Trius-Soler Marta, Praticò Giulia, Gürdeniz Gözde, Garcia-Aloy Mar, Canali Raffaella, Fausta Natella, Brouwer-Brolsma Elske M, Andrés-Lacueva Cristina, Dragsted Lars Ove
Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, 1958, Frederiksberg C, Denmark.
Polyphenol Research Laboratory, Department of Nutrition, Food Sciences and Gastronomy, XIA School of Pharmacy and Food Sciences, University of Barcelona, 08028, Barcelona, Spain.
Genes Nutr. 2023 Apr 19;18(1):7. doi: 10.1186/s12263-023-00726-1.
The predominant source of alcohol in the diet is alcoholic beverages, including beer, wine, spirits and liquors, sweet wine, and ciders. Self-reported alcohol intakes are likely to be influenced by measurement error, thus affecting the accuracy and precision of currently established epidemiological associations between alcohol itself, alcoholic beverage consumption, and health or disease. Therefore, a more objective assessment of alcohol intake would be very valuable, which may be established through biomarkers of food intake (BFIs). Several direct and indirect alcohol intake biomarkers have been proposed in forensic and clinical contexts to assess recent or longer-term intakes. Protocols for performing systematic reviews in this field, as well as for assessing the validity of candidate BFIs, have been developed within the Food Biomarker Alliance (FoodBAll) project. The aim of this systematic review is to list and validate biomarkers of ethanol intake per se excluding markers of abuse, but including biomarkers related to common categories of alcoholic beverages. Validation of the proposed candidate biomarker(s) for alcohol itself and for each alcoholic beverage was done according to the published guideline for biomarker reviews. In conclusion, common biomarkers of alcohol intake, e.g., as ethyl glucuronide, ethyl sulfate, fatty acid ethyl esters, and phosphatidyl ethanol, show considerable inter-individual response, especially at low to moderate intakes, and need further development and improved validation, while BFIs for beer and wine are highly promising and may help in more accurate intake assessments for these specific beverages.
饮食中酒精的主要来源是酒精饮料，包括啤酒、葡萄酒、烈酒、甜酒和苹果酒。自我报告的酒精摄入量可能会受到测量误差的影响，从而影响目前已确立的酒精本身、酒精饮料消费与健康或疾病之间流行病学关联的准确性和精确性。因此，对酒精摄入量进行更客观的评估将非常有价值，这可以通过食物摄入量生物标志物（BFI）来实现。在法医和临床环境中已经提出了几种直接和间接的酒精摄入量生物标志物，以评估近期或长期的摄入量。食品生物标志物联盟（FoodBAll）项目已经制定了在该领域进行系统评价以及评估候选BFI有效性的方案。本系统评价的目的是列出并验证乙醇摄入量本身的生物标志物，不包括滥用标志物，但包括与常见酒精饮料类别相关的生物标志物。根据已发表的生物标志物评价指南，对提议的酒精本身及每种酒精饮料的候选生物标志物进行了验证。总之，酒精摄入量的常见生物标志物，如葡萄糖醛酸乙酯、硫酸乙酯、脂肪酸乙酯和磷脂酰乙醇，个体间反应差异较大，尤其是在低至中等摄入量时，需要进一步开发和改进验证方法，而啤酒和葡萄酒的BFI很有前景，可能有助于更准确地评估这些特定饮料的摄入量。
