Knowledge gaps in risk assessment of nanosilica in food: evaluation of the dissolution and toxicity of different forms of silica
Knowledge gaps in risk assessment of nanosilica in food: evaluation of the dissolution and toxicity of different forms of silica
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DOI：
10.3109/17435390.2012.662250
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发表时间：
2013-06-01
期刊：
影响因子：
5
通讯作者：
Oomen, Agnes G.
中科院分区：
文献类型：
--
作者：
Dekkers, Susan;Bouwmeester, Hans;Oomen, Agnes G.
这份手稿描述了我们先前发表的关于食品中纳米二氧化硅的存在和风险的后续研究。对胃肠道中存在纳米二氧化硅的新信息进行了评价，并将纳米二氧化硅和合成无定形二氧化硅（SAS）的信息进行了比较，以评估其与食品中纳米二氧化硅风险评估的相关性。无论SAS是否应被视为纳米材料或非纳米形式的二氧化硅，与纳米二氧化硅的比较都与确定是否存在可能导致毒性差异的物理化学性质差异有关。基于这种比较，知识差距被确定，并建议有针对性的方法，以促进食品中纳米二氧化硅的风险评估。考虑到在何种程度上可将具有（略微）不同物理化学特性的纳米材料分组进行风险评估的讨论-相同性问题-本手稿中介绍的实际练习与推进这一讨论高度相关。
This manuscript describes the follow-up study of our previous publication on the presence and risks of nanosilica in food. New information on the presence of nanosilica in the gastrointestinal tract is evaluated and information on nanosilica and synthetic amorphous silica (SAS) is compared to assess its relevance for risk assessment of nanosilica in food. Irrespective of whether SAS should be regarded as a nanomaterial or a non-nanoform of silica, a comparison to nanosilica is relevant to determine whether there are differences in physicochemical properties, which may lead to differences in toxicity. Based on this comparison, knowledge gaps are identified and recommendations for a targeted approach to facilitate risk assessment of nanosilica in food are given. Considering the discussion to which extent nanomaterials with (slightly) different physicochemical characteristics can be grouped for risk assessment - the sameness issue - actual exercises as presented in this manuscript are highly relevant for bringing this discussion forward.