Risk assessment of dietary exposure of aluminium in residents of Hangzhou

Abstract

ObjectiveTo evaluate potential health risk and the dietary exposure of aluminium in residents of Hangzhou.MethodsThe dietary exposure of aluminium in residents of Hangzhou was calculated by simple distribution assessment method based on the data of aluminium-containing additives from 2015 to 2021 in Hangzhou and the data of food consumption survey in 2015.ResultsThe average weekly and the 95 percentile （P95） exposure were 0.416 and 1.986 mg/kg·BW， which were lower than the tolerable weekly intake （PTWI， 2 mg/kg·BW） by Joint FAO/WHO Expert Committee on Food Additives （JECFA）. Steamed stuffed buns， noodles， Chinese pastry， fried bread stick and steamed buns were the main sources of exposure， accounting for 85.9% of the total exposure. If the national food safety standard on ammonium-containing additives was strictly implemented， the exposure will reduce by 88.2% and 84.0%， respectively.ConclusionThe risk of dietary aluminium in residents of Hangzhou was low and acceptable. However， the exposure of high-consumption groups （P95） was close to PTWI， and the P95 exposure of people under 18 had exceeded PTWI which deserves attention. Measures should be taken to reduce the health risks caused by excessive aluminium exposure.

Keywords

• aluminium-containing additives
• dietary exposure
• risk assessment