黄酒中氨基甲酸乙酯癌症风险评估研究进展

Cancer risk assessment of ethyl carbamate in yellow rice wine

氨基甲酸乙酯(Ethyl carbamate,EC)被认为是一种致癌物质,广泛存在于发酵食品和饮料中。2007年,国际癌症研究机构将其升级为2A类致癌物,即可能对人类致癌。黄酒中的EC含量较高,从5.0μg/L到482.6μg/L不等。欧洲食品安全委员会已经推荐使用暴露边界比(Margin of Exposure,MOE)来进行酒精饮料中EC的风险评估,MOE越小,则风险越大。目前认为MOE值为10 000是公共卫生风险的阈值,如MOE值小于3 800,则需考虑采取干预措施。但这种风险评估方法至少有2种不足,一是结论是由动物实验的结果推延至人类,二是这种定量评估方法不能分清乙醇和EC的作用,也不能分析EC与乙醛,以及其他致癌物的交互作用。

EC（Ethyl carbamate, EC） is a recognized genotoxic carcinogen, with widespread occurrence in fermented foods and beverages. In 2007,the International Agency for Research on Cancer（IARC） upgraded its classification of EC to group 2A （probably carcinogenic to humans）. The content of EC in rice wine is high,ranging from 5.0μg/L to 482. 6μg/L. The European Food Safety Authority（EFSA） has developed and recommended an approach known as MOE （Margin of Exposure,MOE ） for the risk assessment of EC. The lower the MOE,the higher the risk for human. A threshold of 10,000 is often used to define public health risks. In this framework, 3800 is the value worthy of concern with intervening measures considered. Yet this risk assessment has at least two limitations. One is its extrapolation step from results based on animal tests to human data, and the other is this quantitative risk assessment can neither be used to distinguish the roles of ethanol and EC,nor can it be used to analyze the interactions between EC and ethanal and other carcinogens.