APET方法对我国食用香料膳食暴露量评估的借鉴  

The introduction of APET in the evaluation of dietary exposure of edible spices in China

作　　者：周昇昇[1] 李磊[2] 袁蒲[1] 徐冰[3] 叶冰[1] 张丁[1] 张书芳[1] 

机构地区：[1]河南省疾病预防控制中心公共卫生研究所营养与食品安全研究室,河南郑州450016 [2]河南牧业经济学院食品系,河南郑州450044 [3]河南省疾病预防控制中心检测检验中心毒理实验室,河南郑州450016

出　　处：《现代预防医学》2015年第22期4063-4067,共5页Modern Preventive Medicine

摘　　要：目的推荐APET方法以利于国内对其了解和应用。方法在剖析传统食用香料膳食暴露方法缺点的基础上,重点介绍新兴的APET方法并通过实例详细阐述其评估过程。结果 APET方法考虑到了急性、慢性暴露和不同年龄组人群,在缺乏食物消费量数据的情况下也能对香料做出暴露评估,是目前欧盟推荐的一种新方法,值得国内借鉴。结论选择科学、准确、简便的暴露评估方法预测香料的膳食暴露水平并与毒理学关注阈值相比较后,多数香料并不需要进行大量的毒理学研究就可以完成该香料的风险估计。Objective The study aimed to recommend the APET method so as to help researchers in China gaining more understanding of and better utilizing the method. Methods Upon analyzing the shortcomings of traditional methods for evaluating dietary exposure of edible spices, the emerging APET method is introduced and the evaluation process is described in detail by using actual examples. Results Taking populations with acute exposure, chronic exposure, and of different age groups into account,the APET method can evaluate spice exposure in the absence of food consumption data. APET is a new method currently recommended by the European Union, and is worthy of introduction into China. Conclusion By adopting a scientific, accurate, and simple exposure evaluation method for prediction of dietary exposure of spices and comparing the results with toxicological thresholds, risk assessment of most spices can be completed without the need of conducting considerable amount of toxicology studies.

关 键 词：食用香料 膳食暴露 摄入量 评估方法 

分 类 号：R154[医药卫生—营养与食品卫生学]