Monitoring of Aluminum content in food and assessment of dietary exposure of residents in North China
| Autor: | Yanfei Fang, Weihao Li, Yongfa Jing, Xianfeng Wang, Zengjun Jin, Guotao Ding, Yonghong Han, Jinsheng Liu, Peng Sun, Yingying Lian, Shuang Liang |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
China
food.ingredient Starch Daily intake Al content North china Food Contamination Toxicology Dietary Exposure chemistry.chemical_compound food Animal science Humans Medicine Health risk business.industry Dietary exposure Food additive Public Health Environmental and Occupational Health food and beverages Bread Diet chemistry business Aluminum Food Science |
| Zdroj: | Food Additives & Contaminants: Part B. 14:177-183 |
| ISSN: | 1939-3229 1939-3210 |
| DOI: | 10.1080/19393210.2021.1912191 |
| Popis: | Although the Chinese diet has become very abundant in the past 30 years, few people know that traditional Chinese diet is exposed to aluminium (Al). A total of 1232 samples were purchased during 2017-2019 and analysed for Al content with an inductively coupled plasma-mass spectrometry (ICP-MS) method. High Al levels were found in deep-fried dough sticks (mean 219 mg/kg), starch products (mean 84.5 mg/kg), and steam bread (mean 28.6 mg/kg). The average dietary Al exposure of residents in North China was 1.82 mg/kg bw/week, lower than the PTWI (provisional tolerable weekly intake). Deep-fried dough sticks (DFDS) are the main Al contributor in North China, providing 28.2% of the daily intake. The P95 dietary exposure to Al from DFDS was 2.3 mg/kg bw/week, exceeding the PTWI. Therefore, more attention should be paid to the health risk of exposure to Al from DFDS and starch products. Over-use of Al associated with food additives should be effectively controlled. |
| Databáze: | OpenAIRE |
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