杭州市居民膳食中铝暴露风险评估

目的 评估杭州市居民膳食中铝的暴露水平及其潜在健康风险。方法 利用2015—2021年杭州市食品中食品添加剂铝含量的数据和2015年杭州市居民食物消费量调查数据,采用简单分布评估法计算杭州市居民膳食中铝的暴露水平,进行健康风险评估。结果 杭州市居民膳食中铝每周平均暴露量及每周高食物量消费人群暴露量（P95）分别为0.416、1.986 mg/kg·BW,均低于联合国粮农组织/世界卫生组织食品添加剂联合专家委员会（JECFA）制定的每周可耐受摄入量（PTWI,2 mg/kg·BW）。包子、面条、中式糕点、油条、馒头是杭州市居民膳食中铝暴露的主要来源,累计贡献率达到85.9%。如果严格执行食品安全国家标准关于含铝食品添加剂的限量规定,杭州市居民膳食中铝每周平均暴露量和P95暴露量将分别下降88.2%和84.0%。结论 目前杭州市居民膳食中铝每周平均暴露量对人群健康造成的风险较低,处于可接受水平。但高食物消费人群每周暴露量（P95暴露量）接近PTWI,其中18岁以下未成年人P95暴露量已超过PTWI,应引起重视,并采取措施以降低铝暴露过量可能带来的健康风险。     

我国食品添加剂联合使用情况及累积风险评估

目的 分析我国食品中食品添加剂的联合使用情况并评估常用食品添加剂组合的摄入水平及其累积健康风险。方法 根据全球新产品数据库中我国食品中添加剂的联合使用情况、GB 2760—2014《食品安全国家标准 食品添加剂使用标准》中食品添加剂最大使用量以及2015—2019年食品安全风险监测数据,结合2012年总膳食研究消费量调查数据,采用简单分布法计算我国一般人群常用食品添加剂组合的理论暴露量和实际暴露量,并应用危害指数(HI)法对其累积作用进行累积风险评估。结果 我国77.90%的食品中使用多种添加剂,使用率最高的是二元组合,其次为三元组合和四元组合,最多有二十九元组合。通过四元组合的使用,我国一般人群四元组合中苯甲酸钠、甜蜜素和山梨酸钾的膳食中每日平均理论暴露量分别为1.30、1.07和1.51 mg/kg BW,在高食物量消费人群(P95)膳食中理论暴露量分别为4.44、4.69、和5.19 mg/kg BW,一般人群苯甲酸钠、甜蜜素和山梨酸钾的每日平均理论暴露量超其相应每日允许摄入量(ADI)的个体比例为5.50%,累积评估发现共有4 376个个体的HI≥1,占调查人数的13.69%。根据实际监测数据,一般人群膳食每日平均暴露量分别为0.17、0.08和0.05 mg/kg BW,每日P95膳食中暴露量分别为0.58、0.33和0.44 mg/kg BW,一般人群苯甲酸钠、甜蜜素和山梨酸钾的每日平均实际暴露量超其相应ADI的个体比例为0.02%,累积评估发现有12个个体的HI≥1,占调查人数的0.04%。结论 我国食品添加剂通常以多元形式使用,最常用添加剂二元、三元和四元组合的累积暴露风险较低,但对于HI≥1的个体应注意调整其膳食结构。     

广西居民膳食中黄曲霉毒素暴露风险评估

目的评估广西居民膳食中黄曲霉毒素的暴露水平及潜在健康风险。方法利用2013—2017年广西食品安全风险监测黄曲霉毒素含量数据、2012年广西居民营养与健康状况调查数据,采用简单分布评估和暴露限值(MOE)方法计算膳食中黄曲霉毒素暴露水平和致癌风险。结果广西居民膳食中黄曲霉毒素B_1(AFB_1)的每日平均暴露量和高暴露量(P95)分别为10.38和25.49 ng/kg BW,其MOE值分别为16和7;通过膳食摄入黄曲霉毒素致原发性肝细胞癌(HCC)平均发病风险为0.37例/10万人,高暴露人群致HCC发病风险为0.92例/10万人。油脂类及其制品(主要是花生油)是居民膳食中AFB_1暴露的主要来源,贡献率高达72.17%;假设严格执行限量标准情况下,AFB_1平均暴露量降至5.13 ng/kg BW,降幅为50.58%。结论低年龄儿童和油脂类及其制品在控制广西居民膳食中黄曲霉毒素暴露水平和致癌发病风险中是不可忽视的重点人群和重点食品,应给予较高的关注度。     

