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Article(id=1311350285742735621, tenantId=1146029695717560320, journalId=1227665162245664772, issueId=1311350193946194882, articleNumber=null, orderNo=null, doi=10.20043/j.cnki.MPM.202603240, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1773590400000, receivedDateStr=2026-03-16, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1790579871830, onlineDateStr=2026-09-28, pubDate=1786291200000, pubDateStr=2026-08-10, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1790579871830, onlineIssueDateStr=2026-09-28, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1790579871830, creator=13701087609, updateTime=1790579871830, updator=13701087609, issue=Issue{id=1311350193946194882, tenantId=1146029695717560320, journalId=1227665162245664772, year='2026', volume='53', issue='15', pageStart='2689', pageEnd='2880', issueExtLink='null', onlineDate='null', pubDate='1786291200000', pubDateStr='2026-08-10', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1790579849945, creator='13701087609', updateTime=1790588319569, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1311385718195315029, tenantId=1146029695717560320, journalId=1227665162245664772, issueId=1311350193946194882, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1311385718195315030, tenantId=1146029695717560320, journalId=1227665162245664772, issueId=1311350193946194882, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=2760, endPage=2765, ext={EN=ArticleExt(id=1311350286120222982, articleId=1311350285742735621, tenantId=1146029695717560320, journalId=1227665162245664772, language=EN, title=Risk assessment of dietary nitrite exposure from typical foods among Sichuan residents, columnId=1228016572783063333, journalTitle=Modern Preventive Medicine, columnName=Nutrition and Food Hygiene, runingTitle=null, highlight=null, articleAbstract=
Objective

To assess the nitrite exposure level and associated risk from typical foods consumed by residents in Sichuan Province.

Methods

Based on the nitrite content data of 969 samples of typical foods and the food consumption survey data of 4 504 residents aged 2-96 years in Sichuan Province, a probabilistic assessment method was adopted to evaluate nitrite exposure using 0.07 mg/(kg BW·d) as the acceptable daily intake (ADI).

Results

The over-standard rate of nitrite in typical foods was 1.96% (19/969). Among them, the over-standard rates of pickled vegetables and meat products were 2.78% (9/324)and 3.09% (10/324). A total of 78.31% of the surveyed population consumed the typical foods; the average daily intake of meat products was the highest (17.50 g/d). The intake of pickled vegetables was relatively higher among residents aged ≥60 years,while the intake of meat products was relatively higher among those aged 18-59 years. The average nitrite exposure of the total population was 0.002 5 mg/(kg BW·d), accounting for 3.57% of the ADI. Meat products were the main source of nitrite,contributing 65.52% to the total exposure, and 0.25% of the population had exposure exceeding the ADI.

Conclusion

The health risk of nitrite exposure from typical foods among residents in Sichuan Province is generally low, but there is a potential risk for a small number of extreme consumers of typical foods. Meat products are the primary contributor to nitrite exposure.

, authors=Yu ZHANG, Ru-yue HU, Meng-ting MA, Meng-meng LIU, Yi XU, Li LIN, Yang SONG, Bi ZHAO, Wen CHEN, authorsList=Yu ZHANG, Ru-yue HU, Meng-ting MA, Meng-meng LIU, Yi XU, Li LIN, Yang SONG, Bi ZHAO, Wen CHEN, authorCompany=null, correspAuthors=Wen CHEN, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1311350288829743371, articleId=1311350285742735621, tenantId=1146029695717560320, journalId=1227665162245664772, language=CN, title=四川省居民典型食品亚硝酸盐暴露风险评估, columnId=1228016573034721597, journalTitle=现代预防医学, columnName=营养与食品卫生, runingTitle=null, highlight=null, articleAbstract=
目的

对四川省居民摄入典型食品的亚硝酸盐暴露水平及其风险进行评估。

方法

基于四川省969份典型食品中亚硝酸盐含量数据和4 504名2～96岁居民食品消费量调查数据，采用概率评估方法，以0.07 mg/（kg BW·d）做为每日允许摄入量（acceptable daily intake,ADI）进行亚硝酸盐暴露评估。

结果

典型食品中亚硝酸盐超标率1.96%（19/969），其中酱腌菜和肉制品超标率分别为2.78%（9/324）和3.09%（10/324）。78.31%的调查人群摄入典型食品，肉制品日均摄入量最高为17.50 g/d，60岁以上人群酱腌菜摄入量相对较高，18～59岁人群肉制品摄入量相对较高。总人群的平均亚硝酸盐暴露量为 0.002 5 mg/（kg BW·d），为ADI的3.57%，亚硝酸盐的主要来源为肉制品，贡献率为65.52%，暴露量超过ADI的人群比例占0.25%。

结论

四川省居民典型食品亚硝酸盐暴露的健康风险总体较低，个别极高典型食品消费者存在风险，肉制品是亚硝酸盐暴露水平的主要贡献食品类型。

, authors=张誉, 胡入月, 马梦婷, 刘蒙蒙, 许毅, 林黎, 宋阳, 赵毕, 陈文, authorsList=张誉, 胡入月, 马梦婷, 刘蒙蒙, 许毅, 林黎, 宋阳, 赵毕, 陈文, authorCompany=null, correspAuthors=陈文, authorNote=

