Three centuries of alcohol in the British diet

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Abstract
Alcoholic drinks were consumed in larger quantities in the 18th and 19th centuries than in the 20th century, although there has been recent increase from the historical low of 1930-60. Beer, spirits and wines once provided nearly 500 kcal/person per day compared with 160 kcal in 1975, towards an average energy requirement of the total population little different from that needed now. Beer has always contributed most to the alcohol, energy and nutrient content of the diet, although its importance relative to spirits and wine has declined.

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