北京市S区居民熟肉制品中亚硝酸盐膳食暴露风险评估

Risk assessment of dietary exposure to nitrite in cooked meat products of residents in S district, Beijing

目的 了解北京市S区居民通过熟肉制品暴露亚硝酸盐的潜在健康风险及影响因素。方法 采用分光光度法对S区2013—2019年市售535份熟肉制品中的亚硝酸盐含量进行监测,结合S区不同年龄组居民肉制品的个体消费量数据,并与联合国粮农组织/世界卫生组织的食品添加剂联合专家委员会(FAO/WHO JECFA)规定的亚硝酸盐每日允许摄入量(ADI)0.07 mg/kg·BW进行比较,评价其膳食暴露健康风险。结果 北京市S区市售熟肉制品中亚硝酸盐的检出率为94.02%,总体超标率为9.16%。2岁以上人群通过熟肉制品的亚硝酸盐每日暴露量范围为0.000 0~0.390 0 mg/kg·BW,平均暴露量为0.018 8 mg/kg·BW,其中有2.5%人群的暴露量超过了ADI。除50~64岁组和≥80岁组外,其他年龄组人群熟肉制品来源亚硝酸盐日暴露量均超过了ADI。2~5岁组和6~12岁组熟肉制品来源亚硝酸盐日暴露量在P95百分位上超过了ADI,处在不可接受水平;13~17岁组熟肉制品来源亚硝酸盐日暴露量在P95百分位上等于ADI。结论 S区市售熟肉制品中亚硝酸盐残留有导致部分人群存在慢性毒害的风险,应加强监管和抽检力度,向公众普及亚硝酸盐相关知识,最大限度地减少外源性亚硝酸盐的添加和内源性亚硝酸盐的产生。

ObjectiveTo understand the potential harm and influencing factors to the health risk of residents through the exposure of nitrite in cooked meat products in S district of Beijing.MethodsThe nitrite contents in 535 cooked meat samples in S district from 2013 to 2019 was monitored by spectrophotometry,the food consumption of meat products at different ages in S district were collected through nutrition survey. Compared with the acceptable daily intake(ADI)of 0. 07 mg/kg·BW established by the joint FAO/WHO Expert Committee on Food Additives(FAO/WHO JECFA),the health risk of nitrite dietary exposure was analyzed.ResultsThe detection rate of nitrite in cooked meat products sold in S district of Beijing was 94. 02%,and the violation rate was 9. 16%. The daily exposure of nitrite from cooked meat products for people over 2 years old ranged from 0. 000 0 to 0. 390 0 mg/kg·BW,the average nitrite exposure was 0. 018 8 mg/kg·BW,and 2. 5 % of the residents exceeded the ADI. Except 50~64 years-old group and ≥80 years-old group,the daily exposure of nitrite from cooked meat products exceeded the ADI. Daily exposure of nitrite from cooked meat products in 2~5 years-old group and 6~12 years-old group exceeded ADI at P95percentile,which was at an unacceptable level. The daily exposure of nitrite from cooked meat products in the 13~17 years-old group was equal to ADI at P95percentile.ConclusionNitrite residues in cooked meat products sold in S district had the risk of chronic toxicity in some population. Supervision and sampling efforts should be strengthened to popularize nitrite-related knowledge to the public,and minimized the addition of exogenous nitrite and the production of endogenous nitrite.