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

Background: Traditional beverages such as şalgam, boza, kımız 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. Method: Twelve participants consumed 300 mL standardized homemade traditional şalgam, boza, kımız and kefir. Blood samples were collected before and after (at 45^th min) consumption and urine samples were collected before and after (at 4^th hour) consumption from the participants. The samples of these four beverages and the blood samples were analyzed using headspace gas chromatography for ethanol levels, and urine samples were analyzed with liquid chromatography tandem mass spectrometry for ethyl-glucuronide and ethyl-sulphate levels. Results: Ethanol levels in şalgam, boza, kımız, and kefir samples, used at the present study, were 80.02 mg/dl, 30.02 mg/ dl, 57.83 mg/dl and 6.07 mg/dl, respectively. After consumption of beverages, blood ethanol levels were negative for all analyzed samples. No statistically significant correlation was found between initial and post-consumption ethyl-glucuronide and ethyl-sulphate levels.