Study On Risk Assessment And Limit Standard Of TFA In Edible Oils

Trans-fatty acid including single unsaturated and polyunsaturated trans-fattyacids, whose chemical structures has one or more double-bond configurations,respectively. It has some effect on the health of human body including decreasingmemory, causing thrombotic disease, affecting growth and development, initiatingeasily cardiovascular disease. The contents of trans-fatty acids of edible oil andprocessed foods are determined by Gas chromatographic method. The distribution oftrans-fatty acids contents of edible oil and processed foods was fitted using theCrystal Ball software. The exposure assessment model and risk assessment modelwere established. The average daily doses value and Hazard Quotient (HQ) value oftrans-fatty acids from edible oil and processed foods were analyzed and calculated bythis model. Afterwards, the risk assessment was carried out. It can provide basicresearch data for government to lay down an effective policy to control trans-fattyacid.The trans-fatty acids content of edible oil was the range from0to2.19%, theaverage value was0.70%that was less than the food limit standard of2%by usingGas chromatographic method; The content of trans-fatty acids of75.6%edible oil wasless than1%,88.9%edible oil less than1.48%and2.2%edible oil more than2%.The content of trans fatty acid do not follow normal distribution through the singlesample K-S goodness-of-fit testing (P=0.000).The trans-fatty acids content ofprocessing food was the range from0.028to7.2669%, the average value was0.77%that was less than the food limit standard of2%,83.6%processing food less than1.48%and10.9%processing food more than2%. The content of trans fatty acid donot follow normal distribution through the single sample K-S goodness-of-fit testing(P=0.000).The average oil content in processed foods is28.41%, the oil content inprocessed foods follow normal distribution through the single sample K-Sgoodness-of-fit testing (P=0.786).The distribution of trans-fatty acids contents from edible oil was according withBeta distribution analyzed using the Crystal Ball software, which the minimum was0.15, the maximum was2.53and Alpha was1.24339. The distribution of content oftrans-fatty acids from processed foods conformed to lognormal distribution, which the average value was1.06and standard deviation was5.72. The average daily dose ofChinese residents was2.65E-4kg/d intake from edible oils; the median2.22E-4kg/d,the95percentage exposing condition6.95E-4kg/d. The average daily dose ofresidents in China was1.16E-3kg/d intake by processing food, the median2.18E-4kg/d and the95percentage exposing condition4.26E-3kg/d.The strongestsensitivity factor was the content of trans-fatty acids of edible oils and processingfoods that the influence degree was99.3%. The content of trans-fatty acids was theimportant factor that affected the average daily doses. The even time was negative sothat it had negative effects on daily dose of trans-fatty acids.The average Hazard Quotient value of trans-fatty acids from edible vegetable oilwas1.21E-1and the95percentage exposing condition3.07E-1(HQ﹤1).The averageHazard Quotient value of trans-fatty acids from processing food was4.60E-1and the95percentage exposing condition1.71E+0(HQ﹥1). From the model analyzing, itindicated that it was not hazard of the trans-fatty acids intake from edible oil inChinese residents（HQ﹤1）. At the same time, it was hazard of the trans-fatty acidsintake from processing foods at95percentage exposing condition (HQ﹥1). So, it wasan effective measure to reduce the HQ value of trans-fatty acids by controlling theconsumption of processing food containing high fat.The content of trans fatty acid inedible oils should be less than1.48%. Recommended in edible oils trans fatty acid setlimit to1.48%.The content of trans fatty acids in edible vegetable oils is edible blend oils andsome of processed foods was high through risk description. It need to informconsumers to refer to the recommended intake daily of trans fatty acid (less than2.2g),to reduce the intake of processing food containing high fat and quality cooking oil, soas to achieve the control of trans fatty acids consumption and to reduce the hazards.