Foods that contain alcohol: understand if there are risks and how to avoid them

Recently, an analysis by the Brazilian Consumer Defense Association, known as Proteste, showed that two slices of sliced ​​bread from three brands can contain enough alcohol to fail a breathalyzer test. According to the organization, this happens because bread production involves the formation of ethyl alcohol that evaporates in the oven. However, industries dilute preservatives in the substance to prevent mold, which causes residual ethanol in the products.

In addition to sliced ​​bread, alcohol has been found in other foods, both naturally and due to the way they are produced. Studies have shown that some fermented beverages, such as kombucha and kefir, can have an alcohol content greater than 1.15%. In Brazil, products with less than 0.5% alcohol by volume are considered non-alcoholic. The breathalyzer test detects alcohol consumption from 0.33 milligrams of alcohol per liter of exhaled air.

Ripe bananas can also contain an alcohol concentration of 0.4%, according to a study published in 2016 in Journal of Analytical Toxicology. The same is true for apple, grape and orange juices, with the highest levels found in grape juice (0.86 g/liter of ethanol). Vinegar, especially balsamic, champagne, sherry and wine vinegar, can contain between 0.1% and 0.4% alcohol content.

But after all, can consuming foods that contain alcohol pose health risks? According to Andrea Sampaio, a nutritionist at Hospital Sírio-Libanês, the levels of alcohol present in fermented foods or ripe fruits are very low and do not pose a significant risk to most people.

“However, according to a study, in pregnant women, lactating women and children, even with minimal exposure, [esses alimentos] can cause psychomotor problems and neurological abnormalities linked to motility, depression, anxiety and developmental difficulties”, he states.

The specialist refers to a study published in the Journal of Analytical Toxicology. It was observed that even low levels of these alcohols consumed through food can increase, in the long term, vulnerability to chronic health problems, such as cancer, liver cirrhosis, Alzheimer’s, autism, eye toxicity and changes in fetal development.

The risks may be even greater for children. “According to the study, even this small amount — consumption of 0.5 g/L of alcohol per day — may pose risks, especially for children who enjoy consuming juices and fast food more frequently, as well as for predisposed adults who regularly consume non-alcoholic foods, such as juices, fruits, canned vegetables or pickles,” he emphasizes.

“In view of this, studies on the alcohol content of various natural and processed non-alcoholic foods, along with their effects on humans and the creation of new regulations on food product labeling and conscious food consumption are of particular importance,” says the expert.

Is there a way to avoid consuming this type of food?

According to the nutritionist, avoiding the consumption of this type of food can be challenging, but some measures can be taken. The specialist advises:

• Read food labels carefully;
• Choose fresh, minimally processed foods;
• Avoid fermented foods and drinks;
• Prepare food at home to control ingredients and production processes;
• Reduce the amount of pasta and sugar;
• Obtain proper guidance from a healthcare professional.

From “euphoria” to “blackout”: what happens when we drink alcohol