壬基酚及雙酚A已被認定為內分泌干擾物；壬基酚常應用於清潔劑與乳化劑之製造，雙酚A則用以製造聚碳酸酯塑料與環氧樹脂等，用於民生商品製造，在製造及使用過程可能遷移至環境中進而污染食物，增加人體暴露風險。目前極少研究同時監測食品中壬基酚及雙酚A濃度，亦極少關注其整合健康風險。本研究之目的為調查國內市售食品中壬基酚及雙酚A之背景含量，以此結果配合國家攝食資料庫數據進行國人經飲食暴露壬基酚及雙酚A之整合風險評估。另比較雙酚A於市售咖啡在不同包裝材質、不同脂含量及不同儲存溫度下之遷移程度差異。本研究將以系統性策略完成抽樣後，進行278件食品樣本採集。食品樣本使用乙睛萃取及淨化後，以高效能液相層析串聯式質譜儀進行分析。最後進行一般民眾與各性別、年齡層經飲食攝入壬基酚及雙酚A之暴露劑量推估，並以安全限值（MOS）及危害指標（HI）做為風險判定之依據。278件食品樣本中壬基酚及雙酚A的檢出率分別為100%及93%，各大類食品中壬基酚及雙酚A平均濃度範圍為0.97-73.1 μg/kg ww及ND-14.0 μg/kg ww。各類食品中壬基酚濃度以海鮮類（73.1 μg/kg ww）最高，其次為罐頭食品（49.4 μg/kg ww）及家畜肉類（42.2 μg/kg ww），單一食品以白蝦（918 μg/kg ww）最高；雙酚A濃度以罐頭食品含量（14.0 μg/kg ww）最高，其次為飲料類（13.6 ng/mL）及油脂類（5.92 μg/kg ww）。國人經飲食暴露壬基酚之推估結果，各年齡層及性別之壬基酚第95百分位暴露劑量範圍為0.581-1.569 μg/kg bw/day，以4-6歲的男性族群（1.569 μg/kg bw/day）最高，其中以全榖雜糧為主要的貢獻來源（48.5%）。各年齡層第95百分位暴露劑量均低於壬基酚每日耐受量（TDI）5 μg/kg bw/day，且危害商數（HQ）介於0.116-0.314，其中以4-6歲男性的HQ較高（0.314）。國人經飲食暴露雙酚A之推估結果，各年齡層及性別之雙酚A第95百分位暴露劑量範圍為0.045-0.157 μg/kg bw/day，以4-6歲的男性族群（0.157 μg/kg bw/day）最高，其中以罐頭食品（42.9%）及全榖雜糧（32.9%）為主要的貢獻來源。各年齡層第95百分位暴露劑量均低於雙酚A臨時每日耐受量（t-TDI）4 μg/kg bw/day，且HQ介於0.011-0.039，其中以4-6歲男性的HQ較高（0.039）。各年齡層壬基酚的安全限值（MOS）介於9562-25838，其中以4-6歲男性的MOS最低（9562），但仍遠高於100，表示目前國人經飲食攝入壬基酚不致於造成健康上的危害。各年齡層雙酚A的MOS介於31899-112286，其中以4-6歲男性的MOS最低（31899），亦遠高於100，表示目前國人經飲食攝入雙酚A不致於造成健康上的危害。一般族群經食物途徑同時暴露壬基酚及雙酚A，其整合之危害指標（HI）範圍為0.127-0.353，其中以4-6歲男性的HI值0.353最高。所有族群HI值皆小於1，表示目前國人經飲食同時攝入壬基酚及雙酚A不致於引起健康危害。在雙酚A遷移試驗中，保存於金屬罐的黑咖啡平均濃度（30.7 ng/mL）顯著高於PET罐的黑咖啡平均濃度（7.62 ng/mL）（p = 0.002）；保存於金屬罐的拿鐵平均濃度（5.73 ng/mL）顯著高於PET罐的拿鐵平均濃度（4.04 ng/mL）（p = 0.002）。金屬罐裝之市售咖啡保存於冷藏（4°C）、室溫（25°C）及加熱（50°C）之情境下，咖啡因含量較高之咖啡其雙酚A濃度顯著高於咖啡因含量較低之咖啡（p < 0.001）；且其雙酚A濃度會隨著保存溫度的上升而顯著增加（Ptrend = 0.035）。本研究發現生鮮食品中除甲殼類外，具有較高脂含量之食品，其所含壬基酚濃度有較高之趨勢；至於罐頭食品則以其所含之雙酚A濃度為最高，脂含量越高之食品濃度越高。在以本研究所得之食品中壬基酚及雙酚A濃度、各年齡層各類食物國人攝食量及體重資料（國家攝食資料庫提供）、食入途徑之壬基酚及雙酚A吸收分率皆為1之情境下，壬基酚及雙酚A之整合風險（HI）仍均低於1，顯示台灣民眾經飲食同時暴露壬基酚及雙酚A不致於造成健康上的危害。

Nonylphenol (NP) and bisphenol A (BPA) have been identified as endocrine disrupting chemicals. NP is a degradation product of nonylphenol polyethoxylate (NPEO). NPEO is mainly used as non-ionic surfactant in detergents, pesticide components, and other applications. BPA is manufactured into the production of polycarbonate plastics and epoxy resins. BPA and NP could be introduced into food through environmental contamination or migration from their manufacture and use. However, data on the occurrence of NP and BPA in foodstuffs and the integrated risk are rarely concerned in Taiwan. Therefore, background monitoring and risk assessment for dietary intake were the two aims in the present study. In addition, we compared the migrating levels of BPA from different commercial coffee products with the different scenarios. A systematic sampling method was first used to collect the high fat content and high consumption foodstuff in eleven categories of 278 food samples. After extraction and clean up, the food concentration of NP and BPA were analyzed using a high-performance liquid chromatograph coupled with tandem mass spectrometry. Concentrations of NP and BPA in all foodstuffs ranged from 0.97-73.1 μg/kg ww and ND-14.0 μg/kg ww, respectively. The highest level of NP and BPA were found in seafood and canned food, respectively. The highest average daily dose (ADD) of NP and BPA for Taiwanese food consumption were both found in 4- to 6-year-old boys (the 95% upper limit of Monte Carlo Simulation [MCS P95] were 1.569 and 0.156 μg/kg bw/day). The ADDs of NP and BPA in all age and sex group were below the (temporary) tolerable daily intake (5 and 4 μg/kg bw/day). The lowest margins of safety for NP and BPA were both found in 4- to 6-year-old boys (the MCS P95 were 9562 and 31899 μg/kg bw/day). The highest hazard index (HI) of NP and BPA were also found in 4- to 6-year-old boys (0.353), but lower than the reference limit. The BPA concentration of commercial coffee packaged with metal can was significantly higher than those packaged with PET bottle (p = 0.002). In the commercial coffee packaged with metal can, BPA level was significantly higher in those with high caffeine content (p < 0.001). BPA levels were also increased with the storage temperature (ptrend = 0.035). This study suggested that fresh food with higher fat content contained higher concentrations of NP and BPA. The integrated risk for dietary exposures to NP and BPA in Taiwanese was lower than the reference limit, indicated that the dietary exposures are not probably a significant health concern for Taiwanese.

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