食品中砷及砷化合物的食用安全性评价
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作者简介:尚德荣(1960-),女,高级工程师,主要从事营养与持久性污染物研究。E-mail:shangdr@ysfri.ac.cn 通信作者:赵艳芳,副研究员,主要从事元素形态分析及安全性评价研究。E-mail:zhaoyf@ysfri.ac.cn

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农产品质量安全监管专项经费(2011);中华人民共和国农业行业标准(2008-10167)


Safety evaluation of arsenic and arsenic coumpounds in food
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    摘要:

    摘要:以联合国粮农组织和世界卫生组织食品添加剂联席专家委员会(JECFA)第72次会议对食品中砷暴露的风险评估报告为主要依据,结合无机砷的毒性、流行病学以及暴露评估研究(包括生物标志物研究、分析方法、形态学以及在食品及饮用水中的含量等),对砷及砷化合物毒性进行综合评价,并重新评估和提出了每周容许摄入量值(PTWI)。基于暴露平均量, 经过平均11年半的跟踪随访,委员会提出,癌症发病率比背景值增长0.5%的最低每日基准剂量(BMD0.5)为3.0 μg/kg b.w.,通过对影响暴露评估的不确定性进行灵敏度调查分析表明BMD0.5下限值(BMDL0.5)可能为每日2.0~7.0 μg/kg b.w.。委员会同时提出1988年第33次会议提出的暂定每周耐受摄入量(PTWI)(15 μg/kg b.w.,即每日2.1μg/kg b.w.)由于在BMDL0.5范围内,因此不再适用并予以取消。[中国渔业质量与标准,201224):00-00]

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    Abstract: This paper was to evaluate health risk of arsenic from dietary exposure based on the newest JECFA report72rd. Considering all informations related to the toxicology and epidemiology, exposure assessment, including biomarker studies, analytical methodology, speciation and occurrence in food and drinking-water, a comprehensive evaluation on the toxicity of inorganic As and other arsenic compounds was proposed and the PTWI for inorganic  arsenic.was re-evaluated and reviewed. The lowest calculated BMDL was 3.0 μg/kg b.w. per day for a 0.5% increased incidence of lung cancer above background over the average 11.5 years of follow-up, based on average estimates of the exposure. A sensitivity analysis to investigate the impact of uncertainty in the exposure estimate in this study indicated that this BMDL0.5 could be in the range of 2.07.0 μg/kg b.w. per day. The Committee noted that the PTWI of 15 μg/kg b.w. 2.1 μg/kg b.w. per dayadvanced at the thirty-third meeting 1988is in the region of the BMDL0.5 and therefore was no longer appropriate and the Committee withdrew the previous PTWI. [Chinese Fishery Quality and Standards, 2012, 2(4):000-000]

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尚德荣,赵艳芳*,郭莹莹,等.食品中砷及砷化合物的食用安全性评价[J].中国渔业质量与标准,2012,2(4):21-32. SHANG Derong, ZHAO Yanfang*,GUO Yingying, et al. Safety evaluation of arsenic and arsenic coumpounds in food[J]. Chinese Fishery Quality and Standards,2012,2(4):21-32.

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  • 最后修改日期:2013-01-24
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