Dietary exposure to aluminium in the popular Chinese fried bread youtiao.
Youtiao is a typical, traditional and widely consumed fried food in China. Fermentation of youtiao involves the use of aluminium potassium sulphate (alum). There are health concerns related to the levels of aluminium in food; therefore, we aimed to determine the aluminium concentrations of youtiao from various locations, and to estimate the dietary exposure by different age groups in southern and northern China. The aluminium content of youtiao samples varied considerably (range = 4.46-852.69 mg kg-1). Both the mean and median aluminium contents of youtiao exceeded 100 mg kg-1, which is the China National Standard (GB) 2760-2014 National Food Safety for Standards for food additives. However, the median and 97.5th percentile of weekly dietary exposure to aluminium from youtiao, estimated using Monte Carlo simulation, did not exceed the provisional tolerable weekly intake (PTWI) set by the joint FAO/WHO Expert Committee on Food Additives (JECFA) for children, adolescents, adults and seniors. The weekly dietary exposure to aluminium would exceed the PTWI if children, adolescents, adults and seniors consumed 134.47, 260.98, 327.10 or 320.41 g of youtiao per week, respectively.
a Department of Food Science and Technology , School of Agriculture and Biology, Shanghai Jiao Tong University , Shanghai , China.|b Bor S. Luh Food Safety Research Center , Shanghai Jiao Tong University , Shanghai , China.
Ge
G
Li
a Department of Food Science and Technology , School of Agriculture and Biology, Shanghai Jiao Tong University , Shanghai , China.|b Bor S. Luh Food Safety Research Center , Shanghai Jiao Tong University , Shanghai , China.
Xue
X
Zhao
a Department of Food Science and Technology , School of Agriculture and Biology, Shanghai Jiao Tong University , Shanghai , China.|b Bor S. Luh Food Safety Research Center , Shanghai Jiao Tong University , Shanghai , China.|c Key Laboratory of Urban Agriculture (South) , Ministry of Agriculture , Shanghai , China.
Shimin
S
Wu
a Department of Food Science and Technology , School of Agriculture and Biology, Shanghai Jiao Tong University , Shanghai , China.|b Bor S. Luh Food Safety Research Center , Shanghai Jiao Tong University , Shanghai , China.
Hongying
H
Hua
d Laboratory of Quality & Safety Assessment for Agro-products (Hangzhou) , Ministry of Agriculture , Hangzhou , China.|e Institute of Quality and Standard for Agro-products , Zhejiang Academy of Agricultural Sciences , Hangzhou , China.
Qiang
Q
Wang
d Laboratory of Quality & Safety Assessment for Agro-products (Hangzhou) , Ministry of Agriculture , Hangzhou , China.|e Institute of Quality and Standard for Agro-products , Zhejiang Academy of Agricultural Sciences , Hangzhou , China.
Zhiheng
Z
Zhang
D000293:Adolescent; D000328:Adult; D000368:Aged; D000535:Aluminum / Q000032:analysis*; D001939:Bread / Q000032:analysis*; D002648:Child; D002681:China; D004032:Diet / Q000706:statistics & numerical data*; D005503:Food Additives / Q000032:analysis* / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D008875:Middle Aged; D009010:Monte Carlo Method; D018570:Risk Assessment; D035501:Uncertainty; D055815:Young Adult
D005503:Food Additives; D000535:Aluminum
Monte Carlo simulation; PTWI; Youtiao; aluminium; dietary exposure