China disease accuses of in the center's answering a question on the iron strengthens the soy sauce safely ' Full text)

China disease accuses of in the center's answering a question on the iron strengthens the soy sauce safely ' Full text)
Sino-Singaporean network, November 20 China Center for Disease Prevention and Control website released <>. Question and answer is pointed out, strengthening competence and is far lower than the food that JECFA2007 makes every year to strengthen the permission upper limit employed of NaFeEDTA in the present soy sauce in our country. So, there is no excessive security problem. In order to strengthen the soy sauce as follows - -Security and nutrition knowledge question and answer>> full text: The iron of our country lack and anaemia is serious? The fourth nutrition and health census data in the whole country reveal, all kinds of group of our country's average anaemia incidence is up to 20.1%, the women among them, the anaemia morbidity of children and crowds of the elderly is higher than the average national level. Lacking iron and anaemia will lead to the fact children grow bad, especially intelligence is slow in development, this consequence will not get the full restoration after improving. It will cause the human body to be faint to lack iron and anaemia, the immunity and resistance against diseases drop. To society, anaemia leads to the fact crowd's intelligence and labour capacity drop, influence quality of the population and competitive power, influence country's economic development. The sideropenic meal factor has as follows: 1)The ferroheme iron in animal food such as the meat is taken in insufficiently; 2)The meal VC is taken in insufficiently; 3)The meal plants irons such as acid, much phenol,etc. and absorbs the inhibitor content relatively tallly. Of our country plant characteristic of meal, iron little and difficult to absorb, utilize in the meal. Why did the government push the food to strengthen? Delimit according to the severity grade of the public health about anaemia of international body, Chinese residents' anaemia question is an intermediate public health question, some area anaemia problems have already belonged to the serious public health problem, need nutritious intervening measure. The way in which nutrition intervenes mainly has food diversification, supplements the nutrient additive, food and strengthens three ways. Food diversification: It is the first-selected way in which the nutrition intervenes, but it needs abundant food resources to exist, the very long one becomes effective for time, a large amount of nutrition propagation and education, not applicable such shortcomings as the little nutrient state of the poor crowd is improved in short term. Nutrient additive: Absorb high with instant effect, special the intersection of crowd and supplementary best way, have cost to be high complying with the intersection of and shortcoming bad, continuously difficult, suitable for the particular crowd (for instance, pregnant woman) Or time slot (after natural calamity) Nutrition supplement. The food is strengthened: Improve the best low-cost solution of resident's health level, the ideal cost - public health of income intervene the way, need, change meal, used to, comply with to be fine, coverage rate wide; But to non- mandatory to strengthen, it is more difficult to promote, need to strengthen propagation and education. According to the statistics of World Bank, global ubiquitous vitamin A lack at present and iodine lack and asiderosis and anaemia lead to the fact developing countries to lose 3%- 5% of the GDP every year. Estimate, our country is about 1,000 billion - 1,670 billion yuan of this loss every year according to a hundred million yuan of GDP335353 in 2009 of our country. This also excludes indirect economic losses and other cost which the patient, family and society paid for this. Have the century-old food and strengthen history, begin to implement the country and all become developed countries now in the world. Sweden began the salt and added the iodine in 1900, the Danish margarine was strengthened in 1918, U.S.A. began to popularize the flour and bread to strengthen in 1938, British flour calcium was strengthened, the Japanese rice was strengthened in 1949. There are more than 60 the flour is mandatory to strengthen countries containing iron or folic acid at present, nearly there is 30% of the commercial flour in the whole world intensification. These are strengthened and mainly gone on in people's daily flavoring agent and staple food eaten, bring very great improvement to nutrition of residents of various countries. Why strengthen the iron nutrition