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class="affiliations-container fake-truncate js-profile-affiliations"><div><a class="u-tcGrayDarker" href="https://cvua-karlsruhe.academia.edu/">Chemisches und Veterinäruntersuchungsamt Karlsruhe</a>, <a class="u-tcGrayDarker" href="https://cvua-karlsruhe.academia.edu/Departments/Plant_Based_Foods/Documents">Plant-Based Foods</a>, <span class="u-tcGrayDarker">Faculty Member</span></div><div><a class="u-tcGrayDarker" href="https://tu-dresden.academia.edu/">Technische Universität Dresden</a>, <a class="u-tcGrayDarker" href="https://tu-dresden.academia.edu/Departments/Institute_of_Clinical_Psychology_and_Psychotherapy/Documents">Institute of Clinical Psychology and Psychotherapy</a>, <span class="u-tcGrayDarker">Faculty Member</span></div><div><a class="u-tcGrayDarker" href="https://uni-bonn.academia.edu/">Rheinische Friedrich-Wilhelms-Universität Bonn</a>, <a class="u-tcGrayDarker" href="https://uni-bonn.academia.edu/Departments/Food_Chemistry/Documents">Food Chemistry</a>, <span class="u-tcGrayDarker">Alumnus</span></div></div></div></div><div class="sidebar-cta-container"><button class="ds2-5-button hidden profile-cta-button grow js-profile-follow-button" data-broccoli-component="user-info.follow-button" data-click-track="profile-user-info-follow-button" data-follow-user-fname="Dirk" data-follow-user-id="7502613" data-follow-user-source="profile_button" data-has-google="false"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">add</span>Follow</button><button class="ds2-5-button hidden profile-cta-button grow js-profile-unfollow-button" data-broccoli-component="user-info.unfollow-button" data-click-track="profile-user-info-unfollow-button" data-unfollow-user-id="7502613"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">done</span>Following</button></div></div><div class="user-stats-container"><a><div class="stat-container js-profile-followers"><p class="label">Followers</p><p 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/><b>Address: </b>Weissenburger Str. 3, 76187 Karlsruhe, Germany<br /><div class="js-profile-less-about u-linkUnstyled u-tcGrayDarker u-textDecorationUnderline u-displayNone">less</div></div></div><div class="ri-section"><div class="ri-section-header"><span>Interests</span><a class="ri-more-link js-profile-ri-list-card" data-click-track="profile-user-info-primary-research-interest" data-has-card-for-ri-list="7502613">View All (25)</a></div><div class="ri-tags-container"><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="7502613" href="https://www.academia.edu/Documents/in/Food_Chemistry"><div id="js-react-on-rails-context" style="display:none" 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Organoleptical Methodology as Basis for Cancer Risk Assessment Including Feasibility Study","translated_title":"","metadata":{"publication_date":{"day":26,"month":4,"year":2018,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/123560271/What_Temperature_of_Coffee_Exceeds_the_Pain_Threshold_Organoleptical_Methodology_as_Basis_for_Cancer_Risk_Assessment_Including_Feasibility_Study","translated_internal_url":"","created_at":"2024-09-04T10:39:56.387-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7502613,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":117963907,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/117963907/thumbnails/1.jpg","file_name":"download.pdf","download_url":"https://www.academia.edu/attachments/117963907/download_file?st=MTczMjQxMzE3Myw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"What_Temperature_of_Coffee_Exceeds_the_P.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/117963907/download-libre.pdf?1725473308=\u0026response-content-disposition=attachment%3B+filename%3DWhat_Temperature_of_Coffee_Exceeds_the_P.pdf\u0026Expires=1732416772\u0026Signature=P1CR0wwTUmTTmGcinTIxV8BREkHCGy9688oi4DlBpN6bGe7rB7YiSopPUPd1x0nqgamNc-d6d-b9mrDri3x55zjQzDI8uxyTY1bG~vW9WLXWVd4cq0B2ayBjldgqB8E1-5is6qgx0ZQFZK~BjPL2~LOi4Icn8dvo2WZZFVuzPxoFo~gZ9aM96u4Mj0tJpnpZHI9yEO10zWcV4UZx32YQXt3IyYVnWGTFLc8rxGmDsSh3SfqlGVyygcqk0jv1yvsVNh6Iaki-nt~UXomPywh8MQLyecWKn9bwUmjSJq0wUcXXOR4lmI9wcP-T1eHR41oB2BDQjcywp2w0tQmGg6ECGw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"What_Temperature_of_Coffee_Exceeds_the_Pain_Threshold_Organoleptical_Methodology_as_Basis_for_Cancer_Risk_Assessment_Including_Feasibility_Study","translated_slug":"","page_count":12,"language":"en","content_type":"Work","owner":{"id":7502613,"first_name":"Dirk","middle_initials":null,"last_name":"Lachenmeier","page_name":"Lachenmeier","domain_name":"cvua-karlsruhe","created_at":"2013-12-10T20:30:27.045-08:00","display_name":"Dirk Lachenmeier","url":"https://cvua-karlsruhe.academia.edu/Lachenmeier"},"attachments":[{"id":117963907,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/117963907/thumbnails/1.jpg","file_name":"download.pdf","download_url":"https://www.academia.edu/attachments/117963907/download_file?st=MTczMjQxMzE3Myw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"What_Temperature_of_Coffee_Exceeds_the_P.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/117963907/download-libre.pdf?1725473308=\u0026response-content-disposition=attachment%3B+filename%3DWhat_Temperature_of_Coffee_Exceeds_the_P.pdf\u0026Expires=1732416772\u0026Signature=P1CR0wwTUmTTmGcinTIxV8BREkHCGy9688oi4DlBpN6bGe7rB7YiSopPUPd1x0nqgamNc-d6d-b9mrDri3x55zjQzDI8uxyTY1bG~vW9WLXWVd4cq0B2ayBjldgqB8E1-5is6qgx0ZQFZK~BjPL2~LOi4Icn8dvo2WZZFVuzPxoFo~gZ9aM96u4Mj0tJpnpZHI9yEO10zWcV4UZx32YQXt3IyYVnWGTFLc8rxGmDsSh3SfqlGVyygcqk0jv1yvsVNh6Iaki-nt~UXomPywh8MQLyecWKn9bwUmjSJq0wUcXXOR4lmI9wcP-T1eHR41oB2BDQjcywp2w0tQmGg6ECGw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":117963906,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/117963906/thumbnails/1.jpg","file_name":"download.pdf","download_url":"https://www.academia.edu/attachments/117963906/download_file","bulk_download_file_name":"What_Temperature_of_Coffee_Exceeds_the_P.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/117963906/download-libre.pdf?1725473304=\u0026response-content-disposition=attachment%3B+filename%3DWhat_Temperature_of_Coffee_Exceeds_the_P.pdf\u0026Expires=1732416773\u0026Signature=WzG0LHpM2-9KXo2N8mdRXAcR~YKtKFOT97mk9Ovwfk3JizS8Wm9uxILpOho90otIdtToIzL-h4uerBL8RB6mD3LUinTsrITtFce0n2B-yfYpS1rV9MqZQikmV8yjw~pMlhtXPYgjQS-dFMQDAHaKoYG1BfEv8EMJK-x34ffnqIV1qT9riaP5WYt~ja7kJyAuTeULp59yEV~jiFNbVoJuiom4M5tjzxMa9G6nRJn6Sa8~CnEi7WZYY1Eo-P-f55Xf0OYGd4~xeU5-KtaDk-huBghlvOpr4g8TmULl-M4DMBwoFcHVJK7zitkM8C9fr4zDVyTUJbp6Tmok~9gwSfzsVg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":186199,"name":"Foods","url":"https://www.academia.edu/Documents/in/Foods"},{"id":808344,"name":"International Agency","url":"https://www.academia.edu/Documents/in/International_Agency"}],"urls":[{"id":44468011,"url":"https://www.preprints.org/manuscript/201804.0334/v1/download"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207646"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/120207646/The_role_of_acetaldehyde_outside_ethanol_metabolism_in_the_carcinogenicity_of_alcoholic_beverages_Evidence_from_a_large_chemical_survey"><img alt="Research paper thumbnail of The role of acetaldehyde outside ethanol metabolism in the carcinogenicity of alcoholic beverages: Evidence from a large chemical survey" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/120207646/The_role_of_acetaldehyde_outside_ethanol_metabolism_in_the_carcinogenicity_of_alcoholic_beverages_Evidence_from_a_large_chemical_survey">The role of acetaldehyde outside ethanol metabolism in the carcinogenicity of alcoholic beverages: Evidence from a large chemical survey</a></div><div class="wp-workCard_item"><span>Food and Chemical Toxicology</span><span>, Aug 1, 2008</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Acetaldehyde is a volatile compound naturally found in alcoholic beverages, and it is regarded as...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Acetaldehyde is a volatile compound naturally found in alcoholic beverages, and it is regarded as possibly being carcinogenic to humans (IARC Group 2B). Acetaldehyde formed during ethanol metabolism is generally considered as a source of carcinogenicity in alcoholic beverages. However, no systematic data is available about its occurrence in alcoholic beverages and the carcinogenic potential of human exposure to this directly ingested form of acetaldehyde outside ethanol metabolism. In this study, we have analysed and evaluated a large sample collective of different alcoholic beverages (n=1,555). Beer (9+/-7 mg/l, range 0-63 mg/l) had significantly lower acetaldehyde contents than wine (34+/-34 mg/l, range 0-211 mg/l), or spirits (66+/-101 mg/l, range 0-1,159 mg/l). The highest acetaldehyde concentrations were generally found in fortified wines (118+/-120 mg/l, range 12-800 mg/l). Assuming an equal distribution between the beverage and saliva, the residual acetaldehyde concentrations in the saliva after swallowing could be on average 195 microM for beer, 734 microM for wine, 1,387 microM for spirits, or 2,417 microM for fortified wine, which are above levels previously regarded as potentially carcinogenic. Further research is needed to confirm the carcinogenic potential of directly ingested acetaldehyde. Until then, some possible preliminary interventions include the reduction of acetaldehyde in the beverages by improvement in production technology or the use of acetaldehyde binding additives. A re-evaluation of the &amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;generally recognized as safe&amp;amp;amp;amp;amp;amp;amp;amp;amp;#39; status of acetaldehyde is also required, which does not appear to be in agreement with its toxicity and carcinogenicity.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120207646"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120207646"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120207646; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120207646]").text(description); $(".js-view-count[data-work-id=120207646]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120207646; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120207646']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120207646, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=120207646]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120207646,"title":"The role of acetaldehyde outside ethanol metabolism in the carcinogenicity of alcoholic beverages: Evidence from a large chemical survey","translated_title":"","metadata":{"abstract":"Acetaldehyde is a volatile compound naturally found in alcoholic beverages, and it is regarded as possibly being carcinogenic to humans (IARC Group 2B). Acetaldehyde formed during ethanol metabolism is generally considered as a source of carcinogenicity in alcoholic beverages. However, no systematic data is available about its occurrence in alcoholic beverages and the carcinogenic potential of human exposure to this directly ingested form of acetaldehyde outside ethanol metabolism. In this study, we have analysed and evaluated a large sample collective of different alcoholic beverages (n=1,555). Beer (9+/-7 mg/l, range 0-63 mg/l) had significantly lower acetaldehyde contents than wine (34+/-34 mg/l, range 0-211 mg/l), or spirits (66+/-101 mg/l, range 0-1,159 mg/l). The highest acetaldehyde concentrations were generally found in fortified wines (118+/-120 mg/l, range 12-800 mg/l). Assuming an equal distribution between the beverage and saliva, the residual acetaldehyde concentrations in the saliva after swallowing could be on average 195 microM for beer, 734 microM for wine, 1,387 microM for spirits, or 2,417 microM for fortified wine, which are above levels previously regarded as potentially carcinogenic. Further research is needed to confirm the carcinogenic potential of directly ingested acetaldehyde. Until then, some possible preliminary interventions include the reduction of acetaldehyde in the beverages by improvement in production technology or the use of acetaldehyde binding additives. A re-evaluation of the \u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;generally recognized as safe\u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;#39; status of acetaldehyde is also required, which does not appear to be in agreement with its toxicity and carcinogenicity.","publisher":"Elsevier BV","publication_date":{"day":1,"month":8,"year":2008,"errors":{}},"publication_name":"Food and Chemical Toxicology"},"translated_abstract":"Acetaldehyde is a volatile compound naturally found in alcoholic beverages, and it is regarded as possibly being carcinogenic to humans (IARC Group 2B). Acetaldehyde formed during ethanol metabolism is generally considered as a source of carcinogenicity in alcoholic beverages. However, no systematic data is available about its occurrence in alcoholic beverages and the carcinogenic potential of human exposure to this directly ingested form of acetaldehyde outside ethanol metabolism. In this study, we have analysed and evaluated a large sample collective of different alcoholic beverages (n=1,555). Beer (9+/-7 mg/l, range 0-63 mg/l) had significantly lower acetaldehyde contents than wine (34+/-34 mg/l, range 0-211 mg/l), or spirits (66+/-101 mg/l, range 0-1,159 mg/l). The highest acetaldehyde concentrations were generally found in fortified wines (118+/-120 mg/l, range 12-800 mg/l). Assuming an equal distribution between the beverage and saliva, the residual acetaldehyde concentrations in the saliva after swallowing could be on average 195 microM for beer, 734 microM for wine, 1,387 microM for spirits, or 2,417 microM for fortified wine, which are above levels previously regarded as potentially carcinogenic. Further research is needed to confirm the carcinogenic potential of directly ingested acetaldehyde. Until then, some possible preliminary interventions include the reduction of acetaldehyde in the beverages by improvement in production technology or the use of acetaldehyde binding additives. A re-evaluation of the \u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;generally recognized as safe\u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;#39; status of acetaldehyde is also required, which does not appear to be in agreement with its toxicity and carcinogenicity.","internal_url":"https://www.academia.edu/120207646/The_role_of_acetaldehyde_outside_ethanol_metabolism_in_the_carcinogenicity_of_alcoholic_beverages_Evidence_from_a_large_chemical_survey","translated_internal_url":"","created_at":"2024-05-29T02:55:22.495-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7502613,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"The_role_of_acetaldehyde_outside_ethanol_metabolism_in_the_carcinogenicity_of_alcoholic_beverages_Evidence_from_a_large_chemical_survey","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":7502613,"first_name":"Dirk","middle_initials":null,"last_name":"Lachenmeier","page_name":"Lachenmeier","domain_name":"cvua-karlsruhe","created_at":"2013-12-10T20:30:27.045-08:00","display_name":"Dirk Lachenmeier","url":"https://cvua-karlsruhe.academia.edu/Lachenmeier"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":3770,"name":"Metabolism","url":"https://www.academia.edu/Documents/in/Metabolism"},{"id":16664,"name":"Risk assessment","url":"https://www.academia.edu/Documents/in/Risk_assessment"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":38516,"name":"Wine","url":"https://www.academia.edu/Documents/in/Wine"},{"id":51722,"name":"Beer","url":"https://www.academia.edu/Documents/in/Beer"},{"id":64568,"name":"Humans","url":"https://www.academia.edu/Documents/in/Humans"},{"id":86176,"name":"Alcohol","url":"https://www.academia.edu/Documents/in/Alcohol"},{"id":110254,"name":"Alcohol Drinking","url":"https://www.academia.edu/Documents/in/Alcohol_Drinking"},{"id":121705,"name":"Ethanol","url":"https://www.academia.edu/Documents/in/Ethanol"},{"id":184989,"name":"Carcinogens","url":"https://www.academia.edu/Documents/in/Carcinogens"},{"id":336223,"name":"Digestive System","url":"https://www.academia.edu/Documents/in/Digestive_System"},{"id":344106,"name":"Saliva","url":"https://www.academia.edu/Documents/in/Saliva"},{"id":362530,"name":"Acetaldehyde","url":"https://www.academia.edu/Documents/in/Acetaldehyde"},{"id":437920,"name":"Alcoholic Beverages","url":"https://www.academia.edu/Documents/in/Alcoholic_Beverages"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":622589,"name":"Risk Assessment","url":"https://www.academia.edu/Documents/in/Risk_Assessment-2"},{"id":1250247,"name":"Ethanol Metabolism","url":"https://www.academia.edu/Documents/in/Ethanol_Metabolism"},{"id":1264054,"name":"Carcinogen","url":"https://www.academia.edu/Documents/in/Carcinogen"}],"urls":[{"id":42441389,"url":"https://doi.org/10.1016/j.fct.2008.05.034"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207645"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/120207645/Cocaine_and_opiate_concentrations_in_hair_from_subjects_in_a_heroin_maintenance_program_in_comparison_to_a_methadone_substituted_group"><img alt="Research paper thumbnail of Cocaine and opiate concentrations in hair from subjects in a heroin maintenance program in comparison to a methadone substituted group" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/120207645/Cocaine_and_opiate_concentrations_in_hair_from_subjects_in_a_heroin_maintenance_program_in_comparison_to_a_methadone_substituted_group">Cocaine and opiate concentrations in hair from subjects in a heroin maintenance program in comparison to a methadone substituted group</a></div><div class="wp-workCard_item"><span>International Journal Of Legal Medicine</span><span>, Jul 26, 2008</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">One month before (T-1) and 12 months after (T12) controlled i.v. administration of pharmaceutical...