Dietary exposure and risk assessment of cyanide via cassava consumption in Chinese population

文献类型： 外文期刊

第一作者： Zhong, Yongheng

作者： Zhong, Yongheng;Xu, Tao;Ji, Shengyang;Lu, Baiyi;Zhong, Yongheng;Xu, Tao;Ji, Shengyang;Lu, Baiyi;Zhong, Yongheng;Xu, Tao;Ji, Shengyang;Lu, Baiyi;Wu, Xiaodan;Li, Shimin;Li, Kaimian;Zhang, Peng;Zheng, Lufei

作者机构：

关键词： Cassava; Cyanide; Cyanogenic glycosides; CN-; Dietary exposure; Maximum residue limit

期刊名称：FOOD CHEMISTRY （ 影响因子：6.306； 五年影响因子：6.219 ）

ISSN： 0308-8146

年卷期： 2021 年 354 卷

页码：

收录情况： SCI

摘要： The intake of cassava would probably induce adverse health effects since there are toxic cyanide in cassava. However, the risk assessment of cassava consumption has not been reported in China. Therefore, this paper aimed to evaluate the dietary risks of cassava cyanide and proposed a maximum residue limit (MRL) for cyanogenic glycosides (CNGs) in cassava. The retention rate of CNGs and CN- were 61% and 11% after boiling, respectively. The acute dietary exposure of CN- and CNGs were 0.6-fold and 1.7-fold of acute risk reference dose, respectively. There was no chronic health risk across all populations concerning cassava consumption. The MRL of CNGs was proposed as 200 mg/kg in cassava. Risk assessment of cyanide for foods rich in CNGs was suggested to be based on CNGs quantification rather than that of CN-.

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