Risk assessment of dietary lead exposure in Shanghai residents over 15 years old
Journal Title: Shanghai Journal of Preventive Medicine - Year 2023, Vol 35, Issue 6
Abstract
ObjectiveTo investigate the risk of dietary lead exposure in residents aged 15 years and above in Shanghai.MethodsBased on the dietary consumption survey of residents aged 15 years and above in spring 2012 and the monitoring data of food lead contamination in Shanghai from 2020 to 2021ï¼ the dietary exposure level was assessed using the point assessment method and compared with the provisional weekly tolerable intake ï¼PTWIï¼ to assess the exposure risk.ResultsThe overall detection rate of lead in 9 commonly consumed food categories by residents in Shanghai was 56.82%ï¼ with a total excess rate of 0.23%. The average weekly dietary lead exposure ï¼by body weightï¼ of residents was 2.979 4 μg·kgâ»Â¹. The top three dietary lead contributing factors were vegetables ï¼30.69%ï¼ï¼ cereals ï¼28.88%ï¼ï¼ and aquatic products ï¼11.12%ï¼. The average weekly dietary lead exposure ï¼by body weightï¼ of residents in urbanï¼ suburbanï¼ and rural areas were 3.282 5ï¼ 2.979 5 and 2.478 0 μg·kgâ»Â¹ï¼ respectively. The food with the highest contribution rate of dietary lead exposure in these regions was vegetablesï¼ with contribution rates of 33.65%ï¼ 29.69%ï¼ and 25.22%ï¼ respectively. The average weekly dietary lead exposure ï¼by body weightï¼ of male and female residents was 3.077 7 and 2.881 5 μg·kgâ»Â¹ï¼ respectivelyï¼ with vegetables being the main source of dietary leadï¼ contributing 30.03% and 31.39%ï¼ respectively. The average weekly dietary lead exposure ï¼by body weightï¼ of residents aged 15âï¼ 45âï¼ and â¥60 years old was 3.084 2ï¼ 3.009 9 and 2.874 4 μg·kgâ»Â¹ï¼ respectively. The food with the highest contribution rate of dietary lead exposure in these groups was vegetablesï¼ contributing 27.12%ï¼ 32.10%ï¼ and 32.26%ï¼ respectively.ConclusionThe dietary lead exposure of Shanghai residents aged 15 years and above is at an acceptable levelï¼ and the vegetablesï¼ cerealsï¼ and aquatic products with high contribution rates need to be supervised more closely.
Authors and Affiliations
QI Renjie,LIU Hong,
Keywords
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