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">One month before (T-1) and 12 months after (T12) controlled i.v. administration of pharmaceutical heroin-HCl (10-100 mg/day) in the context of a heroin maintenance program (HMP), concentrations of opiates and cocaine as well as its metabolites were determined in head hair (n = 46) using a validated gas chromatographic-mass spectrometric method. In addition, a patient collective of a methadone maintenance program (MMP, daily doses 15-260 mg) was examined (n = 35). The incidence of additional cocaine consumption decreased in both groups during the study period (T-1 to T12): in HMP from 64.6% to 45.8% and in MMP from 71.4% to 60.0%. A significant reduction of cocaine consumption was defined as an at least 30% reduction of analyte concentrations in hair (Deltac &amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; 30%). Accordingly, in HMP, a decrease in 45.8% of initially (T-1) cocaine-positive patients was determined; in MMP, the reduction was 48.6%. In 22.9% of HMP and 37.1% of MMP, an increase of cocaine concentrations was detected. Codeine and acetylcodeine were found in 50.0% and 43.5% (T-1) and 13.0% and 10.9% (T12) of the samples of the HMP, as well as in 45.7% and 25.7% (T-1) and 17.1% and 5.7% (T12) in MMP, respectively. The missing of acetylcodeine, in particular at T-1, questions its applicability as a characteristic marker of a preceding consumption of illicit heroin in hair analysis.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120207645"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120207645"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120207645; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120207645]").text(description); $(".js-view-count[data-work-id=120207645]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120207645; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120207645']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120207645, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=120207645]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120207645,"title":"Cocaine and opiate concentrations in hair from subjects in a heroin maintenance program in comparison to a methadone substituted group","translated_title":"","metadata":{"abstract":"One month before (T-1) and 12 months after (T12) controlled i.v. administration of pharmaceutical heroin-HCl (10-100 mg/day) in the context of a heroin maintenance program (HMP), concentrations of opiates and cocaine as well as its metabolites were determined in head hair (n = 46) using a validated gas chromatographic-mass spectrometric method. In addition, a patient collective of a methadone maintenance program (MMP, daily doses 15-260 mg) was examined (n = 35). The incidence of additional cocaine consumption decreased in both groups during the study period (T-1 to T12): in HMP from 64.6% to 45.8% and in MMP from 71.4% to 60.0%. A significant reduction of cocaine consumption was defined as an at least 30% reduction of analyte concentrations in hair (Deltac \u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; 30%). Accordingly, in HMP, a decrease in 45.8% of initially (T-1) cocaine-positive patients was determined; in MMP, the reduction was 48.6%. In 22.9% of HMP and 37.1% of MMP, an increase of cocaine concentrations was detected. Codeine and acetylcodeine were found in 50.0% and 43.5% (T-1) and 13.0% and 10.9% (T12) of the samples of the HMP, as well as in 45.7% and 25.7% (T-1) and 17.1% and 5.7% (T12) in MMP, respectively. The missing of acetylcodeine, in particular at T-1, questions its applicability as a characteristic marker of a preceding consumption of illicit heroin in hair analysis.","publisher":"Springer Science+Business Media","publication_date":{"day":26,"month":7,"year":2008,"errors":{}},"publication_name":"International Journal Of Legal Medicine"},"translated_abstract":"One month before (T-1) and 12 months after (T12) controlled i.v. administration of pharmaceutical heroin-HCl (10-100 mg/day) in the context of a heroin maintenance program (HMP), concentrations of opiates and cocaine as well as its metabolites were determined in head hair (n = 46) using a validated gas chromatographic-mass spectrometric method. In addition, a patient collective of a methadone maintenance program (MMP, daily doses 15-260 mg) was examined (n = 35). The incidence of additional cocaine consumption decreased in both groups during the study period (T-1 to T12): in HMP from 64.6% to 45.8% and in MMP from 71.4% to 60.0%. A significant reduction of cocaine consumption was defined as an at least 30% reduction of analyte concentrations in hair (Deltac \u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; 30%). Accordingly, in HMP, a decrease in 45.8% of initially (T-1) cocaine-positive patients was determined; in MMP, the reduction was 48.6%. In 22.9% of HMP and 37.1% of MMP, an increase of cocaine concentrations was detected. Codeine and acetylcodeine were found in 50.0% and 43.5% (T-1) and 13.0% and 10.9% (T12) of the samples of the HMP, as well as in 45.7% and 25.7% (T-1) and 17.1% and 5.7% (T12) in MMP, respectively. The missing of acetylcodeine, in particular at T-1, questions its applicability as a characteristic marker of a preceding consumption of illicit heroin in hair analysis.","internal_url":"https://www.academia.edu/120207645/Cocaine_and_opiate_concentrations_in_hair_from_subjects_in_a_heroin_maintenance_program_in_comparison_to_a_methadone_substituted_group","translated_internal_url":"","created_at":"2024-05-29T02:55:21.212-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7502613,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Cocaine_and_opiate_concentrations_in_hair_from_subjects_in_a_heroin_maintenance_program_in_comparison_to_a_methadone_substituted_group","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":7502613,"first_name":"Dirk","middle_initials":null,"last_name":"Lachenmeier","page_name":"Lachenmeier","domain_name":"cvua-karlsruhe","created_at":"2013-12-10T20:30:27.045-08:00","display_name":"Dirk Lachenmeier","url":"https://cvua-karlsruhe.academia.edu/Lachenmeier"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":28850,"name":"Linear models","url":"https://www.academia.edu/Documents/in/Linear_models"},{"id":64568,"name":"Humans","url":"https://www.academia.edu/Documents/in/Humans"},{"id":83996,"name":"Hair","url":"https://www.academia.edu/Documents/in/Hair"},{"id":106566,"name":"Cocaine","url":"https://www.academia.edu/Documents/in/Cocaine"},{"id":160030,"name":"Heroin Dependence","url":"https://www.academia.edu/Documents/in/Heroin_Dependence"},{"id":248653,"name":"Legal Medicine","url":"https://www.academia.edu/Documents/in/Legal_Medicine"},{"id":263537,"name":"Hair Analysis","url":"https://www.academia.edu/Documents/in/Hair_Analysis"},{"id":361527,"name":"Methadone","url":"https://www.academia.edu/Documents/in/Methadone"},{"id":466103,"name":"Narcotics","url":"https://www.academia.edu/Documents/in/Narcotics"},{"id":529560,"name":"Gas Chromatography/mass Spectrometry","url":"https://www.academia.edu/Documents/in/Gas_Chromatography_mass_Spectrometry"},{"id":785480,"name":"Heroin","url":"https://www.academia.edu/Documents/in/Heroin"},{"id":1619685,"name":"Codeine","url":"https://www.academia.edu/Documents/in/Codeine"},{"id":1674140,"name":"Opiate","url":"https://www.academia.edu/Documents/in/Opiate"}],"urls":[{"id":42441388,"url":"https://doi.org/10.1007/s00414-008-0272-0"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207644"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/120207644/Headspace_solid_phase_microextraction_gas_chromatography_mass_spectrometry_determination_of_the_characteristic_flavourings_menthone_isomenthone_neomenthol_and_menthol_in_serum_samples_with_and_without_enzymatic_cleavage_to_validate_post_offence_alcohol_drinking_claims"><img alt="Research paper thumbnail of Headspace solid-phase microextraction–gas chromatography–mass spectrometry determination of the characteristic flavourings menthone, isomenthone, neomenthol and menthol in serum samples with and without enzymatic cleavage to validate post-offence alcohol drinking claims" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/120207644/Headspace_solid_phase_microextraction_gas_chromatography_mass_spectrometry_determination_of_the_characteristic_flavourings_menthone_isomenthone_neomenthol_and_menthol_in_serum_samples_with_and_without_enzymatic_cleavage_to_validate_post_offence_alcohol_drinking_claims">Headspace solid-phase microextraction–gas chromatography–mass spectrometry determination of the characteristic flavourings menthone, isomenthone, neomenthol and menthol in serum samples with and without enzymatic cleavage to validate post-offence alcohol drinking claims</a></div><div class="wp-workCard_item"><span>Analytica Chimica Acta</span><span>, Jul 1, 2009</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">A rapid HS-SPME-GC-MS (headspace solid-phase microextraction-gas chromatography-mass spectrometry...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">A rapid HS-SPME-GC-MS (headspace solid-phase microextraction-gas chromatography-mass spectrometry) method has been developed for determination of menthone, isomenthone, neomenthol and menthol in serum samples with and without enzymatic cleavage. These flavour compounds are characteristic markers for consumption of peppermint liqueurs as well as certain digestif bitters, herbal and bitter liqueurs. This method enabled the detection of the four compounds with a limit of detection (LOD) of 2.1 ng mL(-1) (menthone and isomenthone), 2.8 ng mL(-1) (neomenthol) and 4.6 ng mL(-1) (menthol), and a limit of quantification (LOQ) of 3.1 ng mL(-1) (menthone and isomenthone), 4.2 ng mL(-1) (neomenthol) and 6.8 ng mL(-1) (menthol) in serum samples. The method shows good precision intraday (3.2-3.8%) and interday (5.8-6.9%) and a calibration curve determination coefficient (R(2)) of 0.990-0.996. Experiments were conducted with a volunteer, who consumed peppermint liqueur on three different days under controlled conditions. At defined intervals, blood samples were taken, and the concentration-time profiles for serum menthone, isomenthone, neomenthol and menthol, as free substances as well as glucuronides, were determined. Both menthol and neomenthol underwent a rapid phase II metabolism, but minor amounts of free substances were also detected. Menthone and isomenthone were rapidly metabolised and were found in lower concentrations and over a shorter time span than the other analytes. In blood samples taken from 100 drivers who claimed to have consumed peppermint liqueur prior to the blood sampling, menthone, isomenthone, neomenthol and menthol were detected in the serum as free substances in concentrations between 3.1 and 7.0 ng mL(-1) in eight cases (menthone), 3.1 and 11.3 ng mL(-1) in eight cases (isomenthone), 5.3 and 57.8 ng mL(-1) in nine cases (neomenthol) and 8.0 and 92.1 ng mL(-1) in nine cases (menthol). The sum values of free and conjugated substances ranged between 4.2 and 127.8 ng mL(-1) in 35 cases for neomenthol and 11.0 and 638.2 ng mL(-1) in 59 cases for menthol. Menthone and isomenthone were not conjugated. These test results confirmed that the analysis of characteristic beverage aroma compounds, such as menthone, isomenthone, neomenthol and menthol, can be used for specific verification of post-offence alcohol consumption claims.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120207644"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120207644"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120207644; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120207644]").text(description); $(".js-view-count[data-work-id=120207644]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120207644; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120207644']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120207644, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=120207644]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120207644,"title":"Headspace solid-phase microextraction–gas chromatography–mass spectrometry determination of the characteristic flavourings menthone, isomenthone, neomenthol and menthol in serum samples with and without enzymatic cleavage to validate post-offence alcohol drinking claims","translated_title":"","metadata":{"abstract":"A rapid HS-SPME-GC-MS (headspace solid-phase microextraction-gas chromatography-mass spectrometry) method has been developed for determination of menthone, isomenthone, neomenthol and menthol in serum samples with and without enzymatic cleavage. These flavour compounds are characteristic markers for consumption of peppermint liqueurs as well as certain digestif bitters, herbal and bitter liqueurs. This method enabled the detection of the four compounds with a limit of detection (LOD) of 2.1 ng mL(-1) (menthone and isomenthone), 2.8 ng mL(-1) (neomenthol) and 4.6 ng mL(-1) (menthol), and a limit of quantification (LOQ) of 3.1 ng mL(-1) (menthone and isomenthone), 4.2 ng mL(-1) (neomenthol) and 6.8 ng mL(-1) (menthol) in serum samples. The method shows good precision intraday (3.2-3.8%) and interday (5.8-6.9%) and a calibration curve determination coefficient (R(2)) of 0.990-0.996. Experiments were conducted with a volunteer, who consumed peppermint liqueur on three different days under controlled conditions. At defined intervals, blood samples were taken, and the concentration-time profiles for serum menthone, isomenthone, neomenthol and menthol, as free substances as well as glucuronides, were determined. Both menthol and neomenthol underwent a rapid phase II metabolism, but minor amounts of free substances were also detected. Menthone and isomenthone were rapidly metabolised and were found in lower concentrations and over a shorter time span than the other analytes. In blood samples taken from 100 drivers who claimed to have consumed peppermint liqueur prior to the blood sampling, menthone, isomenthone, neomenthol and menthol were detected in the serum as free substances in concentrations between 3.1 and 7.0 ng mL(-1) in eight cases (menthone), 3.1 and 11.3 ng mL(-1) in eight cases (isomenthone), 5.3 and 57.8 ng mL(-1) in nine cases (neomenthol) and 8.0 and 92.1 ng mL(-1) in nine cases (menthol). The sum values of free and conjugated substances ranged between 4.2 and 127.8 ng mL(-1) in 35 cases for neomenthol and 11.0 and 638.2 ng mL(-1) in 59 cases for menthol. Menthone and isomenthone were not conjugated. These test results confirmed that the analysis of characteristic beverage aroma compounds, such as menthone, isomenthone, neomenthol and menthol, can be used for specific verification of post-offence alcohol consumption claims.","publisher":"Elsevier BV","publication_date":{"day":1,"month":7,"year":2009,"errors":{}},"publication_name":"Analytica Chimica Acta"},"translated_abstract":"A rapid HS-SPME-GC-MS (headspace solid-phase microextraction-gas chromatography-mass spectrometry) method has been developed for determination of menthone, isomenthone, neomenthol and menthol in serum samples with and without enzymatic cleavage. These flavour compounds are characteristic markers for consumption of peppermint liqueurs as well as certain digestif bitters, herbal and bitter liqueurs. This method enabled the detection of the four compounds with a limit of detection (LOD) of 2.1 ng mL(-1) (menthone and isomenthone), 2.8 ng mL(-1) (neomenthol) and 4.6 ng mL(-1) (menthol), and a limit of quantification (LOQ) of 3.1 ng mL(-1) (menthone and isomenthone), 4.2 ng mL(-1) (neomenthol) and 6.8 ng mL(-1) (menthol) in serum samples. The method shows good precision intraday (3.2-3.8%) and interday (5.8-6.9%) and a calibration curve determination coefficient (R(2)) of 0.990-0.996. Experiments were conducted with a volunteer, who consumed peppermint liqueur on three different days under controlled conditions. At defined intervals, blood samples were taken, and the concentration-time profiles for serum menthone, isomenthone, neomenthol and menthol, as free substances as well as glucuronides, were determined. Both menthol and neomenthol underwent a rapid phase II metabolism, but minor amounts of free substances were also detected. Menthone and isomenthone were rapidly metabolised and were found in lower concentrations and over a shorter time span than the other analytes. In blood samples taken from 100 drivers who claimed to have consumed peppermint liqueur prior to the blood sampling, menthone, isomenthone, neomenthol and menthol were detected in the serum as free substances in concentrations between 3.1 and 7.0 ng mL(-1) in eight cases (menthone), 3.1 and 11.3 ng mL(-1) in eight cases (isomenthone), 5.3 and 57.8 ng mL(-1) in nine cases (neomenthol) and 8.0 and 92.1 ng mL(-1) in nine cases (menthol). The sum values of free and conjugated substances ranged between 4.2 and 127.8 ng mL(-1) in 35 cases for neomenthol and 11.0 and 638.2 ng mL(-1) in 59 cases for menthol. Menthone and isomenthone were not conjugated. These test results confirmed that the analysis of characteristic beverage aroma compounds, such as menthone, isomenthone, neomenthol and menthol, can be used for specific verification of post-offence alcohol consumption