隨著民眾對於食品安全意識的提升，逐漸重視食品衛生安全與消費者健康，食品若無適當保存可能導致變質或腐敗，增加食品中毒之風險，故為了能延長食品保存、預防食品變質則相當重要，除傳統添加大量的食鹽或糖，另可搭配其他方法，例如添加食品防腐劑來達到食品保存目的。本研究旨為評估臺灣民眾暴露於氯化鈉(Sodium Chloride)、蔗糖(Sucrose)、苯甲酸(Benzoic Acid, BA)、及己二烯酸(Sorbic Acid, SA)對健康造成危害之潛在風險，以心血管疾病(Cardiovascular Disease, CVD)盛行率與誘導微核(Micronuclei, MN)頻率作為危害終點(Endpoint)。本研究參考國際食品法典委員會(Codex Alimentarius Commission, CODEX或CAC) 提出之食品安全風險評估架構，分為危害鑑定(Hazard Identification)、暴露分析(Exposure Analysis)、危害特性化(Hazard Characterization)、及風險特性化(Risk Characterization)。以醃漬蔬菜與糖漬水果類食品在同一抗菌效率下，於特定酸鹼值(pH)與水活性(Water Activity)基準，探討不同情境：(Ⅰ)天然防腐劑與人工防腐劑BA併用、(Ⅱ)天然防腐劑與人工防腐劑SA併用、(Ⅲ)僅用天然防腐劑、及(Ⅳ)僅用人工防腐劑對人體之潛在風險，考慮不同濃度假設情境下，根據臺灣民眾膳食習慣，應用蒙地卡羅(Monte Carlo, MC) 模擬方法，以機率風險評估(Probability Risk Assessment)進行風險評估。結果顯示，當風險為10%時，臺灣民眾暴露情境Ⅰ與Ⅱ之醃漬蔬菜與糖漬水果類食品，攝入天然防腐劑引起CVD盛行率分別為5.6%與10.1%，情境Ⅲ分別為6.3%與10.2%，顯示醃漬蔬菜併用BA或SA可減少天然防腐劑用量且降低1% CVD盛行率；暴露情境Ⅳ攝入人工防腐劑誘導MN頻率分別為2.2%與1.3%，遠低於增加基因毒性風險之高MN頻率34%以上。本研究另探討攝食各類食品中天然與人工防腐劑之潛在風險，顯示攝入天然防腐劑引起CVD盛行率為16.2-18.2%，人工防腐劑誘導MN頻率為7.4-11.6%，即使攝食各類食品攝入BA或SA誘導MN頻率皆落於低頻率範圍，反觀攝入天然防腐劑有顯著增加CVD盛行率。後續也進一步探討攝入BA與SA誘發肝腎相對重量(Relative Organ Weight)增加之潛在風險，顯示當前臺灣民眾攝入BA可能誘發相對腎臟重量為0.73%，至於相對腎臟重量增加產生的不良影響，需進一步經組織病理檢查確認。綜上所述，臺灣民眾暴露氯化鈉與蔗糖有顯著增加CVD盛行率，應避免或減少攝食高鈉與高糖食品，而攝食添加BA或SA之各類食品，誘發基因毒性之風險低，但過量攝入BA可能對腎臟重量增加具潛在風險，仍需要持續關注BA對於人體健康之潛在風險。

