Dietary exposure to aluminium in the popular Chinese fried bread youtiao

文献类型： 外文期刊

第一作者： Li, Ge

作者： Li, Ge;Zhao, Xue;Wu, Shimin;Hua, Hongying;Li, Ge;Zhao, Xue;Wu, Shimin;Hua, Hongying;Wu, Shimin;Wang, Qiang;Zhang, Zhiheng;Wang, Qiang;Zhang, Zhiheng

作者机构：

关键词： Youtiao;aluminium;dietary exposure;Monte Carlo simulation;PTWI

期刊名称：FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT （ 影响因子：3.057； 五年影响因子：2.96 ）

ISSN：

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收录情况： SCI

摘要： Youtiao is a typical, traditional and widely consumed fried food in China. Fermentation of youtiao involves the use of aluminium potassium sulphate (alum). There are health concerns related to the levels of aluminium in food; therefore, we aimed to determine the aluminium concentrations of youtiao from various locations, and to estimate the dietary exposure by different age groups in southern and northern China. The aluminium content of youtiao samples varied considerably (range = 4.46-852.69mgkg(-1)). Both the mean and median aluminium contents of youtiao exceeded 100mgkg(-1), which is the China National Standard (GB) 2760-2014 National Food Safety for Standards for food additives. However, the median and 97.5th percentile of weekly dietary exposure to aluminium from youtiao, estimated using Monte Carlo simulation, did not exceed the provisional tolerable weekly intake (PTWI) set by the joint FAO/WHO Expert Committee on Food Additives (JECFA) for children, adolescents, adults and seniors. The weekly dietary exposure to aluminium would exceed the PTWI if children, adolescents, adults and seniors consumed 134.47, 260.98, 327.10 or 320.41g of youtiao per week, respectively.

分类号： TS2

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