Zouaoui Fatima Saida, Boukhari Rachid, Heroual Nabila, Djemouai Nadjette, Redouane Dalal, Saidi Djamel, Addou Samia, Kheroua Omar
Laboratory of Physiology of Nutrition and Food Safety, Department of Biology, Faculty of Natural and Life Sciences, University Oran 1 Ahmed Ben Bella, Oran 31000, Algeria.
Higher School of Agronomy, Mostaganem 27000, Algeria.
Foods. 2024 Nov 30;13(23):3880. doi: 10.3390/foods13233880.
Sodium benzoate (E211) and potassium sorbate (E202) are two preservatives widely used alone or in combination in the food industry in Algeria. This study aims to estimate the dietary exposure of children and adolescents to these substances in Oran Province (Algeria) and to assess the risks incurred in consuming these two preservatives. For this, a total of 116 commercial food samples were analyzed for potassium sorbate and sodium benzoate content by HPLC, and a survey was carried out on 250 children and 765 adolescents using a consumption frequency questionnaire as the method. The concentration of preservatives in foodstuffs was mostly within the maximum permitted limits set by national and international standards. In scenario 2 and scenario 3, the estimated average dietary exposure to the two preservatives was below the ADI: it was 17-48% and 21-36% of the ADI for potassium sorbate and sodium benzoate, respectively. The dietary exposure at the 95th percentile exceeded the ADI for sodium benzoate and potassium sorbate when calculations were made using the average of samples containing these preservatives. The main contributors to exposure were carbonated drinks for sodium benzoate and juices, cheeses, and yogurts for potassium sorbate.
苯甲酸钠（E211）和山梨酸钾（E202）是阿尔及利亚食品工业中广泛单独或联合使用的两种防腐剂。本研究旨在估算阿尔及利亚奥兰省儿童和青少年对这些物质的膳食暴露量，并评估食用这两种防腐剂所带来的风险。为此，通过高效液相色谱法对总共116份商业食品样本中的山梨酸钾和苯甲酸钠含量进行了分析，并采用消费频率问卷法对250名儿童和765名青少年进行了调查。食品中防腐剂的浓度大多在国家和国际标准规定的最大允许限量范围内。在情景2和情景3中，两种防腐剂的估计平均膳食暴露量低于每日允许摄入量：山梨酸钾和苯甲酸钠分别为每日允许摄入量的17 - 48%和21 - 36%。当使用含有这些防腐剂的样本平均值进行计算时，第95百分位数的膳食暴露量超过了苯甲酸钠和山梨酸钾的每日允许摄入量。苯甲酸钠暴露的主要来源是碳酸饮料，山梨酸钾暴露的主要来源是果汁、奶酪和酸奶。
