Food Additives & Contaminants最新文献_第10页

US Food and Drug Administration's Total Diet Study: intake of nutritional and toxic elements, 1991–96 美国食品和药物管理局总饮食研究:营养和有毒元素的摄入，1991 - 1996

Food Additives & Contaminants Pub Date : 2002-02-01 DOI: 10.1080/02652030110071354

S. Egan, S. Tao, J. Pennington, P. Bolger

{"title":"US Food and Drug Administration's Total Diet Study: intake of nutritional and toxic elements, 1991–96","authors":"S. Egan, S. Tao, J. Pennington, P. Bolger","doi":"10.1080/02652030110071354","DOIUrl":"https://doi.org/10.1080/02652030110071354","url":null,"abstract":"The Food and Drug Administration (FDA) has conducted the Total Diet Study (TDS) annually since 1961. The TDS is designed to monitor the US food supply for levels of toxic chemical contaminants (pesticide residues, industrial chemicals and toxic elements) and nutritional elements. Foods are generally collected four times a year, once from each of four regions of the country. The foods are prepared table-ready before being analysed. From the results of the TDS, dietary intakes of these analytes are estimated for selected age- sex groups in the US population. This paper reports on the dietary intake of 10 nutritional and four toxic elements based on measurements made in foods collected in the TDS between 1991 and late 1996. Average daily intakes were estimated for 14 age-sex groups in the US population, as well as the contribution of specific food groups to total intakes. For most nutritional elements, teenage boys and adult males had the highest daily intakes. Intakes by infants were below the intake references for seven of 10 nutritional elements, and young girls and women had inadequate intakes of at least half the nutritional elements. Intakes by children between 2 and 10 years of age, teenage boys, and adult males met or exceeded the reference intakes for the majority of nutritional elements. Intakes by all population groups were well below the reference intakes for all toxic elements.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"85 1","pages":"103 - 125"},"PeriodicalIF":0.0,"publicationDate":"2002-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83914419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 105

Soapstone (steatite) cookware as a source of minerals 作为矿物质来源的皂石(滑石)炊具

Food Additives & Contaminants Pub Date : 2002-02-01 DOI: 10.1080/02652030110066206

K. D. Quintaes, J. Amaya-Farfan, M. Morgano, D. Mantovani

{"title":"Soapstone (steatite) cookware as a source of minerals","authors":"K. D. Quintaes, J. Amaya-Farfan, M. Morgano, D. Mantovani","doi":"10.1080/02652030110066206","DOIUrl":"https://doi.org/10.1080/02652030110066206","url":null,"abstract":"Steatite or soapstone, is a soft metamorphic rock composed mainly of talc, dolomite and actinolite, which is abundantly found and used for the manufacture of cookware in south-east Brazil. The study estimates its usage for cookware among dwellers of Ouro Preto, and assesses the possible toxicological or nutritional impact on food preparation. Pans made of steatite were purchased both in the crude (n = 6) and ‘cured’ forms (n = 6). Migration of Ca, Fe, Mg, Mn, Co, Al, Cr, Ni, Pb and Cd was determined for 20 sequential cooking trials, using 3 and 5% acetic acid as a food simulant. Analytical determinations were carried out by inductively coupled plasma atomic-emission spectrometry and the data treated by an individual model of random effects, simple linear regression and Pearson's correlation. About 81% of Ouro Preto's native population own soapstone cookware and, of these, 79% use the pans regularly. Mineral migration followed the general solubility of the crystalline components of the rock. Therefore, Ca, Mg, Fe and Mn were, in that order, the elements that exhibited highest migration, whereas the remaining were seen in negligible levels, except for Ni in the crude pans. The 5% solution favoured migration, whereas curing tended to restrict migration and extend durability of the pan. It is concluded that while cured soapstone pans do not offer mineral toxicity, they may contribute to the mineral nutrition of human beings.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"21 1","pages":"134 - 143"},"PeriodicalIF":0.0,"publicationDate":"2002-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83270982","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 19

Analysis of food packaging UV inks for chemicals with potential to migrate into food simulants 食品包装UV油墨对可能迁移到食品模拟物中的化学物质的分析

Food Additives & Contaminants Pub Date : 2002-02-01 DOI: 10.1080/02652030110084800

