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Food Chem. 2014 Jul 1;154:26-31. doi: 10.1016/j.foodchem.2013.12.098. Epub 2014 Jan 8.

Risk assessment for the Italian population of acetaldehyde in alcoholic and non-alcoholic beverages.

Author information

1
Department of Environmental Health Sciences, IRCCS - Istituto di Ricerche Farmacologiche Mario Negri, via Giuseppe La Masa 19, 20156 Milan, Italy. Electronic address: viviana.paiano@marionegri.it.
2
Department of Environmental Health Sciences, IRCCS - Istituto di Ricerche Farmacologiche Mario Negri, via Giuseppe La Masa 19, 20156 Milan, Italy.
3
Department of Epidemiology, IRCCS - Istituto di Ricerche Farmacologiche Mario Negri, via Giuseppe La Masa 19, 20156 Milan, Italy.

Abstract

Acetaldehyde is a naturally-occurring carcinogenic compound, present in different food items, especially in alcoholic beverages. The aims of this study were to measure acetaldehyde concentration in different beverages consumed in Italy and to estimate the potential cancer risk. The analytical procedure was based on headspace solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS), using the isotopic dilution method. The margin of exposure (MOE) approach of the European Food Safety Authority (EFSA) was used for risk characterisation. The highest concentrations (median, min-max) were detected in grappa samples (499, 23.4-1850mg/l), followed by fruit-based liqueurs and spirits (62.0, 5.23-483mg/l) and wine (68.0, 18.1-477mg/l); the lowest were detected in gin (0.91, 0.78-1.90mg/l). The lowest MOE was estimated for high wine consumers (69). These results suggest that regulatory measures and consumer guidance may be necessary for acetaldehyde in beverages.

KEYWORDS:

Acetaldehyde; Alcohol; Carcinogenicity; Human exposure; Risk

PMID:
24518311
DOI:
10.1016/j.foodchem.2013.12.098
[Indexed for MEDLINE]
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