聂晓玲,郭荣,刘宇,李天来,王敏娟.陕西省居民膳食中铝暴露风险评估[J].中国食品卫生杂志,2017,29(4):499-504. 本文二维码信息
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陕西省居民膳食中铝暴露风险评估
Dietary assessment on dietary exposure of aluminium residents in Shaanxi Province
投稿时间:2017-05-05  
DOI:
中文关键词:  陕西    膳食暴露  风险评估  食品污染物  食品安全
Key Words:Shaanxi  aluminium  dietary exposure assessment  risk assessment  food contaminant  food safety
基金项目:陕西省科技厅社会发展领域一般项目(2017SF-400); 陕西省科技资源开放共享平台项目(2016FWPT-12)
作者单位E-mail
聂晓玲 陕西省疾病预防控制中心理化所,陕西 西安 710054 m15129267782_1@163.com,wmj1010@126.com 
郭荣 陕西省疾病预防控制中心理化所,陕西 西安 710054  
刘宇 陕西省疾病预防控制中心理化所,陕西 西安 710054  
李天来 陕西省疾病预防控制中心理化所,陕西 西安 710054  
王敏娟 陕西省疾病预防控制中心理化所,陕西 西安 710054 m15129267782_1@163.com,wmj1010@126.com 
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中文摘要:
      目的 了解陕西省市售食品中铝污染状况,评估陕西省居民膳食中铝摄入水平及其潜在的健康风险。方法 2013—2015年在陕西省10个地市随机采集8类食品共计666份,按照食品中铝测定的标准操作程序进行检测,结合陕西省开展的居民膳食营养状况调查中各类食物的消费量数据,采用点评估方法,对陕西省不同性别-年龄组人群膳食中铝摄入水平及其潜在的风险进行评估。结果 陕西省居民全人群膳食中铝平均每日摄入量为0.154 9 mg/kg BW,不同性别-年龄组人群以18~59岁女性摄入量最高,为0.178 5 mg/kg BW。当食物中铝含量取P97.5数值时,膳食中铝摄入量最高的人群是2~7岁儿童。各性别-年龄组人群膳食中铝平均暴露量(铝含量数据采用平均值)安全限值(MOS值)均<1,偏高暴露量(铝含量数据采用P97.5数值)MOS值均>1。2~7岁和8~12岁儿童膳食中铝摄入贡献率较高的食品是油炸食品和焙烤食品,其他组人群膳食中铝摄入贡献率前3位的食品均是油炸食品、凉皮和淀粉制品。结论 陕西省居民不同性别-年龄组人群膳食中铝偏高暴露量已超过最新的健康指导值。女性和儿童是暴露量较高的人群,油炸食品是不同性别-年龄组人群膳食中铝摄入的最主要来源。
Abstract:
      Objective To investigate the contamination and dietary intake of the aluminium in commercial foods in Shaanxi Province, and evaluate its potential health risks in Shaanxi population. Methods Six hundred and sixty-six samples from 8 kinds of foods in Shaanxi Province were collected from 2013 to 2015. The aluminium contents were detected according to National Food Contamination and Harmful Factors in Risk Monitoring Manual, and dietary intake of aluminium in Shaanxi population was evaluated by point assessment model with of nutritional survey date. Results The average dietary intake of aluminium was 0.154 9 mg/kg BW per day, and the dietary intake of woman aged 18 to 59 years old was the highest, with an average of 0.178 5 mg/kg BW per day. When aluminum intake of the 97.5 percentile, the dietary intake of aluminium in children aged 2 to 7 years old was the highest.The margins of safety (MOS) of all age groups were smaller than 1, while the MOS of high exposure (P97.5) group was above 1. Fried and baked food were the main sources of aluminium exposure in two age groups (2-7 years and 8-12 years old group), while fried food, cold noodle and starch products were the main sources of aluminium exposure for others. Conclusion Dietary intake (P97.5) of aluminium exceeded the provisional tolerable weekly intake (PTWI). The dietary intake of aluminium in women and children was high. Fried food was the main sources of aluminium exposure in all age groups.
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