张誉(1985—)，女，硕士，副主任医师，研究方向：营养与食品卫生学

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陈文，E-mail:
, copyrightStatement=本刊刊出的所有文章不代表中华预防医学会和本刊编委会的观点，除非特别声明。, copyrightOwner=中华预防医学会和四川大学华西公共卫生学院, extLink=null, articleAbsUrl=null, sourceXml=7f2gfxGzf2Nc+YKMp60e1w==, magXml=V2H7lUFifDu8R3smEZ0uSQ==, pdfUrl=null, pdf=b31sKgPYLHzizOvGg9HofA==, pdfFileSize=678021, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=KkuJG8e+ORYBTm/K3Obszg==, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=uEHCv3Ul658fBdSZ0RdMDg==, mapNumber=null, fund=null)}, authors=[Author(id=1311350289286922512, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, orderNo=0, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1311350289458888978, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, authorId=1311350289286922512, language=EN, stringName=Yu ZHANG, firstName=Yu, middleName=null, lastName=ZHANG, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=Sichuan Center for Disease Control and Prevention, Chengdu, Sichuan 610041, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1311350289530192147, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, authorId=1311350289286922512, language=CN, stringName=张誉, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=四川省疾病预防控制中心，四川 成都 610041, bio={"content":"

张誉(1985—)，女，硕士，副主任医师，研究方向：营养与食品卫生学

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Environmental Research,2022, 207: 112180., articleTitle=The residual nitrate and nitrite levels in meat products in Iran: A systematic review, meta-analysis and health risk assessment, refAbstract=null), Reference(id=1311350299189674348, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, doi=null, pmid=null, pmcid=null, year=2026, volume=227, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[18], rfOrder=25, authorNames=Isci G, journalName=Food Research International, refType=null, unstructuredReference=Isci G. Health risk assessment of nitrite and nitrate residues in processed meat products from the Turkish market[J]. 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[2026-06-05].https://www.nhc.gov.cn/yjb/c100058/201107/7b6c1cb3510b460fb504bde0427102e8/files/1732873969014_24623.pdf., articleTitle=急性亚硝酸盐中毒事件卫生应急处置技术方案, refAbstract=null), Reference(id=1311350299332280686, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[19], rfOrder=27, authorNames=Ministry of Health of the People's Republic of China, journalName=null, refType=null, unstructuredReference=Ministry of Health of the People's Republic of China. 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Foods, 2025, 14(6): 936., articleTitle=Surveillance of chemical foodborne disease outbreaks in Zhejiang province, China, 2011-2023, refAbstract=null), Reference(id=1311350299479081328, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, doi=null, pmid=null, pmcid=null, year=2023, volume=37, issue=6, pageStart=455, pageEnd=461, url=null, language=null, rfNumber=[21], rfOrder=29, authorNames=马凯杰, 宋雁, 周颖颖, journalName=毒理学杂志, refType=null, unstructuredReference=马凯杰，宋雁，周颖颖，等.我国婴幼儿人群膳食亚硝酸盐暴露风险评估[J].毒理学杂志，2023，37(6)：455-461., articleTitle=我国婴幼儿人群膳食亚硝酸盐暴露风险评估, refAbstract=null), Reference(id=1311350299541995889, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, doi=null, pmid=null, pmcid=null, year=2023, volume=37, issue=6, pageStart=455, pageEnd=461, url=null, language=null, rfNumber=[21], rfOrder=30, authorNames=Ma KJ, Song Y, Zhou YY, journalName=Journal of Toxicology, refType=null, unstructuredReference=Ma KJ, Song Y, Zhou YY, et al. Dietary nitrite exposure risk assessment in Chinese children between 3 months and 3 years old[J]. Journal of Toxicology, 2023, 37(6): 455-461.(In Chinese), articleTitle=Dietary nitrite exposure risk assessment in Chinese children between 3 months and 3 years old, refAbstract=null)], funds=[Fund(id=1311350297339986258, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, awardId=2021YFS0296, language=CN, fundingSource=四川省科技厅重点研发项目(2021YFS0296), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1311350289169481996, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, xref=null, ext=[AuthorCompanyExt(id=1311350289177870605, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, companyId=1311350289169481996, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Sichuan Center for Disease Control and Prevention, Chengdu, Sichuan 610041, China), AuthorCompanyExt(id=1311350289186259214, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, companyId=1311350289169481996, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=四川省疾病预防控制中心，四川 成都 610041)])], figs=[ArticleFig(id=1311350294584328518, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, language=EN, label=Figure 1, caption=Fitted probability distribution of nitrite intake from typical foods for different age groups in Sichuan Province, figureFileSmall=KF3UJoSaCuiQ0x9gvaJQog==, figureFileBig=KkuJG8e+ORYBTm/K3Obszg==, tableContent=null), ArticleFig(id=1311350294647243079, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, language=CN, label=图1, caption=四川省不同年龄人群典型食品亚硝酸盐摄入拟合概率分布, figureFileSmall=KF3UJoSaCuiQ0x9gvaJQog==, figureFileBig=KkuJG8e+ORYBTm/K3Obszg==, tableContent=null), ArticleFig(id=1311350295007953224, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, language=EN, label=Table 1, caption=

