An updated weight of evidence approach for deriving a health-based guidance value for 4-nonylphenol.

Animals Dietary Exposure / standards Food Contamination / analysis Guidelines as Topic Humans Models, Animal No-Observed-Adverse-Effect Level Phenols / analysis Rats Risk Assessment
4-nonylphenol hazard assessment health-based guidance value (HBGV) tolerable daily intake (TDI) weight of evidence

Journal

Journal of applied toxicology : JAT
ISSN: 1099-1263
Titre abrégé: J Appl Toxicol
Pays: England
ID NLM: 8109495

Informations de publication

Date de publication:
01 2019
Historique:
received: 15 11 2017
revised: 07 05 2018
accepted: 04 06 2018
pubmed: 22 7 2018
medline: 9 4 2020
entrez: 21 7 2018
Statut: ppublish

Résumé

4-Nonylphenol (NP) is a persistent estrogen-active compound. Human exposure to NP is primarily through water and food. Although risk assessments of NP have been conducted by the European Union and a few other countries, only the Danish Veterinary and Food Administration, in 2000, proposed a tolerable daily intake of 0.005 mg kg

Identifiants

DOI: 10.1002/jat.3661 PMID: 30027633
pubmed: 30027633
doi: 10.1002/jat.3661
doi:

Substances chimiques

Phenols 0

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

87-100

Informations de copyright

© 2018 John Wiley & Sons, Ltd.

Auteurs

Xiaomeng Li (X)

West China School of Public Health and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 610041, China.
Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Chengdu, 610041, China.

Jiao Huo (J)

West China School of Public Health and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 610041, China.
Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Chengdu, 610041, China.

Zhaoping Liu (Z)

China National Center for Food Safety Risk Assessment, Beijing, 100022, China.

Qianlan Yue (Q)

West China School of Public Health and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 610041, China.
Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Chengdu, 610041, China.

Lishi Zhang (L)

West China School of Public Health and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 610041, China.
Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Chengdu, 610041, China.

Yunyun Gong (Y)

China National Center for Food Safety Risk Assessment, Beijing, 100022, China.
School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.

Jinyao Chen (J)

West China School of Public Health and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 610041, China.
Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Chengdu, 610041, China.
ORCID: 0000-0003-0519-4935

Huihui Bao (H)

China National Center for Food Safety Risk Assessment, Beijing, 100022, China.

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Classifications MeSH

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