Beer in Health and Disease Prevention
- 2nd Edition - June 1, 2026
- Latest edition
- Editor: Victor R. Preedy
- Language: English
Just as wine in moderation has been proposed to promote health, research is showing that beer – and the ingredients in beer – can have similar impact on improving health, and in… Read more
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Description
Description
Just as wine in moderation has been proposed to promote health, research is showing that beer – and the ingredients in beer – can have similar impact on improving health, and in some instances preventing disease. Beer in Health and Disease Prevention, 2nd Edition addresses both the benefits and concerns associated with consumption of beer and beer ingredients on cancers, cardiovascular disease, antioxidant benefits, and other health related concerns. It offers a holistic view from beer brewing to the isolation of beer-related compounds.
Beer in Health and Disease Prevention, 2nd Edition continues to be the single most comprehensive volume needed to understand beer and beer-related science. Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, this book offers a balanced view of today's findings and the potential of tomorrow's research. This is an essential reference for researchers studying alcoholic beverages, beer brewing, nutrition, and public health. Dieticians and clinicians, as well as those working in the beer brewing industry, will also benefit from this invaluable resource.
Key features
Key features
- Winner of the 2009 Best Drinks and Health Book in the World - Gourmand World Cookbook Awards
- Offers the most comprehensive coverage of all topics related to the role of beer and beer components in health
- Addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, antioxidant benefits, and other health related concerns
- Offers a “one stop shop” for research in this area, compiling both foundational and cutting-edge topics into one resource
- Includes a dictionary of key terms and a summary section within each chapter for quick reference
Readership
Readership
Researchers studying alcoholic beverages, beer brewing, nutrition, and public health Dieticians, nutritionists, and clinicians Professionals in the brewing industry
Table of contents
Table of contents
Section 1: Beer, Beer Drinking and Varieties
1. Historical aspects of beer consumption
Frank Michael Maixner, Christian Hoffmann, Juan Ignacio Eizaguirre, Mathias Hutzler and Martin Zarnkow
2. Beer taste profiles, consumption patterns, and preference dynamics (craft beers)
L. C. Salanta
3. Devices and strategies to facilitating moderate alcohol consumption
Robert F. Leeman
4. Beer as a functional beverage: health benefits and bioactive compounds
Mário Antônio Alves da Cunha Sr., Marcelo Luis Kuhn Marchioro, Gustavo Henrique Couto, Débora Gonçalves Bortolini, Sabrina Avila Rodrigues and Maria Giovana Binder Pagnoncelli
5. Gluten-free beer
Francisco Freitas, Leonardo Medeiros, Otávio Silva, Raphael Almeida, Nathália Rios and Everaldo Silvino dos Santos Sr.
6. Catharina sour Brazilian beers
Marcos Edgar Herkenhoff
7. Beers brewed in Nigeria: composition aspects
Moses Ojukwu, Queency Okechukwu, Chigozie Ofoedu and Ukwujiagu Chiamaka Ujunwa
8. Beer like products of India
Sandeep Kumar Panda I, Sachin Kumar Mahanta and Umesh Chandra Dash
Section 2: Production and Processing
9. Wild yeasts and use in brewing
Pablo Villarreal and Jennifer Molinet
10. Barley and the malting process
Heena Rani, Sarah J. Whitcomb, Jason Walling and Ramamurthy Mahalingam
11. Quality by design applied to the production of beer: the example of lager beer
A. S. Luna
12. Methods for preparing low alcohol beers
Kleiton da Silva, Paulo César de Jesus and ENDLER Marcel Borges
13. Using antimicrobial agents in beer production
Edyta Kordialik-Bogacka, Sylwia Ścieszka, Anna Diowksz and Maciej Ditrych
14. Markers of aging in beers: aldehydes and beyond
Luca Pretti and Maria Cristina Porcu
15. How storage impacts beer flavor: sensorial and chemical changes of different beer styles
Nils Rettberg
16. Addition of plant based products to beer production: cocoa pulp
Bruna Aparecida Souza Machado, Helena Hora, Andrea Rebouças Rocha, Danielle Devequi Gomes Nunes, Letícia Rodrigues and Marcelo Umsza Umsza-Guez
17. Adding fruits to beer
Vesela Shopska, Polina Zapryanova, Rosita Denkova-Kostova and Georgi Kostov
18. Hop extracts and their potential uses
Bruno Fischer, Natalia Paroul and Alexander Junges Sr.
