【摘要】 目的了解深圳市居民膳食铝暴露水平,分析深圳居民膳食铝的影响因素及食物来源。方法对2009~2013年深圳市17类食品的铝含量进行抽样调查,应用深圳市2008年的膳食营养状况调查数据进行铝的膳食暴露概率评估。结果深圳居民P50暴露量为1.19 mg/kg BW,P68.2暴露量为2 mg/kg BW。在居民膳食铝摄入的影响因素中,回归系数较大的是油炸型面点铝含量(0.66)和蒸煮型面点铝含量(0.41),膳食铝来源前3位的食物是叶菜、油炸型面点和蒸煮型面点,随着居民膳食暴露百分比的增加,油炸型面点和蒸煮型面点膳食铝来源的贡献越来越大。结论 68.2%的深圳居民膳食铝的摄入量低于PTWI的推荐值。减少含铝膨松剂的使用是控制铝膳食摄入的主要方式。更多还原

【Abstract】 Objective To investigate the diet exposure level of residents in Zhenzhen to aluminium and to analyze thefood source of dietary aluminium. Methods Seventeen kinds of foods in Shenzhen were collected from 2009 to 2013. Data ofdietary and nutritional survey of residents in Shenzhen in 2008 was used to assess the exposure status of residents toaluminium. Results The median dietary intake of aluminium(P50)of the residents was 1.19mg/kg BW, The dietary intakeof aluminium(P50)was 2mg/kg BW. The factors influencing of dietary exposure of residents to aluminium were fried pastry,steamed pastry. The dietary aluminium(P68.2) exposure mainly came from leaf vegetable, fried pastry and steamed pastry.With the increase of dietary exposure percentage, the contribution proportion of aluminium in fried pastry and steamed pastrywas also increased. Conclusions Dietary intake of aluminium by the population in Shenzhen is lower than PTWI. The mainway to control the intake of aluminium is to reduce the use of leavening agents containing aluminium.更多还原