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Ethyl Carbamate, also known as urethane, occurs as a colourless, odourless columnar crystal or a white, granular powder. It has long been recognized as a naturally occurring potential carcinogen in wine and other fermented products. Ethyl Carbamate has also been used as an intermediate in organic synthesis, in the making of amino resins, as a solubilizer, as a co-solvent for pesticides and fumigants, as an intermediate in pharmaceuticals, and as an anti-neoplastic agent. An August 2004 release of a U.S. National Institutes of Health - National Toxicology Program longterm study presents clear evidence of Ethyl Carbamate's carcinogenic effects in lab tests with male and female animals. In March 2007, after a review of available data, Ethyl Carbamate was re-classified as a Group 2A carcinogen (probably carcinogenic along with acrylamide, diesel exhaust and arsenic) by the IARC. Ethyl Carbamate is genotoxic. Ethyl Carbamate levels are now monitored and regulated in fermented alcoholic products by organizations such as the Canadian Health Protection Branch (mandatory limits) and the U.S. Food and Drug Administration (voluntary limits up to now). Ethyl Carbamate is also known to be present in distilled spirits, bread, soy sauce and other soy products, yogurt and beer. Since the discovery of Ethyl Carbamate in mid-1980, a number of solutions providing varying degrees of success have been used to reduce Ethyl Carbamate levels - particularly in wine products. However, there exists no cost effective solution to significantly reduce current Ethyl Carbamate levels from fermented alcoholic beverages.
| 1985: | Health Canada - The Canadian Health Protection Branch (following discoveries by the Liquor Control Board of Ontario) sets mandatory limits on Ethyl Carbamate levels in wine and alcohol and sets standards to which all alcoholic products must meet in order for importation. |
| 1987: | U.S. wine and distilled spirits industry sets voluntary limits on Ethyl Carbamate levels for importation. |
| 1988 | U.S. National Institutes of Health - National Toxicology Program (NTP) makes Ethyl Carbamate long- term study its highest priority. |
| 1997: | U.S. FDA publishes Ethyl Carbamate Prevention Action Manual outlining methods to reduce Ethyl Carbamate formation. |
| 1999: | World Health Organization Codex Committee puts Ethyl Carbamate on its toxins priority list for JECFA food contaminate risk assessment. |
| 2002: | U.S. National Institutes of Health NTP long-term exposure study released. Carcinogenesis results indicate "Clear Evidence" of carcinogenicity. Final report released in August 2004. |
| 2004: | U.S. FDA's Program Priorities include the development of a food policy on Ethyl Carbamate for 2004-2005. |
| 2005: | World Heath Organization (FAO/WHO) : Joint FAO/WHO Expert Committee on Food Additives (JECFA) 64th Meeting issues risk assessment report on Ethyl Carbamate. JECFA evaluation states that "margin of exposure" intake from food and alcoholic beverages combined is of concern and mitigation measures to reduce ethyl carbamate in some alcoholic beverages should continue. This report will be presented to the CODEX committee for international food policy setting consideration in 2005. |
| 2005: | United Kingdom Food Standards Agency - Survey on Ethyl Carbamate in Food and Beverages. Based on survey results the Agency is continuing to work with manufacturers to ensure that good manufacturing practices are in place to reduce the level of ethyl carbamate in alcoholic beverages. |
| October 2006: | European Food Safety Authority requests data and studies from member states on the presence of ethyl carbamate and cyanide in foods and beverages. |
| March 2007: | The World Health Organization's International Agency for Research on Cancer (IARC) re-classifies ethyl carbamate as a Group 2A carcinogen (probably carcinogenic to humans) from Group 2B (possibly carcinogenic). Other Group 2A carcinogens include acrylamide, PCBs, diesel engine exhaust, arsenic, mercury and mustard gas. |
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