Abstract：Objective To understand the condition of aluminum contamination in flour products, and to assess the safety of aluminum exposure of residents in Guangxi. Methods Surveillance on aluminum residuals in flour products from 2009 to 2013 . According to average food consumption from “nutritional and health status survey of Guangxi residents in 2002”, the intake safety of dietary aluminum of the residents was assessed by the actual content of aluminum in flour foods. Results 4148 food samples were tested. The average aluminum residual was 157.81 mg/kg and the violation rate was 35.29%. There were statistically significant differences among different types of flour products (P<0.01) and among different food sources (P<0.01) and among different years (P<0.01). The violation rate of fried bread stick was 62.57%. The weekly average aluminum intake from flour foods was 0.44 mg/kg.bw, it was lower than PTWI(2mg/kg.bw) recommended by JECFA. Conclusion sThe content of aluminum in some flour foods has exceeded seriously the standard. In order to reduce dietary intake of aluminum, the test and inspection for aluminum contamination in flour foods should be strengthened.
蒋玉艳刘展华程恒怡. 2009-2013年市售面制食品中铝含量变化及暴露评估[J]. 实用预防医学, 2016, 23(4): 402-404.
Jiang Yu-yan, Liu Zhan-hua, Chen hen-yi. Variation trend and exposure assessment of aluminum in flour products from 2009 to 2013. , 2016, 23(4): 402-404.
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2016, Vol. 23 
