杭州市居民谷物和烧烤油炸类食品多环芳烃暴露风险评估  

Risk assessment of polycyclic aromatic hydrocarbons exposed from cereal,fried and grilled food in Hangzhou

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作  者:周煜[1] 沈毅[2] 王姝婷[1] 赵栋[3] ZHOU Yu;SHEN Yi;WANG Shu-ting;ZHAO Dong(Department of Health Education,Hangzhou Center for Disease Control and Prevention,Hangzhou,Zhejiang,310021,China)

机构地区:[1]杭州市疾病预防控制中心健康教育所,浙江杭州310021 [2]浙江大学公共卫生学院 [3]浙江省疾病预防控制中心

出  处:《预防医学》2019年第3期260-264,270共6页Zhejiang Journal of Preventive Medicine

基  金:杭州市科技局医疗卫生科研项目(20150633B32);杭州市卫生计生委A类项目(2016A61).

摘  要:目的评估杭州市居民经谷物和烧烤油炸类食品暴露于多环芳烃(PAHs)的健康风险。方法采用概率比例规模抽样方法,从杭州市2个县(市、区)抽取1 769人进行3天24小时食物消费回顾调查。在杭州市主城区采集50份烧烤油炸类食品和20份谷物及其制品,采用三重四极杆气质联用仪和高效液相荧光法同时检测样品B (a) P、PAH2、PAH4和PAH8含量,应用@risk软件构建杭州市居民经谷物和烧烤油炸类食品暴露于PAHs的概率风险评估模型,通过计算暴露限值(MOE)评价PAHs的健康风险。结果 50份烧烤油炸食品和20份谷物及制品检测出1份烧烤油炸食品B (a) P超标;PAH中位数为0.20~3.64μg/kg。混合模型中,杭州市居民B (a) P、PAH2和PAH4在两类食品中的合计暴露量分别为1.54、3.54和8.13 ng/(kgbw·d),非参数模型中分别为1.61、3.76和8.09 ng/(kgbw·d)。当居民在单一类食物中摄入PAHs量≤95%人群膳食暴露量,或合并两类食品摄入PAHs量≤90%人群膳食暴露量时,PAHs的MOE值均>10 000;两类食品合并暴露的混合模型中B (a) P摄入量≥97.5%人群膳食暴露量,PAH2、PAH4摄入量≥95%人群膳食暴露量,以及非参数模型中的B (a) P、PAH2、PAH4摄入量≥95%人群膳食暴露量,MOE值均<10000。结论杭州市居民经烧烤油炸类食品和谷物暴露于PAHs的健康风险较低,单类食物摄入PAHs超过97.5%或99%,两类食物摄入超过95%的高端暴露人群存在一定健康风险。Objective To assess the health risks of polycyclic aromatic hydrocarbons(PAHs) exposed through cereal,friedand grilled foods in Hangzhou. Methods A cross-sectional study was conducted to collect food consumption data of threeinconsecutive days among 1 769 subjects selected by probability proportional to size sampling method from two districts inHangzhou.Fifty samples of fried and grilled food and twenty samples of cereal were collected from five districts in Hangzhou.They were tested for B(a) P, PAH2, PAH4 and PAH8 by high performance liquid chromatography coupled with triplequadrupole gas chromatography-tandem mass spectrometry. The probabilistic models were established for the evaluation ofPAHs exposure by @risk software and then margin of exposure(MOE) was calculated. Results The contents of B(a) Pin one sample of fried and grilled food exceeded the limit. The median contents of PAHs ranged from 0.20 to 3.64 μg/kg. Themedian exposures of B(a) P,PAH2 and PAH4 from both two kinds of foods were 1.54,3.54 and 8.13 ng/(kgbw·d) inthe mixed model,1.61,3.76 and 8.09 ng/(kgbw·d) in the non-parameter model. The MOEs of≤95% PAHs exposure levelin one kind of food or ≤90% PAHs exposure level in both kinds of foods were more than 10 000. The MOEs of ≥97.5%exposure level of B(a) P,≥95% exposure levels of PAH2 and PAH4 in both kinds of foods in the mixed model,and ≥95% exposure levels of B(a) P,PAH2,PAH4 in both kinds of foods in the non-parameter model were less than 10 000.Conclusion The health risk of PAHs exposure was very low in more than 90% of the population in Hangzhou. However,forhigh-end consumers,97.5% or 99% exposure level in one kind of food and 95% exposure level in both kinds of foods had apotential health risk.

关 键 词:多环芳烃 风险评估 谷物 烧烤油炸食品 

分 类 号:R155.5[医药卫生—营养与食品卫生学;医药卫生—公共卫生与预防医学]

 

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