重庆市居民膳食中铬暴露水平及其健康风险评估

目的 评估重庆市居民膳食中铬暴露水平及潜在的健康风险。方法 利用2018—2021年重庆市9类共2 780份食品中铬含量监测数据，结合中国健康与营养调查项目2018年重庆市膳食调查数据（3 d 24 h膳食回顾法），采用蒙特卡罗模拟估计重庆市居民膳食中铬暴露水平并评估其健康风险。结果 重庆市各类食物中铬平均含量范围为0.013 9~0.126 3 mg/kg，总体检出率为40.6%。铬平均含量以水产品及其制品最高，其次是特殊膳食用食品、叶菜类蔬菜和大米。重庆市居民膳食中铬每日平均暴露量范围为0.683~2.117 μg/kg·BW，高食物量消费人群的膳食暴露水平（P95）范围为1.165~3.597 μg/kg·BW。各年龄组人群的铬每日平均暴露量随年龄增加有降低的趋势，1~6岁人群的铬每日平均暴露量最高，60岁以上人群最低；男性铬平均暴露量高于女性；城市地区人群的铬平均暴露量高于农村地区。谷物及其制品对重庆市居民膳食中铬暴露的贡献率最高，达39.31%~49.13%，其次为蔬菜、肉及肉制品。各年龄、性别、地区组人群膳食中铬每日平均暴露量和P95暴露量占每日耐受摄入量（TDI）的比例均低于1。结论 重庆市居民膳食中铬暴露的健康风险较低，谷物及其制品、蔬菜、肉及肉制品是膳食中铬摄入的主要来源。     

我国重点和非重点地区居民膳食中高氯酸盐暴露风险概率评估

目的 评估我国高氯酸盐污染重点和非重点地区膳食中高氯酸盐的暴露水平及健康风险。方法 通过检索文献收集我国食品中高氯酸盐的含量数据,利用2015年中国总膳食研究数据,概率评估两类地区各年龄组居民膳食中高氯酸盐暴露风险。结果 茶叶（175.54 μg/kg）中高氯酸盐平均含量最高,蔬菜是我国居民通过膳食摄入高氯酸盐的重要食品类别（贡献率为79.40%）。分别与联合国粮食及农业组织/世界卫生组织食品添加剂联合专家委员会设定的暂定最大每日容许摄入量（PMTDI）（10 μg/kg?BW）和我国学者暂定每日容许摄入量（tTDI）（0.7 μg/kg?BW）相比,99%居民膳食中高氯酸盐暴露量低于PMTDI,但在两类地区各有4.96%和26.57%居民的高氯酸盐膳食暴露量超过tTDI;在饮茶人群中,95%居民膳食中高氯酸盐暴露量低于PMTDI,而在两地区各有57.47%和77.94%的饮茶人群膳食高氯酸盐暴露量超过tTDI。结论 我国居民经膳食摄入高氯酸盐暴露风险总体较低,但存在一些重点地区因局部高污染等因素导致暴露风险高于其他地区。     

北京市丰台区居民主要膳食镉暴露评估

分析丰台区主要食品中镉含量水平,对该区居民通过膳食途径暴露镉的健康风险进行初步评估。方法 2011—2012年在全区监测6类食品共215份样品,采用石墨炉原子吸收光谱法测定食品中镉的含量,结合居民膳食消费数据,比照镉的暂定每月耐受摄入量(PTMI)及安全限值(MOS),初步评估丰台区居民主要食品的镉暴露风险。结果 6类食品中食用菌及其制品的镉含量最高,为2.2778mg/kg。按照食品消费量均值估算,丰台区居民每月6类主要食品的镉暴露量为0.00146mg/kg BW,未超过PTMI(0.025mg/kg BW),MOS值为17.2。镉贡献率最大的3类食品分别为蔬菜及其制品(52.4%)、谷物及其制品(25.8%)和食用菌及其制品(13.4%)。虽然食用菌和动物内脏的消费量很低,但因其镉污染严重,所以贡献率较高。因此,食用菌和动物内脏为镉暴露高风险食品。结论 丰台居民6类主要食品镉的暴露水平未超过PTMI值,MOS值＞1,居民膳食镉暴露水平总体上安全,但有必要加强食用菌及动物内脏可能的污染问题研究。     

