孟加拉国达卡市市场上出售的炸薯条和炸鸡中有害健康的成分

IF 2.1 4区 农林科学 Cyta-Journal of Food Pub Date : 2023-09-20 DOI:10.1080/19476337.2023.2257777
Sajia Islam, Shahrin Emdad Rayna, Fahmida Afroz Khan, K M Thouhidur Rahman, Md. Salman Mahbub Piyal, Barun Kanti Saha, Sharmin Jahan, Syed Shariful Islam, Md Khalequzzaman
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引用次数: 0

摘要

众所周知,炸薯条(FF)和炸鸡(FC)是全球青少年超重和肥胖的罪魁祸首。从孟加拉国达卡的市场取样,分析了FF和FC最畅销的五个品牌,以确定其危害健康的成分。采用火焰光度法测定钠(Na),气相色谱法测定反式脂肪酸(tfa),石墨炉原子吸收分光光度法测定砷(As)、铅(Pb)、镉和铬等重金属。FF中Na、TFA、As和Pb的中位浓度分别为0.45 gm/100 gm、0.11 gm/100 gm、0.93 mg/kg和0.03 mg/kg。同样,在FC中,Na、TFA、As和Pb的中位数浓度分别为0.46 gm/100 gm、0.13 gm/100 gm、0.053 mg/kg和0.06 mg/kg。研究结果表明,食用FF和FC会对暴露人群造成健康风险。
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Health compromising components in French fries and fried chicken available in the markets of Dhaka city, Bangladesh
French fries (FF) and fried chicken (FC) are known contributors to overweight and obesity among adolescents worldwide. Top selling five brands for both FF and FC were analyzed to determine their health compromising contents, which were sampled from the markets of Dhaka, Bangladesh. Sodium (Na) was determined by flame photometry, trans fatty acids (TFAs) by gas chromatography and heavy metals like arsenic (As), lead (Pb), cadmium and chromium by graphite furnace atomic absorption spectrophotometry. The median concentration of Na, TFA, As and Pb in FF was 0.45 gm/100 gm, 0.11 gm/100 gm, 0.93 mg/kg and 0.03 mg/kg, respectively. Similarly, in FC the median concentration of Na, TFA, As and Pb was 0.46 gm/100 gm, 0.13 gm/100 gm, 0.053 mg/kg and 0.06 mg/kg, respectively. The study findings suggests that consuming FF and FC impose a health risk among the exposed population.
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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