Böhmert Linda, Laux Peter, Luch Andreas, Braeuning Albert, Lampen Alfonso
Bundesinstitut für Risikobewertung, Max-Dohrn-Str. 8-10, 10589, Berlin, Deutschland.
Bundesgesundheitsblatt Gesundheitsforschung Gesundheitsschutz. 2017 Jul;60(7):722-727. doi: 10.1007/s00103-017-2559-0.
Nanomaterials measure below 100 nm in size in at least one dimension. In general, organic and inorganic nanoparticles can be distinguished. In addition, nanosized structures may differ substantially with regard to their shape, chemical composition and physical properties. They may originate either from natural processes or can be manufactured intentionally. The possible specific toxicological properties of nanoparticles that might be based on their enhanced reactivity due to an increased surface-to-volume ratio, as compared to larger particles, or which might result from preferential uptake in cells and tissues, are the subject of current toxicological research. Consumers are exposed to nanomaterials via the oral route by foodstuffs containing naturally formed, unknowingly incorporated or intentionally added nanoparticles. In the course of this work, an overview of the occurrence of nanomaterials in foodstuffs, including the legal definition and labeling requirements, will be given. Furthermore, specific characteristics of the oral uptake of nanomaterials will be presented alongside challenges for experimental investigation of gastrointestinal uptake and the effects of nanoscaled particles. These will be discussed in relation to potentially relevant toxicological properties and modes of action. Despite a plethora of available experimental studies, there are still knowledge gaps with regard to the exposure against orally ingested nanoparticles and with regard to possible toxicological consequences of such particles in order to allow for accurate risk assessment of the materials in foodstuffs and food packaging.
纳米材料在至少一个维度上的尺寸小于100纳米。一般来说，有机和无机纳米颗粒可以区分。此外，纳米结构在形状、化学成分和物理性质方面可能有很大差异。它们可能源自自然过程，也可能是人工制造的。与较大颗粒相比，纳米颗粒可能因其表面积与体积比增加而具有增强的反应性，或者可能由于在细胞和组织中的优先摄取而具有特定的毒理学特性，这是当前毒理学研究的主题。消费者通过食用含有天然形成、无意中掺入或有意添加纳米颗粒的食品，经口接触纳米材料。在这项工作中，将概述纳米材料在食品中的存在情况，包括法律定义和标签要求。此外，还将介绍纳米材料经口摄取的具体特征，以及胃肠道摄取实验研究和纳米级颗粒效应所面临的挑战。这些将结合潜在的相关毒理学特性和作用模式进行讨论。尽管有大量现有的实验研究，但在口服纳米颗粒的暴露以及此类颗粒可能产生的毒理学后果方面，仍存在知识空白，以便对食品和食品包装中的材料进行准确的风险评估。
