与美国的白米相比,棕大米的含量和暴露率相比,美国的白米的含量和暴露率相比
Christian Kelly Scott1, Felicia Wu1,2
1Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA.
Risk analysis : an official publication of the Society for Risk Analysis
|February 28, 2025
概括
棕含有比白更多的,增加了暴露风险,特别是儿童. 对于饮食建议,需要进一步进行风险益处分析.
科学领域:
- 食品科学 食品科学 食品科学
- 环境健康 环境健康
- 营养科学 营养科学
背景情况:
- 棕被认为比白米更健康,因为其中的营养含量更高.
- 用米代替白米的饮食建议可能会忽视潜在的食品安全问题.
- 从食用大米中接触是越来越严重的公共卫生问题.
研究的目的:
- 为了比较美国人口中棕和白消费之间的暴露和相关风险.
- 评估棕消费对无机暴露的影响.
- 评估弱势群体 (如幼儿) 的差异性风险.
主要方法:
- 棕与白中的含量的比较分析.
- 基于美国典型饮食模式的暴露水平估计.
- 评估不同品种大米中无机的度.
主要成果:
- 与白米相比,棕和其大的总和无机的度更高.
- 在美国,常规的米消费者比白米消费者估计的暴露率高.
- 由于较高的相对食物摄入量,棕的消费不成比例地增加了幼儿的食源暴露.
结论:
- 虽然美国一般人群没有发现急性公共卫生风险,但棕的消费导致暴露的增加.
- 幼儿在食用棕大米时面临更大程度上增加的暴露.
- 风险效益分析对于权衡棕米的营养优势与暴露的潜在健康风险至关重要.
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