Alcoholic Beverages in Bangladesh-How Much We Know?
|Md. Islam N1,2, Ferdous N2, Nesha K2, Rasker JJ3*|
|1Department of Rheumatology, Bangabandhu Sheikh Mujib Medical University, Dhaka, Bangladesh|
|2Modern One stop Arthritis Care and Research Center® (MOAC&RC®), Dhanmondi, Road 8, House 17, Dhaka, Bangladesh|
|3Faculty of Behavoural Sciences, Department of Psychology, Health & Technology, University of Twente, Enschede, The Netherlands|
|Corresponding Author :||Johannes J Rasker
Faculty of Behavoural Sciences, Department of Psychology
Health & Technology, University of Twente
Enschede, The Netherlands
E-mail: [email protected]
|Received March 16, 2014; Accepted June 02, 2014; Published June 04, 2014|
|Citation: Md. Islam N, Ferdous N, Nesha K, Rasker JJ (2014) Alcoholic Beverages in Bangladesh-How Much We Know?. Fam Med Med Sci Res 3:123. doi:10.4172/2327-4972.1000123|
|Copyright: © 2014 Md. Islam N, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.|
Objectives: This study was aimed to determine the names and alcohol content or strength of different alcoholic beverages used in different parts of Bangladesh and also to determine contamination with heavy metals and bacteria in some samples.
Methods: Eight different types of alcoholic beverages consumed in different parts of Bangladesh were collected and studied in the laboratory of Bangladesh Council of Scientific and Industrial Research (BCSIR). Before sending to the laboratory, samples were stored in a refrigerator at temperature 4-8 degree Celsius. In all samples, strength of ethanol content was studied. Among the samples, Dochuani and Tari was tested for heavy metal, Chubichi and Pochani studied for total viable micro-bacterial contamination.
Results: In this study one sample was from Khagrachari (Hilly area) not been reported as manufacture site by the Department of narcotics control of Bangladesh before. Out of eight samples, one was of a Brand company (Keru & Co) and others homemade. Highest concentration, 81.56% was observed in Spirit followed by 37.7% in Dochuani and lowest 2.2% in Tari. Insignificant amount of heavy metal detected in Dochuani and Tari. There was no viable micro-bacterial contamination in samples tested.
Conclusions: Without knowing the strength, people are using different types of homemade alcoholic beverages as such in a risk of health hazards as well as death. A national survey need to be conducted to obtain how many types of alcoholic beverages being manufactured, their strength and true picture of alcohol use so that strategy plan can be developed of its healthy use if needed at all.