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Monitoring, exposure and risk assessment of formaldehyde in alcoholic beverages in Korea

Title
Monitoring, exposure and risk assessment of formaldehyde in alcoholic beverages in Korea
Authors
LeeJi-YoonKimMeehyeImHobinYoung-SukJongdae
Ewha Authors
김영석김미혜
SCOPUS Author ID
김영석scopusscopus; 김미혜scopus
Issue Date
2024
Journal Title
Food Additives and Contaminants - Part A
ISSN
1944-0049JCR Link
Citation
Food Additives and Contaminants - Part A vol. 41, no. 3, pp. 237 - 248
Keywords
Formaldehydeliquid chromatography-mass spectrometrymonitoringrisk assessment
Publisher
Taylor and Francis Ltd.
Indexed
SCIE; SCOPUS WOS scopus
Document Type
Article
Abstract
Formaldehyde occurs naturally in food and alcoholic beverages. Formaldehyde and alcoholic beverages can cause various health problems, including irritation of the eyes, nose, and throat, respiratory problems, and skin rashes. Alcoholic beverage samples (N = 236) were collected and analyzed for formaldehyde by liquid chromatography-tandem mass spectrometry. The highest average concentrations were detected in fruit wines (1.71 µg/g), followed by wines (1.15 µg/g), cheongju (0.95 µg/g), soju (0.85 µg/g), takju (0.64 µg/g) and beers (0.61 µg/g). We assessed the exposure and risk assessment to formaldehyde from alcoholic beverages based on the monitoring data for the general population and consumers in Korea using various schemes for point estimation. The daily intakes of formaldehyde for the general population and consumers were estimated to be 83 µg and 1202 µg, respectively. The mean hazard indexes (HI) for the general population and consumers in Korea were 0.009 and 0.132, respectively. On the other hand, the mean hazard indexes (HI) for the general population and consumers in Korea were 0.009 and 0.132, respectively. The exposure to formaldehyde in these alcoholic beverages for the Korean population was shown to be of low concern, but it is necessary to monitor the level of formaldehyde in alcoholic beverages and continuously conduct exposure assessment for consumers. © 2024 Taylor & Francis Group, LLC.
DOI
10.1080/19440049.2024.2306540
Appears in Collections:
공과대학 > 식품생명공학과 > Journal papers
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