Carcinogenic, ethanol, acetaldehyde and noncarcinogenic higher alcohols, esters, and methanol compounds found in traditional alcoholic beverages. A risk assessment approach

Abstract

Graphical abstract

COVID-19 pandemic and alcohol consumption: Impacts and interconnections

“…This is because alcohol affects the immune system and thus increases the risk of developing certain diseases [ 20 ]. Alcohol has long- and short-term effects on every organ in the body, so there is no "safety" limit to consumption [ 21 ]. Moreover, the risk of deteriorating health increases with each glass of alcohol consumed [ 22 ].…”

Effects of ethanol and nicotine co-administration on follicular atresia and placental histo-morphology in the first-generation mice pups during intrauterine development and lactation periods

“…The percentage of ethanol in alcoholic beverages is different and it’s about 4–6% in beer, 7–15% in wine, and 40–95% in distilled beverages [ 9 ]. Furthermore, it is reported that traditional alcoholic beverages have a higher human safety level rather than bulk beverages produced by individuals [ 10 ].…”

Effect of home processing methods on the levels of heavy metal contaminants in four food crops grown in and around two mining towns in Ghana

“…When the HI is more than 1; the food involved is considered a risk to the concerned consumers. When the HI is less than 1, the food involved is considered as acceptable (no concern) to the concerned consumers [ [31] , [32] , [33] ].…”