Vin Karine, Papadopoulos Alexandra, Cubadda Francesco, Aureli Federica, Oktay Basegmez Hatice Imge, D'Amato Marilena, De Coster Sam, D'Evoli Laura, López Esteban María Teresa, Jurkovic Martina, Lucarini Massimo, Ozer Hayrettin, Fernández San Juan Pedro Mario, Sioen Isabelle, Sokolic Darja, Turrini Aida, Sirot Véronique
French Agency for Food, Environmental and Occupational Health Safety, ANSES (Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail), 27 avenue du Général Leclerc, F-94701 Maisons-Alfort, France.
Istituto Superiore di Sanità - National Health Institute, Department of Food Safety and Veterinary Public Health, Viale Regina Elena 299, 00161 Rome, Italy.
Food Chem Toxicol. 2014 Nov;73:21-34. doi: 10.1016/j.fct.2014.07.035. Epub 2014 Aug 12.
A method to validate the relevance of the Total Diet Study (TDS) approach for different types of substances is described. As a first step, a list of >2800 chemicals classified into eight main groups of relevance for food safety (natural components, environmental contaminants, substances intentionally added to foods, residues, naturally occurring contaminants, process contaminants, contaminants from packaging and food contact materials, other substances) has been established. The appropriateness of the TDS approach for the different substance groups has then been considered with regard to the three essential principles of a TDS: representativeness of the whole diet, pooling of foods and food analyzed as consumed. Four criteria were considered for that purpose (i) the substance has to be present in a significant part of the diet or predominantly present in specific food groups, (ii) a robust analytical method has to be available to determine it in potential contributors to the dietary exposure of the population, and (iii) the dilution impact of pooling and (iv) the impact of everyday food preparation methods on the concentration of the substance are assessed. For most of the substances the TDS approach appeared to be relevant and any precautions to be taken are outlined.
描述了一种验证总膳食研究（TDS）方法对不同类型物质相关性的方法。第一步，已建立了一份超过2800种化学物质的清单，这些化学物质分为与食品安全相关的八个主要类别（天然成分、环境污染物、有意添加到食品中的物质、残留物、天然存在的污染物、加工污染物、来自包装和食品接触材料的污染物、其他物质）。然后，根据TDS的三个基本原则（全膳食的代表性、食品汇集以及按食用方式分析食品），考虑了TDS方法对不同物质类别的适用性。为此考虑了四个标准：（i）该物质必须存在于大部分膳食中或主要存在于特定食品类别中，（ii）必须有可靠的分析方法来在人群膳食暴露的潜在贡献物中测定该物质，（iii）评估汇集的稀释影响，以及（iv）日常食品制备方法对该物质浓度的影响。对于大多数物质，TDS方法似乎是适用的，并概述了需要采取的任何预防措施。
