The Integration of Recipes with a Standardizable Food Description FACET for Cadmium Exposure Risk Assessment
Abstract
:1. Introduction
1.1. A Comparison of Food Classification Systems with the TFR System
1.1.1. Food Classification Systems
1.1.2. The Taiwan Food Recipe System (TFR)
2. Methods
2.1. Applying the TFR System to a Cadmium Risk Assessment for Rice
Procedures
3. Results
4. Discussion
5. Conclusions
Author Contributions
Acknowledgments
Conflicts of Interest
References
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HFDFC System | TFR System | ||||||
---|---|---|---|---|---|---|---|
Level 1 | Level 2 | N of Foods | HFDFC Code | Main Ingredients in Recipe | TFR Sub-Description | TFR Code | TFR Combined Code with HFDFC |
Rice composite foods [O01] | Fried rice [0301] | 6 | O010301 | Rice | [whole grains] | F07.1 | O010301# F07.1$ F07.4$ F07.5$ F07.6$ F07.8$ F07.14 |
Anchovy larvae, Salmon | [seafood] | F07.4 | |||||
Egg | [egg] | F07.5 | |||||
Pork; Beef | [meat] | F07.6 | |||||
Sweet pepper; Cabbage | [vegetable] | F07.8 | |||||
Salt soy sauce | [seasoning] | F07.14 | |||||
Rice composite foods [O01] | Sushi (Nigiri-Sushi; Maki-Sushi) [0302] | 31 | O010302 | Rice | [whole grains] | F07.1 | O010302# F07.1$ F07.4$ F07.6$ F07.8$ F07.9$ F07.14 |
Swordfish; Salmon | [seafood] | F07.4 | |||||
Beef | [meat] | F07.6 | |||||
Cucumber | [vegetable] | F07.8 | |||||
Avocado | [fruit] | F07.9 | |||||
Soy sauce; Mustard | [seasoning] | F07.14 | |||||
Rice composite foods [O01] | Rice ball [0303] | 79 | O010303 | Rice | [whole grains] | F07.1 | O010303# F07.1$ F07.4$ F07.6$ F07.8$ F07.14 |
Tuna | [seafood] | F07.4 | |||||
Pork | [meat] | F07.6 | |||||
Tomato; Lettuce | [vegetable] | F07.8 | |||||
Salt | [seasoning] | F07.14 | |||||
Total | 106 |
Food | Adjusted Weight 2 | % | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Whole Grains | Other Sub-Descriptions (g) 1 | Total (g) | Rice | Other Sub-Descriptions | Total | |||||||
Rice (g) | ||||||||||||
Mean ± SD 3 | Max | 90%CI | Mean ±SD | Max | 90% CI | Mean ±SD | Max | 90% CI | ||||
Fried rice | 176.53 ± 62.41 | 694.10 | 258.13 | 92.35 ± 54.22 | 676.29 | 160.34 | 267.46 ± 34.54 | 434.92 | 312.92 | 65.6% | 34.4% | 100% |
Sushi | 77.23 ± 25.17 | 216.67 | 110.02 | 100.13 ± 29.75 | 291.05 | 138.95 | 176.72 ± 55.35 | 540.78 | 248.50 | 43.5% | 56.5% | 100% |
Rice ball | 461.07 ± 238.07 | 2309.01 | 764.92 | 790.04 ± 433.96 | 3879.03 | 1340.42 | 1229.17 ± 652.55 | 6781.25 | 2056.76 | 36.9% | 63.1% | 100% |
Panel A: Consumption Rates | |||||||||||||||||
Food list | HFDFC System | TFR System | |||||||||||||||
(1) | (2) | (3) | (4) = (1) × (2) | (5) = (1) × (3) | |||||||||||||
CR for the composite product (g/day) | Rice (%) | Other Sub-descriptions (%) | CR for the rice ingredient in the composite product (g/day) | CR for the other ingredient in the composite product (g/day) | ADD for the rice in the composite product (mg/kg/day) | ADD for the other ingredients in the composite product (mg/kg/day) | |||||||||||
Male | Female | Mean | Male | Female | Mean | Male | Female | Mean | Male | Female | Mean | Male | Female | Mean | |||
Fried rice | 158.48 | 93.63 | 127.5 | 65.60% | 34.40% | 103.96 | 61.42 | 83.64 | 54.52 | 32.21 | 43.86 | 0.000060 | 0.000043 | 0.000053 | 0.000031 | 0.000022 | 0.000028 |
Sushi | 204.49 | 124.64 | 177.87 | 43.50% | 56.50% | 88.95 | 54.22 | 77.37 | 115.54 | 70.42 | 100.50 | 0.000051 | 0.000038 | 0.000049 | 0.000067 | 0.000049 | 0.000063 |
Rice ball | 181.86 | 195.81 | 188.06 | 36.90% | 63.10% | 67.11 | 72.25 | 69.39 | 114.75 | 123.56 | 118.67 | 0.000039 | 0.000050 | 0.000044 | 0.000066 | 0.000086 | 0.000075 |
Panel B: Cadmium Hazard Indexes | |||||||||||||||||
HFDFC System | TFR System | ||||||||||||||||
HI for the composite product | HI for the rice ingredient in the composite product | HI for the other ingredients in the composite product | |||||||||||||||
Food list | Mean | Male | Female | Mean | Male | Female | Mean | Male | Female | ||||||||
Fried rice | 0.09 | 0.09 | 0.07 | 0.06 | 0.06 | 0.05 | 0.03 | 0.03 | 0.02 | ||||||||
Sushi | 0.10 | 0.12 | 0.09 | 0.04 | 0.05 | 0.04 | 0.06 | 0.07 | 0.05 | ||||||||
Rice ball | 0.13 | 0.10 | 0.14 | 0.05 | 0.04 | 0.05 | 0.08 | 0.06 | 0.09 |
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Chiu, S.-Y.; Lin, H.-T.; Lin, M.-H.; Ho, W.-C.; Chen, P.-C.; Huang, H.-Y. The Integration of Recipes with a Standardizable Food Description FACET for Cadmium Exposure Risk Assessment. Int. J. Environ. Res. Public Health 2019, 16, 4825. https://doi.org/10.3390/ijerph16234825
Chiu S-Y, Lin H-T, Lin M-H, Ho W-C, Chen P-C, Huang H-Y. The Integration of Recipes with a Standardizable Food Description FACET for Cadmium Exposure Risk Assessment. International Journal of Environmental Research and Public Health. 2019; 16(23):4825. https://doi.org/10.3390/ijerph16234825
Chicago/Turabian StyleChiu, She-Yu, Hsin-Tang Lin, Min-Hua Lin, Wen-Chao Ho, Pau-Chung Chen, and Hui-Ying Huang. 2019. "The Integration of Recipes with a Standardizable Food Description FACET for Cadmium Exposure Risk Assessment" International Journal of Environmental Research and Public Health 16, no. 23: 4825. https://doi.org/10.3390/ijerph16234825