Assessment of the human risk by an intake of ethyl carbamate present in major Korean fermented foods
- Authors
- Noh, I-Woo; Ha, Mi-Sun; Han, Eun-Mee; Jang, In-Sook; An, Youn-Joo; Ha, Sang-Do; Park, Sang Kyu; Bae, Dong-Ho
- Issue Date
- Dec-2006
- Publisher
- KOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
- Keywords
- ethyl carbamate; average daily intake; excess cancer risk; risk assessment
- Citation
- JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.16, no.12, pp 1961 - 1967
- Pages
- 7
- Journal Title
- JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
- Volume
- 16
- Number
- 12
- Start Page
- 1961
- End Page
- 1967
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/24232
- ISSN
- 1017-7825
1738-8872
- Abstract
- Levels of ethyl carbamate, a potential carcinogen produced naturally during fermentation, in major Korean fermented foods and alcoholic beverages were determined by GC/MS/SIM, and their average daily intake and excess cancer risk in Korean people were estimated. In GC/MS/SIM analysis n.d.-4.26, 1.40-58.90, n.d.-3.76, n.d.-1.87, and 0.40-10.07 mu g/kg of ethyl carbamate were detected in kimchi, soy sauces, fermented pastes, fermented dairy products, and alcoholic beverages, respectively. The average daily intake of ethyl carbamate and excess cancer risk through major Korean fermented foods and alcoholic beverage consumption were 6.0 ng/kg bw/day and 3.0 x 10(-7), respectively for the average Korean person aged 3-64 years, and were mainly contributed by Chinese cabbage kimchi, soy sauces, and Soju.
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