With the public consciousness of food safety, people gradually pay attention to food hygiene and public health. Foods that are not properly preserved may cause spoilage and increase the risk of food poisoning. It is important to prolong food preservation and prevent food spoilage. Traditionally, a large amount of salts or sugars are added, and other methods, such as food preservatives, to achieve food preservation. The purpose of this study was to assess the exposure risk of Taiwanese to sodium chloride, sucrose, benzoic acid (BA), and sorbic acid (SA). The prevalence of cardiovascular disease (CVD) and the frequency of induced micronuclei (MN) were assessed as the hazard endpoints. This study is based on the food safety risk assessment framework proposed by the Codex Alimentarius Commission, which was divided into hazard identification, exposure analysis, hazard characterization, and risk characterization. Based on the same antibacterial efficiency of pickled vegetables and candied fruit foods, on different pH and water activity, compared the potential risks in different scenarios: (I) natural preservatives combined with artificial preservatives BA were used, (II) natural preservatives combined with artificial preservatives SA were used, (III) only natural preservatives were used, and (IV) only artificial preservatives were used, respectively. The Monte Carlo (MC) simulation method was used for probabilistic risk assessment using. The results showed that when the risk were 10%, the Taiwanese exposed the pickled vegetables and candied fruit foods of scenario I and II, the prevalence of CVD caused by the intake of natural preservatives was 5.6% and 10.1%, respectively, and the scenario III was 6.3% and 10.2% respectively. Pickled vegetables with BA or SA reduce the amount of natural preservatives and reduce 1% CVD prevalence; scenario IV intake of artificial preservatives induced MN frequencies of 2.2% and 1.3%, respectively, well below the high MN frequency of increased genotoxicity risk by more than 34%. This study also explores the potential risks of natural and artificial preservatives in various foods, indicating that the prevalence of CVD caused by the intake of natural preservatives is 16.2-18.2%. The preservative induced MN frequency is 7.4-11.6%, even if the intake of various foods BA or SA induces the MN frequency to fall in the low frequency range, the intake of natural preservatives significantly increased the CVD prevalence. We also explored the potential risk of increased the relative weight of the liver and kidney induced by BA and SA, indicating that the current intake of BA in Taiwanese may induce a 0.73% in relative kidney weight, as the adverse effects of increased the relative weight of the kidney. Further confirmation by histopathology is required. In summary, exposure of sodium chloride and sucrose to Taiwanese may increase CVD prevalence, should avoid or reduce the intake of high-sodium and high-sugar foods. Exposure to all types of food with added BA or SA has a lower risk of causing genotoxicity. However, excessive intake of BA may pose a potential risk to the increase in kidney weight, and there is still a need to continue to pay attention to the potential risks of BA for human health.

中文摘要 I
英文摘要 Ⅱ
目次 III
圖次 VI
表次 VII
索引表 VIII
第一章　緒論 1
1.1 研究背景與情境假設 1
1.2 研究目的 2
第二章　文獻探討 3
2.1 天然防腐劑特性 3
2.1.1 氯化鈉與蔗糖於食品加工之應用 3
2.1.2 氯化鈉與蔗糖之潛在健康危害 4
2.1.3 臺灣民眾暴露於氯化鈉與蔗糖之調查 5
2.2 人工防腐劑特性 6
2.2.1 苯甲酸與己二烯酸於食品加工之應用 7
2.2.2 人工防腐劑之潛在健康危害 8
2.2.3 臺灣民眾暴露於苯甲酸與己二烯酸之總膳食調查 8
第三章　材料與方法 10
3.1 研究架構 10
3.2 危害鑑定 11
3.2.1 天然防腐劑 12
3.2.2 人工防腐劑 13
3.3 暴露分析 14
3.3.1 抗菌濃度之情境假設 15
3.3.2 臺灣民眾對天然與人工防腐劑之攝入量 17
3.3.3 天然防腐劑攝入量與生物標的物之關聯性 18
3.4 危害特性化 20
3.4.1 氯化鈉攝入影響尿鈉排泄量與心血管疾病之關聯性 20
3.4.2 蔗糖攝入影響血清尿酸濃度與心血管疾病之關聯性 21
3.4.3 人工防腐劑濃度與基因毒性之關聯性 22
3.5 風險特性化 24
3.5.1 機率分析方法 24
3.5.2 超越風險 24
第四章　結果 26
4.1 臺灣民眾攝入天然防腐劑之暴露量 26
4.2 臺灣民眾攝入人工防腐劑之暴露量 27
4.3 天然防腐劑與心血管疾病之劑量-反應關係 27
4.4 人工防腐劑濃度與微核頻率之劑量-反應關係 28
4.5 天然防腐劑對人體之潛在風險 29
4.7 人工防腐劑對人體之潛在風險 29
4.8 不確定性分析 30
第五章　討論 32
5.1 臺灣民眾攝入氯化鈉與蔗糖之暴露量比較 32
5.2 臺灣民眾攝入苯甲酸與己二烯酸之暴露量比較 32
5.3 天然防腐劑之風險結果比較 33
5.4 人工防腐劑之風險結果比較 33
5.5 臺灣民眾攝食不同食品分類之潛在風險 34
第六章　總結 36
第七章　未來建議 37
參考文獻 39
附錄一、心血管疾病主要危險因子 82
附錄二、苯甲酸與己二烯酸於不同pH之解離百分率 83
附錄三、苯甲酸對各種微生物之最低抑菌濃度 84
附錄四、己二烯酸對各種微生物之最低抑菌濃度 85
附錄五、食品添加物使用範圍及限量暨規格標準(苯甲酸) 86
附錄六、食品添加物使用範圍及限量暨規格標準(己二烯酸) 87
 

