广西部分食品中铝含量监测及人群膳食暴露评估

目的了解广西部分食品中铝的污染状况,评估居民膳食中铝暴露的风险。方法对2009—2013年广西检测的部分食品中铝含量进行分析,结合2002年广西居民膳食营养调查中的食物消费量数据,计算广西居民膳食中铝暴露量。结果 2009—2013年共检测食品样品10类5 679份,铝含量的平均值为132.17 mg/kg,检出率为73.01%(4 146/5 679),超标率为29.51%(1 676/5 679)。其中以海蜇、紫菜干(海带干)、油条3种食品的检出率和超标率最高,且铝的平均含量也是极高。油条样品中铝含量的均数和中位数均最高,分别超过国家残留量标准的3.8倍和3倍。10类居民膳食中铝平均每周摄入量为0.426 mg/kg BW,低于JECFA制定的每周耐受摄入量(PTWI)。馒头、海蜇、油条和油饼高消费量人群的每周铝摄入量分别是PTWI的3.07、2.40、2.23和1.23倍。结论广西监测的油条、紫菜、海蜇等食品中铝含量超标较严重,居民平均膳食摄入铝的量虽然低于PTWI,但高消费量人群铝的暴露风险较大,仍需要加强对生产经营者科学合理使用含铝添加剂的技术指导,以降低居民膳食中铝的摄入量。

Surveillance on aluminum content in some foods in Guangxi and dietary exposure assessment

To explore the aluminum contamination in some foods in Guangxi, and assess the dietary exposure risk of aluminum.Methods Surveillance data of aluminum content in some foods was collected from 2009 to 2013. According to the average food consumption from nutritional and health status survey of Guangxi residents in 2002, the dietary aluminum exposure was assessed by the actual content. Results 5 679 food samples of 10 categories were tested. The average aluminum content was 132.17 mg/kg, the detection rate was 73.01% (4 146/5 679) and the violation rate was 29.51% (1 676/5 679). The detection and violation rate of jellyfish, laver and fried bread stick was higher then other food, so was the content of aluminum. The average aluminum content of fried bread stick was the highest (382.18 mg/kg) which was 3.8 times of the standard. The average weekly aluminum intake from 10 food categories was 0.426 mg/kg BW, and was lower than PTWI (2 mg/kg BW) recommended by JECFA. Aluminum exposure of population with high consumption of steam bread, jellylish, fried bread stick and deep-fried dough cake was 3.07,2.40,2.23 and 1.23 times of PTWI, respectively. Conclusion The aluminum residue in fried bread stick, jellyfish and laver was serious in Guangxi. The dietary aluminum exposure of gernal population was lower than PTWI, but the high consumption population was at risk. In order to reduce dietary aluminum intake, technical guidance on scientifical and rational application of aluminum-containing food additives should be strengthened.