Developing Food List for Risk Assessment of Contaminants in Korean Foods

• Published in: Korean Journal of Food Science and Technology Vol. 37; no. 4
• Main Authors: Lee, H.S. (Korea Health Industry Development Institute, Seoul, Republic of Korea), E-mail: leehs@khidi.or.kr, Kim, B.H. (Chosun University, Gwangju, Republic of Korea), Jang, Y.A. (Korea Health Industry Development Institute, Seoul, Republic of Korea), Park, S.O. (Korea Health Industry Development Institute, Seoul, Republic of Korea), Oh, C.H. (Lab Frontier Co., Ltd., Anyang, Republic of Korea), Kim, J.Y. (Lab Frontier Co., Ltd., Anyang, Republic of Korea), Kim, H.Y. (Korea Food and Drug Administration, Seoul, Republic of Korea), Chung, S.Y. (Korea Food and Drug Administration, Seoul, Republic of Korea), Sho, Y.S. (Korea Food and Drug Administration, Seoul, Republic of Korea), Suh, J.H. (Korea Food and Drug Administration, Seoul, Republic of Korea), Lee, E.J. (Korea Food and Drug Administration, Seoul, Republic of Korea), Kim, C.I. (Korea Health Industry Development Institute, Seoul, Republic of Korea)
• Format: Journal Article
• Language: Korean
• Published: 01.08.2005
• Subjects: food list; HEAVY METALS; METAL LOURD; METALES PESADOS; PESTICIDE; PESTICIDES; PLAGUICIDAS; RESIDU; RESIDUES; RESIDUOS; total diet study
• ISSN: 0367-6293

Standard procedure for development of food list was established based on food intake data of 2001 National Health and Nutrition Survey and 2002 Seasonal Nutrition Survey for Total Diet Study. Foods were sorted in descending order of mean intake, and 54 items within cumulative percentage of 80 were selected, followed by selection of 16 additional items with consumption frequency of 10% or higher. Based on higher consumption in certain seasons, regions, sexes, and age classes, 14 additional items were added.