S. Papilloud, D. Baudraz

引用次数: 60

Improved clean-up for the determination of lasalocid in 'difficult' food matrices 改进了“难处理”食物基质中去甲酸测定的清理方法

Food Additives & Contaminants Pub Date : 2002-01-01 DOI: 10.1080/02652030110069735

J. Tarbin, E. Rawlings, D. Tyler, M. Sharman

引用次数: 6

Survey of 3-monochloropropane-1,2-diol (3-MCPD) in selected food groups, 1999-2000 1999-2000年选定食品组中3-一氯丙烷-1,2-二醇(3-MCPD)的调查

Food Additives & Contaminants Pub Date : 2002-01-01 DOI: 10.1080/02652030110085395

C. Crews, P. Hough, P. Brereton, D. Harvey, R. Macarthur, W. Matthews

引用次数: 66

Migration of additives from polymers into food simulants: numerical solution of a mathematical model taking into account food and polymer interactions 添加剂从聚合物到食品模拟物的迁移:考虑食品和聚合物相互作用的数学模型的数值解

Food Additives & Contaminants Pub Date : 2002-01-01 DOI: 10.1080/02652030110051266

A. Reynier, P. Dole, A. Feigenbaum

引用次数: 40

Quality and safety aspects of reusable plastic food packaging materials: influence of reuse on intrinsic properties 可重复使用塑料食品包装材料的质量和安全:重复使用对内在性能的影响

Food Additives & Contaminants Pub Date : 2002-01-01 DOI: 10.1080/02652030110071309

J. Jetten, N. Kruijf

引用次数: 13

3-Monochloropropane-1,2-diol (3-MCPD) in food ingredients from UK food producers and ingredient suppliers 3-一氯丙烷-1,2-二醇(3-MCPD)在英国食品生产商和配料供应商的食品成分

Food Additives & Contaminants Pub Date : 2002-01-01 DOI: 10.1080/02652030110072344

C. Hamlet, S. M. Jayaratne, W. Matthews

{"title":"3-Monochloropropane-1,2-diol (3-MCPD) in food ingredients from UK food producers and ingredient suppliers","authors":"C. Hamlet, S. M. Jayaratne, W. Matthews","doi":"10.1080/02652030110072344","DOIUrl":"https://doi.org/10.1080/02652030110072344","url":null,"abstract":"A survey of 3-monochloropropane-1,2-diol (3-MCPD) in a range of food ingredients available in the UK is reported. The survey was conducted for the Food Standards Agency to assess the progress made by manufacturers in reducing levels of 3-MCPD in food ingredients in line with the UK Food Advisory Committee's recommendation, i.e. that 3-MCPD is undetectable (i.e. <0.010mg kg-1) in foods and where technologically feasible, in food ingredients as well. Sixty-three samples of food ingredients available in the UK were analysed using a validated method of analysis with a limit of quantification of 0.010mg kg -1. Samples included breadcrumbs, caramels, enzyme-hydrolysed vegetable proteins, gelatines, malt products (malt extracts, malt flours and other malt-based ingredients), meat extracts, modified starches, and yeast extracts. 3-MCPD was not quantified in 49 (78%) of the samples analysed. The remaining 14 samples (22%) contained levels of 3-MCPD between 0.014 and 0.488mg kg-1, the highest level being in a maize yellow dextrin. Malt-based ingredients accounted for the majority of samples containing 3-MCPD >0.010mg kg-1, with nine of these 24 samples (38%) having quantifiable levels of 3-MCPD.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"164 10 Pt 1 1","pages":"15 - 21"},"PeriodicalIF":0.0,"publicationDate":"2002-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86680056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 56

Comparison of stochastic modelling of the intakes of intentionally added flavouring substances with theoretical added maximum daily intakes (TAMDI) and maximized survey-derived daily intakes (MSDI) 故意添加调味物质的摄入量随机模型与理论添加最大每日摄入量(TAMDI)和最大调查衍生每日摄入量(MSDI)的比较

Food Additives & Contaminants Pub Date : 2002-01-01 DOI: 10.1080/02652030110071327

