IR@PKUHSC  > 北京大学公共卫生学院
学科主题公共卫生
Dietary exposure of Hong Kong secondary school students to total mercury and methylmercury from fish intake
Tang, Anna Shiu Ping1; Kwong, Ka Ping2; Chung, Stephen Wai Cheung2; Ho, Yuk Yin1; Xiao, Ying1,3
关键词Dietary Exposure Total Mercury Methylmercury Fish Intake Hong Kong
刊名FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
2009
DOI10.1080/02652030802642102
2期:1页:8-14
收录类别SCI
文章类型Article
WOS标题词Science & Technology
类目[WOS]Chemistry, Applied ; Food Science & Technology ; Toxicology
研究领域[WOS]Chemistry ; Food Science & Technology ; Toxicology
关键词[WOS]ADRIATIC SEA ; LEAD ; CADMIUM ; POPULATION ; ELEMENTS ; CHILDREN ; ADULTS ; SPAIN ; FOOD
英文摘要

Fish is the main source of dietary exposure to methylmercury (MeHg), which is a public health concern owing to its potential neurotoxicity. To evaluate the public health risk, this study estimated the total mercury (tHg) and MeHg exposure from fish intake in Hong Kong secondary school students. Median tHg and MeHg concentrations of 280 samples purchased from different commercial outlets (covering 89 species of whole fish and three types of canned tuna), together with the local food consumption data of secondary school students obtained by semi-quantitative food frequency questionnaire in 2000, were used to estimate dietary exposure from fish intake for the average and high consumer (95th percentile exposure). For tHg, the median concentration was 63 mu g kg(-1) (range 3-1370 mu g kg(-1)) and estimated exposures ranged 0.5-0.6 mu g kg(-1) body weight (bw) week(-1) for an average consumer and 1.6-1.9 mu g kg(-1) bw week(-1) for a high consumer. For MeHg, median concentration was 48 mu g kg(-1) (range 3 1010 mu g kg(-1)) and estimated dietary exposures were 0.4-0.5 mu g kg(-1) bw week(-1) for an average consumer and 1.2-1.4 mu g kg(-1) bw week(-1) for a high consumer. These values are below the respective provisional tolerable weekly intake (PTWI) established by the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA). The health risk is greater for high consumers since MeHg exposures may approach or exceed the PTWI when other dietary sources are taken into account.

语种英语
WOS记录号WOS:000269316700002
引用统计
被引频次:7[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.bjmu.edu.cn/handle/400002259/51435
专题北京大学公共卫生学院
北京大学第三临床医学院_胸外科
作者单位1.Ctr Food Safety, Food & Environm Hyg Dept, Hong Kong, Hong Kong, Peoples R China
2.Food & Environm Hyg Dept, Food Res Lab, Hong Kong, Hong Kong, Peoples R China
3.Peking Univ, Dept Nutr & Food Hyg, Sch Publ Hlth, Hlth Sci Ctr, Beijing 100871, Peoples R China
推荐引用方式
GB/T 7714
Tang, Anna Shiu Ping,Kwong, Ka Ping,Chung, Stephen Wai Cheung,et al. Dietary exposure of Hong Kong secondary school students to total mercury and methylmercury from fish intake[J]. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE,2009,2(1):8-14.
APA Tang, Anna Shiu Ping,Kwong, Ka Ping,Chung, Stephen Wai Cheung,Ho, Yuk Yin,&Xiao, Ying.(2009).Dietary exposure of Hong Kong secondary school students to total mercury and methylmercury from fish intake.FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE,2(1),8-14.
MLA Tang, Anna Shiu Ping,et al."Dietary exposure of Hong Kong secondary school students to total mercury and methylmercury from fish intake".FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2.1(2009):8-14.
条目包含的文件
条目无相关文件。
个性服务
推荐该条目
保存到收藏夹
查看访问统计
导出为Endnote文件
谷歌学术
谷歌学术中相似的文章
[Tang, Anna Shiu Ping]的文章
[Kwong, Ka Ping]的文章
[Chung, Stephen Wai Cheung]的文章
百度学术
百度学术中相似的文章
[Tang, Anna Shiu Ping]的文章
[Kwong, Ka Ping]的文章
[Chung, Stephen Wai Cheung]的文章
必应学术
必应学术中相似的文章
[Tang, Anna Shiu Ping]的文章
[Kwong, Ka Ping]的文章
[Chung, Stephen Wai Cheung]的文章
相关权益政策
暂无数据
收藏/分享
所有评论 (0)
暂无评论
 

除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。