段淑敏, 高琰钧, 吕利枝, 王云. 食品中纳米二氧化钛的人群暴露水平及其对胃肠道的影响[J]. 环境与职业医学, 2020, 37(2): 181-186, 191. DOI: 10.13213/j.cnki.jeom.2020.19536
引用本文: 段淑敏, 高琰钧, 吕利枝, 王云. 食品中纳米二氧化钛的人群暴露水平及其对胃肠道的影响[J]. 环境与职业医学, 2020, 37(2): 181-186, 191. DOI: 10.13213/j.cnki.jeom.2020.19536
DUAN Shu-min, GAO Yan-jun, LÜ Li-zhi, WANG Yun. Human exposure levels of titanium dioxide nanoparticles in food and their influence on gastrointestinal tract[J]. Journal of Environmental and Occupational Medicine, 2020, 37(2): 181-186, 191. DOI: 10.13213/j.cnki.jeom.2020.19536
Citation: DUAN Shu-min, GAO Yan-jun, LÜ Li-zhi, WANG Yun. Human exposure levels of titanium dioxide nanoparticles in food and their influence on gastrointestinal tract[J]. Journal of Environmental and Occupational Medicine, 2020, 37(2): 181-186, 191. DOI: 10.13213/j.cnki.jeom.2020.19536

食品中纳米二氧化钛的人群暴露水平及其对胃肠道的影响

Human exposure levels of titanium dioxide nanoparticles in food and their influence on gastrointestinal tract

  • 摘要:

    二氧化钛(TiO2)常作为食品添加剂用于糖果、巧克力、口香糖、饮料等食品。研究发现,TiO2含有大量纳米级颗粒组分,含量可高达36%以上。鉴于纳米颗粒具有小尺寸、高表面活性等特殊理化性质,食品中纳米TiO2对生物体可能具有与大颗粒TiO2不同的健康影响。已证实,纳米TiO2摄入后被胃肠道吸收并蓄积在肝脏、肾脏、脾脏等组织中,胃肠道作为纳米TiO2摄入后的首要接触器官,更易受影响。本文总结当前食品中纳米TiO2含量,提示人群在日常生活中能够通过各种食物接触到纳米TiO2;了解不同年龄段人群TiO2暴露水平,并进一步关注纳米TiO2经口摄入后对胃肠道及常见疾病(胃溃疡、胃癌、肠炎、肠癌)等的影响;揭示纳米TiO2胃肠道毒性作用,期望借此增加人们对食品中纳米TiO2的了解,为指导纳米TiO2在食品科学领域的安全有效应用提供参考依据。

     

    Abstract:

    Titanium dioxide (TiO2) is used in food like candy, chocolate, gum, and beverage as food additives. According to published research findings, the proportion of nanoparticles in food addictive TiO2 could be up to 36%. Because of the special physicochemical property of nanoparticles like small size and high surface activity, the influence of food-grade TiO2 nanoparticles on health may be different from that of larger-scale particles. TiO2 nanoparticles have been confirmed to be absorbed by the gastrointestinal tract and accumulate in organ tissues such as liver, kidney, and spleen after ingestion. The gastrointestinal tract is the primary contact organ after oral intake of TiO2 nanoparticles and is more susceptible than other organs. This article summarized the contents of TiO2 nanoparticles in food, suggesting human are exposed to TiO2 nanoparticles in daily life; summarized exposure levels in different age groups, further focused on the effects on gastrointestinal tract and diseases (such as gastric ulcer, gastric cancer, enteritis, and intestinal cancer) after ingestion of TiO2 nanoparticles; and revealed its toxic effects on gastrointestinal tract, expecting to promote public awareness of TiO2 nanoparticles in food and to provide reference for the safe and effective using of TiO2 nanoparticles in food science.

     

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