Detection results of nitrite content in different foods

, figureFileSmall=null, figureFileBig=null, tableContent=
食品类别食物种类样本量（份）平均值（mg/kg）中位数（mg/kg）P95（mg/kg）最大值（mg/kg）检出率（%）超标率（%）
酱类调味品豆瓣酱1521.980.259.5445.8027.63（42/152）—
豆腐乳876.690.5044.14168.0033.33（29/87）—
豆豉245.940.3861.3867.8033.33（8/24）—
辣椒酱243.240.3024.4026.0037.50（9/24）—
甜面酱204.860.5028.2328.7040.00（8/20）—
牛肉酱145.640.1045.0045.0028.57（4/14）—
酱类调味品合计3213.990.3319.48168.0031.15（100/321）—
酱腌菜大头菜595.750.5030.10154.0037.29（22/59）5.08（3/59）
榨菜433.700.5025.2830.0041.86（18/43）4.65（2/43）
酸白菜1243.700.4918.23127.0041.94（52/124）2.42（3/124）
萝卜干743.080.5019.3330.9041.89（31/74）1.35（1/74）
其它酱腌菜241.230.119.6311.6025.00（6/24）0.00（0/24）
酱腌菜合计3243.750.5018.8826.8839.81（129/324）2.78（9/324）
肉制品香肠914.851.1035.7257.0050.55（46/91）5.49（5/91）
火腿肠5811.921.4530.50388.0053.45（31/58）5.17（3/58）
卤肉776.460.5022.82240.0041.56（32/77）2.60（2/77）
腊肉982.970.5916.4327.4052.04（51/98）0.00（0/98）
肉制品合计3245.930.6622.95388.0049.38（160/324）3.09（10/324）
合计9694.560.5019.30388.0040.14（389/969）1.96（19/969）
), ArticleFig(id=1311350296656314697, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, language=CN, label=表1, caption=

不同食品中亚硝酸盐含量检测结果

, figureFileSmall=null, figureFileBig=null, tableContent=
食品类别食物种类样本量（份）平均值（mg/kg）中位数（mg/kg）P95（mg/kg）最大值（mg/kg）检出率（%）超标率（%）
酱类调味品豆瓣酱1521.980.259.5445.8027.63（42/152）—
豆腐乳876.690.5044.14168.0033.33（29/87）—
豆豉245.940.3861.3867.8033.33（8/24）—
辣椒酱243.240.3024.4026.0037.50（9/24）—
甜面酱204.860.5028.2328.7040.00（8/20）—
牛肉酱145.640.1045.0045.0028.57（4/14）—
酱类调味品合计3213.990.3319.48168.0031.15（100/321）—
酱腌菜大头菜595.750.5030.10154.0037.29（22/59）5.08（3/59）
榨菜433.700.5025.2830.0041.86（18/43）4.65（2/43）
酸白菜1243.700.4918.23127.0041.94（52/124）2.42（3/124）
萝卜干743.080.5019.3330.9041.89（31/74）1.35（1/74）
其它酱腌菜241.230.119.6311.6025.00（6/24）0.00（0/24）
酱腌菜合计3243.750.5018.8826.8839.81（129/324）2.78（9/324）
肉制品香肠914.851.1035.7257.0050.55（46/91）5.49（5/91）
火腿肠5811.921.4530.50388.0053.45（31/58）5.17（3/58）
卤肉776.460.5022.82240.0041.56（32/77）2.60（2/77）
腊肉982.970.5916.4327.4052.04（51/98）0.00（0/98）
肉制品合计3245.930.6622.95388.0049.38（160/324）3.09（10/324）
合计9694.560.5019.30388.0040.14（389/969）1.96（19/969）
), ArticleFig(id=1311350296756977994, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, language=EN, label=Table 2, caption=

Consumption of typical foods among residents in Sichuan Province （g/d）

, figureFileSmall=null, figureFileBig=null, tableContent=
食品类别食物种类均数P50P95最大值
酱类调味品豆瓣酱3.960.0017.23136.05
豆腐乳0.090.000.0026.67
豆豉0.220.000.0057.04
辣椒酱1.280.007.40103.38
甜面酱0.010.000.0010.00
牛肉酱0.010.000.0018.18
合计5.581.3823.19172.86
酱腌菜大头菜0.560.000.00100.00
榨菜0.150.000.0033.33
酸白菜3.510.0023.29150.00
萝卜干0.470.000.00100.00
其它酱腌菜1.890.0010.00106.67
合计6.580.0040.00166.66
肉制品香肠3.150.0023.33133.33
火腿肠0.730.000.00100.00
卤肉5.500.0041.42200.00
腊肉8.130.0053.33192.31
合计17.500.0083.33283.33
), ArticleFig(id=1311350296836669771, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, language=CN, label=表2, caption=

