Production, consumption, and potential public health impact of low-and no-alcohol products: Results of a scoping review

Switching from higher strength to low-and no-alcohol products could result in consumers buying and drinking fewer grams of ethanol. We undertook a scoping review with systematic searches of English language publications between 1 January 2010 and 17 January 2021 using PubMed and Web of Science, covering production, consumption, and policy drivers related to low-and no-alcohol products. Seventy publications were included in our review. We found no publications comparing a life cycle assessment of health and environmental impacts between alcohol-free and regular-strength products. Three publications of low-and no-alcohol beers found only limited penetration of sales compared with higher strength beers. Two publications from only one jurisdiction (Great Britain) suggested that sales of no-and low-alcohol beers replaced rather than added to sales of higher strength beers. Eight publications indicated that taste, prior experiences, brand, health and wellbeing issues, price differentials, and overall decreases in the social stigma associated with drinking alcohol-free beverages were drivers of the purchase and consumption of low-and no-alcohol beers and wines. Three papers indicated confusion amongst consumers with respect to the labelling of low-and no-alcohol products. One paper indicated that the introduction of a minimum unit price in both Scotland and Wales favoured shifts in purchases from higher-to lower-strength beers. The evidence base for the potential beneficial health impact of low-and no-alcohol products is very limited and needs considerable expansion. At present, the evidence base could be considered inadequate to inform policy.