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来自西班牙市场的爆米花中的烯胺含量:风险评估

Albert Sebastià¹, Carmen Fernández-Matarredona¹, Juan Manuel Castagnini¹

¹Research Group in Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy and Food Sciences, Universitat de València, Av. Vicent Andrés Estellés, s/n, 46100, Burjassot, Spain.

Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association

|November 28, 2024

概括

西班牙爆米花中的烯胺 (AA) 含量很高,尤其是微波制的爆米花. 孩子孩子孩子孩子

科学领域:

食品化学和毒理学食品化学和毒理学
饮食暴露评估饮食暴露评估
公共卫生营养公共卫生营养

背景情况:

烯胺 (AA) 是一种可能在高温过程中通过梅拉德反应形成的人类致癌物.
在西班牙,爆米花的消费量正在上升,这可能是AA的潜在饮食来源.
了解爆米花中的AA水平对于公共卫生风险评估至关重要.

研究的目的:

为了量化西班牙各种可用的爆米花样本中的烯胺含量.
调查风味和方法对AA水平的影响.
估计西班牙人口的饮食AA暴露和相关健康风险.

主要方法:

分析91个爆米花样本 (各种口味和方法),使用固体液体提取 (SLE) 和LC-MS/MS.
从西班牙各地的零售店和电影院采集样本.
估计的饮食AA摄入量和暴露边际 (MOE) 的计算.

主要成果:

爆米花中AA的平均度为277±119μg/kg,大多数样本超过了量化极限.
与其他方法相比,微波显著增加了AA水平.
在爆米花风味和AA含量之间没有发现显著的相关性.

结论:

爆米花,特别是当微波烤时,是西班牙饮食烯胺的重要来源.
儿童估计的AA摄入量表明潜在的健康问题,对于某些瘤类型的低MOE.
减少爆米花中AA形成的进一步策略是有必要的,以减轻公共卫生风险.

关键词:

烯胺是什么烯胺是什么饮食摄入量饮食摄入量爆米花是因为爆米花.风险评估风险评估风险评估

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