四川省居民典型食品消费量（g/d）

, figureFileSmall=null, figureFileBig=null, tableContent=
食品类别食物种类均数P50P95最大值
酱类调味品豆瓣酱3.960.0017.23136.05
豆腐乳0.090.000.0026.67
豆豉0.220.000.0057.04
辣椒酱1.280.007.40103.38
甜面酱0.010.000.0010.00
牛肉酱0.010.000.0018.18
合计5.581.3823.19172.86
酱腌菜大头菜0.560.000.00100.00
榨菜0.150.000.0033.33
酸白菜3.510.0023.29150.00
萝卜干0.470.000.00100.00
其它酱腌菜1.890.0010.00106.67
合计6.580.0040.00166.66
肉制品香肠3.150.0023.33133.33
火腿肠0.730.000.00100.00
卤肉5.500.0041.42200.00
腊肉8.130.0053.33192.31
合计17.500.0083.33283.33
), ArticleFig(id=1311350296928944460, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, language=EN, label=Table 3, caption=

Average daily consumption of typical foods among people of different ages in Sichuan Province （g/d）

, figureFileSmall=null, figureFileBig=null, tableContent=
人群分组酱类调味品酱腌菜肉制品
2～6岁3.51（2.94～4.09）3.43（2.47～4.40）11.75（9.62～13.88）
7～17岁7.76（6.63～8.89）4.65（3.67～5.63）13.22（11.42～15.02）
18～59岁5.07（4.67～5.47）7.16（6.35～7.97）20.28（18.78～21.79）
60岁以上5.99（5.11～6.86）8.87（7.50～10.25）18.14（15.92～20.37）
全人群5.58（5.23～5.93）6.58（6.05～7.11）17.50（16.53～18.47）
), ArticleFig(id=1311350296996053325, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, language=CN, label=表3, caption=

四川省不同年龄人群典型食品日均消费量（g/d）

, figureFileSmall=null, figureFileBig=null, tableContent=
人群分组酱类调味品酱腌菜肉制品
2～6岁3.51（2.94～4.09）3.43（2.47～4.40）11.75（9.62～13.88）
7～17岁7.76（6.63～8.89）4.65（3.67～5.63）13.22（11.42～15.02）
18～59岁5.07（4.67～5.47）7.16（6.35～7.97）20.28（18.78～21.79）
60岁以上5.99（5.11～6.86）8.87（7.50～10.25）18.14（15.92～20.37）
全人群5.58（5.23～5.93）6.58（6.05～7.11）17.50（16.53～18.47）
), ArticleFig(id=1311350297054773582, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, language=EN, label=Table 4, caption=

Distribution of nitrite exposure levels from typical foods among different age groups in Sichuan Province ［mg/（kg BW·d）］

, figureFileSmall=null, figureFileBig=null, tableContent=
人群分组N 均数P50P95P97.5最大值超过ADI人数占比（%）
2～6岁1 1500.004 50.000 20.016 70.029 10.691 30.70
7～17岁1 8720.002 40.000 10.010 50.019 50.385 20.27
18～59岁4 9670.002 20.000 10.008 50.014 80.732 60.20
60岁以上2 0110.002 10.000 10.010 50.018 10.106 80.59
全人群10 0000.002 50.000 10.010 00.019 00.732 60.25
), ArticleFig(id=1311350297109299535, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, language=CN, label=表4, caption=

四川省不同年龄人群典型食品亚硝酸盐暴露水平分布［mg/（kg BW·d）］

, figureFileSmall=null, figureFileBig=null, tableContent=
人群分组N 均数P50P95P97.5最大值超过ADI人数占比（%）
2～6岁1 1500.004 50.000 20.016 70.029 10.691 30.70
7～17岁1 8720.002 40.000 10.010 50.019 50.385 20.27
18～59岁4 9670.002 20.000 10.008 50.014 80.732 60.20
60岁以上2 0110.002 10.000 10.010 50.018 10.106 80.59
全人群10 0000.002 50.000 10.010 00.019 00.732 60.25
), ArticleFig(id=1311350297172214096, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, language=EN, label=Table 5, caption=

Contribution rate of nitrite exposure from typical foods in different age groups of Sichuan Province (%)

, figureFileSmall=null, figureFileBig=null, tableContent=
食品类别食物种类平均暴露水平高暴露水平
2～6岁7～17岁18～59岁≥60岁全人群2～6岁7～17岁18～59岁≥60岁全人群
酱类调味品豆瓣酱1.031.831.041.371.351.241.721.361.141.43
豆腐乳0.621.833.473.413.030.251.094.985.646.09
豆豉4.124.031.399.564.047.086.171.299.245.65
辣椒酱1.442.201.041.021.352.762.271.810.821.82
甜面酱0.411.470.692.391.010.581.771.170.941.28
牛肉酱0.210.731.040.680.670.220.451.810.160.69
酱类调味品合计5.567.946.258.006.908.508.187.268.068.40
酱腌菜大头菜5.354.035.565.806.067.887.036.9912.497.67
榨菜7.618.793.135.806.064.796.944.272.945.31
酸白菜10.2912.455.566.147.746.9710.219.646.118.70
萝卜干4.126.964.178.875.722.836.904.346.899.14
其它酱腌菜2.881.471.391.371.683.891.502.070.981.82
酱腌菜合计29.6333.3325.0028.0027.5926.2832.1128.7128.2031.36
肉制品香肠13.3716.859.039.9011.4519.1120.9614.7613.8214.00
火腿肠18.938.7937.5021.1623.9111.918.7120.8419.4514.10
卤肉22.4317.5817.7113.6518.5223.8312.2115.0211.6613.61
腊肉7.2010.997.298.878.086.6512.079.647.758.70
肉制品合计64.8158.7368.7564.0065.5265.2259.7164.0463.7460.25
), ArticleFig(id=1311350297243517265, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1311350285742735621, language=CN, label=表5, caption=

