食品中不同铁强化措施的安全性研究

Study on the Safety of Different Iron Fortification Measures

目的研究不同食品强化措施对人群铁摄入水平的影响,为食品强化标准的制修订提供参考。方法基于风险评估基本原则,利用2002年中国居民营养与健康状况调查数据,按年龄、性别、经济发展水平等分层计算模拟实施3种不同的强化措施(强化酱油、强化面粉及酱油面粉同时强化)前后居民的铁摄入水平。结果在全人群水平上,模拟场景下的酱油强化使各组人群中达到适宜摄入量(AI值)的人群比例增加了3%～10%,超出可耐受最高摄入量(UL)的人群比例基本没有增加。面粉强化则使达到AI值的人群比例增加了4%～22%,同时5%左右的2～10岁组人群超出UL。大城市强化前后铁摄入水平变化趋势与全人群基本相同;三类农村地区面粉强化使得2～10岁组、男性18～49岁组人群铁摄入超出UL的比例增加了近20%。结论以铁的最大强化量(27.3mg/100ml)进行的模拟全民酱油铁强化,在改善人群铁缺乏状况的同时能够保证绝大多数居民的食用安全性,因此标准中的现有规定是安全的。以铁的最大强化量(4.8mg/100g)进行的模拟全民面粉强化,可以普遍提高居民铁摄入水平,但也使某些地区的相当部分人群的铁摄入量超过了UL,而2.6mg/100g的铁强化水平相对安全。建议食品强化标准的制定应充分考虑不同地区、不同人群的膳食结构和营养摄入状况。

Objective To study the effects of different fortification measures on the iron intake levels of people,and to provide appropriate and scientific suggestions for revising the standards for iron fortification.Method Based on the principle of risk assessment,the levels of iron intake were calculated before and after three simulated fortifications of iron in soy sauce,flour and both in soy sauce and flour.The data of China National Nutrition and Health Survey in 2002 were used for simulating the intake distribution of population groups on different age,sex and economic development.Results At the level of whole population,iron intake of 3%-10% more people reaching adequate intake （AI） and no people exceeding UL resulted from iron fortification in soybean sauce.The iron intake of 4%-22% more people reaching AI,while 5% more people in 2-10y age group exceeding UL resulted from iron fortification in flour.The trend of changing iron intake of people in large cities was similar to that of whole population.The iron intake of 20% more people of 2-10y and 18-49y （only male） groups in the rural Ⅲ areas would exceed UL resulted from flour fortification.Conclusion The situation of iron deficiency could be improved by iron fortification in soybean sauce not more than the maximum level of 27.3 mg /100ml,while the food safety for the majority of people could be guaranteed.The iron intake of people in some areas would exceed UL although the situation of iron deficiency would be improved significantly by iron fortification in flour at the maximum level of 4.8 mg /100 g.The iron fortification in flour at the maximum level of 2.6 mg /100 g was relatively safe.It was suggested that the development of food fortification standard should be based on full consideration of dietary habits and nutritional status of different populations in different areas.