Exposure to ethyl carbamate in alcohol-drinking and nondrinking adults and its reduction by simple charcoal filtration |
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| Authors: | Sae-Rom Park Sang-Do Ha Ji-Ho Yoon Sung-Yong Lee Kwon-Pyo Hong Eun-Hye Lee Hye-Jung Yeom Nam-Gyoon Yoon Dong-Ho Bae |
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| Affiliation: | 1. Department of Bioscience and Biotechnology, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea;2. Department of Food Science and Technology, Chung-Ang University, Anseong 456-756, Republic of Korea;1. Food and Nutrition Program (PPGAN), Federal University of Rio de Janeiro State (UNIRIO), Pasteur Avenue, 296, Urca, Rio de Janeiro, Brazil;2. Collective Health Department, Biomedical Institute, UNIRIO, Frei Caneca Street, 94, Rio de Janeiro, Brazil;1. Zhejiang Provincial Center for Disease Control and Prevention, No. 630 Xincheng Road, Hangzhou 310051, China;2. College of Biology and Environmental Engineering, Zhejiang Shuren University, No. 8 Shuren Street, Hangzhou 310015, China;1. Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China;2. Zhejiang Guyuelongshan Shaoxing Wine Company, 13 Yangjiang Road, Shaoxing, Zhengjiang 312000, China;1. Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CSIC–UAM), C/ Nicolás Cabrera 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain;2. IMDEA-Food Institute, CEI (UAM-CSIC), C/ Faraday 7, 28049 Madrid, Spain |
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| Abstract: | The risk of exposure to ethyl carbamate from the consumption of kimchi, soy sauce, and alcoholic beverages was assessed in alcohol-drinking and nondrinking adults. An alcohol-drinking adult obtains 5.6–9.2 ng/kg bw/day of ethyl carbamate through the addition of kimchi and soy sauce, while a nondrinking adult receives 3.3–4.0 ng/kg bw/day via kimchi and soy sauce alone. The average excess cancer risk of an alcohol-drinking adult (3.9 × 10?7) was also twice higher than that of an adult who does not drink (1.9 × 10?7). We achieved a maximum of 47% and 45% removal of the ethyl carbamate present in diluted spirits and soy sauce, respectively, through a simple charcoal filtration process. This resulted in a reduction of the average daily intakes of ethyl carbamate through diluted spirits and soy sauce from 1.7 and 2.2 ng/kg bw/day to 0.9 and 1.2 ng/kg bw/day, respectively. |
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