Reducing beer and cider servings by a third in pubs, restaurants and bars would help reduce the overall consumption of low-quality alcohol by visitors to these establishments. This was concluded by British scientists from the University of Cambridge. The study was published in the scientific journal magazine PLOS Medicine.
The team conducted a month-long experiment, asking 13 businesses in the UK to remove one litre (570ml) from the menu for some low-alcohol drinks and instead offer a two-thirds litre (380ml) as the maximum size.
Over four weeks, daily beer and cider sales at these bars and restaurants dropped by 9.7%. At the same time, guests at participating establishments began ordering wine more frequently, and at one bar, wine sales immediately increased by 50%.
“Removing beer from 13 licensed premises reduced beer sales for four weeks. This is consistent with previous research showing that smaller portion sizes help us drink less and represent a new way to reduce alcohol consumption and improve public health,” the study authors noted.
Earlier scientists removed The myth about the benefits of moderate alcohol consumption.
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Source: Gazeta
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