我国食品防腐剂联合使用情况及理论累积风险评估
作者:
作者单位:

1.国家食品安全风险评估中心,北京 100022;2.烟台市疾病预防控制中心,山东 烟台 264003;3.振安区疾病预防控制中心,辽宁 丹东 118003

作者简介:

欧曈 男 研究实习员 研究方向为食品安全风险评估 E-mail:outong@cfsa.net.cn

通讯作者:

宋雁 女 研究员 研究方向为食品安全风险评估 E-mail:songyan@cfsa.net.cn

中图分类号:

R155

基金项目:

国家重点研发计划(2018YFC1603003)


Combined use of food preservatives in China and its theoretical cumulative risk assessment
Author:
Affiliation:

1.China National Center for Food Safety Risk Assessment, Beijing 100022, China;2.Yantai Center For Disease Control And Prevention, Shandong Yantai 264003, China;3.Zhenan Center For Disease Control And Prevention, Liaoning Dandong 118003, China

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    摘要:

    目的 了解我国食品中防腐剂的联合使用情况并评估常见防腐剂组合的摄入水平及其累积暴露风险。方法 根据全球新产品数据库(GNPD)中我国食品中防腐剂的联合使用情况、防腐剂的健康指导值、GB 2760—2014《食品安全国家标准 食品添加剂使用标准》中防腐剂最大允许使用量,结合第5次中国总膳食研究消费量数据,采用简单分布法计算我国一般人群常见防腐剂组合暴露量,并采用危害指数法(HI)进行累积暴露风险评估。结果 我国使用防腐剂的食品中有43.36%使用两种及以上的防腐剂,使用率最高的是二元组合(31.78%),最多存在6种防腐剂的组合使用。仅单独考虑一种防腐剂的人群暴露风险,我国一般人群最常见防腐剂组合中苯甲酸钠、山梨酸钾和双乙酸钠每日平均暴露量以及每日P95暴露量均未超过其每日允许摄入量(ADI),乳酸链球菌素、亚硝酸钠和脱氢乙酸及钠盐每日平均暴露未超过其ADI,但其P95暴露量均已超过其相应ADI。累积评估表明一般人群最常见的二元、三元防腐剂组合HI的均值小于1,但最常见的四元、五元防腐剂组合HI的均值以及二元、三元、四元、五元防腐剂组合HI的P95均大于1。累积风险评估显示常见防腐剂组合中防腐剂单独使用,有一部分个体存在摄入超量的问题,但若组合使用则可能有1.47~1.75倍的个体存在健康风险。结论 我国食品防腐剂常以多元形式使用,最常见的二元、三元、四元、五元防腐剂组合的累积暴露风险逐渐增加,累积风险评估显示最常见的四元和五元防腐剂组合的使用已经对部分人群形成健康风险,应对这些防腐剂的实际使用量进行监测并进行更精确的评估。同一防腐功能的食品添加剂混合使用时,各自用量占其最大使用量的比例之和不应超过1。

    Abstract:

    Objective To study the combined use of preservatives in food in China and to evaluate the intake level of common preservatives and their cumulative exposure risk.Methods The exposures of common preservatives were calculated by simple distribution assessment method based on the maximum allowable usage of preservatives of National Food Safety Standards the Use of Food Additives GB 2760—2014 and consumption data from the fifth Chinese Total Diet Study. The cumulative exposure risk was evaluated by the hazard index method (HI) based on the combined use of preservatives in Chinese food in the global new product database, the exposures and acceptable daily intake (ADI) of preservatives.Results 43.36% of foods that use preservatives in China use two or more preservatives, the highest utilization rate is binary combination (31.78%), with a maximum of 6 combinations. Consider only the population exposure risk of one preservative alone, the daily average exposure in the diet of the general population and the high food consumption group (P95) in sodium benzoate, potassium sorbate and sodium diacetate were lower than their corresponding ADI. The daily average exposure in the diet of the general population in nisin, sodium nitrate and sodium dehydroacetate were lower than their corresponding ADI, but the high food consumption group (P95) were higher than their corresponding ADI. Cumulative assessment shows that the average exposure of the most common binary and ternary preservative combinations in the general population has an HI of less than 1, but the mean value of HI of the most common quaternary and quintuple and the P95 of HI of binary, ternary, quaternary and quintuple preservative combinations in the general population has an HI of greater than 1. Cumulative assessment shows that the preservatives of common preservative combinations are used alone, and some individuals have the problem of excessive intake, but if used in combination, there may be 1.47~1.75 times the health risks of individuals.Conclusion Food preservatives are often used in combination in China. The cumulative exposure risk of the most common binary, ternary, quaternary, and quintuple preservative combinations has gradually increased. Cumulative assessment shows that the use of the most quaternary and quintuple preservative combinations has created health risks for some people, and practical usage of these preservatives should be monitored and more accurately evaluated. When the food additives with the same anticorrosive function are mixed, each of which accounted for the maximum use of their dosage should not exceed 1.

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欧曈,常炯炯,李强,雍凌,肖潇,李善雅文,宋雁.我国食品防腐剂联合使用情况及理论累积风险评估[J].中国食品卫生杂志,2024,36(6):714-721.

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  • 收稿日期:2023-08-28
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  • 在线发布日期: 2024-09-18
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