中国大众食物强化项目营养素的适宜强化水平和法规限值的综合评估

Estimate the feasible fortification levels and legal levels of micronutrients in Chinese mass fortification program

大众食物强化是公共卫生的一项措施,其适宜强化水平的设定需综合评估安全、技术、成本三个限制因素以及营养改善目标,并根据生产工艺参数和贮运过程的损失率制定法规限值。本研究选用世界卫生组织/国际粮农组织的评价模式,以我国2002年的营养调查数据为基础,评价并探讨目前在我国开展的大众食物强化项目维生素A强化植物油、强化面粉和铁强化酱油中维生素A、叶酸、铁、维生素B2的安全限值、适宜强化水平和法规限值。结果表明,植物油中维生素A的安全限值为17.1mg/kg,面粉中叶酸为1.4mg/kg、铁为2.9mg/kg,酱油中NaFeEDTA为453mg/L;当设定植物油中维生素A的适宜强化水平为17.1mg/kg,面粉中叶酸为1.4mg/kg、铁为30mg/kg、维生素B2为3.5mg/kg,酱油中NaFeEDTA为200mg/100ml,推算的法规限值范围则为植物油维生素A9.6～20.5mg/kg,强化面粉中叶酸为0.6～2.4mg/kg、铁为28～52mg/kg、维生素B2为≥1.6mg/kg,酱油中NaFeEDTA为144～240mg/100ml。通过评价并与现行法规限值比较,部分人群存在叶酸摄入量超过可耐受最高摄入量,植物油中维生素A的强化量偏低,酱油中NaFeEDTA的使用量范围过窄,建议适当调整现行法规的限值范围并允许维生素B12在面粉中的强化。

The feasible fortification levels of mass fortification program should be set by estimating the health goal and the constraints of safety,technology and cost,then to establish the production and regulatory parameters.This study was to estimate the safety limits feasible levels and legal levels of the ongoing mass fortification programs in China,based on the WHO /FAO model and the data of Chinese national nutrition and health survey in 2002.The food fortification projects including VA fortified edible oil,fortified wheat flour with folic acid,iron,vitamin B2,and NaFeEDTA fortified soy sauce.The results suggested the safety limits: VA 17.1mg /kg in edible oil,folic acid 1.4mg /kg and iron 2.9mg /kg in flour,NaFeEDTA 453mg /L in soy sauce.Assuming RNI /AI of vitamin A 17.1mg /kg in edible oil,folic acid 1.4mg /kg,iron 30mg /kg,vitamin B2 3.5mg /kg in flour,and NaFeEDTA 200mg /100ml soy sauce,the limitation levels should be regulated as fellow: VA 9.6-20.5mg /kg in edible oil,folic acid 0.6-2.4mg /kg,iron 28-52mg /kg,VB2 more than 1.6mg /kg,and NaFeEDTA 144-240mg /100ml in soy sauce.Through evaluation and comparison with present regulations,there are possibilities of over dosage to UL of folic acid and low VA level in some groups of population.The amount arrangement of NaFeEDTA in soy sauce might be too narrow to meet and it is suggested to be suitably adjusted.VB12 is also suggested to be permitted to use in wheat flour.