Health risk assessment of dietary exposure to polycyclic aromatic hydrocarbons in Taiyuan, China

被引：48
|
作者：
Nie, Jing [1 ,2 ]
Shi, Jing [3 ]
Duan, Xiaoli [1 ]
Wang, Beibei [1 ]
Huang, Nan [1 ]
Zhao, Xiuge [1 ]
机构：
[1] Chinese Res Inst Environm Sci, State Key Lab Environm Criteria & Risk Assessment, Beijing 100012, Peoples R China
[2] China Agr Univ, Coll Resources & Environm Sci, Beijing 100094, Peoples R China
[3] China Inst Ind Relat, Dept Safety Engn, Beijing 100048, Peoples R China
来源：
JOURNAL OF ENVIRONMENTAL SCIENCES | 2014年 / 26卷 / 02期
关键词：
dietary exposure; food; health risk assessment; polycyclic aromatic hydrocarbons (PAHs); benzo[a]pyrene; CANCER-RISK; SMOKED MEAT; FOOD;
D O I：
10.1016/S1001-0742(13)60424-6
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
Sixteen polycyclic aromatic hydrocarbons (PAHs) were determined in 24 duplicate-diet samples from people in Taiyuan during summer and winter in 2009. Dietary intake of PAHs for 2862 participants was subsequently estimated by a survey in Taiyuan. Results from these 24 samples were compared with a raw food study in Taiyuan in 2008. Three main sources of dietary PAHs are vegetables, wheat flour and fruits, the sum of which contributes 75.95% of PAHs in dietary food. Compared to the estimated value in raw food, much more B[a]P-eq (benzo[a]pyrene equivalents) were detected in food samples collected in the duplicate-diet study in Taiyuan (60.75 ng/day). The cooking process may introduce more B[a]P-eq into food, and the relative contribution of 16 PAHs in the diet would be changed during the cooking procedure.
引用
收藏
页码：432 / 439
页数：8
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