四川省不同年龄人群典型食品亚硝酸盐暴露贡献率（%）

, figureFileSmall=null, figureFileBig=null, tableContent=
食品类别食物种类平均暴露水平高暴露水平
2～6岁7～17岁18～59岁≥60岁全人群2～6岁7～17岁18～59岁≥60岁全人群
酱类调味品豆瓣酱1.031.831.041.371.351.241.721.361.141.43
豆腐乳0.621.833.473.413.030.251.094.985.646.09
豆豉4.124.031.399.564.047.086.171.299.245.65
辣椒酱1.442.201.041.021.352.762.271.810.821.82
甜面酱0.411.470.692.391.010.581.771.170.941.28
牛肉酱0.210.731.040.680.670.220.451.810.160.69
酱类调味品合计5.567.946.258.006.908.508.187.268.068.40
酱腌菜大头菜5.354.035.565.806.067.887.036.9912.497.67
榨菜7.618.793.135.806.064.796.944.272.945.31
酸白菜10.2912.455.566.147.746.9710.219.646.118.70
萝卜干4.126.964.178.875.722.836.904.346.899.14
其它酱腌菜2.881.471.391.371.683.891.502.070.981.82
酱腌菜合计29.6333.3325.0028.0027.5926.2832.1128.7128.2031.36
肉制品香肠13.3716.859.039.9011.4519.1120.9614.7613.8214.00
火腿肠18.938.7937.5021.1623.9111.918.7120.8419.4514.10
卤肉22.4317.5817.7113.6518.5223.8312.2115.0211.6613.61
腊肉7.2010.997.298.878.086.6512.079.647.758.70
肉制品合计64.8158.7368.7564.0065.5265.2259.7164.0463.7460.25
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四川省居民典型食品亚硝酸盐暴露风险评估
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张誉 , 胡入月 , 马梦婷 , 刘蒙蒙 , 许毅 , 林黎 , 宋阳 , 赵毕 , 陈文
现代预防医学 | 营养与食品卫生 2026,53(15): 2760-2765
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现代预防医学 |营养与食品卫生 2026 , 53 (15) : 2760 -2765
四川省居民典型食品亚硝酸盐暴露风险评估
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张誉, 胡入月, 马梦婷, 刘蒙蒙, 许毅, 林黎, 宋阳, 赵毕, 陈文
作者信息
  • 四川省疾病预防控制中心，四川 成都 610041
通讯作者:
陈文，E-mail:
作者简介:

张誉(1985—)，女，硕士，副主任医师，研究方向：营养与食品卫生学

Risk assessment of dietary nitrite exposure from typical foods among Sichuan residents
Yu ZHANG, Ru-yue HU, Meng-ting MA, Meng-meng LIU, Yi XU, Li LIN, Yang SONG, Bi ZHAO, Wen CHEN
Affiliations
  • Sichuan Center for Disease Control and Prevention, Chengdu, Sichuan 610041, China
出版时间: 2026-08-10 doi: 10.20043/j.cnki.MPM.202603240
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摘要
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目的

对四川省居民摄入典型食品的亚硝酸盐暴露水平及其风险进行评估。

方法

基于四川省969份典型食品中亚硝酸盐含量数据和4 504名2～96岁居民食品消费量调查数据，采用概率评估方法，以0.07 mg/（kg BW·d）做为每日允许摄入量（acceptable daily intake,ADI）进行亚硝酸盐暴露评估。

结果

典型食品中亚硝酸盐超标率1.96%（19/969），其中酱腌菜和肉制品超标率分别为2.78%（9/324）和3.09%（10/324）。78.31%的调查人群摄入典型食品，肉制品日均摄入量最高为17.50 g/d，60岁以上人群酱腌菜摄入量相对较高，18～59岁人群肉制品摄入量相对较高。总人群的平均亚硝酸盐暴露量为 0.002 5 mg/（kg BW·d），为ADI的3.57%，亚硝酸盐的主要来源为肉制品，贡献率为65.52%，暴露量超过ADI的人群比例占0.25%。

结论

四川省居民典型食品亚硝酸盐暴露的健康风险总体较低，个别极高典型食品消费者存在风险，肉制品是亚硝酸盐暴露水平的主要贡献食品类型。

亚硝酸盐  /  风险评估  /  食品安全  /  概率评估
Objective

To assess the nitrite exposure level and associated risk from typical foods consumed by residents in Sichuan Province.

