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[Hepatotoxic substances in Brazilian rum]
M Mincis1, K Mizuta, E Bulhões
1Disciplina de Gastroenterologia Clínica, Escola Paulista de Medicina, Istituto de Pesquisas Technológicas de São Paulo S.A.--IPT.
Revista Da Associacao Medica Brasileira (1992)
|October 1, 1993
Summary
Brazilian "pingas" (sugarcane liquor) may pose health risks due to elevated iron levels, potentially causing liver damage with excessive consumption. Further research is recommended to confirm these findings and assess synergistic effects.
Area of Science:
- Food Chemistry
- Toxicology
- Analytical Chemistry
Context:
- Brazilian "pingas" (sugarcane liquor) are popular beverages.
- Potential for toxic contaminants in distilled spirits requires investigation.
- Consumer health risks associated with beverage composition are a public health concern.
Purpose:
- To determine if Brazilian "pingas" contain toxic agents beyond ethanol.
- To quantify levels of specific metals (iron, copper, zinc) and volatile organic compounds.
- To assess potential health risks, particularly liver damage, from "pinga" consumption.
Summary:
- Eight "pinga" samples were analyzed for iron, copper, zinc, ethanol, acetaldehyde, n-propanol, ethyl acetate, isobutane, and isoamylic alcohol.
- Atomic absorption and gas chromatography-mass spectrometry methods were employed.
- Samples 1 and 8 exhibited iron levels (0.57 mg/L and 0.38 mg/L) exceeding permissible limits.
Impact:
- Elevated iron levels in "pinga" may pose a health risk, especially with high and prolonged consumption.
- A potential synergistic interaction between alcohol and iron warrants further investigation.
- Findings highlight the need for stricter quality control in "pinga" production and further toxicological studies.