Update: Risk management commitments for ethyl carbamate

We reviewed the Canadian maximum levels for ethyl carbamate in:

• sake
• distilled spirits
• fruit brandies and liqueurs
• table wines and fortified wines

This work used recent Canadian monitoring data for ethyl carbamate and consumption information for alcoholic beverages. Based on this review, the existing maximum levels for ethyl carbamate are:

• still considered health protective
• readily achievable for alcoholic beverage products sold in Canada

The existing maximum levels do not need to be changed.

Learn more about:

• Health Canada's maximum levels for chemical contaminants in foods

In 2013, we enabled the use of the enzyme urease in the manufacture of wine and sake to reduce the formation of ethyl carbamate. The List of Permitted Food Enzymes sets out authorized enzymes that food products sold in Canada can use.

Health Canada will continue to prioritize the review of any submissions received for food additives that minimize ethyl carbamate formation in alcoholic beverages.

Learn more about:

• List of Permitted Food Enzymes (list of permitted food additives)
• Notice of modification to the lists of permitted food additives to enable the use of urease as a food enzyme in wine and sake

The maximum levels for ethyl carbamate in alcoholic beverages sold in Canada are readily achievable. Higher levels can form in some alcoholic beverages, like those made using fruits with a pit.

Health Canada published information about ethyl carbamate in foods, including alcoholic beverages. This publication includes links to information on how manufacturers can reduce ethyl carbamate formation in certain types of alcoholic beverages.

Health Canada and the Canadian Food Inspection Agency will:

• keep monitoring ethyl carbamate levels in alcoholic beverages sold in Canada
• take immediate action if products represent a health risk to consumers

Learn more about:

• Ethyl carbamate in food

If you drink alcohol, Canada's Food Guide suggests consulting Canada's low-risk alcohol drinking guidelines on how to reduce the risk of short and long-term harm. Canada's low-risk alcohol drinking guidelines recommend limiting alcohol consumption to no more than:

• 15 drinks per week for men, with no more than 3 drinks per day
• 10 drinks per week for women, with no more than 2 drinks per day

One standard drink is based on the alcohol content and approximately represents these volumes:

• Wine: 142 ml (5 ounces) at 12% ABV
• Distilled spirits: 43 ml (1.5 ounces) at 40% ABV
• Beer: 341 ml (12 ounces) at 5% alcohol by volume (ABV)

Most people in Canada drink alcoholic beverages at lower rates than the guidelines recommend. Therefore, applying maximum levels most effectively minimizes ethyl carbamate exposures.

Learn more about:

• Canada's food guide
• Canada's low-risk alcohol drinking guidelines

Health Canada published information about ethyl carbamate in foods, including alcoholic beverages. This publication shows the public how to reduce their ethyl carbamate exposure from alcoholic beverages.

Health Canada recommends that people who consume sake and fruit brandy should limit their consumption to no more than:

• Sake: 4 drinks per week
• Fruit brandy: 2 drinks per week

One standard drink is based on the alcohol content and approximately represents these volumes:

• Sake: 114 ml (4 ounces) at 15% ABV
• Fruit brandy: 43 ml (1.5 ounces) at 40% ABV