Mubiru Edward, Jacxsens Liesbeth, Papastergiadis Antonios, Lachat Carl, Shrestha Kshitij, Mozumder N H M Rubel, De Meulenaer Bruno
a nutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering , Ghent University , Ghent , Belgium.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2017 Jun;34(6):1000-1011. doi: 10.1080/19440049.2017.1310399. Epub 2017 Apr 18.
Epoxy fatty acids (EFAs) are secondary oxidation products formed from unsaturated fatty acid hydroperoxides. Seventeen food categories were analysed for C18 monoEFAs of food products available on the Belgian market. A quantitative exposure assessment was performed based on deterministic and probabilistic approaches combining these concentration data with consumption data obtained from the Belgian National Food Consumption Survey of 2004. A preliminary evaluation of any potential risk related to the intake of the studied EFAs through the studied foods was performed by applying the threshold of toxicological concern (TTC) concept. Three food categories out of 17 foods, mayonnaise, butter-margarine and ready-to-eat meals were found to contribute most to the intake of EFAs. According to probabilistic determination, these foods had P50 intakes of 0.4085, 0.3328 and 0.2997 mg kg bw day respectively. They had P99.5 intakes of 3.7183, 2.7921 and 38.6068 mg kg bw day respectively. The intake below the TTC was from the consumption of cooked meat, smoked salmon and raw cured ham, with P50 intakes of 0.0006, 0.0007 and 0.0011 mg kg bw day respectively, and the other foods were above the TTC. Based on the TTC concept, a risk to human health could be identified related to the consumption of cheese, snacks foods, plant oils, French fries, dry nuts, chips, cured minced raw meat, cookies, fresh and frozen salmon and bacon.
环氧脂肪酸（EFAs）是由不饱和脂肪酸氢过氧化物形成的二级氧化产物。对17类食品进行了分析，以检测比利时市场上食品中的C18单环氧脂肪酸。基于确定性和概率性方法进行了定量暴露评估，将这些浓度数据与从2004年比利时国家食品消费调查中获得的消费数据相结合。通过应用毒理学关注阈值（TTC）概念，对通过所研究食品摄入所研究环氧脂肪酸的任何潜在风险进行了初步评估。17种食品中的3类食品，即蛋黄酱、黄油人造黄油和即食餐，被发现对环氧脂肪酸的摄入量贡献最大。根据概率测定，这些食品的P50摄入量分别为0.4085、0.3328和0.2997毫克/千克体重/天。它们的P99.5摄入量分别为3.7183、2.7921和38.6068毫克/千克体重/天。低于TTC的摄入量来自熟肉、烟熏三文鱼和生腌火腿的消费，P50摄入量分别为0.0006、0.0007和0.0011毫克/千克体重/天，其他食品高于TTC。基于TTC概念，可确定与食用奶酪、休闲食品、植物油、薯条、干坚果、薯片、生腌碎肉、饼干、新鲜和冷冻三文鱼以及培根相关的人类健康风险。
