Risk monitoring and dietary exposure assessment on aluminum continent in deep fried dough stick in Shanghai

ObjectiveThis paper aim to investigate aluminum contamination levels and health risks from deep fried dough stick in Shanghai.

MethodsThe exposure assessment on aluminum continent contained in deep fried dough stick has been performed via point assessment approach, in combination with analysis from deep fried dough stick monitoring program and food consumption study in Shanghai.

ResultsA total of 364 deep fried dough stick samples were tested in 2011-2017, and the limitation-exceeding rate of aluminum content in them was 33.5%.The overall level of aluminum contamination in deep fried dough stick was gradually decreasing year by year.Aluminum contamination in 2017 decreased by 95.4% compared with that in 2012, and the limitation-exceeding rate was 63.4 percentage points lower than that in 2012.In 2017, the mean and 95 percentile weekly aluminum intake from deep fried dough stick were 0.002 mg/(kg·bw) and 0.022 mg/(kg·bw), accounting for 0.1% and 1.1% of provisional tolerable weekly intake PTWI, 2 mg/(kg·bw), respectively.

ConclusionSince 2014 Shanghai municipal food and drug administration had carried out industry guidance and special supervision of aluminum-containing food additives, the aluminum contamination in deep fried dough stick has decreased obviously in Shanghai, and if it is properly consumed, the risk is controllable.