fortifier employed in the soy sauce and select NaFeEDTA in the iron? Because of strengthening factors such as the sense organ characteristic considering not changing the food in the food technically, absorption utilization ratio,etc., the strengthening of the iron has difficulty greatly in iron pharmaceutical is chosen. Water soluble the intersection of iron and pharmaceutical have, absorb, well, have, influence the intersection of food and sense organ, the intersection of rust and highly seasoned, the intersection of intestines and stomach and the intersection of person who irritate and shortcoming; Water is insoluble, although the sense organ question is small, usually the absorption rate is very low. And NaFeEDTA is ideal iron pharmaceutical thought to be suitable for using in the soy sauce. NaFeEDTA, the Chinese name is sour iron of 2 the intersection of 4 amine and B of B sodium, molecular formula C10H12N2O8FeNa 3H2O, holds mixture EDTA and metal ion Fe3 + stable complex formed (logk in place with a net =25.1),Properties are very steady, water-solubility is good, the rust flavor is weak, the iron absorption rate is high (the human absorption rate of the iron is 10.51% that NaFeEDTA strengthens in the soy sauce, it is about 2 times of the sulfuric acid inferior iron 4.73%) . The quality specification recommended in the world at present, the iron content is 12.5- 13.5%, EDTA is 65.5- 70.5%. NaFeEDTA adds after the food, will produce the excessive accumulation and absorption of other mineral elements of influence? A lot of research verifies their characteristics that strengthen application in food: 1)The absorption of the iron is to enter in the non- ferroheme iron pool like other iron pharmaceuticals after the dissociation of intestines and stomach taps a blast furnace in NaFeEDTA; 2)Among them there is NaFeEDTA less than 1- 2% that is absorbed and enter blood circulation directly by the intestine, but is soon and totally discharged outside the body by the urine; 3)The quantity of the intensification of food will not exert a bad influence on the absorption of other mineral elements, such as zinc; 4)Because receive in the meal the iron absorbs inhibitors (plant acid and much phenol,etc.) It is relatively small to influence, the absorption utilization ratio of its iron is usually higher than other iron pharmaceuticals (such as the inferior iron of sulfuric acid) ,But low while planting the sour meal, the absorption rate of the two is close; 5)The sufficient crowd as to iron, because of the downward modulation function of the organism, the absorption rate of the iron is not higher than the inferior iron of sulfuric acid in NaFeEDTA. So, strengthen NaFeEDTA employed from the food through daily meal, will not cause the excessive accumulation in the human iron. Allow NaFeEDTA to employ in the food is strengthened in the world? International Food and Agriculture Organization / World Health Organization (FAO/WHO) Food additive unites Committee of Experts (JECFA) ,It is the independent committee that FAO/WHO set up, it is the authoritative organization of risk assessment domain world of the food security. JECFA begin, sanction NaFeEDTA in have, supervise down application in food strengthen temporarily in 1992, the summing-up assessment thinks NaFeEDTA is the iron pharmaceutical source of applying to intensification of food, it is safe in 2007, but need to meet two conditions at the same time, namely the total iron of daily meal should not exceed 0.8mg/ to take in after adding Unless kgbw, and whether can't exceed 1.9mg/kgbw EDTA,before it more cancel just at the same time temporarily and supervision. In view of the above, World Health Organization is at the powder of wheat and interpolation level that the corn powder proposes the iron while strengthening proposing in 2009, recommend the use of NaFeEDTA, especially is higher than the flour of the powder rate (has irons of planting impractically etc. to inhibit the factor) China has only recommended NaFeEDTA. In addition, a lot of countries sanction NaFeEDTA application in the food too: 1)U.S.A., in 2004 and 2006, were sanctioning NaFeEDTA and flavouring beverage, soy sauce, sweet sour sauce,etc. and strengthening and was " recognized as the safe one " (GRAS) ; 2)European Union, in 2010, the security council of food of European Union will review thinking NaFeEDTA is a kind of iron pharmaceutical employed when suitable for intensification of food and meal additive. In addition, NaFeEDTA has already been regarded as a treatment iron source which is short of iron anaemia and listed in the British pharmacopoeia ,Oral NaFeEDTA that recommend 1.42gNaFeEDTA / person, per day, namely offer