生物利用率在食品污染物风险评估中的应用  

Application of bioavailability in the risk assessment of food contaminants

作　　者：李凤琴[1] 徐娇[2] 刘飒娜[1] 

机构地区：[1]中国疾病预防控制中心营养与食品安全所,北京100050 [2]卫生部卫生监督中心,北京100007

出　　处：《中国食品卫生杂志》2011年第1期17-22,共6页Chinese Journal of Food Hygiene

基　　金：国家自然基金资助课题(30872124);国家高科技研究计划(2007AA10Z423)

摘　　要：经口生物利用率是描述物质在胃肠道内释放、吸收、代谢、最终到达循环系统的过程,是外暴露剂量中对机体产生作用的物质比例。基于生理条件模拟人类胃肠道消化、吸收、转运等过程的体外消化模型是目前研究食品中污染物生物利用率的有用工具。食物基质成分及脂肪含量、污染物理化性质、食物中其他营养素含量和机体营养状态等影响物质的生物利用率。本文阐述生物利用率在食品污染物风险评估中的应用。Oral bioavailability is defined as a fraction of the administered dose of a substance that eventutally being reached the central（blood） compartment after being released from food matrix in gastrointestinal tract,absorbed by intestinal epithelial cells and metabolized in liver;and the oral bioavailability is a fraction of an external exposure dose that having effects on human beings.The most useful approach to study the bioavailability of food contaminants is based on an in vitro digestion model that simulating human physiological conditions of gastrointestinal digestion,absorption,transport and so forth.Food ingredients and fat content,chemical and physical properties of substances,the concentration of nutrients other than targeted substances in foods,the nutritional status of the body and so forth will have a big influence on the bioavailability of the substance.The application of bioavailability in risk assessment of food contaminants is reviewed.

关 键 词：生物利用率 食品 污染物 风险评估 

分 类 号：R155.5[医药卫生—营养与食品卫生学]