2006
DOI: 10.1002/jsfa.2681
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Quantification of ethyl carbamate in soy sauce consumed in Korea and estimated daily intakes by age

Abstract: To estimate the daily intake of ethyl carbamate (EC, a possible human carcinogen) from soy sauce consumed in Korea, 136 soy sauce samples were collected from various regions and analysed by gas chromatography/selected ion mode mass spectrometry (GC/SIM-MS). The distribution of EC varied significantly among samples, ranging from not detected to 128.9 µg kg −1 , with the highest level in Japanese-style soy sauce. Based on individual intakes in the Complementary Report on 1998 National Health and Nutrition Survey… Show more

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Cited by 11 publications
(7 citation statements)
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“…Wu et al found that soy sauce from Zhejiang Province contained 8–108 μg/L of EC, with an average level of 47 μg/L [4]. Koh and Kwon reported that the maximum EC content in Japanese-style soy sauce reached 128.9 μg/L [5]. Soy sauce has become the most remarkable source of EC exposure in some Asian countries due to its high consumption, especially among children [6,7].…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…Wu et al found that soy sauce from Zhejiang Province contained 8–108 μg/L of EC, with an average level of 47 μg/L [4]. Koh and Kwon reported that the maximum EC content in Japanese-style soy sauce reached 128.9 μg/L [5]. Soy sauce has become the most remarkable source of EC exposure in some Asian countries due to its high consumption, especially among children [6,7].…”
Section: Introductionmentioning
confidence: 99%
“…Our previous study found that ethanol showed a positive correlation with EC in different soy sauce products [14]. In some Japanese-style fermented soy sauce, the general ethanol content was 2%, and EC contents were relatively higher than other soy sauce [5]. However, the ethanol contents of Cantonese soy sauce were much lower than that of Japanese-style fermented soy sauce because no captive yeast is supplied during moromi fermentation, and the effect of low levels of ethanol on EC formation during the whole soy sauce production processes is still unknown.…”
Section: Introductionmentioning
confidence: 99%
“…Ethyl carbamate (EC) is a byproduct generated during fermentation process that belongs to the 2A group of carcinogen (Beland et al, 2005;Coulon et al, 2006). It is widely persisted in brandy, bread, yogurt, Chinese rice wine, and traditional condiment soy sauce (Battaglia et al, 1990;Matsudo et al, 1993;European Food Safety Authority, 2007;Koh & Kwon, 2007;Weber & Sharypov, 2009). EC is formed from various precursors (Ough et al, 1988) through a reaction promoted by heat and acid condition with ethanol (Kitamoto et al, 1991).…”
Section: Introductionmentioning
confidence: 99%
“…Studies on soy sauce have indicated that traditionally fermented varieties generally contain higher EC concentrations than do nonfermented varieties (34,61). In some studies, traditionally fermented soy sauce contained EC concentrations up to 130 μg/L, whereas nonfermented soy sauce contained low or nondetectable concentrations of EC (59,100,170). Other types of fermented soybean products such as miso, tempeh, and natto contained EC at concentrations ranging from nondetectable up to 5 μg/kg (77,151).…”
Section: Soy Sauce and Other Fermented Soybean Productsmentioning
confidence: 99%