大米和杂米中元素对人体健康风险评价  

Health risk assessment of multi-elements in cereals

作　　者：李国栋 刘凤娇 陈钰娴 廖文 LI Guodong;LIU Fengjiao;CHEN Yuxian;LIAO Wen(South China Institute of Environmental Sciences,Ministry of Ecology and Environment,Guangzhou 510530,China;School of Public Health,Southern Medical University,Guangzhou 510515,China)

机构地区：[1]生态环境部华南环境科学研究所,广州510530 [2]南方医科大学公共卫生学院,广州510515

出　　处：《农业环境科学学报》2024年第10期2279-2287,共9页Journal of Agro-Environment Science

基　　金：广州市科技计划项目(202201011473,2023A04J0947);中央级公益性科研院所基本科研业务专项(生态环境部华南环境科学研究所自立项目)(PM-zx703-202003-085)。

摘　　要：为更科学评估大米和杂米中多种微量元素的摄入情况及其对人体的健康风险,采用生理原理提取法(PBET)研究烹饪前后大米和杂米中多元素(汞、砷、镉、铅、镍、铜、锌和硒)生物可给性,计算日均暴露量、危险商和癌症风险。结果表明,所有市售大米和杂米中有毒元素含量均未超过我国食品中污染物限量值;烹饪后大米和杂米中元素含量不同程度降低,平均降幅大小趋势为:汞(23%)>镍~硒(20%)>砷~铅(17%)>镉(11%)>铜(3%)>锌(2%),相对籼米和籼糯米,粳米影响更大;汞和铅生物可给性平均降幅最大(均下降23个百分点),锌最小(下降11个百分点)。研究表明,人体通过大米和杂米摄入有益元素低于推荐摄入量;烹饪利于降低大米和杂米中有毒有害元素健康风险,但部分样品中砷和镉对人体存在一定的致癌风险,需进一步跟踪和关注。To scientifically evaluate the health risks of trace elements in cereals,this study investigated the impact of cooking on the content and bioaccessibility of various elements(including mercury,arsenic,cadmium,lead,nickel,copper,zinc,and selenium)using the Physiologically Based Extraction Test(PBET)method.Additionally,average daily dosage,hazard quotient,and cancer risk were calculated.The results indicated that levels of toxic elements in all selected cereals were within permissible limits for food pollutants in China.Cooking led to a decrease in element levels in grains with mercury exhibiting the highest average reduction(23%),followed by nickel to selenium(20%),arsenic and lead(17% each),cadmium(11%),copper(3%),and zinc(2%).Notably,japonica rice demonstrated a more pronounced reduction compared to indica rice and indica glutinous rice.Furthermore,there was a most significant decrease in mercury and lead bioaccessibility among cereals(both dropped by 23 percentage points)but least reduction in zinc(dropped by 11 percentage points).This study demonstrated that the intake of beneficial elements from cereals falls below the recommended levels and highlighted how cooking contributes to mitigating health risks associated with toxic and harmful elements present in cereals.However,it is crucial to continue monitoring and addressing potential carcinogenic risks posed by arsenic and cadmium.

关 键 词：主食 重金属(类金属)元素 生理原理提取法(PBET) 烹饪 健康风险评估 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]