The role of acetaldehyde outside ethanol metabolism in the carcinogenicity of alcoholic beverages : Evidence from a large chemical survey

Aims In addition to being produced in ethanol metabolism, acetaldehyde occurs naturally in alcoholic beverages. Limited epidemiological evidence points to acetaldehyde as an independent risk factor for cancer during alcohol consumption, in addition to the effects of ethanol. This study aims to estimate human exposure to acetaldehyde from alcoholic beverages and provide a quantitative risk assessment. Methods The human dietary intake of acetaldehyde via alcoholic beverages was estimated based on World Health Organization (WHO) consumption data and literature on the acetaldehyde contents of different beverage groups (beer, wine, spirits and unrecorded alcohol). The risk assessment was conducted using the European Food Safety Authority’s margin of exposure (MOE) approach with benchmark doses obtained from dose–response modelling of animal experiments. Life-time cancer risk was calculated using the T25 dose descriptor. Results The average exposure to acetaldehyde from alcoholic beverages was estimated at 0.112 mg/kg body weight/day. The MOE was calculated to be 498, and the life-time cancer risk at 7.6 in 10 000. Higher risk may exist for people exposed to high acetaldehyde contaminations, as we have found in certain unrecorded alcohol beverages in Guatemala and Russia, for which we have demonstrated possible exposure scenarios, with risks in the range of 1 in 1000. Conclusions The life-time cancer risks for acetaldehyde from alcoholic beverages greatly exceed the usual limits for cancer risks from the environment set between 1 : 10 000 and 1 : 1 000 000. Alcohol consumption has thus been identified as a direct source of acetaldehyde exposure, which in conjunction with other sources (food flavourings, tobacco) results in a magnitude of risk requiring intervention. An initial public health measure could be to reduce the acetaldehyde content in alcoholic beverages as low as technologically possible, and to restrict its use as a food flavour

Carcinogenicity of acetaldehyde in alcoholic beverages: risk assessment outside ethanol metabolism.

Fermentation-enabled wellness foods: A fresh perspective

Issues. This contribution aims to examine systematically the evidence on the impact of the quality of unrecorded alcohol products on health consequences. Approach. Systematic computer assisted review of the literature. Key Findings. There are a number of pathways related to alcohol quality that may lead to acute or chronic health problems. The following constituents and contaminants of alcoholic beverages were identified as likely contributors to these problems: (i) toxic metals (e.g. lead) from contaminated water sources or unsuitable distillation equipment; (ii) volatile constituents, such as acetaldehyde or higher alcohols, which may be produced in significant amounts due to faults in production technology or microbiological spoilage; (iii) ethyl carbamate (urethane), a carcinogenic contaminant with major occurrence in certain fruit and sugarcane spirits; (iv) biologically active flavour compounds (e.g. coumarin in cosmetics used as non-beverage alcohol); (v) toxic compounds used to denature alcohol (e.g. methanol or diethyl phthalate). In addition, the often higher ethanol content may have detrimental health effects. These pathways should not be assumed as present for all subcategories of unrecorded alcohol, but are more relevant to certain types and geographic regions. Implications. A health impact of unrecorded alcohol over and above the effect of ethanol cannot be excluded. More research is urgently needed, especially with respect to liver disease and alcohol poisoning as endpoints. Conclusion. A feasible approach for new research on the effects of unrecorded alcohol could be based on a representative sample from low socioeconomic regions with high prevalence of unrecorded consumption. Language: en

Unrecorded consumption, quality of alcohol and health consequences

Copper sorption from aqueous solutions and sugar cane spirits by chemically modified babassu coconut (Orbignya speciosa) mesocarp

The chemical composition of aguardente - Brazilian sugar cane alcoholic drink - under aging during in 20 L oak casks was evaluated for 390 days. Aging sugar cane aguardente in wood casks improves the sensorial quality of the distillate. The concentrations of ethanol, volatile acidity, esters, aldehydes, furfural, higher alcohols (n-propylic, isobutylic and isoamylics), methanol, copper, dry extract, tannins, and color of the aged sugar cane aguardente were analysed at 0, 76, 147, 228, 314, and 390 days of storage. After 390 days of aging the sugar cane aguardente presented higher concentrations of volatile acidity, esters, aldehydes, furfural, higher alcohols, congeners, dry extract, and tannin. Its color became golden. The concentrations of ethanol and methanol did not change and the copper content decreased slightly. The aging of the sugar cane aguardente in oak casks for 390 days changed the chemical composition of the distillate. However, the aged sugar cane aguardente met the quality standards established by Brazilian laws.