J. Lambe, P. Cadby, Michael J. Gibney

{"title":"Comparison of stochastic modelling of the intakes of intentionally added flavouring substances with theoretical added maximum daily intakes (TAMDI) and maximized survey-derived daily intakes (MSDI)","authors":"J. Lambe, P. Cadby, Michael J. Gibney","doi":"10.1080/02652030110071327","DOIUrl":"https://doi.org/10.1080/02652030110071327","url":null,"abstract":"Estimates of exposure to intentionally added flavouring substances based on two indirect methods, namely the theoretical added maximum daily intake (TAMDI) and maximized survey-derived daily intake (MSDI), were compared with exposure estimates based on a flavourings stochastic model (FSM). Twelve flavouring substances were chosen to reflect broadly the large number of flavouring substances currently used in Europe. Over 40000 flavour formulae used at known levels of incorporation in 31 different categories of food and beverages were examined to provide maximum concentrations, distributions of concentrations and an indication of the probability of encountering each substance in a flavoured food or beverage in any category. Food consumption data were based on the intakes of males, aged 16–24 years, according to the Dietary and Nutritional Survey of British Adults (1988). The percentage of flavoured brands within food groups was estimated using the Irish National Food Ingredient Database. For all 12 flavouring substances, the estimates of TAMDI were >97.5th percentile of the FSM, sometimes by >3 orders of magnitude. With the exception of 2,6-dimethyl pyrazine, the 97.5th percentile of the FSM was less than the MSDI estimate. The probability of the FSM estimates exceeding the TAMDI ranged from <0.0001 to 0.0037 for the 12 substances, while the probability of exceeding the MSDI estimates ranged from 0.0004 to 0.0753. The study supports the findings of a recent publication using detailed dietary analysis of US data that also indicated that the MSDI appeared, within the limits of the studies, to be a practical and conservative method for assessing exposure to intentionally added flavouring substances.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"78 1","pages":"14 - 2"},"PeriodicalIF":0.0,"publicationDate":"2002-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85917571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 26

Antimutagenic activity of natural phenolic compounds present in the common bean (Phaseolus vulgaris) against aflatoxin B 1 菜豆中天然酚类化合物对黄曲霉毒素b1的抗诱变活性

Food Additives & Contaminants Pub Date : 2002-01-01 DOI: 10.1080/02652030110062110

Anaberta Cardador-Martínez, E. Castaño‐Tostado, Guadalupe Loarca-Piña

{"title":"Antimutagenic activity of natural phenolic compounds present in the common bean (Phaseolus vulgaris) against aflatoxin B 1","authors":"Anaberta Cardador-Martínez, E. Castaño‐Tostado, Guadalupe Loarca-Piña","doi":"10.1080/02652030110062110","DOIUrl":"https://doi.org/10.1080/02652030110062110","url":null,"abstract":"Polyphenols with antimutagenic and anticarcinogenic properties are present in fruits, vegetables and legumes. In this study, the Salmonella typhimurium tester strains TA98 and TA100 were used in the microsuspension assay to examine the antimutagenic effect of phenolic compounds extracted from the common bean (Phaseolus vulgaris) against mutagenicity induced by aflatoxin B 1 (AFB1). A dose-response curve was constructed for AFB1; from which a level of 40ng AFB1/tube was selected for all antimutagenicity assays. The AFB 1 and phenolic extract (PE) were not toxic to the bacteria at concentrations tested. In the case of PE, results were similar to the number of spontaneous revertants for TA98 and TA100. The inhibitory effect of PE against AFB1 mutagenicity was dose-dependent at the lower concentrations tested (2.5, 5, 10, 12.5, 15 and 25 μg-equivalent (+)-catechin/tube for TA98; 0.5, 1, 1.5, 2.5, 5, 10 and 25 μg-equivalent (+)-catechin/ tube for TA100). Further, a two-stage incubation procedure was used to investigate the potential interaction between PE and AFB1. The greatest inhibitory effect of the PE on AFB1 mutagenicity occurred when PE and AFB1 were incubated together. When the bacteria were first incubated with PE followed by a second incubation with AFB1, lower inhibition was observed. Lower inhibition was also observed when the bacteria were first incubated with AFB 1 followed by a second incubation with PE. The results suggest that the mechanism of inhibition could involve the formation of a chemical complex between of PE and AFB1.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"6 1","pages":"62 - 69"},"PeriodicalIF":0.0,"publicationDate":"2002-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87516616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 107