Dietary Exposure of the Chinese Population to Acrylamide

作     者：ZHOU Ping Ping ZHAO Yun Feng LIU Hua Liang MA Yong Jian LI Xiao Wei YANG Xin WU Yong Ning 

作者机构：China National Center for Food Safety Risk Assessment Key Laboratory of Food Safety Risk AssessmentMinistry of Health Jiangsu Province Center for Disease Control and Prevention 

出 版 物：《Biomedical and Environmental Sciences》 (生物医学与环境科学（英文版）)

年 卷 期：2013年第26卷第6期

页      面：421-429页

核心收录：

学科分类：1004[医学-公共卫生与预防医学(可授医学、理学学位)] 100403[医学-营养与食品卫生学] 10[医学] 

基　　金：supported by the National Basic Resarch Program of China(2012CB20804) grant from Ministry of Health,PR China(200902009) 

主　　题：Acrylamide Dietary exposure Assessment Health risk Total diet study 

摘      要：Objective To assess the current status of the acrylamide in the Chinese food supply, the dietary acrylamide exposure in the Chinese population and to estimate the public health risks of the current consumption. Methods The acrylamide content in the total diet study （TDS） food samples was analyzed using an LC-MS/MS method. Based on the analytical results, the dietary exposure calculations were performed using a deterministic method, combining mean acrylamide concentrations from the food group composite with their associated food consumptions. Results Acrylamide was detected in 43.7% of all samples collected and acrylamide concentration varied from ND to 526.6 I^g/kg. The estimated dietary intakes of acrylamide among Chinese general population given as the mean and the 95th percentile （P95） were 0.286 and 0.490 ***1 ***1, respectively. The margins of exposure （MOEs） for the population calculated using both benchmark dose lower confidence limit for a 10% extra risk of tumors in animals （BMDL10） 0.31 and 0.18 i^g.k8-1 bw-dayz, were 1069 and 621 for the mean dietary exposure, and 633 and 367 for the high dietary exposure respectively. Conclusion These MOE values might indicate a human health concern on acrylamide for Chinese population. Efforts should continue to reduce acrylamide levels in food in order to reduce the dietary risks to the human health.