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Perfil físico-químico de aguardente durante envelhecimento em tonéis de carvalho

A study was made of the chemical quality of commercial sugarcane spirits, based on the quality parameters established by Brazilian laws. The consumption of sugarcane spirits in Brazil has shown a steady upward trend in every income bracket. Today it is also recognized as a fine beverage on the international market. However, producers of sugarcane spirits usually face difficulties in gaining a foothold on the international market, mainly due to the product's low quality and lack of standardization. Commercial sugarcane spirits were analyzed by physicochemical and chromatographic methods to evaluate them based on the quality standards established by Brazilian laws. The concentrations of the chemical compounds in the various commercial brands analyzed here were found to vary greatly. The highest variations were in the content of high alcohols, esters and acidity; hence, the chemical composition of the commercial brands varied widely. Of the 94 brands analyzed, 48% failed to meet at least one of the required standards.

/pdf/qualidade-quimica-de-cachacas-e-de-aguardentes-brasileiras-1aqjp7ivbq.pdf

Qualidade química de cachaças e de aguardentes brasileiras

A study was made of the chemical quality of commercial sugarcane spirits, based on the quality parameters established by Brazilian laws. The consumption of sugarcane spirits in Brazil has shown a steady upward trend in every income bracket. Today it is also recognized as a fine beverage on the international market. However, producers of sugarcane spirits usually face difficulties in gaining a foothold on the international market, mainly due to the product’s low quality and lack of standardization. Commercial sugarcane spirits were analyzed by physicochemical and chromatographic methods to evaluate them based on the quality standards established by Brazilian laws. The concentrations of the chemical compounds in the various commercial brands analyzed here were found to vary greatly. The highest variations were in the content of high alcohols, esters and acidity; hence, the chemical composition of the commercial brands varied widely. Of the 94 brands analyzed, 48% failed to meet at least one of the required standards.

Qualidade química de cachaças e de aguardentes brasileiras Chemical quality of brazilian sugarcane spirits

O processo de envelhecimento ou maturacao das bebidas proporciona uma melhora nas caracteristicas sensoriais da cachaca, tornando-a de qualidade superior e de maior valor economico. O metodo tradicional de maturacao de bebidas e sua interacao com madeiras, sendo que a irradiacao pode acelerar este processo de envelhecimento. A cachaca e os toneis de carvalho de 20 L de capacidade foram submetidos a irradiacao gama (150 Gy). Analises fisico-quimicas e cromatograficas foram realizadas periodicamente ao longo de 390 dias do periodo de envelhecimento da bebida. A irradiacao da cachaca e do tonel nao alterou a maioria dos componentes volateis do coeficiente de congeneres como acidez volatil, esteres, alcoois superiores e furfural durante os 390 dias. Ha evidencias, entretanto, de que os parâmetros de alguns componentes como aldeidos, taninos, cor e teor de cobre sao de alguma forma influenciados, resultando em aceleracao parcial do processo de maturacao ou envelhecimento. Ao final do periodo de envelhecimento, foi feita uma analise sensorial com 30 provadores nao treinados. A aceleracao do processo de envelhecimento foi confirmada pela avaliacao sensorial, e a cachaca e/ou tonel irradiados receberam maior indicacao de aprovacao em todos os parâmetros analisados (aroma, sabor e aparencia).

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Estudo do efeito da irradiação gamma (60CO) na qualidade da cachaça e no tonel de envelhecimento

The chemical composition of aguardente - Brazilian sugar cane alcoholic drink - under aging during in 20 L oak casks was evaluated for 390 days. Aging sugar cane aguardente in wood casks improves the sensorial quality of the distillate. The concentrations of ethanol, volatile acidity, esters, aldehydes, furfural, higher alcohols (n-propylic, isobutylic and isoamylics), methanol, copper, dry extract, tannins, and color of the aged sugar cane aguardente were analysed at 0, 76, 147, 228, 314, and 390 days of storage. After 390 days of aging the sugar cane aguardente presented higher concentrations of volatile acidity, esters, aldehydes, furfural, higher alcohols, congeners, dry extract, and tannin. Its color became golden. The concentrations of ethanol and methanol did not change and the copper content decreased slightly. The aging of the sugar cane aguardente in oak casks for 390 days changed the chemical composition of the distillate. However, the aged sugar cane aguardente met the quality standards established by Brazilian laws.

Perfil físico-químico de aguardente durante envelhecimento em tonéis de carvalho Chemical profile of aguardente - Brazilian sugar cane alcoholic drink - aged in oak casks

Mariana Branco de Miranda

Papers

Perfil físico-químico de aguardente durante envelhecimento em tonéis de carvalho

Qualidade química de cachaças e de aguardentes brasileiras

Qualidade química de cachaças e de aguardentes brasileiras Chemical quality of brazilian sugarcane spirits

Estudo do efeito da irradiação gamma (60CO) na qualidade da cachaça e no tonel de envelhecimento

Perfil físico-químico de aguardente durante envelhecimento em tonéis de carvalho Chemical profile of aguardente - Brazilian sugar cane alcoholic drink - aged in oak casks