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目的推荐APET方法以利于国内对其了解和应用。方法在剖析传统食用香料膳食暴露方法缺点的基础上,重点介绍新兴的APET方法并通过实例详细阐述其评估过程。结果 APET方法考虑到了急性、慢性暴露和不同年龄组人群,在缺乏食物消费量数据的情况下也能对香料做出暴露评估,是目前欧盟推荐的一种新方法,值得国内借鉴。结论选择科学、准确、简便的暴露评估方法预测香料的膳食暴露水平并与毒理学关注阈值相比较后,多数香料并不需要进行大量的毒理学研究就可以完成该香料的风险估计。
Objective To recommend the APET method to facilitate its understanding and application in China. Methods Based on the analysis of the shortcomings of the traditional methods of food flavoring exposure, this paper focuses on the emerging APET method and elaborates its evaluation process through examples. Results The APET method, considering acute, chronic and age-related population exposures to spices in the absence of food consumption data, is now a new method recommended by the EU and is worth learning from. Conclusions Choosing a scientific, accurate and simple exposure assessment method to predict the level of dietary exposure to spices and compare them with toxicological thresholds of concern, most spices do not require extensive toxicological studies to estimate the risk of the spice.