吉林省主要食品中砷污染状况及居民膳食暴露风险评估

目的掌握吉林省主要食品中砷污染水平,评估吉林省居民砷暴露风险及对人体潜在的健康危害。方法 2012—2017年吉林省居民主要食品中砷的含量数据来自国家食品风险监测,共11种类别4 532份样品。食物消费量的数据来自2012年吉林省居民营养与健康调查。采用确定性评估方法 ,结合无机砷的原暂定每周可耐受摄入量(PTWI)和暴露边距(MOE),评价吉林省居民膳食中砷暴露情况。结果 11类食品中砷平均含量为0.030 mg/kg,谷物类、蔬菜类和水产类是膳食中砷的主要来源,三者贡献率之和为76.59%,其中谷物类贡献率高达54.44%。10个不同性别-年龄组平均摄入量为0.73～1.31μg/kg BW,一般人群暴露量MOE均1。结论吉林省居民膳食中砷暴露风险总体上是安全的。     

湖南居民主要食品中锑的污染及暴露评估

目的掌握湖南省主要食品中锑的污染水平,评估湖南居民膳食中锑暴露安全性。方法运用湖南省常住居民营养与健康状况现状分析数据和2014—2015年湖南主要食品污染物监测数据,获得湖南地区居民膳食中锑暴露量,采用世界卫生组织规定锑的每日耐受摄入量(TDI)的限值,评价湖南居民从食物中摄入锑的安全性。结果粮食、蔬菜、水果、肉类、水产品、饮料、乳制品7类共1 445份食品样品中,锑检出率为80.8%(1 168/1 445),食品中锑含量的范围为ND~0.20 mg/kg,平均数为(0.046±0.17)mg/kg,中位数为0.008 4 mg/kg;湖南地区居民通过7类主要食品的锑暴露量为0.65μg/kg BW,安全限值(MOS)为9.2。蔬菜是膳食中锑暴露的主要来源,其贡献率为83.09%。结论湖南地区主要食品中锑的暴露水平未超过TDI值,MOS值1,居民膳食中锑暴露水平总体处于安全状态,但膳食中蔬菜类对锑暴露的贡献较大,值得关注。     

陕西省居民膳食中铝暴露风险评估

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。     

青海省成年居民膳食铝暴露风险评估

目的 评价青海省成年居民膳食铝的暴露水平及潜在的健康风险。方法 利用2015—2020年青海省7类共499份主要含铝食品的铝含量数据,以及《第五次中国总膳食研究》和2010—2013年中国居民营养与健康监测中的食物消费量数据,采用点评估的方法,评估青海省不同年龄-性别组成年居民的铝暴露水平及潜在风险。结果 7类主要含铝食品铝的平均含量为72.210 mg/kg,最大值为1 220.000 mg/kg。总检出率为77.96%(389/499),总超标率为19.72%(57/289)。其中,即食海蜇的检出率和超标率均为最高,分别为100.00%(11/11)、90.91%(10/11)。青海省成年居民铝的平均每日暴露量为0.080 mg/(kg·d),占暂定每周耐受摄入量(PTWI)的27.86%,谷物及其制品对青海省成年居民膳食铝暴露的贡献率最高,达88.07%。不同年龄-性别组成年居民以≥60岁年龄组女性每日铝暴露量最高,平均为0.086 mg/(kg·d),占PTWI的30.05%。各年龄-性别组成年居民膳食铝中位暴露量(铝含量取P50)和平均暴露量(铝含量取均值)占PTWI百分比均＜1。结论 青海省成年居民膳食铝摄入的健康风险较低,谷物及其制品为主要贡献食品。     

Exposure assessment of food preservatives (sulphites,benzoic and sorbic acid) in Austria

An exposure assessment was performed to estimate the potential intake of preservatives in the Austrian population. Food consumption data of different population groups, such as preschool children aged 3–6 years, female and male adults aged 19–65 years were used for calculation. Levels of the preservatives in food were derived from analyses conducted from January 2007 to August 2010. Dietary intakes of the preservatives were estimated and compared to the respective acceptable daily intakes (ADIs). In the average-intake scenario, assuming that consumers randomly consume food products that do or do not contain food additives, estimated dietary intakes of all studied preservatives are well below the ADI for all population groups. Sulphite exposure accounted for 34%, 84% and 89% of the ADI in preschool children, females and males, respectively. The mean estimated daily intake of benzoic acid was 32% (preschool children), 31% (males) and 36% (females) of the ADI. Sorbic acid intakes correspond to 7% of the ADI in preschool children and 6% of the ADI in adults. In the high-intake scenario assuming that consumers always consume food products that contain additives and considering a kind of brand loyalty of consumers, the ADI is exceeded for sulphites among adults (119 and 124%, respectively). Major contributors to the total intake of sulphites were wine and dried fruits for adults. Mean estimated dietary intakes of benzoic acid exceeded the ADI in all population groups, 135% in preschool children, 124% in females and 118% of the ADI in males, respectively. Dietary intakes of sorbic acid are well below the ADI, accounting for a maximum of 30% of the ADI in preschool children. The highest contributors to benzoic and sorbic acid exposure were fish and fish products mainly caused by high consumption data of this large food group, including also mayonnaise-containing fish salads. Other important sources of sorbic acid were bread, buns and toast bread and fruit and vegetable juices.     

