Human exposure to perfluoroalkyl substances in food, drinking water and indoor dust in Sichuan Province, China

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-10-01 DOI:10.1016/j.jfca.2025.108399

Shuhong Fang, Mengzhen Lei, Yutao Li, Wei Liu, Jing Sun

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引用次数: 0

Abstract

Perfluoroalkyl substance (PFASs) has been widely detected in human blood at present, and its potential harm has aroused widespread concerns. To assess PFASs exposure pathways and health risks in Southwest China, concentrations of 12 PFASs in food, drinking water, and indoor dust from Sichuan Province were analyzed. Results showed that long-chained PFASs, especially perfluorooctanoate (PFOA) and perfluorooctane sulfonate (PFOS), were widely detected as major PFASs. PFASs concentrations in pork (mean concentration: 4.93 ± 2.12 ng/g ww) were comparable to those in fish (mean concentration: 4.48 ± 4.80 ng/g ww) but higher than those in eggs (mean concentration: 3.15 ± 2.07 ng/g ww). PFOA concentrations in indoor dust were high up to 1018 ng/g, likely associated with the local fluorochemical industries. PFASs concentrations in drinking water ranged in 1.72–62.6 ng/L (average: 19.4 ± 17.9 ng/L), and the large standard deviation of PFASs in drinking water indicated substantial regional variation. In addition, dietary intake was found to be the main exposure pathway, contributing 94.5 %. The dietary intake of PFOA exceeded the TWI recommended by EFSA in 2018, indicating the potential health risks to local residents.

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中国四川省人体暴露于食物、饮用水和室内粉尘中的全氟烷基物质

目前，全氟烷基物质在人体血液中被广泛检测到，其潜在危害引起了人们的广泛关注。为了评估中国西南地区PFASs的暴露途径和健康风险，分析了四川省食物、饮用水和室内粉尘中12种PFASs的浓度。结果表明，长链全氟辛烷磺酸（PFOA）和全氟辛烷磺酸（PFOS）是主要的全氟辛烷磺酸。PFASs浓度猪肉(平均浓度:4.93 ±2.12  ng / g ww)是同那些生活在鱼(平均浓度:4.48 ±4.80  ng / g ww)但高于鸡蛋(平均浓度:3.15 ±2.07  ng / g ww)。室内粉尘中的全氟辛酸浓度高达1018 纳克/克，可能与当地的氟化工工业有关。饮用水中PFASs的浓度范围为1.72 ~ 62.6 ng/L（平均值为19.4 ± 17.9 ng/L），饮用水中PFASs的标准偏差较大，区域差异较大。此外，饮食摄入是主要的暴露途径，贡献94.5 %。2018年，全氟辛烷磺酸的膳食摄入量超过了欧洲食品安全局建议的TWI，表明当地居民存在潜在的健康风险。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.