Cheung Chung Stephen Wai, Kwong Ka Ping, Yau Joan C W, Wong Waiky W K
Food Research Laboratory, Centre for Food Safety, 4/F, Public Health Laboratory Centre, Kowloon, Hong Kong, China.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008 Jul;25(7):831-40. doi: 10.1080/02652030701697751.
The aim of this first study was to determine the dietary exposure of antimony, lead, mercury in foodstuffs consumed by secondary school students in Hong Kong. Around 100 composite food items were purchased and then cooked prior to analysis. Antimony was measured by hydrogen generation (HG)/inductively coupled plasma-mass spectrometry (ICP-MS), while lead was determined by ICP-MS. Total mercury was measured by cold vapour atomic absorption spectrometry. The detection limits for antimony, lead and total mercury were 1, 0.6 and 3 microg kg(-1), respectively. The dietary intake of antimony, lead and total mercury for an average secondary student were estimated to be 0.252, 1.98 and 0.92 microg (kg bw)(-1) week(-1), respectively. The dietary intake of antimony, lead and total mercury for high-consumer secondary student were estimated to be 0.567, 5.09 and 2.33 microg (kg bw)(-1) week(-1), respectively. The main contribution to antimony, lead and mercury were milk, vegetables and seafood, respectively. The Tolerable Daily Intake (TDI) of antimony, as recommended by WHO, is 6 microg (kg bw)(-1) week(-1), while the Provisional Tolerable Weekly Intakes (PTWI) of lead and mercury, as recommended by JECFA, are 25 and 5 microg (kg bw)(-1) week(-1), respectively. The estimated exposure values for secondary school students were compared to these safety reference values. For the relevant population, this study confirms the low probability of health risks from these metals via food consumption.
第一项研究的目的是测定香港中学生所食用食品中锑、铅、汞的膳食暴露量。购买了约100种复合食品，然后在分析之前进行烹饪。锑通过氢化物发生（HG）/电感耦合等离子体质谱法（ICP-MS）测定，而铅通过ICP-MS测定。总汞通过冷蒸气原子吸收光谱法测定。锑、铅和总汞的检测限分别为1、0.6和3微克/千克。一名普通中学生的锑、铅和总汞膳食摄入量估计分别为0.252、1.98和0.92微克/（千克体重）/周。高摄入量的中学生的锑、铅和总汞膳食摄入量估计分别为0.567、5.09和2.33微克/（千克体重）/周。对锑、铅和汞的主要贡献分别是牛奶、蔬菜和海鲜。世界卫生组织推荐的锑的每日耐受摄入量（TDI）为6微克/（千克体重）/周，而食品添加剂联合专家委员会推荐的铅和汞的暂定每周耐受摄入量（PTWI）分别为25和5微克/（千克体重）/周。将中学生的估计暴露值与这些安全参考值进行了比较。对于相关人群，本研究证实了通过食用这些金属导致健康风险的可能性较低。
