Cubadda Francesco, Jackson Brian P, Cottingham Kathryn L, Van Horne Yoshira Ornelas, Kurzius-Spencer Margaret
Department of Food Safety and Veterinary Public Health, Istituto Superiore di Sanità-Italian National Institute of Health, Rome, Italy.
Department of Earth Sciences, Dartmouth College, Hanover, NH, USA.
Sci Total Environ. 2017 Feb 1;579:1228-1239. doi: 10.1016/j.scitotenv.2016.11.108. Epub 2016 Nov 30.
Inorganic arsenic (iAs) is ubiquitous in the environment as arsenite (AsIII) and arsenate (AsV) compounds and biotransformation of these toxic chemicals leads to the extraordinary variety of organoarsenic species found in nature. Despite classification as a human carcinogen based on data from populations exposed through contaminated drinking water, only recently has a need for regulatory limits on iAs in food been recognized. The delay was due to the difficulty in risk assessment of dietary iAs, which critically relies on speciation analysis providing occurrence data for iAs in food - and not simply for total arsenic. In the present review the state of knowledge regarding arsenic speciation in food and diet is evaluated with focus on iAs and human exposure assessment through different dietary approaches including duplicate diet studies, market basket surveys, and total diet studies. The analytical requirements for obtaining reliable data for iAs in food are discussed and iAs levels in foods and beverages are summarized, along with information on other (potentially) toxic co-occurring organoarsenic compounds. Quantitative exposure assessment of iAs in food is addressed, focusing on the need of capturing variability and extent of exposure and identifying what dietary items drive very high exposure for certain population groups. Finally, gaps and uncertainties are discussed, including effect of processing and cooking, and iAs bioavailability.
无机砷（iAs）以亚砷酸盐（AsIII）和砷酸盐（AsV）化合物的形式普遍存在于环境中，这些有毒化学物质的生物转化导致了自然界中发现的种类繁多的有机砷物种。尽管根据受污染饮用水暴露人群的数据，无机砷被归类为人类致癌物，但直到最近，人们才认识到需要对食品中的无机砷设定监管限值。延迟的原因是膳食无机砷的风险评估存在困难，这严重依赖于形态分析来提供食品中无机砷的存在数据，而不仅仅是总砷的数据。在本综述中，评估了食品和饮食中砷形态的知识状况，重点是无机砷以及通过不同饮食方法（包括双份饮食研究、市场篮子调查和总饮食研究）进行的人体暴露评估。讨论了获取食品中无机砷可靠数据的分析要求，总结了食品和饮料中的无机砷水平，以及其他（潜在）有毒共存有机砷化合物的信息。阐述了食品中无机砷的定量暴露评估，重点是需要掌握暴露的变异性和程度，并确定哪些食物项目导致某些人群的高暴露。最后，讨论了差距和不确定性，包括加工和烹饪的影响以及无机砷的生物利用度。
