Exposure to food additive mixtures in 106,000 French adults from the NutriNet-Santé cohort.
Exposure to food additive mixtures in 106,000 French adults from the NutriNet-Santé cohort.
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DOI：
10.1038/s41598-021-98496-6
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发表时间：
2021-10-04
影响因子：
4.6
通讯作者：
Touvier M
中科院分区：
文献类型：
--
作者：
Chazelas E;Druesne-Pecollo N;Esseddik Y;de Edelenyi FS;Agaesse C;De Sa A;Lutchia R;Rebouillat P;Srour B;Debras C;Wendeu-Foyet G;Huybrechts I;Pierre F;Coumoul X;Julia C;Kesse-Guyot E;Allès B;Galan P;Hercberg S;Deschasaux-Tanguy M;Touvier M
食品添加剂（例如人造甜味剂、乳化剂、染料等）每天被数十亿人摄入。最近出现了一些主要来自动物和/或基于细胞的实验研究的相关结果，表明几种广泛使用的添加剂的潜在有害影响。添加剂接触的概况以及多重接触对人类健康的潜在长期影响的记录很少。这项工作旨在估计法国NutriNet-Santé队列参与者的食品添加剂通常摄入量，并确定和描述暴露情况（单一物质和混合物）。总体而言，纳入了来自法国NutriNet-Santé队列研究（2009年至今）的106，489名成人。使用重复的24小时饮食记录，包括商业产品品牌的信息，评估了90种主要食品添加剂的消费。食品中每种添加剂的定性信息（存在/不存在）使用3个大规模成分数据库（OQALI，Open Food Facts，GNPD）确定，说明产品的消费日期。定量摄入剂量估计使用的组合实验室测定的食物基质（n = 2677）和数据从EFSA和JECFA。暴露量以mg/kg体重/天估算。使用非负矩阵因子分解（NMF），然后通过k均值聚类以及图形套索提取暴露于食品添加剂混合物的概况。通过卡方检验或线性回归对参与者群体进行社会人口统计和饮食比较。数据根据全国人口普查进行加权。超过10%的参与者消耗了48种添加剂，其中变性淀粉和柠檬酸消耗超过90%。前50名还包括几种食品添加剂，最近的实验研究表明这些添加剂可能对健康产生不利影响：卵磷脂（86.6%的消费者），脂肪酸单甘油酯和二甘油酯（78.1%）、卡拉胶（77.5%），亚硝酸钠（73.9%），二磷酸盐、三磷酸盐和多磷酸盐（70.1%），山梨酸钾（65.8%）、焦亚硫酸钾（44.8%）、乙酰磺胺酸钾胭脂虫红（34.0%）、胭脂虫红（33.9%）、硝酸钾（31.6%）、亚硫酸铵焦糖色素（28.8%）、胭脂树红（19.5%）、谷氨酸钾（15.1%）和三氯蔗糖（13.5%）。我们确定并描述了五个集群的参与者更具体地暴露于五种不同的添加剂混合物和一个额外的集群收集参与者与整体低添加剂暴露。在这项基于人群的研究中，食品添加剂，包括目前正在争论的几种健康问题，被广泛使用。此外，确定了添加剂的主要混合物。应在未来的流行病学和实验研究中探讨它们对健康的影响和潜在的鸡尾酒效应。
Food additives (e.g. artificial sweeteners, emulsifiers, dyes, etc.) are ingested by billions of individuals daily. Some concerning results, mainly derived from animal and/or cell-based experimental studies, have recently emerged suggesting potential detrimental effects of several widely consumed additives. Profiles of additive exposure as well as the potential long-term impact of multiple exposure on human health are poorly documented. This work aimed to estimate the usual intake of food additives among participants of the French NutriNet-Santé cohort and to identify and describe profiles of exposure (single substances and mixtures). Overall, 106,489 adults from the French NutriNet-Santé cohort study (2009-ongoing) were included. Consumption of 90 main food additives was evaluated using repeated 24 h dietary records including information on brands of commercial products. Qualitative information (as presence/absence) of each additive in food products was determined using 3 large-scale composition databases (OQALI, Open Food Facts, GNPD), accounting for the date of consumption of the product. Quantitative ingested doses were estimated using a combination of laboratory assays on food matrixes (n = 2677) and data from EFSA and JECFA. Exposure was estimated in mg per kg of body weight per day. Profiles of exposure to food additive mixtures were extracted using Non-negative Matrix Factorization (NMF) followed by k-means clustering as well as Graphical Lasso. Sociodemographic and dietary comparison of clusters of participants was performed by Chi-square tests or linear regressions. Data were weighted according to the national census. Forty-eight additives were consumed by more than 10% of the participants, with modified starches and citric acid consumed by more than 90%. The top 50 also included several food additives for which potential adverse health effects have been suggested by recent experimental studies: lecithins (86.6% consumers), mono- and diglycerides of fatty acids (78.1%), carrageenan (77.5%), sodium nitrite (73.9%), di-, tri- and polyphosphates (70.1%), potassium sorbate (65.8%), potassium metabisulphite (44.8%), acesulfame K (34.0%), cochineal (33.9%), potassium nitrate (31.6%), sulfite ammonia caramel (28.8%), bixin (19.5%), monosodium glutamate (15.1%) and sucralose (13.5%). We identified and described five clusters of participants more specifically exposed to five distinct additive mixtures and one additional cluster gathering participants with overall low additive exposure. Food additives, including several for which health concerns are currently debated, were widely consumed in this population-based study. Furthermore, main mixtures of additives were identified. Their health impact and potential cocktail effects should be explored in future epidemiological and experimental studies.
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影响因子：
64.8
作者：
Chassaing B;Koren O;Goodrich JK;Poole AC;Srinivasan S;Ley RE;Gewirtz AT
通讯作者：
Gewirtz AT
影响因子：
4.3
作者：
Botterweck, AAM;Verhagen, H;van den Brandt, PA
通讯作者：
van den Brandt, PA
影响因子：
6.3
作者：
Andreeva, Valentina A.;Salanave, Benoit;Hercberg, Serge
通讯作者：
Hercberg, Serge
影响因子：
5
作者：
Andreeva, Valentina A.;Deschamps, Valerie;Hercberg, Serge
通讯作者：
Hercberg, Serge
影响因子：
24.5
作者：
Chassaing B;Van de Wiele T;De Bodt J;Marzorati M;Gewirtz AT
通讯作者：
Gewirtz AT