Methods

Based on the nitrite content data of 969 samples of typical foods and the food consumption survey data of 4 504 residents aged 2-96 years in Sichuan Province, a probabilistic assessment method was adopted to evaluate nitrite exposure using 0.07 mg/(kg BW·d) as the acceptable daily intake (ADI).

Results

The over-standard rate of nitrite in typical foods was 1.96% (19/969). Among them, the over-standard rates of pickled vegetables and meat products were 2.78% (9/324)and 3.09% (10/324). A total of 78.31% of the surveyed population consumed the typical foods; the average daily intake of meat products was the highest (17.50 g/d). The intake of pickled vegetables was relatively higher among residents aged ≥60 years,while the intake of meat products was relatively higher among those aged 18-59 years. The average nitrite exposure of the total population was 0.002 5 mg/(kg BW·d), accounting for 3.57% of the ADI. Meat products were the main source of nitrite,contributing 65.52% to the total exposure, and 0.25% of the population had exposure exceeding the ADI.

Conclusion

The health risk of nitrite exposure from typical foods among residents in Sichuan Province is generally low, but there is a potential risk for a small number of extreme consumers of typical foods. Meat products are the primary contributor to nitrite exposure.

Nitrite  /  Risk assessment  /  Food safety  /  Probabilistic assessment
张誉, 胡入月, 马梦婷, 刘蒙蒙, 许毅, 林黎, 宋阳, 赵毕, 陈文. 四川省居民典型食品亚硝酸盐暴露风险评估. 现代预防医学, 2026 , 53 (15) : 2760 -2765 . DOI: 10.20043/j.cnki.MPM.202603240
Yu ZHANG, Ru-yue HU, Meng-ting MA, Meng-meng LIU, Yi XU, Li LIN, Yang SONG, Bi ZHAO, Wen CHEN. Risk assessment of dietary nitrite exposure from typical foods among Sichuan residents[J]. Modern Preventive Medicine, 2026 , 53 (15) : 2760 -2765 . DOI: 10.20043/j.cnki.MPM.202603240
正文
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亚硝酸盐是自然界天然存在的含氮化合物，在食物和水中普遍存在。因具有防腐、固色等作用，亚硝酸盐可作为合法食品添加剂添加在腌腊肉制品和酱卤肉制品中[1]。然而，短期内大量摄入亚硝酸盐可导致急性中毒，严重者甚至可能死亡[2-3]。摄入体内的亚硝酸盐与人体内蛋白质分解产物胺类物质反应可生成N-亚硝胺类化合物，而部分N-亚硝胺类化合物具有致癌作用[4]，国际癌症研究机构将在可导致内源性亚硝化的条件下摄入亚硝酸盐和亚洲传统腌制蔬菜归类为人类很可能致癌物（2A类），将加工肉制品如火腿、腊肉等列为明确致癌物（1类）[5]。
四川省居民喜食腌腊类加工肉制品如香肠、腊肉、卤肉，及腌制蔬菜如泡菜、大头菜等，为了解四川省居民膳食中亚硝酸盐的暴露情况及其风险水平，特开展本研究。
1　材料与方法
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1.1　材料
1.1.1　人群数据来源
本次评估中人群消费量数据来自2022年中国居民营养与健康状况监测调查结果。该调查采用多阶段分层整群随机抽样方法，抽取四川省10个市共10个不同类型地区（包括大城市、中小城市、农村等），通过3天24小时膳食回顾法和3天首末日家庭调味品入户称重法，收集共4 504人的各类食品消费量数据。4 504人中，2～6岁534人、7～12岁571人、13～17岁289人、18～59岁2 219人、60岁及以上891人；男性2 105人、女性2 399人。
