江西省居民膳食中山梨酸及其钾盐暴露风险评估
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摘要
目的评估江西省居民膳食中山梨酸及其钾盐的暴露水平和潜在健康风险。方法利用2012—2016年江西省食品中山梨酸及其钾盐含量数据、2016年江西省居民食物消费量调查数据,采用简单分布评估法计算江西省居民膳食中山梨酸及其钾盐的暴露水平,并进行健康风险评估。结果江西省居民膳食中山梨酸及其钾盐每日平均暴露量及每日高暴露量(P95)分别为0.031和0.085 mg/kg BW,分别占暂定组每日允许摄入量(ADI,3 mg/kg BW)的1.03%和2.83%。西式糕点、大米制品、熟肉制品是江西省居民膳食中山梨酸及其钾盐暴露的主要来源,贡献率达到总膳食暴露量的75%以上。如果严格执行GB 2760—2014《食品安全国家标准食品添加剂使用标准》中关于山梨酸及其钾盐限量规定,江西省居民膳食中山梨酸及其钾盐每日平均暴露量和每日高暴露量分别下降25.7%～49.5%和14.5%～27.9%,西式糕点、果蔬汁类饮料、新型豆制品则成为膳食中山梨酸及其钾盐暴露的主要来源。结论目前江西省居民膳食中山梨酸及其钾盐暴露量对人群健康造成的风险较低,处于可接受水平,但仍有部分暴露来源于食品添加剂滥用,需要关注。
Objective To evaluate dietary exposure of sorbic acid and potassium sorbate and their potential health risks of residents in Jiangxi Province. Methods The concentration data of sorbic acid of 28 kinds of foods were obtained from food safety monitoring in Jiangxi Province in 2012-2016. The food consumption data were obtained from food consumption survey in Jiangxi Province in 2016. Based on the deterministic assessment model,the dietary exposure of sorbic acid and potassium sorbate of residents in Jiangxi Province was calculated. Results The average dietary exposure of sorbic acid and potassium sorbate was 0.031 mg/kg BW per day,only accounting for 1.03% of acceptable daily intake(ADI). The large portion exposure(P95) of sorbic acid and potassium sorbate was 0.085 mg/kg BW per day,only accounting for 2.83% of ADI. It was indicated that the main dietary sources of sorbic acid were cakes,rice products and cooked meat products,which were contributed more than 75% of total dietary exposure of sorbic acid and potassium sorbate.If the application of sorbic acid and potassium sorbate in food followed National Food Safety Standard for Food Additive Use(GB 2760-2014),the average exposure would decrease by 25.7%-49.5%,P95 exposure would decrease by 14.5%-27.9%. Cakes, fruit or vegetable juices and new soybean products were the main dietary sources of sorbic acid and potassium sorbate. Conclusion It suggested that the potential health risks caused by dietary exposure to sorbic acid and potassium sorbate of residents in Jiangxi Province was at an acceptable level,but the abuse of food additives needed to be concerned.
Objective To evaluate dietary exposure of sorbic acid and potassium sorbate and their potential health risks of residents in Jiangxi Province. Methods The concentration data of sorbic acid of 28 kinds of foods were obtained from food safety monitoring in Jiangxi Province in 2012-2016. The food consumption data were obtained from food consumption survey in Jiangxi Province in 2016. Based on the deterministic assessment model,the dietary exposure of sorbic acid and potassium sorbate of residents in Jiangxi Province was calculated. Results The average dietary exposure of sorbic acid and potassium sorbate was 0.031 mg/kg BW per day,only accounting for 1.03% of acceptable daily intake(ADI). The large portion exposure(P95) of sorbic acid and potassium sorbate was 0.085 mg/kg BW per day,only accounting for 2.83% of ADI. It was indicated that the main dietary sources of sorbic acid were cakes,rice products and cooked meat products,which were contributed more than 75% of total dietary exposure of sorbic acid and potassium sorbate.If the application of sorbic acid and potassium sorbate in food followed National Food Safety Standard for Food Additive Use(GB 2760-2014),the average exposure would decrease by 25.7%-49.5%,P95 exposure would decrease by 14.5%-27.9%. Cakes, fruit or vegetable juices and new soybean products were the main dietary sources of sorbic acid and potassium sorbate. Conclusion It suggested that the potential health risks caused by dietary exposure to sorbic acid and potassium sorbate of residents in Jiangxi Province was at an acceptable level,but the abuse of food additives needed to be concerned.
引文
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[3] EFSA.Scientific opinion on the re-evaluation of sorbic acid (E200),potassium sorbate (E202) and calcium sorbate (E203) as food additives[J].EFSA Journal,2015,13(6):4144.
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[5] 郭蓉,王彩霞,胡佳薇,等.陕西省8类市售食品中防腐剂和甜味剂的检测结果与分析[J].现代预防医学,2017,44(7):1198-1200.
[6] 中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.食品中苯甲酸、山梨酸和糖精钠的测定高效液相色谱法:GB/T 23495—2009 [S].北京:中国标准出版社,2009.
[7] 中华人民共和国卫生部,中国国家标准化管理委员会.食品中山梨酸、苯甲酸的测定:GB/T 5009.29—2003 [S].北京:中国标准出版社,2003.
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[9] World Health Organization.Second workshop on reliable evaluation of low-level contamination of food [Z].Rome:WHO,1995.
[10] 班珺,谢岩黎.食物中苯甲酸及山梨酸的风险评价[J].中国调味品,2016,30(2):134-138.
[11] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品中苯甲酸、山梨酸和糖精钠的测定:GB 5009.28—2016 [S].北京:中国标准出版社,2016.
[2] JECFA.Toxicological evaluation of some food additives including anticaking agents,antimicrobials,antioxidants,emulsifiers and thickening agents[R].Seventeenth Report of the JECFA,1974.
[3] EFSA.Scientific opinion on the re-evaluation of sorbic acid (E200),potassium sorbate (E202) and calcium sorbate (E203) as food additives[J].EFSA Journal,2015,13(6):4144.
[4] 中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品添加剂使用标准:GB 2760—2014 [S].北京:中国标准出版社,2014.
[5] 郭蓉,王彩霞,胡佳薇,等.陕西省8类市售食品中防腐剂和甜味剂的检测结果与分析[J].现代预防医学,2017,44(7):1198-1200.
[6] 中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.食品中苯甲酸、山梨酸和糖精钠的测定高效液相色谱法:GB/T 23495—2009 [S].北京:中国标准出版社,2009.
[7] 中华人民共和国卫生部,中国国家标准化管理委员会.食品中山梨酸、苯甲酸的测定:GB/T 5009.29—2003 [S].北京:中国标准出版社,2003.
[8] 中华人民共和国卫生部.食品安全国家标准乳和乳制品中苯甲酸和山梨酸的测定:GB 21703—2010 [S].北京:中国标准出版社,2010.
[9] World Health Organization.Second workshop on reliable evaluation of low-level contamination of food [Z].Rome:WHO,1995.
[10] 班珺,谢岩黎.食物中苯甲酸及山梨酸的风险评价[J].中国调味品,2016,30(2):134-138.
[11] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品中苯甲酸、山梨酸和糖精钠的测定:GB 5009.28—2016 [S].北京:中国标准出版社,2016.