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目的掌握烟台市居民主要食物中汞含量水平,对居民食品中汞的膳食暴露健康风险进行初步的评估。方法按照随机采样方法,2011—2014年在全市14个县市区采集10类803份食物样品,按照GB/T 5009.17-2003《食品中总汞及有机汞的测定》,结合居民膳食消费数据,计算、比较每周耐受摄入量(PTWI)及安全限值(MOS)。结果 10类食物中汞的平均含量均值为12.17μg/kg,其中,鱼虾类汞含量最高,均值为67.57μg/kg;其次为禽畜肉类、动物内脏类,汞含量均值分别为12.06、11.75μg/kg。市民通过鱼虾类、禽畜肉类、蔬菜类3类食物摄取汞的周暴露量分别为18.78、5.01和4.53μg。鱼虾类食物对市民膳食汞的贡献率为57.80%,除米类和面类外的其他谷类食物对市民膳食汞的贡献率为0.46%。结论 10种主要食品对居民膳食汞的平均贡献水平均未超过PTWI值,MOS值大于1,居民食物中汞膳食暴露水平总体处于可接受安全水平。鱼虾类食物对居民膳食汞贡献率最高,加之沿海地区鱼虾类食物消费量大,故建议强化鱼虾类食物中汞污染控制,从源头上降低其污染量,减少膳食风险。
Objective To understand the level of mercury in the main food of residents in Yantai City and to assess the health risk of mercury exposure in residential foodstuffs. Methods According to the random sampling method, 803 food samples of 10 categories were collected in 14 counties and cities in the city from 2011 to 2014. According to GB / T 5009.17-2003 “Determination of total mercury and organic mercury in food”, combined with the data of residents’ dietary consumption, Calculate and compare weekly tolerable intake (PTWI) and safety limit (MOS). Results The average content of mercury in 10 kinds of food was 12.17 μg / kg, of which the mercury content in fish and shrimp was the highest (67.57 μg / kg), followed by that of livestock meat and animal internal organs (12.06 μg / kg) 11.75 μg / kg. The weekly exposure of people to mercury intake through the three categories of fish and shrimp, poultry meat and vegetables was 18.78, 5.01 and 4.53 μg, respectively. The contribution rate of fish and shrimp to public dietary mercury was 57.80%. The contribution of other cereals except rice and noodles to the dietary mercury was 0.46%. Conclusion The average contribution of 10 kinds of food to inhabitants’ mercury does not exceed the PTWI value. The MOS value is greater than 1, and the mercury dietary exposure of residents is generally at an acceptable level of safety. Fish and shrimp foods have the highest contribution to the dietary mercury of the residents. In addition to the consumption of fish and shrimp food in the coastal areas is very high, it is suggested to strengthen the control of mercury pollution in fish and shrimp foods, reduce the pollution amount from the source and reduce the dietary risk.