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, vol.8, no.1, 2018 (ESCI) identifier identifier


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.