The consumption of alcoholic beverages has been classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC) since 1988. More recently, in 2010, ethanol as the major constituent of alcoholic beverages and its metabolite acetaldehyde were also classified as carcinogenic to humans. Alcoholic beverages as multi-component mixtures may additionally contain further known or suspected human carcinogens as constituent or contaminant. This review will discuss the occurrence and toxicology of eighteen carcinogenic compounds (acetaldehyde, acrylamide, aflatoxins, arsenic, benzene, cadmium, ethanol, ethyl carbamate, formaldehyde, furan, glyphosate, lead, 3-MCPD, 4-methylimidazole, N-nitrosodimethylamine, pulegone, ochratoxin A, safrole) occurring in alcoholic beverages as identified based on monograph reviews by the IARC. For most of the compounds of alcoholic beverages, quantitative risk assessment provided evidence for only a very low risk (such as margins of exposure above 10,000). The highest risk was found for ethanol, which may reach exposures in ranges known to increase the cancer risk even at moderate drinking (margin of exposure around 1). Other constituents that could pose a risk to the drinker were inorganic lead, arsenic, acetaldehyde, cadmium and ethyl carbamate, for most of which mitigation by good manufacturing practices is possible. Nevertheless, due to the major effect of ethanol, the cancer burden due to alcohol consumption can only be reduced by reducing alcohol consumption in general or by lowering the alcoholic strength of beverages.

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BackgroundElectronic cigarettes (e-cigarettes) are advertised to tobacco users as a tool to decrease cigarette consumption and to reduce toxic exposure associated with conventional tobacco smoking. Little is known about the compounds contained in such products, their exposure and long-term health effects.MethodsNMR spectroscopy was used to ascertain the content of several constituents of e-cigarette liquids including nicotine, solvents and some bioactive flavour compounds. Risk assessment was based on probabilistic exposure estimation and comparison with toxicological thresholds using the margin of exposure (MOE) approach.ResultsIn 54 samples of e-cigarette liquids, the average nicotine content was 11 mg/ml. Only 18 from 23 samples were confirmed as nicotine-free samples and in one e-cigarette liquid nicotine was not detected while being declared on the labelling. Major compounds of e-cigarette liquids include glycerol (average 37 g/100 g), propylene glycol (average 57 g/100 g) and ethylene glycol (average 10 g/100 g). Furthermore, 1,3-propanediol, thujone and ethyl vanillin were detected in some samples. The average exposure for daily users was estimated as 0.38 mg/kg bw/day for nicotine, 8.9 mg/kg bw/day for glycerol, 14.5 mg/kg bw/day for 1,2-propanediol, 2.1 mg/kg bw/day for ethylene glycol, and below 0.2 mg/kg bw/day for the other compounds. The MOE was below 0.1 for nicotine, but all other compounds did not reach MOE values below 100 except ethylene glycol and 1,2-propanediol.ConclusionsNMR spectroscopy is a useful and rapid method to simultaneously detect several ingredients in e-cigarette liquids. From all compounds tested, only nicotine may reach exposures that fall into a high risk category with MOE <1. Therefore, e-cigarette liquid products should be subjected to regulatory control to ensure consistent nicotine delivery. Solvents with more favourable toxicological profiles should be used instead of ethylene glycol and 1,2-propanediol, which may fall into a risk category with MOE < 100.

The 400 MHz (1)H NMR analysis of alcoholic beverages using standard pulse programs lacks the necessary sensitivity to detect minor constituents such as methanol, acetaldehyde or ethyl acetate. This study investigates the application of a shaped pulse sequence during the relaxation delay to suppress the eight (1)H NMR frequencies of water and ethanol (the OH singlet of both water and ethanol, as well as the CH(2) quartet and CH(3) triplet of ethanol). The sequence of reference measurement for frequency determination followed by the suppression experiment is controlled by a macro in the acquisition software so that a measurement under full automation is possible (12 min per sample total time). Additionally, sample preparation was optimized to avoid precipitation, which is facilitated by 1:1 dilution with ethanol and pH 7.4 buffer. Compared with the standard water presaturation pulse program, the eightfold suppression allowed a significantly higher setting of receiver gain without receiver overflow, which significantly increased the signal-to-noise ratio by an average factor of 10. The signal intensities increased by a factor of 20. The resulting limits of detection (below 1 g/hl of pure alcohol) now allow the control of legal requirements for minor compounds in alcoholic beverages.