19. Application of brewers ‘spent grain as a food ingredient
M.D. del Castillo, Maria Belen Gutiérrez, Sonia Cozzano and Patricia Arcia
Section 3: Compositional and Sensory Aspects
20. The composition of aroma compounds in hops (Humulus lupulus)
Yun Yin
21. Beer aroma: features and compositional profiles
Karina Medina
22. Phenolics in beers
Luis F. Guido
23. Polyphenols in alcohol free beers
Isabel Moreno-Indias
24. Volatile profile of different beers: Lambic beers and beyond
Katherine Witrick and Drew Budner
25. Amino acids in beer
Michael Hellwig
26. Hordeins in barley, beer and brewers' spent grain
Michelle L. Colgrave, Mahya Bahmani and Clare O'Lone
27. Hydroxycinnamic acids in beer
Alexandra Virginia Bounegru and Constantin Apetrei
28. Nitrites and nitrosamines in beer
T. Vrzal
Section 4: General, Health and Metabolic Aspects Of Beer Consumption
29. Beer consumptions and pattens of mortality
Charlotte Probst and Julia Margarete Lemp
30. Beer, endocrine responses, and the hypothalamus-pituitary-mammary gland axis
José Manuel Martínez-Martos, Vanesa Cantón-Habas, Maria Jesus Ramirez-Exposito and María Pilar Carrera-González
31. Beer Consumption: Effects on Motor Performance, Recovery, and Injury in Exercise and Sports
Rodrigo Rodrigues, Klauber Pompeo and Emmanuel Rocha
32. Beer and kidney stones
Jie Tang and Eduardo Cadore Guzzo
33. Properties of beer extracts: rodent modelling of cancer studies
Sakae Arimoto-Kobayashi
34. Beer and cardiovascular health
Didem Sohretoglu
35. Beer and blood pressure
Stanisław Surma, Karol Momot and Artur Mamcarz
36. Beer and plasmalogens
Charles Felix Felix Manful, Eric Fordjour, Dasinaa Subramaniam, Abraham Armah, Lord Abbey and Raymond Thomas
37. The position of beer in the overall relationship between alcohol and lung disease
L. Nielsen
38. Beer and the intestinal tract
Deepesh Parashar and Wasim Akram
39. Hyponatremia and beer (a new narrative review)
Sheriff N. Dodoo
40. Beer consumption and body weight
Maite Aguas-Ayesa, Patricia Yárnoz-Esquíroz, Javier Gómez-Ambrosi and Gema Fruhbeck
41. Improving the nutritional value of beer
F. Rossi
42. Comparative nutritional quality of beer and other alcoholic beverages: Insights into health implications
Eric Fordjour, Vera Afua Dela Gobe, Charles Felix Felix Manful, Grace Callahan, Sandra Sandra, Linda Alrayes and Raymond Thomas
43. Pharmacochemicals in beer focusing on hops compounds: investigating their antiviral potential
Tsvetelina Mandova Demetrio and Fernando Batista Da Costa
44. Non-alcoholic wheat beer as a nutraceutical platform: applications to diabetes
Gbenga Peter Akerele
45. Sorghum beer as a nutraceutical platform: addition of bitter leaf (Vernonia amygdalina)
James Ronald BAYOÏ
46. Benefits and delivery of hop components
Ish Kumar and M. D. Leonida
47. Adverse reactions to hops (Humulus lupulus) and their preparations
H. J. Woerdenbag, Kristina Haslinger, Hoeke Baarsma, Yasmin Osman, Corine Ekhart and Florence van Hunsel
48. Hops and bone health
Nahuel Wanionok and Juan M. Fernandez
49. Hops and coronary health
Germán Andrés Colareda and Alicia E. Consolini
50. Hops (Humulus lupulus) and their antiglycation potential
Regildo Márcio Goncalves da Silva, Célia Cristina Malaguti Figueiredo and Filipe Oliveira Granero
51. Hops and their sleep promoting activities
Mikko Uusi-Oukari and Sanna L. Soini
52. Waste and spent products from beer production: their biomedical uses
