How will you spend your Thanksgiving break?
It's not only milk that will make your bones strong — an ice-cold beer might also do the trick.
According to a study by the University of California, the silicon found in beer has the ability to increase bone mineral density and help prevent osteoporosis.
The study tested 100 different brands of beer and found that they contained silicon levels ranging from 6.5 milligrams to 56.5 milligrams per liter. The average daily silicon intake for humans is 20 to 50 milligrams.
While this may be good news for beer drinkers around the world, Gabriella Petrick, Steinhardt assistant professor of food studies, has reservations about the message the study sends to the public.
"Yes, indeed, drinking beer and having a moderate intake of alcohol is healthful," Petrick said. "But the question is: What is the limit of it? If you drink more than that, you might have bone loss."
Petrick said the studies themselves usually aren't problematic, but the coverage of them can be.
"One of the things that we see continually in the health literature is that there is this over-enthusiasm for a particular study," Petrick said, pointing to headlines like Reuters' "Study toasts beer as being good for your bones."
"The scientific press can over-dramatize," Petrick said. "The title is saying, yes, go drink more."
NYU Langone spokesperson Dorie Klissas said many doctors at the university's medical center have taken the same position and are unwilling to comment about similar studies.
"I don't think [doctors] are going to verify it," Klissas said. "If they are going to talk about, it will give more people a desire to drink — an excuse."
But Steinhardt freshman Victor Martinez is a little less skeptical. He said students already know the pros and cons of drinking and dramatic headlines won't make a difference.
"I think even if it was more justifiable, it won't change habits," Martinez said. "[People] are smart enough to know it's good for your bones, but bad for other parts of your body."
The study, "Silicon in Beer and Brewing," was published in this month's issue of the Journal of Science of Food and Agriculture.
