气候变化领域集成服务门户(CCPortal): The bioaccessibility of polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs) in cooked plant and animal origin foods

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DOI	10.1016/j.envint.2016.05.003
	The bioaccessibility of polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs) in cooked plant and animal origin foods
	Shen, Haitao 1; Starr, James 2; Han, Jianlong 1; Zhang, Lei 3; Lu, Dasheng 4; Guan, Rongfa 5; Xu, Xiaomin 1; Wang, Xiaofeng 1; Li, Jingguang 3; Li, Weiwei 2; Zhang, Yanjun 1; Wu, Yongning 3
发表日期	2016-09-01
ISSN	0160-4120
卷号	94 页码:33-42
英文摘要	In this study, we compared the effect of boiling and frying food preparation methods in determining the bioaccessibility of polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs) in rice, cabbage, milk powder, eggs, beef, and fresh water fish. We then used these data to calculate a toxic equivalent (TEQ) for risk assessment and compared it to published values that did not account for bioaccessibility. When the foods were prepared by boiling, the mean bioaccessibility (%) in rice (PCBs: 16.5 +/- 1.0, PCDD/Fs: 4.9 +/- 0.3) and cabbage (PCBs: 4.2 +/- 0.9, PCDD/Fs: 1.9 +/- 0.7) were lower than in animal origin foods (beef, PCBs: 49.0 +/- 3.3, PCDD/Fs: 7.8 +/- 0.9; egg, PCBs: 29.7 +/- 3.1, PCDD/Fs: 8.6 +/- 1.3; fish, PCBs: 26.9 +/- 2.5, PCDD/Fs: 7.9 +/- 1.3; milk powder, PCBs: 72.3 +/- 1.6, PCDD/Fs: 28.4 +/- 1.2). When fried in cooking oil, the bioaccessibilities of all analytes in all foods increased, but the increase in plant based foods (rice, PCBs: 3.4x, PCDD/Fs: 3.6x; cabbage, PCBs: 10.3x, PCDD/Fs: 7.9x) was greater than that of animal origin foods (beef, PCBs: 1.6x, PCDD/Fs: 3.4x; egg, PCBs: 2.1x, PCDD/Fs: 1.8x; fish, PCBs: 2.8, PCDD/Fs: 3.2x). Comparison of PCBs/PCDD/Fs bioaccessibility in rice and cabbage showed that bioaccessibility was greater in the low fat, high carbohydrate/protein content food (rice) than in the low carbohydrate/protein, low fat content food (cabbage), regardless of the method used to prepare the food. Adjusting for bioaccessibility reduced the gross estimated daily intake (EDI) of 112pgWHO-TEQ/day, by 88% and 63% respectively for foods prepared by boiling and frying. Our results indicate that: 1) The method used for cooking is an important determinant of PCBs/PCDD/Fs bioaccessibility, especially for plant origin foods, 2) there might be a joint fat, carbohydrate and protein effect that influences the bioaccessibilities of PCBs/PCDD/Fs in foods, and 3) use of bioaccessibility estimates would reduce the uncertainty in TEQ calculations. (C) 2016 Elsevier Ltd. All rights reserved.
英文关键词	Bioaccessibility;PCDD/Fs;PCBs;Cooked foods;In vitro assay;Dietary exposure assessment
语种	英语
WOS记录号	WOS:000382339000004
来源期刊	ENVIRONMENT INTERNATIONAL
来源机构	美国环保署
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/60053
作者单位	1.Zhejiang Prov Ctr Dis Control & Prevent, 3399 Binsheng Rd, Hangzhou 310051, Zhejiang, Peoples R China; 2.US EPA, Off Res & Dev, Natl Exposure Res Lab, Res Triangle Pk, NC 27711 USA; 3.China Natl Ctr Food Safety Risk Assessment, 7 Panjiayuan Nanli Rd, Beijing 100021, Peoples R China; 4.Shanghai Municipal Ctr Dis Control & Prevent, 1380 Zhongshan West Rd, Shanghai 200336, Peoples R China; 5.China Jiliang Univ, Zhejiang Prov Key Lab Biometrol & Inspect & Quara, Hangzhou 310018, Zhejiang, Peoples R China
推荐引用方式 GB/T 7714	Shen, Haitao,Starr, James,Han, Jianlong,et al. The bioaccessibility of polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs) in cooked plant and animal origin foods[J]. 美国环保署,2016,94:33-42.
APA	Shen, Haitao.,Starr, James.,Han, Jianlong.,Zhang, Lei.,Lu, Dasheng.,...&Wu, Yongning.(2016).The bioaccessibility of polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs) in cooked plant and animal origin foods.ENVIRONMENT INTERNATIONAL,94,33-42.
MLA	Shen, Haitao,et al."The bioaccessibility of polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs) in cooked plant and animal origin foods".ENVIRONMENT INTERNATIONAL 94(2016):33-42.