Investigation and risk assessment of ethyl carbamate in Chinese Baijiu

Guan, Tong-Wei; Tian, Xiaqiong; Jiang, Wu; Luo, Jing; Peng, Zhong; Yang, Harrison Hao; XiaoLin, Zhao; Zhang, Jiaxu

doi:10.1016/j.lwt.2021.112340

Cited by 12 publications

(10 citation statements)

References 20 publications

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“…From the perspective of risk control, limitations on the EC levels of alcoholic beverages have been introduced in many countries around the world. The MRLs for EC vary among the different alcoholic beverages, and overall, the values of MRLs increase with higher alcohol content [ 18 ]. This is because ethanol provides sufficient reaction conditions for the formation of EC [ 10 ].…”

Section: Resultsmentioning

confidence: 99%

“…The MOE approach has been applied for the risk assessment of genotoxic and carcinogenic chemicals, such as EC [ 18 , 19 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 ]. The MOE was calculated as the ratio of the benchmark dose lower confidence limit of 10% (BMDL 10 ) to the estimated dietary intake of EC.…”

Section: Methodsmentioning

confidence: 99%

“…When combined with ethanol in alcoholic beverages, any of these precursors can eventually introduce EC. EC levels in alcoholic beverages have a widely varying range [ 11 , 17 , 18 ]. Generally speaking, beers had a low EC content usually, while Chinese rice wine, could have an EC content of up to 775.8 μg/L [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

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A Nationwide Survey and Risk Assessment of Ethyl Carbamate Exposure Due to Daily Intake of Alcoholic Beverages in the Chinese General Population

Wang,

Qu,

Zhao

et al. 2023

Foods

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Ethyl carbamate (EC) is carcinogenic, and, in China, oral intake of EC mainly occurs as a result of the consumption of alcoholic beverages. To obtain the latest EC intake and risk analysis results for the general population in China, the China National Center for Food Safety Risk Assessment (CFSA) conducted the sixth total diet study (TDS) as a platform to analyze EC contents and exposure due to the intake of alcoholic beverages. A total of 100 sites in 24 provinces were involved in the collection and preparation of alcohol mixture samples for the sixth TDS. There were 261 different types of alcohol collected across the country, based on local dietary menus and consumption survey results. Ultimately, each province prepared a mixed sample by mixing their respective samples according to the percentage of local consumption. The EC levels of these twenty-four mixed samples were determined using our well-validated gas chromatography-mass spectrometry (GC-MS) method. The values ranged from 1.0 μg/kg to 33.8 μg/kg, with 10.1 μg/kg being the mean. China’s EC daily intake ranged from 0.001 ng/kg bw/d to 24.56 ng/kg bw/d, with a mean of 3.23 ng/kg bw/d. According to the margin of exposure (MOE), virtually safe dose (VSD), and T25 risk assessments of the carcinogenicity of EC, the mean lifetime cancer risk for the Chinese population was 9.8 × 104, 1.5 × 10−7, and 8.6 × 10−8, respectively. These data show that the carcinogenicity of EC in the general Chinese population due to alcoholic intake is essentially minimal.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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A Nationwide Survey and Risk Assessment of Ethyl Carbamate Exposure Due to Daily Intake of Alcoholic Beverages in the Chinese General Population

Wang,

Qu,

Zhao

et al. 2023

Foods

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“…With the increasing understanding of the carcinogenicity of EC, many nations, including France, Japan, Canada, and the United States, have specified MRLs for EC in various alcoholic beverages, ranging from 15 to 1000 µg/L, as outlined in Table 1 (Abt et al., 2021; Gowd et al., 2018; Guan et al., 2021; Jia, Di, et al., 2022; Tu et al., 2018). At present, there is no uniform international EC limit, and countries still take the Canadian EC limit as the main reference.…”

Section: Limit Standards and Risk Assessment Of Ecmentioning

confidence: 99%

“…Risk assessment is a process based on science and technology, which consists of four steps: hazard identification, hazard characteristic, exposure assessment, and risk description, including risk descriptions for threshold chemicals and non‐threshold chemicals, as shown in Figure 4. The European Food Safety Authority (EFSA) suggested the use of the margin of exposure (MOE) to assess health risk and risk management action priorities for non‐threshold chemicals (EC), where lower the MOE value, higher the risk (Chen et al., 2017; Ferreira et al., 2018; Guan et al., 2021). Estimated daily intakes (EDIs) were determined for every gender and age group by dividing the EC DIs by the mean body weight of each group (Equation 4) (Jung et al., 2021).…”

Section: Limit Standards and Risk Assessment Of Ecmentioning

confidence: 99%

Formation and hazard of ethyl carbamate and construction of genetically engineered Saccharomyces cerevisiae strains in Huangjiu (Chinese grain wine)

Li,

Jia

2024

Comp Rev Food Sci Food Safe

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Huangjiu, a well‐known conventional fermented Chinese grain wine, is widely consumed in Asia for its distinct flavor. Trace amounts of ethyl carbamate (EC) may be generated during the fermentation or storage process. The International Agency for Research on Cancer elevated EC to a Class 2A carcinogen, so it is necessary to regulate EC content in Huangjiu. The risk of intake of dietary EC is mainly assessed through the margin of exposure (MOE) recommended by the European Food Safety Authority, with a smaller MOE indicating a higher risk. Interventions are necessary to reduce EC formation. As urea, one of the main precursors of EC formation in Huangjiu, is primarily produced by Saccharomyces cerevisiae through the catabolism of arginine, the construction of dominant engineered fermentation strains is a favorable trend for the future production and application of Huangjiu. This review summarized the formation and carcinogenic mechanism of EC from the perspectives of precursor substances, metabolic pathways after ingestion, and risk assessment. The methods of constructing dominant S. cerevisiae strains in Huangjiu by genetic engineering technology were reviewed, which provided an important theoretical basis for reducing EC content and strengthening practical control of Huangjiu safety, and the future research direction was prospected.

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The "two-hump" evolution of ethyl carbamate (EC) and key precursor cyanide during Chinese Baijiu solid-state distillation

Qin,

Gao,

Zhu

et al. 2025

Food Bioscience

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Investigation and risk assessment of ethyl carbamate in Chinese Baijiu

Cited by 12 publications

References 20 publications

A Nationwide Survey and Risk Assessment of Ethyl Carbamate Exposure Due to Daily Intake of Alcoholic Beverages in the Chinese General Population

A Nationwide Survey and Risk Assessment of Ethyl Carbamate Exposure Due to Daily Intake of Alcoholic Beverages in the Chinese General Population

Formation and hazard of ethyl carbamate and construction of genetically engineered Saccharomyces cerevisiae strains in Huangjiu (Chinese grain wine)

The "two-hump" evolution of ethyl carbamate (EC) and key precursor cyanide during Chinese Baijiu solid-state distillation

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