Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Lead in alcoholic beverages.

J C Sherlock, C J Pickford, G F White

    Food Additives and Contaminants
    |October 1, 1986
    PubMed
    Summary
    This summary is machine-generated.

    Lead levels in alcoholic beverages were analyzed following concerns about alcohol consumption and blood lead levels. Draught beer and wine from lead-capped bottles showed higher lead concentrations, posing potential health risks.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    Mechanisms of Bacterial Extracellular Electron Exchange.

    Advances in microbial physiology·2016
    Same author

    Lead in food and the diet.

    Environmental geochemistry and health·2013
    Same author

    Colonization of biofilms by bacteria capable of biodegrading sodium dodecyl sulphate (SDS) at clean and polluted riverine sites.

    Microbial ecology·2013
    Same author

    Analysis of nitroxide spin label motion in a protein-protein complex using multiple frequency EPR spectroscopy.

    Journal of magnetic resonance (San Diego, Calif. : 1997)·2007
    Same author

    Osmotically induced shape changes of large unilamellar vesicles measured by dynamic light scattering.

    Biophysical journal·2001
    Same author

    Complete denitration of nitroglycerin by bacteria isolated from a washwater soakaway.

    Applied and environmental microbiology·2001
    Same journal

    Update on the progress in acrylamide and furan research. Proceedings of the DG Sanco/CIAA sponsored workshop "Acrylamide" and joint DG Sanco/EFSA/DG JRC workshop "Furan in food." March 16-17, 20006 and May 19, 2006, respectively. Brussels, Belgium.

    Food additives and contaminants·2008
    Same journal

    Food additives and contaminants.

    Food additives and contaminants·2007
    Same journal

    Index of authors---volume 24.

    Food additives and contaminants·2007
    Same journal

    High-performance liquid chromatographic method for the simultaneous detection of the adulteration of cereal flours with melamine and related triazine by-products ammeline, ammelide, and cyanuric acid.

    Food additives and contaminants·2007
    Same journal

    Mycotoxin occurrence and Aspergillus flavus soil propagules in a corn and cotton glyphosate-resistant cropping systems.

    Food additives and contaminants·2007
    Same journal

    Occurrence and fate of Fusarium mycotoxins during commercial processing of oats in the UK.

    Food additives and contaminants·2007
    See all related articles

    Area of Science:

    • Environmental Science
    • Public Health
    • Food Safety

    Background:

    • Previous findings indicated a positive association between alcohol consumption and blood lead concentrations in middle-aged men.
    • The Royal Commission on Environmental Pollution recommended an investigation into lead content in alcoholic beverages.

    Purpose of the Study:

    • To quantify lead levels in various alcoholic beverages, including beer and wine.
    • To assess the impact of beverage handling (e.g., pouring) on lead concentration.
    • To evaluate potential contributions of alcoholic beverages to overall lead exposure.

    Main Methods:

    • Analysis of lead concentrations in canned, bottled, and draught beers.
    • Analysis of lead concentrations in wines, including those from lead-capped bottles.

    Related Experiment Videos

  • Comparison of lead levels before and after pouring beverages.

    • Main Results:

    • Most canned and bottled beers had low lead levels (≤10 µg/l).
    • Nearly half of draught beers exceeded 10 µg/l, with 4% over 100 µg/l.
    • Wine from lead-capped bottles showed significant lead increases upon pouring (up to 1890 µg/l).

    Conclusions:

    • Consumption of beer with 50 µg/l lead can substantially increase blood lead levels.
    • Drinking 1 liter of wine with 150 µg/l lead daily can significantly contribute to blood lead.
    • Lead-capped bottles are a critical source of lead contamination in wine.