about the intersection of 205mg and iron / person, per day, in France, Britain, Italy, Sweden in maximum dose, NaFeEDTA has already been allowed to use as the medicine composition; 3)Australia, has already sanctioned being regarded as iron pharmaceutical of the intensification of food. 4)China, 1999 and 2002, hygiene part does not sanction NaFeEDTA as the intersection of iron and nutrition fortifier and approval strengthened application in the soy sauce. The approval of these regulations, just prove it is security-guarded that the food strengthens NaFeEDTA employed. Will it cause irons excessively that the iron of our country strengthen the consumption of adding NaFeEDTA in the soy sauce? Because the soy sauce is the high salt products, eat and have from limit nature, will not pass the high consumption. The nutrition and health status in 2002 investigate the average volume of consumption of soy sauce of the report was 8.9g / standard people day (equivalent to 8.1ml / standard people day) in our country . According to NaFeEDTA range 1.75- 2.10mg/ml of the consumption in the soy sauce that Ministry of Public Health stipulates, in terms of common addition level 2mg/ml, or iron and EDTA content are 0.26mg irons / ml and 1.3mgEDTA/ml respectively. According to the soy sauce average volume of consumption 8.9g / standard people's day data of 2002, as to 60kg weight adult, the increased every day intaking amount of iron is 2.1mg/60kgbw (0.035mgFe/kgbw) ,Increased EDTA intaking amount is 10.5mg/60kgbw (0.175mg/kgbw) . Iron and intaking amount of EDTA increased whether iron and EDTA allow 4.4% and 9.2% of ADI of EDTA of quantity at most respectively. It is edible more soy sauce even there are a little part consumers, for instance, 15g / day, increased iron and EDTA only have 3.5mg (0.058mgFe/kgbw) respectively With 17.5mg (0.292mg/kgbw) ,It is equivalent to 7.2% and 15.4% of the supreme permission quantity of iron and EDTA separately. In a word, strengthening competence and is far lower than the food that JECFA2007 makes every year to strengthen the permission upper limit employed of NaFeEDTA in the present soy sauce in our country. So, there is no excessive security problem. In addition, as to pregnant and parturient women and special crowd with old more requirement than the relative iron of big infant and pre-school children, strengthen soy sauce, come, mend iron to be far from enough with iron, need other the intersection of nutrition and intervening measure, such as nutrient additive. Soy sauce that consumers can choose the iron to strengthen independently in the future or not the intensification? In 2003, our country began to popularize irons and strengthen the soy sauce project under the subsidy of international organization funds. The participation of the manufacturing enterprise of soy sauce is a voluntary behavior, it needs to set up and run the management system of the food security at first to join the enterprises in the project, China CDC food strengthens the office and unites the centre of sanitary control of Ministry of Public Health, expert of the Chinese flavoring agent association, make up the work group, carry on the strict food security management system (HACCP) to the application enterprises joined in the project voluntarily free Confirm,project iron soy sauce quality and food security in order to ensuring. At present, the soy sauce manufacturing enterprise which adds the project is less than 20 (but their soy sauce market share accounts for 40% of our country) ,The iron strengthens the market share of soy sauce and is still fewer than 2% so far. Disease of Ministry of Public Health controlled the department to prevent the notice which is short of iron anaemia to already propose clearly about popularizing irons and strengthening the soy sauce in 2004, 2006: "This project mainly propagates and educates the public, improve the public understanding that asiderosis endangering and iron strengthened soy sauce result in implementation, promote irons to strengthen the use of the soy sauce, in order to achieve the goal of controlling iron deficiency anemia " . It is through propagating and educating, let common people understand danger and iron which is short of iron strengthen the function of the soy sauce that the iron strengthens the soy sauce and promotes workers to launch, choose the iron to strengthen the soy sauce voluntarily. " So, the iron strengthens the real state of the soy sauce on the market at present in our country, just have one more soy sauce variety, there are many ordinary people one is chosen. In the future, will promote the task that the iron strengthens the soy sauce to be still very arduous.

|