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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。
Objective To understand the contamination status of aluminum in some foodstuffs in Guangxi and assess the risk of aluminum exposure in residents’ diet. Methods The aluminum content of some foods tested in Guangxi from 2009 to 2013 was analyzed. Based on the data of food consumption in 2002 Guangxi dietary survey, the aluminum exposure of Guangxi residents was calculated. Results A total of 5 679 samples of 10 food species were detected during 2009-2013. The average content of aluminum was 132.17 mg / kg, the detection rate was 73.01% (4 146/5 679), the exceeding standard rate was 29.51% (1 676/5 679). Among them, jellyfish, dried seaweed (dried seaweed), fried dough sticks three kinds of food detection rate and the highest rate of excessive, and the average aluminum content is extremely high. The average and median aluminum content of the fritters samples were the highest, exceeding 3.8 times and 3 times the national residue standards respectively. The average daily dietary intake of aluminum in the 10 categories of residents was 0.426 mg / kg BW, lower than the weekly tolerable intake (PTWI) established by JECFA. Weekly intake of aluminum for the high-volume groups of buns, jellyfish, fried dough sticks and cakes was 3.07, 2.40, 2.23 and 1.23 times the PTWI, respectively. Conclusions The content of aluminum in the foods such as fried dough sticks, seaweed and jellyfish exceeded the standard seriously in Guangxi. Although the average dietary intake of aluminum by residents was lower than that of PTWI, there was still a high risk of exposure to aluminum in high-consumption groups. Therefore, Scientific and rational use of aluminum additives, technical guidance to reduce the dietary intake of aluminum.