Exposure assessment of food preservatives (sulphites, benzoic and sorbic acid) in Austria

An exposure assessment was performed to estimate the potential intake of preservatives in the Austrian population. Food consumption data of different population groups, such as preschool children aged 3-6 years, female and male adults aged 19-65 years were used for calculation. Levels of the preservatives in food were derived from analyses conducted from January 2007 to August 2010. Dietary intakes of the preservatives were estimated and compared to the respective acceptable daily intakes (ADIs). In the average-intake scenario, assuming that consumers randomly consume food products that do or do not contain food additives, estimated dietary intakes of all studied preservatives are well below the ADI for all population groups. Sulphite exposure accounted for 34%, 84% and 89% of the ADI in preschool children, females and males, respectively. The mean estimated daily intake of benzoic acid was 32% (preschool children), 31% (males) and 36% (females) of the ADI. Sorbic acid intakes correspond to 7% of the ADI in preschool children and 6% of the ADI in adults. In the high-intake scenario assuming that consumers always consume food products that contain additives and considering a kind of brand loyalty of consumers, the ADI is exceeded for sulphites among adults (119 and 124%, respectively). Major contributors to the total intake of sulphites were wine and dried fruits for adults. Mean estimated dietary intakes of benzoic acid exceeded the ADI in all population groups, 135% in preschool children, 124% in females and 118% of the ADI in males, respectively. Dietary intakes of sorbic acid are well below the ADI, accounting for a maximum of 30% of the ADI in preschool children. The highest contributors to benzoic and sorbic acid exposure were fish and fish products mainly caused by high consumption data of this large food group, including also mayonnaise-containing fish salads. Other important sources of sorbic acid were bread, buns and toast bread and fruit and vegetable juices.     

Food applications of sorbic acid and its salts

Because of their physiological inertness, their effectiveness even in the weakly acid pH range and their neutral taste, sorbic acid and its salts have become the leading preservatives in the food sector throughout the world over the past 30 years. The most commonly used products are sorbic acid itself (E200) and potassium sorbate (E202). In many countries sodium sorbate (E201) and calcium sorbate (E203) are also permitted. Sorbic acid is sparingly soluble in water, sodium sorbate has better solubility, and potassium sorbate is very freely soluble and can be used to produce 50% stock solutions. The soluble sorbates are preferred when it is desired to use the preservative in liquid form, or when aqueous systems are to be preserved. Sodium sorbate in solid form is unstable and very rapidly undergoes oxidation on exposure to atmospheric oxygen. It is therefore not produced on the industrial scale. Aqueous solutions of sodium sorbate remain stable for some time. Calcium sorbate is used in the manufacture of fungistatic wrappers because it is highly stable to oxidation, but this use is very limited. Sorbic acid and sorbates can be directly added into the product. The products can be dipped or sprayed with aqueous solutions of sorbates. Dusting of food with dry sorbic acid is also possible but less recommended because sorbic acid irritates the skin and mucous membranes. Sorbic acid and particularly calcium sorbate can be used as active substances in fungistatic wrappers. A general survey of the numerous uses of sorbic acid in the food sector will be given. Some fields of application will be discussed that are either unimportant or not permitted in the U.K.     