claims.","internal_url":"https://www.academia.edu/120207644/Headspace_solid_phase_microextraction_gas_chromatography_mass_spectrometry_determination_of_the_characteristic_flavourings_menthone_isomenthone_neomenthol_and_menthol_in_serum_samples_with_and_without_enzymatic_cleavage_to_validate_post_offence_alcohol_drinking_claims","translated_internal_url":"","created_at":"2024-05-29T02:55:19.407-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7502613,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Headspace_solid_phase_microextraction_gas_chromatography_mass_spectrometry_determination_of_the_characteristic_flavourings_menthone_isomenthone_neomenthol_and_menthol_in_serum_samples_with_and_without_enzymatic_cleavage_to_validate_post_offence_alcohol_drinking_claims","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":7502613,"first_name":"Dirk","middle_initials":null,"last_name":"Lachenmeier","page_name":"Lachenmeier","domain_name":"cvua-karlsruhe","created_at":"2013-12-10T20:30:27.045-08:00","display_name":"Dirk Lachenmeier","url":"https://cvua-karlsruhe.academia.edu/Lachenmeier"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":524,"name":"Analytical Chemistry","url":"https://www.academia.edu/Documents/in/Analytical_Chemistry"},{"id":4656,"name":"Chromatography","url":"https://www.academia.edu/Documents/in/Chromatography"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":110254,"name":"Alcohol Drinking","url":"https://www.academia.edu/Documents/in/Alcohol_Drinking"},{"id":161542,"name":"Solid Phase Microextraction","url":"https://www.academia.edu/Documents/in/Solid_Phase_Microextraction"},{"id":210840,"name":"SPME","url":"https://www.academia.edu/Documents/in/SPME"},{"id":529560,"name":"Gas Chromatography/mass Spectrometry","url":"https://www.academia.edu/Documents/in/Gas_Chromatography_mass_Spectrometry"},{"id":837636,"name":"SERUM","url":"https://www.academia.edu/Documents/in/SERUM"},{"id":1116953,"name":"L menthol","url":"https://www.academia.edu/Documents/in/L_menthol"},{"id":1953379,"name":"Menthol","url":"https://www.academia.edu/Documents/in/Menthol"},{"id":4037618,"name":"Menthone","url":"https://www.academia.edu/Documents/in/Menthone"}],"urls":[{"id":42441387,"url":"https://doi.org/10.1016/j.aca.2009.05.010"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207642"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/120207642/Alcohol_in_Mayan_Guatemala_consumption_distribution_production_and_composition_of_cuxa"><img alt="Research paper thumbnail of Alcohol in Mayan Guatemala: consumption, distribution, production and composition of cuxa" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/120207642/Alcohol_in_Mayan_Guatemala_consumption_distribution_production_and_composition_of_cuxa">Alcohol in Mayan Guatemala: consumption, distribution, production and composition of cuxa</a></div><div class="wp-workCard_item"><span>Addiction</span><span>, May 1, 2009</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">To describe the consumption, distribution, production and chemical composition of alcohol, includ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">To describe the consumption, distribution, production and chemical composition of alcohol, including cuxa (pronounced &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;coo sha&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;), in Nahualá, a highland Mayan municipality in Guatemala. Cuxa is a sugarcane-derived spirit, in part produced clandestinely, that has been distributed in the community for several decades. Key informant interviews with alcohol distributors and consumers, cuxa producers and health professionals, as well as analyses of questionnaires from a sample of 47 spouses who came to the local health centre for problems related to their husband&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;s drinking. Sampling and chemical analysis of cuxa from 12 of 13 identified sales points in the head-town of Nahualá and its nearby settlements (10 km radius). Fieldwork was conducted between November 2007 and March 2008. Alcohol consumption was found to be integrated culturally in this community. The overall drinking culture was marked by irregular heavy drinking occasions, especially around market days, with substantial inebriation and health problems, especially among street inhabiting drinkers. Cuxa contributed to these problems, and cuxa drinking was socially stigmatized. Cuxa was produced both clandestinely and industrially, and sold legally by taverns and illegally by clandestine distributors. The alcoholic strength of the samples was typically between 17 and 19% vol.; clandestinely produced cuxa samples showed acetaldehyde contamination. Measures should be taken to reduce the harm associated with alcohol in this community, including efforts to reduce acetaldehyde levels in cuxa.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120207642"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120207642"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120207642; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120207642]").text(description); $(".js-view-count[data-work-id=120207642]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120207642; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120207642']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120207642, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=120207642]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120207642,"title":"Alcohol in Mayan Guatemala: consumption, distribution, production and composition of cuxa","translated_title":"","metadata":{"abstract":"To describe the consumption, distribution, production and chemical composition of alcohol, including cuxa (pronounced \u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;coo sha\u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;), in Nahualá, a highland Mayan municipality in Guatemala. Cuxa is a sugarcane-derived spirit, in part produced clandestinely, that has been distributed in the community for several decades. Key informant interviews with alcohol distributors and consumers, cuxa producers and health professionals, as well as analyses of questionnaires from a sample of 47 spouses who came to the local health centre for problems related to their husband\u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;s drinking. Sampling and chemical analysis of cuxa from 12 of 13 identified sales points in the head-town of Nahualá and its nearby settlements (10 km radius). Fieldwork was conducted between November 2007 and March 2008. Alcohol consumption was found to be integrated culturally in this community. The overall drinking culture was marked by irregular heavy drinking occasions, especially around market days, with substantial inebriation and health problems, especially among street inhabiting drinkers. Cuxa contributed to these problems, and cuxa drinking was socially stigmatized. Cuxa was produced both clandestinely and industrially, and sold legally by taverns and illegally by clandestine distributors. The alcoholic strength of the samples was typically between 17 and 19% vol.; clandestinely produced cuxa samples showed acetaldehyde contamination. Measures should be taken to reduce the harm associated with alcohol in this community, including efforts to reduce acetaldehyde levels in cuxa.","publisher":"Wiley-Blackwell","publication_date":{"day":1,"month":5,"year":2009,"errors":{}},"publication_name":"Addiction"},"translated_abstract":"To describe the consumption, distribution, production and chemical composition of alcohol, including cuxa (pronounced \u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;coo sha\u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;), in Nahualá, a highland Mayan municipality in Guatemala. Cuxa is a sugarcane-derived spirit, in part produced clandestinely, that has been distributed in the community for several decades. Key informant interviews with alcohol distributors and consumers, cuxa producers and health professionals, as well as analyses of questionnaires from a sample of 47 spouses who came to the local health centre for problems related to their husband\u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;s drinking. Sampling and chemical analysis of cuxa from 12 of 13 identified sales points in the head-town of Nahualá and its nearby settlements (10 km radius). Fieldwork was conducted between November 2007 and March 2008. Alcohol consumption was found to be integrated culturally in this community. The overall drinking culture was marked by irregular heavy drinking occasions, especially around market days, with substantial inebriation and health problems, especially among street inhabiting drinkers. Cuxa contributed to these problems, and cuxa drinking was socially stigmatized. Cuxa was produced both clandestinely and industrially, and sold legally by taverns and illegally by clandestine distributors. The alcoholic strength of the samples was typically between 17 and 19% vol.; clandestinely produced cuxa samples showed acetaldehyde contamination. Measures should be taken to reduce the harm associated with alcohol in this community, including efforts to reduce acetaldehyde levels in cuxa.","internal_url":"https://www.academia.edu/120207642/Alcohol_in_Mayan_Guatemala_consumption_distribution_production_and_composition_of_cuxa","translated_internal_url":"","created_at":"2024-05-29T02:55:18.113-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7502613,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Alcohol_in_Mayan_Guatemala_consumption_distribution_production_and_composition_of_cuxa","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":7502613,"first_name":"Dirk","middle_initials":null,"last_name":"Lachenmeier","page_name":"Lachenmeier","domain_name":"cvua-karlsruhe","created_at":"2013-12-10T20:30:27.045-08:00","display_name":"Dirk Lachenmeier","url":"https://cvua-karlsruhe.academia.edu/Lachenmeier"},"attachments":[],"research_interests":[{"id":2483,"name":"Addiction","url":"https://www.academia.edu/Documents/in/Addiction"},{"id":7125,"name":"Culture","url":"https://www.academia.edu/Documents/in/Culture"},{"id":7403,"name":"Environmental Health","url":"https://www.academia.edu/Documents/in/Environmental_Health"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":42070,"name":"Harm Reduction","url":"https://www.academia.edu/Documents/in/Harm_Reduction"},{"id":46964,"name":"Maya","url":"https://www.academia.edu/Documents/in/Maya"},{"id":64568,"name":"Humans","url":"https://www.academia.edu/Documents/in/Humans"},{"id":66905,"name":"Guatemala","url":"https://www.academia.edu/Documents/in/Guatemala"},{"id":91863,"name":"Alcoholism","url":"https://www.academia.edu/Documents/in/Alcoholism"},{"id":110254,"name":"Alcohol Drinking","url":"https://www.academia.edu/Documents/in/Alcohol_Drinking"},{"id":111545,"name":"Male","url":"https://www.academia.edu/Documents/in/Male"},{"id":230613,"name":"Cuxa","url":"https://www.academia.edu/Documents/in/Cuxa"},{"id":295155,"name":"Middle Aged","url":"https://www.academia.edu/Documents/in/Middle_Aged"},{"id":362530,"name":"Acetaldehyde","url":"https://www.academia.edu/Documents/in/Acetaldehyde"},{"id":382075,"name":"Adult","url":"https://www.academia.edu/Documents/in/Adult"},{"id":396772,"name":"Harm","url":"https://www.academia.edu/Documents/in/Harm"},{"id":437920,"name":"Alcoholic Beverages","url":"https://www.academia.edu/Documents/in/Alcoholic_Beverages"},{"id":2922956,"name":"Psychology and Cognitive Sciences","url":"https://www.academia.edu/Documents/in/Psychology_and_Cognitive_Sciences"},{"id":3137012,"name":"consumption sociology","url":"https://www.academia.edu/Documents/in/consumption_sociology"},{"id":3763225,"name":"Medical and Health Sciences","url":"https://www.academia.edu/Documents/in/Medical_and_Health_Sciences"}],"urls":[{"id":42441386,"url":"https://doi.org/10.1111/j.1360-0443.2009.02507.x"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207630"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/120207630/Poppy_Seed_Foods_and_Opiate_Drug_Testing_Where_Are_We_Today"><img alt="Research paper thumbnail of Poppy Seed Foods and Opiate Drug Testing-Where Are We Today?" class="work-thumbnail" src="https://attachments.academia-assets.com/115433159/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/120207630/Poppy_Seed_Foods_and_Opiate_Drug_Testing_Where_Are_We_Today">Poppy Seed Foods and Opiate Drug Testing-Where Are We Today?</a></div><div class="wp-workCard_item"><span>Therapeutic Drug Monitoring</span><span>, Feb 1, 2010</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="1ed3275603fdde8930a5576ea4f6df13" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":115433159,"asset_id":120207630,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/115433159/download_file?st=MTczMjQxMzE3Myw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120207630"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120207630"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120207630; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "1ed3275603fdde8930a5576ea4f6df13" } } $('.js-work-strip[data-work-id=120207630]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120207630,"title":"Poppy Seed Foods and Opiate Drug Testing-Where Are We Today?","translated_title":"","metadata":{"publisher":"Lippincott Williams \u0026 Wilkins","grobid_abstract":"Seeds of the opium poppy plant are legally sold and widely consumed as food. Due to contamination during harvesting, the seeds can contain morphine and other opiate alkaloids. The objective of this study is to review the toxicology of poppy seed foods regarding influence on opiate drug tests. Computer-assisted literature review resulted in 95 identified references. Normal poppy seed consumption is generally regarded as safe. During food processing, the morphine content is considerably reduced (up to 90%). The possibility of false-positive opiate drug tests after poppy food ingestion exists. There are no unambiguous markers available to differentiate poppy food ingestion from heroin or pharmaceutical morphine use. This is also a problem in heroin-assisted maintenance programs. A basic requirement in such substitution programs is the patients' abstinence from any other drugs, including additional illicit heroin. Also a lack of forensic ingestion trials was detected that consider all factors influencing the morphine content in biologic matrices after consumption. Most studies did not control for the losses during food processing, so that the initial morphine dosage was overestimated. The large reduction of the morphine content during past years raises questions about the validity of the ''poppy seed defence.'' However, a threshold of food use that would not lead to positive drug tests with certainty is currently unavailable. Research is needed to prove if the morphine contents in today's foods still pose the possibility of influencing drug tests. 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pharmaceutical sciences","url":"https://www.academia.edu/Documents/in/Pharmacology_and_pharmaceutical_sciences"}],"urls":[{"id":42441384,"url":"https://doi.org/10.1097/ftd.0b013e3181c0eee0"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207622"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/120207622/The_Impact_of_Unrecorded_Alcohol_Use_on_Health_What_Do_We_Know_in_2020"><img alt="Research paper thumbnail of The Impact of Unrecorded Alcohol Use on Health: What Do We Know in 2020?" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/120207622/The_Impact_of_Unrecorded_Alcohol_Use_on_Health_What_Do_We_Know_in_2020">The Impact of Unrecorded Alcohol Use on Health: What Do We Know in 2020?</a></div><div class="wp-workCard_item"><span>Journal of Studies on Alcohol and Drugs</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">OBJECTIVE About 25% of global alcohol consumption is unrecorded, that is, concerns alcohol not re...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">OBJECTIVE About 25% of global alcohol consumption is unrecorded, that is, concerns alcohol not registered in the country where it is consumed. Unrecorded alcohol includes homemade, illicit, or surrogate alcohols. The aim of this review is to update the evidence on unrecorded alcohol and its impact on health. METHOD A narrative review and qualitative synthesis of scientific literature (English and Russian) for the period 2016-2020 was conducted. RESULTS A total of 100 articles were included in the synthesis. The most harm because of unrecorded alcohol seems to be caused by ethanol, although single and mass methanol poisonings constitute exceptions. Nevertheless, unrecorded consumption is associated with disproportionate harm that goes beyond toxicity, which is linked to hazardous drinking patterns of unrecorded alcohol, and its association with alcohol use disorders and social marginalization. The online sale of unrecorded alcohol, which circumvents alcohol availability regulations, is an emerging and not yet well-explored issue. CONCLUSIONS Policy options include restricting access to methanol, increasing taxation, denaturing ethanol-containing liquids that could be used as surrogates, introducing more effective and less toxic denaturizing additives, and improving monitoring systems for fraud, tax evasion, and local sales restrictions, including raising the minimum legal drinking age. These measures should be implemented within a holistic policy framework to avoid unintended effects, such as an increase in total alcohol consumption, shifts from certain types of unrecorded products to potentially toxic alternatives, or limiting economic activity and jeopardizing the livelihoods of vulnerable populations (e.g., women comprise the majority of those making homebrew in some countries).