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400 MHz nuclear magnetic resonance (NMR) spectroscopy and multivariate data analysis techniques were used in the context of food surveillance to measure 328 honey samples with1H and13C NMR. Using principal component analysis (PCA), clusters of honeys from the same botanical origin were observed. The chemical shifts of the principal monosaccharides (glucose and fructose) were found to be mostly responsible for this differentiation. Furthermore, soft independent modeling of class analogy (SIMCA) and partial least squares discriminant analysis (PLS-DA) could be used to automatically classify spectra according to their botanical origin with 95–100% accuracy. Direct quantification of 13 compounds (carbohydrates, aldehydes, aliphatic and aromatic acids) was additionally possible using external calibration curves and applying TSP as internal standard. Hence, NMR spectroscopy combined with chemometrics is an efficient tool for simultaneous identification of botanical origin and quantification of selected constituents of honeys.

Furan is a possible human carcinogen (IARC group 2B) with widespread occurrence in many types of foods. In this study, a survey of furan contamination in 230 commercially jarred ready-to-eat infant food products was conducted using headspace sampling in combination with gas chromatography and mass spectrometry (HS-GC/MS) with a detection limit of 0.2 microg kg(-1). The incidence of furan contamination in jarred infant beverages, cereals and fruits was relatively low, with average concentrations below 10 microg kg(-1). Significantly higher concentrations were found in pasta (34.8 +/- 14.5 microg kg(-1)), meals containing meat (28.2 +/- 15.0 microg kg(-1)), and meals containing vegetables (31.2 +/- 17.3 microg kg(-1)). The average exposure of 6-month-old infants to furan was estimated to be 0.2 microg per kg bodyweight per day. The margin of exposure calculated using the T25 dose descriptor would be 2692, which points to a possible public health risk. In contrast to commercially jarred food products, none of 20 freshly home-prepared baby foods contained furan above the limit of detection. Only after re-heating in closed vessels was furan found to have formed. Furan was especially prevalent in reheated foods containing potatoes, with values ranging between 2.3 and 29.2 microg kg(-1). The formation of furan in potato-containing baby foods was increased by addition of ascorbic acid, by longer heating times above 1 h and by temperatures above 50 degrees C. Research regarding reduction of furan in commercial baby foods should be conducted, with a priority aimed at reducing this heat-induced contaminant without concomitantly increasing the microbiological risk.

Ethyl carbamate (urethane, C(2)H(5)OCONH(2)) is a known genotoxic carcinogen of widespread occurrence in fermented food and beverages with highest concentrations found in stone-fruit spirits. Between 1986 and 2004, 631 cherry, plum or mirabelle (yellow plum) spirits were analysed for ethyl carbamate using gas chromatography in combination with mass spectrometry after extrelut extraction. The ethyl carbamate concentration of the samples ranged between 0.01 mg l(-1) and 18 mg l(-1) (mean 1.4 mg l(-1)). After exposure of the samples to UV light, significantly (p=0.001) higher concentrations between 0.01 mg l(-1) and 26 mg l(-1) (mean 2.3 mg l(-1)) were found. The ethyl carbamate concentration increased on average by 1.3 mg l(-1). A linear correlation between the year of sampling and ethyl carbamate concentration showed a statistically significant but very slight decrease (R=-0.10, p=0.024). However, if only samples which officially were non-compliant were considered exceeding the upper limit of 0.4 mg l(-1) more than twice, a significant reduction (R =-0.56, p=0.018) of the quota was evident. This shows that measures to reduce ethyl carbamate were successfully introduced in many distilleries. However, nearly 20 years after the first warnings about ethyl carbamate in spirit drinks, the problem persists especially in products derived from small distilleries. During experimental production of stone-fruit spirits using state-of-the-art technologies, it was shown that the occurrence of ethyl carbamate in stone fruit spirits is preventable. Even for small distilleries, simple possibilities like destoning exist to minimize the ethyl carbamate content.