The effects of traditional fermented beverages on ethanol, ethyl glucuronide and ethyl sulphate levels


TÜMER A. R. , Lale A., GÜRLER M. , Yildirim M. S. , Kaynak A. D. , AKÇAN R.

EGYPTIAN JOURNAL OF FORENSIC SCIENCES, cilt.8, sa.1, 2018 (ESCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 8 Konu: 1
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1186/s41935-018-0064-8
  • Dergi Adı: EGYPTIAN JOURNAL OF FORENSIC SCIENCES

Özet

Background: Traditional beverages such as salgam, boza, kimiz and kefir are frequently being consumed in Turkey. During the production of these beverages fermentation provides long time bio-preservation due to protective effects of ethanol, a product of microorganisms' metabolism. Especially in traffic controls and in rehabilitation process of alcoholic patients, fermented beverages may cause confusion since it may be linked with false positivity of ethanol and ethanol metabolite tests. The present study aims to assess blood ethanol and urine ethanol metabolite levels after consumption of traditional fermented beverages.