

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Scientists at Japan's Okayama University have released a study that indicates that certain compounds in beer may help to prevent DNA damage leading to cancer.

The study focused on cancers may be triggered by heterocyclic amines, which are DNA-damaging chemicals found in cooked meat and fish. The Okayama scientists fed mice these compounds, and then noted that "the DNA damage to their liver, lungs and kidneys was reduced by up to 85 per cent if the mice drank non-alcoholic beer instead of water."

Lead researcher Sakae Arimoto-Kobayashi reported that the team believes that the beer-borne chemicals "prevent the amines binding to and damaging DNA."

The mice that drank non-alcoholic beer while exposed to cancer-causing chemicals had 85 per cent less DNA damage to their liver, lung and kidneys than those given water. The researchers attributed this to still unknown compounds in beer that stop the cancer-causing heterocyclic amines from binding to DNA and causing damage. Since the researchers used nonalcoholic beer, the beneficial effect is due to compounds found in beer, not the alcohol. Beer contains numerous natural compounds called polyphenols, which are thought to protect against heart disease and have anticancer, antiviral and antiallergic properties.

In their report, released on the Journal of Agricultural Food Chemistry online on 31 December, the researchers hesitate to extrapolate their findings to cover standard beers which contain alcohol.

"The total benefits and risks of beer with alcohol are still under consideration," said Arimoto-Kobayashi.

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