Choi B, Ryu D, Kim C-I, Lee J-Y, Choi A, Koh E
a Major of Food & Nutrition, Division of Applied Food System , Seoul Women's University , Seoul , Korea.
b Bureau of Health Industry Promotion , Korea Health Industry Development Institute , Osong , Chungcheongbuk-do , Korea.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2017 Nov;34(11):1885-1892. doi: 10.1080/19440049.2017.1364433. Epub 2017 Sep 4.
The occurrence of ethyl carbamate was investigated in fermented foods and alcoholic beverages of the Korean total diet study. The concentrations of ethyl carbamate ranged from not detected to 166.5 μg kg. Dietary exposure to ethyl carbamate was estimated by the probabilistic method. Estimated intakes of ethyl carbamate from foods and alcoholic beverages were 4.12 ng kg body weight (bw) per day for average consumers and 12.37 ng kg bw/day for 95th percentile high consumers. The major foods contributing to ethyl carbamate exposure were soy sauce (63%), followed by maesilju (plum liqueur, 30%), whisky (5%), and bokbunjaju (black raspberry wine, 2%). On the basis of the benchmark dose lower confidence limit 10% (BMDL) of 0.3 mg kg bw/day, margins of exposure were 128,000 for mean exposure and 40,000 for 95th percentile exposure. This indicates that the exposure of the Korean general population for ethyl carbamate is of low concern. However, careful vigilance should be continued for high consumers of fermented foods and alcoholic beverages.
在韩国总膳食研究的发酵食品和酒精饮料中对氨基甲酸乙酯的出现情况进行了调查。氨基甲酸乙酯的浓度范围为未检出至166.5微克/千克。通过概率方法估算了膳食中氨基甲酸乙酯的暴露量。普通消费者从食品和酒精饮料中摄入氨基甲酸乙酯的估计量为每天4.12纳克/千克体重（bw），第95百分位的高摄入量消费者为12.37纳克/千克bw/天。导致氨基甲酸乙酯暴露的主要食物是酱油（63%），其次是梅实酒（李子利口酒，30%）、威士忌（5%）和覆盆子酒（2%）。根据基准剂量下限10%（BMDL）为0.3毫克/千克bw/天，平均暴露的暴露边际为128,000，第95百分位暴露的暴露边际为40,000。这表明韩国普通人群对氨基甲酸乙酯的暴露风险较低。然而，对于发酵食品和酒精饮料的高摄入量消费者应继续保持密切关注。
