Evaluation of Silicon Intake through Consumption of Takju, Soju, and Wine

다국어 초록 (Multilingual Abstract)

The commercial and lab-brewed takju had the similar silicon (Si) contents, which were approximately 6.8and 7.7 mg/L takju, respectively. Lab-brewed takju had approximately 7.7 mg/L of Si, which was 27.9% recovery of Si in all materials for brewing. Otherwise, lab-brewed wine showed approximately 10.4 mg/L of Si, which was 67.7% recovery. The Si contents of lab-brewed wine were approximately 10.4 mg/L wine, which was approximately 135% of average Si contents of lab-brewed takju. Commercial soju contained approximately 3.99 mg/L of Si, which was 38% of Si contents of brewed wine. It was investigated that men and women ingest approximately 1,400 and 186 μg/day (average value) of Si through soju. This study will help to estimate the Si intake amount through alcoholic beverages ingestion, based on Si contents in Korean traditional wines,such as takju, soju, and wine.

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