Ethyl carbamate in food
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About
Ethyl carbamate is a chemical that can form from naturally present compounds in certain food and drinks during the fermentation process.
The main source of dietary exposure to ethyl carbamate is from alcoholic drinks.
Higher levels of ethyl carbamate can form in certain types of alcoholic drinks, such as those made using fruits with a pit.
Since ethyl carbamate forms during fermentation, it may be present in various other fermented foods such as cooking wine, fermented bean curds, yogurt or sauerkraut. However, exposure to ethyl carbamate from consumption of these foods is expected to be low and not pose a health concern.
Health effects
Ethyl carbamate has been shown to cause cancer in experimental animals exposed to high doses over their lifetime. There's no clear evidence that much lower dietary levels cause cancer in humans.
Based on this evidence, Health Canada and international organizations agree that high exposure to ethyl carbamate is a potential health concern and levels in alcoholic drinks should be minimized.
What we're doing
We assessed ethyl carbamate under our Chemicals Management Plan in 2016. This assessment identified a potential concern to human health from certain alcoholic drinks.
We've fulfilled a number of risk management commitments to keep dietary exposure to ethyl carbamate as low as possible. We've also established maximum levels for ethyl carbamate in various alcoholic beverages sold in Canada, including:
- Wines
- Fortified wines
- Distilled spirits
- Rice-based alcohols like sake
We've allowed the use of the food enzyme urease in wine and sake sold in Canada since 2013. This enzyme helps lower the formation of ethyl carbamate. The List of Permitted Food Enzymes sets out authorized enzymes that food products sold in Canada can use.
We continue to monitor the levels of ethyl carbamate in alcoholic beverages sold in Canada for compliance with maximum levels.
We also recommend that food manufacturers follow recognized industry guidance and use ethyl carbamate reduction strategies for alcoholic drinks.
Information Document
For an electronic copy of the Food and Nutrition Directorate's Risk Management Commitments for Ethyl Carbamate as Part of Canada's Chemicals Management Plan, please send an e-mail to: bcs-bipc@hc-sc.gc.ca with the words "HPFB BCS Ethyl Carbamate RMC 2022-eng" in the subject line.
Learn more about:
- Chemicals Management Plan
- List of Permitted Food Enzymes (List of Permitted Food Additives)
- List of Contaminants and Other Adulterating Substances in Foods
- Risk management approach: Carbamic acid, ethyl ester (ethyl carbamate)
Reduce your exposure
You can take some simple measures to reduce your exposure to ethyl carbamate from foods.
Follow the advice in Canada's food guide and eat a variety of healthy foods each day.
If you drink rice-based alcoholic beverages like sake or fruit-based distilled spirits like fruit brandy, limit the amount to no more than:
- Rice-based alcoholic beverages : 4 drinks per week
- Fruit-based distilled spirits : 2 drinks per week
One standard drink is based on the amount of alcohol and represents roughly:
- 114 ml (4 ounces) of rice-based alcoholic beverages at 15% alcohol by volume
- 43 ml (1½ ounces) of fruit-based distilled spirits at 40% alcohol by volume
Learn more about:
Related links
- Chemicals Management Plan - Ethyl carbamate information sheet
- Update on risk management commitments for ethyl carbamate
- Food safety testing reports and journal articles
- Industry guidance
- Code of practice for the prevention and reduction of ethyl carbamate contamination in stone fruit distillates (Codex Alimentarius) (PDF format)
- Recommendation on the prevention and reduction of ethyl carbamate (European Union) (PDF format)
- Information on ethyl carbamate in foods and beverages (United States Food and Drug Administration)