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2014-2018年广州市市售食品中铝含量调查及人群膳食暴露评估
引用本文:张玉华,刘于飞,张维蔚,陈坤才,梁伯衡,黄婕,王燕燕.2014-2018年广州市市售食品中铝含量调查及人群膳食暴露评估[J].现代预防医学,2020,0(11):1967-1969.
作者姓名:张玉华  刘于飞  张维蔚  陈坤才  梁伯衡  黄婕  王燕燕
作者单位:广州市疾病预防控制中心食源性疾病和食品安全风险监测部,广东广州 510440
摘    要:目的 了解广州市市售食品中铝含量状况,评估居民膳食铝暴露的风险。方法 2014-2018年,在广州市11个行政区采集食品样品,采用电感耦合等离子体质谱法(ICP-MS)测定样品中的铝含量;结合2011年广州市食物消费量调查数据,计算广州市居民膳食中铝的暴露量。结果 7类1251份食品样品中,铝的总体检出率为77.62%,铝含量的均值为99.67mg/kg,铝含量均值排在前三位的食品是藻类、油炸面制品和发酵面制品。广州市居民通过7类食品对铝的平均摄入量为每周每公斤体重0.206mg,占PTWI的10.29%;高食物消费人群通过7类食品对铝的摄入量为每周每公斤体重1.995mg,接近铝的PTWI。居民膳食铝暴露的主要来源是发酵面制品、焙烤食品和油炸面制品。结论 广州市居民膳食铝的平均暴露量对人群健康造成的风险较低,但高食物消费人群的膳食铝暴露风险值得进一步关注。建议监管部门加强对食品中含铝添加剂使用情况的监管,降低居民膳食铝暴露水平。

关 键 词:  食品添加剂  膳食暴露  暴露评估

Investigation on aluminum content in commercially available foods in Guangzhou City and dietary exposure assessment, 2014-2018
ZHANG Yu-hua,LIU Yu-fei,ZHANG Wei-wei,CHEN Kun-cai,LIANG Bo-heng,HUANG Jie,WANG Yan-yan.Investigation on aluminum content in commercially available foods in Guangzhou City and dietary exposure assessment, 2014-2018[J].Modern Preventive Medicine,2020,0(11):1967-1969.
Authors:ZHANG Yu-hua  LIU Yu-fei  ZHANG Wei-wei  CHEN Kun-cai  LIANG Bo-heng  HUANG Jie  WANG Yan-yan
Institution:Guangzhou Center for Disease Control and Prevention, Guangzhou, Guangdong 510440, China
Abstract:Objective To investigate aluminum content in commercially available foods in Guangzhou City, and to assess the risk of dietary aluminum exposure in the residents. Methods Food samples were collected in 11 districts in Guangzhou city from 2014 to 2018. The samples were tested for aluminum by using ICP-MS. The risk assessment of dietary exposure to aluminum among the residents was conducted in combination with the intake of foods from the food consumption survey of Guangzhou residents in 2011. Results Among the 1 251 food samples of 7 categories, the average aluminum content was 99.67 mg/k,and the detection rate was 77.62%. The top three aluminum levels were found in algae, fried flour products, and fermented flour products. The average dietary intake of aluminum in Guangzhou residents was estimated to be 0.206 mg/(kg·bw) per week, which was 10.29% of the provisional tolerable weekly intake of 2 mg/(kg·bw). Aluminum exposure of population with high consumption of food was 1.995 mg/(kg·bw) per week, which resembled with provisional tolerable weekly intake. Fermented flour products, baked food and fried flour products were the main Al contributor. Conclusion The average risk of dietary aluminum intake of Guangzhou residents is low, but the risk of population with high consumption of food is worthy of further attention. The supervisory departments should strengthen regulation of the use of aluminum-containing additives to decrease the intake of aluminum intake of Guangzhou residents.
Keywords:Aluminum  Food additives  Dietary exposure  Exposure assessment
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