Human exposure to dietary inorganic arsenic and other arsenic species: State of knowledge, gaps and uncertainties.
Human exposure to dietary inorganic arsenic and other arsenic species: State of knowledge, gaps and uncertainties.
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DOI：
10.1016/j.scitotenv.2016.11.108
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发表时间：
2017-02-01
影响因子：
9.8
通讯作者：
Kurzius-Spencer, Margaret
中科院分区：
文献类型：
--
作者：
Cubadda, Francesco;Jackson, Brian P.;Cottingham, Kathryn L.;Van Horne, Yoshira Ornelas;Kurzius-Spencer, Margaret
无机砷 (iAs) 以亚砷酸盐 (AsIII) 和砷酸盐 (AsV) 化合物的形式在环境中普遍存在，这些有毒化学物质的生物转化导致了自然界中发现的有机砷种类异常多样。尽管根据通过受污染饮用水暴露的人群的数据将其归类为人类致癌物，但直到最近才认识到需要对食品中的无机砷进行监管限制。延迟的原因是膳食 iAs 风险评估存在困难，该评估主要依赖于形态分析提供食品中 iAs 的发生数据，而不仅仅是总砷的数据。在本综述中，通过不同的饮食方法（包括重复饮食研究、市场购物篮调查和总饮食研究）评估有关食品和饮食中砷形态的知识状况，重点是 iAs 和人类暴露评估。讨论了获得食品中 iAs 可靠数据的分析要求，总结了食品和饮料中 iAs 水平，以及其他（潜在）有毒共存有机砷化合物的信息。解决了食品中 iAs 的定量暴露评估问题，重点是捕获暴露的变异性和程度的需要，并确定哪些饮食项目导致某些人群的暴露水平非常高。最后，讨论了差距和不确定性，包括加工和烹饪的影响以及 iAs 生物利用度。
Inorganic arsenic (iAs) is ubiquitous in the environment as arsenite (AsIII) and arsenate (AsV) compounds and biotransformation of these toxic chemicals leads to the extraordinary variety of organoarsenic species found in nature. Despite classification as a human carcinogen based on data from populations exposed through contaminated drinking water, only recently has a need for regulatory limits on iAs in food been recognized. The delay was due to the difficulty in risk assessment of dietary iAs, which critically relies on speciation analysis providing occurrence data for iAs in food – and not simply for total arsenic. In the present review the state of knowledge regarding arsenic speciation in food and diet is evaluated with focus on iAs and human exposure assessment through different dietary approaches including duplicate diet studies, market basket surveys, and total diet studies. The analytical requirements for obtaining reliable data for iAs in food are discussed and iAs levels in foods and beverages are summarized, along with information on other (potentially) toxic co-occurring organoarsenic compounds. Quantitative exposure assessment of iAs in food is addressed, focusing on the need of capturing variability and extent of exposure and identifying what dietary items drive very high exposure for certain population groups. Finally, gaps and uncertainties are discussed, including effect of processing and cooking, and iAs bioavailability.
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DOI：
10.1080/10934529.2013.732367
发表时间：
2013-05-01
影响因子：
2.1
作者：
Alava, Pradeep;Du Laing, Gijs;Van de Wiele, Tom R.
通讯作者：
Van de Wiele, Tom R.
影响因子：
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作者：
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通讯作者：
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影响因子：
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作者：
Carey, Manus;Xiao Jiujin;Meharg, Andrew A.
通讯作者：
Meharg, Andrew A.
影响因子：
6.1
作者：
Conklin, Sean D.;Shockey, Nohora;Carson, Mary C.
通讯作者：
Carson, Mary C.
影响因子：
168.9
作者：
Bae, M;Watanabe, C;Ohtsuka, R
通讯作者：
Ohtsuka, R