P. Bucci Bucci, Raul Muñoz and Danilo Cantero
53. Brewer's spent grain compounds and their effects on glucose regulation
Daniela Becker and Elke Richling
Section 5: Focused Areas and Specific Beer Components
54. Arabinoxylans and their biological effects
Victor Castro-Alves
55. Ferulic acid as an antioxidant
Monisha Dhiman
56. Melatonin contained in beer and potential activity
Maldonado MariaDolores
57. 8-Prenylnaringenin and cytotoxicity
Raimo Pohjanvirta
58. Terpenoid compounds present in beer and their effects on beverage and food consumption
Cristiane Ribeiro de Carvalho
59. Vanillic acid and biological effects (include bones)
Numan Mercan
60. Xanthohumol and effects on different cells
Hardeep Singh Tuli
61. Xanthohumol and effects on breast cancer cells
Caetano Jesus and Fatima Martel
Section 6: Behavior and Brain
62. Cognitive function and beer: hop-derived bitter acids
Tatsuhiro Ayabe
63. Subjective measures in beer drinking
Shunji Oshima
64. The position of beer in the overall relationship between alcohol and cognition in the older adult populations (beer first then relate wine and or spirits or other drinks)
Giuseppe Grosso, Justyna Godos, Agnieszka Micek, Giuseppe Caruso, Melannie Toral-Noristz, Raynier Zambrano Villacres and Evelyn Frias-Toral
65. Beer and perceptions of obesity
Albert Lecube and Blanca Salinas-Roca
66. Beta caryophyllene and its potential use in neurology (seizures and beyond)
Mauro Schneider Oliveira, Ana Flavia Furian, Leandro Ribeiro, Luiz Fernando Freire Royes and Michele Rechia Fighera
Section 7: Undesirable Components
67. Beer contaminants: Microbial aspects
Diego Libkind and Julieta Amalia Burini
68. Pesticide residues in beer. Effect of brewing process and toxicological risk
Martin Dušek
69. Microplastics in beer
Małgorzata Grembecka and Kornelia Kadac-Czapska
Section 8: Resources and selective methods
70. Capillary electrophoresis of beer: methods and findings
Rafaella Silva Aredes, Lucas Duarte and Flávia Ferreira de Carvalho Marques
71. Analysis of bioactive compounds in beer and brewery residues by means of liquid chromatography
Esther Gómez-Mejía, David Vicente-Zurdo, Sandra Rodríguez-Blázquez, Maria Eugenia León-González and Noelia Rosales-Conrado
72. Near-infrared (NIR) spectroscopy and applications in beer analysis
Gilson Augusto Helfer and Adilson Ben da Costa
73. The analysis of volatile compounds in lager beer
A. S. Luna
74. Assays for measuring phenolics in beer: gallic acid and beyond
Cláudia Pinho
75. The ad-libitum taste test as a covert measure of alcohol use tendencies in the laboratory
Sebastian Trautmann and Charlotte Wittgens
76. Resources for the study and investigation of beer in health and disease
Rajkumar Rajendram
1. Historical aspects of beer consumption
Frank Michael Maixner, Christian Hoffmann, Juan Ignacio Eizaguirre, Mathias Hutzler and Martin Zarnkow
2. Beer taste profiles, consumption patterns, and preference dynamics (craft beers)
L. C. Salanta
3. Devices and strategies to facilitating moderate alcohol consumption
Robert F. Leeman
4. Beer as a functional beverage: health benefits and bioactive compounds
Mário Antônio Alves da Cunha Sr., Marcelo Luis Kuhn Marchioro, Gustavo Henrique Couto, Débora Gonçalves Bortolini, Sabrina Avila Rodrigues and Maria Giovana Binder Pagnoncelli
5. Gluten-free beer
Francisco Freitas, Leonardo Medeiros, Otávio Silva, Raphael Almeida, Nathália Rios and Everaldo Silvino dos Santos Sr.
