Research published in PLOS Medicine suggests that reducing serving sizes for beer, lager, and cider in pubs, bars, and restaurants could be an effective way to control alcohol consumption. The study conducted by Theresa Marteau and colleagues at the University of Cambridge found that venues that offered two third pints instead of pints sold 10% less beer by volume over a short intervention period. This reduction in serving size could potentially help in reducing overall alcohol consumption.
Although previous studies have shown that smaller serving sizes for wine decrease the amount sold, the effects on other alcoholic drinks have not been well-studied. Marteau and her team approached venues in England to remove the pint serving size and offer two thirds as the largest option for four weeks. They found that this change led to a 9.7% reduction in the daily mean volume of beer, lager, and cider sold. While there was a slight increase in wine sales in one pub, overall, the smaller serving sizes seemed to be effective in reducing alcohol consumption.
The study noted that fewer than 1% of venues approached agreed to participate in the intervention, and only 12 establishments were involved. This limited sample size calls for further assessment to determine if people compensated for reduced beer consumption by drinking other alcoholic beverages. However, the researchers believe that the intervention could be a valuable addition to alcohol control policies, potentially helping to reduce the risk of various cancers and diseases associated with excessive alcohol consumption.
The authors emphasize that removing the option of pints in licensed premises for a period of four weeks led to a decrease in the volume of beer sold. This finding aligns with other research indicating that smaller serving sizes can help individuals drink less. The study presents a new approach to reducing alcohol consumption and improving public health by focusing on serving size as a potential intervention strategy.
Overall, the research suggests that smaller serving sizes for beer, lager, and cider could play a significant role in reducing alcohol consumption. By offering smaller options, venues may encourage patrons to drink less, ultimately benefiting public health. While further research is needed to fully understand the impact of this intervention, the results indicate that smaller serving sizes have the potential to contribute to alcohol control policies and help decrease the prevalence of alcohol-related diseases.
