Acetaldehyde levels in spirits from Central European countries
| Autor: | Peter Rudnai, Tamás Pándics, Dana Mates, Pertti Kaihovaara, Jolanta Lissowska, Ariana Znaor, Mikko Salaspuro, Beata Swiatkowska, Paolo Boffetta |
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| Přispěvatelé: | Boffetta, P., Kaihovaara, P., Rudnai, P., Znaor, A., Lissowska, J., Swiatkowska, B., Mates, D., Pandics, T., Salaspuro, M. |
| Jazyk: | angličtina |
| Rok vydání: | 2011 |
| Předmět: |
Cancer Research
Alcohol Drinking Croatia Epidemiology education Acetaldehyde acetaldehyde alcoholic beverages head and neck cancer Upper digestive tract chemistry.chemical_compound level Humans Medicine Food science High rate Hungary Ethanol Central European countries Romania business.industry Alcoholic Beverages Public Health Environmental and Occupational Health food and beverages humanities Oncology chemistry Poland business |
| Popis: | Intake of acetaldehyde in alcoholic beverages, in Central Europe, might explain the high rate of alcohol-related diseases in these countries. We measured the acetaldehyde level in 30 samples of home-made spirits and 12 samples of industry-made spirits from four Central European countries, including 35 fruit-based and five grain-based spirits. Acetaldehyde was detected in all fruit-based spirits and in none of the grain-based spirits. Acetaldehyde levels were above 2000 µmol/l in 12 samples, 11 of which were home-made. In a multivariate analysis restricted to fruit-based spirits, however, the difference between home-made and industry-based spirits was not statistically significant. These results add evidence to the hypothesis that intake of acetaldehyde in alcoholic beverages, in Central Europe, contributes to the burden of alcohol-related disease, especially that of upper digestive tract cancers. The acetaldehyde level should be monitored and high-level exposure should be avoided. © 2011 Wolters Kluwer Health | Lippincott Williams &Wilkins. |
| Databáze: | OpenAIRE |
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