</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120207622"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120207622"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120207622; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120207622]").text(description); $(".js-view-count[data-work-id=120207622]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120207622; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120207622']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120207622, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=120207622]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120207622,"title":"The Impact of Unrecorded Alcohol Use on Health: What Do We Know in 2020?","translated_title":"","metadata":{"abstract":"OBJECTIVE About 25% of global alcohol consumption is unrecorded, that is, concerns alcohol not registered in the country where it is consumed. Unrecorded alcohol includes homemade, illicit, or surrogate alcohols. The aim of this review is to update the evidence on unrecorded alcohol and its impact on health. METHOD A narrative review and qualitative synthesis of scientific literature (English and Russian) for the period 2016-2020 was conducted. RESULTS A total of 100 articles were included in the synthesis. The most harm because of unrecorded alcohol seems to be caused by ethanol, although single and mass methanol poisonings constitute exceptions. Nevertheless, unrecorded consumption is associated with disproportionate harm that goes beyond toxicity, which is linked to hazardous drinking patterns of unrecorded alcohol, and its association with alcohol use disorders and social marginalization. The online sale of unrecorded alcohol, which circumvents alcohol availability regulations, is an emerging and not yet well-explored issue. CONCLUSIONS Policy options include restricting access to methanol, increasing taxation, denaturing ethanol-containing liquids that could be used as surrogates, introducing more effective and less toxic denaturizing additives, and improving monitoring systems for fraud, tax evasion, and local sales restrictions, including raising the minimum legal drinking age. These measures should be implemented within a holistic policy framework to avoid unintended effects, such as an increase in total alcohol consumption, shifts from certain types of unrecorded products to potentially toxic alternatives, or limiting economic activity and jeopardizing the livelihoods of vulnerable populations (e.g., women comprise the majority of those making homebrew in some countries).","publisher":"Alcohol Research Documentation","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Journal of Studies on Alcohol and Drugs"},"translated_abstract":"OBJECTIVE About 25% of global alcohol consumption is unrecorded, that is, concerns alcohol not registered in the country where it is consumed. Unrecorded alcohol includes homemade, illicit, or surrogate alcohols. The aim of this review is to update the evidence on unrecorded alcohol and its impact on health. METHOD A narrative review and qualitative synthesis of scientific literature (English and Russian) for the period 2016-2020 was conducted. RESULTS A total of 100 articles were included in the synthesis. The most harm because of unrecorded alcohol seems to be caused by ethanol, although single and mass methanol poisonings constitute exceptions. Nevertheless, unrecorded consumption is associated with disproportionate harm that goes beyond toxicity, which is linked to hazardous drinking patterns of unrecorded alcohol, and its association with alcohol use disorders and social marginalization. The online sale of unrecorded alcohol, which circumvents alcohol availability regulations, is an emerging and not yet well-explored issue. CONCLUSIONS Policy options include restricting access to methanol, increasing taxation, denaturing ethanol-containing liquids that could be used as surrogates, introducing more effective and less toxic denaturizing additives, and improving monitoring systems for fraud, tax evasion, and local sales restrictions, including raising the minimum legal drinking age. These measures should be implemented within a holistic policy framework to avoid unintended effects, such as an increase in total alcohol consumption, shifts from certain types of unrecorded products to potentially toxic alternatives, or limiting economic activity and jeopardizing the livelihoods of vulnerable populations (e.g., women comprise the majority of those making homebrew in some countries).","internal_url":"https://www.academia.edu/120207622/The_Impact_of_Unrecorded_Alcohol_Use_on_Health_What_Do_We_Know_in_2020","translated_internal_url":"","created_at":"2024-05-29T02:54:43.823-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7502613,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"The_Impact_of_Unrecorded_Alcohol_Use_on_Health_What_Do_We_Know_in_2020","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":7502613,"first_name":"Dirk","middle_initials":null,"last_name":"Lachenmeier","page_name":"Lachenmeier","domain_name":"cvua-karlsruhe","created_at":"2013-12-10T20:30:27.045-08:00","display_name":"Dirk Lachenmeier","url":"https://cvua-karlsruhe.academia.edu/Lachenmeier"},"attachments":[],"research_interests":[{"id":221,"name":"Psychology","url":"https://www.academia.edu/Documents/in/Psychology"},{"id":7403,"name":"Environmental Health","url":"https://www.academia.edu/Documents/in/Environmental_Health"},{"id":12159,"name":"Injury Prevention","url":"https://www.academia.edu/Documents/in/Injury_Prevention"},{"id":18652,"name":"Suicide prevention","url":"https://www.academia.edu/Documents/in/Suicide_prevention"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":139370,"name":"Occupational Safety and Health","url":"https://www.academia.edu/Documents/in/Occupational_Safety_and_Health"},{"id":396772,"name":"Harm","url":"https://www.academia.edu/Documents/in/Harm"},{"id":410370,"name":"Public health systems and services research","url":"https://www.academia.edu/Documents/in/Public_health_systems_and_services_research-1"},{"id":758966,"name":"Poison Control","url":"https://www.academia.edu/Documents/in/Poison_Control"}],"urls":[{"id":42441376,"url":"https://doi.org/10.15288/jsad.2021.82.28"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207611"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/120207611/Defining_maximum_levels_of_higher_alcohols_in_alcoholic_beverages_and_surrogate_alcohol_products"><img alt="Research paper thumbnail of Defining maximum levels of higher alcohols in alcoholic beverages and surrogate alcohol products" class="work-thumbnail" src="https://attachments.academia-assets.com/115433117/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/120207611/Defining_maximum_levels_of_higher_alcohols_in_alcoholic_beverages_and_surrogate_alcohol_products">Defining maximum levels of higher alcohols in alcoholic beverages and surrogate alcohol products</a></div><div class="wp-workCard_item"><span>Regulatory Toxicology and Pharmacology</span><span>, Apr 1, 2008</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="e3c5aeb96eec49c50753edf491d41250" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":115433117,"asset_id":120207611,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/115433117/download_file?st=MTczMjQxMzE3Myw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120207611"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120207611"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120207611; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120207611]").text(description); $(".js-view-count[data-work-id=120207611]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120207611; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120207611']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120207611, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "e3c5aeb96eec49c50753edf491d41250" } } $('.js-work-strip[data-work-id=120207611]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120207611,"title":"Defining maximum levels of higher alcohols in alcoholic beverages and surrogate alcohol products","translated_title":"","metadata":{"publisher":"Elsevier BV","grobid_abstract":"Higher alcohols occur naturally in alcoholic beverages as by-products of alcoholic fermentation. Recently, concerns have been raised about the levels of higher alcohols in surrogate alcohol (i.e., illicit or home-produced alcoholic beverages) that might lead to an increased incidence of liver diseases in regions where there is a high consumption of such beverages. In contrast, higher alcohols are generally regarded as important flavour compounds, so that European legislation even demands minimum contents in certain spirits. In the current study we review the scientific literature on the toxicity of higher alcohols and estimate tolerable concentrations in alcoholic beverages. On the assumption that an adult consumes 4 Â 25 ml of a drink containing 40% vol alcohol, the maximum tolerable concentrations of 1-propanol, 1-butanol, 2-butanol, isobutanol, isoamyl alcohol and 1-hexanol in such a drink would range between 228 and 3325 g/hl of pure alcohol. A reasonable preliminary guideline level would be 1000 g/hl of pure alcohol for the sum of all higher alcohols. This level is higher than the concentrations usually found in both legal alcoholic beverages and surrogate alcohols, so that we conclude that scientific data are lacking so far to consider higher alcohols as a likely cause for the adverse effects of surrogate alcohol. The limitations of our study include the inadequate toxicological data base leading to uncertainties during the extrapolation of toxicological data between the different alcohols, as well as unknown interactions between the different higher alcohols and ethanol.","publication_date":{"day":1,"month":4,"year":2008,"errors":{}},"publication_name":"Regulatory Toxicology and 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The presence of substances considered possibly or probably carcinogenic to humans has triggered an extensive debate on the healthiness of even staple foods. In that respect, acrylamide, furan and chloropropanols are the main substances of concern. Their widespread occurrence in processed food, which concomitantly causes considerable exposure to humans, led either to the setting of maximum limits (for some chloropropanols) or at least the initiation of monitoring programmes in order to put risk assessment on a solid data basis. Acrylamide, furan and chloropropanols are small molecules with physicochemical properties that make their analysis challenging. Their amount in food ranges typically from below the limit of detection to hundreds of micrograms per kilo or even milligrams per kilo. However, a number of recently published scientific reports deal with the analysis of these substances in different kinds of food. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207582"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/120207582/Evaluation_of_Fluorescence_marked_Gene_Probes_and_Fourier_Transform_Infrared_Spectroscopy_as_Novel_Methods_to_Detect_Beer_Spoilage_Bacteria"><img alt="Research paper thumbnail of Evaluation of Fluorescence-marked Gene Probes and Fourier Transform Infrared Spectroscopy as Novel Methods to Detect Beer Spoilage Bacteria" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/120207582/Evaluation_of_Fluorescence_marked_Gene_Probes_and_Fourier_Transform_Infrared_Spectroscopy_as_Novel_Methods_to_Detect_Beer_Spoilage_Bacteria">Evaluation of Fluorescence-marked Gene Probes and Fourier Transform Infrared Spectroscopy as Novel Methods to Detect Beer Spoilage Bacteria</a></div><div class="wp-workCard_item"><span>Deutsche Lebensmittel-rundschau</span><span>, 2008</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">A novel method using fluorescence-marked gene probes is introduced into beer analysis in the cont...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">A novel method using fluorescence-marked gene probes is introduced into beer analysis in the context of official food control. Two commercial test kits for the detection of Lactobacilli/Pediococci and Megasphaera/ Pectinatus beer spoilage bacteria were used and compared to classical plating techniques. The new method was found to be very sensitive and convenient for the identification and assessment of hygienic risks in beer samples from all stages of production. Besides that, Fourier transform infrared spectroscopy (FTIR) in combination with multivariate data analysis was evaluated to detect beer spoilage directly from the sample without prior inoculation. However, the correlations of the FTIR calibrations showed only low sensitivity so that this approach is not yet usable in food control.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120207582"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120207582"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120207582; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120207582]").text(description); $(".js-view-count[data-work-id=120207582]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120207582; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120207582']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120207582, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=120207582]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120207582,"title":"Evaluation of Fluorescence-marked Gene Probes and Fourier Transform Infrared Spectroscopy as Novel Methods to Detect Beer Spoilage Bacteria","translated_title":"","metadata":{"abstract":"A novel method using fluorescence-marked gene probes is introduced into beer analysis in the context of official food control. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207573"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/120207573/Application_of_the_precautionary_principle_under_article_7_of_Regulation_EC_No_178_2002_general_principles_and_evaluation_of_cannabidiol_in_food"><img alt="Research paper thumbnail of Application of the precautionary principle under article 7 of Regulation (EC) No 178/2002: general principles and evaluation of cannabidiol in food" class="work-thumbnail" src="https://attachments.academia-assets.com/115433053/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/120207573/Application_of_the_precautionary_principle_under_article_7_of_Regulation_EC_No_178_2002_general_principles_and_evaluation_of_cannabidiol_in_food">Application of the precautionary principle under article 7 of Regulation (EC) No 178/2002: general principles and evaluation of cannabidiol in food</a></div><div class="wp-workCard_item"><span>Journal of Consumer Protection and Food Safety</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ZusammenfassungDas Vorsorgeprinzip ist in der Rechtsprechung und Gesetzgebung der Europäischen Un...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">ZusammenfassungDas Vorsorgeprinzip ist in der Rechtsprechung und Gesetzgebung der Europäischen Union (EU) fest verankert. Im Lebensmittelrecht wurde das Vorsorgeprinzip in Art. 7 der Lebensmittel-Basisverordnung (EG) Nr. 178/2002 (BasisVO) etabliert. Dennoch findet das Vorsorgeprinzip sowohl in der Überwachungspraxis als auch in der nationalen Rechtsprechung nicht die angemessene Beachtung. Neben der historischen Entwicklung und der Anwendung in der nationalen und europäischen Rechtsprechung werden in diesem Beitrag die Möglichkeiten und Grenzen der Anwendung des Vorsorgeprinzips nach Art. 7 BasisVO am Beispiel von cannabidiolhaltigen (CBD) Produkten beleuchtet. Im Ergebnis wird festgestellt, dass die Behörden im Sinne des Vorsorgeprinzips aufgrund eines wahrscheinlichen Gesundheitsrisikos prioritäre Schutzmaßnahmen ergreifen können, die über die ohnehin erforderlichen Maßnahmen der Novel Food-Verordnung hinausgehen.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="21fcfc42416ddbf11be38e0c3dfa37cf" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":115433053,"asset_id":120207573,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/115433053/download_file?st=MTczMjQxMzE3Myw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120207573"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120207573"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120207573; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120207573]").text(description); $(".js-view-count[data-work-id=120207573]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120207573; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120207573']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120207573, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "21fcfc42416ddbf11be38e0c3dfa37cf" } } $('.js-work-strip[data-work-id=120207573]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120207573,"title":"Application of the precautionary principle under article 7 of Regulation (EC) No 178/2002: general principles and evaluation of cannabidiol in food","translated_title":"","metadata":{"abstract":"ZusammenfassungDas Vorsorgeprinzip ist in der Rechtsprechung und Gesetzgebung der Europäischen Union (EU) fest verankert. Im Lebensmittelrecht wurde das Vorsorgeprinzip in Art. 7 der Lebensmittel-Basisverordnung (EG) Nr. 178/2002 (BasisVO) etabliert. Dennoch findet das Vorsorgeprinzip sowohl in der Überwachungspraxis als auch in der nationalen Rechtsprechung nicht die angemessene Beachtung. Neben der historischen Entwicklung und der Anwendung in der nationalen und europäischen Rechtsprechung werden in diesem Beitrag die Möglichkeiten und Grenzen der Anwendung des Vorsorgeprinzips nach Art. 7 BasisVO am Beispiel von cannabidiolhaltigen (CBD) Produkten beleuchtet. Im Ergebnis wird festgestellt, dass die Behörden im Sinne des Vorsorgeprinzips aufgrund eines wahrscheinlichen Gesundheitsrisikos prioritäre Schutzmaßnahmen ergreifen können, die über die ohnehin erforderlichen Maßnahmen der Novel Food-Verordnung hinausgehen.","publisher":"Springer Science and Business Media LLC","publication_name":"Journal of Consumer Protection and Food Safety"},"translated_abstract":"ZusammenfassungDas Vorsorgeprinzip ist in der Rechtsprechung und Gesetzgebung der Europäischen Union (EU) fest verankert. Im Lebensmittelrecht wurde das Vorsorgeprinzip in Art. 7 der Lebensmittel-Basisverordnung (EG) Nr. 178/2002 (BasisVO) etabliert. Dennoch findet das Vorsorgeprinzip sowohl in der Überwachungspraxis als auch in der nationalen Rechtsprechung nicht die angemessene Beachtung. Neben der historischen Entwicklung und der Anwendung in der nationalen und europäischen Rechtsprechung werden in diesem Beitrag die Möglichkeiten und Grenzen der Anwendung des Vorsorgeprinzips nach Art. 7 BasisVO am Beispiel von cannabidiolhaltigen (CBD) Produkten beleuchtet. