Exposure to ethyl carbamate in alcohol-drinking and nondrinking adults and its reduction by simple charcoal filtration
- Authors
- Park, Sai-Rom; Ha, Sang-Do; Yoon, Ji-Ho; Lee, Sung-Yong; Hong, Kwon-Pyo; Lee, Eun-Hye; Yeom, Hye-Jung; Yoon, Nam-Gyoon; Bae, Dong-Ho
- Issue Date
- Oct-2009
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Ethyl carbamate; Exposure assessment; Alcohol-drinking; Charcoal filtration
- Citation
- FOOD CONTROL, v.20, no.10, pp 946 - 952
- Pages
- 7
- Journal Title
- FOOD CONTROL
- Volume
- 20
- Number
- 10
- Start Page
- 946
- End Page
- 952
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/22991
- DOI
- 10.1016/j.foodcont.2009.02.006
- ISSN
- 0956-7135
1873-7129
- 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 x 10(-7)) was also twice higher than that of an adult who does not drink (1.9 X 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. (C) 2009 Elsevier Ltd. All rights reserved.
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