摘要
目的通过分析上海市闵行区居民膳食消费量及食品中镉污染物含量,了解我区居民通过膳食的镉暴露量,评估膳食的安全性。方法采用食品类别选择性研究的方法,将2009年上海市居民食品消费量调查(闵行区)的数据和2007—2010年上海市闵行区8类食品污染物监测数据相结合,获得不同人群膳食镉暴露量,并对由膳食摄入的镉进行安全性评估。结果 (1)8类130件食品样品中镉的检出率为91.54%,超标率5.62%,超标食品主要是食用菌、猪肾及海水贝类;(2)平均每月镉的暴露量为0.441 1 mg/人,占每月可耐受摄入量(PTMI)的39.20%,每月暴露镉量的第90百分位值为1.096 4 mg/人,占PTMI的97.46%;(3)食用菌对镉暴露量的贡献率最高,为42.67%,其次是动物内脏,为20.39%,二类食品对镉暴露的贡献率占到63.06%;(4)各类人群所摄食品对镉暴露的贡献率有所不同,3岁以下儿童摄食的动物内脏对镉暴露的贡献率较高,而其他人群则为食用菌。结论闵行区人群膳食总体处于安全状态;膳食中食用菌、猪肾、海水贝类对镉暴露的风险较大,应采取针对性措施,提高食品安全性。
Objective To understand the dietary intake and cadmium exposure of residents in Minhang District,and to assess the safety of diet.Methods Using selective study of food categories,combining the data of food consumption survey in Shanghai residents in 2009 with the data of monitoring food pollutant in eight categories of food in Minhang District（2007-2010） to obtain the exposure of cadmium from diet in different population and to evaluate the safety of diet.Results（1） Cadmium was detected in 119 of 130 samples（91.54%） from eight categories of foods.The exceeding standard rate was 5.62 %,mainly in edible fungi,pig kidney and sea shellfish.（2） The average cadmium exposure was 0.441 1 mg per month,accounted for 39.20% of provisional tolerable monthly intake（PTMI）.The cadmium exposure level at the 90th percentile was 4.298 9 mg per month per person,accounted for 382.13% of PTMI.（3） The contribution of dietary cadmium exposure was mostly from edible fungi,accounted for 42.67 % and the next was from animal viscera,accounted for 20.39%.（4） The contribution of dietary cadmium exposure from animal viscera was even higher in the population under 3 year-old.Conclusion The food consumed by residents in Minhang District was overall in a safe state.Edible fungi,pig kidney and sea shellfish were the most dangerous food for cadmium exposure.Measures should be taken for improving food safety.
出处
《中国食品卫生杂志》
北大核心
2011年第6期501-505,共5页
Chinese Journal of Food Hygiene
关键词
食品
镉
暴露量
暴露评估
食品污染物
食品安全
Food
cadmium
exposure
exposure assessment
food contaminants
food safety
