在中国各地的肉中含有甲的发生,饮食暴露和健康风险评估
Nan Wu1,2, Lirong Gao3, Tingting Zhou3
1NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100022, China.
Foods (Basel, Switzerland)
|January 28, 2026
概括
这项研究评估了中国肉中短链和中链甲 (SCCP和MCCP) 的饮食风险. 虽然发现了污染,但根据暴露率分析,消费者 (包括儿童) 的健康风险较低.
科学领域:
- 环境化学环境化学
- 食品安全 食品安全
- 毒理学 毒理学 毒理学
背景情况:
- 包括短链 (SCCPs) 和中链 (MCCPs) 在内的化 (CPs) 是工业广泛使用的持久性有机污染物 (POPs).
- 肉是中国重要的饮食成分,其高脂含量可以促进CP的生物积累.
- 关于中国商用肉中CP污染水平的数据有限,需要进行全面的风险评估.
研究的目的:
- 系统地评估与中国肉消费中SCCP和MCCP相关的饮食暴露风险.
- 量化中国主要省份的样本中的CP水平,并评估潜在的生物积累.
- 描述一般人群的健康风险,重点关注幼儿等弱势群体.
主要方法:
- 收集了来自中国八个主要省份的126个商用样本.
- 使用电子捕获负电离质谱学 (GC×GC-ECNI/MS) 的二维气体染色学分析SCCP和MCCP.
- 通过蒙特卡洛模拟和健康风险表征使用暴露边际 (MOE) 方法进行概率性饮食暴露评估.
主要成果:
- 平均SCCP度为95.8 ng/g ww,而MCCP度为156.6 ng/g ww.
- 与其他地区相比,江苏省的CP污染水平明显高 (p < 0.001).
- 估计的平均饮食暴露量为SCCP的32.8 ng/kg bw/d和MCCP的52.6 ng/kg bw/d;3-6岁儿童的暴露量最高.
结论:
- 所有计算的MOE值都远高于1000的风险值,这表明没有重大健康问题.
- 目前通过中国的肉消费对SCCP和MCCP的饮食暴露对一般人口的健康风险很低.
- 该研究强调了在食品链中持续监测POPs的重要性,特别是在生产和使用高的地区.
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