Occurrence of carcinogenic aldehydes in alcoholic beverages from Asia

Lachenmeier, Dirk W.; Monakhova, Yulia B.; Rehm, Jürgen; Kuballa, Thomas; Straub, Irene

doi:10.7895/ijadr.v2i2.88

Cited by 11 publications

(10 citation statements)

References 10 publications

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“…Fourth, just in case the amount of acetaldehyde naturally included in alcoholic beverages is associated with acetaldehyde concentration in urine, types of alcoholic beverages consumed may bias our findings. Alcoholic beverages were reported to include acetaldehyde and the amount of acetaldehyde considerably varied by types of alcoholic beverages . However, acetaldehyde in alcoholic beverages was unlikely to influence acetaldehyde concentration in urine, given that blood acetaldehyde concentration was not significantly different by types of alcoholic beverages .…”

Section: Discussionmentioning

confidence: 99%

“…Alcoholic beverages were reported to include acetaldehyde and the amount of acetaldehyde considerably varied by types of alcoholic beverages. 23,24 However, acetaldehyde in alcoholic beverages was unlikely to influence acetaldehyde concentration in urine, given that blood acetaldehyde concentration was not significantly different by types of alcoholic beverages. 25 Thus, the impact of differences in acetaldehyde between types of alcoholic beverages on our findings may be small.…”

Section: Cancer Epidemiologymentioning

confidence: 99%

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Alcohol consumption and bladder cancer risk with or without the flushing response: The Japan Public Health Center‐based Prospective Study

Masaoka

Matsuo

Sawada³

et al. 2017

Intl Journal of Cancer

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The association between alcohol consumption and bladder cancer risk has been insufficiently investigated in East Asian populations, who frequently have the inactive enzyme for metabolizing acetaldehyde. Given that acetaldehyde associated with alcohol consumption is assessed as a carcinogen, consideration of differences in acetaldehyde exposure would aid accuracy in assessing the bladder cancer risk associated with alcohol consumption. Here, we conducted a population-based cohort study in Japan to examine this association, including information on the flushing response as a surrogate marker of the capacity of acetaldehyde metabolism. Hazard ratios (HR) and 95% confidence intervals (CI) were estimated using multivariate Cox proportional hazard models. During follow up from 1990 through 2012 for the 95,915 subjects (45,649 men and 50,266 women, aged 40-69 years), 354 men and 110 women were newly diagnosed with bladder cancer. No significant association between alcohol consumption and bladder cancer risk was observed in the overall analysis. Among male flushers, HRs were 1.04 (95% CI 0.70-1.54), 1.67 (1.16-2.42), 1.02 (0.62-1.67) and 0.63 (0.33-1.20) for alcohol consumption of 1-150, 151-300, 301-450, >450 g/week of pure ethanol compared with non-drinkers and occasional drinkers, respectively, indicating an inverted U-shaped association between alcohol consumption and bladder cancer risk. In contrast, no significant association was identified among male non-flushers. The marginally significant interaction between alcohol consumption and the flushing response (p for interaction = 0.083) may support our hypothesis that acetaldehyde derived from alcohol consumption is associated with bladder cancer risk. A prospective study considering polymorphisms of genes involved in acetaldehyde metabolism is warranted.

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Section: Discussionmentioning

confidence: 99%

Section: Cancer Epidemiologymentioning

confidence: 99%

Alcohol consumption and bladder cancer risk with or without the flushing response: The Japan Public Health Center‐based Prospective Study

Masaoka

Matsuo

Sawada³

et al. 2017

Intl Journal of Cancer

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“…Acetaldehyde exposure contributes to cancer risk (Lachenmeier and Sohnius, 2008;Lachenmeier et al, 2013). Pflaum and colleagues (2016) noted the greatest cancer risk was for humans who have an inactive gene for producing the enzyme required to metabolize acetaldehyde.…”

Section: Acetaldehydementioning

confidence: 99%

Composition of Unrecorded Distilled Alcohol (bai jiu) Produced in Small Rural Factories in Central China

