Dark beer contains more free iron than light and non-alcoholic beers, said Spanish researchers who analyzed 40 types of beer from five continents. Their findings were published in the Journal of the Science of Food and Agriculture.
Although these are very small amounts, the differences are visible and can be the result of the production process or the raw materials used, says Carlos Blanco from the University of Valladolid.
During the production of light beer, diatomaceous earth is used as a filtering agent, which, in addition to giving the beer a lighter color, retains iron, therefore its concentration is lower. In the case of non-alcoholic beer, the iron is removed along with the alcohol during vacuum distillation, explains Blanko.
Dark beer has an average free iron content of 121 parts per billion. In light beer there are 92 particles, while in non-alcoholic beer it is 63 particles. According to scientists, the higher iron content in dark beer may be related to the malt and hop extracts used in the production of the brewery.
The researchers compared 17 Spanish beers and 23 brands from other countries. The highest iron content was found in Spanish dark beer (165 parts per billion) and Mexican beer (130 parts per billion). The lowest content of this compound was characteristic of beers from the Netherlands and Ireland (41 and 47 parts per billion, respectively).
Iron is an important component of the diet, but as many studies have shown – excess iron in the free state can accelerate oxidation (rust) of body tissues, and thus accelerate the development of many diseases (PAP).
Read also: Diet versus cancer – does it work?