Alcoholic Beverages in Bangladesh-How Much We Know?

Abstract

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.