我国重点和非重点地区居民膳食中高氯酸盐暴露风险概率评估

Probabilistic assessment of the exposure risk to dietary perchlorate in the Chinese population from general and key areas

目的评估我国高氯酸盐污染重点和非重点地区膳食中高氯酸盐的暴露水平及健康风险。方法通过检索文献收集我国食品中高氯酸盐的含量数据,利用2015年中国总膳食研究数据,概率评估两类地区各年龄组居民膳食中高氯酸盐暴露风险。结果茶叶(175.54μg/kg)中高氯酸盐平均含量最高,蔬菜是我国居民通过膳食摄入高氯酸盐的重要食品类别(贡献率为79.40%)。分别与联合国粮食及农业组织/世界卫生组织食品添加剂联合专家委员会设定的暂定最大每日容许摄入量(PMTDI)(10μg/kg·BW)和我国学者暂定每日容许摄入量(tTDI)(0.7μg/kg·BW)相比,99%居民膳食中高氯酸盐暴露量低于PMTDI,但在两类地区各有4.96%和26.57%居民的高氯酸盐膳食暴露量超过tTDI;在饮茶人群中,95%居民膳食中高氯酸盐暴露量低于PMTDI,而在两地区各有57.47%和77.94%的饮茶人群膳食高氯酸盐暴露量超过tTDI。结论我国居民经膳食摄入高氯酸盐暴露风险总体较低,但存在一些重点地区因局部高污染等因素导致暴露风险高于其他地区。

Objective To assess the exposure and health risks from perchlorates in food and tea among Chinese residents grouped by key and common areas.Methods Perchlorate content data for food and tea in China were collected from the literature.Combined with data from the Chinese Total Diet Study in 2015 and using the hazard quotient,the estimated dietary exposure to perchlorate in different areas was assessed and compared using several health-based guidance values.Results The highest mean perchlorate content was 175.54μg/kg in tea.The results of the probability assessment showed that vegetables were critical exposure pathways in the Chinese population,accounting for 79.40%of total daily perchlorate intake.The 99%daily perchlorate intake of Chinese populations was lower than the provisional maximum tolerable daily intake(PMTDI,10μg/kg∙BW)set by the Joint FAO/WHO.However,the daily perchlorate intake of 4.96%and 26.57%of the residents in two areas far exceeded the temporary tolerable daily intake(tTDI,0.7μg/kg∙BW)set by China.In tea,95%of daily perchlorate intake was lower than the PMTDI,but the daily perchlorate intakes of 57.47%and 77.94%of the tea drinkers in the two areas exceeded the tTDI.Conclusion The risk of exposure to perchlorate via dietary intake in the Chinese population is generally low;however,there are key areas where the exposure is significantly higher than those in other areas owing to high local pollution.