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207571"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/120207571/Occurrence_of_Aspartame_E951_in_a_German_National_Survey_of_Foods_and_Beverages_2000_2022_Trends_and_Insights"><img alt="Research paper thumbnail of Occurrence of Aspartame (E951) in a German National Survey of Foods and Beverages 2000-2022: Trends and Insights" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/120207571/Occurrence_of_Aspartame_E951_in_a_German_National_Survey_of_Foods_and_Beverages_2000_2022_Trends_and_Insights">Occurrence of Aspartame (E951) in a German National Survey of Foods and Beverages 2000-2022: Trends and Insights</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This study aimed to investigate the occurrence of the artificial sweetener aspartame (E951) in a ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This study aimed to investigate the occurrence of the artificial sweetener aspartame (E951) in a wide range of foods and beverages sampled by food control authorities in Germany between 2000 and 2022. The dataset was obtained through the Consumer Information Act. The results showed that aspartame was present in a wide range of product groups tested, most commonly in powdered drink bases (84%) and flavored milk drinks (78%). In the solid food groups, the highest mean aspartame content was found in chewing gum (1543 mg/kg, n=241), followed by sports foods (1453 mg/kg, n=125), fiber supplements (1248 mg/kg, n=11), powdered drink bases (1068 mg/kg, n=162), and candies (437 mg/kg, n=339). Liquid products generally had the highest aspartame content in diet soft drinks (91 mg/l, n=2021), followed by regular soft drinks (59 mg/l, n= 574), flavored milk drinks (48 mg/kg, n=207), and mixed beer drinks (24 mg/l, n=40). 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207646"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/120207646/The_role_of_acetaldehyde_outside_ethanol_metabolism_in_the_carcinogenicity_of_alcoholic_beverages_Evidence_from_a_large_chemical_survey"><img alt="Research paper thumbnail of The role of acetaldehyde outside ethanol metabolism in the carcinogenicity of alcoholic beverages: Evidence from a large chemical survey" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/120207646/The_role_of_acetaldehyde_outside_ethanol_metabolism_in_the_carcinogenicity_of_alcoholic_beverages_Evidence_from_a_large_chemical_survey">The role of acetaldehyde outside ethanol metabolism in the carcinogenicity of alcoholic beverages: Evidence from a large chemical survey</a></div><div class="wp-workCard_item"><span>Food and Chemical Toxicology</span><span>, Aug 1, 2008</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Acetaldehyde is a volatile compound naturally found in alcoholic beverages, and it is regarded as...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Acetaldehyde is a volatile compound naturally found in alcoholic beverages, and it is regarded as possibly being carcinogenic to humans (IARC Group 2B). Acetaldehyde formed during ethanol metabolism is generally considered as a source of carcinogenicity in alcoholic beverages. However, no systematic data is available about its occurrence in alcoholic beverages and the carcinogenic potential of human exposure to this directly ingested form of acetaldehyde outside ethanol metabolism. In this study, we have analysed and evaluated a large sample collective of different alcoholic beverages (n=1,555). Beer (9+/-7 mg/l, range 0-63 mg/l) had significantly lower acetaldehyde contents than wine (34+/-34 mg/l, range 0-211 mg/l), or spirits (66+/-101 mg/l, range 0-1,159 mg/l). The highest acetaldehyde concentrations were generally found in fortified wines (118+/-120 mg/l, range 12-800 mg/l). Assuming an equal distribution between the beverage and saliva, the residual acetaldehyde concentrations in the saliva after swallowing could be on average 195 microM for beer, 734 microM for wine, 1,387 microM for spirits, or 2,417 microM for fortified wine, which are above levels previously regarded as potentially carcinogenic. Further research is needed to confirm the carcinogenic potential of directly ingested acetaldehyde. Until then, some possible preliminary interventions include the reduction of acetaldehyde in the beverages by improvement in production technology or the use of acetaldehyde binding additives. A re-evaluation of the &amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;generally recognized as safe&amp;amp;amp;amp;amp;amp;amp;amp;amp;#39; status of acetaldehyde is also required, which does not appear to be in agreement with its toxicity and carcinogenicity.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120207646"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120207646"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120207646; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120207646]").text(description); $(".js-view-count[data-work-id=120207646]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120207646; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120207646']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120207646, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=120207646]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120207646,"title":"The role of acetaldehyde outside ethanol metabolism in the carcinogenicity of alcoholic beverages: Evidence from a large chemical survey","translated_title":"","metadata":{"abstract":"Acetaldehyde is a volatile compound naturally found in alcoholic beverages, and it is regarded as possibly being carcinogenic to humans (IARC Group 2B). Acetaldehyde formed during ethanol metabolism is generally considered as a source of carcinogenicity in alcoholic beverages. However, no systematic data is available about its occurrence in alcoholic beverages and the carcinogenic potential of human exposure to this directly ingested form of acetaldehyde outside ethanol metabolism. In this study, we have analysed and evaluated a large sample collective of different alcoholic beverages (n=1,555). Beer (9+/-7 mg/l, range 0-63 mg/l) had significantly lower acetaldehyde contents than wine (34+/-34 mg/l, range 0-211 mg/l), or spirits (66+/-101 mg/l, range 0-1,159 mg/l). The highest acetaldehyde concentrations were generally found in fortified wines (118+/-120 mg/l, range 12-800 mg/l). Assuming an equal distribution between the beverage and saliva, the residual acetaldehyde concentrations in the saliva after swallowing could be on average 195 microM for beer, 734 microM for wine, 1,387 microM for spirits, or 2,417 microM for fortified wine, which are above levels previously regarded as potentially carcinogenic. Further research is needed to confirm the carcinogenic potential of directly ingested acetaldehyde. Until then, some possible preliminary interventions include the reduction of acetaldehyde in the beverages by improvement in production technology or the use of acetaldehyde binding additives. A re-evaluation of the \u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;generally recognized as safe\u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;#39; status of acetaldehyde is also required, which does not appear to be in agreement with its toxicity and carcinogenicity.","publisher":"Elsevier BV","publication_date":{"day":1,"month":8,"year":2008,"errors":{}},"publication_name":"Food and Chemical Toxicology"},"translated_abstract":"Acetaldehyde is a volatile compound naturally found in alcoholic beverages, and it is regarded as possibly being carcinogenic to humans (IARC Group 2B). Acetaldehyde formed during ethanol metabolism is generally considered as a source of carcinogenicity in alcoholic beverages. However, no systematic data is available about its occurrence in alcoholic beverages and the carcinogenic potential of human exposure to this directly ingested form of acetaldehyde outside ethanol metabolism. In this study, we have analysed and evaluated a large sample collective of different alcoholic beverages (n=1,555). Beer (9+/-7 mg/l, range 0-63 mg/l) had significantly lower acetaldehyde contents than wine (34+/-34 mg/l, range 0-211 mg/l), or spirits (66+/-101 mg/l, range 0-1,159 mg/l). The highest acetaldehyde concentrations were generally found in fortified wines (118+/-120 mg/l, range 12-800 mg/l). Assuming an equal distribution between the beverage and saliva, the residual acetaldehyde concentrations in the saliva after swallowing could be on average 195 microM for beer, 734 microM for wine, 1,387 microM for spirits, or 2,417 microM for fortified wine, which are above levels previously regarded as potentially carcinogenic. Further research is needed to confirm the carcinogenic potential of directly ingested acetaldehyde. Until then, some possible preliminary interventions include the reduction of acetaldehyde in the beverages by improvement in production technology or the use of acetaldehyde binding additives. A re-evaluation of the \u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;generally recognized as safe\u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;#39; status of acetaldehyde is also required, which does not appear to be in agreement with its toxicity and carcinogenicity.","internal_url":"https://www.academia.edu/120207646/The_role_of_acetaldehyde_outside_ethanol_metabolism_in_the_carcinogenicity_of_alcoholic_beverages_Evidence_from_a_large_chemical_survey","translated_internal_url":"","created_at":"2024-05-29T02:55:22.495-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7502613,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"The_role_of_acetaldehyde_outside_ethanol_metabolism_in_the_carcinogenicity_of_alcoholic_beverages_Evidence_from_a_large_chemical_survey","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":7502613,"first_name":"Dirk","middle_initials":null,"last_name":"Lachenmeier","page_name":"Lachenmeier","domain_name":"cvua-karlsruhe","created_at":"2013-12-10T20:30:27.045-08:00","display_name":"Dirk Lachenmeier","url":"https://cvua-karlsruhe.academia.edu/Lachenmeier"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":3770,"name":"Metabolism","url":"https://www.academia.edu/Documents/in/Metabolism"},{"id":16664,"name":"Risk assessment","url":"https://www.academia.edu/Documents/in/Risk_assessment"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":38516,"name":"Wine","url":"https://www.academia.edu/Documents/in/Wine"},{"id":51722,"name":"Beer","url":"https://www.academia.edu/Documents/in/Beer"},{"id":64568,"name":"Humans","url":"https://www.academia.edu/Documents/in/Humans"},{"id":86176,"name":"Alcohol","url":"https://www.academia.edu/Documents/in/Alcohol"},{"id":110254,"name":"Alcohol Drinking","url":"https://www.academia.edu/Documents/in/Alcohol_Drinking"},{"id":121705,"name":"Ethanol","url":"https://www.academia.edu/Documents/in/Ethanol"},{"id":184989,"name":"Carcinogens","url":"https://www.academia.edu/Documents/in/Carcinogens"},{"id":336223,"name":"Digestive System","url":"https://www.academia.edu/Documents/in/Digestive_System"},{"id":344106,"name":"Saliva","url":"https://www.academia.edu/Documents/in/Saliva"},{"id":362530,"name":"Acetaldehyde","url":"https://www.academia.edu/Documents/in/Acetaldehyde"},{"id":437920,"name":"Alcoholic Beverages","url":"https://www.academia.edu/Documents/in/Alcoholic_Beverages"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":622589,"name":"Risk Assessment","url":"https://www.academia.edu/Documents/in/Risk_Assessment-2"},{"id":1250247,"name":"Ethanol Metabolism","url":"https://www.academia.edu/Documents/in/Ethanol_Metabolism"},{"id":1264054,"name":"Carcinogen","url":"https://www.academia.edu/Documents/in/Carcinogen"}],"urls":[{"id":42441389,"url":"https://doi.org/10.1016/j.fct.2008.05.034"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207645"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/120207645/Cocaine_and_opiate_concentrations_in_hair_from_subjects_in_a_heroin_maintenance_program_in_comparison_to_a_methadone_substituted_group"><img alt="Research paper thumbnail of Cocaine and opiate concentrations in hair from subjects in a heroin maintenance program in comparison to a methadone substituted group" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/120207645/Cocaine_and_opiate_concentrations_in_hair_from_subjects_in_a_heroin_maintenance_program_in_comparison_to_a_methadone_substituted_group">Cocaine and opiate concentrations in hair from subjects in a heroin maintenance program in comparison to a methadone substituted group</a></div><div class="wp-workCard_item"><span>International Journal Of Legal Medicine</span><span>, Jul 26, 2008</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">One month before (T-1) and 12 months after (T12) controlled i.v. administration of pharmaceutical...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">One month before (T-1) and 12 months after (T12) controlled i.v. administration of pharmaceutical heroin-HCl (10-100 mg/day) in the context of a heroin maintenance program (HMP), concentrations of opiates and cocaine as well as its metabolites were determined in head hair (n = 46) using a validated gas chromatographic-mass spectrometric method. In addition, a patient collective of a methadone maintenance program (MMP, daily doses 15-260 mg) was examined (n = 35). The incidence of additional cocaine consumption decreased in both groups during the study period (T-1 to T12): in HMP from 64.6% to 45.8% and in MMP from 71.4% to 60.0%. A significant reduction of cocaine consumption was defined as an at least 30% reduction of analyte concentrations in hair (Deltac &amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; 30%). Accordingly, in HMP, a decrease in 45.8% of initially (T-1) cocaine-positive patients was determined; in MMP, the reduction was 48.6%. In 22.9% of HMP and 37.1% of MMP, an increase of cocaine concentrations was detected. Codeine and acetylcodeine were found in 50.0% and 43.5% (T-1) and 13.0% and 10.9% (T12) of the samples of the HMP, as well as in 45.7% and 25.7% (T-1) and 17.1% and 5.7% (T12) in MMP, respectively. The missing of acetylcodeine, in particular at T-1, questions its applicability as a characteristic marker of a preceding consumption of illicit heroin in hair analysis.