title: [Dietary exposure assessment of deoxynivalenol and its acetylate & derivatives in wheat flour in Shanghai].
abstract: OBJECTIVE
  To assess the dietary exposure of Shanghai residents to a compound of deoxynivalenol (DON) and its acetylated derivatives, 3-acetyl-deoxynivalenol (3-Ac-DON) and 15-acetyl-deoxynivalenol (15-Ac-DON) through wheat flour.
  
  
  METHODS
  DON, 3-Ac-DON and 15-Ac-DON in wheat flour collected from 2011 to 2013 were respectively analyzed by high performance liquid chromatography tandem mass spectrometry. (HPLC-MS/MS) method and the total content of the compound was calculated. Dietary intake assessments of the compound through wheat flour were carried out in combination of wheat flour consumption data of Shanghai residents with the compound content data using both the point estimate method and the probabilistic assessment method. Group provisional maximum tolerable daily intake(PMTDI, 1 jg/(kg BW- d) )of the compound was used to assess the risk of the exposure.
  
  
  RESULTS
  (1) At the mean and 50th percentile consumption level of wheat flour, the dietary exposure of people to the compound accounted for 18%-83% of PMTDI based on different content levels (mean and the 50th, 75th, 90th and 95th percentiles) of the compound. At the 95th percentile consumption level of wheat flour, the exposure was 1.08-2.55 times higher than PMTDI based on different toxin levels (mean and the 50th, 75th, 90th and 95th percentiles). (2) 89.99% of total Shanghai residents, 87.00% of Shanghai wheat flour consumers, and 76.55% of Shanghai residents under 15 years old had a daily exposure to the compound lower than PMTDI.
  
  
  CONCLUSIONS
  The dietary exposure of Shanghai residents to the compound of DON, 3-Ac-DON and 15-Ac-DON increased along with the increase of wheat flour consumption. Most of the residents were safe through wheat flour consumption, but still 10.01% of the population was at risk, and residents under 15 years old were a high-risk group for the compound exposure.
authors.forename: Fangyuan
authors.initials: F
authors.lastname: Yin
authors.forename: Mingsheng
authors.initials: M
authors.lastname: Tian
authors.forename: Liwei
authors.initials: L
authors.lastname: Wang
authors.forename: Bo
authors.initials: B
authors.lastname: Chen
authors.forename: Min
authors.initials: M
authors.lastname: Wu
authors.forename: Gengsheng
authors.initials: G
authors.lastname: He
mesh_terms: D000107:Acetylation; D000328:Adult; D002681:China; D002851:Chromatography, High Pressure Liquid; D004032:Diet / Q000009:adverse effects*; D002523:Edible Grain / Q000737:chemistry; D005433:Flour; D005506:Food Contamination; D006801:Humans; D009183:Mycotoxins / Q000009:adverse effects* / Q000032:analysis; D009749:Nutrition Surveys; D018570:Risk Assessment; D053719:Tandem Mass Spectrometry / Q000379:methods; D014255:Trichothecenes / Q000009:adverse effects* / Q000032:analysis; D014908:Triticum
chemical_list: D009183:Mycotoxins; D014255:Trichothecenes; C043247:3-acetyldeoxynivalenol; C046760:15-acetyldeoxynivalenol; C007262:deoxynivalenol