Update: Risk management commitments for ethyl carbamate
Health Canada's Food Directorate is responsible for ensuring that chemical contaminants are not present in foods at levels that may cause adverse health effects.
Ethyl carbamate was included as part of the internationally classified substance grouping of the Chemicals Management Plan, a joint program of Health Canada and Environment and Climate Change Canada.
The Government of Canada released its screening assessment for ethyl carbamate in May 2016, and released its risk management approach in June 2016.
We have fulfilled these risk management commitments for alcoholic beverages:
1. Review the existing Canadian maximum levels for ethyl carbamate in certain alcoholic beverages and consider amending them, if warranted
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.
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2. Continue to support the development and implementation of additional techniques or tools available to industry that will minimize ethyl carbamate formation in alcoholic beverages
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.
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3. Continue to encourage industry to adopt ethyl carbamate reduction strategies
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
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4. Assess the impact of Canada's low-risk alcohol drinking guidelines in reducing exposure to ethyl carbamate
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.
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5. Consider developing information documents and/or consumption advice for consumers of certain alcoholic beverages that have the potential to contain higher concentrations of ethyl carbamate
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
Contact us
For an electronic copy of the Food Directorate's review of risk management commitments for ethyl carbamate:
- contact our publications office
- email hc.publications-publications.sc@canada.ca with the subject heading "Ethyl carbamate risk management commitments"
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