1.1.2　食品数据来源
2021—2023年在四川省全部21个市州共监测3大类15种四川居民消费量相对较高的、亚硝酸盐含量可能较高的典型食品样本969份，包括酱类调味品（豆瓣酱、豆豉、豆腐乳、辣椒酱、牛肉酱、甜面酱）、酱腌菜（大头菜、萝卜干、酸白菜、榨菜、其它酱腌菜）、肉制品（火腿肠、腊肉、香肠、卤肉），测定其亚硝酸盐含量水平。
1.2　方法
1.2.1　检测方法与判定
食品样本检测按照《食品安全国家标准 食品中亚硝酸盐与硝酸盐的测定》（GB 5009.33—2016）[6]方法统一进行。依据《食品安全国家标准 食品中污染物限量》（GB 2762—2025）[7]对酱腌菜（亚硝酸盐限量为20 mg/kg）样品标超标进行判定，依据《食品安全国家标准 食品添加剂使用标准》（GB 2760—2024）[1]对肉制品（亚硝酸钠残留量≤30 mg/kg）样品超标进行判定，酱类调味品无亚硝酸盐限量标准。
1.2.2　暴露评估
亚硝酸盐暴露水平计算公式如下
其中：Exp为某个体每天每公斤体重亚硝酸盐摄入量，单位为mg/kg BW；Fi为某个体第i种食物消费量，单位为g/d；Ci为第i种食物亚硝酸盐的平均含量，单位为mg/kg；W为某个体的体重，单位为kg。
采用联合国粮食及农业组织和世界卫生组织推荐的食品中化学物风险评估原则和方法中的概率评估方法[8]，建立食物消费量数据库和典型食品亚硝酸盐含量数据库,采用Monte Carlo方法在数据库中进行10 000次模拟抽样，使用1.2.2亚硝酸盐暴露水平计算公式重新构建四川省居民典型食品中亚硝酸盐暴露量分布数据库，进行暴露评估。
1.2.3　健康指导值确定
联合国粮农组织/世界卫生组织食品添加剂联合专家委员会[9] 2002年对亚硝酸盐开展风险评估，确定每日允许摄入量（acceptable daily intake，ADI）值为0.07 mg/（kg BW·d），欧洲食品安全局[10]2017年对亚硝酸盐重新开展风险评估，并纳入中国流行病学证据，用于验证亚硝酸盐与肿瘤风险的关联强度，结论确认并维持了0.07 mg/（kg BW·d）的ADI。本文采用ADI为 0.07 mg/（kg BW·d）作为本次评价的健康指导值。
1.2.4　数据处理及统计学分析
按照世界卫生组织全球环境监测系统/食品污染监测与评估规划第二次会议关于“食品中低水平污染物可信评价”中对未检出数据的处理原则[11]，本次评估对未检出的数据均赋予1/2 检测下限值进行统计。建立食物消费量数据库和典型食品亚硝酸盐含量数据库，对数据进行清理后运用 R 4.5.2和SPSS 30. 0 进行抽样和统计分析，检验水准α=0.05。
1.2.5　质量控制
参与典型食品中亚硝酸盐含量检测的技术机构均通过国家分析质量认证且通过该年度四川省食品安全风险监测技术培训及考核。所有开展居民营养与健康状况监测调查的技术机构调查前均通过统一方法和技术的培训。
2　结果
收起
2.1　四川省典型食品中亚硝酸盐含量
2021—2023年共监测三大类样品969份。按照“1.2.1 检测方法与判定”计算超标率，计算方法为超限量值的样品数除以该类样品总数。亚硝酸盐总体检出率40.14%，含量中位数0.50 mg/kg，最大值168.00 mg/kg，超标率1.96%（19/969）。三大类食品中，肉与肉制品超标率为3.09%（10/324），其中香肠、火腿肠、卤肉超标率分别为5.49%（5/91）、5.17%（3/58）和2.60%（2/77）；酱腌菜超标率为2.78%（9/423），其中大头菜、榨菜、酸白菜和萝卜干超标率分别为5.08%（3/59）、4.65%（2/43）、2.42%（3/124）、1.35%（1/74）；酱类调味品无限量评价标准。结果见表1。
2.2　四川省居民典型食品消费量
结果显示，78.31%（3 527/4 504）的调查对象在调查日内消费了此三大类食品。计算每个调查对象15种食品平均每日分别摄入的量，进行统计描述。其中，酱腌菜及肉制品每日摄入量数据来自3天24小时膳食回顾法调查的每人食用量数据；酱类调味品数据来自3天首末日家庭调味品入户称重法调查数据，依据不同年龄能量推荐摄入量对家庭调味料使用量赋权分配到家庭每人。采用Kruskal-Wallis法进行分析，三类食品的日均摄入量具有统计学差异（P=0.001），肉制品消费量最高（17.50 g/d），其中腊肉的平均消费量在所调查的食物种类中最高（8.13 g/d）。见表2。
分年龄组计算结果显示，不同年龄组酱类（P=0.035）、酱腌菜类（P=0.001）、肉制品类（P=0.001）的消费量均存在统计学差异。酱类调味品在13～17岁人群的日均消费量为7.76 g/d，显著高于2～6岁人群（P=0.037）；酱腌菜在60岁以上人群日均消费量为8.87 g/d，显著高于2～6岁（P=0.001）、7～17岁（P=0.001）和18～59岁（P=0.013）人群；肉制品在18～59岁人群日均消费量为20.25 g/d，显著高于2～6岁（P=0.008）和7～17岁（P=0.001）人群。见表3。
2.3　四川省居民典型食品亚硝酸盐暴露水平
通过10 000次Monte Carlo模拟抽样重新构建四川省居民典型食品中亚硝酸盐暴露量分布。结果显示，总体人群的平均亚硝酸盐暴露量为 0.002 5 mg/（kg BW·d），为ADI的3.57%，P95高暴露人群和P97.5极高暴露人群的暴露量分别为ADI的14.28%和27.14%，最高暴露者的暴露水平为ADI值的10.42倍（为18～59岁群体），总体人群中亚硝酸盐摄入量超过ADI的比例仅占0.25%。经Kruskal-Wallis法统计分析，不同年龄组人群中亚硝酸盐的摄入分布具有统计学意义（P= 0.001），见图1；其中2～6岁儿童的平均暴露水平最高，为0.004 5 mg/（kg BW·d），显著高于7～17岁（P= 0.047）、18～59岁（P=0.008）和60岁以上（P=0.047）人群。见表4。
