Ji Miao, Zhang Lei, Bao Hui-Hui, Chen Hai-Ming, Wu Yu, Hu Xiao-Song, Chen Fang, Zhu Yu-Chen
College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, 100083 People's Republic of China.
NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit, China National Center for Food Safety Risk Assessment, Beijing, 100022 People's Republic of China.
J Food Sci Technol. 2024 Oct;61(10):1894-1904. doi: 10.1007/s13197-024-05966-6. Epub 2024 Mar 10.
Chewing areca nuts is popular in China. Areca alkaloids are the major toxic compounds in areca nuts. In this study, the levels of four areca alkaloids (i.e. arecoline, arecaidine, guvacoline and guvacine) in 119 areca nut samples were analyzed and 3030 areca nut consumption questionnaires were collected to investigate the exposure to areca alkaloids in the Chinese populations through areca nut chewing. The levels of arecoline, arecaidine, guvacoline and guvacine in different areca nut products were 0.46-4.97 mg/g, 0.57-7.51 mg/g, 0.08-1.44 mg/g and 0.03-8.48 mg/g, respectively. Chewing fresh areca fruits was the main source of arecoline and the total areca alkaloids exposure. The estimated daily intake (EDI) of arecoline and the total areca alkaloids for the Chinese populations were 1.126 and 2.625 mg/kg BW/day for average exposure, 4.411 and 9.739 mg/kg BW/day for high exposure (P95th). The EDI varied with age and gender. The young male population (≤ 34 years) had the highest EDI than other populations. Concentrated and focused efforts are required to educate the general public, especially the young male population, about the risks of areca nut chewing to reduce exposure to areca alkaloids of the Chinese population.
The online version contains supplementary material available at 10.1007/s13197-024-05966-6.
嚼食槟榔在中国很流行。槟榔生物碱是槟榔中的主要有毒化合物。在本研究中，分析了119份槟榔样品中四种槟榔生物碱（即槟榔碱、槟榔次碱、去甲槟榔碱和去甲槟榔次碱）的含量，并收集了3030份槟榔消费调查问卷，以调查中国人群通过嚼食槟榔接触槟榔生物碱的情况。不同槟榔制品中槟榔碱、槟榔次碱、去甲槟榔碱和去甲槟榔次碱的含量分别为0.46 - 4.97毫克/克、0.57 - 7.51毫克/克、0.08 - 1.44毫克/克和0.03 - 8.48毫克/克。嚼食新鲜槟榔果是槟榔碱和总槟榔生物碱接触的主要来源。中国人群槟榔碱和总槟榔生物碱的估计每日摄入量（EDI），平均接触量分别为1.126和2.625毫克/千克体重/天，高接触量（第95百分位数）为4.411和9.739毫克/千克体重/天。EDI随年龄和性别而变化。年轻男性人群（≤34岁）的EDI高于其他人群。需要集中精力对公众，特别是年轻男性人群进行教育，使其了解嚼食槟榔的风险，以减少中国人群对槟榔生物碱的接触。
在线版本包含可在10.1007/s13197 - 024 - 05966 - 6获取的补充材料。
