Effects of some of the regional Turkish fermented foods and medications on respiratory alcohol levels

UYSAL C., Karapirli M., İNANICI M. A.

TURKISH JOURNAL OF MEDICAL SCIENCES, cilt.44, sa.5, ss.720-727, 2014 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 44 Sayı: 5
  • Basım Tarihi: 2014
  • Doi Numarası: 10.3906/sag-1308-24
  • Dergi Adı: TURKISH JOURNAL OF MEDICAL SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.720-727
  • Marmara Üniversitesi Adresli: Evet

Özet

Background/aim: Alcohols are used in many areas like medicine and industry. They may be naturally found in some fruits and vegetables secondary to fermentation. According to the traffic law in Turkey, professional drivers are prohibited from driving while they are under the influence of alcohol; nonprofessional drivers are allowed to drive vehicles with a blood alcohol level of up to 50 mg/dL. The aim of this research is to determine whether or not consumed medicine or fermented, nonalcoholic beverages cause false positive results in breathalyzer tests.