Exposure to Chloropropanols and Their Fatty Acid Esters and Glycidyl Fatty Acid Esters in the Sixth Total Diet Study - China, 2016-2019.

IF 4.3 Q1 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH 中国疾病预防控制中心周报 Pub Date : 2024-06-14 DOI:10.46234/ccdcw2024.110

Dan Huang, Xiaomin Xu, Bing Lyu, Jingguang Li, Yunfeng Zhao, Yongning Wu

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Abstract

What is already known about this topic?: Chloropropanols, along with their fatty acid esters and glycidyl fatty acid esters (GEs), are prevalent contaminants in a variety of processed foods, posing potential health risks to humans.

What is added by this report?: In the Sixth China Total Diet Study (TDS), 3-monochloropropane-1,2-diol esters (3-MCPD esters) and GEs were identified as the predominant chloropropanols and their esters in composite food samples. Vegetables (47.0%) and cereals (15.4%) were the major contributors to exposure among the 12 food categories evaluated.

What are the implications for public health practice?: The Sixth China TDS highlighted concerns regarding potential health risks associated with dietary exposure to GEs. This study underscores the need for further attention in devising practical strategies to mitigate dietary exposure to GEs.

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2016-2019 年中国第六次总膳食研究中氯丙醇及其脂肪酸酯和缩水甘油脂肪酸酯的暴露情况。

本主题的已知信息：氯丙醇及其脂肪酸酯和缩水甘油脂肪酸酯（GEs）是各种加工食品中的普遍污染物，对人类健康构成潜在风险：在第六次中国总膳食研究（TDS）中，3-单氯丙烷-1,2-二醇酯（3-MCPD 酯）和缩水甘油脂肪酸酯被确定为复合食品样本中最主要的氯丙醇及其酯类。在评估的 12 类食品中，蔬菜（47.0%）和谷物（15.4%）是摄入氯丙醇的主要来源：第六次中国全基因组检测报告强调了人们对从膳食中暴露于 GEs 所带来的潜在健康风险的担忧。这项研究强调，有必要进一步关注制定切实可行的策略，以减少从膳食中摄入的 GEs。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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中国疾病预防控制中心周报

CiteScore

5.90

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