Cadmium, environmental exposure, and health outcomes.
Cadmium, environmental exposure, and health outcomes.
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DOI：
10.1590/s1413-81232011000500029
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发表时间：
2011-05
影响因子：
1.7
通讯作者：
Sens DA
中科院分区：
文献类型：
--
作者：
Satarug S;Garrett SH;Sens MA;Sens DA
我们提供了一个更新的问题，周围的健康风险评估暴露于食品中的镉。在对饮食暴露量较高的人进行的研究中，已经证实了摄入的镉的生物利用度，并且暴露于环境中的人的肾脏、眼睛和其他组织和器官中积累了大量的镉，这一发现得到了加强。我们假设，这种积累的结果，从有效的吸收和全身运输镉，采用多种转运蛋白，用于身体的收购钙，铁，锌，锰。在环境暴露人群中观察到镉对肾脏和骨骼的不良影响，其频率高于暴露模型的预测值。人口数据引起了人们对目前安全摄入量的有效性的关注，该摄入量将肾脏作为评估摄入镉的健康风险的唯一目标。这些数据还质疑将默认的5%吸收率纳入阈值型风险评估模型（称为临时可耐受每周摄入量（PTWI））以得出镉的安全摄入水平的有效性。
We provide an update of the issues surrounding health risk assessment of exposure to cadmium in food. Bioavailability of ingested cadmium has been confirmed in studies of persons with elevated dietary exposure, and the findings have been strengthened by the substantial amounts of cadmium accumulated in kidneys, eyes, and other tissues and organs of environmentally exposed individuals. We hypothesized that such accumulation results from the efficient absorption and systemic transport of cadmium, employing multiple transporters that are used for the body’s acquisition of calcium, iron, zinc, and manganese. Adverse effects of cadmium on kidney and bone have been observed in environmentally exposed populations at frequencies higher than those predicted from models of exposure. Population data raise concerns about the validity of the current safe intake level that uses the kidney as the sole target in assessing the health risk from ingested cadmium. The data also question the validity of incorporating the default 5% absorption rate in the threshold-type risk assessment model, known as the provisional tolerable weekly intake (PTWI), to derive a safe intake level for cadmium.
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影响因子：
3.5
作者：
Arisawa, Kokichi;Uemura, Hirokazu;Soda, Midori
通讯作者：
Soda, Midori
DOI：
10.1038/sj.jes.7500518
发表时间：
2007-01-01
影响因子：
4.5
作者：
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通讯作者：
Lischka, Andreas
影响因子：
5.1
作者：
Afridi, Hassan Imran;Kazi, Tasneem Gul;Sarfraz, Raja Adil
通讯作者：
Sarfraz, Raja Adil
影响因子：
3.5
作者：
Arisawa, Kokichi;Uemura, Hirokazu;Soda, Midori
通讯作者：
Soda, Midori
影响因子：
8.3
作者：
Copes, Ray;Clark, Nina Annika;Teschke, Kay
通讯作者：
Teschke, Kay