During the course, the doctor spoke about the deep connection between fermented products, the microbiome, and a sustainable immune system. The Royal National Academy of Pharmacy (RANF), led by Dr. Ascensión Marcos, president of the collaborating organisation International Society for Immunonutrition (ISIN), organised a conference on fermented products and beverages, with a special focus on beer and its connection to the gut microbiota and the immune system, as part of the VI continuing education course on immunonutrition, sustainable development and health.
The session was attended by Dr Ascensión Marcos, Dr Lina Badimon, from the Faculty of Medicine of the Vic-Central University of Catalonia and the Cardiovascular Research Foundation for Health and Innovation (CiberCV); Alba Garcímartín, from the Department of Nutrition and Food Sciences at the UCM Faculty of Pharmacy; and Dr Francisco José Tinajones, from the Malaga Biomedical Research Institute and the Nanomedicine Platform (IBIMA Plataforma BIONAND), who presented new data on the role of nutrition, fermented products and lifestyle in immune function.
During the course, Dr Lina Badimon Maestro gave a lecture entitled “Fermented beverages and the cardiovascular system: friends or foes?”. In it, she analysed the impact of various fermented beverages, including beer, on cardiovascular health, and pointed out that their effect depends on the type of beverage, the amount consumed and the dietary context, always emphasising the importance of moderation. ‘The available data indicate that moderate beer consumption can improve some cardiovascular indicators and reduce inflammatory reactions, provided that the recommended guidelines for healthy adults are followed and an adequate diet is maintained,’ she pointed out.
The importance of diet
In turn, Ascensión Marcos presented the paper ‘Mediterranean diet, fermented products, immune system and obesity’. In her presentation, she highlighted that a varied diet, rich in fibre, vitamins and polyphenols, together with physical exercise, sleep, emotional control and weight control, is important for maintaining the balance of the immune system. In the field of immunonutrition, it has been confirmed that the Mediterranean diet is not only associated with reduced vulnerability and improved cognitive abilities, but also, when combined with an active lifestyle, provides important benefits for the balance of the immune system. In this context, it is important to note that fermented products and beverages, such as beer, can be included in this balanced lifestyle, contributing positively to microbiological diversity, which is an essential factor for the proper functioning of the body’s defence mechanisms.
In the session ‘Intermittent fasting, microbiota and the brain’, Dr. Francisco José Tinajones Madueño explained how eating habits can modulate the composition of the microbiota and its impact on the gut-brain axis, including the impact of fermented beverages, such as beer, on microbiological diversity and immune function.
At the end of the day, the experts agreed on the importance of following a varied and high-quality diet based on the Mediterranean diet and rich in fibre, minerals, vitamins and antioxidants. They all stressed that the inclusion of fermented products and beverages in the diet can have a beneficial effect on the gut microbiota and contribute to a more balanced functioning of the immune system. In their presentations, they also pointed out that the potential benefits of moderate beer consumption are evident as long as it is consumed in moderation and accompanied by food, in accordance with the Mediterranean lifestyle model, taking into account the maximum consumption levels for both healthy women (200-300 ml/day) and healthy adult men (400-600 ml/day). They emphasised the importance of avoiding stressful situations, as these can lead to a decrease in the effectiveness of the immune system.