Newman

Qian

Tamrakar

et al. 2016

Alcoholism Clin & Exp Res

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Background: Unrecorded traditional distilled spirits (bai jiu, 白酒) are made and used throughout rural China for everyday use and special occasions. Nearly every town or village has a distiller to supply the demand. In rural China, distilling bai jiu is legal and regulated lightly or not at all. The World Health Organization estimates that as much as 25% of all alcohol consumed in China is unrecorded alcohol, of which an unknown portion is unrecorded bai jiu. Little is known about the composition of unrecorded Chinese spirits from rural parts of the country. This study focused on white spirits because the high ethanol (EtOH) concentration makes them more likely to contribute to health risks compared to other types of lower alcohol by volume (ABV) Chinese unrecorded alcohol.Methods: Researchers purchased samples of Chinese white spirits from small-factory distillers in central China. An independent laboratory conducted the analysis. Alcohol strength (ABV) was determined by hydrometer. Gas chromatography was used to determine the concentration of volatile organic compounds: EtOH, methanol, acetaldehyde, ethyl acetate, and higher alcohols. Samples were tested for 3 heavy metals-arsenic, cadmium, and lead. We used the guidelines developed by the Alcohol Measures for Public Health Research Alliance (AMPHORA) of the European Commission to assess risk.Results: ABV ranged from 35.7 to 61.4%, and 58 of the 61 samples exceeded 40% ABV. The concentration of methanol, ethyl acetate, lead, arsenic, and cadmium was below AMPHORA guideline. The sum of higher alcohols exceeded the AMPHORA maximum in just 1 sample. Forty of the 61 samples had acetaldehyde levels beyond the AMPHORA guideline.Conclusions: The unrecorded Chinese alcohols we analyzed had a high EtOH concentration-a public health concern that is also presented by recorded alcohols. The high percentage of samples (65.5%) that had elevated acetaldehyde suggests the need to investigate the causes for this result and the need for steps to reduce acetaldehyde levels. The cumulative long-term risks of using high EtOH and high acetaldehyde Chinese spirits are heightened by the percentage of people in China who have a genetic trait for impaired acetaldehyde metabolism.

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“…Formaldehyde is formed during alcoholic fermentation through the oxidation of methanol, which occurs in the hydrolysis of pectin present in grape (DOROKHOV et al, 2015). Moreover, the presence of formaldehyde in wine may be derived from the use of disinfectants containing this aldehyde for the hygiene of the winery equipment (LACHENMEIER et al, 2013).…”

Section: Formaldehydementioning

confidence: 99%

Carbonyl compounds in wine: factors related to presence and toxic effects

Lago

Welke

2019

Cienc. Rural

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The objective of this study was to review technological and toxicological factors related to presence of carbonyl compounds found in wines, including acetaldehyde, formaldehyde, acrolein, ethyl carbamate (EC) and furfural. Acetaldehyde and formaldehyde may be formed through the ethanol and methanol oxidation, respectively. Acrolein may arise as a thermal degradation product of glycerol, amino acids, carbohydrates and triglycerides or by metabolic activity of microorganisms. In addition, acrolein and furfural are formed during wood combustion; therefore, these aldehydes may be present in raw materials due to the environmental contamination. Furfural is also a product of the Maillard reaction formed from sugars and amino acids, while ethyl carbamate occurs through the reaction between urea and ethanol. These compounds may react with SO 2 and phenolic compounds to form non-volatile adducts, which positively modulates color stability, astringency and aroma in wine. However, when ingested through wine, electrophilic carbonyl compounds may form adducts with nucleophilic targets, such as DNA, resulting in genotoxicity along the gastrointestinal tract. Furthermore, carbonyl compounds induce the increase of reactive oxygen species and can trigger apoptosis, in addition to hepatocellular adenoma and carcinoma as a consequence of chronic hepatotoxicity. Neurodegenerative diseases may be related to the exposure to carbonyl compounds. Therefore, strategies to reduce the levels of these compounds should be studied in order to get the most out of the beneficial functional properties of wine consumption. RESUMO: O objetivo deste estudo foi revisar os fatores tecnológicos e toxicológicos relacionados à presença de compostos carbonílicos encontrados em vinhos, incluindo acetaldeído, formaldeído, acroleína, carbamato de etila (CE) e furfural. O acetaldeído e o formaldeído podem ser formados através da oxidação do etanol e do metanol, respectivamente. A acroleína pode surgir como um produto de degradação térmica de glicerol, aminoácidos, carboidratos e triglicerídeos ou pela atividade metabólica de microorganismos. Além disso, a acroleína e o furfural são formados durante a combustão da madeira. Portanto, esses aldeídos podem estar presentes nas matérias-primas devido à contaminação ambiental. O furfural é também um produto da reação de Maillard formado a partir de açúcares e aminoácidos, enquanto o carbamato de etila ocorre através da reação entre uréia e etanol. Estes compostos podem reagir com SO 2 e compostos fenólicos para formar adutos não voláteis, que modulam positivamente a estabilidade da cor, adstringência e aroma no vinho. No entanto, quando ingeridos através do vinho, os compostos carbonílicos que são eletrofílicos podem formar adutos com alvos nucleofílicos, como o DNA, resultando em genotoxicidade ao longo do trato gastrintestinal. Além disso, os compostos carbonílicos também induzem o aumento de espécies reativas de oxigênio e podem desencadear a apoptose, além de adenoma e carcinoma hepatocelular como consequência d...

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Occurrence of carcinogenic aldehydes in alcoholic beverages from Asia

Cited by 11 publications

References 10 publications

Alcohol consumption and bladder cancer risk with or without the flushing response: The Japan Public Health Center‐based Prospective Study

Alcohol consumption and bladder cancer risk with or without the flushing response: The Japan Public Health Center‐based Prospective Study

Composition of Unrecorded Distilled Alcohol (bai jiu) Produced in Small Rural Factories in Central China

Carbonyl compounds in wine: factors related to presence and toxic effects

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