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120207645"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120207645"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120207645; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120207645]").text(description); $(".js-view-count[data-work-id=120207645]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120207645; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120207645']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120207645, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=120207645]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120207645,"title":"Cocaine and opiate concentrations in hair from subjects in a heroin maintenance program in comparison to a methadone substituted group","translated_title":"","metadata":{"abstract":"One month before (T-1) and 12 months after (T12) controlled i.v. administration of pharmaceutical heroin-HCl (10-100 mg/day) in the context of a heroin maintenance program (HMP), concentrations of opiates and cocaine as well as its metabolites were determined in head hair (n = 46) using a validated gas chromatographic-mass spectrometric method. In addition, a patient collective of a methadone maintenance program (MMP, daily doses 15-260 mg) was examined (n = 35). The incidence of additional cocaine consumption decreased in both groups during the study period (T-1 to T12): in HMP from 64.6% to 45.8% and in MMP from 71.4% to 60.0%. A significant reduction of cocaine consumption was defined as an at least 30% reduction of analyte concentrations in hair (Deltac \u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; 30%). Accordingly, in HMP, a decrease in 45.8% of initially (T-1) cocaine-positive patients was determined; in MMP, the reduction was 48.6%. In 22.9% of HMP and 37.1% of MMP, an increase of cocaine concentrations was detected. Codeine and acetylcodeine were found in 50.0% and 43.5% (T-1) and 13.0% and 10.9% (T12) of the samples of the HMP, as well as in 45.7% and 25.7% (T-1) and 17.1% and 5.7% (T12) in MMP, respectively. The missing of acetylcodeine, in particular at T-1, questions its applicability as a characteristic marker of a preceding consumption of illicit heroin in hair analysis.","publisher":"Springer Science+Business Media","publication_date":{"day":26,"month":7,"year":2008,"errors":{}},"publication_name":"International Journal Of Legal Medicine"},"translated_abstract":"One month before (T-1) and 12 months after (T12) controlled i.v. administration of pharmaceutical heroin-HCl (10-100 mg/day) in the context of a heroin maintenance program (HMP), concentrations of opiates and cocaine as well as its metabolites were determined in head hair (n = 46) using a validated gas chromatographic-mass spectrometric method. In addition, a patient collective of a methadone maintenance program (MMP, daily doses 15-260 mg) was examined (n = 35). The incidence of additional cocaine consumption decreased in both groups during the study period (T-1 to T12): in HMP from 64.6% to 45.8% and in MMP from 71.4% to 60.0%. A significant reduction of cocaine consumption was defined as an at least 30% reduction of analyte concentrations in hair (Deltac \u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; 30%). Accordingly, in HMP, a decrease in 45.8% of initially (T-1) cocaine-positive patients was determined; in MMP, the reduction was 48.6%. In 22.9% of HMP and 37.1% of MMP, an increase of cocaine concentrations was detected. Codeine and acetylcodeine were found in 50.0% and 43.5% (T-1) and 13.0% and 10.9% (T12) of the samples of the HMP, as well as in 45.7% and 25.7% (T-1) and 17.1% and 5.7% (T12) in MMP, respectively. The missing of acetylcodeine, in particular at T-1, questions its applicability as a characteristic marker of a preceding consumption of illicit heroin in hair analysis.","internal_url":"https://www.academia.edu/120207645/Cocaine_and_opiate_concentrations_in_hair_from_subjects_in_a_heroin_maintenance_program_in_comparison_to_a_methadone_substituted_group","translated_internal_url":"","created_at":"2024-05-29T02:55:21.212-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7502613,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Cocaine_and_opiate_concentrations_in_hair_from_subjects_in_a_heroin_maintenance_program_in_comparison_to_a_methadone_substituted_group","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":7502613,"first_name":"Dirk","middle_initials":null,"last_name":"Lachenmeier","page_name":"Lachenmeier","domain_name":"cvua-karlsruhe","created_at":"2013-12-10T20:30:27.045-08:00","display_name":"Dirk Lachenmeier","url":"https://cvua-karlsruhe.academia.edu/Lachenmeier"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":28850,"name":"Linear models","url":"https://www.academia.edu/Documents/in/Linear_models"},{"id":64568,"name":"Humans","url":"https://www.academia.edu/Documents/in/Humans"},{"id":83996,"name":"Hair","url":"https://www.academia.edu/Documents/in/Hair"},{"id":106566,"name":"Cocaine","url":"https://www.academia.edu/Documents/in/Cocaine"},{"id":160030,"name":"Heroin Dependence","url":"https://www.academia.edu/Documents/in/Heroin_Dependence"},{"id":248653,"name":"Legal Medicine","url":"https://www.academia.edu/Documents/in/Legal_Medicine"},{"id":263537,"name":"Hair Analysis","url":"https://www.academia.edu/Documents/in/Hair_Analysis"},{"id":361527,"name":"Methadone","url":"https://www.academia.edu/Documents/in/Methadone"},{"id":466103,"name":"Narcotics","url":"https://www.academia.edu/Documents/in/Narcotics"},{"id":529560,"name":"Gas Chromatography/mass Spectrometry","url":"https://www.academia.edu/Documents/in/Gas_Chromatography_mass_Spectrometry"},{"id":785480,"name":"Heroin","url":"https://www.academia.edu/Documents/in/Heroin"},{"id":1619685,"name":"Codeine","url":"https://www.academia.edu/Documents/in/Codeine"},{"id":1674140,"name":"Opiate","url":"https://www.academia.edu/Documents/in/Opiate"}],"urls":[{"id":42441388,"url":"https://doi.org/10.1007/s00414-008-0272-0"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207644"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/120207644/Headspace_solid_phase_microextraction_gas_chromatography_mass_spectrometry_determination_of_the_characteristic_flavourings_menthone_isomenthone_neomenthol_and_menthol_in_serum_samples_with_and_without_enzymatic_cleavage_to_validate_post_offence_alcohol_drinking_claims"><img alt="Research paper thumbnail of Headspace solid-phase microextraction–gas chromatography–mass spectrometry determination of the characteristic flavourings menthone, isomenthone, neomenthol and menthol in serum samples with and without enzymatic cleavage to validate post-offence alcohol drinking claims" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/120207644/Headspace_solid_phase_microextraction_gas_chromatography_mass_spectrometry_determination_of_the_characteristic_flavourings_menthone_isomenthone_neomenthol_and_menthol_in_serum_samples_with_and_without_enzymatic_cleavage_to_validate_post_offence_alcohol_drinking_claims">Headspace solid-phase microextraction–gas chromatography–mass spectrometry determination of the characteristic flavourings menthone, isomenthone, neomenthol and menthol in serum samples with and without enzymatic cleavage to validate post-offence alcohol drinking claims</a></div><div class="wp-workCard_item"><span>Analytica Chimica Acta</span><span>, Jul 1, 2009</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">A rapid HS-SPME-GC-MS (headspace solid-phase microextraction-gas chromatography-mass spectrometry...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">A rapid HS-SPME-GC-MS (headspace solid-phase microextraction-gas chromatography-mass spectrometry) method has been developed for determination of menthone, isomenthone, neomenthol and menthol in serum samples with and without enzymatic cleavage. These flavour compounds are characteristic markers for consumption of peppermint liqueurs as well as certain digestif bitters, herbal and bitter liqueurs. This method enabled the detection of the four compounds with a limit of detection (LOD) of 2.1 ng mL(-1) (menthone and isomenthone), 2.8 ng mL(-1) (neomenthol) and 4.6 ng mL(-1) (menthol), and a limit of quantification (LOQ) of 3.1 ng mL(-1) (menthone and isomenthone), 4.2 ng mL(-1) (neomenthol) and 6.8 ng mL(-1) (menthol) in serum samples. The method shows good precision intraday (3.2-3.8%) and interday (5.8-6.9%) and a calibration curve determination coefficient (R(2)) of 0.990-0.996. Experiments were conducted with a volunteer, who consumed peppermint liqueur on three different days under controlled conditions. At defined intervals, blood samples were taken, and the concentration-time profiles for serum menthone, isomenthone, neomenthol and menthol, as free substances as well as glucuronides, were determined. Both menthol and neomenthol underwent a rapid phase II metabolism, but minor amounts of free substances were also detected. Menthone and isomenthone were rapidly metabolised and were found in lower concentrations and over a shorter time span than the other analytes. In blood samples taken from 100 drivers who claimed to have consumed peppermint liqueur prior to the blood sampling, menthone, isomenthone, neomenthol and menthol were detected in the serum as free substances in concentrations between 3.1 and 7.0 ng mL(-1) in eight cases (menthone), 3.1 and 11.3 ng mL(-1) in eight cases (isomenthone), 5.3 and 57.8 ng mL(-1) in nine cases (neomenthol) and 8.0 and 92.1 ng mL(-1) in nine cases (menthol). The sum values of free and conjugated substances ranged between 4.2 and 127.8 ng mL(-1) in 35 cases for neomenthol and 11.0 and 638.2 ng mL(-1) in 59 cases for menthol. Menthone and isomenthone were not conjugated. These test results confirmed that the analysis of characteristic beverage aroma compounds, such as menthone, isomenthone, neomenthol and menthol, can be used for specific verification of post-offence alcohol consumption claims.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120207644"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120207644"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120207644; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120207644]").text(description); $(".js-view-count[data-work-id=120207644]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120207644; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120207644']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120207644, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=120207644]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120207644,"title":"Headspace solid-phase microextraction–gas chromatography–mass spectrometry determination of the characteristic flavourings menthone, isomenthone, neomenthol and menthol in serum samples with and without enzymatic cleavage to validate post-offence alcohol drinking claims","translated_title":"","metadata":{"abstract":"A rapid HS-SPME-GC-MS (headspace solid-phase microextraction-gas chromatography-mass spectrometry) method has been developed for determination of menthone, isomenthone, neomenthol and menthol in serum samples with and without enzymatic cleavage. These flavour compounds are characteristic markers for consumption of peppermint liqueurs as well as certain digestif bitters, herbal and bitter liqueurs. This method enabled the detection of the four compounds with a limit of detection (LOD) of 2.1 ng mL(-1) (menthone and isomenthone), 2.8 ng mL(-1) (neomenthol) and 4.6 ng mL(-1) (menthol), and a limit of quantification (LOQ) of 3.1 ng mL(-1) (menthone and isomenthone), 4.2 ng mL(-1) (neomenthol) and 6.8 ng mL(-1) (menthol) in serum samples. The method shows good precision intraday (3.2-3.8%) and interday (5.8-6.9%) and a calibration curve determination coefficient (R(2)) of 0.990-0.996. Experiments were conducted with a volunteer, who consumed peppermint liqueur on three different days under controlled conditions. At defined intervals, blood samples were taken, and the concentration-time profiles for serum menthone, isomenthone, neomenthol and menthol, as free substances as well as glucuronides, were determined. Both menthol and neomenthol underwent a rapid phase II metabolism, but minor amounts of free substances were also detected. Menthone and isomenthone were rapidly metabolised and were found in lower concentrations and over a shorter time span than the other analytes. In blood samples taken from 100 drivers who claimed to have consumed peppermint liqueur prior to the blood sampling, menthone, isomenthone, neomenthol and menthol were detected in the serum as free substances in concentrations between 3.1 and 7.0 ng mL(-1) in eight cases (menthone), 3.1 and 11.3 ng mL(-1) in eight cases (isomenthone), 5.3 and 57.8 ng mL(-1) in nine cases (neomenthol) and 8.0 and 92.1 ng mL(-1) in nine cases (menthol). The sum values of free and conjugated substances ranged between 4.2 and 127.8 ng mL(-1) in 35 cases for neomenthol and 11.0 and 638.2 ng mL(-1) in 59 cases for menthol. Menthone and isomenthone were not conjugated. These test results confirmed that the analysis of characteristic beverage aroma compounds, such as menthone, isomenthone, neomenthol and menthol, can be used for specific verification of post-offence alcohol consumption claims.","publisher":"Elsevier BV","publication_date":{"day":1,"month":7,"year":2009,"errors":{}},"publication_name":"Analytica Chimica Acta"},"translated_abstract":"A rapid HS-SPME-GC-MS (headspace solid-phase microextraction-gas chromatography-mass spectrometry) method has been developed for determination of menthone, isomenthone, neomenthol and menthol in serum samples with and without enzymatic cleavage. These flavour compounds are characteristic markers for consumption of peppermint liqueurs as well as certain digestif bitters, herbal and bitter liqueurs. This method enabled the detection of the four compounds with a limit of detection (LOD) of 2.1 ng mL(-1) (menthone and isomenthone), 2.8 ng mL(-1) (neomenthol) and 4.6 ng mL(-1) (menthol), and a limit of quantification (LOQ) of 3.1 ng mL(-1) (menthone and isomenthone), 4.2 ng mL(-1) (neomenthol) and 6.8 ng mL(-1) (menthol) in serum samples. The method shows good precision intraday (3.2-3.8%) and interday (5.8-6.9%) and a calibration curve determination coefficient (R(2)) of 0.990-0.996. Experiments were conducted with a volunteer, who consumed peppermint liqueur on three different days under controlled conditions. At defined intervals, blood samples were taken, and the concentration-time profiles for serum menthone, isomenthone, neomenthol and menthol, as free substances as well as glucuronides, were determined. Both menthol and neomenthol underwent a rapid phase II metabolism, but minor amounts of free substances were also detected. Menthone and isomenthone were rapidly metabolised and were found in lower concentrations and over a shorter time span than the other analytes. In blood samples taken from 100 drivers who claimed to have consumed peppermint liqueur prior to the blood sampling, menthone, isomenthone, neomenthol and menthol were detected in the serum as free substances in concentrations between 3.1 and 7.0 ng mL(-1) in eight cases (menthone), 3.1 and 11.3 ng mL(-1) in eight cases (isomenthone), 5.3 and 57.8 ng mL(-1) in nine cases (neomenthol) and 8.0 and 92.1 ng mL(-1) in nine cases (menthol). The sum values of free and conjugated substances ranged between 4.2 and 127.8 ng mL(-1) in 35 cases for neomenthol and 11.0 and 638.2 ng mL(-1) in 59 cases for menthol. Menthone and isomenthone were not conjugated. These test results confirmed that the analysis of characteristic beverage aroma compounds, such as menthone, isomenthone, neomenthol and menthol, can be used for specific verification of post-offence alcohol consumption claims.","internal_url":"https://www.academia.edu/120207644/Headspace_solid_phase_microextraction_gas_chromatography_mass_spectrometry_determination_of_the_characteristic_flavourings_menthone_isomenthone_neomenthol_and_menthol_in_serum_samples_with_and_without_enzymatic_cleavage_to_validate_post_offence_alcohol_drinking_claims","translated_internal_url":"","created_at":"2024-05-29T02:55:19.407-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7502613,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Headspace_solid_phase_microextraction_gas_chromatography_mass_spectrometry_determination_of_the_characteristic_flavourings_menthone_isomenthone_neomenthol_and_menthol_in_serum_samples_with_and_without_enzymatic_cleavage_to_validate_post_offence_alcohol_drinking_claims","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":7502613,"first_name":"Dirk","middle_initials":null,"last_name":"Lachenmeier","page_name":"Lachenmeier","domain_name":"cvua-karlsruhe","created_at":"2013-12-10T20:30:27.045-08:00","display_name":"Dirk Lachenmeier","url":"https://cvua-karlsruhe.academia.edu/Lachenmeier"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":524,"name":"Analytical Chemistry","url":"https://www.academia.edu/Documents/in/Analytical_Chemistry"},{"id":4656,"name":"Chromatography","url":"https://www.academia.edu/Documents/in/Chromatography"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":110254,"name":"Alcohol Drinking","url":"https://www.academia.edu/Documents/in/Alcohol_Drinking"},{"id":161542,"name":"Solid Phase Microextraction","url":"https://www.academia.edu/Documents/in/Solid_Phase_Microextraction"},{"id":210840,"name":"SPME","url":"https://www.academia.edu/Documents/in/SPME"},{"id":529560,"name":"Gas Chromatography/mass Spectrometry","url":"https://www.academia.edu/Documents/in/Gas_Chromatography_mass_Spectrometry"},{"id":837636,"name":"SERUM","url":"https://www.academia.edu/Documents/in/SERUM"},{"id":1116953,"name":"L menthol","url":"https://www.academia.edu/Documents/in/L_menthol"},{"id":1953379,"name":"Menthol","url":"https://www.academia.edu/Documents/in/Menthol"},{"id":4037618,"name":"Menthone","url":"https://www.academia.edu/Documents/in/Menthone"}],"urls":[{"id":42441387,"url":"https://doi.org/10.1016/j.aca.2009.05.010"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207642"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/120207642/Alcohol_in_Mayan_Guatemala_consumption_distribution_production_and_composition_of_cuxa"><img alt="Research paper thumbnail of Alcohol in Mayan Guatemala: consumption, distribution, production and composition of cuxa" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/120207642/Alcohol_in_Mayan_Guatemala_consumption_distribution_production_and_composition_of_cuxa">Alcohol in Mayan Guatemala: consumption, distribution, production and composition of cuxa</a></div><div class="wp-workCard_item"><span>Addiction</span><span>, May 1, 2009</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">To describe the consumption, distribution, production and chemical composition of alcohol, includ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">To describe the consumption, distribution, production and chemical composition of alcohol, including cuxa (pronounced &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;coo sha&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;), in Nahualá, a highland Mayan municipality in Guatemala. Cuxa is a sugarcane-derived spirit, in part produced clandestinely, that has been distributed in the community for several decades. Key informant interviews with alcohol distributors and consumers, cuxa producers and health professionals, as well as analyses of questionnaires from a sample of 47 spouses who came to the local health centre for problems related to their husband&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;s drinking. Sampling and chemical analysis of cuxa from 12 of 13 identified sales points in the head-town of Nahualá and its nearby settlements (10 km radius). Fieldwork was conducted between November 2007 and March 2008. Alcohol consumption was found to be integrated culturally in this community. The overall drinking culture was marked by irregular heavy drinking occasions, especially around market days, with substantial inebriation and health problems, especially among street inhabiting drinkers. Cuxa contributed to these problems, and cuxa drinking was socially stigmatized. Cuxa was produced both clandestinely and industrially, and sold legally by taverns and illegally by clandestine distributors. The alcoholic strength of the samples was typically between 17 and 19% vol.; clandestinely produced cuxa samples showed acetaldehyde contamination. Measures should be taken to reduce the harm associated with alcohol in this community, including efforts to reduce acetaldehyde levels in cuxa.