食品中常见雌激素类物质的危害分析

Hazard analysis of common estrogens in food

中文关键词:  食品安全  雌激素类物质  联合暴露  毒理学

英文关键词:food safety  estrogens  combined exposure  toxicology

中文摘要:

      雌激素是促进雌性动物第二性征发育及性器官成熟的物质, 对人体心血管系统、神经系统、泌尿系统等具有一定的保护作用, 但当其摄入过多时有可能增加乳腺癌、子宫内膜癌、心脑血管疾病和自身免疫性疾病等的发病率, 加剧哮喘等炎症症状。日常生活中所接触到的雌激素类物质主要通过饮食的方式进入机体, 包括天然的和人工合成的, 后者的使用种类和数量比过去要多, 且剂量也高很多, 对人体固有雌激素的正常生理功能构成干扰, 对人体健康构成巨大威胁。因此, 食品中常见雌激素类物质污染已成为重大公共卫生问题, 且食物中的联合暴露危害可能与单一雌激素类物质作用的危害有所区别, 所以探讨食品中常见雌激素类物质共暴露的联合效应具有重要意义。本文简要介绍了雌激素类物质的分类情况, 以及每个类别中的代表性化合物, 重点综述了存在于食品中的几种常见雌激素类物质的危害, 分析了食品中联合暴露的作用模式, 为探索食品中常见雌激素类物质共暴露的作用机制、控制食品中典型雌激素类物质的健康危害及风险评估提供参考。

英文摘要:

      Estrogen is a substance that promotes the development of female animal secondary sex characteristics and the maturation of sexual organs, and has certain protective effects on human cardiovascular system, nervous system and urinary system. However, excessive intake of estrogen may increase the incidence of breast cancer, endometrial cancer, cardiovascular and cerebrovascular diseases and autoimmune diseases, and aggravate inflammatory symptoms such as asthma. In daily life, we are exposed to estrogen substances mainly through diet into the body, including natural and synthetic, the use of the latter type and quantity is much more than in the past, and the dose is much higher, which constitutes interference to the normal physiological function of human inherent estrogen and poses a great threat to human health. Therefore, contamination of common estrogens in food has become a major public health problem, and the harm of combined exposure in food may be different from that of single estrogens. so, it is of great significance to explore the combined effect of co-exposure of common estrogens in food. This paper briefly introduced the classification of estrogens and the representative compounds in each category, focused on the harm of several common estrogens in food, and analyzed the influence of combined exposure in food, so as to provide reference for exploring the mechanism of co-exposure of common estrogens in food, controlling the health hazards and risk assessment of typical estrogens in food.