泰州市居民主要膳食铝暴露评估

摘要:目的　了解泰州市居民主要食品中铝的污染水平，对泰州市居民通过膳食途径暴露铝的健康风险进行初步评估。方法　对2011-2014年泰州市乳制品、鲜蛋、畜禽肉、水产品及面制品中的铝残留量进行监测，以“2010年中国居民营养与健康状况调查”泰州点的居民食物平均消费量数据和JECFA2011年制定的食品中铝的暂定每周耐受摄入量（PTWI）2 mg/kgBW为健康指导值，按点评估方法进行评估。结果　318份样品中茶叶、凉皮凉粉、馒头糕点及油条中铝残留量较高，其中检出值超过100 mg/kg样品91份，占总数的28.62%；12份茶叶、14份凉皮凉粉、10份鸡肝猪肝共36份无限量值的样品检出值＞100 mg/kg，分别占所采同类别样品的100.00%、56.00%、27.78%；有限量值的样品中，膨化食品、面皮饺皮全部合格；水产品、馒头糕点、油条超标率分别为27.03%、32.76%、50.00%；乳粉、鲜蛋中铝检出值较低。居民5类主要膳食食品中铝平均每周摄入量为3.167 mg/kgBW，是PTWI的1.58倍，其中面制品铝的暴露量最高，其次为畜禽肉类，铝每周平均摄入量分别为1.633和1.328 mg/kg BW，单一食物品种未超出PTWI值。结论　油条、馒头糕点、凉皮凉粉等超标严重，主要食品对居民膳食铝暴露总量超过PTWI值，居民膳食铝暴露风险高。应切实落实标准的限量要求，降低居民铝膳食暴露量。

Assessment on the dietary exposure of aluminum in Taizhou residents

Abstract: Objective This work was to analyze the aluminum level of main food, and preliminarily assess the risk of dietary aluminum exposure of people in Taizhou city. Methods Surveillance on aluminum residues in dairy products, fresh eggs, meat of livestock and poultry, aquatic product and flour products was conducted in Taizhou from 2011 to 2014. According to average food consumption from "nutritional and health status survey of Taizhou residents in 2010" and the aluminum PTWI (provisional tolerated weekly intake) 2 mg/kg BW in food established by JECFA in 2011, the point assessment method was applied for exposure assessment and safe daily intake estimation. Results Of the 318 samples, Aluminum residue was higher in tea, cold noodle jelly, steamed bread cakes and cruller. The tested value of 91 samples was higher than 100 mg/kg, accounting for 28.62%. 36 samples without specified limit of aluminum content, including 12 tea, 14 cold noodle jelly, 10 chicken and pork liver, accounted for 100.0%、56.0%、27.78%, respectively. Puffed food and the wrapper of noodle and dumpling were qualified. The rate of exceeding national standard was 27.03% for aquatic products, 32.76% for steamed bread cakes and 50.0% for cruller. The aluminum level in dairy products, fresh eggs was lower than others. The weekly average aluminum intake from five food categories was 3.167 mg/kg BW, which was 1.58 times of PTWI. Aluminum exposure from flour products was the highest, followed by meat of livestock and poultry, which was estimated to be 1.633 and 1.328 mg/kg BW, respectively. Conclusion The aluminum residue in cold noodle jelly, steamed bread cakes and cruller was high in Taizhou. In order to reduce dietary intake of aluminum, more attention should be paid to the possible aluminum contaminated food to prevent the source of contamination.