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首页> 外文会议>Joint annual meeting of the International Society of Exposure Science and the International Society for Environmental Epidemiology >Exposure to Strontium through Drinking Water Used in the Preparation of Foods
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Exposure to Strontium through Drinking Water Used in the Preparation of Foods

机译：食品制备中使用的饮用水中锶的暴露

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Strontium (Sr) is a natural element, ubiquitous in the environment and known to occur in water, food, air, and soils. Strontium is present in media as a salt or an ionized divalent cation. The Sr ion (dissociated) is toxicokinetically important because it is easily absorbed into systemic circulation when inhaled as particulates or ingested with water or foods. Identifying all routes of exposure to Sr is important for determining the relative source contribution (RSC). The RSC analysis is conducted to compare the estimated exposure expected in the general population from drinking water to exposure from intake of other media, including food. Ideally, a RSC analysis considers both the intake of a chemical from direct ingestion from tap water, as well as, contribution to the diet during preparation of foods when cooking with tap water and other sources. Research to determine the amount of Sr transferred from contaminated drinking water to individual foods during preparation was conducted. Strontium transferred to broccoli, lentils, and spaghetti at all levels tested (1.5, 10, and 50 mg/L) as evidenced by the residual Sr in the pour-off water following food preparation (33 -64%). The data from the cooking study support the hypothesis that cooking of foods with water containing Sr adds to the total dietary Sr. A more comprehensive understanding of the contribution of water to dietary intakes through food preparation practices supports a more robust analysis of the tap water contribution to total daily dietary exposure. The views expressed in this presentation are those of the authors and do not necessarily represent the views or policies of the U.S. Environmental Protection Agency.
机译：锶（Sr）是一种自然元素，在环境中无处不在，并且已知存在于水，食物，空气和土壤中。锶以盐或离子化的二价阳离子形式存在于介质中。 Sr离子（解离的）在毒物动力学上很重要，因为当作为颗粒吸入或与水或食物一起摄入时，它很容易吸收到全身循环中。确定所有暴露于Sr的途径对于确定相对源贡献（RSC）很重要。进行了RSC分析，以比较在一般人群中从饮用水到其他食物（包括食物）摄入量的估计暴露量。理想情况下，RSC分析既要考虑自来水直接摄入的化学物质摄入量，又要考虑用自来水和其他来源烹制食物时食品制备过程中对饮食的贡献。进行了确定准备过程中从受污染的饮用水转移到单个食品中的Sr量的研究。食物制备后，倒出水中的残留Sr证明了锶在所有测试水平（1.5、10和50 mg / L）下均转移到西兰花，小扁豆和意大利面条中。烹饪研究的数据支持以下假设：用含Sr的水烹饪食物会增加总膳食Sr。对通过食物制备方法对水对饮食摄入量的贡献的更全面的了解有助于对自来水的贡献进行更可靠的分析。每日总饮食摄入量。本演示文稿中表达的观点仅为作者的观点，不一定代表美国环境保护署的观点或政策。

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