Journal of Nutrition and Health

  • 제47권5호
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  • Pages.364-373
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  • 2014
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  • 2288-3886(pISSN)
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  • 2288-3959(eISSN)
한국영양학회 (The Korean Nutrition Society)
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한국인 상용 식품 중 수은 함량 데이터베이스 구축

Development of a mercury database for food commonly consumed by Koreans

  • 김성아 (서울대학교 보건환경연구소) ;
  • 신상아 (서울대학교 보건환경연구소) ;
  • 이정원 (서울대학교 보건환경연구소) ;
  • 정효지 (서울대학교 보건환경연구소)
  • Kim, Seong-Ah (Institute of Health and Environment, Seoul National University) ;
  • Shin, Sangah (Institute of Health and Environment, Seoul National University) ;
  • Lee, Jung Won (Institute of Health and Environment, Seoul National University) ;
  • Joung, Hyojee (Institute of Health and Environment, Seoul National University)
  • 투고 : 2014.01.17
  • 심사 : 2014.09.29
  • 발행 : 2014.10.31
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초록

본 연구는 문헌검색을 통해 우리나라 상용 식품의 수은 함량 데이터베이스를 구축하기 위해 수행하였고, 식품 섭취량의 95%를 포함하는 완성도가 높은 데이터베이스를 구축하였다. 2007~2009년 국민건강영양조사 식품 섭취량 조사 결과를 기반으로 대상 식품을 선정하였고, 국내에서 식품 중 수은 함량을 분석한 문헌을 고찰하여 수은 함량값을 수집하였다. 미국 농무성의 데이터 질적 평가시스템을 적용하여 수집된 문헌의 함량자료를 선택했고, 함량값이 없는 식품은 식재료의 수분함량 차이를 고려하여 대체값을 적용하였다. 구축된 데이터베이스는 총 702개의 식품 중 356개의 식품에 대한 수은 함량값을 포함하였고 (50.7%), 대상자들이 섭취한 식품 섭취량으로는 95.1%에 달하는 식품을 포함하는 것으로, 질적으로 양적으로 완성도가 높은 것으로 평가되었다. 본 연구의 결과는 향후 식품을 통한 수은 노출량 추정 및 위해성 평가에 활용될 수 있으며, 본 연구의 데이터베이스 구축 방법론은 식품을 통해 노출되는 다른 유해물질의 함량데이터베이스를구축하는 데에 적용할 수 있을 것이다.

Purpose: The purpose of this study was to develop a mercury database for food commonly consumed by Koreans. Methods: Target foods for a mercury database were selected from dietary survey data of the 2007-2009 Korean National Health and Nutrition Examination Survey (KNHANES). Data for mercury contents of foods were collected through literature review. Among 702 food items reported by 24 hr dietary recall method, the contents of mercury for 300 food items were selected with systematic evaluation from the literature, which provided analytical values, and those of 56 food items were imputed by using a conversion factor. Results: The mercury database developed in this study covered 50.7% of all kinds of consumed foods and 95.1% of total amount of food intake reported by 2007-2009 KNHANES. In the database, the geometric mean of mercury contents in food items was the highest in the fishes and shellfishes group ($41.13{\mu}g/kg$, n = 101) followed by mushrooms ($18.93{\mu}g/kg$, n = 12) and seaweeds ($5.92{\mu}g/kg$, n = 14), and the lowest in the meats group ($0.15{\mu}g/kg$, n = 17). Conclusion: The developed mercury database can be used to estimate the dietary mercury exposure of Korean people, and the method for development of a mercury database would be helpful to researchers in development of a new database for other food borne hazardous substances.

키워드

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