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Assessing transfer of aluminum during tea brewing and associated population health risks

文献类型： 外文期刊

作者： Yao, Qinghua 1 ; Yan, Sun-An 1 ; Huang, Minmin 1 ; Zheng, Yunyun 1 ; Chen, Meizhen 2 ; Lin, Qiu 1 ;

作者机构： 1.Fujian Key Lab Agroprod Qual & Safety, Fuzhou, Peoples R China

2.Fujian Acad Agr Sci, Inst Qual Stand Testing Technol Agroprod, 247 Wu Si Rd, Fuzhou 350003, Peoples R China

关键词： Tea; aluminum; transfer rate; probabilistic modeling; risk assessment; subpopulations

期刊名称：DRUG AND CHEMICAL TOXICOLOGY （ 影响因子：2.597； 五年影响因子：2.488 ）

ISSN： 0148-0545

年卷期：

页码：

收录情况： SCI

摘要： Tea is consumed widely around the world owing to its refreshing taste and potential health benefits. However, drinking tea is considered a major route for dietary aluminum exposure in areas where tea consumption is relatively large. To assess the health risk associated with drinking tea, the contamination level of aluminum was determined in 81 tea samples. The transfer rate of aluminum during tea brewing was investigated. Then based on the site-specific exposure parameters such as consumption data and body weight for six different subpopulations in Fujian, the exposure risks were estimated using a probabilistic approach. Results demonstrate that the contents of aluminum in green tea, white tea, oolong tea, and black tea were significantly different according to the one-way ANOVA analysis (p < 0.05). The transfer rate of aluminum were 32.6%, 31.6%, 26.3%, and 14% for white tea, black tea, oolong tea, and green tea, respectively. With respect to the oral reference dose, the exposure of inhabitants in Fujian to aluminum through drinking tea is under control (even at the 99th percentile).

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