Dietary exposure to aluminium in the popular Chinese fried bread youtiao

@article{Li2017DietaryET,
  title={Dietary exposure to aluminium in the popular Chinese fried bread youtiao},
  author={Ge Li and Xue Zhao and Shimin Wu and Hongying Hua and Qiang Wang and Zhiheng Zhang},
  journal={Food Additives \& Contaminants: Part A},
  year={2017},
  volume={34},
  pages={972 - 979}
}
  • Ge Li, Xue Zhao, +3 authors Zhiheng Zhang
  • Published 11 April 2017
  • Environmental Science, Medicine
  • Food Additives & Contaminants: Part A
ABSTRACT Youtiao is a typical, traditional and widely consumed fried food in China. Fermentation of youtiao involves the use of aluminium potassium sulphate (alum). There are health concerns related to the levels of aluminium in food; therefore, we aimed to determine the aluminium concentrations of youtiao from various locations, and to estimate the dietary exposure by different age groups in southern and northern China. The aluminium content of youtiao samples varied considerably (range = 4.46… Expand
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