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120207642"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120207642"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120207642; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120207642]").text(description); $(".js-view-count[data-work-id=120207642]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120207642; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120207642']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120207642, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=120207642]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120207642,"title":"Alcohol in Mayan Guatemala: consumption, distribution, production and composition of cuxa","translated_title":"","metadata":{"abstract":"To describe the consumption, distribution, production and chemical composition of alcohol, including cuxa (pronounced \u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;coo sha\u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;), in Nahualá, a highland Mayan municipality in Guatemala. Cuxa is a sugarcane-derived spirit, in part produced clandestinely, that has been distributed in the community for several decades. Key informant interviews with alcohol distributors and consumers, cuxa producers and health professionals, as well as analyses of questionnaires from a sample of 47 spouses who came to the local health centre for problems related to their husband\u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;s drinking. Sampling and chemical analysis of cuxa from 12 of 13 identified sales points in the head-town of Nahualá and its nearby settlements (10 km radius). Fieldwork was conducted between November 2007 and March 2008. Alcohol consumption was found to be integrated culturally in this community. The overall drinking culture was marked by irregular heavy drinking occasions, especially around market days, with substantial inebriation and health problems, especially among street inhabiting drinkers. Cuxa contributed to these problems, and cuxa drinking was socially stigmatized. Cuxa was produced both clandestinely and industrially, and sold legally by taverns and illegally by clandestine distributors. The alcoholic strength of the samples was typically between 17 and 19% vol.; clandestinely produced cuxa samples showed acetaldehyde contamination. Measures should be taken to reduce the harm associated with alcohol in this community, including efforts to reduce acetaldehyde levels in cuxa.","publisher":"Wiley-Blackwell","publication_date":{"day":1,"month":5,"year":2009,"errors":{}},"publication_name":"Addiction"},"translated_abstract":"To describe the consumption, distribution, production and chemical composition of alcohol, including cuxa (pronounced \u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;coo sha\u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;), in Nahualá, a highland Mayan municipality in Guatemala. Cuxa is a sugarcane-derived spirit, in part produced clandestinely, that has been distributed in the community for several decades. Key informant interviews with alcohol distributors and consumers, cuxa producers and health professionals, as well as analyses of questionnaires from a sample of 47 spouses who came to the local health centre for problems related to their husband\u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;s drinking. Sampling and chemical analysis of cuxa from 12 of 13 identified sales points in the head-town of Nahualá and its nearby settlements (10 km radius). Fieldwork was conducted between November 2007 and March 2008. Alcohol consumption was found to be integrated culturally in this community. The overall drinking culture was marked by irregular heavy drinking occasions, especially around market days, with substantial inebriation and health problems, especially among street inhabiting drinkers. Cuxa contributed to these problems, and cuxa drinking was socially stigmatized. Cuxa was produced both clandestinely and industrially, and sold legally by taverns and illegally by clandestine distributors. The alcoholic strength of the samples was typically between 17 and 19% vol.; clandestinely produced cuxa samples showed acetaldehyde contamination. Measures should be taken to reduce the harm associated with alcohol in this community, including efforts to reduce acetaldehyde levels in cuxa.","internal_url":"https://www.academia.edu/120207642/Alcohol_in_Mayan_Guatemala_consumption_distribution_production_and_composition_of_cuxa","translated_internal_url":"","created_at":"2024-05-29T02:55:18.113-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7502613,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Alcohol_in_Mayan_Guatemala_consumption_distribution_production_and_composition_of_cuxa","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":7502613,"first_name":"Dirk","middle_initials":null,"last_name":"Lachenmeier","page_name":"Lachenmeier","domain_name":"cvua-karlsruhe","created_at":"2013-12-10T20:30:27.045-08:00","display_name":"Dirk Lachenmeier","url":"https://cvua-karlsruhe.academia.edu/Lachenmeier"},"attachments":[],"research_interests":[{"id":2483,"name":"Addiction","url":"https://www.academia.edu/Documents/in/Addiction"},{"id":7125,"name":"Culture","url":"https://www.academia.edu/Documents/in/Culture"},{"id":7403,"name":"Environmental Health","url":"https://www.academia.edu/Documents/in/Environmental_Health"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":42070,"name":"Harm Reduction","url":"https://www.academia.edu/Documents/in/Harm_Reduction"},{"id":46964,"name":"Maya","url":"https://www.academia.edu/Documents/in/Maya"},{"id":64568,"name":"Humans","url":"https://www.academia.edu/Documents/in/Humans"},{"id":66905,"name":"Guatemala","url":"https://www.academia.edu/Documents/in/Guatemala"},{"id":91863,"name":"Alcoholism","url":"https://www.academia.edu/Documents/in/Alcoholism"},{"id":110254,"name":"Alcohol Drinking","url":"https://www.academia.edu/Documents/in/Alcohol_Drinking"},{"id":111545,"name":"Male","url":"https://www.academia.edu/Documents/in/Male"},{"id":230613,"name":"Cuxa","url":"https://www.academia.edu/Documents/in/Cuxa"},{"id":295155,"name":"Middle Aged","url":"https://www.academia.edu/Documents/in/Middle_Aged"},{"id":362530,"name":"Acetaldehyde","url":"https://www.academia.edu/Documents/in/Acetaldehyde"},{"id":382075,"name":"Adult","url":"https://www.academia.edu/Documents/in/Adult"},{"id":396772,"name":"Harm","url":"https://www.academia.edu/Documents/in/Harm"},{"id":437920,"name":"Alcoholic Beverages","url":"https://www.academia.edu/Documents/in/Alcoholic_Beverages"},{"id":2922956,"name":"Psychology and Cognitive Sciences","url":"https://www.academia.edu/Documents/in/Psychology_and_Cognitive_Sciences"},{"id":3137012,"name":"consumption sociology","url":"https://www.academia.edu/Documents/in/consumption_sociology"},{"id":3763225,"name":"Medical and Health Sciences","url":"https://www.academia.edu/Documents/in/Medical_and_Health_Sciences"}],"urls":[{"id":42441386,"url":"https://doi.org/10.1111/j.1360-0443.2009.02507.x"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207630"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/120207630/Poppy_Seed_Foods_and_Opiate_Drug_Testing_Where_Are_We_Today"><img alt="Research paper thumbnail of Poppy Seed Foods and Opiate Drug Testing-Where Are We Today?" class="work-thumbnail" src="https://attachments.academia-assets.com/115433159/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/120207630/Poppy_Seed_Foods_and_Opiate_Drug_Testing_Where_Are_We_Today">Poppy Seed Foods and Opiate Drug Testing-Where Are We Today?</a></div><div class="wp-workCard_item"><span>Therapeutic Drug Monitoring</span><span>, Feb 1, 2010</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="1ed3275603fdde8930a5576ea4f6df13" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":115433159,"asset_id":120207630,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/115433159/download_file?st=MTczMjQxMzE3Myw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120207630"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120207630"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120207630; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120207630]").text(description); $(".js-view-count[data-work-id=120207630]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120207630; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120207630']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120207630, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "1ed3275603fdde8930a5576ea4f6df13" } } $('.js-work-strip[data-work-id=120207630]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120207630,"title":"Poppy Seed Foods and Opiate Drug Testing-Where Are We Today?","translated_title":"","metadata":{"publisher":"Lippincott Williams \u0026 Wilkins","grobid_abstract":"Seeds of the opium poppy plant are legally sold and widely consumed as food. Due to contamination during harvesting, the seeds can contain morphine and other opiate alkaloids. The objective of this study is to review the toxicology of poppy seed foods regarding influence on opiate drug tests. Computer-assisted literature review resulted in 95 identified references. Normal poppy seed consumption is generally regarded as safe. During food processing, the morphine content is considerably reduced (up to 90%). The possibility of false-positive opiate drug tests after poppy food ingestion exists. There are no unambiguous markers available to differentiate poppy food ingestion from heroin or pharmaceutical morphine use. This is also a problem in heroin-assisted maintenance programs. A basic requirement in such substitution programs is the patients' abstinence from any other drugs, including additional illicit heroin. Also a lack of forensic ingestion trials was detected that consider all factors influencing the morphine content in biologic matrices after consumption. Most studies did not control for the losses during food processing, so that the initial morphine dosage was overestimated. The large reduction of the morphine content during past years raises questions about the validity of the ''poppy seed defence.'' However, a threshold of food use that would not lead to positive drug tests with certainty is currently unavailable. Research is needed to prove if the morphine contents in today's foods still pose the possibility of influencing drug tests. Future trials should consider processing-related morphine losses.","publication_date":{"day":1,"month":2,"year":2010,"errors":{}},"publication_name":"Therapeutic Drug 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pharmaceutical sciences","url":"https://www.academia.edu/Documents/in/Pharmacology_and_pharmaceutical_sciences"}],"urls":[{"id":42441384,"url":"https://doi.org/10.1097/ftd.0b013e3181c0eee0"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207622"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/120207622/The_Impact_of_Unrecorded_Alcohol_Use_on_Health_What_Do_We_Know_in_2020"><img alt="Research paper thumbnail of The Impact of Unrecorded Alcohol Use on Health: What Do We Know in 2020?" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/120207622/The_Impact_of_Unrecorded_Alcohol_Use_on_Health_What_Do_We_Know_in_2020">The Impact of Unrecorded Alcohol Use on Health: What Do We Know in 2020?</a></div><div class="wp-workCard_item"><span>Journal of Studies on Alcohol and Drugs</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">OBJECTIVE About 25% of global alcohol consumption is unrecorded, that is, concerns alcohol not re...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">OBJECTIVE About 25% of global alcohol consumption is unrecorded, that is, concerns alcohol not registered in the country where it is consumed. Unrecorded alcohol includes homemade, illicit, or surrogate alcohols. The aim of this review is to update the evidence on unrecorded alcohol and its impact on health. METHOD A narrative review and qualitative synthesis of scientific literature (English and Russian) for the period 2016-2020 was conducted. RESULTS A total of 100 articles were included in the synthesis. The most harm because of unrecorded alcohol seems to be caused by ethanol, although single and mass methanol poisonings constitute exceptions. Nevertheless, unrecorded consumption is associated with disproportionate harm that goes beyond toxicity, which is linked to hazardous drinking patterns of unrecorded alcohol, and its association with alcohol use disorders and social marginalization. The online sale of unrecorded alcohol, which circumvents alcohol availability regulations, is an emerging and not yet well-explored issue. CONCLUSIONS Policy options include restricting access to methanol, increasing taxation, denaturing ethanol-containing liquids that could be used as surrogates, introducing more effective and less toxic denaturizing additives, and improving monitoring systems for fraud, tax evasion, and local sales restrictions, including raising the minimum legal drinking age. These measures should be implemented within a holistic policy framework to avoid unintended effects, such as an increase in total alcohol consumption, shifts from certain types of unrecorded products to potentially toxic alternatives, or limiting economic activity and jeopardizing the livelihoods of vulnerable populations (e.g., women comprise the majority of those making homebrew in some countries).</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120207622"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120207622"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120207622; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120207622]").text(description); $(".js-view-count[data-work-id=120207622]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120207622; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120207622']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120207622, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=120207622]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120207622,"title":"The Impact of Unrecorded Alcohol Use on Health: What Do We Know in 2020?","translated_title":"","metadata":{"abstract":"OBJECTIVE About 25% of global alcohol consumption is unrecorded, that is, concerns alcohol not registered in the country where it is consumed. Unrecorded alcohol includes homemade, illicit, or surrogate alcohols. The aim of this review is to update the evidence on unrecorded alcohol and its impact on health. METHOD A narrative review and qualitative synthesis of scientific literature (English and Russian) for the period 2016-2020 was conducted. RESULTS A total of 100 articles were included in the synthesis. The most harm because of unrecorded alcohol seems to be caused by ethanol, although single and mass methanol poisonings constitute exceptions. Nevertheless, unrecorded consumption is associated with disproportionate harm that goes beyond toxicity, which is linked to hazardous drinking patterns of unrecorded alcohol, and its association with alcohol use disorders and social marginalization. The online sale of unrecorded alcohol, which circumvents alcohol availability regulations, is an emerging and not yet well-explored issue. CONCLUSIONS Policy options include restricting access to methanol, increasing taxation, denaturing ethanol-containing liquids that could be used as surrogates, introducing more effective and less toxic denaturizing additives, and improving monitoring systems for fraud, tax evasion, and local sales restrictions, including raising the minimum legal drinking age. These measures should be implemented within a holistic policy framework to avoid unintended effects, such as an increase in total alcohol consumption, shifts from certain types of unrecorded products to potentially toxic alternatives, or limiting economic activity and jeopardizing the livelihoods of vulnerable populations (e.g., women comprise the majority of those making homebrew in some countries).","publisher":"Alcohol Research Documentation","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Journal of Studies on Alcohol and Drugs"},"translated_abstract":"OBJECTIVE About 25% of global alcohol consumption is unrecorded, that is, concerns alcohol not registered in the country where it is consumed. Unrecorded alcohol includes homemade, illicit, or surrogate alcohols. The aim of this review is to update the evidence on unrecorded alcohol and its impact on health. METHOD A narrative review and qualitative synthesis of scientific literature (English and Russian) for the period 2016-2020 was conducted. RESULTS A total of 100 articles were included in the synthesis. The most harm because of unrecorded alcohol seems to be caused by ethanol, although single and mass methanol poisonings constitute exceptions. Nevertheless, unrecorded consumption is associated with disproportionate harm that goes beyond toxicity, which is linked to hazardous drinking patterns of unrecorded alcohol, and its association with alcohol use disorders and social marginalization. The online sale of unrecorded alcohol, which circumvents alcohol availability