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学科主题: 公共卫生
题名:
Dietary exposure of Hong Kong secondary school students to total mercury and methylmercury from fish intake
作者: 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
发表日期: 2009
DOI: 10.1080/02652030802642102
卷: 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
Citation statistics:
内容类型: 期刊论文
URI标识: http://ir.bjmu.edu.cn/handle/400002259/51435
Appears in Collections:北京大学公共卫生学院_期刊论文

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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

Recommended Citation:
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.
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