| Summary: | 碩士 === 國立陽明大學 === 食品安全及健康風險評估研究所 === 107 === Frying is a popular method of cooking and processing foods where edible oil is used as the heat transfer medium, in direct contact with the food. It is known that the degradation of edible oils through triglycerides in frying processes generates many harmful low molecular weight aldehydes in food and the air, including formaldehyde (FA), acetaldehyde (AA) and acrolein (AC). However, no studies so far have been assessed simultaneously the mixture risks of multiple aldehydes caused by diet and inhalation exposures. Therefore, the purpose of this study was (1) to assess the mixture risks of co-exposure to FA, AA, and AC through dietary intake of fried foods for different age populations in Taiwan, (2) to assess the mixture risks posed by inhalation of FA, AA, and AC in cooking workplaces, and (3) to identify which fried foods pose the greater dietary exposure risk.
In this study, the massive food consumption database from the Nutrition and Health Survey in Taiwan was used to conduct a total dietary study-like investigation for designing a sampling list of fried foods that most commonly consumed by Taiwanese. Concentrations of FA, AA, and AC in fried foods were analyzed using the solid-phase micro-extraction and gas chromatography/mass spectrometry. Then, the dietary intakes of FA, AA, and AC for children, teenagers, adults, and elderly persons were estimated by using the measured concentration data, consumption rates, and body weights. On the other hand, the concentration data of three aldehydes in three commercial cooking workplaces was obtained from a Taiwan study. The inhalation exposure concentration of FA, AA, and AC for adult workers in three cooking workplaces can then be estimated. Finally, the hazard index (HI) method was used to characterize the mixture risks of FA, AA, and AC from (1) dietary intake for various age populations and (2) inhalation exposure for kitchen workers. Moreover, the Risk Assessment in the 21st Century (RISK21) approach was applied to perform risk prioritization of the different fried foods.
The analysis results showed that the order of aldehyde concentration in fried foods was as follows: AA > FA > AC. The fried bread stick had the highest AA level, with 479.94 (95% confidence interval: 356.55 – 604.87 mg/kg). The highest content of FA was found in instant noodles (5.87, 4.59 – 7.16 mg/kg), whereas French fries had the highest AC level (0.83, 0.83 – 1.85 mg/kg). This study found that the joint toxic actions of the FA–AA–AC mixture are gastrointestinal and respiratory effects. The risk assessment results indicated that children had the highest gastrointestinal risk through dietary intake of fried foods, with HI estimates of 1.12 (95% confidence interval: 0.11 – 5.33). The results of RISK21 showed that FA, AA, and AC in instant noodles was listed as high priority for gastrointestinal risk for children. In terms of mixture risk of inhalation exposure, the results indicated that HI estimates of respiratory risk for kitchen workers in Western fast food restaurants, Chinese buffet restaurants, and street food cart had the potential to be greater than 1. In particular, the kitchen workers in street food cart had the highest respiratory risk, with HI estimates of 35.80 (10.80 – 131.61). The findings in this study provides the comprehensive insights into the underlying mixture risks of multiple aldehydes posed by diet and inhalation exposures. The work in this study helps to identify high priority list of food items for aldehydes, allowing the government to implement the possible strategies for food safety management.
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