6. Catharina sour Brazilian beers
Marcos Edgar Herkenhoff
7. Beers brewed in Nigeria: composition aspects
Moses Ojukwu, Queency Okechukwu, Chigozie Ofoedu and Ukwujiagu Chiamaka Ujunwa
8. Beer like products of India
Sandeep Kumar Panda I, Sachin Kumar Mahanta and Umesh Chandra Dash
Section 2: Production and Processing
9. Wild yeasts and use in brewing
Pablo Villarreal and Jennifer Molinet
10. Barley and the malting process
Heena Rani, Sarah J. Whitcomb, Jason Walling and Ramamurthy Mahalingam
11. Quality by design applied to the production of beer: the example of lager beer
A. S. Luna
12. Methods for preparing low alcohol beers
Kleiton da Silva, Paulo César de Jesus and ENDLER Marcel Borges
13. Using antimicrobial agents in beer production
Edyta Kordialik-Bogacka, Sylwia Ścieszka, Anna Diowksz and Maciej Ditrych
14. Markers of aging in beers: aldehydes and beyond
Luca Pretti and Maria Cristina Porcu
15. How storage impacts beer flavor: sensorial and chemical changes of different beer styles
Nils Rettberg
16. Addition of plant based products to beer production: cocoa pulp
Bruna Aparecida Souza Machado, Helena Hora, Andrea Rebouças Rocha, Danielle Devequi Gomes Nunes, Letícia Rodrigues and Marcelo Umsza Umsza-Guez
17. Adding fruits to beer
Vesela Shopska, Polina Zapryanova, Rosita Denkova-Kostova and Georgi Kostov
18. Hop extracts and their potential uses
Bruno Fischer, Natalia Paroul and Alexander Junges Sr.
19. Application of brewers ‘spent grain as a food ingredient
M.D. del Castillo, Maria Belen Gutiérrez, Sonia Cozzano and Patricia Arcia
Section 3: Compositional and Sensory Aspects
20. The composition of aroma compounds in hops (Humulus lupulus)
Yun Yin
21. Beer aroma: features and compositional profiles
Karina Medina
22. Phenolics in beers
Luis F. Guido
23. Polyphenols in alcohol free beers
Isabel Moreno-Indias
24. Volatile profile of different beers: Lambic beers and beyond
Katherine Witrick and Drew Budner
25. Amino acids in beer
Michael Hellwig
26. Hordeins in barley, beer and brewers' spent grain
Michelle L. Colgrave, Mahya Bahmani and Clare O'Lone
27. Hydroxycinnamic acids in beer
Alexandra Virginia Bounegru and Constantin Apetrei
28. Nitrites and nitrosamines in beer
T. Vrzal
Section 4: General, Health and Metabolic Aspects Of Beer Consumption
29. Beer consumptions and pattens of mortality
Charlotte Probst and Julia Margarete Lemp
30. Beer, endocrine responses, and the hypothalamus-pituitary-mammary gland axis
José Manuel Martínez-Martos, Vanesa Cantón-Habas, Maria Jesus Ramirez-Exposito and María Pilar Carrera-González
31. Beer Consumption: Effects on Motor Performance, Recovery, and Injury in Exercise and Sports
Rodrigo Rodrigues, Klauber Pompeo and Emmanuel Rocha
32. Beer and kidney stones
Jie Tang and Eduardo Cadore Guzzo
33. Properties of beer extracts: rodent modelling of cancer studies
Sakae Arimoto-Kobayashi
34. Beer and cardiovascular health
Didem Sohretoglu
35. Beer and blood pressure
Stanisław Surma, Karol Momot and Artur Mamcarz
36. Beer and plasmalogens
Charles Felix Felix Manful, Eric Fordjour, Dasinaa Subramaniam, Abraham Armah, Lord Abbey and Raymond Thomas
37. The position of beer in the overall relationship between alcohol and lung disease
L. Nielsen
38. Beer and the intestinal tract
Deepesh Parashar and Wasim Akram
39. Hyponatremia and beer (a new narrative review)
Sheriff N. Dodoo
40. Beer consumption and body weight
Maite Aguas-Ayesa, Patricia Yárnoz-Esquíroz, Javier Gómez-Ambrosi and Gema Fruhbeck
41. Improving the nutritional value of beer
F. Rossi
42. Comparative nutritional quality of beer and other alcoholic beverages: Insights into health implications
Eric Fordjour, Vera Afua Dela Gobe, Charles Felix Felix Manful, Grace Callahan, Sandra Sandra, Linda Alrayes and Raymond Thomas
