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

Basit Öğe Kaydı
dc.authorid0000-0002-7373-9725en_US
dc.authorid0000-0001-8083-9807en_US
dc.contributor.authorUysal, Cem
dc.contributor.authorKarapirli, Mustafa
dc.contributor.authorİnanıcı, Mehmet Akif
dc.date.accessioned2023-06-16T13:22:34Z
dc.date.available2023-06-16T13:22:34Z
dc.date.issued2014en_US
dc.departmentDicle Üniversitesi, Tıp Fakültesi, Dahili Tıp Bilimleri Bölümü, Adli Tıp Ana Bilim Dalıen_US
dc.description.abstractBackground/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. Materials and methods: In this research, we used nonalcoholic fermented foods and 6 medicines. After the use of these materials, we measured breath alcohol level at 1, 3, 5, 15, and 30 min with a breathalyzer. Results: False positive results were obtained only with Dişinol and cologne. Other drugs and nutrients did not cause any false positivity in breathalyzer tests. Conclusion: At the end of the research, we observed that some substances caused false positive results, even if people did not use any alcohol. If there is any suspicion of the measured values, then measurements should be repeated. If a person cannot be sure of the reliability of the breathalyzer measurements, the person should consult other centers without losing time.en_US
dc.identifier.citationUysal, C., Karapirli, M. ve İnanıcı, M. A. (2014). Effects of some of the regional Turkish fermented foods and medications on respiratory alcohol levels. Turkish Journal of Medical Sciences, 44(5), 720-727.en_US
dc.identifier.doi10.3906/sag-1308-24
dc.identifier.endpage727en_US
dc.identifier.issn1300-0144
dc.identifier.issn1303-6165
dc.identifier.issue5en_US
dc.identifier.pmid25539536
dc.identifier.scopus2-s2.0-84905693149
dc.identifier.scopusqualityQ1
dc.identifier.startpage720en_US
dc.identifier.trdizinid213158
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/213158
dc.identifier.urihttps://hdl.handle.net/11468/12078
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/213158
dc.identifier.volume44en_US
dc.identifier.wosWOS:000343068800002
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorUysal, Cem
dc.language.isoenen_US
dc.publisherTÜBİTAKen_US
dc.relation.ispartofTurkish Journal of Medical Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectEthanolen_US
dc.subjectAlcoholmeteren_US
dc.subjectFooden_US
dc.subjectMedicineen_US
dc.titleEffects of some of the regional Turkish fermented foods and medications on respiratory alcohol levelsen_US
dc.titleEffects of some of the regional Turkish fermented foods and medications on respiratory alcohol levels
dc.typeArticleen_US

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