Beer (both alcoholic and nonalcoholic) can significantly impact blood glucose levels, particularly in individuals with type 2 diabetes (T2D). Alcohol inhibits the liver’s glucose production, which can cause hypoglycaemia, especially in those using insulin or glucose-lowering medications. At the same time, carbohydrates in beer (especially in wheat beers and those made with specific malts) can raise blood sugar levels.
Nonalcoholic beers may seem like a healthier choice but often contain higher sugar content and a high glycaemic index (GI) due to production methods like stopped fermentation, which leaves more fermentable sugars such as glucose and maltose. Some also contain maltodextrin, a high-GI additive that raises blood sugar quickly but doesn’t appear as “sugar” on labels.
In contrast, low-carb beers ferment most sugars and have a lower glycaemic load but often contain higher alcohol content, which may still pose a risk of low blood sugar.
Key Takeaway:People with T2D should be cautious with both alcoholic and nonalcoholic beers. The sugar content, brewing methods, additives like maltodextrin, and alcohol’s effects on glucose metabolism can all significantly affect blood sugar control — regardless of how the drink is marketed.
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