圖次
圖 1、風險分析架構圖 46
圖 2、研究流程圖 47
圖 3、暴露分析流程圖 48
圖 4、氯化鈉影響血壓之生理機制圖 49
圖 5、蔗糖於人體代謝與疾病相關性圖 50
圖 6、誘導微核之生理機制圖 51
圖 7、氯化鈉攝入量與尿鈉排泄量之關係圖 52
圖 8、鈉攝入量與尿鈉排泄量之關係圖 53
圖 9、果糖攝入量與血清尿酸濃度之關係圖 54
圖 10、尿鈉排泄量與心血管疾病盛行率之劑量反應關係圖 55
圖 11、血清尿酸濃度與心血管疾病盛行率之劑量反應關係圖 56
圖 12、苯甲酸濃度與誘導微核頻率之劑量反應關係圖 57
圖 13、己二烯酸濃度與誘導微核頻率之劑量反應關係圖 58
圖 14、臺灣民眾攝食醃漬蔬菜類食品攝入氯化鈉與尿鈉排泄量之分佈圖 59
圖 15、臺灣民眾攝食漬水果與蜜餞類食品攝入果糖與血清尿酸濃度之分佈圖 60
圖 16、臺灣民眾攝食醃漬蔬菜類或蔬菜發酵製品攝入人工防腐劑之分佈圖 61
圖 17、臺灣民眾攝食糖漬水果與蜜餞類食品攝入人工防腐劑之分佈圖 62
圖18、臺灣民眾攝食醃漬蔬菜類食品攝入氯化鈉與心血管疾病盛行率之超越風險分析圖 63
圖19、臺灣民眾攝食糖漬水果與蜜餞類食品攝入蔗糖與心血管疾病盛行率之超越風險分析圖 64
圖20、臺灣民眾攝食醃漬蔬菜類食品攝入苯甲酸鈉與微核頻率之超越風險分析圖 65
圖21、臺灣民眾攝食醃漬蔬菜類食品攝入己二烯酸鉀與微核頻率之超越風險分析圖 66
圖22、臺灣民眾攝食糖漬水果與蜜餞類食品攝入苯甲酸鈉與微核頻率之超越風險分析圖 67
圖23、臺灣民眾攝食糖漬水果與蜜餞類食品攝入己二烯酸鉀與微核頻率之超越風險分析圖 68
圖 24、臺灣民眾攝食不同食品分類攝入天然與人工防腐劑之分佈圖 69
圖25、臺灣民眾攝食不同食品分類攝入天然防腐劑與心血管疾病之超越風險分析圖 70
圖26、臺灣民眾攝食不同食品分類攝入人工防腐劑與微核頻率之超越風險分析圖 71

表次
表 1、醃漬蔬菜類食品中天然與人工防腐劑濃度之情境假設比較表 72
表 2、糖漬水果與蜜餞類食品中天然與人工防腐劑濃度之情境假設比較表 73
表 3、估計臺灣民眾攝食醃漬蔬菜以及糖漬水果與蜜餞食品攝入天然與人工防腐劑之超越風險分析表 74
表 4、計算不同食品分類之鈉、蔗糖、苯甲酸、及己二烯酸濃度數據表 75
表 5、計算不同食品分類之攝食量數據表 76
表 6、臺灣民眾攝食不同食品分類攝入鈉、果糖、苯甲酸、及己二烯酸之攝入量 77
表 7、估計臺灣民眾攝食不同食品分類攝入鈉、蔗糖、苯甲酸、及己二烯酸之超越風險分析表 78

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