北京市密云区居民膳食镉暴露风险评估

目的了解北京市密云区7类食品中的镉污染状况,对居民膳食镉暴露的健康风险进行初步评估。方法2014~2015年,在辖区内农贸市场、超市和食品店随机抽取7类,共368份样品,用石墨炉原子吸收光谱法检测镉含量,按照GB 2762-2012进行评价;并结合密云区居民膳食消费量数据和FAO/WHO食物添加剂联合专家委员会(Joint FAO/WHO Expert Committee on Food Additives,JECFA)2010年制定的镉暂定每月可耐受摄入量0.025 mg/kg·BW对密云区居民进行初步的膳食镉暴露评估。结果 7类食品样品中镉的总检出率为61.4%,其中动物内脏的镉检出率及含量最高,分别为100%和0.05152 mg/kg。密云区居民每月膳食镉总暴露量为0.002204 mg/kg·BW,未超过暂定每月可耐受摄入量0.025 mg/kg·BW,主要来源为蔬菜(55.3%)、大米(20.8%)、动物内脏(14.4%)和蛋及蛋制品(6.4%)。结论北京市密云区居民主要消费的7类食品受到的重金属镉污染在安全范围内,膳食中镉暴露水平低于暂定可耐受摄入量,通过膳食摄入的镉对人体不造成健康风险。     

Safety assessment of antioxidants and color fixatives for the Korean population using dietary intake monitoring

Food additives such as antioxidants and color fixatives are substances used in food intentionally for technical effect, such as decolorizing or intensifying the color of food. Based on the necessity of re-evaluating food additives for safety and to improve consumer perception, we conducted safety assessments for food additives according to the Risk Assessment Guidelines of the Korean Ministry of Food and Drug Safety. These safety assessments evaluated new risk information based on toxicology data and estimates of dietary intake exposures to food additives in comparison with the acceptable daily intake (ADI). Estimated daily intakes (EDI) of food additives were calculated using food consumption data for the Korean population derived from the Korea National Health and Nutrition Examination Survey and monitoring data based on the analysis of food additives in food products. Unlike contaminants, antioxidants and color fixatives are purposely added as food additives, and they are largely consumed in processed foods. Therefore, EDI was compared with ADI to investigate the likelihood of potentially hazardous effects in humans. The risk likelihoods of food additives, evaluated by comparing the EDI with the ADI, were less than 2% in the total population. Thus, exposure levels to antioxidants and color fixatives do not exceed the ADI. Based on the safety assessments conducted in this study, we estimate exposure to food additives to be within safe limits for all population groups.     

广西部分食品中防腐剂检测结果分析

目的了解广西部分食品中防腐剂使用情况。方法从8类场所随机抽取14类食品样品,按照相应标准检测7种食品防腐剂,对检测结果进行分析。结果共检测2386批次食品样品,防腐剂不合格样品9批次,不合格率为0.38%;脱氢乙酸及其钠盐、山梨酸及其钾盐检出率较高,分别为35.07%、21.17%,山梨酸及其钾盐不合格率最高,为0.21%。山梨酸及其钾盐、苯甲酸及其钠盐、乙二胺四乙酸二钠等3种防腐剂在预包装食品中的检出率高于散装食品,脱氢乙酸及其钠盐和丙酸及其钠盐、钙盐在散装食品中检出率高于预包装食品。蔬菜制品复合使用防腐剂样品占其抽检样品量的58.82%,其次是焙烤食品,占比为32.37%。结论广西企业生产的部分食品中防腐剂使用基本符合GB2760-2014《食品安全国家标准食品添加剂使用标准》要求,少量食品存在超范围超限量添加防腐剂问题,部分食品复合使用两种以上防腐剂。     

苯醚甲环唑和吡唑醚菌酯在西瓜中的残留分析及膳食风险评价

目的评价苯醚甲环唑和吡唑醚菌酯在西瓜中的长期慢性和短期急性膳食摄入风险。方法于2018年进行1年10地规范残留试验,建立检测西瓜中苯醚甲环唑和吡唑醚菌酯残留的分析方法。样品经乙腈提取,加NaCl盐析,经无水MgSO4除水和PSA净化,用超高效液相色谱串联质谱法(ultra performance liquid chromatography tandem mass spectrometry, UPLC-MS/MS)分析,采用多反应离子监测模式(MRM)检测,正离子(ESI+)化,基质匹配外标法定量。结果目标物在一定质量浓度范围内具有良好的线性关系(r≥0.9991)。西瓜在0.01、0.05、0.5 mg/kg添加水平下,苯醚甲环唑平均回收率为92%~103%,相对标准偏差为0.9%~8.9%之间;吡唑醚菌酯的平均回收率为92%~95%, RSDs为1.7%~10.3%,定量限为0.01 mg/kg。膳食评估的结果:一般人群苯醚甲环唑的国家估算每日摄入量(the national estimated daily intake, NEID)为8.57μg/kg·bw/d,占日允许摄入量的85.7%;一般人群吡唑醚菌酯的NEID为18.72μg/kg·bw/d,占日允许摄入量的62.4%。短期急性膳食风险评苯醚甲环唑短期膳食摄入量(the national estimated short-term daily intake, NESTI)为2.98~4.26μg/kg·bw/d,占急性参考剂量(the acute reference dose, ARfD)的0.99%~1.42%,吡唑醚菌酯NESTI为6.23~8.90μg/kg·bw/d,占ARfD的12.46%~17.8%。我国规定的水果中苯醚甲环唑和吡唑醚菌酯最高MRL分别为2 mg/kg和4 mg/kg,该值对我国各类人群在水果中苯醚甲环唑暴露保护水平为1.44~11.24倍;吡唑醚菌酯暴露保护水平为2.16~16.86倍。结论苯醚甲环唑和吡唑醚菌酯长期慢性和短期急性膳食摄入风险较低,现有水果MRL对各类人群的暴露量在可接受的范围之内。     

