2016 - 2019年中国第六次总膳食研究中的丙烯酰胺暴露情况。
Exposure to Acrylamide in the Sixth Total Diet Study - China, 2016-2019.
作者信息
Zhu Feng, Wang Yuxin, Liu Hualiang, Lyu Bing, Chen Dawei, Li Jingguang, Ji Wenliang, Zhao Yunfeng, Wu Yongning
机构信息
Jiangsu Provincial Center for Disease Control and Prevention, Nanjing, Jiangsu Province, China.
NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (No. 2019RU014), China National Center for Food Safety Risk Assessment, Beijing, China.
出版信息
China CDC Wkly. 2022 Mar 4;4(9):161-164. doi: 10.46234/ccdcw2022.040.
WHAT IS ALREADY KNOWN ABOUT THIS TOPIC?: Acrylamide (AA) is toxic and potentially carcinogenic and could be formed during the cooking process. It is understood that almost all foods cooked at high temperature contain AA, especially fried foods. The exposure of AA in food threatens human health.
WHAT IS ADDED BY THIS REPORT?: In the Sixth China Total Diet Study (TDS), AA was detected in 73.3% samples of the 12 food categories with the concentrations ranging from undetected to 176.90 μg/kg. The average dietary intake of AA was 0.175 µg/kg body weight per day and a significant decrease (45.1%) was observed compared with the Fifth China TDS. Among the 12 food categories, vegetables (59.0%), cereals (18.9%), and potatoes (10.1%) were the main contributors to AA exposure at 88.0%.
WHAT ARE THE IMPLICATIONS FOR PUBLIC HEALTH PRACTICE?: This study highlighted the need to continuously monitor dietary acrylamide exposure in China, including changing food processing methods and making reasonable selection of foodstuffs in the daily diet.
关于该主题已了解的信息
丙烯酰胺（AA）具有毒性且可能致癌，可在烹饪过程中形成。据了解，几乎所有高温烹饪的食物都含有AA，尤其是油炸食品。食物中AA的暴露会威胁人类健康。
本报告新增的内容
在第六届中国总膳食研究（TDS）中，12类食物的73.3%样本中检测到了AA，浓度范围从未检出到176.90μg/kg。AA的平均膳食摄入量为每天0.175μg/kg体重，与第五届中国总膳食研究相比，有显著下降（45.1%）。在这12类食物中，蔬菜（59.0%）、谷物（18.9%）和土豆（10.1%）是AA暴露的主要来源，占88.0%。
对公共卫生实践的启示
本研究强调有必要持续监测中国膳食中丙烯酰胺的暴露情况，包括改变食品加工方法以及在日常饮食中合理选择食物。
Zotero 插件