食品安全關(guān)乎人類健康和社會福祉。稻米是世界上一半以上人口的主食，極易受重金屬污染。為了最大限度降低健康風(fēng)險，國際組織和各國政府制定了稻米重金屬的最大可接受濃度（MAC）。然而，食用人群的個體差異也會對人體健康風(fēng)險產(chǎn)生重要影響，致使長期暴露于低于MAC濃度的稻米仍可能對部分人群存在健康風(fēng)險。

 

　　針對受體和區(qū)域飲食習(xí)慣差異對健康風(fēng)險的影響尚不清晰這一問題，土壤化學(xué)與環(huán)境課題組聯(lián)合概率和模糊方法，精準(zhǔn)識別了全國32個省份的關(guān)鍵受體，并測算了相應(yīng)健康風(fēng)險的超標(biāo)概率，評估了不同省份5種重金屬(鎘、砷、汞、鉛、鉻)對健康風(fēng)險的貢獻(xiàn)率。研究結(jié)果表明，長期食用符合食品安全國家標(biāo)準(zhǔn)的稻米仍會可能造成不可忽視的健康風(fēng)險，而長期暴露的兒童和幼兒最為嚴(yán)重。這種健康風(fēng)險主要來自砷與鎘。由于貿(mào)易發(fā)生空間轉(zhuǎn)移等因素的影響，土壤重金屬污染區(qū)與健康高風(fēng)險區(qū)空間分布并不完全吻合。本研究近一步提高了重金屬污染人體健康風(fēng)險評估的精準(zhǔn)性，為食品安全標(biāo)準(zhǔn)優(yōu)化與農(nóng)業(yè)污染治理規(guī)劃提供理論支撐。

 

　　我校資源與環(huán)境學(xué)院碩士研究生魏仁皓為論文第一作者，陳暢副教授為通訊作者。資源與環(huán)境學(xué)院譚文峰教授、王真教授、劉朝陽副教授、湖北省生態(tài)環(huán)境科學(xué)研究院蔡俊雄教授等參與了研究工作。該研究得到了國家自然科學(xué)基金、湖北省自然科學(xué)基金和湖北省創(chuàng)新研究崗位項目的資助。

 

　　【英文摘要】

 

　　Long-term consumption of rice containing heavy metal(loid)s poses significant risks to public health, which can be scientifically evaluated through food safety assessment. However, spatial variability and uncertainty in exposure parameters are generally neglected in existing food safety assessment standards. This study focused on rice consumption in 32 provinces of China, and extracted 3,376 data points of five heavy metal(loid)s (cadmium, arsenic, mercury, lead, and chromium) and two nutrient elements (copper and zinc) from 408 articles. Probability and fuzzy methods were integrated to cope with the spatial variability or uncertainty and more accurately evaluate the risk. The results demonstrated that long-term consumption of rice that meets the national food safety standards still can cause non-negligible health risks, particularly for children and toddlers with chronical exposure. Arsenic and Cd were found to be the most critical elements, which contribute to 64.57% and 22.38% of the overall human health risk, respectively. Fuzzy assessment indicated that the score in northern China is approximately eight folds of that in southern China, indicating that northern rice has lower risks and better nutrition. Our results demonstrate that the food safety standards need to be tailored according to local conditions with more specific receptor parameters and risk acceptance.

 

　　論文鏈接：https://www.nature.com/articles/s43247-023-00723-7