Exposure to ethyl carbamate in alcohol-drinking and nondrinking adults and its reduction by simple charcoal filtration

The risk of exposure to ethyl carbamate from the consumption of kimchi, soy sauce, and alcoholic beverages was assessed in alcohol-drinking and nondrinking adults. An alcohol-drinking adult obtains 5.6–9.2 ng/kg bw/day of ethyl carbamate through the addition of kimchi and soy sauce, while a nondrinking adult receives 3.3–4.0 ng/kg bw/day via kimchi and soy sauce alone. The average excess cancer risk of an alcohol-drinking adult (3.9 × 10−7) was also twice higher than that of an adult who does not drink (1.9 × 10−7). We achieved a maximum of 47% and 45% removal of the ethyl carbamate present in diluted spirits and soy sauce, respectively, through a simple charcoal filtration process. This resulted in a reduction of the average daily intakes of ethyl carbamate through diluted spirits and soy sauce from 1.7 and 2.2 ng/kg bw/day to 0.9 and 1.2 ng/kg bw/day, respectively.