我国七省市餐馆就餐人群的谷氨酸盐摄入量评估及影响因素初探  

A preliminary study on the assessment of glutamate intake and the impact factors of restaurant diners in seven provinces and cities in China

作　　者：周彦均 李善雅文 雍凌 隋海霞 肖潇 杨道远 欧曈 陈锦瑶[1] 宋雁 ZHOU Yanjun;LI Shanyawen;YONG Ling;SUI Haixia;XIAO Xiao;YANG Daoyuan;OU Tong;CHEN Jinyao;SONG Yan(West China School of Public Health,West China Fourth Hospital,Sichuan University,Sichuan Chengdu 610041,China;Key Laboratory of Food Safety Risk Assessment,National Health Commission of the People’s Republic of China,China National Center for Food Safety Risk Assessment,Beijing 100022,China;Yantai Centre of Diseases Control and Prevention,Shandong Yantai 264003,China)

机构地区：[1]四川大学华西公共卫生学院,四川大学华西第四医院,四川成都610041 [2]国家食品安全风险评估中心,国家卫生健康委员会食品安全风险评估重点实验室,北京100022 [3]山东省烟台市疾病预防控制中心,山东烟台264003

出　　处：《中国食品卫生杂志》2023年第7期1049-1056,共8页Chinese Journal of Food Hygiene

基　　金：中国居民谷氨酸盐优先评估项目。

摘　　要：目的分析我国七省市餐馆就餐人群的谷氨酸盐(均以谷氨酸计)摄入量,并评估该类人群的暴露风险。方法采用多阶段分层与人口成比例的整群随机抽样方法,在北京、重庆、辽宁、山东、广西、江苏与陕西7个省/市随机抽取调味品,使用超高效液相色谱-串接质谱测定方法检测调味品中的谷氨酸盐含量,并根据本次餐馆调查此前获得的消费量数据,采用简单分布模型计算餐馆就餐者的谷氨酸盐摄入量。结果鲜味剂和助鲜剂的谷氨酸盐含量最高(以谷氨酸钠计),其次为鸡精/鸡粉、除鸡精外固体复合调味品、液体复合调味品、酱油、以动物原料为基料的半固体复合调味品、香辛料、酿造配制酱等,盐及代盐品的谷氨酸盐含量最低。餐馆就餐者一餐的调味品谷氨酸盐摄入量均值为47.87 mg/kg·BW,占JECFA设定ADI的39.89%。考虑就餐者一天内在餐馆外摄入的食物,则其一天的谷氨酸盐摄入量均值为61.33 mg/kg·BW(均以谷氨酸计),占ADI的51.11%。在不同规模餐馆的就餐者中,中型餐馆的一餐谷氨酸盐摄入量最高,摄入量中位数为44.46 mg/kg·BW,其次为大型餐馆和小型餐馆,三者间就餐者的谷氨酸盐摄入量均存在统计学差异(P<0.05),均值占ADI的比例均<50%。在不同地区,广东省就餐者的谷氨酸盐中位摄入量最高为64.22 mg/kg·BW,北京市的中位摄入量最低为18.66 mg/kg·BW,经两两比较,除山东省和陕西省间差异无统计学意义(P>0.05),其他省市的摄入量水平均存在差异(P<0.05),均值占ADI的比例均<80%。城市与县城比较,城市餐馆就餐者的摄入量显著高于县城(P<0.05),均值占ADI的比例均<50%。结论我国七省市餐馆就餐者谷氨酸盐暴露风险仍处于可接受水平,但不同省市以及城市与县城的餐馆就餐者的谷氨酸盐摄入量不同。Objective To assess the risk of exposure in the population in 7 provinces and cities in China,the intake of glutamates(calculated for glutamic acid)in Chinese restaurant diners was calculated and compared with the recommended intake.Methods A multi-stage stratified and population-proportional whole-group random sampling method was used to randomly select condiments in seven provinces/municipalities:Beijing,Chongqing,Liaoning,Shandong,Guangxi,Jiangsu,and Shaanxi.Ultra-performance liquid chromatography-tandem mass spectrometry method was used to determine the glutamate content of collected condiments.The glutamate intake was calculated based on individual consumption and body weight data obtained during the investigation based on a simple distribution model of restaurant diners.Results The highest levels of glutamates were found in flavoring agents and enhancers,followed by chicken essence/chicken powder,solid compound condiments other than chicken essence,liquid compound condiments,soy sauce,semi-solid compound condiments based on animal ingredients,spices,and brewing preparation sauces,etc.The lowest levels of glutamates were found in salt and salt substitutes.The mean glutamate intake of a meal for restaurant diners was 47.87 mg/kg·BW,accounting for 39.89% of the ADI set by JECFA.The mean glutamate intake for a day was 61.33 mg/kg·BW when considering food consumed outside the restaurant during the day,accounting for 51.11% of the ADI.Among diners of different restaurant sizes,medium-sized restaurants had the highest intake of glutamates during a meal,with a median intake of 44.46 mg/kg·BW,followed by large restaurants and small restaurants,with significant differences(P<0.05)observed in glutamate intake among all three groups.All mean values were<50% of ADI.In different regions,the median intake of glutamate among diners in Guangdong Province was the highest at 64.22 mg/kg·BW,and the lowest was 18.66 mg/kg·BW in Beijing.Two-by-two comparison showed that the intake levels differed between provinces and citie

关 键 词：谷氨酸盐 调味品 摄入量评估 餐馆就餐 

分 类 号：R155[医药卫生—营养与食品卫生学]