WHO / FAO mg / kg BW mg / kg BW PTWI

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1 WHO / FAO mg / kg BW PTWI < 3 3 ~ mg / kg BW PTWI P mg / kg BWPTWI < 3 3 ~ P mg / kg BW PTWI PTWI R995 R A Assessment on the probability of aluminum exposure from flour products in Shanghai residents Liu Hong Qin Luxin Luo Baozhang Fang Yamin Wu Chunfeng Yuan Weijia Shanghai Municipal Center for Disease Control & Prevention Shanghai China Abstract Objective To obtain the basic data of aluminum exposure from flour products in Shanghai residents and to estimate its health risks. Methods For the assessment of aluminum exposure from flour products in Shanghai residents the probabilistic estimate method recommended by WHO / FAO on Principles and methods for the risk assessment of chemicals in food was applied. Monitoring the concentration of aluminum in flour products combined with a survey on flour products intake of Shanghai residents was conducted. Results The average aluminum exposure from flour products per week for Shanghai residents was estimated to be mg / kg BW reached times of provisional tolerable weekly intake PTWI. The average aluminum exposure from flour products per week for < 3 year-old infants 3 ~ 17 year-old children and adolescents 18 year-old adults and pregnant women were estimated to be and mg / kg BW respectively reached and times of PTWI. The upper 90th percentile aluminum exposure from flour products per week for Shanghai residents was estimated to be mg / kg BW reached times of PTWI. The upper 90th percentile aluminum exposure from flour products per week for < 3 year-old infants 3 ~ 17 year-old children and adolescents 18 year-old adults and pregnant women were estimated to be and mg / kg BW reached and times of PTWI respectively. Conclusion The level of aluminum exposure from flour products in Shanghai residents was greatly higher than PTWI. It was a very high health risk to Shanghai residents particularly infants and children. Key words Flour products aluminum dietary exposure probabilistic assessment food contaminants food safety aluminum 3 1-8% hliu@ scdc. sh. cn 4 - WHO 5

2 498 CHINESE JOURNAL OF FOOD HYGIENE WHO / FAO 10% JECFA EXCEL2003 PTWI Risk 7 mg / kg BW 2006 JECFA 7 mg / kg BW 2 PTWI JECFA PTWI 1 mg / kg BW mg / kg PTWI Table 1 Aluminum content of flour products in Shanghai in WHO / FAO 2. 2 GEMS / FOOD g / 5 < 3 3 ~ GB / T g / Table 2 Flour products consumption of Shanghai residents 1. 2 in FA0 / WHO Risk g / < 3 3 ~ Latin Hypercube g / Table 3 Flour products consumption of Shanghai residents per kilogram of body weight = g / kg BW / JECFA PTWI 1 mg / kg BW mg / kg 1 mg / kg g / < ~ < ~

3 < 3 3 ~ ~ ~ 17 Figure 3 Probability distribution of aluminum exposure from flour products for 3-17 year-old children and adolescents in Shanghai 1 Figure 1 Probability distribution of aluminum exposure from flour products for Shanghai residents 4 18 Figure 4 Probability distribution of aluminum exposure from flour products for 18 year-old adults in Shanghai 2 Figure 2 < 3 Probability distribution of aluminum exposure from flour products for < 3 year-old infants in Shanghai mg / kg BW P mg / kg BW < 3 3 ~ mg / kg BW P mg / kg BW 4 WHO / FAO PTWI 1 mg / kg BW PTWI P90 PTWI Figure 5 Probability distribution of aluminum exposure from flour products for pregnant women in Shanghai PTWI P90

4 500 CHINESE JOURNAL OF FOOD HYGIENE mg Table 4 Assessment on aluminum exposure from flour products in Shanghai residents / mg / kg BW < ~ PTWI mg / kg 7 80 mg / kg mg / kg JECFA PTWI P90 JECFA PTWI JECFA PTWI P90 JECFA PTWI mg J 56 ~ 77 mg 49 ~ 63 mg mg mg ~ mg 11 mg mg / kg GB mg / kg 12 1 /3 P90 3 P P GB KAl SO H 2 O 1 IPCS. Environmental health criteria 194 aluminium R. Geneva WHO J J. 4. J J JECFA. WHO technical report series 940 evaluation of certain food additives and contaminants sixty-seventh report of the joint FAO / WHO expert committee on food additives R. Geneva WHO

5 501 8 WHO. Global environment monitoring system-food contamination monitoring and assessment programme GEMS / Food R. Geneva WHO GB / T S R. 10 FAO / WHO. Dietary exposure assessment of chemicals in food Report of a Joint FAO / WHO Consultation R. Maryland FAO / WHO IPCS. Environmental health criteria 240 principles and methods for the risk assessment of chemicals in food R. Geneva WHO GB J S GB S J J % 5. 62% mg / PTMI % mg / PTMI % % % % 4 3 R O A Assessment on the exposure of cadmium from food in Minhang District of Shanghai Zhao Lifang Tang Hongmei Chen Jianping Shen Huiguo Yang Chengqin Minhang District Center for Disease Control and Prevention Shanghai China Abstract Objective To understand the dietary intake and cadmium exposure of residents in Minhang District and to assess the safety of diet. Methods Using selective study of food categories combining the data of food consumption survey in Shanghai residents in 2009 with the data of monitoring food pollutant in eight categories of food in Minhang District to obtain the exposure of cadmium from diet in different population and to evaluate the safety of diet. Results 1 Cadmium was detected in 119 of 130 samples % from eight categories of foods. The exceeding standard rate was % mainly in edible fungi pig kidney and sea shellfish. 2 The average cadmium exposure was mg per month accounted for % of provisional tolerable monthly intake PTMI. The cadmium exposure level at the 90th percentile was mg per month per person accounted for % of PTMI. 3 The contribution zhaolifang0618@ 126. com