43. Pharmacochemicals in beer focusing on hops compounds: investigating their antiviral potential
Tsvetelina Mandova Demetrio and Fernando Batista Da Costa
44. Non-alcoholic wheat beer as a nutraceutical platform: applications to diabetes
Gbenga Peter Akerele
45. Sorghum beer as a nutraceutical platform: addition of bitter leaf (Vernonia amygdalina)
James Ronald BAYOÏ
46. Benefits and delivery of hop components
Ish Kumar and M. D. Leonida
47. Adverse reactions to hops (Humulus lupulus) and their preparations
H. J. Woerdenbag, Kristina Haslinger, Hoeke Baarsma, Yasmin Osman, Corine Ekhart and Florence van Hunsel
48. Hops and bone health
Nahuel Wanionok and Juan M. Fernandez
49. Hops and coronary health
Germán Andrés Colareda and Alicia E. Consolini
50. Hops (Humulus lupulus) and their antiglycation potential
Regildo Márcio Goncalves da Silva, Célia Cristina Malaguti Figueiredo and Filipe Oliveira Granero
51. Hops and their sleep promoting activities
Mikko Uusi-Oukari and Sanna L. Soini
52. Waste and spent products from beer production: their biomedical uses
P. Bucci Bucci, Raul Muñoz and Danilo Cantero
53. Brewer's spent grain compounds and their effects on glucose regulation
Daniela Becker and Elke Richling
Section 5: Focused Areas and Specific Beer Components
54. Arabinoxylans and their biological effects
Victor Castro-Alves
55. Ferulic acid as an antioxidant
Monisha Dhiman
56. Melatonin contained in beer and potential activity
Maldonado MariaDolores
57. 8-Prenylnaringenin and cytotoxicity
Raimo Pohjanvirta
58. Terpenoid compounds present in beer and their effects on beverage and food consumption
Cristiane Ribeiro de Carvalho
59. Vanillic acid and biological effects (include bones)
Numan Mercan
60. Xanthohumol and effects on different cells
Hardeep Singh Tuli
61. Xanthohumol and effects on breast cancer cells
Caetano Jesus and Fatima Martel
Section 6: Behavior and Brain
62. Cognitive function and beer: hop-derived bitter acids
Tatsuhiro Ayabe
63. Subjective measures in beer drinking
Shunji Oshima
64. The position of beer in the overall relationship between alcohol and cognition in the older adult populations (beer first then relate wine and or spirits or other drinks)
Giuseppe Grosso, Justyna Godos, Agnieszka Micek, Giuseppe Caruso, Melannie Toral-Noristz, Raynier Zambrano Villacres and Evelyn Frias-Toral
65. Beer and perceptions of obesity
Albert Lecube and Blanca Salinas-Roca
66. Beta caryophyllene and its potential use in neurology (seizures and beyond)
Mauro Schneider Oliveira, Ana Flavia Furian, Leandro Ribeiro, Luiz Fernando Freire Royes and Michele Rechia Fighera
Section 7: Undesirable Components
67. Beer contaminants: Microbial aspects
Diego Libkind and Julieta Amalia Burini
68. Pesticide residues in beer. Effect of brewing process and toxicological risk
Martin Dušek
69. Microplastics in beer
Małgorzata Grembecka and Kornelia Kadac-Czapska
Section 8: Resources and selective methods
70. Capillary electrophoresis of beer: methods and findings
Rafaella Silva Aredes, Lucas Duarte and Flávia Ferreira de Carvalho Marques
71. Analysis of bioactive compounds in beer and brewery residues by means of liquid chromatography
Esther Gómez-Mejía, David Vicente-Zurdo, Sandra Rodríguez-Blázquez, Maria Eugenia León-González and Noelia Rosales-Conrado
72. Near-infrared (NIR) spectroscopy and applications in beer analysis
Gilson Augusto Helfer and Adilson Ben da Costa
73. The analysis of volatile compounds in lager beer
A. S. Luna
74. Assays for measuring phenolics in beer: gallic acid and beyond
Cláudia Pinho
75. The ad-libitum taste test as a covert measure of alcohol use tendencies in the laboratory
Sebastian Trautmann and Charlotte Wittgens
