北京及广州3岁以上居民焙烤食品中反式脂肪酸摄入量评估

Assessment of trans-fatty acids intake via bakery food among above three-year-old population in Beijing and Guangzhou city

目的：了解我国焙烤食品消费量及其中反式脂肪酸（TFA）含量，评估北京及广州两大城市3岁及以上人群焙烤食品中 TFA 的摄入量及其供能。方法2011年在中国5个城市采集焙烤食品样品，采用国家标准气相色谱法测定 TFA 含量；以 t-检验方法分析2007年前后各类焙烤食品中 TFA 含量差异，用简单分布模型（确定性评估）进行 TFA 摄入评估，计算每个个体每日 TFA 的摄入水平，包括不同人群（全人群及各年龄组）TFA 摄入量（每天摄入 TFA 的克数），以及 TFA 供能占膳食摄入总能量的百分比。结果各类焙烤食品中 TFA 平均含量在每100 g 食物0．01～0．83 g 范围内。饼干、面包和糕点中 TFA 含量≤0．3 g /100 g的样品比例分别为77．1％，71．8％和67．0％。每100 g 食物平均 TFA 含量较高的食品为威化饼干、夹心饼干，泡芙、蛋糕、牛角/羊角面包，为0．65～0．83 g。夹心饼干和派中 TFA 含量，2007年后比2007年前有显著下降（P＜0．01）。北京与广州人群通过焙烤食品摄入的 TFA 为0．049 g·d -1，供能比为0．027％，远低于“小于1％”的 WHO 建议值。在所有年龄组中，3～6岁年龄组的 TFA 摄入量最高，供能比为0．041％。结论我国焙烤食品大部分 TFA 含量较低，北京及广州全人群焙烤食品 TFA 引发的健康风险极低。但部分焙烤食品中 TFA 含量较高，建议进一步降低焙烤食品中 TFA 含量。

OBJECTIVE To investigate trans-fatty acids （TFA）contents in bakery food and assess TFA intake via bakery food and its energy contribution in Beijing and Guangzhou city.METHODS Bak-ery food sa mples were collected in 201 1 ,standard GC-method were used to determine TFA content,da-ta of TFA content were analyzed by t-test to evaluate for statistically significant differences.Si mple distri-bution model（determinative risk assess ment）of TFA intake was used to calculate individual TFA intake per day（g·d -1 ,% of total energy）in different populations（grouped by ages）.RESULTS Average TFA content was ranging fro m 0.01 to 0.83 g /100 g sa mple in various kinds of bakery food.TFA con-tents were equal to or lower than 0.3 g /100 g in 77.1 % of biscuits,71 .8% of bread,67.0% of pas-tries.Wafer biscuit,sandwich biscuit,puff,cake,and croissants had higher TFA contents than others, and the level was 0.65 -0.83 g /100 g sa mple.TFA content in sandwich biscuit and pie decreased sig-nificantly after 2007.Average TFA intake via bakery food was 0.049 g·d -1 in Beijing and Guangzhou city,energy contribution was 0.027% which was far below the WHO reco mmended level （1 %）. Population that are 3 to 6 years old had highest TFA intake and the TFA energy contribution was 0.041 %.CONCLUSION Most of bakery products in China contained low levels of TFA;consequently, health risk caused by TFA intake in Beijing and Guangzhou was unlikely to be a concerned.However, so me type of bakery foods had higher TFA contents which could be of greater concerned for risk management.