探索有机酸污染和在食品中的分布:一个元分析
Wenjun Li1, Junlong Chen2, Qianqian Bie2
1College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, China; Frontiers Medical Center, Tianfu Jincheng Laboratory, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China.
有机酸盐 (OPEs) 构成食品安全风险,其中谷物,乳制品和肉类的污染率最高. 虽然目前的暴露低于安全值,但婴儿和儿童面临更高的风险,需要更新标准.
科学领域:
- 环境科学 环境科学
- 食品安全 食品安全
- 毒理学 毒理学 毒理学
背景情况:
- 有机酸 (OPE) 是广泛使用的阻燃剂和增塑剂.
- 人们对其潜在的健康影响和环境持久性存在担忧.
- 了解食品中的OPE污染对于评估公共卫生风险至关重要.
研究的目的:
- 综合评估与有机酸 (OPE) 相关的食品安全风险.
- 确定特定的OPE的主要食物来源和污染水平.
- 评估食品加工对OPE污染和饮食暴露的影响.
主要方法:
- 对23项研究的元分析,包括14915个数据点.
- 主要成分分析 (PCA) 了解污染模式.
- 对OPE的估计饮食摄入量 (EDI) 的计算.
主要成果:
- 在谷物,乳制品和肉类 (高达4.54 ng/g) 中,乙酸盐 (EDP) 的污染程度最高.
- 三二甲基甲酸盐 (TEHP) 在蔬菜和水果中最为普遍 (高达1.46 ng/g).
- 蔬菜 (33.3%) 和谷物 (23.8%) 被确定为OPE的主要饮食来源.
结论:
- 食品加工对OPE污染有复杂的双重影响.
- 目前的OPE暴露水平通常在美国EPA的安全限制范围内 (HQ < 1).
- 婴儿和儿童具有更高的风险,需要修订安全标准和持续监测.
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