Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Exposure Assessment for Polycyclic Aromatic Hydrocarbons in the Model Menu System of Korean

한국인의 모델식이에 대한 다환방향족탄화수소류(PAHs)의 인체노출량평가

  • Kim YunHee (Korea Food and Drug Administration) ;
  • Yoon EunKyung (Korea Food and Drug Administration) ;
  • Lee HyoMin (Korea Food and Drug Administration) ;
  • Park KyungAh (Korea Food and Drug Administration) ;
  • Jun EunAh (Korea Food and Drug Administration) ;
  • Lee CherlHo (Graduate School of life science and biotechnology, Korea Univ.) ;
  • Choi SangYun (Graduate School of life science and biotechnology, Korea Univ.) ;
  • Lim SeungTaek (Graduate School of life science and biotechnology, Korea Univ.) ;
  • Ze KeumRyun (Korea Food and Drug Administration) ;
  • Choi KwangSik (Korea Food and Drug Administration)
  • Published : 2004.12.01
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Abstract

This study was conducted to compare and estimate the daily PAHs dietary intake from both home-cooking and dining-out, through approach of model diet used in exposure assessment of food contaminants. Food commodities reflecting in model diet were selected from the KHIDI report and were analysed in cooked or uncooked edible forms using HPLC-Fluorscence Detector. The PAHs dietary intake comparison between home-cooking and dining-out was based on one meal intake suggested in model diet and PAHs dietary intake was estimated by using food consumption rate and body weight of the Korean adult group. The daily PAHs dietary intake was calculated by permutation and combination method with assumption that a person consumed 2 meals from home-cooking menu and 1 meal from dining-out menu. The total PAHs levels in 36 food commodities with 200 samples were ranged from 2.00 ug/kg to 141.28 ug/kg and a food showing the highest PAHs level was the stir-fried anchovy. The $TEQ_{BaP}$ levels of PAHs were calculated using benzo(a)pyrene equivalents individual congener level and corresponding TEF value and the $TEQ_{BaP}$ level were ranged from $0.03\;ugTEQ{BaP}$ to $1.31\;ugTEQ_{BaP}$ and a food showing the highest $TEQ_{BaP}$ level was the hamburger. The PAHs dietary intakes per one meal from home-cooking and dining-out were $2.4\times10^{-3}\;ugTEQ_{BaP}/kg/meal\;and\;4.0\times10^{-3}\;ugTEQ_{BaP}/kg/meal$, respectively. This data showed the PAHs dietary intake from dining-out was about 1.7 times higher than from the home-cooking. The daily PAHs dietary intakes of general Korean adult having two meals from home-cooking and one meal from dining-out per a day were ranged between $8.0\times10^{-3}\~9.7\times10^{-3}\;ugTEQ_{BaP}/gg/day$ and mean value as $8.9\times10^{-3}\~9.7\times10^{-3}\;ugTEQ_{BaP}/gg/day$.

PAHs 화합물은 유기탄소화합물의 불완전연소에 의해 주로 발생하는데, 일반인들은 대기오염에 의한 호흡노출과 가열조리식품의 경구섭취가 주요 인체노출경로로 알려지고 있다. 본 연구에서는 PAHs 화합물에 오염된 식품이 식생활에 많은 부분을 차지하고 있어 우리나라 대표식품을 참고로 가정식과 외식의 식단을 작성하고 작성한 식단을 근거로 식품 중 PAHs 화합물 오염도를 분석하여, 분석된 PAHs 화합물의 오염도 자료를 활용한 가정식과 외식 1끼 식사를 기준으로 인체노출량을 비교하고, 성인 하루 가정식 2회, 외식 1회 섭취시의 1일인체노출량을 평가하였다. 다빈도${\cdot}$다소비식품에서 PAHs 화합물 오염도를 분석한 결과 총 PAHs 농도는 $2.00\~141.28\;ug/kg$의 범위로 검출되었으며, 멸치볶음이 가장 높게 나타났다. 상대독성계수(TEFS)를 활용하여 환산한 독성등가량은 $0.03\~1.31\;ugTEQ_{BaP}/kg$ 범위였고, 가장 높은 값을 가진 식품은 햄버거이었다. 식품별 오염도와 노출변수들을 고려하여 산출한 끼니별 가정식과 외식에서의 PAHs 화합물 평균인체노출량은 각각 $2.4\times10^{-3}\;ugTEQ_{BaP}kg/meal$와 $4.0\times10^{-3}\;ugTEQ_{BaP}/kg/meal$으로 외식이 가정식보다 PAHs화합물의 인체노출이 1.7배가 높은 수준으로 나타났다 햄버거, 숯불쇠고기구이, 숯불삼겹살구이, 고등어구이 등은 PAHs화합물 오염도와 독성등가량 및 1회분식품섭취량이 모두 높아 PAHs화합물의 주요 노출기여식품인 것을 알 수 있었다. 가정식에서 미역국이 $1.8\times10^{-3}\;ugTEQ_{BaP}/kg/meal$으로, 외식에서는 햄버거가$3.0\times10^{-3}\;ugTEQ_{BaP}/kg/meal$으로 기여도가 가장 높았다. 하루 3회 식사를 고려한 1일 PAHs화합물인체노출량수준은 $8.0\times10^{-3}\~9.7\times10^{-3}\;ug/kg/day$이었다. 본 연구 결과가 PAHs 화합물의 안전성평가와 기준규격설정의 필요성 및 식품 안전관리를 위한 규제를 제정하는 기초 자료가 되길 바라며, PAHs 화합물의 고노출상황을 줄일 수 있는 개개인의 계획된 식단 작성시, 이에 대한 정보를 제공하고자 한다.

Keywords

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