首页> 外文期刊>Toxicology: An International Journal Concerned with the Effects of Chemicals on Living Systems >Aluminum bioavailability from the approved food additive leavening agent acidic sodium aluminum phosphate, incorporated into a baked good, is lower than from water.
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Aluminum bioavailability from the approved food additive leavening agent acidic sodium aluminum phosphate, incorporated into a baked good, is lower than from water.

机译:批准的食品添加剂膨松剂酸性磷酸铝铝(掺入烘焙食品中)的铝生物利用度低于水。

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There are estimates of oral aluminum (Al) bioavailability from drinking water, but little information on Al bioavailability from foods. Foods contribute approximately 95% and drinking water 1-2% of the typical human's daily Al intake. The objectives were to estimate oral Al bioavailability from a representative food containing the food additive acidic sodium aluminum phosphate (acidic SALP), a leavening agent in baked goods. Rats were acclimated to a special diet that resulted in no stomach contents 14 h after its withdrawal. They were trained to rapidly consume a biscuit containing 1.5% acidic SALP. Oral Al bioavailability was then determined from a biscuit containing 1% or 2% acidic SALP, synthesized to contain (26)Al. The rats received concurrent (27)Al infusion. Blood was repeatedly withdrawn and serum analyzed for (26)Al by accelerator mass spectrometry. Total Al was determined by atomic absorption spectrometry. Oral (26)Al bioavailability was determined from the area under the (26)Al, compared to(27)Al, serum concentrationxtime curves. Oral Al bioavailability (F) from biscuit containing 1% or 2% acidic (26)Al-SALP averaged approximately 0.11% and 0.13%; significantly less than from water, which was previously shown to be approximately 0.3%. The time to maximum serum (26)Al concentration was 4.2 and 6h after consumption of biscuit containing 1% or 2% (26)Al-acidic SALP, respectively, compared to 1-2h following (26)Al in water. These results of oral Al bioavailability from acidic (26)Al-SALP in a biscuit (F approximately 0.1%) and results from (26)Al in water (F approximately 0.3%) x the contributions of food and drinking water to the typical human's daily Al intake ( approximately 5-10mg from food and 0.1mg from water, respectively) suggest food provides approximately 25-fold more Al to systemic circulation, and potential Al body burden, than does drinking water.
机译:据估计饮用水中口服铝(Al)的生物利用度,但是关于食物中Al(铝)的生物利用度的信息很少。食物占人类日常铝摄入量的大约95%,饮用水占1-2%。目的是评估含有食品添加剂酸性磷酸铝铝(酸性SALP)(烘烤食品中的膨松剂)的代表性食品的口服Al生物利用度。使大鼠适应特殊饮食,停药后14小时内没有胃内容物。他们经过训练可以快速食用含有1.5%酸性SALP的饼干。然后从含有1%或2%酸性SALP的饼干中确定口服Al的生物利用度,该饼干合成为含有(26)Al。大鼠同时接受(27)A1输注。反复抽取血液,并通过加速器质谱分析血清中的(26)Al。总铝通过原子吸收光谱法测定。从(26)Al下的面积确定血清(26)Al的生物利用度,与(27)Al的血清浓度x时间曲线进行比较。含有1%或2%酸性(26)Al-SALP的饼干的口服Al生物利用度(F)平均约为0.11%和0.13%;明显少于水,以前显示为约0.3%。食用含1%或2%(26)Al-酸性SALP的饼干后,达到最高血清(26)Al浓度的时间分别为4.2和6h,而在水中(26)Al之后则为1-2h。饼干中酸性(26)Al-SALP(F约0.1%)的口服Al生物利用度的结果以及水中(26)Al(F约0.3%)的结果是食物和饮用水对典型人类的贡献每天的铝摄入量(分别从食物中摄取约5-10毫克和从水中摄取0.1毫克)表明,食物对全身循环提供的铝和潜在的人体负担比饮用水多约25倍。

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