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目的食品安全应当建立在检验和风险评价技术基础上,作者把补碘过量定义为摄入量超过生理需要量上限值(300μg/d)且与碘非致癌作用人类健康慢性最低风险水平值[MRL=0.005 mg/(kg.d)]一致。由于2010年的《中国食盐加碘和居民碘营养状况的风险评估》报告存在碘缺乏定义(尿碘中位数小于100或等于100μg/L且至少50%人群尿碘低于100μg/L)界定不清和错误运用碘可耐受最高摄入量(UL=1 000μg/d),而不是以MRL作为健康风险暴露量评价起始点(POD),无法说明我国自1995年实行全民食盐加碘预防碘缺乏病(IDD)策略以来一直有大于50%人群处在MRL以上必要性。补碘效应必须考量个体先前存在的背景摄入量及与背景摄入量有关的机体生理适应能力,补碘过量可以导致易感人群甲状腺功能减弱、甲状腺功能亢进、甲状腺炎和甲状腺癌发生健康风险。
Purpose Food safety should be based on testing and risk assessment techniques. The authors define excess iodine as the lowest chronic human risk level of non-oncogenic non-carcinogenic effects of iodine above the upper limit of physiological requirements (300 μg / d) [ MRL = 0.005 mg / (kg.d)]. Because of the definition of iodine deficiency (urinary iodine median less than 100 or equal to 100 μg / L and urine iodine less than 100 μg / L in at least 50% of the population) as reported in the 2010 “Risk Assessment of Iodized Salt and Resident Iodine in China” report Unclear and incorrect use of iodine to tolerate the highest intake (UL = 1000μg / d), rather than MRL as the starting point for the assessment of health risks (POD), can not explain our country since 1995, universal salt iodization to prevent iodine There has been a need for more than 50% of people at MRL since the IDD strategy. Iodine effect must consider the individual’s preexisting background intake and background physiological intake of the body’s ability to adapt to iodine excess can lead to susceptible populations with hypothyroidism, hyperthyroidism, thyroiditis and thyroid cancer health risks .