加入沉淀剂对高效液相色谱法测定果汁中苯甲酸、山梨酸含量结果的影响

目的研究加入沉淀剂对高效液相色谱法(high performance liquid chromatography,HPLC)测定果汁中苯甲酸、山梨酸含量的结果的影响。方法按照GB 5009.28-2016《食品安全国家标准食品中山梨酸、苯甲酸的测定》中高效液相色谱法测定果汁样品中检测苯甲酸、山梨酸含量,通过加入沉淀剂对其前处理方法进行优化。结果加入沉淀剂后,苯甲酸回收率在99.01%-105.15%之间,相对标准偏差(relative standard deviation,RSD)均小于5.86%,山梨酸回收率在93.13%-98.9%,RSD小于6.23%。同一试样苯甲酸重复性实验CV值为0.03%、山梨酸为0.00%。结论本研究建立的方法加入亚铁氰化钾和乙酸锌后沉淀物较多,能够减少杂质干扰物的影响,检测结果稳定,适用于果汁中苯甲酸、山梨酸含量的检测。     

甘肃省居民对市售熟肉制品中亚硝酸盐的暴露评估

目的了解甘肃省市售熟肉制品中亚硝酸盐的含量,并对造成的人群健康风险进行评估。方法采用非连续3 d 24 h回顾方法入户调查1 466名居民的肉类食物消费状况,并结合363份市售熟肉制品中亚硝酸盐含量检测数据,采用简单分布的方法获得人群熟肉制品亚硝酸盐每日暴露量,并与亚硝酸盐的每日允许摄入量进行比较,评估甘肃省居民熟肉制品亚硝酸盐暴露风险。结果甘肃省市售熟肉制品中亚硝酸盐检出率为85.40%(310/363),超标率为3.31%(12/363),平均含量为7.76 mg/kg。甘肃省居民熟肉制品中亚硝酸盐每日平均暴露量为0.002 3 mg/kg BW,高端消费人群暴露量(P97.5)为0.008 3 mg/kg BW,为每日允许摄入量的11.86%。结论甘肃省居民通过熟肉制品摄入的亚硝酸盐所致的健康风险较低,但仍需对市售熟肉制品中亚硝酸盐的规范使用加强监督。     

Estimate of dietary exposure to sulphites in child and adult populations in the Basque Country

Sulphites are widely used as a preservative and antioxidant additive in food. The aim of this study was to assess dietary sulphite intake in adults aged 35–65 years and in children aged 4–18 years living in the Basque Country, northern Spain. We determined sulphite concentrations in 909 samples covering 16 food types. The maximum permitted levels were exceeded in 17% of samples. Making recommended assumptions for non-quantifiable results, estimates of mean lower and upper bounds were calculated for sulphite concentrations in each food type. These sulphite data were combined with consumption data derived from 8417 adults from the European Prospective Investigation in Cancer and Nutrition cohort in Gipuzkoa, recruited in 1992–1995 using a diet history method, and 1055 children from the Basque Country Nutrition Children Survey, conducted in 2004–2005 using two 24-h recall questionnaires to assess diet. The results were compared with the acceptable daily intake (ADI) proposed by the Joint Expert Committee on Food Additives (JECFA). The mean dietary exposure to sulphites was 0.08 mg kg^?1 bw day^?1, only 11% of the ADI in the overall group of children (4–18 years old), but the acceptable intake was exceeded by 4% of 4–6 year olds. For the adults (35–65 years old), the mean dietary exposure was 0.31 mg kg^?1 bw day^?1, 45% of the ADI, but the acceptable intake was exceeded in 14.6% of cases. The major contributing foods were minced meat and other meat products for children and wine for adults.