$Unique_ID{BRK02141}
$Pretitle{}
$Title{Urethane Levels in Alcoholic Beverages}
$Subject{wine cancer urethane alcohol ethyl carbamate FDA}
$Volume{}
$Log{}

Copyright (c) 1993  Tribune Media Services, Inc.


Urethane Levels in Alcoholic Beverages


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QUESTION:  My wife insists that there is a chemical in wine that can produce a
cancer, that everybody knows about this, even the FDA, but that no one is
doing anything to protect us.  Could you please look into this and let us know
where we stand?  I am sure you can find out the truth.

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ANSWER:  It wasn't hard to discover the answer to your question for a great
many people do know about it and a great deal is being done.  To start with,
the chemical in question is called "urethane," a natural product of the
fermentation process by which yeast turns fruit juice into wine.  It is also
known as ethyl carbamate and it is not a product of any new technology, with
some amounts present in many alcoholic beverages, differing significantly in
quantity from one alcoholic product to another, and even between bottles of
the same variety or brand.  Both the FDA and the Bureau of Alcohol, Tobacco
and Firearms (I'll bet you didn't know there was one) have sampled some of the
products on the market.  Imported fruit brandies had the highest levels about
1,200 parts per billion (ppb), sake next with about 300 ppb, then bourbon with
150 ppb.  Ordinary grape table wines only have about 13 ppb, but dessert wines
can contain up to 115 ppb.  The problem is that no one knows just how much
risk these amounts present, for the studies, being conducted at the FDA's
request by the National Toxicology Program, are not yet completed.
     However, no one is waiting around, and the industry, lead by The
Distilled Spirits Council of the United States, the American Association of
Vintners, and the Wine Institute are all pursuing strategies which are
calculated to lower the quantities of urethane in all alcoholic beverages.
These include changes in wine growing (lowering the amount of fertilizers
used), using a new type of yeast in the fermentation process, and making
modifications in their manufacturing plants and processes.  Recent testings
have shown marked reductions in the urethane contained in recently processed
alcoholic beverages.  For now, there seems little for the moderate consumer of
spirits to be concerned about, but prudence would seem to dictate limiting the
consumption of products containing high levels of urethane, such as fruit
brandies.  In general domestic products contain less urethane than imported
brands.

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The material contained here is "FOR INFORMATION ONLY" and should not replace
the counsel and advice of your personal physician.  Promptly consulting your
doctor is the best path to a quick and successful resolution of any medical
problem.