2.4　亚硝酸盐暴露食品贡献率
总体来看，各年龄组亚硝酸盐暴露主要来源于肉制品，暴露的贡献率为65.52%，其次为酱腌菜，贡献率为27.59%。不同年龄组之间的食品贡献构成存在一定差异，卤肉、火腿肠、香肠是各年龄组亚硝酸盐摄入的主要贡献食品。见表5。
3　讨论
收起
评估结果显示，四川省居民典型食品亚硝酸盐平均暴露量为0.002 5 mg/（kg BW·d），高暴露组（P97.5）为0.019 0 mg/（kg BW·d），均低于亚硝酸盐的ADI值0.07 mg/（kg BW·d）。对比2013—2019年北京市某区熟肉制品亚硝酸盐平均暴露量0.018 8 mg/（kg BW·d）[12]，四川省典型食品亚硝酸盐平均暴露量相对较低，可能与北京研究中人群调查范围选择及肉制品品种选择与四川省存在差异，导致居民肉制品平均消费量及肉制品中亚硝酸盐平均含量高于四川省有关。此外，四川省亚硝酸盐暴露量也低于2013年中国典型膳食来源亚硝酸钠暴露量[13]、新西兰食品[14]、荷兰食品[15]和希腊加工肉类中亚硝酸盐暴露量[16]。四川省居民典型食品亚硝酸盐的平均摄入量对人群健康造成的风险很低。
本评估显示亚硝酸盐暴露的主要食品来源为肉制品，贡献率65.52%，其中火腿肠、卤肉、香肠贡献率最高，该三类食品超标率也较高，分别为5.17%、2.60%、5.49%；酱腌菜的贡献率为27.59%，其中酸白菜、大头菜、榨菜贡献率较高，存在2.2%～5.08%的超标率。对比2013—2019年北京市某区的研究[13]，熟肉制品亚硝酸盐超标率为9.16%，平均含量13.66 mg/kg，均高于四川省肉制品中检出情况，四川省肉制品亚硝酸盐含量也低于伊朗[17]、土耳其[18]的报道。
评估结果还显示，四川省约0.25%居民的典型食品亚硝酸盐的暴露量超过ADI，最高暴露者（18～59岁人群）的暴露水平为ADI值的10.42倍，反映出个别极高典型食品消费者存在风险。从本研究结果看，日均暴露量最高为0.732 6 mg/（kg BW·d），按照60 kg体重人计算，每日亚硝酸盐膳食暴露为43.8 mg，远低于其造成急性中毒的0.1 g水平[19]。正常膳食几乎不会导致亚硝酸盐急性中毒，而亚硝酸盐中毒事件多是由将亚硝酸盐当做普通调味品误食误用所致[20]。但因亚硝酸盐对健康具有潜在风险，建议相关部门加强对香肠、火腿肠等亚硝酸盐超标率较高的食品的监管，以减少极高暴露人群摄入的风险。
本研究中2～6岁人群亚硝酸盐暴露量相对较高，与荷兰[15]和希腊[16]研究结果相似。2023年马凯杰等[21]对我国3～35月龄婴幼儿膳食开展亚硝酸盐暴露评估，发现我国婴幼儿人群亚硝酸盐平均暴露量为0.003 7 mg/（kg BW·d），仅0.50%的婴幼儿暴露量超过ADI，与本研究婴幼儿群体平均暴露量和超ADI率相似。但因本研究3天首末日入户调味品称重法的局限，无法精确获得每人调味料的实际食用数据，采用赋权方式将家庭调味品消耗量分配到家庭成员中，将导致低年龄段的调味品摄入量及整体风险水平高估。
本次评估存在一定的不确定因素，对评估结论可能带来一些影响：膳食调查中对家庭调味料的使用量无法准确到每个人，对低年龄段人群风险调味料摄入量及整体风险水平存在高估；本研究中对调味料的使用量记为全部摄入，而实际饮食中调味料通常并未全部摄入，酱腌菜大多作为配菜，在实际烹饪或饮食中也未全部摄入，都将造成风险水平的高估；受研究范围限制，本次评估未包括所有食品类别，也未考虑饮水摄入的亚硝酸盐，可能导致对四川省居民亚硝酸盐的实际暴露情况低估，但已包括四川省消费量较大的三大类亚硝酸盐含量较高的食品，对主要评估结论影响不大。
综上，四川省居民典型食品亚硝酸盐暴露的健康风险总体较低，个别极高典型食品消费者存在风险，肉制品是亚硝酸盐暴露水平的主要贡献食品类型。
基金
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  • 四川省科技厅重点研发项目(2021YFS0296)
文献
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2026年第53卷第15期
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doi: 10.20043/j.cnki.MPM.202603240
  • 接收时间：2026-03-16
  • 首发时间：2026-09-28
  • 出版时间：2026-08-10
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  • 收稿日期：2026-03-16
基金
四川省科技厅重点研发项目(2021YFS0296)
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    四川省疾病预防控制中心，四川 成都 610041

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2种不同金属材料的力学参数
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Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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