Dietary exposure to aluminium from wheat flour and puffed products of residents in Shanghai, China

作者：Guo Junfei; Peng Shaojie; Tian Mingsheng; Wang Liwei; Chen Bo; Wu Min; He Gengsheng^*

来源：Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure& Risk Assessment, 2015, 32(12): 2018-2026.

DOI：10.1080/19440049.2015.1099078

• dietary exposure
• aluminium
• aluminium-containing additives
• wheat flour and puffed products

A dietary survey of 3431 residents was conducted by a 24-h dietary recall method in Shanghai, China, quarterly from September 2013 to September 2014. A total of 400 food samples were tested for aluminium concentration, including wheat flour and puffed products from 2011 to 2013. Probabilistic analysis was used to estimate the dietary exposure to aluminium from wheat and puffed products. The means of dietary aluminium exposure for children (2-6years old), juveniles (7-17years old), adults (18-65years old) and seniors (over 65years old) were 1.88, 0.94, 0.44 and 0.42mgkg(-1) body weight (bw) week(-1) respectively, with a population average of 0.51mgkg(-1) bw week(-1). The proportions of those who had aluminium exposure from wheat and puffed products lower than the provisional tolerable weekly intake (PTWI) were 77%, 90%, 97%, and 97% respectively from children to seniors. We estimated that the proportions of people at risk would decrease by 13%, 6%, 2% and 2% respectively under the new China National Standards - GB 2760-2014 National Food Safety for Standards for using food additives. The results indicated that aluminium from wheat flour and puffed products is unlikely to cause adverse health effects in the general population in Shanghai; however, children were at a higher risk of excess aluminium exposure. Significant improvements in reducing the dietary exposure to aluminium are expected in the population, especially for children after the implementation of GB 2760-2014.

• 出版日期2015-12-2
• 单位复旦大学