Assessment of in vivo bioaccessibility of arsenic in dietary rice by a mass balance approach.
Assessment of in vivo bioaccessibility of arsenic in dietary rice by a mass balance approach.
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DOI：
10.1016/j.scitotenv.2009.12.043
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发表时间：
2010-02-15
影响因子：
9.8
通讯作者：
Zheng, Yan
中科院分区：
文献类型：
--
作者：
He, Yi;Zheng, Yan
通过为期10天的膳食试验，评估了一种简单但经常未被利用的构建砷代谢物质量平衡的方法是否可以用于评估煮熟的米饭中砷的体内生物可利用性。两名志愿者参与了这项研究。监测饮水、食物和尿液样品的数量，以及这些样品中砷的浓度和形态，以构建砷摄入和排泄的质量平衡。在前五天，两名志愿者的小麦饮食的平均砷每日摄入量分别为15.4 ± 2.6 μg和9.6 ± 0.7 μg。在接下来的五天里，这些志愿者改用米饭饮食，平均每日砷摄入量分别增加到36.4 ± 2.8 μg和34.1 ± 7.7 μg。每日尿砷排泄量（主要以二甲基砷酸（DMA）形式）分别从9.8 ± 0.3 µg增加到21.0 ± 3.0 µg和从6.5 ± 0.8 µg增加到11.6 ± 4.5 µg。一名志愿者在吃米饭前后，摄入的砷在尿中排泄的百分比保持不变，约为58%，另一名志愿者约为69%。在10天以上的对照饮食实验中建立的质量平衡被证明是一种有用的方法来评估体内生物可利用性和从饮食中摄取砷的代谢，并适用于更多的受试者的研究。
A pilot dietary experiment was conducted over ten days to evaluate whether a simple yet often under utilized approach of constructing mass balance of arsenic metabolites can be used to assess in vivo bioaccessibility of arsenic in cooked rice. Two volunteers were involved in this study. The quantity of drinking water, food and urine samples, together with arsenic concentration and speciation of these samples were monitored to construct a mass balance of arsenic intake and excretion. In the first five days, the two volunteers on a wheat diet had an average arsenic daily intake of 15.4 ± 2.6 µg and 9.6 ± 0.7 µg, respectively. In the next five days, these volunteers switched to a rice diet, increasing the average arsenic daily intake to 36.4 ± 2.8 µg and 34.1 ± 7.7 µg, respectively. Daily excretion of urinary arsenic, mostly as dimethylarsenic acid (DMA), doubled from 9.8 ± 0.3 µg to 21.0 ± 3.0 µg, and from 6.5 ± 0.8 µg to 11.6 ± 4.5 µg, respectively. The percentage of ingested arsenic excreted in urine remained constant at ~ 58% for one volunteer before and after the rice diet, and was ~ 69 % for another. Mass balance established during a controlled dietary experiment over 10 days is shown to be a useful approach to evaluate in vivo bioaccessibility and metabolism of arsenic uptake from diet and is applicable to study with more subjects.
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影响因子：
11.4
作者：
Abedin, MJ;Cresser, MS;Cotter-Howells, J
通讯作者：
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影响因子：
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