Wine and the effect of body weight on Ethyl carbamate‐induced tumorigenesis in mice

Abstract

Ethyl carbamate (EC; urethane), a known carcinogen, can be naturally present in small amounts within fermented foods, including wine. Growing male, C3H mice fed EC in wine for 41 weeks showed a lower frequency of EC‐induced tumours in their livers and lungs than mice receiving the same level of EC in water. From comparable tumour development in mice fed restricted amounts of ethanol or water, it appeared that the ethanol in wine as well as lowered food intake with lowered body weights in the wine‐treated animals were responsible for reducing EC‐induced tumour frequency.