0% Alcoholic Beverages: A Healthier Alternative?
Article by Chandni Vadgama ANutr, BSc, MSc
With growing awareness of the detrimental health effects of alcohol consumption, including conditions like high blood pressure, heart disease, liver disease, cirrhosis, depression, and anxiety, there has been a surge in the demand for 0% alcoholic beverages (6). These alternatives have gained popularity as individuals seek healthier options and aim to abstain from alcohol without feeling excluded from social drinking scenarios (6). While 0% alcoholic beverages are often perceived as a healthier choice, it is crucial to thoroughly examine factors such as the substitute ingredients, the overall balance of benefits and potential drawbacks, and their appeal to consumers.
What are 0% alcohol beverages?
These drinks, which are often labelled as alcohol-free or 0.0 alcohol, are defined by government guidance in the UK as having 0.05% or less alcohol by volume (ABV) (4).
How are they produced?
Many types of 0% alcohol products exist such as beer, wines, and spirits. They are produced in two different ways; one way is to stop the alcohol fermentation process at a low level, and the other way is alcohol removal using industrial techniques such as distillation, dialysis, or reverse osmosis (4). Distillation is a process in which the beverage is heated to a specific temperature, causing the alcohol to vaporise and separate from the liquid. Ethanol, being a small water-soluble molecule, can be effectively filtered out of the beverage using a technique called dialysis. Reverse osmosis is another method through which ethanol can be eliminated from the beverage. In this process, the beverage is passed through a filter that selectively allows the ethanol to pass, effectively removing it from the liquid.
Is there a difference in taste between 0% alcohol drinks and normal alcoholic drinks?
Alcoholic drinks have a distinct flavour and taste; therefore, the removal of alcohol can affect the overall taste profile, mouthfeel, and aromatic qualities of certain 0% alcoholic beverages. There is a particular loss of sweet flavour due to the loss of the ethanol content in 0% alcoholic beverages (4).
Sugar and Sweetener Content
Alcoholic drinks are generally higher in sugar, but some 0% alcoholic beverages may contain higher levels of sugar or sweeteners to compensate for the absence of alcohol or to enhance the flavour profile. The common sweeteners found in 0% alcoholic drinks tend to be aspartame, sucralose, and acesulfame k (2). There has been some evidence that artificial sweeteners may lead to imbalances in the gut microbiota, but the studies have their limitations, and more human trials are needed (5). In addition, there has also been evidence from a recent large-scale prospective cohort study showing a positive association between total artificial sweetener intake with increased risk of cardiovascular diseases (3). While many sweeteners are considered safe for consumption by the European Food Standards Agency (7), there have been debates and concerns surrounding the long-term effects of certain artificial sweeteners. Some studies have raised questions about their potential links to negative health outcomes. However, more research is needed to establish conclusive evidence on these associations.
Benefits of 0% Alcoholic Beverages
One advantage of 0% alcoholic beverages is their lower calorie content compared to alcoholic drinks. While the carbohydrate content of 0% alcoholic drinks may be higher than that of alcoholic drinks, it's important to note that alcohol contains more calories per gram than carbohydrates, approximately twice as much, which contributes to its higher calorie content (4).
Furthermore, 0% alcohol beers have additional potential benefits as they often fall within the desirable isotonic range. This means they contain a similar amount of sugar and salt as the human body, which can be advantageous for individuals engaged in physical activities or exercise (4). Moreover, 0% alcohol beers, similar to their alcoholic counterparts, can be a source of beneficial nutrients. They can contain vitamins, minerals, amino acids, and antioxidants such as polyphenols derived from the hops and malt used in the beer-making process. These compounds have been associated with various health benefits (1), such as reducing the risk of heart disease, increasing HDL ('good') cholesterol levels, and protecting cells from oxidative damage.
Similarly, 0% alcohol wine, particularly red wine, offers some advantages. It contains polyphenol compounds like anthocyanins and resveratrol, which act as antioxidants and have been linked to cardioprotective effects such as reducing LDL (‘bad’) cholesterol levels (1).
In summary, 0% alcoholic beverages provide benefits such as lower calorie content, isotonic properties in the case of beers, and the presence of beneficial nutrients and antioxidants found in beer and wine. These factors contribute to their appeal as healthier alternatives to traditional alcoholic drinks.
Summary
To conclude, 0% alcoholic beverages provide an opportunity to socialise and enjoy low-calorie drinks without the negative effects associated with alcohol consumption, such as impaired judgement, hangovers, and long-term health risks. These drinks would be a useful alternative for individuals who would like to reduce their alcohol consumption. In addition, the sugar and sweetener content still need to be considered with these drinks. Techniques should be used to improve taste, smell, and likeliness towards alcoholic drinks that may make individuals choose these drinks as an alternative, as alcoholic drinks are a major public health concern and the concerns of alcoholic drinks outweigh the concerns of 0% alcoholic drinks and therefore, it may be deemed as a suitable alternative. However, research on this topic is still scarce and novel, therefore, more studies are needed to assess the impact of 0% alcoholic drinks as an alternative to alcoholic drinks.
This blog was written by Chandni Vadgama, who is a Registered Associate Nutritionist. She holds a BSc (Honours) degree in Nutrition from King's College London and an MSc degree in Human Nutrition from the University of Surrey. As a registered associate nutritionist, she has gained valuable experience in the fields of public health and obesity. Chandni is currently employed as a nutritionist at Holland and Barrett. In her spare time, she enjoys cricket and playing for the local women’s cricket team in her borough. You can find Chandni on Instagram under the handles @chandz_77 and @vegfullife_nutrition, where she shares insights and information related to nutrition.
References:
(1) Arranz, S. et al. (2012) ‘Wine, beer, alcohol and polyphenols on cardiovascular disease and cancer’, Nutrients, 4(7), pp. 759–781. doi:10.3390/nu4070759.
(2) Basílio, M. et al. (2020) ‘Artificial sweeteners in non-alcoholic beverages: Occurrence and exposure estimation of the Portuguese population’, Food Additives & Contaminants: Part A, 37(12), pp. 2040–2050. doi:10.1080/19440049.2020.1812734.
(3) Debras, C. et al. (2022) ‘Artificial Sweeteners and risk of cardiovascular diseases: Results from the prospective NutriNet-Santé cohort’, BMJ [Preprint]. doi:10.1136/bmj-2022-071204.
(4) Okaru, A.O. and Lachenmeier, D.W. (2022) ‘Defining no and low (NOLO) alcohol products’, Nutrients, 14(18), p. 3873. doi:10.3390/nu14183873.
(5) Pang, M.D., Goossens, G.H. and Blaak, E.E. (2021) ‘The impact of artificial sweeteners on body weight control and glucose homeostasis’, Frontiers in Nutrition, 7. doi:10.3389/fnut.2020.598340.
(6) Poznyak , V. and Rekve, D. (2018) Global status report on alcohol and health 2018, World Health Organization. Available at: https://www.who.int/publications-detail-redirect/9789241565639 (Accessed: 07 June 2023).
(7) Sweeteners (2016) European Food Safety Authority. Available at: https://www.efsa.europa.eu/en/topics/topic/sweeteners (Accessed: 07 June 2023).