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Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018 Feb;35(2):200-210. doi: 10.1080/19440049.2017.1382727. Epub 2017 Oct 25.

Risk assessment of dietary exposure to phytosterol oxidation products from baked food in China.

Author information

a College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture , Zhejiang University , Hangzhou , China.
b School of Life Sciences , Shaoxing University , Shaoxing , China.
c Zhejiang Economic & Trade Polytechnic , Department of Applied Technology , Hangzhou , China.
d Center for the Research of Detection Technology , Beingmate Baby & Child Food Co., Ltd , Hangzhou , China.
e Institute of Quality Standard and Testing Technology for Agro-Products of CAAs , Quality Standard Research Center of Ministry of Agriculture of Agro-Products , Beijing , China.

Erratum in

  • Corrigendum. [Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018]


Phytosterols are nutritional phytochemicals that may undergo oxidation and be transformed into phytosterol oxidation products (POPs), thus inducing pathological and toxic effects. This work investigated four main phytosterols and 28 POPs in 104 kinds of commercial baked food by using GC-MS. The dietary exposure and hazard index values (HI) associated with POPs from baked food consumption in China were estimated by using Monte Carlo simulation. Concentrations of the total phytosterols were between 3.39 and 209.80 μg/g. The total concentrations of POPs, including 5α,6α/5β,6β-epoxysterols, 7-ketosterol, 7α/7β-hydroxysterols, 6-hydroxysterols, and triols, ranged from 0.37 to 27.81 μg/g. The median dietary exposure of POP contents in baked food for four age groups in China were 10.91 (children), 6.20 (adolescents), 3.63 (adults), and 3.40 (seniors) mg/(kg×day). Risk assessment of median HI with respect to POPs indicated no risk (HI <1) for people in adolescents, adults, and seniors in the country area of China, while a risk (1 < HI < 10) would refer to the baked food consumption of people in urban area and children in country area of China. Sensitivity and uncertainty analysis showed that the most significant variables for each age group in China were POP concentration, body weight, and ingestion rate.


Phytosterol; baked food; dietary exposure; phytosterol oxidation; risk assessment

[Indexed for MEDLINE]

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