76. Resources for the study and investigation of beer in health and disease
Rajkumar Rajendram
Review quotes
Review quotes
Reviews of the previous edition:
"Beer in Health and Disease Prevention serves an important function by righting the bias toward wine as the only healthy alcoholic beverage. The book is a massive 1,100 page compendium with 103 chapters by many international distinguished contributors. There are too many excellent entries to cite them individually. Suffice it to say that the book is packed with data in readable form. A strong and useful feature is the inclusion at the end of each chapter of a detailed list of summary points. Overall, this volume splendidly fulfils the stated mission. Dr. Preedy deserves congratulations for undertaking and completing a monumental undertaking. It will be of interest and value to scientists in a number of disciplines and to interested nonscientists."—Arthur L. Klatsky, Kaiser Permanente Medical Care Program, in AMERICAN JOURNAL OF HUMAN BIOLOGY
"Each chapter is well laid out with an abstract summarizing the chapter, a list of abbreviations and at the end of each chapter there are succinct summary points. This reviewer highly recommends this reference book
and believes that it is very good value for the price."—Inge Russell, Ph.D., D.Sc., FIBiol, FIBD, JOURNAL OF THE INSTITUTE OF BREWING
"Although a large part of the book is dedicated to ‘beer in terms of health and disease prevention’ as the title states, the content also encompasses areas such as beer analysis methodology, beer drinking patterns and beer production…. This reviewer highly recommends this reference book and believes that it is very good value for the price."—The Journal of the Institute of Brewing
"Beer in Health and Disease Prevention serves an important function by righting the bias toward wine as the only healthy alcoholic beverage. The book is a massive 1,100 page compendium with 103 chapters by many international distinguished contributors. There are too many excellent entries to cite them individually. Suffice it to say that the book is packed with data in readable form. A strong and useful feature is the inclusion at the end of each chapter of a detailed list of summary points. Overall, this volume splendidly fulfils the stated mission. Dr. Preedy deserves congratulations for undertaking and completing a monumental undertaking. It will be of interest and value to scientists in a number of disciplines and to interested nonscientists."—Arthur L. Klatsky, Kaiser Permanente Medical Care Program, in AMERICAN JOURNAL OF HUMAN BIOLOGY
"Each chapter is well laid out with an abstract summarizing the chapter, a list of abbreviations and at the end of each chapter there are succinct summary points. This reviewer highly recommends this reference book
and believes that it is very good value for the price."—Inge Russell, Ph.D., D.Sc., FIBiol, FIBD, JOURNAL OF THE INSTITUTE OF BREWING
"Although a large part of the book is dedicated to ‘beer in terms of health and disease prevention’ as the title states, the content also encompasses areas such as beer analysis methodology, beer drinking patterns and beer production…. This reviewer highly recommends this reference book and believes that it is very good value for the price."—The Journal of the Institute of Brewing
Product details
Product details
- Edition: 2
- Latest edition
- Published: June 1, 2026
- Language: English
About the editor
About the editor
VP
Victor R. Preedy
Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books.
Affiliations and expertise
Professor, Department of Clinical Biochemistry, King’s College Hospital, London, UK; Emeritus Professor, Faculty of Life Sciences and Medicine, King’s College London, UK; Visiting Professor, University of Hull, UK