Per- and Polyfluoroalkyl Substances (PFASs) in Market Meats from Guangzhou, China: Age-Specific Dietary Exposure and Threshold Exceedance Risks

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2025-07-30 DOI:10.1016/j.jfp.2025.100592

Yuting Qin , Yuhua Zhang , Hongfeng Zhang , Yan Li , Zhijun Bai , Yanyan Wang , Lili Huang , Weiwei Zhang

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引用次数: 0

Abstract

Per- and polyfluoroalkyl substances (PFASs), known for their environmental persistence and adverse health effects, pose an elevated risk to vulnerable populations through dietary exposure. Yet, there is limited research on PFAS concentrations in market basket meats and offal from Guangzhou, China. We examined the distribution of 16 PFAS in 166 market basket samples (beef, pork, and offal (pork liver)) from Guangzhou. Age-specific dietary exposure and related health risk were assessed for 3–6-year-old children, 7–17-year-old adolescents, adults, and seniors, integrating local food consumption data and probabilistic risk models. The results demonstrated a variable distribution of PFAS based on food species, with offal exhibiting the highest level of contamination (mean Ʃ₁₆PFAS: 6.209 ng·g⁻¹). Perfluorooctanoic acid (PFOA) and perfluorooctanesulfonic acid (PFOS) were identified as the most predominant compounds contributing to dietary exposure of total PFAS. For the estimated weekly intake (EWI) of Ʃ₄PFAS [PFOA, PFOS, Perfluorononanoic acid (PFNA), and Perfluorohexanesulfonic acid (PFHxS)] from meats and offal, the average EWI ranged from 3.252 to 5.710 ng·kg⁻¹ body weight (bw) per week in four age groups. The probability of exceeding tolerable weekly intake (4.4 ng·kg⁻¹ bw per week) is 51% in children, 45% in adolescents, and 39% in both adults and seniors. Offal was identified as the predominant source of the total PFAS exposure. This study provides the first insights into the age-specific health risk of PFAS from market meats and offal from Guangzhou, highlighting the urgent need for further research to establish safety benchmarks or consumption advisory values for these compounds in the Chinese diet.

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中国广州市售肉类中的全氟和多氟烷基物质（PFAS）：特定年龄的膳食暴露量和阈值超标风险。

全氟烷基和多氟烷基物质以其环境持久性和不利健康影响而闻名，通过饮食接触对弱势群体构成更高的风险。然而，关于中国广州市场篮子肉类和内脏中PFAS浓度的研究有限。我们检测了广州166个菜篮样品（牛肉、猪肉和内脏（猪肝））中16种PFAS的分布。结合当地食品消费数据和概率风险模型，对3-6岁儿童、7-17岁青少年、成年人和老年人的年龄特异性饮食暴露和相关健康风险进行了评估。结果表明，PFAS的分布随食物种类的不同而变化，其中内脏污染程度最高（平均Ʃ16PFAS: 6.209 ng·g-1）。全氟辛酸（PFOA）和全氟辛烷磺酸（PFOS）被确定为导致全氟辛烷磺酸总膳食暴露的最主要化合物。对于从肉类和内脏中摄入Ʃ4PFAS [PFOA、PFOS、全氟壬烷酸（PFNA）和全氟己磺酸（PFHxS）]的估计周摄入量（EWI），四个年龄组的平均周摄入量范围为每周3.252 ~ 5.710 ng·kg-1体重（bw）。超过每周可耐受摄入量（4.4 ng·kg-1 bw /周）的概率在儿童中为51%，在青少年中为45%，在成人和老年人中为39%。粪便被确定为总PFAS暴露的主要来源。该研究首次揭示了广州市场肉类和内脏中PFAS的年龄特异性健康风险，强调了进一步研究的迫切需要，以建立中国饮食中这些化合物的安全基准或消费建议值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.