regulations, is an emerging and not yet well-explored issue. CONCLUSIONS Policy options include restricting access to methanol, increasing taxation, denaturing ethanol-containing liquids that could be used as surrogates, introducing more effective and less toxic denaturizing additives, and improving monitoring systems for fraud, tax evasion, and local sales restrictions, including raising the minimum legal drinking age. These measures should be implemented within a holistic policy framework to avoid unintended effects, such as an increase in total alcohol consumption, shifts from certain types of unrecorded products to potentially toxic alternatives, or limiting economic activity and jeopardizing the livelihoods of vulnerable populations (e.g., women comprise the majority of those making homebrew in some countries).","internal_url":"https://www.academia.edu/120207622/The_Impact_of_Unrecorded_Alcohol_Use_on_Health_What_Do_We_Know_in_2020","translated_internal_url":"","created_at":"2024-05-29T02:54:43.823-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":7502613,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"The_Impact_of_Unrecorded_Alcohol_Use_on_Health_What_Do_We_Know_in_2020","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":7502613,"first_name":"Dirk","middle_initials":null,"last_name":"Lachenmeier","page_name":"Lachenmeier","domain_name":"cvua-karlsruhe","created_at":"2013-12-10T20:30:27.045-08:00","display_name":"Dirk Lachenmeier","url":"https://cvua-karlsruhe.academia.edu/Lachenmeier"},"attachments":[],"research_interests":[{"id":221,"name":"Psychology","url":"https://www.academia.edu/Documents/in/Psychology"},{"id":7403,"name":"Environmental Health","url":"https://www.academia.edu/Documents/in/Environmental_Health"},{"id":12159,"name":"Injury Prevention","url":"https://www.academia.edu/Documents/in/Injury_Prevention"},{"id":18652,"name":"Suicide prevention","url":"https://www.academia.edu/Documents/in/Suicide_prevention"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":139370,"name":"Occupational Safety and Health","url":"https://www.academia.edu/Documents/in/Occupational_Safety_and_Health"},{"id":396772,"name":"Harm","url":"https://www.academia.edu/Documents/in/Harm"},{"id":410370,"name":"Public health systems and services research","url":"https://www.academia.edu/Documents/in/Public_health_systems_and_services_research-1"},{"id":758966,"name":"Poison Control","url":"https://www.academia.edu/Documents/in/Poison_Control"}],"urls":[{"id":42441376,"url":"https://doi.org/10.15288/jsad.2021.82.28"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207611"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/120207611/Defining_maximum_levels_of_higher_alcohols_in_alcoholic_beverages_and_surrogate_alcohol_products"><img alt="Research paper thumbnail of Defining maximum levels of higher alcohols in alcoholic beverages and surrogate alcohol products" class="work-thumbnail" src="https://attachments.academia-assets.com/115433117/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/120207611/Defining_maximum_levels_of_higher_alcohols_in_alcoholic_beverages_and_surrogate_alcohol_products">Defining maximum levels of higher alcohols in alcoholic beverages and surrogate alcohol products</a></div><div class="wp-workCard_item"><span>Regulatory Toxicology and Pharmacology</span><span>, Apr 1, 2008</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="e3c5aeb96eec49c50753edf491d41250" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":115433117,"asset_id":120207611,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/115433117/download_file?st=MTczMjQxMzE3Myw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120207611"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120207611"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120207611; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120207611]").text(description); $(".js-view-count[data-work-id=120207611]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120207611; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120207611']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120207611, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "e3c5aeb96eec49c50753edf491d41250" } } $('.js-work-strip[data-work-id=120207611]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120207611,"title":"Defining maximum levels of higher alcohols in alcoholic beverages and surrogate alcohol products","translated_title":"","metadata":{"publisher":"Elsevier BV","grobid_abstract":"Higher alcohols occur naturally in alcoholic beverages as by-products of alcoholic fermentation. Recently, concerns have been raised about the levels of higher alcohols in surrogate alcohol (i.e., illicit or home-produced alcoholic beverages) that might lead to an increased incidence of liver diseases in regions where there is a high consumption of such beverages. In contrast, higher alcohols are generally regarded as important flavour compounds, so that European legislation even demands minimum contents in certain spirits. In the current study we review the scientific literature on the toxicity of higher alcohols and estimate tolerable concentrations in alcoholic beverages. On the assumption that an adult consumes 4 Â 25 ml of a drink containing 40% vol alcohol, the maximum tolerable concentrations of 1-propanol, 1-butanol, 2-butanol, isobutanol, isoamyl alcohol and 1-hexanol in such a drink would range between 228 and 3325 g/hl of pure alcohol. A reasonable preliminary guideline level would be 1000 g/hl of pure alcohol for the sum of all higher alcohols. This level is higher than the concentrations usually found in both legal alcoholic beverages and surrogate alcohols, so that we conclude that scientific data are lacking so far to consider higher alcohols as a likely cause for the adverse effects of surrogate alcohol. The limitations of our study include the inadequate toxicological data base leading to uncertainties during the extrapolation of toxicological data between the different alcohols, as well as unknown interactions between the different higher alcohols and ethanol.","publication_date":{"day":1,"month":4,"year":2008,"errors":{}},"publication_name":"Regulatory Toxicology and 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The presence of substances considered possibly or probably carcinogenic to humans has triggered an extensive debate on the healthiness of even staple foods. In that respect, acrylamide, furan and chloropropanols are the main substances of concern. Their widespread occurrence in processed food, which concomitantly causes considerable exposure to humans, led either to the setting of maximum limits (for some chloropropanols) or at least the initiation of monitoring programmes in order to put risk assessment on a solid data basis. Acrylamide, furan and chloropropanols are small molecules with physicochemical properties that make their analysis challenging. Their amount in food ranges typically from below the limit of detection to hundreds of micrograms per kilo or even milligrams per kilo. However, a number of recently published scientific reports deal with the analysis of these substances in different kinds of food. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207582"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/120207582/Evaluation_of_Fluorescence_marked_Gene_Probes_and_Fourier_Transform_Infrared_Spectroscopy_as_Novel_Methods_to_Detect_Beer_Spoilage_Bacteria"><img alt="Research paper thumbnail of Evaluation of Fluorescence-marked Gene Probes and Fourier Transform Infrared Spectroscopy as Novel Methods to Detect Beer Spoilage Bacteria" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/120207582/Evaluation_of_Fluorescence_marked_Gene_Probes_and_Fourier_Transform_Infrared_Spectroscopy_as_Novel_Methods_to_Detect_Beer_Spoilage_Bacteria">Evaluation of Fluorescence-marked Gene Probes and Fourier Transform Infrared Spectroscopy as Novel Methods to Detect Beer Spoilage Bacteria</a></div><div class="wp-workCard_item"><span>Deutsche Lebensmittel-rundschau</span><span>, 2008</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">A novel method using fluorescence-marked gene probes is introduced into beer analysis in the cont...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">A novel method using fluorescence-marked gene probes is introduced into beer analysis in the context of official food control. Two commercial test kits for the detection of Lactobacilli/Pediococci and Megasphaera/ Pectinatus beer spoilage bacteria were used and compared to classical plating techniques. The new method was found to be very sensitive and convenient for the identification and assessment of hygienic risks in beer samples from all stages of production. Besides that, Fourier transform infrared spectroscopy (FTIR) in combination with multivariate data analysis was evaluated to detect beer spoilage directly from the sample without prior inoculation. However, the correlations of the FTIR calibrations showed only low sensitivity so that this approach is not yet usable in food control.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120207582"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120207582"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120207582; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120207582]").text(description); $(".js-view-count[data-work-id=120207582]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120207582; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120207582']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120207582, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=120207582]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120207582,"title":"Evaluation of Fluorescence-marked Gene Probes and Fourier Transform Infrared Spectroscopy as Novel Methods to Detect Beer Spoilage Bacteria","translated_title":"","metadata":{"abstract":"A novel method using fluorescence-marked gene probes is introduced into beer analysis in the context of official food control. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207573"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/120207573/Application_of_the_precautionary_principle_under_article_7_of_Regulation_EC_No_178_2002_general_principles_and_evaluation_of_cannabidiol_in_food"><img alt="Research paper thumbnail of Application of the precautionary principle under article 7 of Regulation (EC) No 178/2002: general principles and evaluation of cannabidiol in food" class="work-thumbnail" src="https://attachments.academia-assets.com/115433053/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/120207573/Application_of_the_precautionary_principle_under_article_7_of_Regulation_EC_No_178_2002_general_principles_and_evaluation_of_cannabidiol_in_food">Application of the precautionary principle under article 7 of Regulation (EC) No 178/2002: general principles and evaluation of cannabidiol in food</a></div><div class="wp-workCard_item"><span>Journal of Consumer Protection and Food Safety</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ZusammenfassungDas Vorsorgeprinzip ist in der Rechtsprechung und Gesetzgebung der Europäischen Un...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">ZusammenfassungDas Vorsorgeprinzip ist in der Rechtsprechung und Gesetzgebung der Europäischen Union (EU) fest verankert. Im Lebensmittelrecht wurde das Vorsorgeprinzip in Art. 7 der Lebensmittel-Basisverordnung (EG) Nr. 178/2002 (BasisVO) etabliert. Dennoch findet das Vorsorgeprinzip sowohl in der Überwachungspraxis als auch in der nationalen Rechtsprechung nicht die angemessene Beachtung. Neben der historischen Entwicklung und der Anwendung in der nationalen und europäischen Rechtsprechung werden in diesem Beitrag die Möglichkeiten und Grenzen der Anwendung des Vorsorgeprinzips nach Art. 7 BasisVO am Beispiel von cannabidiolhaltigen (CBD) Produkten beleuchtet. Im Ergebnis wird festgestellt, dass die Behörden im Sinne des Vorsorgeprinzips aufgrund eines wahrscheinlichen Gesundheitsrisikos prioritäre Schutzmaßnahmen ergreifen können, die über die ohnehin erforderlichen Maßnahmen der Novel Food-Verordnung hinausgehen.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="21fcfc42416ddbf11be38e0c3dfa37cf" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":115433053,"asset_id":120207573,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/115433053/download_file?st=MTczMjQxMzE3Myw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120207573"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120207573"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120207573; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120207573]").text(description); $(".js-view-count[data-work-id=120207573]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120207573; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120207573']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120207573, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "21fcfc42416ddbf11be38e0c3dfa37cf" } } $('.js-work-strip[data-work-id=120207573]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120207573,"title":"Application of the precautionary principle under article 7 of Regulation (EC) No 178/2002: general principles and evaluation of cannabidiol in food","translated_title":"","metadata":{"abstract":"ZusammenfassungDas Vorsorgeprinzip ist in der Rechtsprechung und Gesetzgebung der Europäischen Union (EU) fest verankert. Im Lebensmittelrecht wurde das Vorsorgeprinzip in Art. 7 der Lebensmittel-Basisverordnung (EG) Nr. 178/2002 (BasisVO) etabliert. Dennoch findet das Vorsorgeprinzip sowohl in der Überwachungspraxis als auch in der nationalen Rechtsprechung nicht die angemessene Beachtung. Neben der historischen Entwicklung und der Anwendung in der nationalen und europäischen Rechtsprechung werden in diesem Beitrag die Möglichkeiten und Grenzen der Anwendung des Vorsorgeprinzips nach Art. 7 BasisVO am Beispiel von cannabidiolhaltigen (CBD) Produkten beleuchtet. Im Ergebnis wird festgestellt, dass die Behörden im Sinne des Vorsorgeprinzips aufgrund eines wahrscheinlichen Gesundheitsrisikos prioritäre Schutzmaßnahmen ergreifen können, die über die ohnehin erforderlichen Maßnahmen der Novel Food-Verordnung hinausgehen.","publisher":"Springer Science and Business Media LLC","publication_name":"Journal of Consumer Protection and Food Safety"},"translated_abstract":"ZusammenfassungDas Vorsorgeprinzip ist in der Rechtsprechung und Gesetzgebung der Europäischen Union (EU) fest verankert. Im Lebensmittelrecht wurde das Vorsorgeprinzip in Art. 7 der Lebensmittel-Basisverordnung (EG) Nr. 178/2002 (BasisVO) etabliert. Dennoch findet das Vorsorgeprinzip sowohl in der Überwachungspraxis als auch in der nationalen Rechtsprechung nicht die angemessene Beachtung. Neben der historischen Entwicklung und der Anwendung in der nationalen und europäischen Rechtsprechung werden in diesem Beitrag die Möglichkeiten und Grenzen der Anwendung des Vorsorgeprinzips nach Art. 7 BasisVO am Beispiel von cannabidiolhaltigen (CBD) Produkten beleuchtet. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120207571"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/120207571/Occurrence_of_Aspartame_E951_in_a_German_National_Survey_of_Foods_and_Beverages_2000_2022_Trends_and_Insights"><img alt="Research paper thumbnail of Occurrence of Aspartame (E951) in a German National Survey of Foods and Beverages 2000-2022: Trends and Insights" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/120207571/Occurrence_of_Aspartame_E951_in_a_German_National_Survey_of_Foods_and_Beverages_2000_2022_Trends_and_Insights">Occurrence of Aspartame (E951) in a German National Survey of Foods and Beverages 2000-2022: Trends and Insights</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This study aimed to investigate the occurrence of the artificial sweetener aspartame (E951) in a ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This study aimed to investigate the occurrence of the artificial sweetener aspartame (E951) in a wide range of foods and beverages sampled by food control authorities in Germany between 2000 and 2022. The dataset was obtained through the Consumer Information Act. The results showed that aspartame was present in a wide range of product groups tested, most commonly in powdered drink bases (84%) and flavored milk drinks (78%). In the solid food groups, the highest mean aspartame content was found in chewing gum (1543 mg/kg, n=241), followed by sports foods (1453 mg/kg, n=125), fiber supplements (1248 mg/kg, n=11), powdered drink bases (1068 mg/kg, n=162), and candies (437 mg/kg, n=339). Liquid products generally had the highest aspartame content in diet soft drinks (91 mg/l, n=2021), followed by regular soft drinks (59 mg/l, n= 574), flavored milk drinks (48 mg/kg, n=207), and mixed beer drinks (24 mg/l, n=40). 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The dataset was obtained through the Consumer Information Act. The results showed that aspartame was present in a wide range of product groups tested, most commonly in powdered drink bases (84%) and flavored milk drinks (78%). In the solid food groups, the highest mean aspartame content was found in chewing gum (1543 mg/kg, n=241), followed by sports foods (1453 mg/kg, n=125), fiber supplements (1248 mg/kg, n=11), powdered drink bases (1068 mg/kg, n=162), and candies (437 mg/kg, n=339). Liquid products generally had the highest aspartame content in diet soft drinks (91 mg/l, n=2021), followed by regular soft drinks (59 mg/l, n= 574), flavored milk drinks (48 mg/kg, n=207), and mixed beer drinks (24 mg/l, n=40). 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