Lachenmeier and Sohnius (2008) The role of acetaldehyde outside ethanol metabolism in the carcinogenicity of alcoholic beverages: Evidence from a large chemical survey

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

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CONTRIBUTORS:

	Author:	Lachenmeier, Dirk W (Chemisches und Veterinäruntersuchungsamt Karlsruhe)
	Author:	Sohnius, Eva-Maria

JOURNAL:

Food and chemical toxicology: An international journal published for the British Industrial Biological Research Association, 46(??), 2903 - 2911.

YEAR:

2008

PUB TYPE:

Journal Article

SUBJECT(S):

None

DISCIPLINE:

Food & Nutritional Science

HTTP:

http://dx.doi.org/10.1016/j.fct.2008.05.034

LANGUAGE:

English

PUB ID:

103-443-211 (Last edited on 2008/07/18 01:53:11 GMT-6)

SPONSOR(S):

ABSTRACT:
Acetaldehyde is a volatile compound naturally found in alcoholic beverages, and it is regarded as possibly being carcinogenic to humans (IARC Group 2B). Acetaldehyde formed during ethanol metabolism is generally considered as a source of carcinogenicity in alcoholic beverages. However, no systematic data is available about its occurrence in alcoholic beverages and the carcinogenic potential of human exposure to this directly ingested form of acetaldehyde outside ethanol metabolism. In this study, we have analysed and evaluated a large sample collective of different alcoholic beverages (n = 1555). Beer (9 ± 7 mg/l, range 0–63 mg/l) had significantly lower acetaldehyde contents than wine (34 ± 34 mg/l, range 0–211 mg/l), or spirits (66 ± 101 mg/l, range 0–1159 mg/l). The highest acetaldehyde concentrations were generally found in fortified wines (118 ± 120 mg/l, range 12–800 mg/l). Assuming an equal distribution between the beverage and saliva, the residual acetaldehyde concentrations in the saliva after swallowing could be on average 195 lM for beer, 734 lM for wine, 1387 lM for spirits, or 2417 lM for fortified wine, which are above levels previously regarded as potentially carcinogenic. Further research is needed to confirm the carcinogenic potential of directly ingested acetaldehyde. Until then, some possible preliminary interventions include the reduction of acetaldehyde in the beverages by improvement in production technology or the use of acetaldehyde binding additives. A re-evaluation of the ‘generally recognized as safe’ status of acetaldehyde is also required, which does not appear to be in agreement with its toxicity and carcinogenicity.

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