上海市15岁及以上居民膳食铅的暴露风险评估

Risk assessment of dietary lead exposure in Shanghai residents over 15 years old

  • 摘要:
    目的 了解上海市15岁及以上居民膳食铅的暴露风险。
    方法 结合2012年春季15岁及以上居民膳食消费量调查和2020—2021年上海市食品铅污染监测数据,采用点评估的方法对膳食暴露水平进行评估,并与暂定每周耐受摄入量(PTWI)进行比较,评估暴露风险。
    结果 上海市居民常食用的9类食品的铅检出率为56.82%,总超标率为0.23%。居民每周膳食铅暴露量均值(按体重计)为 2.979 4 μg‧kg-1。膳食铅贡献率前3位的食品为蔬菜、谷类和水产类,贡献率分别为30.69%、28.88%、11.12%。城市中心区、城郊接合区和远郊区居民每周膳食铅暴露量均值(按体重计)分别为3.282 5、2.979 5、2.478 0 μg‧kg-1;3个地区膳食铅贡献率主要来源为蔬菜,贡献率分别为33.65%、29.69%、25.22%。男性、女性居民每周膳食铅暴露量均值(按体重计)分别为3.077 7、2.881 5 μg‧kg-1;膳食铅贡献率最高的食品为蔬菜,贡献率分别为30.03%、31.39%。15~、45~、≥60岁居民每周膳食铅暴露量均值(按体重计)分别为3.084 2、3.009 9、2.874 4 μg‧kg-1;膳食铅贡献率主要来源为蔬菜,贡献率分别为27.12%、32.10%、32.26%。
    结论 上海市15岁及以上居民膳食铅暴露量处于可接受水平,贡献率较高的蔬菜、谷类、水产类仍须加强监管。

     

    Abstract:
    Objective To investigate the risk of dietary lead exposure in residents aged 15 years and above in Shanghai.
    Methods Based on the dietary consumption survey of residents aged 15 years and above in spring 2012 and the monitoring data of food lead contamination in Shanghai from 2020 to 2021, the dietary exposure level was assessed using the point assessment method and compared with the provisional weekly tolerable intake (PTWI) to assess the exposure risk.
    Results The overall detection rate of lead in 9 commonly consumed food categories by residents in Shanghai was 56.82%, with a total excess rate of 0.23%. The average weekly dietary lead exposure (by body weight) of residents was 2.979 4 μg·kg⁻¹. The top three dietary lead contributing factors were vegetables (30.69%), cereals (28.88%), and aquatic products (11.12%). The average weekly dietary lead exposure (by body weight) of residents in urban, suburban, and rural areas were 3.282 5, 2.979 5 and 2.478 0 μg·kg⁻¹, respectively. The food with the highest contribution rate of dietary lead exposure in these regions was vegetables, with contribution rates of 33.65%, 29.69%, and 25.22%, respectively. The average weekly dietary lead exposure (by body weight) of male and female residents was 3.077 7 and 2.881 5 μg·kg⁻¹, respectively, with vegetables being the main source of dietary lead, contributing 30.03% and 31.39%, respectively. The average weekly dietary lead exposure (by body weight) of residents aged 15‒, 45‒, and ≥60 years old was 3.084 2, 3.009 9 and 2.874 4 μg·kg⁻¹, respectively. The food with the highest contribution rate of dietary lead exposure in these groups was vegetables, contributing 27.12%, 32.10%, and 32.26%, respectively.
    Conclusion The dietary lead exposure of Shanghai residents aged 15 years and above is at an acceptable level, and the vegetables, cereals, and aquatic products with high contribution rates need to be supervised more closely.

     

/

返回文章
返回